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临床试验/NCT06691126
NCT06691126已完成不适用

Pharmacokinetic Study of Terpinolene in Healthy Subjects (PKT Study)

Singapore Institute of Food and Biotechnology Innovation2 个研究点 分布在 1 个国家目标入组 11 人开始时间: 2024年11月4日最近更新:
适应症

试验速览

阶段
不适用
状态
已完成
发起方
入组人数
11
试验地点
2
主要终点
Plasma terpinolene concentration

研究概览

简要总结

The study aims to check if our prediction about the uptake, distribution, and elimination of terpinolene (a food additive commonly found in e.g. fruits and herbs) from the human body is accurate.

详细描述

Traditionally, the toxicological hazards of chemical substances have been identified and evaluated using animal studies. With the global shift towards limiting the use of animals in human safety assessment, "Next Generation Risk Assessment (NGRA)" has been conceptualized as a human-relevant, exposure-led approach integrating in silico, in chemico and in vitro methodologies. Consequently, in silico physiologically based pharmacokinetic (PBPK) modelling strategies have emerged as a central component of the NGRA paradigm. By mapping compound behaviour (i.e. absorption, distribution, metabolism and excretion) in the body to a physiologically realistic compartmental structure comprising various organs connected by the circulating blood system, PBPK models (i) provide the link between in vitro hazard data and human-relevant exposures and (ii) enable conversion of external doses to internal exposures which can then be compared to internal thresholds of toxicological concern (iTTC).

Established methods exist to develop a PBPK model for any chemical based solely on in vitro and in silico parameters. However, assessment of the predictive accuracies of any PBPK model-derived simulations is highly reliant on the availability of in vivo pharmacokinetic (PK) datasets. This inherently limits the widespread applicability of PBPK modelling to the vast chemical space of non-pharmacological entities whereby there is a paucity of in vivo data. To circumvent this limitation, Ellison et al. introduced a read across framework for evaluating the PBPK model of a target chemical (chemical with no PK data) using PK data from an analogous source chemical (chemical with existing PK data).

In this study, the investigator aims to further evaluate and develop this PK read-across approach to consider non-pharmaceutical compounds. A target compound with no human PK data available was identified, which is a food flavouring agent, terpinolene and its source compound, limonene. A PBPK model for terpinolene will be built and used to compare the in vitro absorption, distribution, metabolism and elimination (ADME) parameters between terpinolene and limonene. To further validate this read-across approach, a prospective clinical study to obtain the missing in vivo PK of terpinolene is proposed.

研究设计

研究类型
Interventional
分配方式
Na
干预模型
Single Group
主要目的
Basic Science
盲法
None

入排标准

年龄范围
21 Years 至 50 Years(Adult)
性别
All
接受健康志愿者

入选标准

  • Aged 21-50
  • Chinese, Malay and Indian ethnicities
  • Male or female
  • Adequate fluency in the English language to understand the informed consent process, study instructions and study assessments
  • Sufficient vision and hearing to complete the study procedures
  • Willing and able to participate and to give written informed consent

排除标准

  • Past (<3 months prior to the study) or current major metabolic, endocrine, gastrointestinal or cardiovascular disease
  • Individuals diagnosed with non-alcoholic fatty liver disease
  • Major surgery in the past 2 months
  • On chronic medication
  • Allergy to olive oil
  • Vegetarian/vegan
  • Pregnant or lactating
  • Alcohol intake >1 units per day
  • Body Mass Index <18.5 kg/m2 or ≥27 kg/m2
  • Body weight <54 kg
  • Member of the study team or their immediate family members

结局指标

主要结局

Plasma terpinolene concentration

时间窗: 24 hours

Blood samples will be collected at 9 timepoints

次要结局

未报告次要终点

研究者

发起方
Singapore Institute of Food and Biotechnology Innovation
申办方类型
Other Gov
责任方
Principal Investigator
主要研究者

Chun Yip James Chan

Principal Scientist I

Singapore Institute of Food and Biotechnology Innovation

研究点 (2)

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