Evaluating the Effect of Primary Amine in Bitterness of Selected Cephalosporins Cephalexin and Cefaclor as Examples

Abstract

Background and objectives: Cephalexin and Cefaclor, are widely prescribed antibiotics known for their
characteristic bitter taste. This bitterness is attributed to the specific chemical composition of these substances. The
sensory experience of bitterness is influenced by distinct functional groups present in various foods and
chemicals.
Researchers have developed diverse techniques and strategies to modify these antibiotics' chemical structure while
preserving their therapeutic efficacy to overcome this taste challenge. This study examines the role of the primary
amine functional group in generating the bitter taste associated with Cephalexin andCefaclor.
Methods: Schiff base reaction used to make Imines of Cephalexin and Cefaclor on their Primary amine functional
group by reacting with Aldehydes (Citral, Vanillin, and Benzaldehyde). The Schiff bases bitternesselation evaluated
through gustatory volunteers.
Results: Formation of imines on the primary amine functional group in both Cephalexin and Cefaclor was achieved
through the creation of Schiff bases with aldehydes, specifically Citral, Vanillin, and b enzaldehyde. This chemical
transformation led to a slight alteration in the bitterness intensity measurement.
Conclusions: The bitterness of Cephalexin and Cefaclor could be attributed to their Primary amine to a
considerable extent, but not solely to the primary amine. Since the bitterness would not be obliterated evenafter
manipulating it. The bitterness of the Cephalosporins is multifactorial involving other functional groupshappen to be
found in their chemical structure. Further investigations should be carried out for each functional group of Cephalexin
and Cefaclor evaluating the contribution of each of the.