Experimental and computational study of guanidinoacetic acid self-aggregation in aqueous solution

Milan Vraneš; Sergej Ostojić; Aleksandar Tot; Snežana Papović; Slobodan Gadžurić

doi:10.1016/j.foodchem.2017.05.088

Experimental and computational study of guanidinoacetic acid self-aggregation in aqueous solution

Food Chem. 2017 Dec 15:237:53-57. doi: 10.1016/j.foodchem.2017.05.088. Epub 2017 May 18.

Authors

Milan Vraneš¹, Sergej Ostojić², Aleksandar Tot³, Snežana Papović⁴, Slobodan Gadžurić⁵

Affiliations

¹ Faculty of Science, Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. Electronic address: milan.vranes@dh.uns.ac.rs.
² Faculty of Sport and Physical Education, University of Novi Sad, Lovćenska 16, 21000 Novi Sad, Serbia. Electronic address: sergej.ostojic@chess.edu.rs.
³ Faculty of Science, Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. Electronic address: aleksandar.tot@dh.uns.ac.rs.
⁴ Faculty of Science, Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. Electronic address: snezana.papovic@dh.uns.ac.rs.
⁵ Faculty of Science, Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. Electronic address: slobodan.gadzuric@dh.uns.ac.rs.

PMID: 28764030
DOI: 10.1016/j.foodchem.2017.05.088

Abstract

In this work for the first time the physicochemical and thermal properties of guanidinoacetic acid (GAA) and its aqueous solutions have been performed to test for its viability as a potential dietary supplement. Thermal stability, viscosity, solubility and experimental density are determined. From measured densities the volumetric properties were estimated and discussed in the scope of GAA self-aggregation in aqueous solutions using experimental and computational results. Based on thermal stability and solubility measurements, it is found that GAA is more thermally stable but less soluble comparing to creatine due to a self-aggregation process that occurs at GAA concentrations higher than 0.013mol·dm^-3. Existence of self-aggregation influences the macroscopic properties of aqueous GAA solutions, but also its bioavailability.

Keywords: Guanidinoacetic acid; Self-aggregation; Solubility; Thermal stability; Viscosity; Volumetric properties.

MeSH terms

Dietary Supplements
Glycine / analogs & derivatives*
Glycine / chemistry
Viscosity

Substances

glycocyamine
Glycine