Age-Related Changes in Serum Guanidinoacetic Acid in Women

Oláh, A.; Štajer, Valdemar; Rátgéber, László; Betlehem, József; Ostojić, Sergej M.

doi:10.33549/physiolres.934189

Cited by 4 publications

(4 citation statements)

References 17 publications

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“…Could there be a GAMT catalytic reaction that occurs in the body after dietary GAA supplementation? This may be evidenced from the serum metabolites HCY and CRE, given that HCY is the end-product of the methylation reaction on GAA (20,24) and CRE is the endproduct of CK catalyzing PCr in an energy releasing reaction (20,(40)(41)(42)(43)(44). In our study, we found that dietary GAA increased the HCY content of plasma, and CRE in both serum and LT muscles, indicating a substantial GAMT catalytic reaction and energy buffering effect.…”

Section: The Indicators Of Gaa On Methylguanidinoacetic and Energy Buffering Reactionssupporting

confidence: 53%

“…Ardalan et al (20,23), testified that GAA would result in modest plasma homocysteine (HCY) in cattle assuming that post-ruminal GAA supplementation exceeded 40 g/d. HCY is the cause of atherosclerosis and oxidative damage to blood vessels (20,23,41). However, in our feeding trial, the daily pre-ruminal GAA supplementation was 34 g/day in the 0.4% GAA group-the maximum dose group.…”

Section: The Indicators Of Gaa On Methylguanidinoacetic and Energy Buffering Reactionsmentioning

confidence: 99%

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Effects of Dietary Guanidinoacetic Acid on the Feed Efficiency, Blood Measures, and Meat Quality of Jinjiang Bulls

Liang

Xin

et al. 2021

Front. Vet. Sci.

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An experiment was conducted to determine the effects of supplementing the diet of Jinjiang bulls with guanidinoacetic acid (GAA) on their feed efficiency [feed efficiency were evaluated with feedlot average daily gain (ADG), average daily feed intake (ADFI), and feed-to-gain ratio (F:G)], blood measures, and meat quality. Forty-five Jinjiang bulls (24 ± 3 months old and 350.15 ± 30.39 kg by weight) were randomly distributed among five experimental groups (each n = 9) and each group was randomly fed with one of five diets (concentrate: roughage ratio of 60:40): (1) control; (2) 0.05% GAA; (3) 0.1% GAA; (4) 0.2% GAA; and (5) 0.4% GAA, respectively. After a 52-days feeding trial, five bulls from the control group and five bulls from the optimal GAA supplementing group were randomly selected and slaughtered for collection of the longissimus thoracis (LT) and semitendinosus (SM) muscles to determine meat quality. The results showed that dietary GAA improved the ADG, decreased the value of F:G, and affected blood measures and antioxidant variables. Supplementing 0.2% GAA into the diet was optimal for feeding efficiency and most of the measured blood measures. Supplementing 0.2% GAA into the diet increased the a* (redness) values, and b* (yellowness) values, and the amount of creatine kinase (CK), muscle glycogen, creatinine (CRE), and laminin (LN) in LT muscles. However, it decreased the drip loss, L* (lightness) value, and lactate dehydrogenase (LDH) content of LT muscles. Drip loss and shear force decreased in SM muscles, as did the amount of type IV collagen (CV–IV). In conclusion, supplementing 0.2% GAA into the diet could enhance feed efficiency to improve beef growth and meat quality.

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Section: The Indicators Of Gaa On Methylguanidinoacetic and Energy Buffering Reactionssupporting

confidence: 53%

Section: The Indicators Of Gaa On Methylguanidinoacetic and Energy Buffering Reactionsmentioning

confidence: 99%

Effects of Dietary Guanidinoacetic Acid on the Feed Efficiency, Blood Measures, and Meat Quality of Jinjiang Bulls

Liang

Xin

et al. 2021

Front. Vet. Sci.

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“…The most recent trial known to the author reported plasma GAA for healthy subjects to be 2.6 ± 0.8 μmol/L 24 . The values reported in this study are close or equivalent to those published for healthy men and women by other research groups in plasma and serum 13 , 23 , 41 - 43 , and thus could be considered normal readings usually found in healthy adults. Almeida and co-workers 28 reported values for plasma GAA in 60 healthy subjects (age range: newborns to 90 years) who had no metabolic, renal or neurological disorders, with reference ranges displayed as age-specific (e.g.…”

Section: Normal Serum Gaa Levelssupporting

confidence: 90%

Guanidinoacetic acid deficiency: a new entity in clinical medicine?

et al. 2020

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Guanidinoacetic acid (GAA, also known as glycocyamine or betacyamine) is a naturally-occurring derivative of glycine and a direct metabolic precursor of creatine, a key player in high-phosphate cellular bioenergetics. GAA is found in human serum and urine, with circulating GAA likely reflects an equilibrium between its endogenous production and utilization/excretion. GAA deficiency (as indicated by low serum GAA) has been reported in various conditions yet this intriguing clinical entity appears to be poorly characterized as yet, either as a primary deficit or a sequel of secondary disease. This minireview article summarizes the inherited and acquired disorders with apparent GAA deficiency and discusses a possible relevance of GAA shortfall in clinical medicine.

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“…Low GAA availability could be due to an exercise‐induced reduction in GAA production in the kidney, increased GAA utilization to creatine in the liver, or both. Interestingly, higher circulating levels of GAA were accompanied by advanced age in healthy women (Olah et al, 2019 ), implying altered homeostasis between GAA synthesis, utilization, and/or elimination in this population.…”

Section: Gaa Homeostatic Variationmentioning

confidence: 99%

Guanidinoacetic acid in human nutrition: Beyond creatine synthesis

Ostojić

Jorga²

2023

Food Science & Nutrition

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Guanidinoacetic acid (GAA) is a nutrient that has been used in human nutrition since the early 1950s. Recommended for its role in creatine biosynthesis, GAA demonstrated beneficial energy‐boosting effects in various clinical conditions. Dietary GAA has also been suggested to trigger several creatine‐independent mechanisms. Besides acting as a direct precursor of high‐energy phosphagen creatine, dietary GAA is suggested to reduce blood glucose concentration by acting as an insulinotropic food compound, spare amino acid arginine for other metabolic purposes (including protein synthesis), modulate taste, and perhaps alter methylation and fat deposition in various organs including the liver. GAA as a food component can have several important metabolic roles beyond creatine biosynthesis; future studies are highly warranted to address GAA overall role in human nutrition.

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Age-Related Changes in Serum Guanidinoacetic Acid in Women

Cited by 4 publications

References 17 publications

Effects of Dietary Guanidinoacetic Acid on the Feed Efficiency, Blood Measures, and Meat Quality of Jinjiang Bulls

Effects of Dietary Guanidinoacetic Acid on the Feed Efficiency, Blood Measures, and Meat Quality of Jinjiang Bulls

Guanidinoacetic acid deficiency: a new entity in clinical medicine?

Guanidinoacetic acid in human nutrition: Beyond creatine synthesis

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