Interaction analysis of aspirin with selective amino acids.

This study was conducted to assess the compatibility of aspirin with selective amino acids by studying the effect of amino acids on the solubility of aspirin, so that the attention could be paid towards the use of proteinous foods along with aspirin. Two different types of dissolution media, i.e., 0.5% solution of each amino acid and 100 mL of distilled water (100 mL each), were prepared. Then, 1 g of aspirin was added in both media and shaked gently. Ten milliliters of sample was withdrawn at different time intervals, i.e., 10, 20, 30, 40, 50 and 60 min and analyzed spectrophotometrically at 265 nm. It is evident from results that the absorbance of aspirin increased with the addition of amino acids and this increase was significant (p < 0.05). Absorbance after adding amino acid like glycine, tyrosine, glutamic acid, tartaric acid and aspartic acid was observed to be 2.98, 2.96, 2.92, 3.23 and 3.28, respectively, as compared to that of aspirin alone. The increase in absorbance of aspirin in the presence of tartaric acid and aspartic acid was non-significantly (p > 0.05) greater than that in the presence of other amino acids like glycine, tyrosine and glutamic acid. The absorbance of aspirin in the presence of tartaric acid and aspartic acid was 3.23 and 3.28, respectively, while the absorbance of aspirin in the presence of glycine, tyrosine and glutamic acid was 2.98, 2.96 and 2.92, respectively. This study elaborates that the solubility of aspirin increases with concomitant administration of amino acids, thus the use of amino acids (proteinous foods) with aspirin should be prohibited or low dose of aspirin should be recommended in such situation.