[논문]Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity

Kim, Seung-Ki; Kim, Yu-Mi; Baek, In-Kee; Auh, Joong-Hyuck

doi:10.5851/kosfa.2012.32.1.45

Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.32 no.1, 2012년, pp.45 - 48

Kim, Seung-Ki (Department of Food Science and Technology, Chung-Ang University) , Kim, Yu-Mi (Department of Food Science and Technology, Chung-Ang University) , Baek, In-Kee (Department of Animal Science and Technology, Chung-Ang University) , Auh, Joong-Hyuck (Department of Food Science and Technology, Chung-Ang University)

Abstract ▼ AI-Helper

The imidazole dipeptide carnosine and its methylated anserine analogues are the major histidine containing dipeptides in vertebrate tissue, especially in skeletal muscle, the heart, and the central nervous system. In this study, the carnosine and anserine content in chicken from different parts and of differing ages was determined and their physiological activities were compared. Anserine was more dominant than carnosine in these tissues and both of them significantly decreased with aging in all parts of chicken muscles. Chicken breast muscle showed the highest content of carnosine and anserine than drumstick and wing. Advanced glycated end-product (AGE) formation was inhibited up to 60% by the extract from 20 wk chicken breast and decreased with aging (90 wk). Anti-oxidation activity was also significantly reduced from 61.2% to 52.9% with aging. As results, anti-glycation and anti-oxidation activity of carnosine and anserine extract from chicken muscle increased proportionally to the amount of those peptides in the muscle, while these decreased with the aging process.

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문제 정의

However, no systemic investigation was attempted on the changes of carnosine and anserine levels in chicken muscle with aging. In this study, we compared the content of carnosine and anserine from different parts and ages of chicken muscles along with their physiological (anti-glycation and anti-oxidation) activities.

대상 데이터

Acetonitrile (ACN), methanol, bovine serum albumin (BSA), methylglyoxal, L-ascorbic acid, α,α-diphenyl-β-picrylhydrazyl (DPPH), 35% hydrochloric acid, sodium chloride, boric acid, o-phthaldialdehyde (OPA), L-carnosine, and L-anserine were purchased from Sigma Aldrich Co. (USA).

데이터처리

All the experimental data were analyzed using the ANOVA procedure of SAS (SAS Institute Inc., USA) and the significance was defined at p<0.05.

이론/모형

Anti-oxidation of carnosine containing extract from chicken breast (20 and 90 wk laying hen) extracts on α,αdiphenyl-β-picrylhydrazyl (DPPH) radicals was measured with a method described by Wu et al. (2003) with modification.

성능/효과

In conclusion, we revealed that the carnosine and anserine content in chicken decreased with aging and the degree of reduction increased in proportion to the ratio of white muscles in each tissue. Although the chicken breast muscle was reported as a good source of carnosine (Intarapichet and Maikhunthod, 2005), anserine was more predominant than carnosine as indicated by Auh et al.

참고문헌 (20)

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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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상세보기
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Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity 원문보기

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Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity 원문보기

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