การศึกษาเปรียบเทียบระดับเปปไทด์ที่มีฤทธิ์ต้านอนุมูลอิสระ (คาร์โนซีน) ในเนื้อสุกร ซีพี คูโรบูตะ และสุกรลูกผสมสามสาย ด้วยเทคนิค High Performance Liquid Chromatography (HPLC)
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ธ.ค. 22, 2020
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คาร์โนซีน สารต้านอนุมูลอิสระ ซีพี คูโรบูตะ Longissimus dorsi HPLC
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บทคัดย่อ
ในการศึกษานี้มีวัตถุประสงค์เพื่อศึกษาเปรียบเทียบระดับเปปไทด์ที่มีฤทธิ์ต้านอนุมูลอิสระ (คาร์โนซีน) ระหว่างเนื้อสุกร ซีพี คูโรบูตะ (CPK) และสุกรลูกผสมสามสาย (Large-White x Landrace x Duroc; LLD) ด้วยเทคนิค High Performance Liquid Chromatography (HPLC) และเพื่อประเมินคุณสมบัติฤทธิ์ต้านอนุมูลอิสระ โดยวิธี Diphenyl-picryhydrazyl radical (DPPH) และ Metal Chelating activity ในการสกัดจากตัวอย่างเนื้อสุกร โดยเก็บตัวอย่างจากกล้ามเนื้อ Longissimus dorsi บริเวณซี่โครงซี่ที่ 10 และ 11 จำนวน 10 ตัวอย่างต่อสายพันธุ์ ผลการศึกษาพบว่า ระดับคาร์โนซีนในสุกรลูกผสมสามสาย LLD (7.76 ± 0.70 mg/g) สูงกว่าในสุกรสายพันธุ์ซีพี คูโรบูตะ (4.75 ± 0.25 mg/g) อย่างมีนัยสำคัญ (p < 0.05) ในขณะที่ความสามารถในการออกฤทธิ์ต้านอนุมูลอิสระทั้งวิธีการ DPPH และ metal chelating activity ในทั้งสองสายพันธุ์ ไม่มีความแตกต่างกันทางสถิติ (p > 0.05) อีกทั้งในการศึกษาครั้งนี้ไม่พบความสัมพันธ์ระหว่างระดับคาร์โนซีนที่ตรวจพบในตัวอย่างกับระดับการแสดงออกฤทธิ์ต้านอนุมูลอิสระ จากผลการศึกษาพบว่า ระดับคาร์โนซีนขึ้นอยู่กับพื้นฐานทางพันธุกรรม เช่นเดียวกับชนิดของเส้นใยกล้ามเนื้อที่เป็นองค์ประกอบของกล้ามเนื้อ สิ่งที่น่าสนใจที่พบในสารสกัดจากตัวอย่างเนื้อสุกรคือ ไดเปปไทด์ที่มีโครงสร้างและคุณสมบัติคล้ายคลึงกับคาร์โนซีนตัวอื่น ที่มีความสามารถเสริมฤทธิ์การเป็นสารต้านอนุมูลอิสระได้อยู่ในเนื้อสุกรด้วย
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References
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Magowan, E., B. Moss, A. Fearom, and E. Ball. 2011. Effect of Breed, Finish Weight and Sex on Pork Meat and Eating quality and Fatty Acid Profile. Agri-Food and Bioscience Institute, Belfast, UK.
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Mori, M., D. Mizuno, K. Konoha-Mizuno, Y. Sadakane, and M. Kawahara, 2015. Quantitative analysis of carnosine and asserine in foods by performing high performance liquid chromatography. Biomed. Res. Trace Elem. 26: 147 – 152.
Namgung, N., D. H. Shin, S. W. Park, and I. K. Paik. 2010. Effects of supplementary blood meal on carnosine content in the breast meat and laying performance of old hens. Asian Austral J. Anim. 23: 946 – 951.
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Szczesniak, D., S. Budzen, W. Kopeć, and J. Rymaszewska. 2014. Anserine and carnosine supplementation in the elderly: Effects on cognitive functioning and physical capacity. Arch Gerontol Geriat. 59: 485 – 90.
Srikanchai, T., and W. Watcharananun. 2017. Aroma active compounds differences of roasted pork from CP – KuroButa pig and Three Crossbred pig (Large – White X Landrace X Duroc). Panyapiwat Jl. 219 – 231.
Straadt, I. K., M. D. Aaslyng, and H.C. Bertram. 2014. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. Meat Sci. 96: 719 – 728.
Subramaniyan, S.A., Kang, D.R., Belal, S.A., Cho, E.S.R., Jung, J.H., Jung, Y.C., Choi, Y., and Shim, K.S. 2016. Meat quality and physicochemical trait assessments of Berkshire and Commercial 3-way crossbred pigs . Korean J. Food Sci . Anim. Res. 36: 641 – 649.
Yoshinori, K., T. Mamoru, I. Etsuko, M. Hiroshi, and H. Tatsuhiro. 2017. Anserine/Carnosine Supplementation Suppresses the Expression of the Inflammatory Chemokine CCL24 in Peripheral Blood Mononuclear Cells from Elderly People. Nutrients. 9: 1 – 11.
Baguet, A., I. Everaert, E. Achten, M. Thomis, and W. Derave. 2012. The influence of sex, age and heritability on human skeletal muscle carnosine content. Amino Acids. 43: 13 – 20.
Brand – Williams, W., M.E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluation antioxidant activity. Lebensm. Wiss. U. Technol. 28: 25 – 30.
Boldyrev, A. A., A. M. Dupin, E. V. Pindel, and S. E. Severin. 1988. Antioxidative properties of histidine-containing dipeptides from skeletal muscles of vertebrates. Comp. Biochem. Physiol. B. 89: 245 – 250.
Boldyrev, A. A., G. Aldini, and W. Derave. 2013. Physiology and pathophysiology of carnosine. Physiol. Rev. 93: 1803 – 1845.
D’Astrous-Page, J., C. Gariepy, R. Blouin, S. Clicha, B. Sullivan, F. Fortin, and M.F. Palin. 2017. Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat Sci. 124: 84 – 94.
Dunnett, M., and R. C. Harris. 1997. High-performance liquid chromatographic determination of imidazole dipeptides, histidine, 1-methylhistidine and 3-methylhistidine in equine and camel muscles and individual fibres. J. Chromatogr B. 688: 47 – 55.
Harris, R.C, M. Dunnett, and P.L. Greenhaff. 1998. Carnosine and taurine contents in individual fibres of human vastus lateralis muscle. J. Sports Sci. 16: 639 – 643.
Hipkikss, A. R. 2009. Carnosine and its possible roles in nutrition and health. Adv. Food Nutr. Res. 57: 87 – 154.
Intarapichet, K., and B. Maikhunthod. 2005. Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meats. Meat Sci. 71: 634 – 642.
Jayasena, D. D., S. Jung, Y. S. Bae, H. B. Park, J.H. Lee, and C. Jo. 2015. Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens. J. Food Compos. Anal. 37: 20 – 24.
Jung, S., Y. S. Bae, H.J. Kim, D.D. Jayasena, J.H. Lee, H. B. Park, K.N. Heo, and C. Jo. 2013. Carnosine, anserine, creatine, and inosine 5 ′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poult. Sci. 92: 3275 – 3282.
Kim, S.K., D. Kwon, D.A. Kwon, I. K. Paik, and J.H. Auh. 2014. Optimizing carnosine containing extract preparation from chicken breast for anti-glycating agents. J. Food Sci An. 34: 127 – 132.
Magowan, E., B. Moss, A. Fearom, and E. Ball. 2011. Effect of Breed, Finish Weight and Sex on Pork Meat and Eating quality and Fatty Acid Profile. Agri-Food and Bioscience Institute, Belfast, UK.
Manhiani, P.S., J.K. Northcutt, L. Han, W.C. Bridges, and P.L. Dawsom. 2013. Antioxidant actvity of carnosine extraction from various poultry tissues. Poult. Sci. 92: 444 – 453.
Mora, L., M.A. Sentandreu, and F. Toldra. 2008. Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat Sci. 79: 709 – 715.
Mori, M., D. Mizuno, K. Konoha-Mizuno, Y. Sadakane, and M. Kawahara, 2015. Quantitative analysis of carnosine and asserine in foods by performing high performance liquid chromatography. Biomed. Res. Trace Elem. 26: 147 – 152.
Namgung, N., D. H. Shin, S. W. Park, and I. K. Paik. 2010. Effects of supplementary blood meal on carnosine content in the breast meat and laying performance of old hens. Asian Austral J. Anim. 23: 946 – 951.
Nur Alam, M.D., N.J. Bristi, and M.D. Rafiquzzaman. 2012. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharm. J. 21: 143 – 152.
Onuh, J.O., A.T. Girgih, R.E. Aluko, and M. Aliani. 2014. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chem. 150: 366 – 373.
Ryu, Y.C., Y.M. Choi, S.H. Lee, H.G. Shin, J.H. Choe, J.M. Kim, K.C. Hong, and B.C. Kim. 2008. Comparing the histochemical characteristics and meat quality traits of different pig breeds. Meat Sci. 80: 363 – 369.
Szczesniak, D., S. Budzen, W. Kopeć, and J. Rymaszewska. 2014. Anserine and carnosine supplementation in the elderly: Effects on cognitive functioning and physical capacity. Arch Gerontol Geriat. 59: 485 – 90.
Srikanchai, T., and W. Watcharananun. 2017. Aroma active compounds differences of roasted pork from CP – KuroButa pig and Three Crossbred pig (Large – White X Landrace X Duroc). Panyapiwat Jl. 219 – 231.
Straadt, I. K., M. D. Aaslyng, and H.C. Bertram. 2014. An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. Meat Sci. 96: 719 – 728.
Subramaniyan, S.A., Kang, D.R., Belal, S.A., Cho, E.S.R., Jung, J.H., Jung, Y.C., Choi, Y., and Shim, K.S. 2016. Meat quality and physicochemical trait assessments of Berkshire and Commercial 3-way crossbred pigs . Korean J. Food Sci . Anim. Res. 36: 641 – 649.
Yoshinori, K., T. Mamoru, I. Etsuko, M. Hiroshi, and H. Tatsuhiro. 2017. Anserine/Carnosine Supplementation Suppresses the Expression of the Inflammatory Chemokine CCL24 in Peripheral Blood Mononuclear Cells from Elderly People. Nutrients. 9: 1 – 11.