Study on the comparison of antioxidant peptide (carnosine) level between CP–Kurobuta and Three Crossbred Pork (Large-White x Landrace x Duroc) using High Performance Liquid Chromatography (HPLC)
Article Sidebar
Published:
Dec 22, 2020
Keywords:
carnosine antioxidant CP Kurobuta Longissimus dorsi HPLC
Main Article Content
Abstract
The purpose of this study were to compare antioxidant peptide level (carnosine) between CP-Kurobuta (CPK) pork and three Crossbred (Large-White x Landrace x Duroc; LLD) pork using High Performance Liquid Chromatography (HPLC) and to evaluate antioxidation activity by Diphenyl-picryhydrazyl radical (DPPH) and Metal Chelating activity in extracted pork sample. The samples were collected from Longissimus dorsi muscles between rib 10th and 11th (10 samples/ breed). The results show that carnosine content in LLD (7.76 ± 2.20 mg/g) was significantly higher than CPK (4.75 ± 0.80 mg/g) at (p < 0.05). There is no significant difference between two breeds in the ability of antioxidant activity as well as no correlation between carnosine content and the ability of antioxidant activity. The results suggest that carnosine level is based on a genetic background, including a type of muscle fiber containing in muscle. The interesting finding in CPK extracted pork is that there is some related dipeptide which has the similar biological role with carnosine especially synergistic effects on antioxidant ability.
Article Details
How to Cite
Kongkapan, J. ., & Srikanchai, T. . (2020). Study on the comparison of antioxidant peptide (carnosine) level between CP–Kurobuta and Three Crossbred Pork (Large-White x Landrace x Duroc) using High Performance Liquid Chromatography (HPLC). Khon Kaen Agriculture Journal, 48(6), 1396–1405. Retrieved from https://li01.tci-thaijo.org/index.php/agkasetkaj/article/view/252081
Section
บทความวิจัย (research article)
References
Ahhmed, A.M., and M. Muguruma. 2010. A review of meat protein hydrolysates and hypertention. Meat Sci. 86: 110 – 118.
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.
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.