Effects of Beta-Alanine on Muscle Carnosine and Exercise Performance: A Review of the Current Literature

Culbertson, J; Kreider, Richard B.; Greenwood, Mike; Cooke, Molly

doi:10.3390/nu2010075

Cited by 102 publications

(75 citation statements)

References 72 publications

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“…Buffering capacity indicates the ability of food to resist changes in pH (Xu et al 2012). The highest pH in the 40M gnocchi sample may be attributed to inorganic phosphate, proteinbound L-histidine residues, free L-histidine or histidine-related dipeptides in meat that played a key role in buffering (Culbertson et al 2010). Gnocchi with 10% meat emulsion and 30% bean content showed a higher buffering capacity than control sample, even though there was no significant difference (p [ 0.05) between samples in terms of protein content.…”

Section: Sensory Characteristicsmentioning

confidence: 99%

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

et al. 2016

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Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.

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Section: Sensory Characteristicsmentioning

confidence: 99%

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

et al. 2016

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“…Carnosine and anserine are the most abundant compounds in the non-protein nitrogen fraction of vertebrate muscle tissue (Martignoni and Winnick, 1954). The function of these dipeptides is not clearly defined; nevertheless, these molecules possess strong and specific antioxidant properties (Quinn et al, 1992), and buffering activity during physical exercise (Suzuki et al, 2006;Culbertson et al, 2010). At the same time, studies about meat have found that natural antioxidants, such as carnosine and anserine, influence the meat colour, though the mechanism by which in particular carnosine inhibits the formation of metmyoglobin from myoglobin is unclear (Kohen et al, 1988 In this study, we report data on the free amino acid content of water buffalo meat after quick extraction in ethanol followed by sulfosalicylic acid precipitation from three different Campania abattoirs without meat hanging treatment.…”

Section: Introductionmentioning

confidence: 99%

Free amino acid profile of Bubalus bubalis L. meat from the Campania region

2016

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-In this study, we determined the amount of carnosine and anserine in water buffalo meat without hanging treatment and the free amino acid profile by using amino acid analyser with post-column ninhydrin derivatization procedure. The main free amino acids present in samples were glutamic acid (>60 mg/100 g), followed by alanine, glycine, and arginine. Other protein amino acids were detected in minor amounts (less than 2 mg/100 g). Among the non-protein amine-containing compounds, taurine and urea were the most abundant. The analysis showed that 50% of the total free amino acids was represented by dipeptides carnosine (average ~130.3 mg/100 g) and anserine (average ~17.9 mg/100 g). Thus, this study for the first time reports the free amino acids profile of water buffalo meat and the content of carnosine and anserine, potentially involved in the darkening meat process and their ratio, that could be used to estimate the water buffalo meat portion in mixed meat products.

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“…J Nutr Sci Vitaminol, 61, [161][162][163][164][165][166]2015 Beta-alanine (BA) is a non-essential amino acid functioning as the precursor to carnosine (1,2). BA supplementation is utilized as an ergogenic aid based on its effectiveness during exercise performance (3,4).…”

mentioning

confidence: 99%

Effects of Acute Beta-Alanine Supplementation on Anaerobic Performance in Trained Female Cyclists

Glenn

Smith

Moyen

et al. 2015

J Nutr Sci Vitaminol

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Summary Longitudinal beta-alanine (BA) supplementation can improve exercise performance in males through increases in carnosine; however, females experience greater relative increases in carnosine compared to males. This potentially allows females to benefit from acute BA doses; however, effects of an acute BA dose on performance in females remain unknown. The purpose of this investigation was to evaluate how an acute dose of 1.6 g BA affects anaerobic performance in female cyclists. Twelve females (age526.661.3 y) volunteered to participate in this randomized, double-blind study. All participants completed two supplement trials: 1) Placebo534 g dextrose and 2) BA51.6 g BA 1 34 g dextrose. Thirtyminutes after supplementation, participants performed three repeated Wingate cycling tests with 2 min of active rest after each. Fatigue index, mean power, and peak power were measured during each Wingate. Lactate, heart rate, and rating of perceived exertion (RPE) were measured at rest, immediately after each Wingate, and after each active rest period. RPE significantly decreased (p,0.001) immediately following Wingates 1 and 2 and after each 2-min rest period for the BA trials; however, no differences were observed immediately after Wingate 3 (p.0.05). No significant supplementation effect was observed for any performance or physiological variable (p.0.05 for all variables). Findings suggest that an acute dose of BA (1.6 g) decreases RPE during anaerobic power activities in trained female cyclists.

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Effects of Beta-Alanine on Muscle Carnosine and Exercise Performance: A Review of the Current Literature

Cited by 102 publications

References 72 publications

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

Free amino acid profile of Bubalus bubalis L. meat from the Campania region

Effects of Acute Beta-Alanine Supplementation on Anaerobic Performance in Trained Female Cyclists

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