The histidine-containing dipeptides, carnosine and anserine: Distribution, properties and biological significance

Boldyrev, Alexander A.; Северин, С. Е.

doi:10.1016/0065-2571(90)90017-v

Cited by 204 publications

(109 citation statements)

References 11 publications

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“…It was shown to be a specific constituent of excitable tissues of all vertebrates accumulating in amounts exceeding that of ATP (Boldyrev & Severin, 1990). The antioxidant capacity of this compound is well documented, as well as its pH buffering, osmoregulating, and metalchelating abilities (Boldyrev, 1990).…”

Section: Endogenous Antioxidantsmentioning

confidence: 99%

Modern Pharmacological Approaches to Therapies: Substances Tested in Animal Models of Rheumatoid Arthritis

Bauerová¹,

Poništ²,

Nosáľ³

et al. 2012

Rheumatoid Arthritis - Treatment

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Section: Endogenous Antioxidantsmentioning

confidence: 99%

Modern Pharmacological Approaches to Therapies: Substances Tested in Animal Models of Rheumatoid Arthritis

Bauerová¹,

Poništ²,

Nosáľ³

et al. 2012

Rheumatoid Arthritis - Treatment

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“…Not only that, carnosine seems to contribute to the nutritional quality of meat because dietary carnosine has a hypoglycemic effect (Yamano et al, 2001), hypotensive action (Niijima et al, 2002), antidepressant-like activity (Tomonaga et al, 2008), and anti-aging effects (Gallant et al, 2000). Carnosine is synthesized from β-alanine (β-Ala) and histidine (His) by carnosine synthase (Drozak et al, 2010), and anserine is mainly formed from carnosine by a methylation reaction (Boldyrev and Severin, 1990), while Horinishi et al (1978) reported that a purified enzyme from chickens could methylate His to generate anserine by direct synthesis. On the other hand, carnosinase, which hydrolyzed carnosine or anserine to its constituent amino acids, was confirmed to be present in rats and humans.…”

Section: Introductionmentioning

confidence: 99%

β-Alanine Enhances Brain and Muscle Carnosine Levels in Broiler Chicks

2012

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Carnosine and its methylated derivative anserine are dipeptides present in high levels in chicken muscles. They are antioxidants and putative neurotransmitters. If administration of β-alanine, one of the constituents of carnosine, could increase levels of these dipeptides in the brain and muscles, it may improve brain function and increase commercial values of the chicken meat. In the present study, we investigated whether orally administered β-alanine could increase these dipeptide levels in the brain, Musculus pectoralis superficialis, and plasma in broiler chicks. Broilers (2 days old) were given oral doses of β-alanine (0.176, 0.88, 4.4 and 22 mmol/kg) twice a day for 5 days. Carnosine levels were dose-dependently increased in the brain, Musculus pectoralis superficialis, and plasma while no influence of anserine was detected. These results suggest that supplemental β-alanine could be effective in increasing carnosine levels in the brain and muscle of broiler chicks.

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“…Chicken is a representative animal with higher carnosine content among the white muscle tissue animals (Boldyrev and Severin, 1990). However, no systemic investigation was attempted on the changes of carnosine and anserine levels in chicken muscle with aging.…”

Section: Introductionmentioning

confidence: 99%

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

Kim¹,

Kim²,

Baek³

et al. 2012

Korean Journal for Food Science of Animal Resources

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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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The histidine-containing dipeptides, carnosine and anserine: Distribution, properties and biological significance

Cited by 204 publications

References 11 publications

Modern Pharmacological Approaches to Therapies: Substances Tested in Animal Models of Rheumatoid Arthritis

Modern Pharmacological Approaches to Therapies: Substances Tested in Animal Models of Rheumatoid Arthritis

β-Alanine Enhances Brain and Muscle Carnosine Levels in Broiler Chicks

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

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