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http://dx.doi.org/10.5851/kosfa.2014.34.1.127

Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents  

Kim, Seung-Ki (Department of Food Science and Technology, Chung-Ang University)
Kwon, Dodan (Department of Food Science and Technology, Chung-Ang University)
Kwon, Da-Ae (Department of Food Science and Technology, Chung-Ang University)
Paik, In Kee (Department of Animal Science and Technology, Chung-Ang University)
Auh, Joong-Hyuck (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Food Science of Animal Resources / v.34, no.1, 2014 , pp. 127-132 More about this Journal
Abstract
Optimization of carnosine and anserine extraction from chicken breast was performed using response surface methodology (RSM) to obtain the maximized physiological activities for anti-glycation and anti-oxidation. The optimum extraction conditions were water extraction for 1.6 h in the case of the 20-wk laying hen muscle and water extraction for 2.12 h in the case of 90-wk laying hen muscle. Higher carnosine and anserine contents were measured in the 20-wk laying hen muscle, along with higher physiological activities, which increased in direct proportion with the dipeptide contents. The extracts prepared from the 20-wk laying hen under optimum conditions showed 57% inhibition of advanced glycated end-product formation, 64% inhibition of lipid peroxidation, and 61% of DPPH radical scavenging effects. On the other hand, 52% inhibition of AGE formation, 62% inhibition of lipid peroxidation, and 53% of DPPH radical scavenging effect were demonstrated within the 90-wk laying hen. In addition, the ratio of carnosine was a key indicator for the physiological activities of the extracts.
Keywords
carnosine; anserine; extraction; optimization; chicken;
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