Browse > Article
http://dx.doi.org/10.5657/kfas.2006.39.5.384

Effects of Extraction Method on the Carnosine, Protein, and Iron Contents of Eel (Anguilla japonica) Extracts  

Song, Ho-Soo (Department of Food Science and Biotechnology, Pukyong National University)
Lee, Keun-Tai (Department of Food Science and Biotechnology, Pukyong National University)
Kang, Ok-Ju (Department of Food and Nutritional Sciences Kyungnam University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.39, no.5, 2006 , pp. 384-390 More about this Journal
Abstract
To improve the extractability of carnosine and the levels of pro-oxidants such as iron in eel (Anguilla japonica) extracts, we examined the effects of extraction time, temperature, ion exchange chromatography and ultrafiltration (UF). The respective protein and total iron were reduced approximately 55 and 60% at 60$^{\circ}C$, 63 and 70% at 80$^{\circ}C$, 68 and 76% at 100$^{\circ}C$ and 82 and 48% with ion exchange chromatography, respectively, compared to the untreated extract. However, there was no significant difference in the carnosine levels in the eel extracts. Ultrafiltration reduced the protein content of the extract by 52% compared with the untreated extract. UF reduced the protein contents of the samples from 60, 80, and 100% heat treatment and ion exchange chromatography treatment by 27, 50, 46 and 47%, respectively. UF reduced the total iron contents of the identical four treatments by 14, 22, 23, and 43%, respectively, while UF increased the carnosine by 23, 17, 20, and 6%, respectively.
Keywords
Anguilla japonica; Eel; Carnosine; Heat treatment; Ultrafiltration; ion exchange chromatography;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Stookey, L.L. 1970. Ferrozine: a new spectrophotometric reagent for iron. Anal. Chem, 42, 779-781   DOI
2 Burton, G.W. 1989. Antioxidant action of cartenoids. J. Nutri., 119, 110-116
3 Chasovnikova, L.V., V.E. Formazyuk, V.I. Sergienko, A.A. Boldyrev and S.E. Severine, 1990. The antioxidative properties of carnosine and other deuge, Biochem. Int., 20, 1097-1103
4 Crush, K.G. 1970. Carnosine and related substances in animal tissues. Comp. Biochem. Physiol., 34, 3-30   DOI   ScienceOn
5 Decker, E.A. and A.D. Crum. 1993. Antioxidant activity of carnosine in cooked ground pork. Meat Sci., 34, 245-253   DOI   ScienceOn
6 Gayiva, E., I. Kron, V. Pavlisak, M. Fedurco and B. Novakova. 1999. carnosine in patients with diabetes mellitus type I. Bratisl Lek Listy., 100, 500-502
7 Giese, J. 1996. Antioxidants : Tool for preventing lipid oxidation. Food Technol., 50, 73
8 Gopalakrishnan, J., E.A. Decker and W.J. Means. 1999. Antioxidant activity of mechanically separated pork . extracts. Meat Sci., 52, 101-110   DOI   ScienceOn
9 Gulevitch, V.S. and S. Amiradgibi. 1900. Uber das carnosine, eine neueorganiche base des fleisch-extraktes, ber. Dtsch. Chem. Ges., 33, 1902   DOI
10 Hwang, E.Y. 1999. Nutritional qualities of meat protein and biologically active peptides in hagfis, Eptatretus burgeri. Ph.D. Thesis, University of Pukyong National University, Pusan, Korea, 1-102
11 Hipkiss, A.R., C. Brownson and M.J. Carrier. 2001. Carnosine, the anti-ageing, anti-oxidant dipeptide, may react with protein carbonyl groups. Mech. Age. Develop., 122, 1431-1445   DOI   ScienceOn
12 Kanner, J., S. Harel and R. Jaffe. 1991. Lipid peroxidation of muscle food as affected by NaC;. J. Agric. Food. Chem., 39, 1017-1024   DOI
13 A.O.A.C. 1995. Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, D.C., 69-74
14 A.O.A.C. 1995. Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, D.C., 69-74
15 Djenane, D., L. Martinez, A.S. Escalante, J.A. Beltran and P. Roncales. 2004. Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere. Food Chem., 85, 453-459   DOI   ScienceOn
16 Branen, A.L. 1975. Toxicological and anisole and butylated hydroxy antisole and butylated hydroxytoluene, JAOCS, 52, 59   DOI
17 Bucala, R., A. Cerami and H. Vlassara, 1995. Advanced glycosylation end products in diabetic complications. Diabet. Rev., 3, 258-268
18 Kang, J.H., K.S. Kim, S.Y. Choi, H.Y. Kwon, M.H. Won and T.C. Kang. 2002. Protective effects of carnosine, homocarnosine and anserine against peroxyl radial-mediated Cu, Zn-superoxide dismutase modification. Bioch. Biophy. Acta, 1570, 89-96   DOI   ScienceOn
19 Bussayarat, M. and K.O. Intarapichet. 2005. Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity. Meat Sci., 71, 364-374   DOI   ScienceOn
20 Frankel, E.N. 1996. Antioxidants in lipid foods and their on food quality. Food Chem., 57, 51   DOI   ScienceOn
21 Chan, K.M., E.A. Decker and W.J. Means. 1993. Extraction and activity of carnosine, a naturally occuring antioxidant in beef muscle. J. Food Sci., 58, 1-7   DOI   ScienceOn
22 Comet, M. and J. Bousset. 1999. Free amino acids and dipeptides in porcine muscles: differences between 'red' and 'white' muscles. Meat Sci., 51, 215-219   DOI   ScienceOn
23 Decker, E.A., A.D. Crum and J.T. Calvert. 1992. Differences in the antioxidant mechanism of carnosine in the presence of copper and iron. J. Agric. Food Chem., 40, 756-759   DOI
24 Kim, S.K., Y.I. Choi and J.H. Choi. 2000. Screening of biofuntional pepteides from cod processing wastes. J. Kor. Soc. Agric. Chem. Biotechnol., 43, 225-227   과학기술학회마을
25 Lee, B.J., Y.S. Lee, K.S. Kang, M.H. Cho and D.G. Hendricks. 1999. Carnosine and related compounds protect aganist copper-induced damage of biomolecules. J. Biochem. Mol. Biol., 32, 350-357
26 Larson, R.A. 1988. The antioxidants of higher plants. Phycochemistry, 27, 969   DOI   ScienceOn
27 Casteels, P., C. Ampe and P. Tempst. 1989. Antibacterial peptides from honeybees. EMBOJ, 9, 2397-2391
28 Kim, S.K., H.C. Lee and Y.J. Jeon. 1996. Isolation and characterization of antioxidative peptides from enzymatic hydrolysates of yellowfin sole skin gelatin. J. Kor. Fish. Soc., 29, 246-255   과학기술학회마을
29 Kohama, Y. 1988. Isolation of angiotensin converting enzyme inhibitor from tuna muscle. Biochem. Biophys. Res. Commun., 155, 332-336   DOI   ScienceOn
30 Lowry, O.H., N.J. Rosebrough, A.L. Farr and R.J. Randall. 1951. Protein measurement with Folin phenol reagent. J. Biol. Chem., 193, 265-275
31 McManus, I.R. 1957, Some metabolic precursors of the N-1-methyl group of anserine in the rat, J. Bio. Chem., .225, 325-334
32 Nakazato, M., J. Asai, M. Mitazato and H. Matsuo. 1990. Isolation and identification of isletamyloid polypeptide in normal human pancrease. Regul. Peptides, 31, 179-186   DOI   ScienceOn
33 Parker, C.J. Jr. 1966. Spectrophotometric Determination of Carnosine and anserine in muscle. Anal. Chem., 38, 1359-1362   DOI   ScienceOn
34 Partt, D.E. and B.J.F. Hudson. 1990. Natural antioxidant not exploited commercially. In: Food Antioxidants. Elsevier, 1-171
35 Seki, E., K. Osajima, T, Matsui and Y. Osajima. 1993. Separation and purification of angiotensin I converting enzyme inhibitory peptides from heated sardine meat by treatment with alkaline protease. Nippon Shokuhin Hogyo Gakkashi, 40, 783-791   DOI