• BMB Reports
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• v.40 no.1
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• pp.125-129
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• 2007

Neurofilament-L (NF-L) is a major element of the neuronal cytoskeleton and is essential for neuronal survival. Moreover, abnormalities in NF-L result in neurodegenerative disorders. Carnosine and the related endogeneous histidine dipeptides prevent protein modifications such as oxidation and glycation. In the present study, we investigated whether histidine dipeptides, carnosine, homocarnosine, or anserine protect NF-L against oxidative modification during reaction between cytochrome c and $H_2O_2$. Carnosine, homocarnosine and anserine all prevented cytochrome c/$H_2O_2$-mediated NF-L aggregation. In addition, these compounds also effectively inhibited the formation of dityrosine, and this inhibition was found to be associated with the reduced formations of oxidatively modified proteins. Our results suggest that carnosine and histidine dipeptides have antioxidant effects on brain proteins under pathophysiological conditions leading to degenerative damage, such as, those caused by neurodegenerative disorders.

• Bulletin of the Korean Chemical Society
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• v.33 no.2
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• pp.731-734
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• 2012

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.11
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• pp.1817-1823
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• 2020

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.478-488
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• 1999

The contents of histidine dipeptides, a metabolic products of muscle protein, were investigated to compare muscle composition among the 9 domestic animals including cattle. In major domestic animals, analyzed the effects of age, part and sex of the animals on their muscle composition. Large amounts of carnosine($68.63{\pm}17.41{\mu}mol/g$) were detected in cattle and it was higher than other animals. Whereas the content of anserine showed high level in order of turkey, chickens and duck. The ratio of carnosine and anserine(C/A ratio) was different depending on the animal species. Statistical data indicated that difference among species was significant(p < 0.05). The contents of histidine dipeptides in heated muscle by boiling for 40 minutes at $110^{\circ}C$ was similar to thoes of raw muscle. C/A ratio in heated muscle was not different from that of raw muscle, indicating that no change has been made after heating process. The contents of carnosine and anserine were different according to the parts of their muscle. Especially chuck of the mammalian showed extremely low level of histidine dipeptides compared with other parts, while C/A ratio maintained certain level regardless of age, part, sex. Therefore, based on the content of histidine dipeptides, could be found the difference of muscle composition among the species. Also C/A ratio of horse, pig, cattle, duck, sheep and turkey were characteristic respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.701-708
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• 1996

To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.441-446
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• 1987

To develop cheaper and safer natural antioxidative substance instead of synthesized ones, the extract of skipjack meat was examined for the antioxidative effects and factors. Amino-N of skipjack meat extract was 15.3 mg/100g, and the extract apparently showed inhibitory effect on the oxidation of methyl linoleate. Antioxidative activity of extract revealed a tendancy to reduce slightly in proportion to hydrolyzing. When extract was dialyzed in distilled water, the outer fraction had a strong inhibitory effect on the oxidation of nethyl linoleate, while the inner fraction showed no effect. From the omission test and chemical analysis, the major antioxidative factors of skipjack meat extract were amino acids such as anserine, histidine, carnosine and alanine. As well nucleotides such as AMP, hypoxanthine seemed to act an auxiliary role in antioxidative effect of that.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.448-456
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• 2014

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag$^{TM}$) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.114-120
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• 2015

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.228-232
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• 1989

Katsuobushi has widely been used from olden times to prepare soup stock. This study was carried out to prepare stock of powdered Katsuobushi, and to examine the extractive conditions and the contribution of principal taste compounds to its characteristic taste. The extractive condition of powdered Katsuobushi in preparing stock was the most appropriate at $100^{\circ}C$ for 1 minute boiling water-steeping method in flavor, clearance of stock. From the chemical analysis and omission test, the principal taste-active components in $4\%$ solution powdered Katsuobushi under this extractive condition were nucleotides 93.6mg/100ml, free amino acids and imidazole dipeptides 41.3mg/100ml, and non-volatile organic acids 39.3mg/100l1 in order. IMP, inosine, AMP, histidine, anserine, taurine, carnosine and lactic acid were predominant among the detected compounds.