Optimizing Carnosine Containing Extract 'Preparation from Chicken Breast for Anti-glycating agents
- Authors
- Kim, Seung-Ki; Kwon, Dodan; Kwon, Da-Ae; Paik, In Kee; Auh, Joong-Hyuck
- Issue Date
- Feb-2014
- Publisher
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- Keywords
- carnosine; anserine; extraction; optimization; chicken
- Citation
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.1, pp 127 - 132
- Pages
- 6
- Journal Title
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
- Volume
- 34
- Number
- 1
- Start Page
- 127
- End Page
- 132
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12552
- DOI
- 10.5851/kosta.2014.34.1.127
- ISSN
- 1225-8563
- 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.
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