Optimizing Carnosine Containing Extract 'Preparation from Chicken Breast for Anti-glycating agents
DC Field | Value | Language |
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dc.contributor.author | Kim, Seung-Ki | - |
dc.contributor.author | Kwon, Dodan | - |
dc.contributor.author | Kwon, Da-Ae | - |
dc.contributor.author | Paik, In Kee | - |
dc.contributor.author | Auh, Joong-Hyuck | - |
dc.date.available | 2019-03-08T22:37:50Z | - |
dc.date.issued | 2014-02 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12552 | - |
dc.description.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. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Optimizing Carnosine Containing Extract 'Preparation from Chicken Breast for Anti-glycating agents | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosta.2014.34.1.127 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.1, pp 127 - 132 | - |
dc.identifier.kciid | ART001854364 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000332590600018 | - |
dc.identifier.scopusid | 2-s2.0-84941652608 | - |
dc.citation.endPage | 132 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 127 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 34 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | carnosine | - |
dc.subject.keywordAuthor | anserine | - |
dc.subject.keywordAuthor | extraction | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | chicken | - |
dc.subject.keywordPlus | ANTIOXIDANT ACTIVITIES | - |
dc.subject.keywordPlus | SKELETAL-MUSCLE | - |
dc.subject.keywordPlus | BROILER MEAT | - |
dc.subject.keywordPlus | ANSERINE | - |
dc.subject.keywordPlus | METHYLGLYOXAL | - |
dc.subject.keywordPlus | PURIFICATION | - |
dc.subject.keywordPlus | ORIGIN | - |
dc.subject.keywordPlus | BRAIN | - |
dc.subject.keywordPlus | HPLC | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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