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In vitro and in vivo inhibition of muscle lipid and protein oxidation by carnosine

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Abstract

Carnosine, a β‐alanyl‐L‐histidine dipeptide with antioxidant properties is present at high concentrations in skeletal muscle tissue. In this study, we report on the antioxidant activity of carnosine on muscle lipid and protein stability from both in vitro and in vivo experiments. Carnosine inhibited lipid peroxidation and oxidative modification of protein in muscle tissue prepared from rat hind limb homogenates exposed to in vitro Fenton reactant (Fe2+, H2O2)‐generated free radicals. The minimum effective concentrations of carnosine for lipid and protein oxidation were 2.5 and 1 mM, respectively. Histidine and β‐alanine, active components of carnosine, showed no individual effect towards inhibiting either lipid or protein oxidation. Skeletal muscle of rats fed a histidine supplemented diet for 13 days exhibited a marked increase in carnosine content with a concomitant reduction in muscle lipid peroxidation and protein carbonyl content in skeletal muscle caused by subjecting rats to a Fe‐nitrilotriacetate administration treatment. This significant in vitro result confirms the in vivo antioxidant activity of carnosine for both lipid and protein constituents of muscle under physiological conditions.

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Authors and Affiliations

  1. Food and Health Science, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan

    Takashi Nagasawa, Tatsuji Yonekura & Naoyuki Nishizawa

  2. Food, Nutrition and Health, University of British Columbia, Vancouver, B.C., Canada

    David D. Kitts

Authors
  1. Takashi Nagasawa
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  2. Tatsuji Yonekura
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  3. Naoyuki Nishizawa
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  4. David D. Kitts
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Correspondence to Takashi Nagasawa.

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Nagasawa, T., Yonekura, T., Nishizawa, N. et al. In vitro and in vivo inhibition of muscle lipid and protein oxidation by carnosine. Mol Cell Biochem 225, 29–34 (2001). https://doi.org/10.1023/A:1012256521840

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