Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species

Abstract

The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS was determined by photometric measurements. The total CRCs (carnosine+anserine+homocarnosine) content was in the increasing order: beef<rabbit<pork<horse<chicken<turkey. The analysis showed traces of pentosidine above the instrumental determination limits in all the meat samples, while the susceptibility of these meat to lipid oxidation decreased from beef to chicken, with the exception of turkey meat, which presented a high TBARS content towards even though its total CRCs was the highest. The structure of homocarnosine was elucidated by high resolving power multistage mass spectrometry.

Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat

“…The TBARS values were lower in the raw beef than those found in the raw turkey meat and the values were similar to those reported by Peiretti et al (2011) for turkey meat alone, while the TBARS value of the raw beef of the present work was lower than the mean data found by Peiretti et al (2011). Moreover, the latter value was affected by a large standard deviation, indicating a great variability of this parameter in the raw sample.…”

“…This is possible thanks to the different relative intensity of these two ions. The MS 2 spectra were shown in a previous report (Peiretti et al 2011). …”

“…In a previous report (Peiretti, Medana, Visentin, Giancotti, Zunino & Meineri 2011) we found that, among different livestock species, beef and turkey meat presented a high thiobarbituric acid reactive substance (TBARS) content, but low and high contents of antioxidant, respectively. In order to clarify whether thermal treatments can affect food protein crosslinking, we here describe the detection and quantification of carnosine, anserine, homocarnosine and pentosidine in beef and turkey meat submitted to different cooking methods.…”

“…It has been suggested that macromolecular glycation and the associated pathologies induced by sugars, deleterious aldehydes and ketones, (Brownlee, 2001) and glycotoxins produced during cooking (Koschinsky et al, 1997), could be improved by carnivorous diets containing carnosine (β-alanyl-L-histidine), anserine (β-alanyl-L-1-methyl-histidine) and homocarnosine, whose structure, elucidated in a previous paper of us (Peiretti, Medana, Visentin, Giancotti, Zunino & Meineri 2011), is γ-aminopropyl-L-homohistidine (scheme 1). Krajcovicova-Kudlackova, Sebekova, Schinzel, & Klvanova (2002) found that levels of advanced glycosylation end products (AGEs) were higher in the plasma of vegetarians than those detected in omnivours people, while Hipkiss (2005) suggested that carnivorous diets contain a potential antiglycating agent, carnosine, whilst vegetarians may lack the intake of the dipeptide.…”

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

“…In addition, carnosine possesses antiageing properties (Purchas et al, 2004) and a strong defense mechanism against glycation and oxidation (Peiretti et al, 2011). Anserine is found abundantly in most types of poultry meat including KNC (Jung et al, 2013).…”