Quantitation of carnosine in humans plasma after dietary consumption of beef
Quantitation of carnosine in humans plasma after dietary consumption of beef
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DOI：
10.1021/jf047934h
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发表时间：
2005-06-15
影响因子：
6.1
通讯作者：
Decker, EA
中科院分区：
文献类型：
--
作者：
Park, YJ;Volpe, SL;Decker, EA
肌肽（β-丙氨酰-L-组氨酸）是一种在肌肉食品中发现的二肽，被认为是一种生物活性食品成分。本研究的目的是测定人体摄入牛肉后血浆中肌肽的浓度。本研究招募了9名男性和9名女性。给予受试者不含肉制品的食物，使其在试验前48小时内不摄入肌肽。受试者禁食12小时，然后在进食含有200克碎牛肉的膳食前抽血。在以下24 In期间收集额外的血液样品，并通过HPLC测定肌肽浓度。研究中使用的熟绞细牛肉含有52%的水，24%的蛋白质，22%的脂肪和124毫克肌肽/100克牛肉。在食用牛肉之前，受试者中未检测到血浆肌肽。在食用牛肉后15分钟，在血浆中检测到肌肽。血浆肌肽浓度继续增加，在消耗后2.5小时记录到最大值（32.7 mg肌肽/L血浆）。然后肌肽浓度降低，直到在食用后5.5小时没有检测到肌肽。这些结果表明，食用牛肉后，膳食肌肽被吸收到人血浆中。由于肌肽具有几种潜在的健康益处，其生物利用度的证据表明它可能是一种生物活性食品成分。
Carnosine (beta-alanyl-L-histidine) is a dipeptide found in the muscle foods that has been postulated to be a bioactive food component. The objective of this research was to determine the concentration of carnosine in human plasma after ingestion of beef. Nine males and nine females were recruited for the study. Food devoid of meat products was given to the subjects so that they did not consume carnosine for 48 h prior to the test. Subjects fasted for 12 h and then had blood withdrawn prior to a meal containing 200 g of ground beef. Additional blood samples were collected over the following 24 In and carnosine concentrations were determined by HPLC. The cooked ground beef used in the study contained 52% water, 24% protein, 22% fat, and 124 mg of carnosine/100 g of beef. No plasma carnosine was detected in subjects before the consumption of the beef. Carnosine was detected in plasma 15 min after beef consumption. Plasma carnosine concentrations continued to increase with a maximum (32.7 mg of carnosine/L of plasma) being recorded 2.5 h after consumption. Carnosine concentrations then decreased until no carnosine could be detected at 5.5 h postconsumption. These results indicate that dietary carnosine is absorbed into human plasma after the consumption of beef. Since carnosine has several potential health benefits, evidence of its bioavailability suggests that it could be a bioactive food component.