チキンエキス由来アンセリン‐カルノシン混合体の抗酸化活性：植物由来抗酸化物質との比較

• 柳内 延也

  独立行政法人食品総合研究所 東海物産株式会社

• 塩谷 茂信

  独立行政法人食品総合研究所 東海物産株式会社

• 水野 雅之

  独立行政法人食品総合研究所 東海物産株式会社

• 鍋谷 浩志

  独立行政法人食品総合研究所

• 中嶋 光敏

  独立行政法人食品総合研究所

書誌事項

タイトル別名

• Characteristics of Anti-oxidative Activity of Carnosine and Anserine Mixture Isolated from Chicken Extract: Comparison with Other Botanical Antioxidants
• チキンエキス ユライ アンセリン カルノシン コンゴウタイ ノ コウサンカ カッセイ ショクブツ ユライ コウサンカ ブッシツ ト ノ ヒカク
• Comparison with Other Botanical Antioxidants
• 植物由来抗酸化物質との比較

抄録

To determine the characteristics of antioxidative activity of dipeptides, anserine (Ans), carnosine (Car) and their mixture (AC mix) isolated from a chicken extract, we evaluated the protective effect of these dipeptides on the protein degradation by reactive oxygen species, ClO⋅, OH⋅ and ONOO⋅, and compared their activities with other antioxidants including vitamin C (V. C), vitamin E (V. E), reduced glutathione (GSH), epigallocatechin gallate (EGCG) and quercetin (Qur). When AC mix was assayed by a diphenylpicrylhydrazyl (DPPH) method commonly used to evaluate the activity in foods, the antioxidative activity of AC mix was only 1/6700 of EGCG, 1/2500 of Qur and 1/1000 of both V. C and V. E. In the evaluation of protective effect on the protein degradation by reactive oxygen species, Ans, Car and AC mix revealed comparatively strong antioxidative activities against ClO⋅ and ONOO⋅ as well as GSH and V. C. V. E, Qur and 50μM of EGCG showed a weak antioxidative activity against ClO⋅, but a remarkably strong antioxidative activity against OH⋅. On the other hand, Ans, Car and AC mix had a weak protective effect on OH⋅ degradation. V. C was also a weak antioxidant against OH⋅ as well as AC mix and GSH, but showed a strong antioxidative activity against ONOO⋅. From these findings, it is strongly suggested that each antioxidant has a specificity against reactive oxygen species in their antioxidative activity and an appropriate combination of antioxidant intake might be very important to prevent injury of body elements by reactive oxygen species generated during an energy metabolism in human body.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 51 (5), 238-246, 2004

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681385292160
• NII論文ID: 10012935172
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.51.238
• COI: 1:CAS:528:DC%2BD2cXlsVOmur8%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 6956091
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6956091
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可