title: Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat.
abstract: A bioactive compound is a food component that may have an impact on health. Its bioaccessibility, defined as the fraction released from the food matrix into the gastrointestinal tract during digestion, depends on compound stability, interactions with other food components, and supramolecular organization of food. In this study, the effect of pH on the bioaccessibility of the bioactive dipeptide carnosine was evaluated in two commercial samples of the Italian cured beef meat bresaola at two key points of digestion: before the gastric and after the duodenal phases. The digestion process was simulated using an in vitro static system, whereas capillary zone electrophoresis (CZE) and (1)H nuclear magnetic resonance (NMR) were used for quantitative analysis. The gap between the total carnosine content, measured by CZE, and its free diffusible fraction observable by NMR spectroscopy, was 11 and 19% for two independent bresaola products, where such percentages represent the fraction of carnosine not accessible for intestinal absorption because it was adsorbed to the food matrix dispersed in the digestion fluid.
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Marcolini
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.|‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Babini
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.|‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bordoni
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Mattia
authors.initials: M
authors.lastname: Di Nunzio
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.|‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Laghi
authors.affiliation: §National Agricultural Research and Innovation Centre-Food Science Research Institute, Herman Ottó út 15, H-1022 Budapest, Hungary.
authors.forename: Anita
authors.initials: A
authors.lastname: Maczó
authors.affiliation: ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Gianfranco
authors.initials: G
authors.lastname: Picone
authors.affiliation: §National Agricultural Research and Innovation Centre-Food Science Research Institute, Herman Ottó út 15, H-1022 Budapest, Hungary.
authors.forename: Emoke
authors.initials: E
authors.lastname: Szerdahelyi
authors.affiliation: ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.
authors.forename: Veronica
authors.initials: V
authors.lastname: Valli
authors.affiliation: †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.|‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy.|⊥Centre of Magnetic Resonance, University of Florence, via L. Sacconi 6, 50019 Sesto Fiorentino, Florence, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Capozzi
mesh_terms: D000818:Animals; D002336:Carnosine / Q000737:chemistry / Q000378:metabolism*; D002417:Cattle; D004063:Digestion; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006801:Humans; D007408:Intestinal Absorption; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological
chemical_list: D002336:Carnosine
keywords: 1H NMR; CZE; bioaccessibility; bioactive compounds; bresaola; carnosine; in vitro digestion