title: Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents.
abstract: Optimization of carnosine and anserine extraction from chicken breast was performed using response surface methodology (RSM) to obtain the maximized physiological activities for anti-glycation and anti-oxidation. The optimum extraction conditions were water extraction for 1.6 h in the case of the 20-wk laying hen muscle and water extraction for 2.12 h in the case of 90-wk laying hen muscle. Higher carnosine and anserine contents were measured in the 20-wk laying hen muscle, along with higher physiological activities, which increased in direct proportion with the dipeptide contents. The extracts prepared from the 20-wk laying hen under optimum conditions showed 57% inhibition of advanced glycated end-product formation, 64% inhibition of lipid peroxidation, and 61% of DPPH radical scavenging effects. On the other hand, 52% inhibition of AGE formation, 62% inhibition of lipid peroxidation, and 53% of DPPH radical scavenging effect were demonstrated within the 90-wk laying hen. In addition, the ratio of carnosine was a key indicator for the physiological activities of the extracts.
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea.
authors.forename: Seung-Ki
authors.initials: SK
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea.
authors.forename: Dodan
authors.initials: D
authors.lastname: Kwon
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea.
authors.forename: Da-Ae
authors.initials: DA
authors.lastname: Kwon
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong 465-756, Korea.
authors.forename: In Kee
authors.initials: IK
authors.lastname: Paik
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea.
authors.forename: Joong-Hyuck
authors.initials: JH
authors.lastname: Auh
keywords: anserine; carnosine; chicken; extraction; optimization