Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Antioxidant Effects of Carnosine Extracted from the Eel Anguilla japonica

뱀장어 Anguilla japonica 추출 Carnosine의 항산화 효과

  • Lee, Keun-Tae (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Song, Ho-Su (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Park, Seong-Min (Department of Food Science and Biotechnology, Pukyong National University)
  • 이근태 (부경대학교 식품생명공학부) ;
  • 송호수 (부경대학교 식품생명공학부) ;
  • 박성민 (부경대학교 식품생명공학부)
  • Published : 2007.08.31
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Abstract

Ion-exchange chromatography and ultra-filtration permeation were used to extract carnosine from the eel Anguilla japonica. In an investigation of its antioxidant properties, the eel carnosine prevented lipid peroxidation in linoleic acid systems, scavenged free radicals, and exhibited superoxide dismutase-like activity. These activities increased as the carnosine concentration increased. The nitrite scavenging effects (NSEs) of commercial carnosine and the eel carnosine were measured at various acidic pHs (1.2, 3.0, and 4.2). For both types of carnosine, the maximum NSE was observed at pH 1.2. At this pH, the NSE of the eel carnosine was 65.3%. Both types of carnosine were effective at maintaining reasonably good color of ground beef patties over 5 days of storage at $4^{\circ}C$ and inhibited metmyoglobin formation as well as lipid peroxidation. These data suggest that the eel carnosine might be useful as a "natural" antioxidant in commercial production and storage of muscle foodstuffs.

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References

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