Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Carnosine and anserine are dipeptides found in muscle tissue with known antioxidant and anti-glycation properties.
• Optimizing extraction methods is crucial for maximizing the yield and bioactivity of these compounds from food sources like chicken breast.

Purpose of the Study:

• To optimize the extraction of carnosine and anserine from chicken breast using response surface methodology (RSM).
• To maximize the anti-glycation and anti-oxidation physiological activities of the extracts.
• To investigate the influence of hen age on dipeptide content and bioactivity.

Main Methods:

• Response surface methodology (RSM) was employed to determine optimal water extraction conditions (time and temperature).
• Extraction efficiency and physiological activities (anti-glycation, anti-oxidation, DPPH radical scavenging) were evaluated.
• Dipeptide content (carnosine and anserine) was quantified and correlated with observed bioactivities.

Main Results:

• Optimal water extraction times were determined as 1.6 h for 20-week-old and 2.12 h for 90-week-old laying hen muscle.
• Chicken breast from younger hens (20-wk) exhibited higher carnosine and anserine content and significantly greater physiological activities.
• Optimum extracts from 20-wk hen muscle demonstrated 57% inhibition of advanced glycated end-product (AGE) formation and 64% inhibition of lipid peroxidation.

Conclusions:

• Extraction conditions can be optimized using RSM to maximize carnosine and anserine yield and bioactivity from chicken breast.
• Younger laying hen muscle is a superior source of carnosine and anserine, offering enhanced anti-glycation and anti-oxidation benefits.
• The ratio of carnosine is a key indicator for the physiological activities of muscle extracts.