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Endogenous skeletal muscle antioxidants

K M Chan1, E A Decker

  • 1Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA.

Critical Reviews in Food Science and Nutrition
|January 1, 1994
PubMed
Summary

Skeletal muscle

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Area of Science:

  • Muscle physiology
  • Biochemistry
  • Food science

Background:

  • Skeletal muscle's high unsaturated fatty acid content makes it prone to oxidative damage.
  • Endogenous antioxidants like alpha-tocopherol, histidine-containing dipeptides (carnosine, anserine), and antioxidant enzymes protect muscle tissue.
  • Diet significantly impacts the concentration of these antioxidants, influencing muscle's oxidative stability.

Purpose of the Study:

  • To explore the role of endogenous antioxidants in skeletal muscle oxidative stability.
  • To investigate the influence of dietary factors on antioxidant concentrations and their impact on lipid oxidation and color stability.
  • To understand the varying contributions of different antioxidant systems across species and muscle types.

Main Methods:

  • Review of existing literature on skeletal muscle antioxidant systems.
  • Analysis of dietary supplementation effects on alpha-tocopherol and selenium levels.
  • Comparison of carnosine and anserine concentrations across different species and muscle fiber types.

Main Results:

  • Dietary alpha-tocopherol supplementation increases muscle concentrations, inhibiting lipid oxidation and color deterioration.
  • Selenium supplementation enhances muscle oxidative stability, likely via increased glutathione peroxidase activity.
  • Carnosine and anserine concentrations vary by species and muscle type, with higher levels in white muscle fibers, contributing to antioxidant defense through radical scavenging and metal chelation.

Conclusions:

  • Dietary interventions, particularly with alpha-tocopherol and selenium, can enhance skeletal muscle's oxidative stability.
  • Histidine-containing dipeptides (carnosine, anserine) play a significant role in muscle antioxidant defense, with their levels influenced by muscle type and species.
  • Understanding these antioxidant mechanisms is crucial for improving muscle quality and shelf-life in food products.

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