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Effect of dietary carnosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscle

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Lipids

Abstract

The effect of dietary carnosine supplementation on plasma and tissue carnosine and α-tocopherol concentrations and on the formation of thiobarbituric acid reactive substances (TBARS) in rat skeletal muscle homo-genates was evaluated. Plasma, heart, liver and hind leg muscle was obtained from rats fed basal semipurified diets or basal diets containing carnosine (0.0875%), α-tocopheryl acetate (50 ppm), or carnosine (0.0875%) plusα-tocopheryl acetate (50 ppm). Dietary carnosine supplementation did not increase carnosine concentrations in heart, liver and skeletal muscle. Dietary supplementation with both carnosine and α-tocopherol increased carnosine concentrations in liver 1.56-, 1.51- and 1.51-fold as compared with diets lacking carnosine, α-tocopherol or both carnosine and α-tocopherol, respectively. Dietary supplementation with both carnosine and α-tocopherol also increased α-tocopherol concentrations in heart and liver 1.38-fold and 1.68-fold, respectively, as compared to supplementation with α-tocopherol alone. Dietary supplementation with carnosine, α-tocopherol or both car-nosine and α-tocopherol was effective in decreasing the formation of TBARS in rat skeletal muscle homogenate, with dietary α-tocopherol and α-tocopherol plus carnosine being more effective than dietary carnosine alone. The data suggest that dietary supplementation with carnosine and α-tocopherol modulates some tissue carnosine and α-tocopherol concentrations and the formation of TBARS in rat skeletal muscle homogenates.

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Abbreviations

HPLC:

high-performance liquid chromatography

OPA:

o-phthalaldehyde reagent

TBARS:

thiobarbituric acid reactive substances

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Author notes

  1. Wendy K. M. Chan

    Present address: Department of Animal Sciences, University of Connecticut, 06269-4040, Storrs, CT

Authors and Affiliations

  1. Department of Animal Sciences, University of Massachusetts, 01003, Amherst, Amherst, Massachusetts

    Wendy K. M. Chan

  2. Department of Nutrition and Food Science, University of Kentucky, 40536, Lexington, Kentucky

    Ching K. Chow

  3. Department of Clinical Sciences, University of Kentucky, 40536, Lexington, Kentucky

    Gilbert A. Boissonneault

  4. University of Massachusetts, 236 Chenoweth Laboratory, Department of Food Science, 01003, Amherst, MA

    Eric A. Decker

Authors
  1. Wendy K. M. Chan
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  2. Eric A. Decker
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  3. Ching K. Chow
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  4. Gilbert A. Boissonneault
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Chan, W.K.M., Decker, E.A., Chow, C.K. et al. Effect of dietary carnosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscle. Lipids 29, 461–466 (1994). https://doi.org/10.1007/BF02578242

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  • DOI: https://doi.org/10.1007/BF02578242

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