Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Measurement of Antioxidant Activity of Anserine, Taurine, and L-Histidine in vitro and Content of Anserine, Taurine, and L-Histidine in Mature and Juvenile Rainbow Trout (Onchorhynchus mykiss) Muscle

  • Yun-Hee chio (Dept. of Food Nutrition, Seoul National University) ;
  • Kim, Harriet (Dept. of Food Nutrition, Seoul National University)
  • Published : 1996.10.01
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Abstract

The content of anserine, taurine, and L-histidine was measured by HPNC in the muscle of mature(670~690g) and juvenile(80~120g) rainbow trout fatmed in Chungsun, Korea. The concentration of anserine and taurine was higher in mature rainbow trout than in juvenile, but that of L-histidine was lower in mature than in juvenile. When measured with the chemiluminescence(CL) assay, anserine and taurine showed very powerful antioxidative activity above physiological concentration rainbow trout. Taurine still showed antioxidative activity below physiological concentration, while anserine showed prooxidative activity below that. L-Histidine was prooxidative dose-dependently. In TBA method, while taurine showed very week antioxidative effect, anserine appeared very powerful antioxidant and L-histidine prooxidant at physiological concentration. There was no synergism between anserine and taurine and anserine inhibited prooxidative effect of L-histidine.

Keywords

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