• Journal of the Korean Applied Science and Technology
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• v.3 no.1
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• pp.43-47
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• 1986

1.2-bis(aminoacyl)hydrazine derivatives and dipeptides were synthesized by conventional peptide synthesis procedures. Their antioxidant activity were inverstigated by over-storage test using corn oil as substrte. 1.2-bis (aminoacyl) hydrazine derivatives and dipetides containing hydrophobic side chain amino acid showed higher antioxidant activity. A free N-terminal amino group was also found to be important for the appearance of antioxidant activity. 1.2-bis (aminoacyl) hydrazine derivatives showed higher antioxidant activity than dipeptides. Antimicrobial activites of dipeptides and 1.2-bis (aminoacyl) hydrazine derivatives were also examined by the paper disc method. All of these compounds had shown no antimicrobial activity.

• Journal of the Korean Applied Science and Technology
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• v.4 no.2
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• pp.19-23
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• 1987

The addition of dipeptides and 1,2-bis (aminoacyl) hydrazine derivatives a level of 250 ppm to corn oil resulted in the retardation of the oxidaitive deterioration of the oil when it was stored in the oven at $70^{\circ}C$ during 5 days. Their antioxidant activities were investigated by UV absorbance of the corn oil at the wavelength of 234nm. 1,2-bis (aminoacyl) hydrazine derivatives showed higher antioxidant activity than normal dipeptides. Dipeptides containing phenyl ring with which is conjugable a-carbon radical showed antioxidant activity.

• BMB Reports
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• v.40 no.1
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• pp.125-129
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• 2007

Neurofilament-L (NF-L) is a major element of the neuronal cytoskeleton and is essential for neuronal survival. Moreover, abnormalities in NF-L result in neurodegenerative disorders. Carnosine and the related endogeneous histidine dipeptides prevent protein modifications such as oxidation and glycation. In the present study, we investigated whether histidine dipeptides, carnosine, homocarnosine, or anserine protect NF-L against oxidative modification during reaction between cytochrome c and $H_2O_2$. Carnosine, homocarnosine and anserine all prevented cytochrome c/$H_2O_2$-mediated NF-L aggregation. In addition, these compounds also effectively inhibited the formation of dityrosine, and this inhibition was found to be associated with the reduced formations of oxidatively modified proteins. Our results suggest that carnosine and histidine dipeptides have antioxidant effects on brain proteins under pathophysiological conditions leading to degenerative damage, such as, those caused by neurodegenerative disorders.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.788-801
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• 2021

This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than broilers (p<0.05). A similar result was observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and saturated fatty acids ratio (P/S) content in the breast. Irrespective of the muscles, A and B enriched with omega-3 fatty acids had a lower ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the antioxidant di-peptides, the anserine contents were highest in A and B than in the W or broilers (p<0.05), regardless of the muscles and slaughter ages. Furthermore, the breast meat from A and B contained a higher muscle fiber density for both slaughter ages than the W and broilers (p<0.05). Based on these findings, even if the commercial birds (broilers or W) are raised under the similar environmental conditions as A and B, the new native chicken strains have distinct meat quality attributes, particularly higher ARA and DHA levels, lower ω-6/ω-3 PUFA ratio, and higher anserine contents.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.513-520
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• 2020

Here, we evaluated the functional properties of histidine-containing low-molecular-weight (LMW) peptides obtained from tuna waste meats. As with histidine-related components composed of histidine, 1-methyl histidine and anserine, histidine-containing LMW peptides exhibited high α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging effect in a dose-dependent manner. Among the histidine-related dipeptides, anserine exhibited the highest reducing power followed by carnosine. By comparison with dipeptides, tuna extracts also showed similar reducing power and the activity was in a dose-dependent manner. In addition, the antioxidant activities of tuna extracts such as DPPH radical scavenging effect, reducing power, superoxide dismutase activities, and peroxide value of linoleic acid were affected by the various extraction methods.

• Bulletin of the Korean Chemical Society
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• v.26 no.8
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• pp.1255-1259
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• 2005

Lewy bodies (LBs) are neuronal inclusions that are closely related to Parkinson's disease (PD). The filamentous component of LB from patients with PD contains biochemically altered $\alpha$-synuclein. We have investigated the effect of the oxidized products of catecholamines on the modification of $\alpha$-synuclein. When $\alpha$-synuclein was incubated with the oxidized 3,4-dihydroxyphenylalanine (L-DOPA) or dopamine, the protein was induced to be aggregated. The oxidized catecholamine-mediated $\alpha$-synuclein aggregation was enhanced by copper ion. Radical scavengers, azide and N-acetyl cysteine significantly prevented the oxidized catecholamine-mediated $\alpha$-synuclein aggregation. The results suggest that free radical may play a role in $\alpha$-synuclein aggregation. Exposure of $\alpha$-synuclein to the oxidized products of catecholamines led to the formation of dityrosine. Antioxidant dipeptides carnosine, homocarnosine and anserine significantly protected $\alpha$-synuclein from the aggregation induced by the oxidized products of catecholamines.

• BMB Reports
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• v.32 no.4
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• pp.350-357
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• 1999

At concentrations of 1 mM, the protective effects of carnosine and related compounds including anserine, homocarnosine, histidine, ${\beta}$-alanine were investigated against copper-catalyzed oxidative damage to deoxyribose, ascorbic acid, human serum albumin, liposome, and erythrocytes. Carnosine and anserine reduced Cu (II) to bathocuproine-reactive Cu (I) in a time- a and a dose-dependent manner while the others did not. Carnosine reduced 86% of $100\;{\mu}M$ Cu (II) in 60 min. Carnosine, homocarnosine, anserine, and histidine inhibited copper-catalyzed deoxyribose degradation by 75, 66, 65, and 45%, respectively. In the presence of $1\;{\mu}M$ Cu (II), carnosine and related compounds inhibited ascorbic acid oxidation by 55-85% after incubation for 20 min. In the presence of 0.15 mM ascorbic acid and 0.8 mM $H_2O_2$, carnosine, anserine, homocarnosine, and histidine inhibited copper-catalyzed oxidation of human serum albumin by 41, 21, 29, and 24%, respectively, as determined by carbonyl formation. These compounds also significantly inhibited copper-catalyzed liposomal lipid peroxidation as measured by malondialehyde and lipid hydroperoxides. Carnosine, anserine, homocarnosine, and histidine inhibited hemolysis of bovine erythrocytes induced by 0.1 mM Cu (II). These results suggest that histidine-containing dipeptides may play an important role in protecting against free radical-mediated tissue damage.

• Journal of Life Science
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• v.25 no.7
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• pp.740-747
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• 2015

This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at −18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.