Naslov
Antioxidative and anti-inflammatory characteristics of carnozine- a perspective for use in functional food.

Autori
Drenjančević, Ines ; Jukić, Ivana ; Kolobarić, Nikolina ; Stupin, Ana ; Matić, Anita ; Kozina, Nataša ; Mihaljević, Zrinka ; Mihalj, Martina ; Šušnjara, Petar ; Stupin, Marko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
15th Annual Meeting of Croatian Physiological Society with International Participation- abstract book / - , 2021, 22-22

Skup
15th Annual Meeting of Croatian Physiological Society with International Partcipation

Mjesto i datum
Zagreb, Hrvatska, 07.10.2021. - 08.10.2021

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
carnosine, functional food, antioxidants, oxidative stress

Sažetak
Carnosine is a dipeptide synthesized in the body from β-alanine and L-histidine. It is found in high concentrations in the muscle, brain, and gastrointestinal tissues of humans and is present in all vertebrates. Carnosine is a non-enzymatic free-radical scavenger and a natural antioxidant and has anti-inflammatory and neuroprotective properties. Carnosine reduces lipid peroxidation of fatty acid in cell membranes during oxidative stress, and also inhibits oxidative modification of protein exposed to hydroxyl radicals. One of its mechanisms to protect organisms from oxidative stress is the chelation of transition metals ; furthermore, it may improve antioxidant activity of different antioxidative enzymes. Carnosine is widely used among athletes in the form of supplements, but rarely in the population of cardiovascular or diabetic patients. Its component, the amino acid beta-alanine, is particularly interesting as a dietary supplement for athletes because it increases muscle carnosine, and improves effectiveness of exercise and stimulation and contraction in muscles. Studies in diabetic mice suggest that increased IL-6 and TNF-α were significantly suppressed by intake of histidine or carnosine. Since excessive generation of IL-6 and TNF-α compromise insulin sensitivity, suppression of IL-6 and TNF-α by carnosine and histidine can have beneficial effects on reducing or preventing diabetes-related complications, as well as preventing altered endothelial function by inflammation. Furthermore, carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells. Carnosine has excellent potential to be used as a natural antioxidant in processed foods, since it has been suggested to be absorbed intact through the intestine into the blood. Thus, it is feasible to explore potential health beneficial effects of consumption of carnosine in metabolic diseases.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Kliničke medicinske znanosti

Napomena
Hereby, we present part of our recently published manuscript: Jukić et al. Antioxidants (Basel). 2021 Jun 28;10(7):1037.

Acknowledgement: This research was supported by the European Structural and Investment Funds grant for the Croatian National Scientific Center of Excellence for Personalized Health Care, University of Josip Juraj Strossmayer Osijek (grant #KK.01.1.1.01.0010).

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