Affiliation:
1. Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Ste Anne de Bellevue Québec Canada
2. Saint‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada Saint‐Hyacinthe Québec Canada
3. Sherbrooke Research and Development Centre Agriculture and Agri‐Food Canada Sherbrooke Québec Canada
Abstract
AbstractThe beneficial role of carnosine during in vitro digestion of meat was previously demonstrated, and it was hypothesized that such benefits could also be obtained in a meal system. The current study, therefore, assessed carnosine effects on markers of lipid and protein oxidation and of advanced glycation end products (AGEs) during gastric and duodenal in vitro digestion of a burger meal model. The model included intrinsic (low) and enhanced (medium and high) carnosine levels in a mix of pork mince and bread, with or without ascorbic acid (AA) and/or fructose as anti‐ and prooxidants, respectively. In the presence of either AA or fructose, a carnosine prooxidative potential during digestion was observed at the medium carnosine level depending on markers and digestive phases. However, free carnosine found at the high carnosine level exerted a protective effect reducing the formation of 4‐hydroxynonenal in the gastric phase and glyoxal in both the gastric and duodenal phases. Dual effects of carnosine are likely concentration related, whereby at the medium level, free radical production increases through carnosine's ferric‐reducing capacity, but there is insufficient quantity to reduce the resulting oxidation, while at the higher carnosine level some decreases in oxidation are observed. In order to obtain carnosine benefits during meal digestion, these findings demonstrate that consideration must be given to the amount and nature of other anti‐ and prooxidants present and any potential interactions.Practical ApplicationCarnosine, a natural compound in meat, is a multifunctional and beneficial molecule for health. However, both pro‐ and antioxidative effects of carnosine were observed during digestion of a model burger meal when ascorbic acid was included at a supplemental level. Therefore, to obtain benefits of dietary carnosine during digestion of a meal, consideration needs to be given to the amount and nature of all anti‐ and prooxidants present and any potential interactions.