Quantitative analysis of carnosine and anserine in foods by performing high performance liquid chromatography

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  • Mori Miwako
    Laboratory of Bio-Analytical Chemistry, Research Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Musashino University Laboratory of Racing Chemistry
  • Mizuno Dai
    Department of Forensic Medicine, Faculty of Medicine, Yamagata University
  • Konoha-Mizuno Keiko
    Laboratory of Bio-Analytical Chemistry, Research Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Musashino University
  • Sadakane Yutaka
    Faculty of Pharmaceutical Sciences, Suzuka University of Medical Science
  • Kawahara Masahiro
    Laboratory of Bio-Analytical Chemistry, Research Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Musashino University

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Carnosine (β-alanyl histidine) is a small dipeptide highly present in the skeletal muscles and in the nervous system. Carnosine and its analogue anserine (1-methylated carnosine) perform various beneficial characteristics such as the maintenance of the pH balance and exert anti-glycation, anti-oxidant, anti-crosslinking effects. Increasing evidence suggests the implication of carnosine in the prevention of neurodegenerative diseases. We have revealed that carnosine attenuated zinc-induced neurodegeneration and become a possible treatment for vascular dementia. Thus, we have developed a system for the quantitative analysis of carnosine and its analogues using high performance liquid chromatography, and analyzed the content of carnosine and anserine in various foods such as meats and fishes. Our results suggest that concentrations of carnosine and anserine were different among spices and varied according to regions. Our results may aid for the development of carnosine supplementation from foods.

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