Absorption of food-derived balenine and its constituent amino acids in human plasma after ingestion of opah muscle and muscle extract in water

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-23 DOI:10.1016/j.jff.2024.106521

Yasutaka Shigemura , Yu Iwasaki , Megumi Hosokawa , Yurika Arai , Takuya Seko , Ryo Sawada , Yasunosuke Kawabata , Kenji Ishihara

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Abstract

Opah muscle is one of the abundant biological sources of balenine (Bal), which together with carnosine (Car) and anserine (Ans), is among the most widely studied of vertebrate imidazole dipeptides. The characteristics of imidazole dipeptides have been extensively investigated. We examined changes in the concentration of Bal and its constituent amino acids in human plasma following the ingestion of opah muscle extract and opah flesh. Bal plasma concentrations increased after ingestion, with maximum plasma concentrations (C_max) of 89.87, 152.13, and 81.82 nmol/mL observed after ingestion of 5 and 10 g of opah muscle extract and 80 g of opah flesh, respectively. The constituent amino acids of Bal, 3-methyl-histidine (3-Me-His) and β-alanine (β-Ala), increased in plasma after ingestion. The C_max of Bal was the highest of any food-derived peptide in human plasma reported to date. The findings showed that ingestion of opah muscle and muscle extract may be beneficial for human health.

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摄入鸦片鱼肌肉和水中肌肉提取物后，人体血浆中食物来源的巴利宁及其组成氨基酸的吸收情况

欧巴肌是巴列宁（Bal）的丰富生物来源之一，巴列宁与肌肽（Car）和anserine（Ans）一起，是脊椎动物咪唑二肽中研究最广泛的一种。人们对咪唑二肽的特性进行了广泛的研究。我们研究了摄入鳗鲡肌肉提取物和鳗鲡肉后人体血浆中 Bal 及其组成氨基酸浓度的变化。摄入 5 克和 10 克鳗鲡肌肉提取物和 80 克鳗鲡肉后，Bal 的血浆浓度增加，最大血浆浓度（Cmax）分别为 89.87、152.13 和 81.82 nmol/mL。摄入后，血浆中 Bal 的组成氨基酸 3-甲基组氨酸（3-Me-His）和 β-丙氨酸（β-Ala）含量增加。在迄今报道的人体血浆中的食物来源肽中，Bal 的 Cmax 是最高的。研究结果表明，摄入欧巴鱼肌肉和肌肉提取物可能对人体健康有益。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.