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Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions

Carnosine Concentration of Ingested Meat Affects Carnosine Net Release into the Portal Vein of Minipigs¹

² UMR1019 Unité de Nutrition Humaine, and ³ Unité de Recherches sur les Herbivores, and ⁴ Qualité des Produits Animaux, Institut National de la Recherche Agronomique, Centre de Clermont-Ferrand-Theix, 63122 Saint Genès Champanelle, France and ⁵ ADIV, 63039 Clermont-Ferrand, France

^* To whom correspondence should be addressed. E-mail: remond{at}clermont.inra.fr.

Because of its physiological effects, carnosine (ß-alanyl-L-histidine) can be considered as a bioactive food component. The objective of this study was to assess the quantitative significance of intact carnosine absorption after ingestion of different beef meats, using the minipig as animal model. In a preliminary experiment, we evaluated the level of dietary carnosine in intestinal digesta of pigs (n = 4) after a meat meal (0.94 g protein/kg body weight) of grilled top loin (TL) or stewed shoulder (S). In accordance with meat carnosine concentration (20.7 and 7.2 µmol/g for TL and S, respectively), intestinal carnosine concentration was greater for TL than S. For both meats, carnosine flow to mid-jejunum was almost completed in the first 3 h following intake, and about one-half of the ingested carnosine disappeared from the intestinal lumen before the mid-jejunum. In catheterized minipigs (n = 4), we assessed the portal net release of dietary carnosine after a meat meal (1.4 g protein/kg body weight) of TL, S, and a blend of grilled neck and brisket (NB; 12.2 µmol carnosine/g). Postprandial carnosine plasma concentration and portal net release were not affected after an S meal, but they increased, proportionally to meat carnosine content, with NB and TL. For these meats, carnosine net release throughout the whole postprandial period accounted for 22% of the ingested carnosine. These results indicated that meat carnosine can be absorbed across the intestinal wall and that carnosine bioavailability depends on carnosine content of cooked meat.