Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs
Laboratory studyOther animals
- Design
- Laboratory study
- Subjects
- 4 pigs for intestinal digesta; 4 catheterised minipigs for portal measurements
- Dose used in the study
- Meat meals of 0.94 or 1.4 g protein/kg body weight (grilled top loin 20.7, neck and brisket 12.2, stewed shoulder 7.2 micromol carnosine/g)
- What was measured
- Carnosine in intestinal digesta after a meat meal, and postprandial plasma carnosine and portal net release after meals of beef cuts differing in carnosine content.
What the authors reported
Intestinal carnosine matched the carnosine content of the meat, flow to mid-jejunum was complete within about 3 hours and about half the ingested carnosine disappeared from the lumen before the mid-jejunum. Portal carnosine release did not change after stewed shoulder but rose in proportion to meat carnosine with neck-brisket and top loin, accounting for 22 percent of ingested carnosine. Meat carnosine is absorbed intact and bioavailability depends on the carnosine content of the cooked meat.
Limits of this study
Four animals per experiment. Non-primate mammals lack serum carnosinase, so intact portal carnosine in pigs does not predict plasma levels in people. Abstract only.
Source
PubMed 17311945 · doi:10.1093/jn/137.3.589
Entry checked against PubMed abstract (E-utilities) on 2026-10-19. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.