Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs

Because of its physiological effects, camosine (beta-alanyl-L-histidine) can be considered as a bioactive food component. The objective of this study was to assess the quantitative significance of intact camosine absorption after ingestion of different beef meats, using the minipig as animal model. In a preliminary experiment, we evaluated the level of dietary camosine 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 camosine concentration (20.7 and 7.2 mu mol/g for TL and S, respectively), intestinal camosine concentration was greater for TL than S. For both meats, camosine 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 camosine 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 mu mol carnosine/g). Postprandial camosine plasma concentration and portal net release were not affected after an S meal, but they increased, proportionally to meat camosine content, with NB and TL. For these meats, camosine net release throughout the whole postprandial period accounted for 22% of the ingested camosine. These results indicated that meat camosine can be absorbed across the intestinal wall and that camosine bioavailability depends on carnosine content of cooked meat.