Abstract
From ninety to ninety-five percent of anserine and carnosine in rat gastrocnemius were able to extract under a very mild condition (0°C, 0.9% NaCl). The remnant was extractable by the treatment of 80% ethanol at 60°C. When the excess dipeptide was incubated with a supernatant solution of 12, 000 X G of 10% muscle homogenate, 20% of additional dipeptide was found in a protein fraction which was separated by Sephadex-G25 column. When the dipeptides were displaced by a physiological concentration of the tritiated dipeptides in the above experiments, 8.3 X 10-3 μmole/dl of anserine and 8.4 X 10-3 μmole/dl of carnosine in serum and 0.49 X 10-3 prnole/g of anserine and 0.43 X 10-3 μmole/g of carnosine in liver were found in a certain protein fraction. Moreover, the dipeptides originated from an article of animal food (meat) were very stable against the agitation for 1 hr at 100°C under a model condition such as cooking procedure (recovery rate; 100%).
