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Carnosine is known as a natural dipeptide, which inhibits the proliferation of tumor cells throughout its action on mitochondrial respiration and cell glycolysis. However, not much is known about its effects on the metabolism of healthy cells. We explored the effects of Karnozin EXTRA® capsule with different concentrations of L-carnosine, on the cell viability and the expressions of intermediate filament vimentin (VIM) and superoxide dismutase (SOD2) in normal fibroblasts BHK-21/C13. Furthermore, we investigated its action on the energy production of these cells. Cell viability was quantified by the MTT assay. The Clark oxygen electrode (Oxygraph, Hansatech Instruments, England) was used to measure the "intact cell respiration rate", state 3 of ADP-stimulated oxidation, maximum oxidation capacity and the activities of complexes I, II and IV. Results showed that Karnozin EXTRA® capsule in concentrations of 2 and 5 mM of L-carnosine did not induce toxic effects and morphological changes in treated cells. Our data revealed a dose-dependent immunofluorescent signal amplification of VIM and SOD2 in the BHK-21/C13 cell line. This supplement substantially increased the recorded mitochondrial respiration rates in the examined cell line. Due to the stimulation of mitochondrial energy production in normal fibroblasts, our results suggested that Karnozin EXTRA® is a potentially protective dietary supplement in the prevention of diseases with altered mitochondrial function. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the radioprotective effect of carnosine (beta- alanyl-1-histidine) on the wound healing in rats. Therefore, 48 male rats were submitted to a surgical procedure to perform a rectangular wound in the anterior-dorsal region. The animals were divided into 4 experimental groups randomly chosen: control; irradiated; carnosine irradiated and carnosine group. The irradiated and carnosine irradiated group were exposed to a dose (6Gy) of gamma irradiation, in the whole body, 72 hours after surgery. The carnosine and carnosine irradiated groups, in addition to the surgical procedure and the irradiation, received two doses of carnosine aqueous solution, the first one being injected 48 hours after surgery, and the second one 1 hour and 30 minutes before irradiation. The tissue repair of the 4 groups was evaluated at 4, 7, 14, and 21 days after inflicting the wound, by morphological, histochemical and histophysical methods. At all examined periods, it could be observed that the animals from the carnosine irradiated group presented a better developed granulation tissue than the irradiated group and closely similar to that of the control group. Thus, under the experimental conditions used, it was possible to conclude that carnosine is an effective radioprotective substance.O objetivo deste estudo foi avaliar o efeito radioprotetor da carnosina (beta-alanil-1-histidina) no processo de cicatrização em ratos. Para isto, 48 ratos machos foram submetidos a um procedimento cirúrgico para realização de uma ferida retangular na região dorsal anterior. Os animais foram divididos aleatoriamente em 4 grupos experimentais: controle, irradiado, carnosina irradiado e carnosina. Os grupos carnosina e carnosina irradiado foram exposto a uma dose de corpo todo de 6 Gy de radiação gama, 72 horas após a cirurgia para confecção da ferida. O grupo carnosina e carnosina irradiado, adicionalmente, ao procedimento cirúrgico e a irradiação, receberam duas doses de solução aquosa de carnosina, a primeira sendo injetada 48 horas após a cirurgia, e a segunda 1 hora e 30 minutos antes da irradiação. A reparação tecidual nos 4 grupos foi avaliada 4, 7, 14 e 21 dias após a realização da ferida, por métodos morfológicos, histoquímicos e histofísicos. Em todos os períodos examinados, pode ser observado que os animais do grupo carnosina irradiado apresentaram um melhor desenvolvimento do tecido de granulação do que o grupo irradiado e muito similar ao do grupo controle. Logo, de acordo com as condições experimentais usadas, foi possível concluir que a carnosina é uma substância radioprotetora efetiva.

The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2°C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. Los efectos de los antioxidantes (romero, carnosina y taurina, junto con acido ascorbico) y la influencia de diferentes condiciones de iluminacion (iluminacion estandar de supermercado, baja en UV color balanceado, y oscuridad) fueron estudiados en hamburguesas de res envasadas en atmosfera modificada y mantenidas a 2°C durante 20 dias. La estabilidad a la oxidacion (TBARS), el color instrumental, la formacion de metamioglobina, el crecimiento de la flora psicrotrofa y los atributos sensoriales (olor desagradable y decoloracion) fueron estudiados a intervalos de cuatro dias. El romero, y en menor grado la carnosina, ambos con acido ascorbico, fueron muy efectivos en la inhibicion tanto de la formacion de metamioglobina como de la oxidacion de lipidos, permitiendo la estabilizacion del color rojo de la carne y retrasando el desarrollo de olores desagradables. Estos efectos fueron mas evidentes en las hamburguesas que fueron mantenidas bajo condiciones de iluminacion, ya sea con la iluminacion estandar de supermercado o con la baja en UV color balanceado. El tratamiento con romero y acido ascorbico en ausencia de radiacion UV dio lugar a los valores mas bajos de oxidacion. Contrariamente, la combinacion de taurina con acido ascorbico ejercio un significativo efecto prooxidante. [ABSTRACT FROM AUTHOR]