Kolobarić Nikolina, Perić Leon, Mihaljević Zrinka, Šušnjara Petar, Boris Alina, Drenjančević Ines, Jukić Ivana, Stupin Ana
Department of Physiology and Immunology, Faculty of Medicine Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia.
Scientific Centre of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia.
Antioxidants (Basel). 2025 Aug 30;14(9):1069. doi: 10.3390/antiox14091069.
Dipeptide carnosine has gained attention for its antioxidant and anti-inflammatory effects demonstrated in preclinical studies, but evidence from human trials remains limited. This study investigated whether dietary carnosine delivered through enriched chicken meat can modulate redox status in competitive athletes. This randomized controlled trial involved 35 male competitive athletes who were assigned to either a control group (N = 16; CTRL) consuming regular chicken meat (410 mg/day) or a carnosine group (N = 19; CAR) receiving carnosine-enriched chicken meat (590 mg/day) for 21 days. Blood sample collection, cells isolation and anthropometric measurements were performed before and after the intervention to assess antioxidant enzyme activity, intracellular reactive oxygen species production, 8-iso Prostaglandin F2α (8-iso PGF 2α) concentration, and cell adhesion molecules serum concentrations. Results were expressed as mean ± standard deviation (SD). Group comparisons were conducted using parametric and non-parametric tests, ANCOVA was applied to assess post-intervention differences adjusted for baseline values, while a two-way ANOVA was performed to determine the significance of interactions between time and treatment for each parameter, significance set at < 0.05. CAR group showed a significant reduction in serum 8-iso PGF 2α and increased SOD activity compared to baseline and the CTRL group. Intracellular hydrogen peroxide and peroxynitrite production increased, while superoxide anion production decreased in the CAR group. Carnosine-enriched chicken meat consumption significantly reduced lipid peroxidation, increased serum enzyme activity, and decreased superoxide anion production in competitive athletes. While further research is needed to elucidate the mechanisms and key factors behind it, the observed changes indicate that carnosine-enriched chicken meat consumption affects SOD activity consequently producing an antioxidative effect.
二肽肌肽因其在临床前研究中显示出的抗氧化和抗炎作用而受到关注，但人体试验的证据仍然有限。本研究调查了通过富含肌肽的鸡肉摄入的膳食肌肽是否能调节竞技运动员的氧化还原状态。这项随机对照试验涉及35名男性竞技运动员，他们被分为对照组（N = 16；CTRL），食用常规鸡肉（410毫克/天），或肌肽组（N = 19；CAR），食用富含肌肽的鸡肉（590毫克/天），为期21天。在干预前后进行血样采集、细胞分离和人体测量，以评估抗氧化酶活性、细胞内活性氧生成、8-异前列腺素F2α（8-iso PGF 2α）浓度和细胞粘附分子血清浓度。结果以平均值±标准差（SD）表示。使用参数和非参数检验进行组间比较，应用协方差分析评估调整基线值后的干预后差异，同时进行双向方差分析以确定每个参数在时间和治疗之间相互作用的显著性，显著性设定为<0.05。与基线和CTRL组相比，CAR组血清8-iso PGF 2α显著降低，SOD活性增加。CAR组细胞内过氧化氢和过氧亚硝酸盐生成增加，而超氧阴离子生成减少。食用富含肌肽的鸡肉显著降低了竞技运动员的脂质过氧化，增加了血清酶活性，并减少了超氧阴离子生成。虽然需要进一步研究以阐明其背后的机制和关键因素，但观察到的变化表明，食用富含肌肽的鸡肉会影响SOD活性，从而产生抗氧化作用。
