(The FASEB Journal. 2007;21:769.20)
© 2007 FASEB

769.20

The Carnosine Content of V Lateralis in Vegetarians and Omnivores

Roger C. Harris¹, Glenys Jones¹, Chester A. Hill¹, Iain P. Kendrick¹, Les Boobis¹, Changkeun Kim², Hyojeong Kim², Viet H. Dang³, Johann Edge⁴ and John A. Wise⁵

¹ University of Chichester, College Lane, Chichester, United Kingdom,
² Korea National Sport University, Human Exercise Physiology, Seoul, Korea, Republic of,
³ National University of Physical Education & Sports Science II, Linh Trung Ward, Ho Chi Minh City, Vietnam,
⁴ Massey University, Institute of Food, Nutrition & Human Health, Palmerston North, New Zealand,
⁵ Natural Alternatives International Inc., 1185 Linda Vista Dr, San Marcos, CA, 92078

ABSTRACT

Carnosine (Carn) occurs in high concentrations in muscle where it contributes to H+ buffering. Carn (ß-AlaHis dipeptide) can be increased 60% or more by supplementation with ß-alanine (ß-Ala), which is rate limiting for Carn synthesis in muscle. ß-Ala is obtained from meat ingestion or from synthesis in the liver.

PURPOSE To compare the muscle Carn content of V Lateralis in vegetarians and omnivores.

METHOD A muscle biopsy of the V Lateralis was obtained from 6 lacto-ovo- or ovo-vegetarians and 2 pescetarians resident in the UK and analysed for Carn. Values were compared with those from 4 groups of students (UK, Australian, Korean and Vietnamese) all of whom ate a mixed diet but with considerable variation in the meat content (Australian > Korean, Vietnamese and UK).

RESULTS Carn contents of VL:

Lacto-ovo-vegetarian / ovo-vegetarian (n = 6; 28.7 ± 10.0 yrs; F; 5 active / 1 sedentary) 12.9 ± 2.8 mmol.kg-1 dm

Pescetarian (n = 2; 19.5 ± 2.1 yrs; 1 F / 1 M; active) 19.5 ± 2.1 mmol.kg-1 dm

Australian students (n = 5; 19.4 ± 2.6 yrs; F; active) 33.6 ± 13.2 mmol.kg-1 dm

Korean cyclists (n = 12; 19.9 ± 1.2 yrs; M; endurance trained) 22.3 ± 4.6 mmol.kg-1 dm

Vietnamese PE students (n = 12; 22.0 ± 2.4 yrs; M; active) 26.5 ± 4.1 mmol.kg-1 dm

UK sports science students (n = 39; 26.5 ± 5.4 yrs; M; active) 23.3 ± 5.4 mmol.kg-1 dm

CONCLUSION Muscle Carn content is reduced in vegetarians. Highest Carn contents are observed in those eating a high meat diet.