Antioxidants discovered in beef, chicken and pork

Imidazole dipeptides (IDPs) are substances produced in the bodies of various animals and humans, found abundantly in meat and fish. They have been reported to be effective in relieving fatigue and preventing dementia; however, the physiological mechanism by which they do so had not been determined previously.

A research team from the Osaka Metropolitan University Graduate School of Science, led by Prof Hideshi Ihara, discovered 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs), which contain one more oxygen atom than normal IDPs, and found that they are the most common variety of IDP derivatives in the body. The researchers also found that they have high antioxidant activity.

The researchers developed a method for selective and highly sensitive detection of five types of 2-oxo-IDPs using mass spectrometry, which enables quantitative detection of trace 2-oxo-IDPs in living organisms. Using this method, they detected that beef, pork, chicken and other meats contain antioxidants, not only IDPs but a variety of different 2-oxo-IDPs. Their findings were published in Antioxidants journal.

Ihara said this method enables advanced analysis of 2-oxo-IDPs, which can be applied to basic biology, medicine, agriculture and pharmacy to improve health and prevent diseases.

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