Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 1019-1024Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.066
Keywords
Collagen; Collagen hydrolysate; Peptide; Hyp-Gly; Pro-Hyp; Hyp; Skin; Plasma; Fibroblasts
Funding
- Japan Society for the Promotion of Science [20500712, 20700613]
- Grants-in-Aid for Scientific Research [20700613, 20500712, 23700944] Funding Source: KAKEN
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Peptides in the blood of subjects before and after collagen hydrolysate ingestion were fractionated by ion exchange and size-exclusion chromatographies and then derivatised with phenyl isothiocyanate. The derivatives were characterised by reserved phase (RP)-HPLC. Prolyl-hydroxyproline (Pro-Hyp), which has been identified in the previous studies, was detected as a major food-derived collagen peptide in the blood of all subjects (n = 5). Another major peptide was identified as hydroxyprolyl-glycine (Hyp-Gly) in the blood of four subjects, which has not been detected in previous studies. The ratio of Hyp-Gly to Pro-Hyp depended on subjects and ranged from 0.00 to 5.04. Hyp-Gly was less susceptible to human serum peptidase than Pro-Hyp. Hyp-Gly enhanced the growth of mouse primary fibroblasts on collagen gels in a higher extent than Pro-Hyp. These findings suggest that Hyp-Gly plays a significant role in exerting the biological effects by ingestion of collagen hydrolysate. (C) 2011 Elsevier Ltd. All rights reserved.
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