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Identification of Food-Derived Collagen Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates

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Department of Food Sciences and Nutritional Health, Kyoto Prefectural University, 1-5 Shimogamo Kyoto 606-8522, Japan, and Research and Development Center, Nippon Meat Packers, 3-3 Midorigahara, Tsukuba, Ibaraki 300-2646, Japan
Cite this: J. Agric. Food Chem. 2005, 53, 16, 6531–6536
Publication Date (Web):July 6, 2005
https://doi.org/10.1021/jf050206p
Copyright © 2005 American Chemical Society
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    Abstract

    In the present study, we identified several food-derived collagen peptides in human blood after oral ingestion of some gelatin hydrolysates. Healthy human volunteers ingested the gelatin hydrolysates (9.4−23 g) from porcine skin, chicken feet, and cartilage after 12 h of fasting. Negligible amounts of the peptide form of hydroxyproline (Hyp) were observed in human blood before the ingestion. After the oral ingestion, the peptide form of Hyp significantly increased and reached a maximum level (20−60 nmol/mL of plasma) after 1−2 h and then decreased to half of the maximum level at 4 h after the ingestion. Major constituents of food-derived collagen peptides in human serum and plasma were identified as Pro-Hyp. In addition, small but significant amounts of Ala-Hyp, Ala-Hyp-Gly, Pro-Hyp-Gly, Leu-Hyp, Ile-Hyp, and Phe-Hyp were contained.

    Keywords: Collagen; gelatin hydrolysates; Pro-Hyp; fibroblast; peptide; food; gelatin; skin; osteoporosis

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    †

     Kyoto Prefectural University.

    ‡

     Nippon Meat Packers.

    *

     To whom correspondence should be addressed. Telephone:  +81-75-703-5405. Fax:  +81-75-723-3503. E-mail:  [email protected].

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