Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 10, Pages 2831-2838Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b06896
Keywords
collagen peptide; collagen; Japanese food; gelatin; meat; human trial
Funding
- Integration Research for Agriculture and Interdisciplinary Fields, Ministry of Agriculture, Fisheries and Forests, Japan [14532022]
- Ministry of Education Culture, Sports, Science, and Technology in Japan [16K07735]
- Grants-in-Aid for Scientific Research [16K07735] Funding Source: KAKEN
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Objectives of the present study were to evaluate amounts of collagen in Japanese daily dishes and contents of food-derived collagen peptides in human blood. The meat in one serving of most Japanese daily dishes contains 0.2-2.5 g of collagen, except for beef tendon, eel with skin, and skinned shark tail (7.6-13.3 g). After ingestion of cooked shark meat, nine collagen di- and tripeptides were detected in plasma and the area under the curve of most peptides, except for Hyp-Gly and ProHyp-Gly, was similar to 30% of that after ingestion of collagen hydrolysate containing an equivalent amount of collagen. Likewise, only similar to 30% of the total collagen in the meat was liberated into solution by pepsin and pancreatin digestion. Thus, ingestion of collagen-rich meat increases the collagen peptides in blood, which depends on not only the collagen content in the meat but also the susceptibility of the collagen/gelatin to digestive endoproteinases.
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