Comparison of gelatin and low-molecular weight gelatin hydrolysate ingestion on hydroxyproline (Hyp), Pro-Hyp and Hyp-Gly concentrations in human blood
Comparison of gelatin and low-molecular weight gelatin hydrolysate ingestion on hydroxyproline (Hyp), Pro-Hyp and Hyp-Gly concentrations in human blood
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DOI：
10.1016/j.foodchem.2021.130869
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发表时间：
2021-08-27
期刊：
影响因子：
8.8
通讯作者：
Shigemura, Yasutaka
中科院分区：
文献类型：
--
作者：
Iwasaki, Yu;Nakatogawa, Mizuho;Shigemura, Yasutaka
本研究表明，明胶摄入显著增加了9名受试者血浆中脯氨酸-羟脯氨酸（Pro-Hyp）水平，摄入后2小时最高浓度为15.5 +/- 3.0 nmol/mL。羟脯氨酸（hy -gly）浓度显著升高，在摄入明胶1 h后达到最高水平2.3 +/- 0.5 nmol/mL。低分子量明胶水解物（lw - gh）显著提高了这两种肽的浓度，而摄入明胶水解物并没有显著提高hy - gly相对于明胶的最大浓度和血浆浓度-时间曲线下面积。明胶摄入后游离Hyp的吸收率（94.4 +/- 16.4 nmol/mL）显著低于生长激素（150.9 +/- 15.3 nmol/mL）和低分子量生长激素（169.1 +/- 32.5 nmol/mL）。目前的研究是第一个报告表明，含hyph肽在人血浆中被提高到mu - M水平后，明胶摄入。这些结果表明，明胶作为一种功能性食品与生长激素一样有效。
This study showed that gelatin ingestion significantly increased prolyl-hydroxyproline (Pro-Hyp) levels in plasma of 9 subjects, with maximum concentrations of 15.5 +/- 3.0 nmol/mL 2 h post-ingestion. Hydroxyprolyl-glycine (Hyp-Gly) concentrations were significantly increased and reached a maximal level of 2.3 +/- 0.5 nmol/mL 1 h post-ingestion of gelatin. A low molecular weight gelatin hydrolysate (LMW-GH) significantly enhanced concentrations of both peptides, while gelatin hydrolysate ingestion did not significantly enhance the maximum concentration and area under the plasma concentration-time curve (AUC) of Hyp-Gly relative to gelatin. The absorption of free Hyp following gelatin ingestion (94.4 +/- 16.4 nmol/mL) was significantly lower relative to GH (150.9 +/- 15.3 nmol/mL) and LMW-GH (169.1 +/- 32.5 nmol/mL). The present study is the first report demonstrating that Hyp-containing peptides are elevated to mu M levels in human plasma after gelatin ingestion. These results suggested that gelatin is useful as a functional food as effectively as GH.