Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat
Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat
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DOI：
10.1021/acs.jafc.8b06896
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发表时间：
2019-03-13
影响因子：
6.1
通讯作者：
Sato, Kenji
中科院分区：
文献类型：
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作者：
Asai, Tomoko;Takahashi, Akira;Sato, Kenji
本研究的目的是评估日本日常菜肴中胶原蛋白的含量以及人体血液中食物来源的胶原蛋白肽的含量。除了牛腱、带皮鳗鱼和剥了皮的鲨鱼尾（7.6-13.3克）外，大多数日本日常菜肴中的肉含有0.2-2.5克胶原蛋白。食用熟鲨鱼肉后，血浆中检测到9种胶原二肽和三肽，除hypp - gly和prohypp - gly外，大多数肽的曲线下面积与食用含有等量胶原的胶原水解物后的曲线下面积相似30%。同样，只有大约30%的肉中胶原蛋白被胃蛋白酶和胰酶消化释放到溶液中。因此，摄入富含胶原蛋白的肉类会增加血液中的胶原肽，这不仅取决于肉类中胶原蛋白的含量，还取决于胶原/明胶对消化内源性蛋白酶的敏感性。
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.