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

被引：28

作者：

Asai, Tomoko ^{[1
,2
]}

Takahashi, Akira ^{[3
]}

Ito, Kumie ^{[4
]}

Uetake, Tatsuo ^{[5
]}

Matsumura, Yasuki ^{[6
]}

Ikeda, Kaori ^{[7
]}

Inagaki, Nobuya ^{[7
]}

Nakata, Masahiro ^{[8
]}

Imanishi, Yoshiharu ^{[8
]}

Sato, Kenji ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Appl Biosci, Kyoto 6068502, Japan

[2] Nara Womens Univ, Fac Human Life & Environm, Dept Food Sci & Nutr, Nara 6308506, Japan

[3] Chuka Takahashi Inc, Chuo Ku, Tokyo 1030015, Japan

[4] Nihonbashi Sakura Clin, Chuo Ku, Tokyo 1030025, Japan

[5] CXwellness Inc, Chuo Ku, Tokyo 1030023, Japan

[6] Kyoto Univ, Grad Sch Agr, Div Agron & Hort Sci, Uji, Kyoto 6110011, Japan

[7] Kyoto Univ, Grad Sch Med, Dept Diabet Endocrinol & Nutr, Kyoto 6068507, Japan

[8] Kyoto Culinary Art Coll, Kyoto 6168083, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2019年 / 67卷 / 10期

关键词：

collagen peptide; collagen; Japanese food; gelatin; meat; human trial; ORAL INGESTION; HYDROXYPROLINE; IDENTIFICATION; MUSCLE;

D O I：

10.1021/acs.jafc.8b06896

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：2831 / 2838

页数：8

共 32 条

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