a Department of Food Science, Faculty of Science , University of Copenhagen , Frederiksberg C , Denmark.
b Department of Food Science , Aarhus University , Tjele , Denmark.
Crit Rev Food Sci Nutr. 2019;59(13):2011-2027. doi: 10.1080/10408398.2018.1436038. Epub 2018 Mar 1.
A large amount of food-grade animal by-products is annually produced during industrial processing and they are normally utilized as animal feed or other low-value purposes. These by-products are good sources of valuable proteins, including collagen or gelatin. The revalorization of collagen may lead to development of a high benefit-to-cost ratio. In this review, the major approaches for generation of collagen peptides with a wide variety of bioactivities were summarized, including antihypertensive, antioxidant and antidiabetic activities, and beneficial effects on bone, joint and skin health. The biological potentials of collagen peptides and their bioavailability were reviewed. Moreover, the unique advantages of collagen peptides over other therapeutic peptides were highlighted. In addition, the current challenges for development of collagen peptides as functional food ingredients were also discussed. This article discusses the opportunity to utilize collagen peptides as high value-added bio-functional ingredients in the food industry.
大量的食品级动物副产品在工业加工过程中每年都会产生，通常用作动物饲料或其他低价值用途。这些副产品是有价值蛋白质（包括胶原蛋白或明胶）的良好来源。胶原蛋白的再利用可能会带来高收益成本比。在这篇综述中，总结了产生具有多种生物活性的胶原蛋白肽的主要方法，包括降血压、抗氧化和抗糖尿病活性，以及对骨骼、关节和皮肤健康的有益作用。综述了胶原蛋白肽的生物学潜力及其生物利用度。此外，还强调了胶原蛋白肽相对于其他治疗性肽的独特优势。此外，还讨论了将胶原蛋白肽开发为功能性食品成分所面临的当前挑战。本文讨论了将胶原蛋白肽用作食品工业中高附加值生物功能成分的机会。
