Division of Applied Biosciences , Graduate School of Agriculture, Kyoto University , Kyoto 606 8502 , Japan.
Department of Food Science and Nutrition, Faculty of Human Life and Environment , Nara Women's University , Nara 630 8506 , Japan.
J Agric Food Chem. 2019 Mar 13;67(10):2831-2838. doi: 10.1021/acs.jafc.8b06896. Epub 2019 Mar 5.
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 Pro-Hyp-Gly, was ∼30% of that after ingestion of collagen hydrolysate containing an equivalent amount of collagen. Likewise, only ∼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.
本研究的目的是评估日本日常菜肴中的胶原蛋白含量和人体血液中食物来源的胶原蛋白肽含量。除了牛筋、带皮鳗鱼和去皮鲨鱼尾（7.6-13.3 克）外，大多数日本日常菜肴中的一份肉类含有 0.2-2.5 克胶原蛋白。摄入熟鲨鱼肉后，在血浆中检测到 9 种胶原蛋白二肽和三肽，除 Hyp-Gly 和 Pro-Hyp-Gly 外，大多数肽的曲线下面积约为摄入含有等量胶原蛋白的胶原蛋白水解物后的 30%。同样，胃蛋白酶和胰蛋白酶消化仅将肉中约 30%的总胶原释放到溶液中。因此，摄入富含胶原蛋白的肉类会增加血液中的胶原蛋白肽，这不仅取决于肉中的胶原蛋白含量，还取决于胶原蛋白/明胶对消化内肽酶的敏感性。
