State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
Food Res Int. 2023 Dec;174(Pt 1):113561. doi: 10.1016/j.foodres.2023.113561. Epub 2023 Oct 5.
Collagen peptides play an important role in the increasing use of collagen peptides as dietary supplements in food and beverages and as bioactive ingredients in cosmetics, healthcare, and pharmaceuticals. Collagenase enzymatically cleaves gelatin to produce collagen polypeptides. However, the enzymatic activity of collagenase is very low (25900 U) and does not allow for adequate enzymatic digestion. Therefore, proteases are used to assist in enzymatic digestion. Porcine gelatin, bovine gelatin, and fish protein gum were enzymatically digested, and the content of collagen peptides in the enzymatically digested lyophilized powder was identified by high-performance liquid chromatography and mass spectrometry, and then the content of the desired collagen peptides was increased by isolation and purification, and the result of the determination was that the content of collagen peptides was the highest after enzymatic digestion and isolation and purification with the use of porcine gelatin as the raw material, and the content of the collagen peptides was about 45.47%. β-nicotinamide mononucleotide (NMN) was mixed with the prepared samples to determine its antioxidant properties and ability to promote the growth of human dermal fibroblasts. The results showed that the antioxidant capacity was enhanced with the increase of collagen polypeptide content, and NMN could promote the scavenging of DPPH• and •OH free radicals by collagen polypeptides. The ability to promote the growth of human dermal fibroblasts was enhanced with the increase of collagen polypeptide content. This paper aimed to prepare a high content of collagen polypeptides from three raw materials, porcine gelatin, bovine gelatin, and fish protein gum, and further to determine the biological activities.
胶原蛋白肽在食品和饮料中作为膳食补充剂以及在化妆品、保健和制药中作为生物活性成分的应用日益增加，在此过程中发挥着重要作用。胶原酶通过酶解明胶来产生胶原蛋白多肽。然而，胶原酶的酶活性非常低（25900 U），无法进行充分的酶解。因此，需要使用蛋白酶来辅助酶解。对猪明胶、牛明胶和鱼蛋白胶进行酶解，通过高效液相色谱和质谱鉴定酶解冻干粉末中胶原蛋白肽的含量，然后通过分离和纯化增加所需胶原蛋白肽的含量，测定结果表明，以猪明胶为原料进行酶解和分离纯化后，胶原蛋白肽的含量最高，约为 45.47%。β-烟酰胺单核苷酸（NMN）与制备的样品混合，以确定其抗氧化性质和促进人真皮成纤维细胞生长的能力。结果表明，随着胶原蛋白多肽含量的增加，抗氧化能力增强，NMN 可以促进胶原蛋白多肽清除 DPPH•和•OH 自由基。随着胶原蛋白多肽含量的增加，促进人真皮成纤维细胞生长的能力增强。本文旨在从猪明胶、牛明胶和鱼蛋白胶三种原料中制备高含量的胶原蛋白肽，并进一步确定其生物活性。
