Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain.
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Spain.
Nutrients. 2024 Oct 19;16(20):3550. doi: 10.3390/nu16203550.
BACKGROUND/OBJECTIVES: Collagen is a protein formed by very long amino acid chains. When conveniently treated, it can incorporate water into the net, thus increasing its volume and mass. The present work aimed to evaluate the potential anti-obesity effects of bovine collagen that has been technologically treated to increase its water retention capacity in an acid pH medium, with the objective of inducing satiation.
Collagen's digestibility was tested with a pepsin digestion test. Its swelling capacity was tested in an acid pH medium simulating gastric conditions. Postprandial levels of ghrelin in response to collagen supplementation were tested in rats. In a randomized control trial, 64 subjects with overweight/obesity were allocated in two groups: supplemented daily with two protein bars enriched with collagen (20 g per day) for 12 weeks, or control group. Anthropometric and biochemical measurements were assessed in all the participants.
This collagen showed a low digestibility (<60%) and high swelling capacity (>1900%) in vitro. In humans with overweight and obesity, this collagen significantly reduced body weight, body mass index (BMI), systolic blood pressure (SBP), and fatty liver index (FLI) and increased fat-free mass when compared with the control group. A significant reduction in the sarcopenic index; total, troncular, and visceral fat (measured by DEXA); and serum leptin levels were observed in the collagen group at the end of the intervention, with no differences with respect to controls. Collagen reduced the sensation of hunger and increased fullness and satisfaction. In male Wistar rats, collagen decreased postprandial blood ghrelin levels.
Collagen supplementation (20 g per day for 12 weeks) reduced body weight, BMI, waist circumference, fat mass, FLI, and SBP in humans with overweight and obesity, which might be related to the increased sensation of fullness and satisfaction reported by the volunteers after the intake.
背景/目的：胶原蛋白是由非常长的氨基酸链组成的蛋白质。经过适当处理，它可以将水纳入网络，从而增加其体积和质量。本研究旨在评估经过技术处理以增加其在酸性 pH 介质中保水能力从而诱导饱腹感的牛胶原蛋白的潜在抗肥胖作用。
采用胃蛋白酶消化试验测试胶原蛋白的消化率。在模拟胃条件的酸性 pH 介质中测试其溶胀能力。在大鼠中测试补充胶原蛋白后胃饥饿素的餐后水平。在一项随机对照试验中，将 64 名超重/肥胖受试者分为两组：每天补充富含胶原蛋白的 2 个蛋白质棒（每天 20 克）12 周，或对照组。所有参与者均进行了人体测量和生化测量。
这种胶原蛋白在体外显示出低消化率（<60%）和高溶胀能力（>1900%）。在超重和肥胖的人中，与对照组相比，这种胶原蛋白显著降低了体重、体重指数（BMI）、收缩压（SBP）和脂肪肝指数（FLI），并增加了去脂体重。在干预结束时，胶原蛋白组的肌少症指数、全身、躯干和内脏脂肪（DEXA 测量）和血清瘦素水平显著降低，与对照组相比无差异。胶原蛋白降低了饥饿感，增加了饱腹感和满足感。在雄性 Wistar 大鼠中，胶原蛋白降低了餐后血液胃饥饿素水平。
胶原蛋白补充（每天 20 克，持续 12 周）可降低超重和肥胖人群的体重、BMI、腰围、脂肪量、FLI 和 SBP，这可能与志愿者摄入后报告的饱腹感和满足感增加有关。
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