Virgilio N, Schoen C, van der Steen B, Kleinnijenhuis A J, van Holthoon F L, Vleminckx S, Silva C I F, Prawitt J
Rousselot BV, Meulestedekaai 81, 9000 Ghent, Belgium.
BioTeSys GmbH, Schelztorstr. 54-56, 73728 Esslingen, Germany.
Food Res Int. 2025 Jun;211:116478. doi: 10.1016/j.foodres.2025.116478. Epub 2025 Apr 19.
It is widely recognized that dietary polyphenols have a strong tendency to interact with proteins, specifically those rich in proline residues. So far, the impact of a matrix rich in polyphenols, like coffee, on the bioavailability of amino acids (AAs) and bioactive peptides (BAPs) from collagen hydrolysates (CH) has not been elucidated. This study aimed to compare the bioavailability of the signature AAs and BAPs from bovine CH dissolved in coffee in healthy human volunteers. The clinical trial was carried out as randomized, cross-over design. CH were dissolved in water or coffee, respectively, and provided as single dose in a fasting state. The uptake of the CH signature AAs hydroxyproline (Hyp), glycine (Gly) and proline (Pro) and BAPs (Pro-Hyp, Hyp-Gly, Gly-Pro-Hyp) into the bloodstream was followed over a period of 360 min. Plasma concentrations were determined with UPLC-MS/MS. The peak concentrations of the free signature AAs after intake of CH dissolved in water occurred between 60 and 120 min. Notably, there were significant variations in the increase of plasma concentrations over time of Hyp and Pro when CH was dissolved in coffee. However, when considering the uptake of BAPs, the pharmacokinetic endpoints iAUC, ΔC, and T demonstrated similarity between water and coffee. This study emphasizes the importance of understanding how different food matrices, such as water vs. coffee, affect the absorption of bioactive compounds from dietary sources, in this case from CH. Ongoing research aims to explore the connection between food matrices, BAPs and human health with the goal of optimizing dietary interventions for promoting overall well-being.
人们普遍认识到，膳食多酚有与蛋白质相互作用的强烈倾向，特别是那些富含脯氨酸残基的蛋白质。到目前为止，富含多酚的基质（如咖啡）对胶原蛋白水解产物（CH）中氨基酸（AAs）和生物活性肽（BAPs）生物利用度的影响尚未阐明。本研究旨在比较健康人类志愿者中溶解于咖啡中的牛CH中标志性AAs和BAPs的生物利用度。临床试验采用随机交叉设计进行。CH分别溶解于水或咖啡中，并在禁食状态下单次给药。在360分钟内跟踪CH标志性AAs羟脯氨酸（Hyp）、甘氨酸（Gly）和脯氨酸（Pro）以及BAPs（Pro-Hyp、Hyp-Gly、Gly-Pro-Hyp）进入血液的情况。用超高效液相色谱-串联质谱法测定血浆浓度。摄入溶解于水中的CH后，游离标志性AAs的峰值浓度出现在60至120分钟之间。值得注意的是，当CH溶解于咖啡中时，Hyp和Pro的血浆浓度随时间的增加存在显著差异。然而，在考虑BAPs的吸收时，药代动力学终点iAUC、ΔC和T在水和咖啡之间表现出相似性。本研究强调了理解不同食物基质（如水与咖啡）如何影响膳食来源（在这种情况下是CH）中生物活性化合物吸收的重要性。正在进行的研究旨在探索食物基质、BAPs与人类健康之间的联系，目标是优化饮食干预措施以促进整体健康。
