Islam Joinul, Mis Solval Kevin E
Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA.
Mar Drugs. 2025 Apr 28;23(5):190. doi: 10.3390/md23050190.
Collagen is a structural protein found in the connective tissues of terrestrial and marine animals. Its diverse functional attributes span its applications in several industries, including food, supplements, cosmetics, and pharmaceuticals. Typically derived from mammalian sources, collagen and its derivatives, including gelatin and collagen peptides, are essential for the food and supplement industries. Recently, marine collagen has emerged as a viable mammalian collagen alternative due to its unique functionality and sustainability. Marine vertebrates and invertebrates are reliable sources of marine collagen. Some marine organisms are promising sustainable sources of collagen for nutritional applications. Recent research highlights significant advances in marine collagen extraction, processing, and novel applications. Hence, recent interest has propelled research in identifying novel collagen sources and advancing technologies to produce marine collagen-based products. Considering the recent scientific interest in marine collagen, this review provides an overview of recent progress in marine collagen production, including novel sources, innovative processing technologies, nutritional and functional properties, safety and quality control, current challenges, and future research directions. The review highlights certain challenges, including unpleasant odor, flavor, color, insufficient supply, and inconsistent quality of marine collagen. Future research should focus on increasing the collagen extraction yield, improving the smell and flavor, and developing novel delivery systems to increase bioavailability and functionality.
胶原蛋白是一种存在于陆生和海洋动物结缔组织中的结构蛋白。其多样的功能特性使其在多个行业都有应用，包括食品、补充剂、化妆品和制药行业。胶原蛋白及其衍生物（包括明胶和胶原肽）通常来源于哺乳动物，对食品和补充剂行业至关重要。近年来，由于其独特的功能和可持续性，海洋胶原蛋白已成为一种可行的哺乳动物胶原蛋白替代品。海洋脊椎动物和无脊椎动物是海洋胶原蛋白的可靠来源。一些海洋生物有望成为用于营养应用的可持续胶原蛋白来源。最近的研究突出了海洋胶原蛋白提取、加工和新应用方面的重大进展。因此，近期的关注推动了对新型胶原蛋白来源的研究以及生产海洋胶原蛋白基产品的技术进步。考虑到近期科学界对海洋胶原蛋白的关注，本综述概述了海洋胶原蛋白生产的最新进展，包括新型来源、创新加工技术、营养和功能特性、安全性和质量控制、当前挑战以及未来研究方向。该综述突出了某些挑战，包括海洋胶原蛋白的难闻气味、味道、颜色、供应不足以及质量不稳定。未来的研究应专注于提高胶原蛋白提取率、改善气味和味道，以及开发新型递送系统以提高生物利用度和功能。
