Comparison of Quantity and Structures of Hydroxyproline-Containing Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates from Different Sources

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• 作者：Hiroki Ohara ; Hitoshi Matsumoto ; Kyoko Ito ; Koji Iwai ; Kenji Sato
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：February 21, 2007
• 年：2007
• 卷：55
• 期：4
• 页码：1532 - 1535
• 全文大小：51K
• 年卷期：v.55,no.4(February 21, 2007)
• ISSN：1520-5118

文摘

We compared quantity and structures of food-derived gelatin hydrolysates in human blood from threesources of type I collagen in a single blind crossover study. Five healthy male volunteers ingestedtype I gelatin hydrolysates from fish scale, fish skin, or porcine skin after 12 h of fasting. Amounts offree form Hyp and Hyp-containing peptide were measured over a 24-h period. Hyp-containing peptidescomprised approximately 30% of all detected Hyp. The total area under the concentration-time curveof the fish scale group was significantly higher than that of the porcine skin group. Pro-Hyp was amajor constituent of Hyp-containing peptides. Ala-Hyp, Leu-Hyp, Ile-Hyp, Phe-Hyp, and Pro-Hyp-Gly were detected only with fish scale or fish skin gelatin hydrolysates. Ala-Hyp-Gly and Ser-Hyp-Gly were detected only with fish scale gelatin hydrolysate. The quantity and structure of Hyp-containingpeptides in human blood after oral administration of gelatin hydrolysate depends on the gelatin source.