Comparison of gelatin and low-molecular weight gelatin hydrolysate ingestion on hydroxyproline (Hyp), Pro-Hyp and Hyp-Gly concentrations in human blood
| Autor: | Yu Iwasaki, Mizuho Nakatogawa, Yasutaka Shigemura, Yoshio Sato, Ayaka Shimizu |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
food.ingredient
Chromatography Human blood Protein Hydrolysates Dipeptides General Medicine Absorption (skin) Gelatin Analytical Chemistry Molecular Weight Eating Hydroxyproline chemistry.chemical_compound food chemistry Functional food Human plasma Humans Ingestion Collagen Gelatin hydrolysate Food Science |
| Zdroj: | Food Chemistry. 369:130869 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130869 |
| Popis: | This study showed that gelatin ingestion significantly increased prolyl-hydroxyproline (Pro-Hyp) levels in plasma of 9 subjects, with maximum concentrations of 15.5 ± 3.0 nmol/mL 2 h post-ingestion. Hydroxyprolyl-glycine (Hyp-Gly) concentrations were significantly increased and reached a maximal level of 2.3 ± 0.5 nmol/mL 1 h post-ingestion of gelatin. A low molecular weight gelatin hydrolysate (LMW-GH) significantly enhanced concentrations of both peptides, while gelatin hydrolysate ingestion did not significantly enhance the maximum concentration and area under the plasma concentration–time curve (AUC) of Hyp-Gly relative to gelatin. The absorption of free Hyp following gelatin ingestion (94.4 ± 16.4 nmol/mL) was significantly lower relative to GH (150.9 ± 15.3 nmol/mL) and LMW-GH (169.1 ± 32.5 nmol/mL). The present study is the first report demonstrating that Hyp-containing peptides are elevated to μM levels in human plasma after gelatin ingestion. These results suggested that gelatin is useful as a functional food as effectively as GH. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect