Identification of Food-Derived Collagen Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates

Koji Iwai, Takanori Hasegawa, Yasuki TaguchiFumiki MorimatsuKenji SatoYasushi NakamuraAkane Higashi, Yasuhiro KidoYukihiro Nakabo, and Kozo Ohtsuki

Department of Food Sciences and Nutritional Health, Kyoto Prefectural University, 1-5 Shimogamo Kyoto 606-8522, Japan, and Research and Development Center, Nippon Meat Packers, 3-3 Midorigahara, Tsukuba, Ibaraki 300-2646, Japan

  1. Agric. Food Chem.,2005,53 (16), pp 6531–6536, DOI: 10.1021/jf050206p, Publication Date (Web): July 6, 2005, Copyright © 2005 American Chemical Society


In the present study, we identified several food-derived collagen peptides in human blood after oral ingestion of some gelatin hydrolysates. Healthy human volunteers ingested the gelatin hydrolysates (9.4−23 g) from porcine skin, chicken feet, and cartilage after 12 h of fasting. Negligible amounts of the peptide form of hydroxyproline (Hyp) were observed in human blood before the ingestion. After the oral ingestion, the peptide form of Hyp significantly increased and reached a maximum level (20−60 nmol/mL of plasma) after 1−2 h and then decreased to half of the maximum level at 4 h after the ingestion. Major constituents of food-derived collagen peptides in human serum and plasma were identified as Pro-Hyp. In addition, small but significant amounts of Ala-Hyp, Ala-Hyp-Gly, Pro-Hyp-Gly, Leu-Hyp, Ile-Hyp, and Phe-Hyp were contained.

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