Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat

J Agric Food Chem. 2019 Mar 13;67(10):2831-2838. doi: 10.1021/acs.jafc.8b06896. Epub 2019 Mar 5.

Abstract

Objectives of the present study were to evaluate amounts of collagen in Japanese daily dishes and contents of food-derived collagen peptides in human blood. The meat in one serving of most Japanese daily dishes contains 0.2-2.5 g of collagen, except for beef tendon, eel with skin, and skinned shark tail (7.6-13.3 g). After ingestion of cooked shark meat, nine collagen di- and tripeptides were detected in plasma and the area under the curve of most peptides, except for Hyp-Gly and Pro-Hyp-Gly, was ∼30% of that after ingestion of collagen hydrolysate containing an equivalent amount of collagen. Likewise, only ∼30% of the total collagen in the meat was liberated into solution by pepsin and pancreatin digestion. Thus, ingestion of collagen-rich meat increases the collagen peptides in blood, which depends on not only the collagen content in the meat but also the susceptibility of the collagen/gelatin to digestive endoproteinases.

Keywords: Japanese food; collagen; collagen peptide; gelatin; human trial; meat.

Publication types

  • Clinical Trial

MeSH terms

  • Adult
  • Animals
  • Cattle
  • Chickens
  • Collagen / chemistry
  • Collagen / metabolism*
  • Diet
  • Eating
  • Female
  • Fishes
  • Humans
  • Japan
  • Male
  • Meat / analysis*
  • Middle Aged
  • Peptides / analysis
  • Peptides / blood*
  • Protein Hydrolysates / chemistry
  • Protein Hydrolysates / metabolism
  • Swine
  • Young Adult

Substances

  • Peptides
  • Protein Hydrolysates
  • Collagen