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

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Abstract

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This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in [Journal of Agricultural and Food Chemistry], copyright (C)American Chemical Society after peer review. To access the final edited and published work see [https://doi.org/10.1021/acs.jafc.8b06896]

論文本文は、発行から一年後の2020年2月10日に公開予定です。

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.

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