Development of Low-Molecular Weight Collagen Peptide Complex with Glycosaminoglycan Components

Preparation of high content collagen peptides and study of their biological activities

Collagen peptides play an important role in the increasing use of collagen peptides as dietary supplements in food and beverages and as bioactive ingredients in cosmetics, healthcare, and pharmaceuticals. Collagenase enzymatically cleaves gelatin to produce collagen polypeptides. However, the enzymatic activity of collagenase is very low (25900 U) and does not allow for adequate enzymatic digestion. Therefore, proteases are used to assist in enzymatic digestion. Porcine gelatin, bovine gelatin, and fish protein gum were enzymatically digested, and the content of collagen peptides in the enzymatically digested lyophilized powder was identified by high-performance liquid chromatography and mass spectrometry, and then the content of the desired collagen peptides was increased by isolation and purification, and the result of the determination was that the content of collagen peptides was the highest after enzymatic digestion and isolation and purification with the use of porcine gelatin as the raw material, and the content of the collagen peptides was about 45.47%. β-nicotinamide mononucleotide (NMN) was mixed with the prepared samples to determine its antioxidant properties and ability to promote the growth of human dermal fibroblasts. The results showed that the antioxidant capacity was enhanced with the increase of collagen polypeptide content, and NMN could promote the scavenging of DPPH• and •OH free radicals by collagen polypeptides. The ability to promote the growth of human dermal fibroblasts was enhanced with the increase of collagen polypeptide content. This paper aimed to prepare a high content of collagen polypeptides from three raw materials, porcine gelatin, bovine gelatin, and fish protein gum, and further to determine the biological activities.

Preparation of Type II Collagen Short Peptides: Temperature Conditions of Cartilage Homogenization and Collagen Hydrolysis

Physicochemical properties of hyaline cartilage homogenates were studied by the method of microcalorimetry. Collagen hydrolysates were obtained after homogenization of hyaline cartilages under high pressure conditions at the temperatures that denaturate collagen. Thermodynamic parameters of thermal transition of collagen in cartilage suspension were determined. Enthalpy of thermal transition ΔН decreases in comparison with the control. Thermal transition half-width ΔТ varies with temperature. More denatured and homogeneous samples were obtained at homogenization temperature 80°C. According to spectral studies, particles in the samples obtained at the temperature of 80°C were smaller. The temperature of 80°C is preferred for homogenizing hyaline cartilages and obtaining collagen type II short peptides.

Collagen Peptides from Hyaline Cartilage for the Treatment and Prevention of Joint Diseases: Isolation and Characteristics

We studied the effects of Chymopsin and Caripazim on the proteolysis of collagen proteins from cattle tracheal hyaline cartilage. Homogenization of the cartilage under conditions of high pressure and temperature facilitated subsequent enzymatic hydrolysis: the degree of hydrolysis increased upon elevation of pressure from 40 to 80 mPa and temperature from 60 to 70°C. Proteolysis with Chymopsin yielded collagen peptides with molecular weights from 900 to 7000 Da, while Caripazim processing yielded collagen peptides with lower molecular weights from 250 to 780 Da consisting of 2-8 amino acids, which could be easily absorbed and intensely incorporated in the formation of the joint tissue structures.