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首页> 外文期刊>Journal of Agricultural and Food Chemistry >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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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

机译：在摄入熟鱼肉后，在日本日本日本日本日本日本日本菜肴和胶原蛋白肽含量中含有胶原蛋白

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摘要

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 ProHyp-Gly, was similar to 30% of that after ingestion of collagen hydrolysate containing an equivalent amount of collagen. Likewise, only similar to 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.
机译：本研究的目的是评估日本日本日本日本的胶原蛋白和人血液中食物衍生的胶原蛋白肽的含量。 在一份大多数日本日本菜肴中的肉含有0.2-2.5克胶原蛋白，除了牛肉肌腱，皮肤鳗鱼和皮肤鲨鱼尾巴（7.6-13.3g）。 在摄入煮熟的鲨鱼肉后，在血浆中检测到九个胶原蛋白和三肽，除了钙糖和突出血精外，大多数肽的曲线下的面积相似于摄取含有胶原水解产物后的30％ 相当数量的胶原蛋白。 同样，仅仅与肉类和胰岛素消化的肉中肉中总胶原蛋白的30％类似。 因此，摄入富含胶原蛋白的肉类血液中的胶原蛋白肽，这不仅取决于肉中的胶原蛋白含量，而且取决于胶原蛋白/明胶对消化内蛋白酶的易感性。

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