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薬理と治療
Abstract
Objective This study aimed to compare the levels of Gly-Pro-Hyp and Pro-Hyp in the blood after a single ingestion of two types of powders containing fish-derived collagen peptides, produced by different enzymatic treatments. Methods Participants(age: 20-50 years)were enrolled in a randomized, double-blind, two-drug, two-stage crossover study. Powder food containing a collagen peptide produced by an enzyme that specially cleaves the N-terminal side of glycine was used as the test food, whereas powder food containing a collagen peptide produced by a general enzymatic treatment was used as the control food. Plasma was collected at 0, 15, 30, 60, 120, and 300 minutes after ingestion of either the test or control food to measure Gly-Pro-Hyp and Pro-Hyp concentrations by LC-MS/MS method. Results The area under the curve(AUC)of ΔGly-Pro-Hyp and ΔPro-Hyp was significantly higher for the test food than for the control food(P<0.05). In addition, for ΔGly-Pro-Hyp, the blood concentration and Cmax at each blood sampling point were higher in the test food than in the control food. On the other hand, there was no significant difference in Tmax between the two foods. Conclusions Compared with ingestion of a powder containing a collagen peptide produced by a general enzymatic treatment, that of a powder containing a fish-derived collagen peptide produced by a special enzymatic treatment increased blood Gly-Pro-Hyp and Pro-Hyp concentrations. (UMIN ID: UMIN000043379)
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