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Collagen peptides derived from the triple helical region of sturgeon collagen improve glucose tolerance in normal mice

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/73422

Title: Collagen peptides derived from the triple helical region of sturgeon collagen improve glucose tolerance in normal mice
Authors: Sasaoka, Yukiho Browse this author
Kishimura, Hideki Browse this author →KAKEN DB
Adachi, Shinji Browse this author →KAKEN DB
Takagi, Yasuaki Browse this author →KAKEN DB
Keywords: collagen peptides
Gly-X-Y
hypoglycemic effect
oral glucose tolerance test
sturgeon
triple helical region
Issue Date: Apr-2018
Publisher: John Wiley & Sons
Journal Title: Journal of food biochemistry
Volume: 42
Issue: 2
Start Page: e12478
Publisher DOI: 10.1111/jfbc.12478
Abstract: We prepared collagen peptides (SCP) from sturgeon by-products: the skin, fin and bone. The materials were pretreated and hydrolyzed by papain. Finally, we obtained 85.1 g of dried SCP powder from 864 g (wet weight) of the materials. In oral glucose tolerance test (OGTT) with ICR mice, blood glucose levels of SCP group were significantly lower than those of control group. Then, we fractionated SCP by Sephadex column chromatography and all fractions showed hypoglycemic effect. Further, we separated each peptide in the fractions by reversed-phase HPLC. Most of the peptides in these peaks consisted of Gly-X-Y (X and Y are optional amino acid residues) repetitive sequences which are common to the triple helical region of the collagen molecules. Moreover, many peptides contained Pro and Ala residues, which promises to serve as a DPP-IV inhibitor. Altogether, these results suggest the hypoglycemic effect of SCP may be caused by these structural properties.
Rights: This is the peer reviewed version of the following article: Sasaoka Y, Kishimura H, Adachi S, Takagi Y. Collagen peptides derived from the triple helical region of sturgeon collagen improve glucose tolerance in normal mice. J Food Biochem. 2018;42:e12478., which has been published in final form at https://doi.org/10.1111/jfbc.12478. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Type: article (author version)
URI: http://hdl.handle.net/2115/73422
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 岸村 栄毅

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