open access

https://hdl.handle.net/2115/73422

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

英語

triple helical region

2018-04

John Wiley & Sons

Journal of food biochemistry

42(2)

e12478

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.

学術雑誌論文

Accepted Manuscript

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.

0145-8884