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J Sci Food Agric. 2015 Oct;95(13):2712-7. doi: 10.1002/jsfa.7008. Epub 2014 Dec 24.

Determination of bioavailability and identification of collagen peptide in blood after oral ingestion of gelatin.

Author information

1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, P.R. China.
2
Lianyungang Haideyi Food Company Limited, Lianyungang 222113, P.R. China.
3
Zhenjiang Kehua Aquaculture Development Company Limited, Zhenjiang 212134, P.R. China.

Abstract

BACKGROUND:

Gelatin has long been widely used in foods, pharmaceuticals, cosmetics, and other products. However, there are few reports on its bioavailability and bioavailable forms. In this study, the bioavailability of gelatin was indirectly evaluated by the determining the bioavailability of total hydroxyproline in gelatin using a pharmacokinetic method after oral administration to rats.

RESULTS:

The relative and absolute bioavailability of gelatin were 74.12% and 85.97%, respectively. The amino acid profile of plasma indicated that 41.91% of the digested gelatin was absorbed from the intestine in the form of peptide, and there was a good linear correlation between the absorbed amount of an amino acid and its content in gelatin (R(2) = 0.9566). Moreover, 17 types of collagen peptide were purified by multi-step chromatography and identified with ultra-performance liquid chromatography-electrospray ionisation-mass spectrometry.

CONCLUSION:

Gelatin had high oral bioavailability. Nearly half of digested gelatin was absorbed from the intestine in the form of various collagen peptides.

KEYWORDS:

bioavailability; collagen peptide; gelatin; pharmacokinetic

PMID:
25410396
DOI:
10.1002/jsfa.7008
[Indexed for MEDLINE]

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