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Determination of bioavailability and identification of collagen peptide in blood after oral ingestion of gelatin
Author(s) -
Wang Lin,
Wang Qing,
Liang Qiufang,
He Yuanqing,
Wang Zhenbin,
He Song,
Xu Junmin,
Ma Haile
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7008
Subject(s) - gelatin , bioavailability , chemistry , chromatography , hydroxyproline , pharmacokinetics , peptide , ingestion , oral administration , high performance liquid chromatography , biochemistry , pharmacology , medicine
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. © 2014 Society of Chemical Industry