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

In this study, we focused on whole utilization of a sturgeon and prepared collagen peptides (SCP) from sturgeon by‐products. The yield of SCP was approximately 100 g SCP/kg wet by‐products. In animal experiments, SCP showed hypoglycemic effect. Moreover, the effect is probably caused by Gly‐X‐Y repetitive sequences derived from the triple helical region of a collagen molecule. The mechanism might be related to DPP‐IV inhibitory activity. SCP was white, odorless, and easily soluble in water and it could be advantages in using SCP as an ingredient for functional foods preventing Type 2 diabetes mellitus. The by‐products of sturgeon will be a new fishery resource which could be used as a material for collagen peptides providing the hypoglycemic effect.
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research