Use of Collagen Hydrolysate as a Functional Ingredient in Food Industry

Year 2015, Volume: 13 Issue: 4, 327 - 334, 01.12.2015

Seda Ersus Bilek Sibel Kaya Bayram

Abstract

Collagen hydrolysate is a functional component obtained by enzymatic hydrolysis of collagen and is currently used in functional beverages for skin and joint health. Collagen hydrolysate has become a popular ingredient for the production of health-promoting foodstuffs because it supports collagen formation in the body and accordingly increases bone and skin health. It has been used in functional food production such as beverages and dietary supplements. Clinical studies showed that collagen hydrolysate may protect joints from damage, strengthen joints and reduce the pain from conditions like osteoarthritis and lead to a significant increase in bone mass and improve skin health. Commercial collagen hydrolysate, which is called collagen peptide, is manufactured from bovine, porcine and fish skins. It is hydrolyzed with acid and then with an enzyme to further break down the molecular weight and widely used as a protein additive in nutraceutical foods and cosmetic applications. This review aims to provide an overview for health-promoting effects of collagen hydrolysate, molecular and chemical structure of collagen, its effective mechanism in human body, and the results of recent literature about the use of collagen hydrolysate in foods are also presented

Keywords

Collagen hydrolysate, Protein hydrolysate, Functional food, Protein additive

Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması

Abstract

Fonksiyonel bir bileşen olan kolajen hidrolizatı, kolajenin enzimatik hidrolize uğraması sonucunda oluşan çoğunlukla içecek sektöründe kemik ve cilt sağlığını düzenlemek amacıyla kullanılan bir bileşendir. Kolajen hidrolizatı, vücutta kolajen yapımını arttırması sebebiyle kemik ve cilt sağlığını düzenleyici gıdalarda kullanılan popüler bir bileşen haline gelmiştir. Son yıllarda fonksiyonel gıdalar ve besin destekli gıdaların üretiminde kullanılmaktadır. Yapılan klinik çalışmalarda kolajen hidrolizatının eklemleri hasarlardan koruduğu, eklemleri güçlendirdiği ve osteoartiritis, romatizma gibi rahatsızlıklarda oluşan ağrıları azalttığı, kemik yoğunluğunu önemli düzeyde arttırdığı ve cilt sağlığını düzenlediği gözlenmiştir. Kolajen peptit olarak da bilinen kolajen hidrolizatı sığır, domuz ve balık derisinden elde edilmektedir. Kolajen asit ve enzim hidrolizi ile yıkıma uğramakta olup besin destekli gıdalar ve kozmetik uygulamalarında bir protein katkısı olarak yaygın biçimde kullanılmaktadır. Bu derlemede kolajen hidrolizatının sağlık üzerine etkisi hakkında, kolajenin moleküler ve kimyasal yapısı, kolajen hidrolizatının vücuttaki etki mekanizması, kolajen hidrolizatının gıdalarda kullanımı ve kolajen hidrolizat ile ilgili yapılmış çalışmalar konusunda bilgi verilmesi amaçlanmıştır

Keywords

Kolajen hidrolizati, Protein hidrolizatı, Fonksiyonel gıda, Protein takviyesi

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