Compositions for stabilizing collagen peptides and their uses
By adding sugar alcohols or ingredients such as cysteine and niacin to liquid collagen peptides, the problem of reduced glycine-proline-hydroxyproline (Gly-Pro-Hyp) tripeptide content during high-temperature sterilization of liquid collagen peptides has been solved, resulting in a longer shelf life and stable collagen peptide foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- AMOREPACIFIC CORP
- Filing Date
- 2022-03-23
- Publication Date
- 2026-06-30
AI Technical Summary
During the high-temperature sterilization process, the content of glycine-proline-hydroxyproline (Gly-Pro-Hyp) tripeptide in liquid collagen peptides is significantly reduced, resulting in a short shelf life and making it difficult to prepare and distribute stable collagen peptide foods.
Sugar alcohols or cysteine, nicotinic acid and its derivatives, pharmaceutically acceptable salts, hydrates or solvates are added to liquid collagen peptides as active ingredients. After high-temperature sterilization, the content of glycine-proline-hydroxyproline (Gly-Pro-Hyp) tripeptide is maintained at more than 80%.
It effectively stabilizes the content of glycine-proline-hydroxyproline (Gly-Pro-Hyp) tripeptide, extends shelf life, and ensures the stability and marketability of collagen peptide foods.
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Abstract
Description
Technical Field
[0001] This invention relates to compositions for stabilizing collagen peptides containing a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp) and foods containing the compositions, wherein the compositions contain, as active ingredients, sugar alcohols or one or more of the group consisting of cysteine and niacin, derivatives thereof, pharmaceutically acceptable salts thereof, hydrates thereof, or solvates thereof. Background Technology
[0002] Collagen, the protein that constitutes the largest portion of the human body in terms of both quantity and function, refers to the extracellular matrix that forms the skeleton of all cells in the body, and more specifically, it is a major component of connective tissue. Human tissues rich in collagen include skin, bones and cartilage, tendons, and ligaments. It is well known that the aging of these tissues leads to age-related diseases such as wrinkles, sagging skin, and osteoporosis. This is due to a decrease in collagen synthesis in these tissues, resulting in a decline in the amount and function of collagen in the body.
[0003] On the other hand, the connective tissue of the dermis, which is closely related to skin aging, is mainly composed of collagen and elastin. Collagen, as the main protein in connective tissue, accounts for 70% to 80% of the dry weight of the dermis, thus providing elasticity and strength to the skin and playing a significant role in maintaining hydration. If the function and content of collagen decline due to photoaging and natural aging, wrinkles, rough skin, decreased elasticity, and dryness will occur, adversely affecting the skin. Therefore, collagen plays a vital role in skin elasticity and maintaining hydration. It can be considered an essential protein in cell structure and production, and from a nutritional perspective, the intake of high-quality protein is closely related to skin health. Promoting collagen synthesis and inhibiting collagen breakdown have become major concerns in skin beauty and anti-aging, thus requiring the development of beauty foods that can inhibit skin aging while promoting collagen synthesis.
[0004] Therefore, research continues on oral collagen. In particular, while solid collagen peptides are stable, they are difficult to ingest, and efforts are ongoing to produce liquid collagen peptides for easier consumption. However, during the food processing of liquid collagen peptides, a high-temperature sterilization process occurs, which can cause instability. When producing foods containing collagen peptides, the content of the glycine-proline-hydroxyproline (GPH) tripeptide, one of the indicator components of collagen peptides, is approximately 30 mL per 1000 mL of raw material. However, the shelf life is specified until the GPH content decreases to 80%. Therefore, in the early stages of preparation and distribution, a higher GPH content results in a longer shelf life. However, the GPH content is significantly reduced during the sterilization process, leading to a short shelf life and making it difficult to prepare and distribute as a food product.
[0005] To this end, the inventors studied a method for stabilizing collagen peptides, namely stabilizing GPH, and developed a method that can maintain the GPH content at a certain level or above even after the sterilization process of heated liquid collagen peptides.
[0006] (Patent Document 1) US 2020 / 0077682 A1
[0007] (Patent Document 2) KR 10-1055153 B1
[0008] (Patent Document 3) JP 5702579 B2
[0009] (Non-patent document 1) Yeon-Ji Jo and two others, Collagen peptide-loaded W1 / O singleemulsions and W1 / O / W2double emulsions: influence of collagen peptide and saltconcentration, dispersed phase fraction and type of hydrophilic emulsifier ondroplet stability and encapsulation efficiency, FOOD&FUNCTION 2019, VOL.10, NO.6, PP.3312-3323 Summary of the Invention
[0010] The inventors conducted research on a method for stabilizing collagen peptides, which can maintain the content of glycine-proline-hydroxyproline (GPH), an indicator component of collagen peptides, even after the sterilization process of liquid collagen peptides.
[0011] The results of the research confirmed that when the active ingredient is a composition containing one or more sugar alcohols or selected from the group consisting of cysteine and niacin, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates, the GPH content in the liquid collagen peptides remains above 80% after high-temperature sterilization, thereby enabling the preparation and distribution of food products with a longer shelf life, thus completing the present invention.
[0012] Therefore, in one aspect, the object of the present invention is to provide a composition for stabilizing collagen peptides containing a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp).
[0013] On the other hand, the object of the present invention is to provide a food containing the said composition.
[0014] In one aspect, the present invention provides a composition for stabilizing collagen peptides, which contains sugar alcohol as an active ingredient and a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp).
[0015] In one aspect of the invention, a composition for stabilizing collagen peptides is provided, comprising as an active ingredient one or more of the group consisting of cysteine and nicotinic acid, their derivatives, pharmaceutically acceptable salts, their hydrates or their solvates, and containing a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp).
[0016] In one aspect of the present invention, a food containing the said composition is provided.
[0017] According to one aspect of the present invention, the composition contains, as an active ingredient, a sugar alcohol, or one or more of the group consisting of cysteine and niacin, its derivatives, its pharmaceutically acceptable salts, its hydrates, or its solvates, such that the content of the tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp) remains at 80% or more after sterilization, based on the composition before sterilization, and the GPH content in the liquid collagen peptides remains at 80% or more before and after heat sterilization. Therefore, in the case of the composition, the GPH, as an indicator component of collagen peptides, is stable during the heat sterilization process, resulting in minimal decrease in GPH content before and after sterilization, thus extending the shelf life and providing excellent advantages for easy food preparation and distribution. Detailed Implementation
[0018] The present invention will now be described in detail.
[0019] In one aspect of the invention, "collagen peptide" is used as a peptide with an average molecular weight of 100 Da to 3000 Da, and is not limited to the use of amino acids linked by peptide bonds. Specifically, the collagen peptide may contain a tripeptide composed of glycine-proline-hydroxyproline (GPH).
[0020] In one aspect of the invention, "collagen peptide stabilization" refers to the stable maintenance of the content and structure of collagen peptides when a composition containing collagen peptides is heated. Specifically, the collagen peptide stabilization can be based on the composition before sterilization, maintaining the content of the tripeptide composed of glycine-proline-hydroxyproline (GPH) in the composition at 80% or more after sterilization. Specifically, it can be based on the composition before sterilization, with the content of GPH after sterilization being 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, or 93% or more.
[0021] In one aspect of the invention, "sterilization" refers to a heating process for the ingestion and consumption of collagen peptides. Specifically, the sterilization may be performed by heating at a temperature above 100°C for 3 to 30 seconds. More specifically, the sterilization may be performed by ultra-high temperature sterilization (UHT), but the method is not limited as long as it is for the purpose of sterilization for the ingestion and consumption of the collagen peptides as food.
[0022] In one aspect, the present invention provides a composition for stabilizing collagen peptides, the composition being a composition for stabilizing collagen peptides, the composition containing sugar alcohol as an active ingredient, and the collagen peptides containing a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp).
[0023] In one aspect of the invention, the sugar alcohol refers to an alcohol with two or more hydroxyl groups formed by reducing the carbonyl group of a monosaccharide, or a compound belonging to the same series, and may include substances permitted as food additives. Specifically, the sugar alcohol may be selected from one or more of the group consisting of xylitol, erythritol, maltitol, sorbitol, mannitol, and lactitol, more specifically, it may be xylitol or erythritol, but is not limited thereto.
[0024] In one aspect of the invention, the sugar alcohol may contain 5% to 20% by weight, based on the total weight of the composition. Specifically, the composition may contain 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, or 19% or more by weight, based on the total weight of the composition. It may also contain less than 20% by weight, less than 19% by weight, less than 18% by weight, less than 17% by weight, less than 16% by weight, less than 15% by weight, less than 14% by weight, less than 13% by weight, less than 12% by weight, less than 11% by weight, less than 10% by weight, less than 9% by weight, less than 8% by weight, less than 7% by weight, or less than 6% by weight, but is not limited thereto.
[0025] In one aspect of the invention, the composition may further contain one or more selected from the group consisting of cysteine and nicotinic acid, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates. Specifically, the composition may contain, based on the total weight of the composition, 0.0001% to 10% by weight of one or more selected from the group consisting of cysteine and nicotinic acid, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates; more specifically, the composition may contain, based on the total weight of the composition, 0.0001% or more of one or more selected from the group consisting of cysteine and nicotinic acid, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates. The ingredients may be 5% or more by weight, 0.001% or more by weight, 0.01% or more by weight, 0.07% or more by weight, 0.1% or more by weight, 0.5% or more by weight, 1% or more by weight, 1.5% or more by weight, 2% or more by weight, or 5% or more by weight, and may contain less than 10% by weight, less than 5% by weight, less than 2% by weight, less than 1.5% by weight, less than 1% by weight, less than 0.5% by weight, less than 0.1% by weight, less than 0.07% by weight, less than 0.01% by weight, or less than 0.001% by weight, but are not limited thereto.
[0026] According to one embodiment of the present invention, when glucose, fructose or galactose, which are reducing sugars, are contained to present a sweet taste, the GPH content after sterilization is less than 80% based on the pre-sterilization standard. Conversely, when xylitol or erythritol, which are sugar alcohols, are contained to replace reducing sugars, the GPH content after sterilization is more than 86% based on the pre-sterilization standard, thus more stably maintaining collagen peptides. Therefore, the shelf life becomes longer, and it has the excellent effect of being easy to make into food and distribute (Experimental Example 1 and Table 1).
[0027] In another aspect, the present invention provides a composition for stabilizing collagen peptides, wherein the composition, as an active ingredient, contains one or more selected from the group consisting of cysteine and niacin, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates, wherein the collagen peptides contain a tripeptide composed of glycine-proline-hydroxyproline (Gly-Pro-Hyp).
[0028] In one aspect of the invention, the composition may contain cysteine, its derivatives, its pharmaceutically acceptable salts, its hydrates, or its solvates as active ingredients; specifically, it may contain L-cysteine hydrochloride, but is not limited thereto. Additionally, in another aspect of the invention, the composition may contain niacin, its derivatives, its pharmaceutically acceptable salts, its hydrates, or its solvates as active ingredients; specifically, it may contain nicotinamide, but is not limited thereto.
[0029] In one aspect of the invention, one or more selected from the group consisting of cysteine and nicotinic acid, their derivatives, pharmaceutically acceptable salts, hydrates, or solvates may contain 0.0001% to 10% by weight based on the total weight of the composition. Specifically, the composition may contain 0.0001% or more, 0.0005% by weight, or more of one or more selected from the group consisting of cysteine and nicotinic acid, their derivatives, pharmaceutically acceptable salts, hydrates, or solvates based on the total weight of the composition. It may contain more than 10% by weight, more than 5% by weight, more than 2% by weight, more than 1.5% by weight, more than 1.5% by weight, more than 2% by weight, or more than 5% by weight, but is not limited to these.
[0030] In one aspect of the invention, the composition may further contain sugar alcohols. Specifically, the composition may contain sugar alcohols at a concentration of 5% to 20% by weight, based on the total weight. More specifically, the composition may contain sugar alcohols at a concentration of 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, or 19% or more, and may contain less than 20% by weight, less than 19% by weight, less than 18% by weight, less than 17% by weight, less than 16% by weight, less than 15% by weight, less than 14% by weight, less than 13% by weight, less than 12% by weight, less than 11% by weight, less than 10% by weight, less than 9% by weight, less than 8% by weight, less than 7% by weight, or less than 6% by weight, but is not limited thereto.
[0031] According to one embodiment of the present invention, compared with the case containing only sugar alcohol, when it further contains one or more of the group consisting of cysteine and nicotinic acid, their derivatives, their pharmaceutically acceptable salts, their hydrates or their solvates, the GPH content after sterilization reaches 93% based on the pre-sterilization level. After high-temperature UTH sterilization, the GPH decreases very little, thereby more stably maintaining collagen peptides. Therefore, the shelf life becomes longer, and it has excellent effects of being easy to make into food and distribute (Experimental Example 2, Table 2 and Table 3).
[0032] In yet another aspect, the present invention provides a food containing the collagen peptide stabilization composition described above.
[0033] The food products according to the present invention can be health functional foods. Specifically, the food products can be health functional foods for anti-aging, skin moisturizing, improving skin wrinkles, promoting the growth of fingernails and toenails, promoting hair growth, improving joint elasticity, improving bone diseases, or treating wounds. They can be directly added to the collagen peptide stabilizing composition of the present invention or used with other foods or food ingredients, and can be used appropriately according to conventional methods.
[0034] The food products according to the present invention can be sterilized foods, specifically, foods sterilized by ultra-high temperature sterilization (UHT).
[0035] The types of health functional foods are not particularly limited. Examples of foods for which the collagen peptide stabilizing composition can be added include meat, sausage, bread, chocolate, confectionery, snacks, biscuits, pizza, ramen, other noodles, chewing gum, dairy products including ice cream, various soups, beverages, tea, drink preparations, alcoholic beverages, and vitamin complexes, including all health functional foods in the conventional sense.
[0036] The aforementioned health functional food can be a health beverage, and may contain sweeteners or natural carbohydrates as an added ingredient. The aforementioned natural carbohydrates can be monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; and sugar alcohols such as xylitol, sorbitol, and erythritol. As sweeteners, natural sweeteners such as sematrandrine and stevia extract, or synthetic sweeteners such as saccharin and aspartame can be used. The proportion of the natural carbohydrates can be from 0.01% to 10.0% by weight relative to the total weight of the food of this invention, specifically from 0.02% to 0.03% by weight.
[0037] In addition to the above, the health functional food of the present invention may contain various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective gelling thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, and carbonating agents used in carbonated beverages. Furthermore, it may contain fruit pulp used in the preparation of natural fruit juices, fruit juice beverages, and vegetable beverages. These ingredients may be used independently or in combination. The ratio of these additives may be from 0.01% by weight to 10.0% by weight relative to the total weight of the food of the present invention.
[0038] In yet another aspect, the present invention can provide the use of one or more sugar alcohols selected from the group consisting of cysteine and nicotinic acid, their derivatives, their pharmaceutically acceptable salts, their hydrates or their solvates for the preparation of compositions for stabilizing collagen peptides.
[0039] The following examples, preparation examples, and experimental examples are provided to illustrate the structure and effects of the present invention in more detail. However, the following examples, preparation examples, and experimental examples are provided for illustrative purposes only to aid in understanding the present invention, and the scope and effect of the present invention are not limited thereto.
[0040] [Preparation Example] Preparation and sterilization of a composition for stabilizing collagen peptides
[0041] The collagen peptide stabilization composition according to one aspect of the present invention was prepared according to the components and contents listed in Tables 1 to 4 below. The collagen peptides listed in Tables 1 to 4 below are collagenase-degrading peptides (Aestura Co., Ltd., AP collagenase-degrading peptides), and the contents listed in Tables 1 to 4 contain GPH (Gly-Pro-Hyp) as an indicator component.
[0042] First, the raw materials containing the ingredients listed in Tables 1 to 4 below are accurately weighed according to their respective contents, i.e., according to the ingredient mixing ratio, and then added to a beaker and fully dissolved. Next, the mixture is transferred to a sterilizer (Shin Sheng Engineering, LAB UHT & HTST) and sterilized with UHT at 141°C for 10 seconds to prepare a composition for stabilizing collagen peptides.
[0043] [Experimental Example 1] Comparison of collagen peptide content after sterilization based on whether or not sugar alcohols are present.
[0044] To compare the stabilization of collagen peptides based on whether or not they contain sugar alcohols, Comparative Examples 1-1 to 1-4 and Examples 1-1 to 1-3 were prepared according to the compositions shown in Table 1 below. The content of GPH (glycine-proline-hydroxyproline, Gly-Pro-Hyp), an indicator component of collagen peptides, before and after sterilization was determined by the following method, and the results are shown in Table 1 below.
[0045] Table 1
[0046] Unit: weight %
[0047]
[0048] GPH content determination method
[0049] Water was used as a solvent, and the GPH content was analyzed by HPLC (high performance liquid chromatography). The analysis was performed using a Tskgel ODS-80Ts column, a mobile phase of trifluoroacetic acid and acetonitrile, and a flow rate of 1.0 mmol / min.
[0050] As shown in Table 1, when glucose, fructose, or galactose, which are reducing sugars, are contained to produce a sweet taste (Comparative Examples 1-1 to 1-4), the GPH content after UHT sterilization is less than 24 mg, meaning that the GPH content after sterilization is less than 80% compared to before sterilization. Therefore, the compositions of Comparative Examples 1-1 to 1-4 have a shorter shelf life due to the reduced GPH content. Conversely, when xylitol or erythritol, which are sugar alcohols, are used instead of reducing sugars (Examples 1-1 to 1-3), the GPH content after UHT sterilization is 26 mg or more, meaning that the GPH content after sterilization is more than 86% compared to before sterilization. Therefore, a longer shelf life can be achieved.
[0051] Therefore, in the case of a composition containing sugar alcohol as an active ingredient according to one aspect of the present invention, the liquid collagen peptide, specifically GPH (Gly-Pro-Hyp) as an indicator component, is also stable during the heating sterilization process, thereby reducing the GPH content before and after sterilization by a small amount, thus extending the shelf life and providing excellent effects for easy food production and distribution.
[0052] [Experimental Example 2] Comparison of collagen peptide content after sterilization based on whether or not cysteine or niacin is present.
[0053] To compare the stabilization of collagen peptides based on whether they contain cysteine or niacin, Examples 2-1 and 2-2 were prepared according to the compositions shown in Table 2 below. The GPH content was determined using the GPH content determination method of Experiment 1, and the results are shown in Table 2 below.
[0054] Table 2
[0055] Unit: weight %
[0056]
[0057] As shown in Table 2, it was confirmed that when nicotinamide or L-cysteine hydrochloride was present (Examples 2-1 and 2-2), the GPH content after UHT sterilization was above 28.8 mg, and the GPH content after sterilization reached above 96% compared with that before sterilization. The decrease in GPH after high-temperature UHT sterilization was also very small.
[0058] Therefore, according to one aspect of the present invention, the liquid collagen peptide, specifically GPH (Gly-Pro-Hyp) as an indicator component, is stable during the heating sterilization process, resulting in minimal reduction of GPH content before and after sterilization. This allows for a long shelf life and excellent effects in facilitating food production and distribution.
[0059] [Experimental Example 3] Comparison of collagen peptide content after sterilization based on whether or not sugar alcohols and cysteine or niacin are present.
[0060] Through Experimental Examples 1 and 2, it was confirmed that liquid collagen peptides are stable during the sterilization process when containing sugar alcohols, cysteine, or nicotinic acid. Therefore, in order to confirm whether stability is maintained when containing only sugar alcohols, cysteine, or nicotinic acid, Comparative Example 3 and Examples 3-1 to 3-13 were prepared according to the compositions in Tables 3 and 4 below. The GPH content was determined by the GPH content determination method of Experimental Example 1, and the results are shown in Tables 3 and 4 below.
[0061] Table 3
[0062] Unit: weight %
[0063]
[0064] Table 4
[0065] Unit: weight %
[0066]
[0067] As shown in Tables 3 and 4, it was confirmed that when xylitol, as a sugar alcohol, was present (Comparative Example 3), the GPH content after UHT sterilization was 26.4 mg. However, when nicotinamide or L-cysteine hydrochloride was further present in addition to the sugar alcohol (Examples 3-1 to 3-13), the GPH content after UHT sterilization was 28 mg or more, and the GPH content after sterilization reached 94% or more compared to before sterilization. The decrease in GPH after high-temperature UHT sterilization was also very small. In particular, in Examples 3-9 to 3-11, which contained both nicotinamide and L-cysteine hydrochloride, the GPH content after UHT sterilization was 29.2 mg, indicating that the decrease in GPH due to sterilization was minimal.
[0068] Therefore, when the product contains all of the sugar alcohol, cysteine, and niacin that have a stabilizing effect on collagen peptides, the stabilizing effect on collagen peptides is also excellent. Therefore, according to an embodiment of the present invention, the active ingredient contains sugar alcohol; and one or more of the group consisting of cysteine and niacin, their derivatives, their pharmaceutically acceptable salts, their hydrates, or their solvates. Liquid collagen peptides are also stable during the sterilization process, and the GPH content decreases very little before and after sterilization. Therefore, they can have a long shelf life and have excellent effects in making them easy to process into food and distribute.
Claims
1. Use of a composition for preparing a composition for stabilizing collagen peptides. The composition comprises L-cysteine hydrochloride and / or nicotinamide. The collagen peptides contain a tripeptide composed of glycine, proline, and hydroxyproline. The collagen peptides are stabilized to be collagen peptides stabilized by ultra-high temperature instantaneous heating sterilization. Based on the total weight of the composition, it contains 0.0001% to 10% by weight of the L-cysteine hydrochloride and / or nicotinamide.
2. The use according to claim 1, wherein, The collagen peptides are in liquid form.
3. The use according to claim 1, wherein, The collagen peptide stabilization is based on the composition before sterilization, and after sterilization, the content of the tripeptide composed of glycine, proline and hydroxyproline in the composition remains above 80%.
4. The use according to claim 1, wherein, The composition further includes sugar alcohols, which are one or more of the group consisting of xylitol, erythritol, succinate, maltitol, sorbitol, mannitol, and lactitol. The sugar alcohol contains 5% to 20% by weight, based on the total weight of the composition.
5. The use according to any one of claims 1 to 4, wherein, The composition is used in food.