Collagen peptide composition from different sources, preparation and application of collagen peptide composition and preparation

Abstract

The invention provides a collagen peptide composition from different sources, a preparation and application of the collagen peptide composition. The collagen peptide composition comprises a first collagen peptide, a second collagen peptide and a third collagen peptide, the first collagen peptide is selected from type I collagen peptide from bovine hard bone; the second collagen peptide is selected from II type collagen peptide from bovine cartilage; and the third collagen peptide is selected from I-type collagen peptide from tilapia scales. The collagen peptide composition can resist skin oxidation, improve the skin moisture condition, improve skin shrinkage, increase skin elasticity, improve flavor, taste and dissolution rate at the same time, can be used as food, medicine or cosmetics, and is high in application value.

Description

Technical Field

[0001] The present application relates to the biological field, and in particular, to collagen peptide compositions and preparations from different sources and applications thereof. Background Art

[0002] Skin aging is a continuous process that affects the appearance and function of the skin. During the aging process, the skin loses its elasticity due to the gradual disorder of collagen and elastin, and hyaluronic acid is continuously lost, causing the skin to become dehydrated and dry. Therefore, the signs of skin aging appear as thinning, dry and rough skin, sagging, wrinkles, and pigmentation. Skin aging affects both beauty and health, and is increasingly receiving market attention.

[0003] Collagen peptides are low molecular weight products produced by the hydrolysis of collagen under chemical conditions or enzymes. They are usually tripeptides and consist of three amino acids (glycine + proline / hydroxyproline + other types of amino acids). Compared with collagen, collagen peptides have a higher absorption rate, higher utilization, and higher stability. They can be directly absorbed and utilized by the small intestine quickly and efficiently, resist proteases in the intestine and plasma, and are directly transported to the skin through the blood. They can be absorbed and utilized by the skin without decomposition. However, collagen peptides generally have problems with poor flavor and taste, such as fishy smell, bitterness, and stickiness.

[0004] Currently, many types of collagen have been isolated, the most common of which are type I, type II, and type III collagen, which come from terrestrial animals and marine organisms. However, the synergistic effects of collagen peptides in terms of function, flavor, and taste, especially type II collagen peptides and collagen peptides from different sources, in terms of improving skin oxidation resistance, improving skin moisture, improving skin wrinkles, and increasing skin elasticity, remain to be studied. Summary of the invention

[0005] The present application aims to solve the technical problems existing in the prior art at least to a certain extent. To this end, the present application proposes a collagen peptide composition, a preparation and its application. The collagen peptide composition of the present application can resist skin oxidation, improve skin moisture, improve skin wrinkles, increase skin elasticity, has a good flavor and taste, and has a fast dissolution rate. It can be used as food, medicine or cosmetics, and has high application value.

[0006] It should be noted that this application is completed based on the following facts and findings: Type I collagen is the most abundant protein in the human body, accounting for more than 80% of the total collagen. The synthesis of type I collagen decreases as the human body ages. In particular, changes in the structure of type I collagen are a sign of skin aging and photoaging over time. Its cross-linked fiber structure breaks and fragments increase, thus forming wrinkles. The content of type III collagen is second only to type I collagen, accounting for about 15% of the total collagen. Compared with the widespread distribution of type I and type III collagen in human tissues, the content of type II collagen is less than 1%. In existing inventions, type II collagen is mostly used for "bone supplementation", targeting people with more bone wear and tear, osteoarthritis, rheumatoid arthritis, etc.

[0007] In view of this, the inventors of the present application first tried to compound type I collagen peptides derived from bovine hard bones and type I collagen peptides derived from tilapia scales, and found that the improvement effect of improving skin wrinkles and increasing skin elasticity was more significant than that of compound combinations from other sources, but the combination had a significant fishy smell and stickiness, and the dissolution rate was slow. Therefore, by introducing type II collagen peptides derived from bovine cartilage into the composition, it can work synergistically with type I collagen peptides to make up for the deficiencies in taste, flavor and dissolution rate. However, the combination of these three sources still has obvious differences in efficacy, taste, flavor and dissolution rate at different compounding ratios. Furthermore, by adjusting the compounding ratio of type I collagen and type II collagen from different sources, especially increasing the ratio of type II collagen peptides from bovine cartilage, the composition can exert a stable synergistic effect, further enhance the improvement effect, and has the advantages of excellent anti-skin oxidation, improving skin moisture, improving skin wrinkles, and increasing skin elasticity. At the same time, it can enhance the flavor and dissolution rate, and still has a better flavor and faster dissolution rate without adding other substances that improve the flavor and dissolution rate. At the same time, it can reduce costs and has commercial transformation potential. Moreover, the collagen peptide composition does not introduce foreign matter, and can maintain the low immunogenicity and good biocompatibility of collagen peptides. In addition, collagen peptides, as a low molecular weight collagen hydrolyzate, can be used as food additives (such as thickeners, stabilizers, clarifiers, etc.) in foods such as dairy products, beverages, canned foods, wines and bread, and can also be used in medicines and cosmetics, with high application value.

[0008] In one aspect of the present application, a collagen peptide composition is proposed. According to an embodiment of the present application, the collagen peptide composition includes: a first collagen peptide, a second collagen peptide and a third collagen peptide; the first collagen peptide is selected from type I collagen peptide derived from bovine hard bone; the second collagen peptide is selected from type II collagen peptide derived from bovine cartilage; the third collagen peptide is selected from type I collagen peptide derived from tilapia scale; the mass ratio of the first collagen peptide, the second collagen peptide and the third collagen peptide is (1~5): (2~8): 1. By compounding the collagen peptides from the above three sources, it is possible to effectively resist skin oxidation, improve skin moisture, improve skin wrinkles, and increase skin elasticity, and the effect is significantly better than the compounding of any two of the collagen peptides at the same dose. Moreover, collagen peptides, as a low molecular weight collagen hydrolyzate, can be used as food additives (such as thickeners, stabilizers, clarifiers, etc.). The flavor and taste of the three collagen peptides are improved after compounding, and the fishy smell and stickiness are significantly improved. The dissolution rate is fast, and it still has a good flavor and a fast dissolution rate without adding other substances that improve the flavor and dissolution rate. Therefore, the collagen peptide composition can be used as food, medicine and cosmetics, and has high application value.

[0009] According to the embodiments of the present application, the above-mentioned collagen peptide composition may also have the following additional technical features: According to an embodiment of the present application, the collagen peptide composition further includes: a fourth collagen peptide, and the fourth collagen peptide is selected from type I collagen peptide derived from cod skin.

[0010] According to an embodiment of the present application, the mass ratio of the first collagen peptide, the second collagen peptide, the third collagen peptide and the fourth collagen peptide is (1-5): (2-8): 1: (1-5).

[0011] In another aspect of the present application, the present application provides a preparation. According to an embodiment of the present application, the preparation includes the aforementioned collagen peptide composition; the preparation includes food, medicine or cosmetics.

[0012] According to an embodiment of the present application, the food includes health food.

[0013] In another aspect of the present application, the present application proposes the use of the above-mentioned collagen peptide composition in preparing food. According to an embodiment of the present application, the food is used for at least one of the following: anti-skin oxidation, improving skin moisture, improving skin wrinkles, and increasing skin elasticity.

[0014] According to an embodiment of the present application, the food includes health food.

[0015] In another aspect of the present application, the present application proposes the use of the above-mentioned collagen peptide composition in the preparation of medicines or cosmetics. According to the embodiments of the present application, the medicines or cosmetics are used for at least one of the following: anti-skin oxidation, improving skin moisture, improving skin wrinkles, and increasing skin elasticity.

[0016] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. DETAILED DESCRIPTION

[0017] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0018] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0019] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0020] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0021] The present application proposes a collagen peptide composition, a preparation and its application, which will be described in detail below.

[0022] Collagen peptide composition In one aspect of the present application, the present application proposes a collagen peptide composition. According to an embodiment of the present application, the collagen peptide composition includes: a first collagen peptide, a second collagen peptide and a third collagen peptide; the first collagen peptide is selected from type I collagen peptide derived from bovine hard bone; the second collagen peptide is selected from type II collagen peptide derived from bovine cartilage; the third collagen peptide is selected from type I collagen peptide derived from tilapia scale, and the mass ratio of the first collagen peptide, the second collagen peptide and the third collagen peptide is (1-5): (2-8): 1, for example, 1:2:1, 1:4:1, 1:6:1, 1:8:1, 2:2:1, 2:3:1, 2:4:1, 2:6:1, 2:8:1, 4:2:1, 4:4:1, 4:6:1, 4:8:1, 5:2:1, 5:4, 1, 5:6:1, 5:8:1.

[0023] By combining the collagen peptides from the above three sources, it is possible to effectively resist skin oxidation, improve skin moisture, improve skin wrinkles, and increase skin elasticity, and the effect is significantly better than the combination of any two collagen peptides at the same dose. In addition, collagen peptides, as a low molecular weight collagen hydrolysate, can be used as a food additive (such as a thickener, stabilizer, clarifier, etc.). The flavor and taste of the three collagen peptides after compounding are improved, the fishy smell and stickiness are significantly improved, and the dissolution rate is fast.

[0024] The collagen peptide composition of the present application still has a better flavor and a faster dissolution rate without adding other substances that improve the flavor and dissolution rate. Of course, other flavor substances and / or substances that improve the dissolution rate can also be added to meet the higher flavor and dissolution rate requirements of the product. Therefore, the collagen peptide composition of the present application can be applied to foods such as dairy products, beverages, canned foods, wines and breads, and can also be applied to medicines and cosmetics, with high application value.

[0025] According to the embodiments of the present application, the type I collagen peptide derived from bovine bone is from Sichuan Ruibao Jiapeptide Biotechnology Co., Ltd.; the type II collagen peptide derived from bovine cartilage is from Mattel Technology (Qingdao) Co., Ltd.; and the type I collagen peptide derived from tilapia scale is from Mattel Technology (Qingdao) Co., Ltd. The combination of the above three sources of collagen peptides can play a synergistic role, significantly improve the effects of anti-skin oxidation, improve skin moisture, improve skin wrinkles, and increase skin elasticity, while improving flavor, taste and dissolution rate.

[0026] According to an embodiment of the present application, the collagen peptide composition further comprises: a fourth collagen peptide, wherein the fourth collagen peptide is selected from type I collagen peptide derived from cod skin. The above four collagen peptides are compounded to further enhance the efficacy of anti-skin oxidation, improving skin moisture, improving skin wrinkles, and increasing skin elasticity, while improving flavor, taste, and dissolution rate.

[0027] According to an embodiment of the present application, the mass ratio of the first collagen peptide, the second collagen peptide, the third collagen peptide and the fourth collagen peptide is (1-5):(2-8):1:(1-5). 1:2:1:1, 1:4:1:1, 1:6:1:1, 1:8:1:1, 2:2:1:1, 2:3:1:1, 2:4:1:1, 2:6:1:1, 2:8:1:1, 4:2:1:1, 4:4:1:1, 4:6:1:1, 4:8:1:1, 5:2:1:1, 5:4:1:1, 5:4:1:2, 5:4:1:3, 5:6:1:1, 5:8:1:1. In some embodiments, the mass ratio of the first collagen peptide, the second collagen peptide, the third collagen peptide and the fourth collagen peptide is (1-5): (2-8): 1: (1-3). The above four collagen peptides are compounded in the above ratio to further enhance the efficacy of anti-skin oxidation, improve skin moisture, improve skin wrinkles, and increase skin elasticity, while improving flavor, taste and dissolution rate.

[0028] According to the embodiments of the present application, the type I collagen peptide derived from cod skin is derived from Mattel Technology (Qingdao) Co., Ltd. The collagen peptide from the above source is compounded with the first, second and third collagen peptides to exert a synergistic effect, which can further enhance the effects of anti-skin oxidation, improving skin moisture, improving skin wrinkles, and increasing skin elasticity, while improving flavor, taste and dissolution rate.

[0029] preparation In another aspect of the present application, the present application proposes a preparation. According to an embodiment of the present application, the preparation includes the collagen peptide composition described above; the preparation includes food, medicine or cosmetics. The collagen peptide composition of the present application can effectively resist skin oxidation, improve skin moisture, improve skin wrinkles, increase skin elasticity, and at the same time improve flavor, taste and dissolution rate. In addition, collagen peptides, as a low molecular weight collagen hydrolysate, can be used as a food additive (such as a thickener, stabilizer, clarifier, etc.) in foods such as dairy products, beverages, canned foods, wine and bread. Therefore, the collagen peptide composition can be used as food, medicine or cosmetics, and has high application value.

[0030] In some embodiments, the food comprises a health food.

[0031] It should be noted that the characteristics and advantages described above for the collagen peptide composition are also applicable to this preparation and will not be repeated here.

[0032] application In another aspect of the present application, the present application proposes the use of the above-mentioned collagen peptide composition in the preparation of food, medicine or cosmetics. According to the embodiments of the present application, the food, medicine or cosmetics is used for at least one of the following: anti-skin oxidation, improving skin moisture, improving skin wrinkles, increasing skin elasticity, and improving flavor, taste and dissolution rate.

[0033] In some embodiments, the food comprises a health food.

[0034] It should be noted that the characteristics and advantages described above for the collagen peptide composition are also applicable to this application and will not be repeated here.

[0035] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used are not indicated by the manufacturer and are all conventional products that can be obtained commercially.

[0036] Table 1 Sources of collagen peptides

[0037] Example 1 1. Preparation of collagen peptide composition Collagen peptides from different sources were mixed according to the mass ratio in Table 2 to obtain a collagen peptide composition.

[0038] 2. Sensory test The flavor and taste of each collagen peptide composition was independently evaluated by 20 professional tasters. The evaluation index focused on the comprehensive scoring of two key sensory attributes: flavor (fishy smell) and taste (sticky feeling). The score was 1-10 points. The higher the score, the lower the fishy smell and stickiness. The data was statistically processed and presented in the form of mean.

[0039] 3. Dissolution rate Take 3g of collagen peptide composition sample, add 150ml of pure water preheated to 40°C, stir for 1 minute and let stand for 30 seconds, and score the solution based on the state of the solution. The score is 1-10 points. The higher the score, the clearer the solution and the less precipitation.

[0040] 4. Animal experiments Wild-type AB strain zebrafish 3 days after fertilization were randomly selected in 6-well plates, and 30 zebrafish were treated in each well (experimental group). The samples were dissolved in water (total concentration was 500 μg / mL), and a normal control group (normal zebrafish without treatment) and a model control group (zebrafish photoaging model established after sunlight irradiation) were set up at the same time. The volume of each well was 3 mL. Except for the normal control group, the zebrafish photoaging model was established by simulated sunlight irradiation in the other experimental groups. The indexes were detected after 1 day of treatment at 28℃.

[0041] 5. Detection The tail fin area, type I collagen and elastin content of zebrafish in the normal control group, model control group and experimental group were tested. The tail fin area reflects the efficacy of the composition in improving skin moisture and skin wrinkling. The larger the tail fin area, the better the improvement effect. The overall type I collagen and elastin content reflect the efficacy of the composition in increasing skin elasticity. The higher the content, the better the efficacy. The combination of the two indicators reflects the anti-photoaging and antioxidant efficacy of the composition. The specific testing steps are as follows: Tail fin area: 10 zebrafish were randomly selected from each experimental group and placed under a dissecting microscope to take pictures and save the pictures. NIS-Elements D 3.20 advanced image processing software was used to analyze and collect data. The tail fin area of ​​zebrafish was analyzed and the statistical analysis results of this index were used to evaluate the efficacy of the samples in improving skin moisture and skin wrinkles. The statistical processing results were expressed as mean ± SE. SPSS 26.0 software was used for statistical analysis, and p < 0.05 indicated that the difference was statistically significant.

[0042] Type I collagen and elastin content: Zebrafish samples were collected according to the instructions of Zebrafish Col I ELISA KIT and Elastin ELN ELISA, and data were collected using a multifunctional microplate reader to analyze the content of type I collagen and elastin in zebrafish. The statistical analysis results of this index were used to evaluate the efficacy of the samples in increasing skin elasticity. The statistical processing results were expressed as mean ± SE. SPSS 26.0 software was used for statistical analysis, and p<0.05 indicated that the difference was statistically significant.

[0043] The results are shown in Table 2. It can be seen that the first collagen peptide (bovine bone type I), the second collagen peptide (bovine cartilage type II) and the third collagen peptide (tilapia scale type I) have better effects than the model control group and the two-by-two compounding, and have the effects of anti-photoaging, anti-oxidation, improving skin wrinkles, and increasing skin elasticity, which is specifically manifested in improving the area of ​​zebrafish tail fin and increasing the content of type I collagen and elastin. Among them, the improvement effect of the mass ratio of the first collagen peptide, the second collagen peptide and the third collagen peptide is 1: 2: 1, 1: 8: 1, and 2: 3: 1 is better than 2: 1: 2, 2: 1: 3, 1: 1: 4 and 1: 1: 1.

[0044] The combination of the first collagen peptide and the third collagen peptide has a distinct fishy smell and stickiness, a low dissolution rate, and obvious turbidity and precipitation. After the second collagen peptide is added, not only does it have a synergistic effect on the above functions, but the flavor and dissolution rate are also significantly improved. Among them, when the mass ratio of the first collagen peptide, the second collagen peptide and the third collagen peptide is 1: 2: 1, 1: 8: 1, and 2: 3: 1, the flavor and taste are better than 2: 1: 2, 2: 1: 3, 1: 1: 4 and 1: 1: 1.

[0045] At the same sample dose, replacing the type II collagen peptide derived from bovine cartilage with type I collagen peptide derived from cowhide in the three collagen peptide complexes (mass ratio of 1:8:1) including type I from bovine bone, type II from bovine cartilage and type I from tilapia scale did not have the effects of anti-photoaging, anti-oxidation, improving skin wrinkles and increasing skin elasticity compared with the model control group. At the same time, the flavor had a distinct fishy smell and sticky feeling.

[0046] Table 2 Test results of different collagen peptide compositions

[0047] Note: Compared with the model control group, *p<0.05, **p<0.01, ***p<0.001; compared with the bovine bone-derived type I + tilapia scale-derived type I (1: 1) group, %p<0.05, %%p<0.01, %%%p<0.001.

[0048] Example 2 1. Preparation of collagen peptide composition Collagen peptides from different sources were mixed according to the mass ratio in Table 3 to obtain a collagen peptide composition.

[0049] 2. Sensory test Same as Example 1.

[0050] 3. Dissolution rate Same as Example 1.

[0051] 4. Animal experiments Another batch of animals was selected and operated using the experimental procedures of Example 1.

[0052] 5. Detection Same as Example 1.

[0053] The results are shown in Table 3. It can be seen that compared with the combination of type I collagen peptides derived from bovine hard bone, type II collagen peptides derived from bovine cartilage and type I collagen peptides derived from tilapia scales, the combination of type I collagen peptides derived from bovine hard bone, type II collagen peptides derived from bovine cartilage, type I collagen peptides derived from tilapia scales and type I collagen peptides derived from cod skin can further increase the tail fin area, type I collagen content and elastin content, thereby further improving skin resistance to oxidation, improving skin moisture, improving skin wrinkles, increasing skin elasticity, and resisting photoaging, while maintaining better flavor, taste and dissolution rate.

[0054] Replacing the type I collagen peptide derived from bovine bone with type I collagen peptide derived from cowhide in the composite of three collagen peptides (type I derived from bovine bone, type II derived from bovine cartilage, and type I derived from tilapia scale) (mass ratio of 5:4:1) did not have the effects of anti-photoaging, anti-oxidation, improving skin wrinkles, and increasing skin elasticity compared with the model control group. At the same time, the fishy smell and stickiness increased, the flavor and taste deteriorated, and the dissolution rate slowed down.

[0055] Table 3 Test results of different collagen peptide compositions

[0056] Note: Compared with the model control group, *p<0.05, **p<0.01, ***p<0.001.

[0057] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A collagen peptide composition, characterized in that: include: first collagen peptide, second collagen peptide, and third collagen peptide; The first collagen peptide is selected from type I collagen peptide derived from bovine hard bone; The second collagen peptide is selected from type II collagen peptide derived from bovine cartilage; The third collagen peptide is selected from type I collagen peptide derived from tilapia scales; The mass ratio of the first collagen peptide, the second collagen peptide and the third collagen peptide is (1-5):(2-8):

1.

2. The collagen peptide composition according to claim 1, characterized in that The collagen peptide composition further comprises: a fourth collagen peptide, wherein the fourth collagen peptide is selected from type I collagen peptide derived from cod skin.

3. The collagen peptide composition according to claim 2, characterized in that The mass ratio of the first collagen peptide, the second collagen peptide, the third collagen peptide and the fourth collagen peptide is (1-5): (2-8): 1: (1-5).

4. A preparation, characterized in that The preparation comprises the collagen peptide composition according to any one of claims 1 to 3; The preparation includes food, medicine or cosmetics.

5. The preparation according to claim 4, characterized in that The food includes health food.

6. Use of the collagen peptide composition according to any one of claims 1 to 3 in preparing food, characterized in that: The food is used for at least one of the following: resisting skin oxidation, improving skin moisture condition, improving skin wrinkles, and increasing skin elasticity.

7. The use according to claim 6, characterized in that: The food includes health food.

8. Use of the collagen peptide composition according to any one of claims 1 to 3 in the preparation of medicines or cosmetics, characterized in that: The medicine or cosmetic is used for at least one of the following: anti-skin oxidation, improving skin moisture condition, improving skin wrinkles, and increasing skin elasticity.

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