Gastrointestinal Digestion Model Assessment of Peptide Diversity and Microbial Fermentation Products of Collagen Hydrolysates.

Christina E Larder,Michèle M Iskandar,Stan Kubow

doi:10.3390/nu13082720

Abstract

Osteoarthritis (OA), the most common form of arthritis, is associated with metabolic diseases and gut microbiome dysbiosis. OA patients often take supplements of collagen hydrolysates (CHs) with a high peptide content. Following digestion, some peptides escape absorption to induce prebiotic effects via their colonic fermentation to generate short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs) and colonic gases (NH4 and H2S). The capacity of CHs to generate microbial metabolites is unknown. Proteomic analysis of two CHs (CH-GL and CH-OPT) demonstrated different native peptide profiles with increased peptide diversity after in vitro gastric and small intestinal digestion. Subsequent 24 h fermentation of the CH digests in a dynamic gastrointestinal (GI) digestion model containing human fecal matter showed that CH-OPT increased (p < 0.05) H2S, SCFAs (propionic, butyric and valeric acids), BCFAs, and decreased NH4 in the ascending colon reactor with no major changes seen with CH-GL. No major effects were observed in the transverse and descending vessels for either CH. These findings signify that CHs can induce prebiotic effects in the ascending colon that are CH dependent. More studies are needed to determine the physiological significance of CH-derived colonic metabolites, in view of emerging evidence connecting the gut to OA and metabolic diseases.

Highlights

Osteoarthritis (OA) is the most common form of arthritis, affecting 50% of people over 75 years old, and accounting for 25% of visits to family doctors [1,2,3]
Had 300 peptide sequences not found in collagen hydrolysates (CHs)-OPT after digestion, whereas CH-OPT had 574 sequences not observed in CH-GL
There is limited information regarding the digestion of food-derived peptides and the effects on the gut microbiome and microbial fermentation products such as short-chain fatty acids (SCFAs), branchedchain fatty acids (BCFAs), NH4 and hydrogen sulfide (H2 S)

Summary

Introduction

Osteoarthritis (OA) is the most common form of arthritis, affecting 50% of people over 75 years old, and accounting for 25% of visits to family doctors [1,2,3]. OA results in pain, mobility limitations and significant swelling in joint areas, most often in the knees and hips. Genetic predisposition, previous injuries, sex, but is highly associated with metabolic diseases and conditions such as obesity, diabetes, hypertension and dyslipidemia [4,5,6,7,8]. The link between metabolic diseases and OA has become increasingly significant, such that the 2021 Osteoarthritis Research. Society International (OARSI) Virtual World Congress held dedicated sessions on metabolic pathways and disorders contributing to OA [9]. OA is associated with an increased risk of metabolic syndrome [10,11].

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Conclusion