Utility Of Collagen Research Articles

Chemical and Organoleptic Properties of Dragon Fruit Gummy Candy and Apple Snail Collagen Extract with Carrageenan Addition

Gummy candy is a soft confectionery crafted from fruit juice, sugar, and gelling agents, known for its chewy texture. The utilization of dragon fruit juice enhances its nutritional value due to its antioxidant properties, phenolic compounds, and vitamin C content. Additionally, it aims to diversify products derived from dragon fruit. Meanwhile, the utilization of collagen from apple snails seeks to boost the economic value of these snails and provide an alternative source of collagen raw material. In this study, the gummy candy uses carrageenan as a hydrocolloid material to establish the chewy texture. This study's primary objective is to determine the optimal combination involving the proportion of dragon fruit juice, apple snail collagen extract, and carrageenan concentration for producing high-quality gummy candy. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications. The first factor was the proportion of dragon fruit juice to apple snail collagen (70:30, 75:25, and 80:20), while the second factor was the carrageenan concentration (3%, 5%, and 7% w/w). Observational data were analyzed using Analysis of Variance (ANOVA), and if interactions were observed, they were further assessed with Tukey's test at a significance level of 5%. The treatment combination of a 75:25 proportion of dragon fruit juice to apple snail collagen and a 7% carrageenan concentration proved to be the most effective, yielding gummy candy with a moisture content of 13.21%, ash content of 0.95%, and organoleptic evaluation scores for aroma, taste, color, and texture of 3.25, 3.4, 3.4, and 3.7.

Improving collagen extraction through an alternative strategy based on succinic anhydride pretreatment to retain collagen's triple‐helix structure

ABSTRACTThe improvement of the extraction yield of collagen while retaining its triple‐helix structure continues to represent a significant challenge for the high‐value utilization of collagen. In this study, pigskin was pretreated by succinic anhydride via the chemical linking of additional carboxylic groups to epsilon amino groups with a conversion degree of 90.2% to obtain pretreatment acid‐pepsin‐solubilized collagen (PAPC). The pretreatment by succinic anhydride increased the tropocollagen distance from 1.39 to 1.42 nm. This permitted acid and pepsin to more easily enter into the fiber clearance and, thus, improved the collagen extraction yield by 9.6%. Furthermore, X‐ray diffraction, Fourier transform infrared spectroscopy, circular dichroism, ultrasensitive differential scanning calorimetry, and atomic force microscopy analysis demonstrated that the triple‐helix conformation of PAPC was well‐maintained. The equilibrium surface tension and isoelectric point of PAPC were 57.48 mN/m and 4.01, respectively; this suggested that the PAPC had surface activity and better solubility in a neutral pH solution. The novelty of PAPC lay in its facilitating fibroblast proliferation, and no extra cytotoxicity was introduced into the collagen after pretreatment. According to these results, our study revealed that succinic anhydride pretreatment as an alternative strategy retained the triple‐helix structure of collagen and improved its extraction ratio; this might be a feasible, yet promising paradigm for the high‐value utilization of collagen. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45424.

ВНЕСЕННЯ КОЛАГЕНВМІСНИХ СУМІШЕЙ В ФАРШЕВІ СИСТЕМИ

В статті приведено обґрунтування найбільш раціональних шляхів введення додаткових джерел тваринних білків в фаршеві системи, які призначені для виготовлення ковбас вареної групи. Наведено результати впливу попередньо гідратованих та сухих білкових стабілізаторів на функціонально-технологічні та органолептичні показники м’ясних виробів. Аргументовано доцільність додавання колагеновмісних структуроутворювачів саме в гелеподібній формі при складанні фаршу на промислових підприємствах. Встановлено, що внесення гелеподібних білоквмісних композицій в фаршеві системи забезпечує вищі показники органолептичної оцінки готових виробів, ніж при виготовленні м’ясних продуктів з додаванням порошкоподібних стабілізаторів. Результати, отримані після проведення досліджень, можуть бути аргументом для зміни технології внесення структуроутворювачів в фаршеві емульсії.

II-3. コラーゲンの回収と利用

II-3. コラーゲンの回収と利用

Reduced type I collagen utilization: a pathogenic mechanism in COL5A1 haplo-insufficient Ehlers-Danlos syndrome.

To examine mechanisms by which reduced type V collagen causes weakened connective tissues in the Ehlers-Danlos syndrome (EDS), we examined matrix deposition and collagen fibril morphology in long-term dermal fibroblast cultures. EDS cells with COL5A1 haplo-insufficiency deposited less than one-half of hydroxyproline as collagen compared to control fibroblasts, though total collagen synthesis rates are near-normal because type V collagen represents a small fraction of collagen synthesized. Cells from patients with osteogenesis imperfecta (OI) and haplo-insufficiency for proalpha1(I) chains of type I collagen also incorporated about one-half the collagen as controls, but this amount was proportional to their reduced rates of total collagen synthesis. Collagen fibril diameter was inversely proportional to type V/type I collagen ratios (EDS > control > OI). However, a reduction of type V collagen, in the EDS derived cells, was associated with the assembly of significantly fewer fibrils compared to control and OI cells. These data indicate that in cell culture, the quantity of collagen fibrils deposited in matrix is highly sensitive to reduction in type V collagen, far out of proportion to type V collagen's contribution to collagen mass.