Product properties of collagen peptides and their application in clinical nutrition

Abstract

As an important functional food ingredient, collagen peptide has gradually gained attention for its application in clinical nutrition in recent years due to its health benefits for bones, joints and skin. Collagen is the most important organic component in bone tissue, with the function of supporting bone structure and participating in bone metabolism. Its structure is characterised by a triple-stranded helical morphology and is rich in glycine, proline and hydroxyproline, which gives it a high biological activity in the body. Collagen can be converted into more absorbable collagen peptides by enzymatic and acid-base hydrolysis methods. Enzymatic hydrolysis is able to better retain the biological activity of collagen compared to acid-base hydrolysis, and the length of the prepared peptide chain and amino acid composition determine its effect in the body. Studies have shown that oral collagen peptides have a significant effect on bone health, joint health and skin repair. Collagen peptides can improve bone density, prevent osteoporosis and promote fracture healing; in joint health, collagen peptides can relieve joint pain and improve function; for skin, it can improve skin elasticity, reduce wrinkles and accelerate wound healing. In addition, collagen peptides have immunomodulatory and anti-inflammatory effects. Although collagen peptides show promise in clinical applications, current research still has some limitations. The results of clinical trials are not entirely consistent, especially in terms of dosage, frequency of use and long-term safety, which still need to be further explored. In addition, the mechanism of action of collagen peptides is not fully understood, especially in terms of the specific pathways by which they promote bone health and ameliorate joint diseases, and more studies are still needed to further validate them.