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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #424922
Research Project: Prevention of Obesity Related Metabolic Diseases by Bioactive Components of Food Processing Waste Byproducts and Mitigation of Food Allergies

Location: Healthy Processed Foods Research

Title: Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems

Author
item ZHOU, YONGIIE - China Agricultural University
item JIANG, YANFEI - Beijing Qingyan Boshi Health Management Co, Ltd
item ZHANG, YAN - Mississippi State University
item Yokoyama, Wallace
item WU, JIANPING - University Of Alberta
item CHANG, SAM - Mississippi State University
item HONG, HUI - China Agricultural University
item LUO, YONGKANG - China Agricultural University
item LI, BO - China Agricultural University
item TAN, YUQING - China Agricultural University

Submitted to: Trends in Food Science and Technology
Publication Type: Review Article
Publication Acceptance Date: 12/18/2024
Publication Date: 2/1/2025
Citation: Zhou, Y., Jiang, Y., Zhang, Y., Yokoyama, W.H., Wu, J., Chang, S., Hong, H., Luo, Y., Li, B., Tan, Y. 2025. Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems. Trends in Food Science and Technology. 156. Article 104849. https://doi.org/10.1016/j.tifs.2024.104849.
DOI: https://doi.org/10.1016/j.tifs.2024.104849

Interpretive Summary: Peptides, fragments of proteins, have been shown to have useful bioactive properties in addition to being the building blocks of proteins. Collagen is a protein found in animal skin and connective tissue. Collagen tissues are often discarded in processing waste. This review article discusses the problems encountered in producing collagen peptides, increasing their bioavailability, and research of the bioactivity of specific collagen peptides.

Technical Abstract: The increasing interest in wellness and preventive healthcare is catalyzing the demand for functional foods and nutraceuticals. Natural functional foods are generally perceived safer and more beneficial than synthetic pharmaceuticals. Among natural sources, collagen peptides are highlighted as a potential source for nutritional supplements or functional food components due to their well-documented physiological advantages. Nonetheless, the challenge of low oral bioavailability of collagen peptides curtails their potential health benefits. In response, various encapsulation systems have been developed to enhance the oral bioavailability of collagen peptides, thereby increasing their bioactive efficacy. This review explores the bioavailability of collagen peptides following oral administration through four distinct phases: bioaccessibility during gastrointestinal digestion, absorption within the small intestinal epithelium, hepatic first-pass metabolism, and bioactivity within target tissues. Additionally, recent advancements in encapsulation systems for collagen peptides are discussed, including microcapsules, water-in-oil-in-water (W1/O/W2) double emulsions, hydrogels, nanoliposomes, and electrospinning. These systems have shown to improve the stability and controlled release of collagen peptides, enhancing their oral bioavailability. The review concludes with an overview of the current challenges and future prospects for encapsulation systems, paving the way for broader nutritional and medicinal applications of collagen peptides.