胶原蛋白肽的食用安全性与营养特性研究进展  

Edible Safety and Nutritional Property of Collagen Peptitdes-A Review

作　　者：王林[1] 任宇涵 张悦 陈文岩 朱志玲 高瑞昌[1] WANG Lin;REN Yuhan;ZHNAG Yue;CHEN Wenyan;Zhu Zhiling;GAO Ruichang(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《未来食品科学》2022年第2期31-42,共12页Future Food Science

基　　金：江苏省重点研发计划(BE2022357)。

摘　　要：胶原蛋白肽(collagen peptides,CPs)在延缓皮肤衰老方面已有较长的研究和应用历史,具有较高的食用安全性和消化吸收率,能够靶向性地累积于皮肤组织,有效延缓皮肤衰老进程.但由于CPs的人体适宜摄入量、生物利用形式、组分之间相互作用、生物活性分子机制等尚不明确,导致其功效一直备受质疑和争议,成为当前食品工业和大健康产业的研究热点之一.本文综述了CPs的食用安全性、消化吸收和利用形式,提出了当前存在的主要问题和挑战,以期为其科学应用和未来研究提供理论参考.Collagen peptides(CPs)have a long history of research and application.They have high edible safety and digestibility.They can selectively accuulate in skin tssue and efectively delay the process of skin aging.However,the benefit has been questioned and controversial,due to the uncertainty of the adequate intake.bioavailabilty.interaction effect and molecular mechanism.Therefore.it is still one of the research hotspots of food industry and health industry.Here,we summarize the edible safety,digsibility and biavaibility of CPs.Meanwhile,we also address current problems and callnges,to provide reference for the application and future research on CPs.

关 键 词：胶原蛋白肽 食用安全性 消化吸收 利用形式 存在问题 

分 类 号：TS201.4[轻工技术与工程—食品科学]