Development of a collagen-derived food ingredient with palatability and physiological functions
| Project/Area Number |
21380167
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Kitasato University |
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Principal Investigator |
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| Research Collaborator |
OHATA Motoko 北里大学, 獣医学部, 助教 (60453510)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥19,890,000 (Direct Cost: ¥15,300,000、Indirect Cost: ¥4,590,000)
Fiscal Year 2011: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2010: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2009: ¥13,260,000 (Direct Cost: ¥10,200,000、Indirect Cost: ¥3,060,000)
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| Keywords | コラーゲン / ペプチド / メイラード反応 / 保健的機能性 / 嗜好性 / 抗酸化作用 / 畜産副産物 / 食品素材 |
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| Research Abstract |
Collagen of animal by-products(e. g., chicken skin) was utilized for developing a novel food ingredient. Heat-denatured collagen was hydrolyzed by protease treatment. Hydrolyzed collagen was heat-treated after the addition of carbohydorate(e. g., Xylose). By these procedures, a Maillard reaction product from collagen was obtained. This product showed a strong antioxidative activity in vitro. Also, in vivo assay showed the decrease of oxidative stress marker value(serum hydoroxiperoxide value) and the antihypertensive effect. Palatability of this products was also preferable.
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Report
(4 results)
Research Products
(46 results)
