2021 Volume 17 Pages 31-36
Products prepared from extracellular matrix proteins have been distributed as functional food materials. Some of these are in the form of protein degradation products or peptides to improve water solubility. Among these peptides, it has been reported that skin conditions and joint pains are improved after ingestion of fishderived elastin and collagen peptides. The mechanism of the beneficial effect is thought to be that the lowmolecular-weight peptides absorbed into the bloods after ingestion exert as active components. In this paper, we introduce the peptides that increase in blood after elastin peptide and collagen peptide ingestion, as well as the concentration of peptides absorbed after fish-derived gelatin ingestion, which is a higher molecular weight.