Gastrointestinal Digestion Model Assessment of Peptide Diversity and Microbial Fermentation Products of Collagen Hydrolysates

• Main Authors: Christina E. Larder, Michèle M. Iskandar, Stan Kubow
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Nutrients
• Subjects: nutraceutical; in vitro digestion; collagen hydrolysate; short-chain fatty acids; branched-chain fatty acids; osteoarthritis
• Online Access: https://www.mdpi.com/2072-6643/13/8/2720

Osteoarthritis (OA), the most common form of arthritis, is associated with metabolic diseases and gut microbiome dysbiosis. OA patients often take supplements of collagen hydrolysates (CHs) with a high peptide content. Following digestion, some peptides escape absorption to induce prebiotic effects via their colonic fermentation to generate short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs) and colonic gases (NH₄ and H₂S). The capacity of CHs to generate microbial metabolites is unknown. Proteomic analysis of two CHs (CH-GL and CH-OPT) demonstrated different native peptide profiles with increased peptide diversity after in vitro gastric and small intestinal digestion. Subsequent 24 h fermentation of the CH digests in a dynamic gastrointestinal (GI) digestion model containing human fecal matter showed that CH-OPT increased (<i>p</i> < 0.05) H₂S, SCFAs (propionic, butyric and valeric acids), BCFAs, and decreased NH₄ in the ascending colon reactor with no major changes seen with CH-GL. No major effects were observed in the transverse and descending vessels for either CH. These findings signify that CHs can induce prebiotic effects in the ascending colon that are CH dependent. More studies are needed to determine the physiological significance of CH-derived colonic metabolites, in view of emerging evidence connecting the gut to OA and metabolic diseases.