Storage Stability and in Vivo Antithrombotic Activity Evaluation of Collagen Peptide Functional Beverage
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Abstract:
Antiplatelet functional foods can replace drugs in the prevention of thrombosis. Previous studies have shown that silver carp skin collagen peptides (SCPs) have a good antiplatelet activity, and the developed SCPs-based beverages are anticipated to play a role in the prevention of thrombus. In this study, the stability of SCPs powder and derived beverage under different storage conditions was investigated, and a tail thrombosis model was used to evaluate the antithrombotic activity of SCPs powder and derived beverage before and after the storage. The results showed that the peptide loss rate of the vacuum packed SCPs powder stored at room temperature (25 ℃ ) for two months was about 1.43%; The peptide loss rate of the derived SCPs beverage was about 5.90% after being stored at room temperature for three months, and was about 12.87% after being stored at a relatively high temperature (37 ℃ ) for three months, accompanied by the occurrence of the Maillard reaction, growth of bacterial colony and decline of sensory quality; The inhibitory rate of SCPs powder against the tail thrombus formation in mice was 66.4% when the feeding dose was 200 mg/kg•bw. The activity of SCPs powder after two months of storage at room temperature did not decrease significantly compared with that before the storage. The inhibitory rate of the derived SCPs beverage against the tail thrombosis in mice was 58.7%, which decreased to 45.3% after three months of the high-temperature storage, though a similar effect as that of aspirin at a dose of 25 mg/kg•bw was still detected. This study indicates that SCPs powder or liquid beverage are feasible product options, both of which can be used as dietary supplements for the prevention of thrombosis.
