Collagen hydrolysates

Collagen is an extracellular structural protein, a protein that is responsible for the strength and flexibility of connective tissue. It accounts for 25% to 30% of the proteins in humans. Collagen contains mainly peptides with the amino acids glycine, proline and serine. Under physiological conditions, collagenous connective tissue, as a form and strength-giving structural protein, is present in a non-soluble form.

Collagen hydrolysates are made water-soluble by enzymatic processes. They are obtained from animal connective tissue, especially bovine collagen. In Asia, collagen hydrolysates are often obtained from Pacific fish species (cod) or from chicken collagen.

Cosmetics: Collagen hydrolysates are well dispersible and emulsion stabilizing. They are mainly used in hair cosmetics to improve dry and wet combability or hair shine. In skin care creams hydrolysed collagen is used as moisturizing agent as the protein mixture is able to retain moisture in the skin for a longer period of time. Collagen hydrolysates are also used to improve the absorption of dyes on hair and wool textiles.

Nutritionally: hydrolysed collagen is used in protein powders and drinks. In purely legal terms, collagen hydrolysates are food. They are often used in various food supplements.

Pharmaceutical: Collagen hydrolysates are mainly used as tabletting agents, coating materials and fillers.

Medical: It is not yet known to what extent collagen hydrolysates stimulate the formation of cartilage in arthritic joints. Animal experimental results on chondrocyte cultures regarding the inhibition of inflammatory and catabolic processes of hydrolysed collagen also require clinical confirmation (Comblain F et al. 2015).

Only isolated sensitizations have been reported in allergology. Anaphylactic reactions to orally applied hydrolysed fish collagen have been described (Fujimoto W et al. 2016). It is possible that a previous epicutaneous sensitization plays a role here. Contact urticaria on bovine collagen in a hair conditioning product has also been described (Pasche-Koo F et al.1996).

1. Fujimoto W et al (2016) Anaphylaxis provoked by ingestion of hydrolyzed fish collagen probably induced by epicutaneous sensitization. Allergol Int 65:474-476.
2. Comblain F et al (2015) Curcuminoids extract, hydrolyzed collagen and green tea extract synergically inhibit inflammatory and catabolic mediator's synthesis by normal bovine and osteoarthritic human chondrocytes in monolayer. PLoS One 10:e0121654.
3. Pasche-Koo F et al (1996) Contact urticaria with systemic symptoms caused by bovine collagen in a hair conditioner. On J Contact Dermat 7:56-57.