Extraction, Isolation and Characterization of Collagen Peptide from Fish and Recent Biological Activities of the Collagen Peptides

Abstract

Particularly in the form of collagen peptides, collagen, an important structural protein present in many animal tissues, has drawn much interest for its possible health advantages. In this study, we look at the methods for isolating, characterizing, and extracting collagen peptides from fish sources. Due to its great availability and sustainability, fish collagen is a possible replacement for conventional collagen sources. Fish collagen peptides must be extracted using a number of processes, including demineralization, deproteinization, and acid or enzymatic treatment. These procedures are necessary to produce collagen that is very pure and bioactive. For characterizing isolated collagen peptides, methods including SDS-PAGE, FTIR spectroscopy, and amino acid analysis are frequently used to evaluate their quality and make-up. The subject of contemporary research has been the biological functions of collagen peptides generated from fish. These peptides have demonstrated a range of health-promoting qualities, including as antioxidant, anti-inflammatory, and anti-aging activities. They have also shown promise in boosting joint health, skin health, and wound healing. Fish collagen peptides are useful additives in medications, cosmetics, and nutritional supplements due to their bioavailability and bioactivity. Additionally, new research has demonstrated the potential of fish collagen peptides to improve gastrointestinal, bone, and cardiovascular health. These results indicate that fish collagen peptides have several uses in the nutraceutical and functional food industries