近年來由於高齡及肥胖人口增加，骨關節炎 (Osteoarthritis, OA) 逐漸成為常見的退化性疾病。萃取自軟骨且保留完整三股螺旋結構的第二型膠原蛋白經臨床研究證實，可緩解骨關節炎的疼痛及症狀。目前未變性第二型膠原蛋白粉末主要仰賴其他國家進口，若能開發台灣本土量化的第二型膠原蛋白製程，將能有效減少關節保健產品的生產成本。超高壓技術能輔助胃蛋白酶萃取雞軟骨中的天然第二型膠原蛋白，並提高其產率及純度，同樣達到降低產品成本的目的。且超高壓技術具有冷殺菌效果，能在殺菌時避免膠原蛋白受熱破壞，生產具膠原蛋白功效性的保健飲品，與市面上未變性第二型膠原蛋白的膠囊錠劑進行市場區隔。本計畫預計規劃一年時間進行，上半年度於食品工廠以超高壓輔助胃蛋白酶萃取雞軟骨中的天然第二型膠原蛋白，並進行量化製備。下半年度以膠原蛋白粉末開發關節保健飲品，並確認其安定性及保存性。最終於計畫結束後，將膠原蛋白粉末製備技術及保健飲品配方，技術轉移予國內機能性食品廠商。望能促進國內機能性食品產業的發展，增進關節炎患者及高齡族群的健康福祉。 In recent years, Osteoarthritis (OA) had become a common degenerative disease with the increase of aged and obese population. Native type II collagen with complete triple helical structure isolated from cartilages had been clinically proven to relieve the pain and symptoms of OA. The source of native type II collagen in healthcare products in Taiwan was imported mainly by other countries. Therefore, development of locally produced type II collagen was important to reduce the cost of healthcare products. High pressure processing could assist pepsin hydrolysis of chicken sternal to increase the yield and purity of native type II collagen. Meanwhile, cold pasteurization by high pressure processing avoided heat-induced denaturation of collagen and maintain its efficacy in healthcare beverages.The study will be completed in one year. In the first half year, the chicken sternal was extracted in food factory by high hydrostatic pressure assisted pepsin hydrolysis to produce the mass production of native type II collagen. In the latter half of year, collagen powders were used to develop the functional beverages. Then, the product was analyzed for the stability, physicochemical properties and preservation test. Finally, it is hoped that the method of collagen powder and the formula of functional beverage can be took the technology transfer to cooperative company or other food company. Hoping to promote the development of domestic functional food, and improve the well-being of arthritis patients and the elderly.
high pressure processing
type II collagen