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請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/22088
標題: Effect of Different Collagen on Anterior Cruciate Ligament Transection and Medial Meniscectomy-Induced Osteoarthritis Male Rats
作者: Felim, Jerrell
Chen, Chun-Kai
Tsou, David
Kuo, Hsiang-Ping
Kong, Zwe-Ling 
關鍵字: TUMOR-NECROSIS-FACTOR;CARTILAGE MATRIX;NITRIC-OXIDE;II COLLAGEN;ARTICULAR-CARTILAGE;HYDROLYSATE;PROTEOGLYCAN;DEGRADATION;ANTIOXIDANT;ARTHRITIS
公開日期: 5-七月-2022
出版社: FRONTIERS MEDIA SA
卷: 10
來源出版物: FRONT BIOENG BIOTECH
摘要: 
Osteoarthritis (OA) is a common type of arthritis characterized by degeneration of the articular cartilage and joint dysfunction. Various pharmacological and non-pharmacological techniques have been used to manage these diseases. Due to the diverse therapeutic properties of marine collagen, it has received considerable attention in its pharmacological application. Thus, the purpose of this study was to compare the efficacy of jellyfish collagen, collagen peptide, other sources of marine collagen, and glycine in treating OA. In the OA rat model, an anterior cruciate ligament transection combined with medial meniscectomy surgery (ACLT + MMx) was used to induce osteoarthritis in rats. Two weeks before surgery, male Sprague-Dawley rats were fed a chow-fat diet. After 6 weeks of treatment with collagen, collagen peptide, and glycine, the results show that they could inhibit the production of proinflammatory cytokines and their derivatives, such as COX-2, MMP-13, and CTX-II levels; therefore, it can attenuate cartilage degradation. Moreover, collagen peptides can promote the synthesis of collagen type II in cartilage. These results demonstrate that collagen and glycine have been shown to have protective properties against OA cartilage degradation. In contrast, collagen peptides have been shown to show cartilage regeneration but less protective properties. Jellyfish collagen peptide at a dose of 5 mg/kg b. w. has the most significant potential for treating OA because it protects and regenerates cartilage in the knee.
URI: http://scholars.ntou.edu.tw/handle/123456789/22088
ISSN: 2296-4185
DOI: 10.3389/fbioe.2022.917474
顯示於:食品科學系
03 GOOD HEALTH AND WELL-BEING
14 LIFE BELOW WATER

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