The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985891%3A_____%2F21%3A00545736" target="_blank" >RIV/67985891:_____/21:00545736 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/68407700:21220/21:00357105
Výsledek na webu
<a href="https://www.sciencedirect.com/science/article/pii/S0889157521002593?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157521002593?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2021.104059" target="_blank" >10.1016/j.jfca.2021.104059</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols
Popis výsledku v původním jazyce
The aim of this pilot study is to compare two extraction processes tested in our lab with intention to preserve the biological structure and functions of collagen-based isolate for biomedical purposes during its processing. Collagen type I was isolated from various animal sources from fish, porcine and rat skins. The resulting isolates, along with commercial calf collagens as control, were subsequently characterised and their composition examined by means of several analytical methods such as amino acid analysis, FTIR, SDS-PAGE. Moreover, the moisture, lipid, glycosaminoglycans, hydroxyproline and N contents were determined. We found that both the factors considered, the source of the collagen and the process employed, exerted effects on the final composition of the isolate and we monitored the key differences, in particular, with respect to the protein and lipid contents. Moreover, the study provides a discussion of issues surrounding the assessment of the actual pure collagen content determined on the basis of the content of hydroxyproline and the purity of the protein fraction.
Název v anglickém jazyce
The proportion of the key components analysed in collagen-based isolates from fish and mammalian tissues processed by different protocols
Popis výsledku anglicky
The aim of this pilot study is to compare two extraction processes tested in our lab with intention to preserve the biological structure and functions of collagen-based isolate for biomedical purposes during its processing. Collagen type I was isolated from various animal sources from fish, porcine and rat skins. The resulting isolates, along with commercial calf collagens as control, were subsequently characterised and their composition examined by means of several analytical methods such as amino acid analysis, FTIR, SDS-PAGE. Moreover, the moisture, lipid, glycosaminoglycans, hydroxyproline and N contents were determined. We found that both the factors considered, the source of the collagen and the process employed, exerted effects on the final composition of the isolate and we monitored the key differences, in particular, with respect to the protein and lipid contents. Moreover, the study provides a discussion of issues surrounding the assessment of the actual pure collagen content determined on the basis of the content of hydroxyproline and the purity of the protein fraction.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
20903 - Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials
Návaznosti výsledku
Projekt
<a href="/cs/project/NV19-02-00068" target="_blank" >NV19-02-00068: Bioartificiální kardiovaskulární záplaty a cévní náhrady na bázi porcinního kolagenu zesílené nano/mikrovlákny remodelované pomocí kmenových buněk v bioreaktorech</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food Composition and Analysis
ISSN
0889-1575
e-ISSN
1096-0481
Svazek periodika
103
Číslo periodika v rámci svazku
October
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
10
Strana od-do
104059
Kód UT WoS článku
000695367900002
EID výsledku v databázi Scopus
2-s2.0-85111258647