Collagen peptide made from "the power of ginger"

Product features

1. Development of a unique collagen hydrolysate using ginger-containing enzyme

Ginger has been used for its unique spiciness and aroma, but the enzymes contained in ginger have not been effectively used so far. Nippi has found that the proteolytic enzyme zingibain contained in ginger has the property of acting on hydroxyproline, which is a characteristic amino acid in collagen proteins. By utilizing the power of this enzyme contained in ginger, Nippi has established a special product specification along with an efficient production method for collagen peptide products containing a large amount of X-Hyp-Gly-type tripeptides, which are special tripeptides. Nippi Peptide Collagenomics®
GFF-01 (derived from fish) is a representative product that is manufactured with the latest equipment using the ginger enzyme and contains a large amount of X-Hyp-Gly-type tripeptides. Ginger hydrolyzed collagen peptide does not retain the unique flavor of ginger, and the product can be used in various foods as a material with little taste and odor.

2.  Product specification

      X-Hyp-Gly-type tripeptides content: 1 mg / g (Nippi Peptide Collagenomics® GFF-01)

About X-Hyp-Gly-type tripeptides contained in ginger hydrolyzed collagen peptide

By reacting crushed ginger with heat-denatured collagen (gelatin), gelatin is decomposed very efficiently by the function of ginger enzyme to become collagen peptide (Fig. 1). It is known that a large amount of X-Hyp-Gly-type tripeptides is produced in the collagen peptide by this production method, and these tripeptides are peculiar to the collagen processed by ginger enzyme (Fig. 2).
X-Hyp-Gly-type tripeptides are currently under research for their functionality, and their function is expected to be further elucidated.
Taga Y, Kusubata M, Ogawa-Goto K, Hattori S. Efficient absorption of X-hydroxyproline (Hyp)-Gly after oral administration of a novel gelatin hydrolysate prepared using ginger protease. J Agric Food Chem. 64,
2962-2970 (2016)

Stability and absorbability in blood

X-Hyp-Gly-type tripeptides are stable in blood (Fig. 1). In addition to their high absorbency in humans and mice, our in-house test has confirmed that X-Hyp-Gly-type tripeptides are transported to each tissue in the body without being decomposed. For this reason, X-Hyp-Gly-type tripeptides are considered more effective than other peptides.

(Fig.1) Blood stability of Ala-Hyp-Gly

Patented manufacturing process

The ginger hydrolyzed collagen peptide products are manufactured by the proteolytic enzyme zingibain contained in ginger. The manufacturing method of the peptide is open to the public in academic journals, and patented in Japan, the United States, Canada, China and other countries.
     [Patent number] 6075656
Description: Method for Producing Collagen Peptide Composition 

Enzyme from ginger

The plant enzyme zingibain is used in the production of the ginger hydrolyzed collagen peptide product. Zingibain is also utilized in our daily lives. For example, when we cook pork with ginger, soaking the meat with ginger not only adds flavor but also has the effect of softening the meat through the action of zingibain.