The anti-obesogenic and anti-diabetic properties of marine collagen peptides

Rina P. M. Wong; Rina P. M. Wong; Zhong Kai Zhou; Padraig M. Strappe

doi:10.3389/frfst.2023.1270392

Frontiers in Food Science and Technology (Jan 2024)

The anti-obesogenic and anti-diabetic properties of marine collagen peptides

Rina P. M. Wong,
Rina P. M. Wong,
Zhong Kai Zhou,
Padraig M. Strappe

Affiliations

Rina P. M. Wong: Curtin Health Innovation Research Institute (CHIRI), Curtin Medical School, Curtin University, Bentley, WA, Australia
Rina P. M. Wong: School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
Zhong Kai Zhou: College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
Padraig M. Strappe: Curtin Health Innovation Research Institute (CHIRI), Curtin Medical School, Curtin University, Bentley, WA, Australia

DOI: https://doi.org/10.3389/frfst.2023.1270392
Journal volume & issue: Vol. 3

Abstract

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Marine collagen hydrolysates and purified peptides can be sourced from a variety of species. Application of collagen peptides to animal models of diabetes and obesity is contributing to the goal of elucidating a mode of action and their broad spectrum application includes wound healing and bone fracture, both of which are significant co-morbidities of diabetes and obesity related illnesses.

Published in Frontiers in Food Science and Technology

ISSN: 2674-1121 (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.frontiersin.org/journals/food-science-and-technology/

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