Hydrolyzed Collagen Peptides – Grass-Fed

What exactly is collagen? 

Collagen is a protein the body produces that plays an essential role in supporting the structure and function of hair, skin, nails, cartilage, bones, blood vessels, and connective tissue.

It is the human body’s most abundant protein, representing 35% of its dry weight, comprised of 19 essential and nonessential amino acids, and composed of three chains wound into a tight helix, with each chain being 1400 amino acids long. 

Collagen is primarily made up of the amino acids Glycine (33% of total collagen), hydroxyproline and proline (22% of total collagen), and glutamate (derived from its precursor glutamine and an essential precursor for proline).  

Bones, marrow, and connective tissue not only contain all the necessary materials needed to keep the structural foundation of our body strong and healthy but also a litany of amino acids. Bone broth is one of the best natural sources of collagen. According to an article in the Journal of Gastroenterology, glutamate (Glu) is the primary gut energy source for each nutrient’s absorption and metabolism. Yet, only a trace amount of Glu reaches the general circulation.

Collagen is the glue that holds your body together and has been classified into different families; fibrillar and network-forming collagens.

1. Fibril-associated collagens with interrupted triple helices (FACITs): Most abundant in vertebrae and plays a structural role in tissue’s shape and mechanical properties. Includes types I, II, III, V, XI, XXIV, XXVII)
2. Membrane-associated collagens with interrupted triple helices (MACITs)
3. Multi triple-helix domains and interruptions (MULTIPLEXINS) include types XV(skeletal and cardiac tissue) and XVIII(liver)

While there are technically 28 types of collagen that differ based on molecular assembly, cell components added, and where the collagen is used in the body, there are five primary types.

1. Type I makes up 90% of your body’s collagen and is densely packed to provide structure for your skin, bones, tendons, and ligaments.
2. Type II is found in elastic cartilage, gives cartilage strength and elasticity, and provides joint support. It supports the binding process with the help of fibronectin (A glycoprotein that plays an essential role in tissue repair) and other collagens.
3. Type III is a significant component of the extracellular matrix found in muscles, arteries, blood vessels, and organs. Specific to tissues with large portions of elastic fibers. Type III collagen also interacts with platelets in the blood clotting cascade and is an essential signaling molecule in wound healing.
4. Type IV is the primary component of basement membranes (thin layers of the extracellular matrix that form supportive structures) found in layers of your skin, forming their backbone.
5. Type V is a fibrillar collagen (essential for forming collagen fibers)of types I and III collagen, optimal for the formation and quality of tissue. Type V collagen contributes to the bone matric, corneal stroma, and interstitial matrix of muscles, liver, lungs, and placenta.
6. NOTE: Z Natural Foods’ Hydrolyzed Collagen Peptides (Grass-fed) contain Type I and Type III.

What is hydrolyzed collagen?

First, it is crucial to understand that hydrolyzed collagen may go by several other names, like collagen hydrolysate and collagen peptides. Next, all collagen, by definition, is technically hydrolyzed, but there are different levels to this process (partially and fully).

For example, gelatin is partially hydrolyzed, and collagen peptides are fully hydrolyzed.

Finally, hydrolyzed collagen is, by definition, a denatured protein. Now, to correctly answer the question of what hydrolyzed collagen is, it is also essential to understand the hydrolyzation process.

Hydrolyzed collagen is created through hydrolysis, a process where water molecules rupture the chemical bond. There are various methods to complete this process and produce hydrolyzed collagen.

The first can be observed by the thermal treatment of collagen above 40 degrees Celsius. Once the chains are separated, hydrolysis is carried out by the action of proteolytic enzymes resulting in hydrolyzed collagen or peptides. This end product has a low molecular weight, and its solubility and activity will vary based on the type of enzymes used in the process.

The other kind of hydrolysis is through the use of hydrochloric or phosphoric acid or an alkaline method which all produce a high salt concentration in the final product. Essentially hydrolyzed collagen is collagen broken down into smaller protein chains creating peptides for the purpose of easier digestion and better absorption.

In a double-blind, placebo-controlled, randomized clinical study on the effectiveness of collagen peptides on knee Osteoarthritis specific to improvement in treatment, “There was a significant reduction from baseline to Visit 7 in the primary endpoints of WOMAC and VAS scores and the secondary endpoint of QOL score in subjects with PCP and BCP groups, while in subjects with placebo group the endpoint indices remained unaltered. Furthermore, all the score levels of WOMAC, VAS, and QOL decreased significantly (P < 0.01) in the study group compared to the placebo group in Visit 7.”

Therefore, it was concluded, “The study demonstrated that collagen peptides are potential therapeutic agents as nutritional supplements for the management of osteoarthritis and maintenance of joint health.”

In another study of 200 male and female (minimum 50 years old) patients evaluating the effect of collagen hydrolysate on articular pain, “At six months, the proportion of clinical responders to the treatment, according to VAS scores, was significantly higher in the collagen hydrolysate (CH) group 51.6%, compared to the placebo group 36.5% (p<0.05). However, there was no significant difference between groups at three months (44.1% vs. 39.6%, p=0.53). No significant difference in terms of security and tolerability was observed between the two groups.” It was concluded, “This study suggests that collagen hydrolysate 1200 mg/day could increase the number of clinical responders (i.e., improvement of at least 20% on the VAS) compared to placebo.”

Gelatin vs. Hydrolyzed Collagen

This comparison is about something other than which form is better; it is for clarification so you understand the use and proper application of these raw materials.

As mentioned earlier, there are two levels to the hydrolyzation process; Partially and fully hydrolyzed. Gelatin is a partially hydrolyzed collage because it does not go through the crucial step of being broken down by enzymes.

Partially hydrolyzed gelatin also has a higher molecular weight making it soluble only in hot water and solidifies in cold water. While this makes a superior ingredient as a thickening agent in soups, stews, and desserts and is also excellent for making gummies, some might consider this less versatile.

You may also know this raw material by its other name, JELLO. As your mother used to tell you, “There is always room for jello.” Fully hydrolyzed collagen (collagen peptides) is soluble in hot and cold liquids and highly versatile. In simple terms, gelatin is the cooked form of collagen, and hydrolyzed collagen is gelatin that has been more highly processed to break up the protein chain for better absorption.

Summary of important information

Z Natural foods hand-picks specific ingredients for our customers to provide the best quality product based on three factors.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Collagen is a protein the body produces that plays an essential role in supporting the structure and function of hair, skin, nails, cartilage, bones, blood vessels, and connective tissue.

1. It is the human body’s most abundant protein, representing 35% of its dry weight, comprised of 19 essential and nonessential amino acids, and composed of three chains wound into a tight helix, with each chain being 1400 amino acids long.
2. Collagen is primarily made up of the amino acids Glycine (33% of total collagen), hydroxyproline and proline (22% of total collagen), and glutamate (derived from its precursor glutamine and an essential precursor for proline).
3.  Collagen is the glue that holds your body together and has been classified into different families; fibrillar and network-forming collagens.
4. Fibril-associated collagens with interrupted triple helices (FACITs): Most abundant in vertebrae and plays a structural role in tissue’s shape and mechanical properties. Includes types I, II, III, V, XI, XXIV, XXVII)
5. Membrane-associated collagens with interrupted triple helices (MACITs)
6. Multi triple-helix domains and interruptions (MULTIPLEXINS) include types XV(skeletal and cardiac tissue) and XVIII (liver)
7. While there are technically 28 types of collagen that differ based on molecular assembly, cell components added, and where the collagen is used in the body, there are five primary types.
8. Type I makes up 90% of your body’s collagen and is densely packed to provide structure for your skin, bones, tendons, and ligaments.
9. Type II is found in elastic cartilage, gives cartilage strength and elasticity, and provides joint support. It supports the binding process with the help of fibronectin(A glycoprotein that plays an essential role in tissue repair) and other collagens.
10. Type III is a significant component of the extracellular matrix found in muscles, arteries, blood vessels, and organs. Specific to tissues with large portions of elastic fibers. Type III collagen also interacts with platelets in the blood clotting cascade and is an essential signaling molecule in wound healing.
11. It is crucial to understand that hydrolyzed collagen may go by several other names, like collagen hydrolysate and collagen peptides.
12. All collagen, by definition, is technically hydrolyzed, but there are different levels to this process(partially and fully). For example, gelatin is partially hydrolyzed, and collagen peptides are fully hydrolyzed.
13. To correctly answer the question of what hydrolyzed collagen is, it is also essential to understand the hydrolyzation process. Hydrolyzed collagen is created through hydrolysis, a process where water molecules rupture the chemical bond.
14. There are various methods to complete this process and produce hydrolyzed collagen. The first can be observed by the thermal treatment of collagen above 40 degrees Celcius. Once the chains are separated, hydrolysis is carried out by the action of proteolytic enzymes resulting in hydrolyzed collagen or peptides. This end product has a low molecular weight, and its solubility and activity will vary based on the type of enzymes used in the process. The other kind of hydrolysis is through the use of hydrochloric or phosphoric acid or an alkaline method which all produce a high salt concentration in the final product.
15. Essentially hydrolyzed collagen is collagen broken down into smaller protein chains creating peptides for the purpose of easier digestion and better absorption.
16. Gelatin vs. Hydrolyzed Collagen: This comparison is about something other than which form is better; it is for clarification, so you understand the use and proper application of these raw materials.
17. There are two levels to the hydrolyzation process; Partially and fully hydrolyzed.
18. Gelatin is a partially hydrolyzed collage because it does not go through the crucial step of being broken down by enzymes. Partially hydrolyzed gelatin also has a higher molecular weight making it soluble only in hot water and solidifies in cold water. While this makes a superior ingredient as a thickening agent in soups, stews, and desserts and is also excellent for making gummies, some might consider this less versatile. You may also know this raw material by its other name, JELLO. As your mother used to tell you, “There is always room for jello.”
19. Fully hydrolyzed collagen (collagen peptides) is soluble in hot and cold liquids and highly versatile.
20. In simple terms, gelatin is the cooked form of collagen, and hydrolyzed collagen is gelatin that has been more highly processed to break up the protein chain for better absorption.

Some research suggests that Collagen may contain the following constituents:

Protein, amino acids, collagen type l and III

Suggested Use: Mix 1 scoop (12 grams ) with 12 ounces of cold water, skim milk, or juice and thoroughly mix in a blender, shaker, or with fork for 20-30 seconds. For best results, consume 1-2 servings daily, with one serving post-exercise. It can also be blended into your favorite smoothie.

Mixing suggestion: To make a delicious smoothie, mix with our 100% pure cacao and gelatinized maca root powder. It can also be added to coffee to make excellent high-protein coffee.

Miscellaneous Facts about our Hydrolyzed Collagen Powder (Bovine)

Ingredients: Hydrolyzed Collagen (Bovine source).

Parts Used: Grass-fed Bovine Hide.

Other Names: Collagen Protein, Collagen Hydrolysate, Collagen Hydrolysis, Collagen Hydrolyzed, Hydrolyzed Gelatin, Collagen Peptides, Proteins Hydrolyze, Gelatin, Collagen.

Origin: Raised and processed in Argentina or Brazil and packaged with care in Florida, USA.