AbstractHorse bone is rich in collagen, with a composition similar to that of human collagen. Collagen peptides supply nutrients needed for human growth that act as antioxidants, lower blood pressure. This study explored the extraction of collagen and the preparation of collagen short peptides from Mongolian horse bones.

摘要马骨富含胶原蛋白，其成分与人类胶原蛋白相似。胶原蛋白肽提供人体生长所需的营养，可作为抗氧化剂，降低血压。本研究探讨了从蒙古马骨中提取胶原蛋白和制备胶原蛋白短肽的方法。

Bones were collected from horses of varying ages, and the collagen content along with calcium salt distribution were observed through staining and imaging analyses. Next, the bones were processed into a powder and then subjected to ultra-high-pressure processing for degreasing. The degreasing conditions were optimised by single-factor and orthogonal tests.

从不同年龄的马身上采集骨骼，通过染色和成像分析观察胶原蛋白含量和钙盐分布。接下来，将骨头加工成粉末，然后进行超高压处理以脱脂。通过单因素和正交试验优化脱脂条件。

Following this, collagen was extracted using an acid-enzymatic method, and its structural characteristics and thermal stability were assessed. The collagen short peptides were extracted from the collagen samples, and the effects of the enzymatic hydrolysis time, temperature, pH, and enzyme amount on the extraction rate were evaluated.

之后，使用酸性酶法提取胶原蛋白，并评估其结构特征和热稳定性。从胶原蛋白样品中提取胶原蛋白短肽，并评估酶水解时间，温度，pH和酶量对提取率的影响。

Finally, the resulting collagen peptides were analysed for antioxidant activity. In summary, this experiment optimised the extraction conditions for horse bone collagen, demonstrating that the ultra-high-pressure method minimally affects collagen structure, and the extraction rate was high. Hence our method has significant development potential..

最后，分析所得胶原肽的抗氧化活性。总之，该实验优化了马骨胶原蛋白的提取条件，表明超高压方法对胶原蛋白结构的影响最小，提取率很高。因此，我们的方法具有巨大的发展潜力。。

IntroductionUltra-high-pressure processing (UHP), also known as hydrostatic pressure technology, is a food processing technology that has attracted attention in the Chinese food industry, with substantial efforts and investments dedicated towards its research and development. UHP involves shaping or sizing food through vacuum packaging.

引言超高压加工（UHP），也称为静水压技术，是一种食品加工技术，在中国食品工业中引起了人们的关注，并为其研究和开发做出了大量努力和投资。UHP涉及通过真空包装对食品进行成型或上浆。

In this process, food is placed in ultra-high pressure treatment equipment according to the basic principles of Le Chatelier and Pascal1,2. Distilled water is then employed medium for conveying pressure to sterilise the food at pressures exceeding 100 MPa, effectively eliminating enzymes and modifying the food’s characteristics.

在此过程中，根据Le Chatelier和Pascal1,2的基本原理，将食物放入超高压处理设备中。然后使用蒸馏水作为传递压力的介质，在超过100 MPa的压力下对食品进行灭菌，有效消除酶并改变食品的特性。

This physical food processing method extends the shelf life of food3. In essence, ultra-high-pressure treatment disrupts non-covalent bonds in food substances including hydrogen bonds, molecular bonds, hydrophobic effects, and electrostatic effects as well as the intricate organisational tertiary structures of the biomolecules in the food.

这种物理食品加工方法延长了食品的保质期3。本质上，超高压处理破坏了食品中的非共价键，包括氢键，分子键，疏水效应和静电效应，以及食品中生物分子复杂的组织三级结构。

Notably, covalent bonds of small molecules, such as vitamins and amino acids, remain unaffected. Consequently, the flavour, nutrition, and colour of the food are preserved4. Currently, UHP is the preferred sterilisation method in the food industry5, as it retains the food’s original composition6. Moreover, the freshness of the food is not affected and can even be extended.

值得注意的是，维生素和氨基酸等小分子的共价键不受影响。因此，食物的风味，营养和颜色得以保留4。目前，UHP是食品工业中首选的灭菌方法5，因为它保留了食品的原始成分6。此外，食物的新鲜度不受影响，甚至可以延长。

As a result, UHP demonstrates considerable developmental potential7.Dong et al.8 studied the effects of flavour enzymes on chicken bone hydrolysis over time, finding that the proportion of small molecular peptides (400–1000 Da) in products hydrolysed for 8 h was 74 times higher than that in those hydrolysed for 1 h.

因此，UHP显示出相当大的发展潜力7。Dong等[8]研究了风味酶对鸡骨水解的影响，发现水解8小时的产物中小分子肽（400-1000 Da）的比例是水解1小时的74倍。

Kim et al.9 investigated the physicochemical properties of type I collagen from bovine bone an.

Kim等[9]研究了牛骨an中I型胶原的理化性质。

Data availability

数据可用性

All data generated or analysed during this study are included in this published article.

本研究期间生成或分析的所有数据均包含在本文中。

AbbreviationsUHP:

缩写UHP：

Ultra-high-pressure processing

超高压处理

DSC:

DSC：

differentialscanning calorimeter

差示扫描热量计

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Download referencesAcknowledgementsThis work has been funded by the Postgraduate Training fund (RC1900004555), the China Agriculture Research System of the MOF and the MARA (Grant No. CARS38) and the Natural Science Foundation of Inner Mongolia (Grant No. 2022QN03026). We would like to thank Elsevier Language Editing Services for English language editing.Author informationAuthors and AffiliationsCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, ChinaJindi Wu, Heya Na, Siyu Li, Hao Gao & Rina ShaVeterinary Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot, 010031, ChinaFan BaiAuthorsJindi WuView author publicationsYou can also search for this author in.

下载参考文献致谢这项工作由研究生培养基金（RC1900004555），财政部和MARA的中国农业研究系统（批准号CARS38）和内蒙古自然科学基金（批准号2022QN03026）资助。我们要感谢Elsevier语言编辑服务的英语编辑。作者信息作者和附属机构内蒙古农业大学食品科学与工程学院，呼和浩特，010018，中国吴金迪，何亚娜，李思宇，郝高和里娜内蒙古农牧科学院兽医研究所，呼和浩特，010031，中国范白作者吴金迪作者出版物你也可以在中搜索这位作者。

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PubMed Google ScholarContributionsJindi Wu, propose research topics, design research plans, thesis writingHeya Na, Statistical analysis dataFan Bai, collect sample Siyu Li, Statistical analysis dataHao Gao, Statistical analysis data Rina Sha, propose research topics, design research plans, obtain research funding.Corresponding authorCorrespondence to.

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All animal experiments were performed according to the regulations of the Administration of Affairs Concerning Experimental Animals in China. The experimental protocol was approved by the Animal Welfare and Research Ethics Committee of the Inner Mongolia Agricultural University (approval ID: 20154617–8)..

。该实验方案经内蒙古农业大学动物福利与研究伦理委员会批准（批准号：20154617-8）。。

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Reprints and permissionsAbout this articleCite this articleWu, J., Na, H., Bai, F. et al. Preparation and tissue structure analysis of horse bone collagen peptide.

转载和许可本文引用本文Wu，J.，Na，H.，Bai，F。等人。马骨胶原肽的制备和组织结构分析。

Sci Rep 14, 25687 (2024). https://doi.org/10.1038/s41598-024-75960-7Download citationReceived: 01 June 2024Accepted: 09 October 2024Published: 28 October 2024DOI: https://doi.org/10.1038/s41598-024-75960-7Share this articleAnyone you share the following link with will be able to read this content:Get shareable linkSorry, a shareable link is not currently available for this article.Copy to clipboard.

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KeywordsMongolian horse bonesHard tissue sectionUltra-high pressureCollagen peptideAntioxidant activity

关键词蒙古马骨骼硬组织切片超高压胶原蛋白肽抗氧化活性

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Health careMolecular biology

保健分子生物学