Zhang, Y., Liu W., Li, G., Shi, B., Miao, Y. and Wu, X., Physicochemical properties of collagen, gelatin and col-lagen hydroysate derived from bovine limed split waste. (2005) Food Chemistry, 103, 906-912. doi:10.1016/j.foodchem.2006.09.053

has been cited by the following article:

• TITLE: Effect of collagen and collagen peptides from bluefin tuna abdominal skin on cancer cells

  AUTHORS: Sung-Hee Han, Yuki Uzawa, Tatsuya Moriyama, Yukio Kawamura

  KEYWORDS: Bluefin Tuna Collagen; Type I Collagen; Hepg2 Cell; Hela Cell

  JOURNAL NAME: Health, Vol.3 No.3, March 18, 2011

  ABSTRACT: In the present study, we investigated the effect of collagen and collagen peptides from bluefin tuna abdominal skin on cancer cells. Collagens were extracted from bluefin tuna (Thunnus orientails) abdominal, mackerel, and carp skin. The calf and salmon collagen were used reagent grade as a standard samples. The main protein band pattern produced by SDS-PAGE of all collagen samples consisted of two chains and one chain. For collagen peptides samples, bluefin tuna ab-dominal skin collagen and salmon skin collagen were hydrolyzed by trypsin. Among samples, salmon, mackerel, carp collagen, and their collagen peptides did not significantly reduce relative cell growth. However, the bluefin tuna abdominal skin collagen dramatically reduced HepG2 and HeLa cell growth by over 50% relative in a concentration-dependent manner when added to cells seeded 96-well plates. This suggests the collagen adding time was mightily important for effect of the collagen.