Ancient Nutrition Article

Fermentation is one of the oldest food preservation techniques in history, and enjoys steady popularity even today as kombucha, kimchi and natto join pickles and sauerkraut as some of consumers’ most wanted healthful delicacies. In addition to preserving and enhancing the taste of foods, fermentation also plays a role in nutrition, with research demonstrating its ability to boost antioxidant, vitamin, mineral and protein content and digestibility. But what happens when fermentation is applied to a powerhouse nutritional ingredient? Enter fermented collagen. Collagen is the main protein that exists in the connective tissues of the body, responsible for everything from skin elasticity to joint and bone health. Simply put, collagen is the glue that holds the body together. Although collagen is prevalent in the connective tissues of humans and animals, the modern diet contains virtually no collagen. As a result the body’s natural collagen production slows over time, by as much as 1% every year sometime after age 20, Dewberry says. That’s why many consumers have turned to collagen supplements to meet this need. According to Nutrition Business Journal’s 2019 Market Overview, collagen was 2016’s breakout ingredient and its performance remains incredibly strong today. Collagen’s U.S. market growth rate peaked in 2017 at 39%, reaching $131 million in sales. That said, the ingredient shows strong staying power, demonstrated by the fact that growth remained—despite the larger market size—at 30% the following year. And, it’s no surprise, as clinical studies show that collagen supplements can boost joint comfort, improve signs of natural skin aging like dryness and elasticity, and boost bone density. Most hydrolyzed collagen supplements on the market utilize heat, chemicals, or enzymes to reduce particle size and increase bioavailability. If fermentation can increase the bioavailability of nutrients in foods, does it offer a natural solution for hydrolyzing collagen? According to Ancient Nutrition, the answer is yes. The brand’s new Multi Collagen Capsules feature fermented collagen peptides, rather than conventionally hydrolyzed collagen. Proprietary research from Ancient Nutrition indicated that fermenting collagen may deliver more of the ingredient to the body with a smaller dose than conventionally hydrolyzed collagen. Why? The fermentation process and the microorganisms it utilizes create a higher percentage of easy-to-digest short chain dipeptides (two amino acids linked together) and tripeptides (three amino acids linked together) than long chain or irregular length amino acids. This is important because bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. “Short chain peptides are bioactive and extremely beneficial,” explains Dewberry. “These act like a key to unlock the body’s collagen code and, ultimately, provide unprecedented health benefits delivered in an extremely efficient dosage.” In short? Fermenting collagen yields better results.

Unlock the collagen code with fermented collagen

When the time-tested method of fermentation is put to work on collagen, the result is a natural and more bioavailable ingredient.

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References

“Collagen is a protein made up of building blocks called amino acids, and is so important that it makes up approximately 30% of all the proteins in the body.” –Jason Dewberry, chief innovation officer, Ancient Nutrition

It’s difficult for the body to absorb large molecules and put them to use in the body. That’s why more and more quality supplement brands are tapping into the power of hydrolyzed collagen. “Hydrolyzed means that the collagen peptides have already been partially broken down so the amino acids in the collagen are easier to absorb,” explains Dewberry. In fact, researchers who supplemented healthy subjects with either hydrolyzed collagen or intact collagen found that hydrolysis yields a significant increase in the plasma concentration of amino acids over a period of just a few hours, suggesting superior absorption.

Understanding hydrolyzed collagen

The power of fermented collagen

“This fermentation of collagen results in smaller peptides that are ‘pre-digested’ by the microorganisms instead of heat or chemical processing,” Dewberry explains, “making them more absorbable and retaining their beneficial identity.”

Just three caps per day provide one to two grams of collagen protein, perfect for those on the go.

Multi Collagen Capsules are available in four varieties:

Original

Beauty + Sleep

Joint + Mobility

Gut Restore

Why collagen?

1 Nkhata SG et al. “Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.” Food Sci Nutr. 2018 Nov; 6(8): 2446–2458. 2 Clark KL et al. “24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain.” Curr Med Res Opin. 2008 May;24(5):1485-96. 3 Bolke K et al. “A Collagen Supplement Improves Skin Hydration, Elasticity, Roughness, and Density: Results of a Randomized, Placebo-Controlled, Blind Study.” Nutrients. 2019 Oct; 11(10): 2494. 4 Konig D et al. “Specific Collagen Peptides Improve Bone Mineral Density and Bone Markers in Postmenopausal Women—A Randomized Controlled Study.” Nutrients. 2018 Jan; 10(1): 97. 5 Skov K et al. “Enzymatic Hydrolysis of a Collagen Hydrolysate Enhances Postprandial Absorption Rate—A Randomized Controlled Trial.” Nutrients. 2019 May; 11(5): 1064. 6 Eric Banan-Mwine Daliri,et al."Bioactive Peptides" Foods. 2017 May; 6(5): 32.; doi: 10.3390/foods6050032 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5447908/