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Comparison of quantity and structures of hydroxyproline-containing peptides in human blood after oral inges- tion of gelatin hydrolysates from different sources. J. Agric. Food Chem., Vol 55, Iss. 4, 1532-1535.(5) Ohara, H., Ichikawa, S., Matsumoto, H., Akiyama, M., Fujimoto, N., Kobayashi, T. And Tajima, S. (2010) Collagen-derived dipeptide, proline-hydroxyproline, stimulates cell proliferation and hyaluronic acid synthe- sis in cultured human dermal fibroblasts. The Journal of Dermatology, Vol. 37, Iss.4, 330-338.(6) Ohara, H., Ito, K., Iida, H. And Matsumo- to, H. (2009). Improvement in the moisture content of the stratum corneum following 4 weeks of collagen hydrolysate ingestion. Nip- pon Shokuhin Kagaku Kogaku Kaishi (J. Soc. Food Sci. Technol.) Vol. 56, Iss. 3, 137-145. (7) Liang, J., Pei, X., Zhang, Z., Wang, N., Wang, J. And Li, Y. (2010). 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Cell Tissue Research, Vol. 311, 393-399.(18) Schunck, M., Schulze, C.H. and Oesser, S. (2006). Disparate efficacy of collagen hydrolysate and glucosamine on the extracellular matrix metabolism of articular chondrocytes. Osteoarthritis and Cartilage, Vol. 14, Suppl. 114, 199. (19) Oesser, S., Raabe, A. and Schunck, M. (2007). Orally administered collagen hy- drolysate halts the progression of osteo- arthritis in STR/ort mice. Osteoarthritis and Cartilage, Vol. 15, Suppl. C., 94-95. (20) Trč, T. and Bohmová, J. (2011). Ef-ficacy and tolerance of enzymatic hydrolysed collagen (EHC) vs. glucosamine sulphate (GS) in the treatment of knee osteoarthritis (KOA). International Orthopaedics, Vol. 35, Iss. 3, 341-348.(21) Ohara, H., Iida, H., Ito, K., Takeuchi, Y., and Nomura, Y. (2010). Effects of Pro-Hyp, a collagen hydrolysate-derived peptide, on hyaluronic acid synthesis using in vitro cultured synovium cells and oral ingestion of collagen hydrolysates in a guinea pig model of osteoarthritis. Bioscience, Biotechnology, Biochemistry, Vol. 74., Iss. 10, 2096-2099. (22) Benito-Ruiz, P., Camacho-Zambrano, M.M., Carrillo-Arcentales, J.N., Mestanza- Peralta, M.A., Vallejo-Flores, C.A., Vargas- López, S.V., Villacís-Tamayo, R.A. and Zurita-Gavilanes, L.A. (2009). A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort. International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 1, 99-113.(23) Nakatani, S., Mano, H., Sampei, C., Shimizu, J. and Wada M. (2009). Chondro- protective effect of the bioactive peptide prolyl-hydroxyproline in mouse articular cartilage in vitro and in vivo. Osteoarthritis Cartilage, Vol. 17, Iss. 12, 1620-1627.(24) Clark, K.L., Sebastianelli, W., Flech- senhar, K.R., Aukermann, D.F., Meza, F., Millard, R.L., Deitch, J.R., Sherbondy, P.S., and Albert, A. (2008). 24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain. Current Medical Research and Opinions, Vol. 24, Iss. 5, 1485-1496.(25) Veldorst, M.,A.,B., Nieuwenhuizen, A.G., Hochestenbach-Waelen, A., Westerterp, K . R . , E n g e l e n , M . P. K . L . , B r u m m e r , R - J . , M . , Deutz, N., E.P., Westerterp-Platenga, M.S. (2009). A breakfast with alpha-lactalbumin, gelatin, or gelatin + RTP lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-GMP. Clinical Nutrition, 28, 147-155* Telma Garcia é gerente de Suporte Técnico e Aplicações da PB LeinerPB Leiner Brasilwww.gelatin.com88 FOOD INGREDIENTS BRASIL No 31 - 2014www.revista-fi.com