Fish collagen belongs to type I collagen, which is the most abundant type of collagen in vertebrates. The following are its key characteristics:
- Type attribution
Type I collagen: accounting for 80% to 90% of human collagen, it is also commonly found in fish (especially in fish skin, scales, and bones). Its structure consists of two alpha 1 chains and one alpha 2 chain ([alpha 1 (I)] ₂ alpha 2 (I)), forming a tight triple helix fiber that provides high tensile strength and support. - Differences from mammalian collagen
Low thermal stability: The amino acid sequence of fish collagen (especially proline and hydroxyproline content) is different from that of mammals, resulting in a lower denaturation temperature (about 20-30 ° C, mammals about 40 ° C) and easier extraction at low temperatures.
Small molecular weight: Collagen peptides derived from fish usually have a smaller molecular weight (about 2-5 kDa) after hydrolysis, which may be more easily absorbed by the human body. - Common sources
Deep sea fish: skin and scales of fish such as cod, salmon, and tilapia.
Freshwater fish: Processing by-products such as grass carp and carp. - Application advantages
High biocompatibility: suitable for medical beauty (such as wound dressings, injection fillers).
Low allergy risk: Compared to pig/cow sources, it is more suitable for sensitive populations.
Sustainability: Utilizing fishery processing waste, environmentally friendly and cost-effective. - Other types of supplements
There are also small amounts of V-type (fish scale) and XI type (cartilage) collagen in fish, but commercial products are mainly of type I.
If used in health or skincare products, fish collagen is usually present in the form of hydrolyzed collagen peptides to enhance absorption. When selecting, it is recommended to pay attention to the raw fish species, extraction process, and molecular weight labeling.