Collagen

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Collagen is a protein that is the main structural component of the extracellular matrix of the connective tissues and internal organs; it makes up 25 - 30 % of all proteins in the bodies of mammals.
At present, there are at least 27 known types of collagen, the most important ones are the type I, II, III, IV and V collagens. Type I collagen is present in skin, bones, tendons and teeth; type II collagen is present in cartilages.  Type II collagen is a collagen of embryonic development that is later replaced by type I collagen; type IV collagen is found in basement membrane of epithelium; type V collagen is typical of blood vessel wall.
Type I collagen is the most abundant one, it makes up 90% of all collagens in the organism, it has a triple helix structure made up of three polypeptide chains abounding in amino acids glycine, proline, hydroxyproline and hydroxylysine. The amino acid composition of collagen is in various animal species similar and in most cases it differs only slightly.

Specifications

Collagen is characterized by an extraordinarily high absorption capacity (swelling) and absorption of fluids with gel formation. Due to the effect of certain chemicals or to thermal effect proteins lose their original native properties – they denature, heating of collagen in aqueous medium results in its denaturation with gelatin formation. Collagen can be split by collagenase.
Biological properties: Biocompatible, non-allergizing, nontoxic, it is very well tolerated by the organism. As a biomaterial it is widely applicable in many fields.

Source
Corium from young healthy beef cattle.
Collagen is obtained from a known source, the animal comes from a herd in the Czech Republic, the infection situation in the herd is monitored and the animal is subjected to veterinary examination.
Certificate: EDQM Certificate of suitability for collagen issued by the European Directorate for the Quality of Medicines & HealthCare

Product types

Collagen mass
White to slightly yellowish highly viscous proteinaceous material
Characteristics
  • Dry basis content: min. 7 %
  • pH: 2,5 ± 0,5
  • Total ash: max. 1 % on dry basis
  • Collagenous proteins: min. 82 % on dry basis
  • Noncollagenous proteins: max. 3 % on dry basis
  • Heavy metals (Cd, Hg, Pb, Cu, Zn, Cr): max. 50 μg/g of dry basis
  • Microbial contamination: max. 1000 nonpathogenic microorganisms/g
  • Does not contain E.coli and Salmonellae
Storage
  • Storage temperature -21 °C to -17 °C
  • The expiration period is 1 year from the date of production

Lyophilized collagen
White odourless stiff foam supplied as shreds. The product is prepared by lyophilization of collagen mass, it does not contain any preservative substances nor any other additives.
Characteristics
  • Particle size: max. 10 mm
  • Dry basis min. 80 %
  • Absorption capacity: min. 45 times its original weight
  • Solubility: Miscible with water, soluble in citric acid, acetic acid, hydrochloric acid
  • Lyophilized collagen can be sterilized by ethylene oxide or by irradiation. Lyophilized collagen can be processed to form: gel, collagen solution, collagen foil. Collagen can be combined with various additives - preservative substances, stimulants etc.
Storage
  • Storage temperature: +5 °C to +25 °C.
  • The expiration period is 3 years from the date of production.
  • During storage the product must be kept dry in tightly closed containers and protected against effects of direct sunlight. The product must not freeze and must not be exposed to temperatures above 42 °C since it speeds up its ageing. In course of time it yellows which is a characteristic feature of collagen. Yellowing does not affect performance properties of the product.

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