Y. Zhang, W. Liu, G. Li, B. Shi, Y. Miao and X. Wu, “Isolation and Partial Characterization of Pepsin-Soluble Collagen from the Skin of Grass Carp (Ctenopharyngodon idella),” Food Chemistry, Vol. 103, No. 3, 2007, pp. 906-912. doi:10.1016/j.foodchem.2006.09.053

has been cited by the following article:

• TITLE: Collagen from Tendon of Yezo Sika Deer (Cervus nippon yesoensis) as By-Product

  AUTHORS: Takeshi Nagai, Nobutaka Suzuki, Yasuhiro Tanoue, Norihisa Kai

  KEYWORDS: Collagen; Yezo Sika Deer; Tendon, By-Product; Yield, Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Analysis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 17, 2012

  ABSTRACT: Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high; 35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different from that of porcine skin by ATR-FTIR analysis, although it was the same characteristics, e.g. SDS-PAGE, subunit composition, ther-mal behavior, as porcine collagen. Since taking up a problem of bovine spongiform encephalopathy infection in land animals such as calf or bovine, collagen from aquatic materials has been used in various industries. However, the present study indicates that tendon of Yezo sika deer as by-product of meat industry will have potential as an important collagen source for use in the foods, cosmetics, and medical fields.