Hi. Please i need clarification about the part where it says Vitamin C is needed in cross-linking. Other books say it is needed in the hydroxylation of the lysine and proline residues
Barbara Bakoma hello and peace be with you. Cross-linking of collagen refers to the ability of collagen fibrils to form strong chemical bonds with adjacent fibrils Vitamin C is the essential cofactor for the two enzymes required for collagen synthesis: prolyl hydroxylase (to stabilize the collagen molecule) and lysyl hydroxylase (to give structural strength cross-linking). These enzymes catalyze the hydroxylation of proline and lysine residues of procollagen, promoting the proper folding of the stable collagen triple-helix conformation
This is a really great explanation of the different types of collagen. We provide type I & III collagen supplements which covers most of the bases, type II is something we are considering adding but we have not thought it to be as necessary (and harder to get quality taste with). What are your thoughts? Please check out our channel.
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Hi. Please i need clarification about the part where it says Vitamin C is needed in cross-linking. Other books say it is needed in the hydroxylation of the lysine and proline residues
Barbara Bakoma hello and peace be with you.
Cross-linking of collagen refers to the ability of collagen fibrils to form strong chemical bonds with adjacent fibrils
Vitamin C is the essential cofactor for the two enzymes required for collagen synthesis: prolyl hydroxylase (to stabilize the collagen molecule) and lysyl hydroxylase (to give structural strength cross-linking).
These enzymes catalyze the hydroxylation of proline and lysine residues of procollagen, promoting the proper folding of the stable collagen triple-helix conformation
@@medgurucdb2321 Thank you so much for the clarification
Barbara Bakoma You are most welcome
Is proline and hydroxyproline form the alpha helix?
This is a really great explanation of the different types of collagen. We provide type I & III collagen supplements which covers most of the bases, type II is something we are considering adding but we have not thought it to be as necessary (and harder to get quality taste with). What are your thoughts? Please check out our channel.
what type of collagen is your lip made of
Collagen type I is present in skin, tendons, vasculature
Margan?