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Randomized, double-blind, four-arm pilot study on the effects of chicken essence and type II collagen hydrolysate on joint, bone, and muscle functions

  • Chun Chieh Chen
  • , Shih Sheng Chang
  • , Chih Hsiang Chang
  • , Chih Chien Hu
  • , Yoshihiro Nakao
  • , Shan May Yong
  • , Yen Ling Ow Mandy
  • , Chia Juan Lim
  • , Eric Kian Shiun Shim
  • , Hsin Nung Shih*
  • *Corresponding author for this work
  • Chang Gung Memorial Hospital
  • Chang Gung University
  • Research and Development Department

Research output: Contribution to journalJournal Article peer-review

9 Scopus citations

Abstract

Background: Knee osteoarthritis (OA) is a leading cause of disability among older adults. Medical and surgical treatments are costly and associated with side effects. A natural nutraceutical, collagen hydrolysate, has received considerable attention due to its relieving effects on OA-associated symptoms. This study investigated the effects of hydrolyzed collagen type II (HC-II) and essence of chicken (BRAND'S Essence of Chicken) with added HC-II (EC-HC-II) on joint, muscle, and bone functions among older adults with OA. Methods: Patients (n = 160) with grade 1–3 knee OA according to the Kellgren–Lawrence classification system, joint pain for ≥ 3 months, and a Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) score of > 6 were randomly assigned with equal probability to consume EC-HC-II, HC-II, glucosamine HCl, or a placebo for 24 weeks in combination with resistance training. Outcome measurements were WOMAC score, visual analogue scale (VAS) pain score, grip strength, fat-free mass (FFM), and bone mass. Results: All groups exhibited similar levels of improvement in WOMAC index scores after 24 weeks. HC-II significantly reduced VAS pain score by 0.9 ± 1.89 (p = 0.034) after 14 days. A repeated-measures analysis of variance showed that HC-II reduced pain levels more than the placebo did (mean ± standard error: − 1.3 ± 0.45, p = 0.021) after 14 days; the EC-HC-II group also had significantly higher FFM than the glucosamine HCl (p = 0.02) and placebo (p = 0.017) groups and significantly higher grip strength than the glucosamine HCl group (p = 0.002) at 24 weeks. Conclusion: HC-II reduces pain, and EC-HC-II may improve FFM and muscle strength. This suggests that EC-HC-II may be a novel holistic solution for mobility by improving joint, muscle, and bone health among older adults. Large-scale studies should be conducted to validate these findings. Trial registration: This trial was retrospectively registered at ClinicalTrials.gov (NCT04483024).

Original languageEnglish
Article number17
Pages (from-to)17
JournalNutrition Journal
Volume22
Issue number1
DOIs
StatePublished - 15 03 2023
Externally publishedYes

Bibliographical note

© 2023. The Author(s).

Keywords

  • Chicken essence
  • Collagen hydrolysate
  • Joint pain
  • Knee osteoarthritis
  • Nutritional supplements
  • Collagen Type II/therapeutic use
  • Pain/complications
  • Double-Blind Method
  • Humans
  • Muscles
  • Treatment Outcome
  • Pilot Projects
  • Osteoarthritis, Knee/complications
  • Animals
  • Glucosamine/therapeutic use
  • Chickens

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