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Randomized Controlled Trial
. 2023 Mar 15;22(1):17.
doi: 10.1186/s12937-023-00837-w.

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  1   2   3 , Shih-Sheng Chang  1   2   3 , Chih-Hsiang Chang  1   2   3   4 , Chih-Chien Hu  1   2   3 , Yoshihiro Nakao  5 , Shan May Yong  5 , Yen Ling Ow Mandy  5 , Chia Juan Lim  5 , Eric Kian-Shiun Shim  5 , Hsin-Nung Shih  6   7   8
Affiliations
Randomized Controlled Trial

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 et al. Nutr J. .

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).

Keywords: Chicken essence; Collagen hydrolysate; Joint pain; Knee osteoarthritis; Nutritional supplements.

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Conflict of interest statement

YN, SMY, YLOM, CJL, and EKSS are employees of Suntory Beverage and Food Asia. Other authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Flow of study
Fig. 2
Fig. 2
Mean change in outcomes at visits. a Total WOMAC score; b VAS pain score. Abbreviations: EC, Essence of Chicken; WOMAC, Western Ontario and McMaster Universities Osteoarthritis Index; VAS, visual analogue scale
See this image and copyright information in PMC

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