Collagen is the most abundant protein found in the human body, forming the scaffolding for skin, bones, tendons, and cartilage. It acts as the primary structural component that provides strength and elasticity to tissues, making up roughly 30% of the body’s total protein mass. Collagen supplements have become widely popular, leading to the development of various commercial forms. The term “native collagen” describes the protein in its original, biologically active state before significant processing. Understanding native collagen and how it differs from other forms is important for consumers selecting the right product.
Defining the Undenatured Structure of Native Collagen
The scientific definition of native collagen is that of an undenatured protein. This means the collagen maintains its full, complex molecular configuration as it exists naturally within the body. Its defining feature is the preserved three-dimensional shape, specifically the triple helix structure, which resembles a three-stranded rope coiled tightly together.
Native collagen is extracted using minimal, low-temperature processing methods to avoid breaking the delicate chemical bonds. This minimal processing preserves the structural integrity, distinguishing it from other commercial products. The molecular weight is very high, typically around 300,000 Daltons (300 kDa), reflecting its large, complete form.
Common types of collagen found in this native state in supplements include Type I, prevalent in skin and bone, and Type II, which is the main structural protein in cartilage. Any process that disrupts this triple helix, such as exposure to high heat or harsh chemicals, changes the protein’s native state.
Native Versus Processed Collagen Forms
Native collagen stands in direct contrast to the most common commercial product, hydrolyzed collagen, also known as collagen peptides. The difference lies entirely in the processing method and the resulting molecular size. Hydrolyzed collagen undergoes hydrolysis, which intentionally uses water, heat, or enzymes to break down the large, native triple helix into much smaller chains of amino acids called peptides.
This breakdown transforms the large native molecule (around 300 kDa) into tiny fragments ranging from approximately 2 to 9 kDa. The purpose of this size reduction is to enhance absorption, allowing the smaller peptides to be easily digested and pass into the bloodstream. Hydrolyzed collagen primarily serves as a source of amino acids like glycine and proline, acting as building blocks for generalized collagen synthesis.
In contrast, native collagen is not intended to be broken down and absorbed as a building block for new tissue. The intact native form is thought to function by interacting with the immune system in the gut, rather than being digested and absorbed into the body’s circulation. This structural distinction governs how each form is utilized by the body.
Biological Function and Key Applications
The unique, intact structure of native collagen enables a different set of biological functions compared to its processed counterparts. In supplement form, native Type II collagen (often designated as UC-II) is frequently sourced from chicken sternum cartilage. This undenatured form works through a mechanism called oral tolerance, rather than being absorbed for nutrition. When ingested, the intact native collagen interacts with specialized immune tissues in the small intestine, known as Peyer’s patches. This interaction helps modulate the immune response, training the body’s immune system to stop attacking its own collagen in joint cartilage.
In skincare, native collagen is typically derived from bovine, marine, or porcine sources. Due to its very large molecular weight, native collagen cannot penetrate the outer layer of the skin. Instead of providing deep structural support, it remains on the skin’s surface. Its primary function there is to act as a powerful humectant and barrier, attracting and retaining water. This provides immediate surface hydration and creates a protective film that helps prevent moisture loss.