This reaction generates hydroxyproline, which stabilizes the structure of collagen.

个反应酸，从而稳定胶原蛋白的结构。

The incorporation of Ascorbic acid with the enzyme, adds hydroxyl group on proline residue in collagen.

抗坏血酸与酶的结合，使胶原中的酸残基上增加了基。

The researchers found a high concentration of the amino acid proline, which is abundant in dates and some other fruits.

研究人员发现了高浓度的酸，种基酸在枣和其他水果中含量丰富。

So proline that's had a hydroxyl molecule added to it.

酸中已经添加了一个基分子。

But it is high in glycine, proline, and hydroxyproline, which makes it very unique in structure.

但它富含甘酸、酸和酸，使得它在结构上非常独特。

And then I want to say 10% is proline and then another like 10%-ish is hydroxyproline.

然后我想说 10% 是酸，然后另外大约 10% 是酸。

And so then I got thinking, Okay, that's I guess possible if you have more glycine and proline.

然后我就想， 好吧，我想如果有更多的甘酸和酸的话， 是可能的。

He showed that the aldol reaction can be catalysed by a single amino acid, proline. And, crucially, this retains the enantiomeric purity of the enzyme-mediated reaction.

他证明了醛缩化反应可以被一种基酸--酸催化。最重要的是，保留了酶介导反应的对映体纯度。

To start, collagen, comprised mainly of the amino acids glycine and proline, is one of the most abundant protein in our bodies, allocating roughly 25% of our total protein mass.

首先，胶原蛋白主要由甘酸和酸组成，是我们体内最丰富的蛋白质之一，占我们总蛋白质总量的25%。

And that's done, apparently the, nobody needs to know this, but just for fun stuff, the hydroxyproline helps stabilize the structure because of the hydrogen bonding with the hydroxyl molecules, which I found interesting.

就样了，显然，没有人需要知道一点，但只是为了好玩， 酸有助于稳定结构， 因为它与基分子形成氢键，我发现很有趣。

Well, I think what they would say is like there's, because you're getting hydroxyproline in the collagen that you're taking that probably, I don't know how much hydroxyproline is typically in the diet, you know?

嗯， 我认为他们说，因为你服用的胶原蛋白中含有酸，所以我不知道饮食中通常含有多少酸，你知道吗？

And then if you look at like whey protein versus collagen and the content of glycine and proline, I think collagen has like three to ten times the amount of glycine and proline in it compared to whey protein.

然后，如果您比较乳清蛋白和胶原蛋白中甘酸和酸的含量，我认为胶原蛋白中的甘酸和酸的含量是乳清蛋白的三到十倍。