Fat Molecules and Water Interact in Surprising Ways within Collagen Fibrils

Collagen fibrils are the basic building blocks of skin, tendons, ligaments, and bones. They hold our bodies together. We discovered that collagen fibrils from chicken tendons contain an unexpectedly high amount of triacylglycerols, which a very common type of natural fat molecule. These fat molecules assemble between the collagen molecules and act as plasticizers, softening the collagen fibrils and reducing their water content. This finding is essential for understanding the biomechanics of connective tissue. Read more about our discovery in the university news and the original publication:

Triacylglycerols affect the water content and cohesive strength of collagen fibrils
M. Dehnert, T. Klose, Y. Pan, D. R. T. Zahn, M. Voigtländer, J. F. Teichert, R. Magerle,
Soft Matter 21, 7917-7924 (2025); DOI: https://doi.org/10.1039/D5SM00696A

Atomic force microscopy image of collagen fibrils

Atomic force microscopy image of collagen fibrils (orange, cross-striped) with adhering fat molecules (dark areas). Image credit: Martin Dehnert and Robert Magerle.

Fat Molecules and Water Interact in Surprising Ways within Collagen Fibrils

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