Low molecular weight hydrolysates from donkey bone extracts (LHDB) was prepared with different food enzymes, and its antioxidative, elastase and collagenase inhibitory, and fibroblast cell protection effects against photoaging were evaluated. Gelatin from donkey bone was extracted three times at 121℃ for 1 h and was lyophilized. The lyophilized powder (5 g) was dissolved in 95 mL distilled water with 1% FoodPro alkaline protease (A), 1% Protease P (P), 1% Protease M (M) and a 0.3% A + 0.3% P + 0.3% M (APM) mixture and was hydrolyzed for 3 h at 45℃. After enzyme inactivation at 90℃ for 10 min, the LHDBs hydrolyzed by A, P, M, and APM were separated by centrifugal filtration and were lyophilized and marked as LHDB-A, LHDB-P, LHDB-M, LHDB-APM. The LHDB-M showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline–6- sulphonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) than the other treatments (p<0.05). The elastase inhibition effect (37.49%) of LHDB-M were significantly higher than those of the other treatments (9.97-34.18%). The viability of human fibroblast cells (Hs68) after UVB irradiation was significantly increased by LHDB-M, indicating that it can be used as an antioxidant or as a UVB stress protector. However, further in vivo studies should precede its usage in the bioactive compound industry.