Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-10T14:21:28.476Z Has data issue: false hasContentIssue false
  • English
  • Français

Fish-bone peptide increases calcium solubility and bioavailability in ovariectomised rats

Published online by Cambridge University Press:  08 March 2007

Won-Kyo Jung ,
Bae-Jin Lee  and
Se-Kwon Kim
Won-Kyo Jung
Affiliation:
Department of Chemistry, Pukyong National University, Busan 608-737, Republic of Korea Pukyong National University, Marine Bioprocess Research Center, Busan 608-737, Republic of Korea
Bae-Jin Lee
Affiliation:
Department of Chemistry, Pukyong National University, Busan 608-737, Republic of Korea Marine Bioprocess Co., Ltd., Pukyong National University, Busan 608-737, Republic of Korea
Se-Kwon Kim*
Affiliation:
Department of Chemistry, Pukyong National University, Busan 608-737, Republic of Korea Pukyong National University, Marine Bioprocess Research Center, Busan 608-737, Republic of Korea
*
*Corresponding author: Dr Se-Kwon Kim, fax +82 51 628 8147, email sknkim@pknu.ac.kr
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Fish-bone peptides (FBP) with a high affinity to Ca were isolated using hydroxyapatite affinity chromatography, and FBP II with a high ratio of phosphopeptide was fractionated in the range of molecular weight 5·0–1·0kDa by ultramembrane filtration. In vitro study elucidated that FBP II could inhibit the formation of insoluble Ca salts in neutral pH. In vivo effects of FBP II on Ca bioavailability were further examined in the ovariectomised rat. During the experimental period, Ca retention was increased and loss of bone mineral was decreased by FBP II supplementation in ovariectomised rats. After the low-Ca diet, the FBP II diet, including both normal level of Ca and vitamin D, significantly decreased Ca loss in faeces and increased Ca retention compared with the control diet. The levels of femoral total Ca, bone mineral density, and strength were also significantly increased by the FBP II diet to levels similar to those of the casein phosphopeptide diet group (no difference; P>0·05). In the present study, the results proved the beneficial effects of fish-meal in preventing Ca deficiency due to increased Ca bioavailability by FBP intake

Keywords

Fish-bone peptidesCalcium solubilityOvariectomised ratsCalcium bioavailability
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 1 , January 2006 , pp. 124 - 128
Copyright
Copyright © The Nutrition Society 2006

References

Anderson, JJB & Garner, SCCalcium and phosphorous nutrition in health and disease. In Calcium and Phosphorous in Health and Disease, pp. 1–5 [Anderson, JJB and Garner, SC, editors]. New YorkCRC Press. (1996)Google Scholar
Anonymous Anonymous Report of the American Institute of Nutrition ad hoc committee on standards for nutritional studies. J Nutr (1977) 107, 1340–1348CrossRefGoogle Scholar
Berrocal, R, ChantonS, S, Juillerat, MA, Pavillard, B, Scherz, JC & Jost, RTryptic phosphopeptides from whole casein. II. Physiochemical properties related to the solubilization of calcium. J Dairy Res (1989) 56, 335– 341.CrossRefGoogle Scholar
Biological Council Guidelines on the Use of Living Animals in Scientific Investigations. LondonInstitute of Biology. (1987)Google Scholar
Brouns, F & Vermeer, CFunctional food ingredients for reducing the risks of osteoporosis. Trends Food Sci Tech (2000) 11 22–33.CrossRefGoogle Scholar
Dohi, Y, Iwami, K, Yonemasu, K & Moriyama, TTwo proteins with gamma-carboxyglutamic acid in frog bone: isolation and comparativecharacterization BBA (1987) 915 378–384.Google Scholar
Hoang, QQ, Sicheri, F, Howard, AJ & Yang, DSC, Bone recognition mechanism of porcine osteocalcin from crystal structure. Nature (2003) 425 977–980.CrossRefGoogle ScholarPubMed
Jiang, B & Mine, YPreparation of novel functional oligophosphopeptides from hen egg yolk phosvitin. J Agr Food Chem (2000) 48, 990–994.CrossRefGoogle ScholarPubMed
Jung, WK, Park, PJ, Byun, HG, Moon, SH & Kim, SK, Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinase Food Chem (2005) 91, 333–340.CrossRefGoogle Scholar
Kim, SK, Jeon, YJ,Byun, HG, Kim, YT & Lee, CKEnzymatic recovery of cod frame proteins with crude proteinase from tuna pyloric caeca Fisher Sci (1997) 63, 421–427.CrossRefGoogle Scholar
Kim, SK, Kim, YT, Byun, HG, Nam, KS, Joo, DS & Shahidi, FIsolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin J Agri Food Chem (2001) 49 1984–1989.CrossRefGoogle ScholarPubMed
Kumagai, H,Koizumi, A, Sato, N,Ishikawa, Y,Suda, A,Sakurai, H & Kumagai, HEffect of phytate-removal and deamidation of soybean proteins on calcium absorption in the in situ rats. 2004 (2004) 22, 21 –24.Google ScholarPubMed
Larsen, T,Thilsted, SH, Biswas, SK & Tetens, IThe leafy vegetable amaranth (Amaranthus gangeticus) is a potent inhibitorof calcium bioavailability and retention in rice-based diets Br J Nutr (2003) 90 521– 527.CrossRefGoogle Scholar
Larsen, T, Thilsted, SH,Kongsbak, K & Hansen, MWhole small fish as a rich calcium source. Br J Nutr (2000) 83 191–196.CrossRefGoogle ScholarPubMed
Lee, YS, Noguchi, T & Naito, HPhosphopeptides and soluble calcium in the small intestine of rats given a casein diet Br J Nutr (1980) 43, 457 –467.CrossRefGoogle Scholar
Lowry, OH, Rosebrough, AL, Farr, AL & Randall, RJProtein measurement with the Folin phenol reagent. J Biol Chem (1951) 193, 265–275.CrossRefGoogle ScholarPubMed
Nagai, T & Suzuk, NIsolation of collagen from fish waste material — skin, bone and fins Food Chem (2000) 68, 277 –281.CrossRefGoogle Scholar
Nair, AL & Gopakumar, KSoluble protein isolate from low cost fish and fish wastes. Fishery Technol (1982) 19, 101–103.Google Scholar
Rodriguez-Estrada, MT, Chung, S & Chinachoti, PSolids extraction of cod frame and effects on ultrafiltration of the aqueous exract. J Food Sci (1994) 59, 799–803.CrossRefGoogle Scholar
Shahidi, F & Janak Kamil, YVAEnzymes from fish and aquatic invertebrates and their application in the food industry Trends Food Sci Tech (2001) 12, 435–464.CrossRefGoogle Scholar
Tsuchita, H, Sekiguchi, I, Kuwata, T,Igarashi, T & Ezawa, IThe effect of casein phosphopeptides on calcium utilization in young ovariectomized rats Z Ernährungswiss (1993) 32, 121–130.CrossRefGoogle ScholarPubMed
Yuan, YV & Kitts, DDConformation of calcium absorption and femoral utilization in spontaneously hypertensive rats fed casein phosphopeptide supplemented diets Nutr Res (1991) 11, 1257–1272.CrossRefGoogle Scholar
Yuan, YV & Kitts, DDCalcium absorption and bone utilization in spontaneously hypertensive rats fed on native and heat-damaged casein and soyabean protein Br J Nutr (1994) 71, 583–603.CrossRefGoogle Scholar
Zafar, TA, Weaver, CM, Zhao, Y,Martin, BR & Wastney, MENondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats. J Nutr (2004) 134, 399–402.Google ScholarPubMed