Fish-bone peptide increases calcium solubility and bioavailability in ovariectomised rats
Open Access
- 1 January 2006
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 95 (1), 124-128
- https://doi.org/10.1079/bjn20051615
Abstract
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 intakeKeywords
This publication has 19 references indexed in Scilit:
- Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinaseFood Chemistry, 2004
- Nondigestible Oligosaccharides Increase Calcium Absorption and Suppress Bone Resorption in Ovariectomized RatsJournal of Nutrition, 2004
- Enzymes from fish and aquatic invertebrates and their application in the food industryTrends in Food Science & Technology, 2001
- Isolation and Characterization of Antioxidative Peptides from Gelatin Hydrolysate of Alaska Pollack SkinJournal of Agricultural and Food Chemistry, 2001
- Functional food ingredients for reducing the risks of osteoporosisTrends in Food Science & Technology, 2000
- Solids Extraction of Cod Frame and Effects on Ultrafiltration of the Aqueous ExtractJournal of Food Science, 1994
- Calcium absorption and bone utilization in spontaneously hypertensive rats fed on native and heat-damaged casein and soya-bean proteinBritish Journal of Nutrition, 1994
- The effect of casein phosphopeptides on calcium utilization in young ovariectomized ratsZeitschrift Fur Ernahrungswissenschaft, 1993
- Tryptic phosphopeptides from whole casein. II. Physicochemical properties related to the solubilization of calciumJournal of Dairy Research, 1989
- Phosphopeptides and soluble calcium in the small intestine of rats given a casein dietBritish Journal of Nutrition, 1980