Premium
Preparation and bioavailability of calcium‐chelating peptide complex from tilapia skin hydrolysates
Author(s) -
Chen Jun,
Qiu Xujian,
Hao Gengxin,
Zhang Meng,
Weng Wuyin
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8363
Subject(s) - bioavailability , hydroxyproline , chemistry , tilapia , calcium , hydrolysate , chelation , amino acid , nuclear chemistry , oreochromis , food science , biochemistry , hydrolysis , fish <actinopterygii> , inorganic chemistry , organic chemistry , pharmacology , biology , fishery
BACKGROUND With the continuous improvement in material life, the generation of fish by‐products and the market demand for calcium supplements have been increasing in China. Therefore a calcium‐chelating peptide complex ( CPC ) from tilapia skins was prepared and its effect on calcium (Ca)‐deficient mice was investigated. RESULTS The molecular weight distribution of CPC mainly ranged from 2000 to 180 Da, and its contents of complete amino acids and free amino acids were 85.30 and 8.67% (w/w) respectively. Scanning electron microscopy images and Fourier transform infrared data revealed that Ca crystals were bound with gelatin hydrolysates via interaction between Ca ions and NH/CN groups. When Ca‐deficient mice were fed CPC and CaCO 3 respectively for 4 weeks, no significant differences in serum biochemistry or bone mineral density were found. However, the length, weight, Ca content and hydroxyproline content of the femur, Ca absorption and body weight gain of mice fed CPC were significantly higher than those of mice fed CaCO 3 . CONCLUSION It is concluded that the prepared CPC could promote bone formation via better bioavailability of Ca and an increase in bone collagen. © 2017 Society of Chemical Industry