DOI QR코드

DOI QR Code

Effect of Anchovy Treated with Ethanol, Citric Acid and Dietary Calcium Supplements on Calcium Metabolism in Rats

주정과 구연산 및 식이성 칼슘소재를 처리한 멸치분말이 흰쥐의 칼슘대사에 미치는 영향

  • Published : 2006.08.30

Abstract

This study was performed to investigate the effect of ethanol and citric acid-treated anchovy, caseino-phosphopeptides (CPPs), calcium lactate, and calcium phosphate as dietary calcium supplements on calcium metabolism in rats for 5 weeks. Experimental animals were randomly assigned to five treatments with 15 heads of SD male rats (mean body wt. of 100 g) in each group. The experimental diets were as follows; dried large anchovy powder (C) as control, ethanol+citric acid group (EC), ethanol+citric acid+cpps group (ECC), calcium lactate group (CL) and calcium phosphate group (CP), which were formulated with commercial semi-purified Chow diet, while maintaining the same level of calcium in all diets (1%) groups. The weight gain of EC group was significantly higher than ECC, CL and CP groups (p<0.05), food efficiency (FER) was not different. In vitro and in vivo calcium absorption rates of ECC group treated with citric acid and CPPs were 20.4 and 28.4%, respectively, and the highest among the experimental groups (p<0.05). The blood glucose levels of CL group (105.7 mg/dL) was significantly higher than control group (98.5 mg/dL). In terms of serum lipids, total-cholesterol concentration of EC group (75.1 mg/dL) was significantly higher than CP group (65.6 mg/dL) and triglyceride concentration of CP group (33.5 mg/dL) was the lowest (p<0.05). ALP activity and 057 level were not different among experimental groups. The serum calcium concentration of control group (C) was the lowest among groups (p<0.05). The femur weight of CP group was the lowest (p<0.05) and the femur length of ECC group is the longest (P<0.05). The bone density of CP group $(0.1116\;g/cm^2)$ was the lowest while ECC group $(0.1149\;g/cm^2)$ was the highest, and the bone density was increased by added CPPs. These data demonstrated that ECC group significantly increased in vitro and in vivo calcium absorption rate, serum Ca level, and the length and bone density of femur.

Keywords

anchovy;ethanol;calcium supplements;calcium metabolism;rats

References

  1. Einhorn TA, Levine B, Michel P. 1990. Nutrition and bone. Ortho Clin Nor Am 21: 43-50
  2. Ministry of Health and Welfare. 2002. '2001 National Nutrition Survey Report'
  3. Allen JH, Wood RJ. 1994. Calcium and phophorus. In Modern Nutrition in Health and Disease. Shills ME, Olson JA, Shike M, eds. 8th ed. Lea & Febiger, Pholadelphia. p 144-163
  4. Heaney RP. 1993. Nutritional factors in osteoporosis. Annu Rev Nutr 13: 287-316 https://doi.org/10.1146/annurev.nu.13.070193.001443
  5. Kim JW, Hur JW. 2002. Improvement of functional properties of mayonnaise with egg-shell calcium and chitosan. Food Engineering Progress 6: 195-200
  6. Shin HS, Kim KH, Yoon JG. 1998. Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J Food Sci Technol 30: 1197-1202
  7. The Fisheries Association of Korea. 1998. Korean Fisheries Yearbook. Dongyang Publishing Co., Seoul. p 354-363
  8. Lee EH, Kim SK, Cho GD. 1977. Nutritional component and health in the fishery resources of the coastal and offshore waters in Korea. Youil Publishing Co., Busan. p 43-46
  9. Lee SH, Chang SO. 1994. Comparison of the bioavailability of calcium from anchovy, tofu and nonfat dry milk (NFDM) in growing male rats. Korean J Nutr 27: 473-482
  10. Lee EH, Kim SK, Jeon JK, Cha YJ, Chung SH. 1981. The taste compounds in boiled-dried anchovy. Bull Korean Fish Soc 14: 194-200
  11. Lee EH, Kim JS, Ahn CB, Park HY, Jee SK, Joo DS, Lee SW, Lim CW, Kim IH. 1989. The effect of taipet-F and bactokil on retarding lipid oxidation in boiled-dried anchovy. J Korean Soc Food Nutr 18: 181-188
  12. Jeong BY, Seo HJ, Moon SK, Pyeun JH. 1995. Effect of deoxygenizer on the suppression of lipid deterioration of boiled and dried-anchovy, Engraulis japonica. 1. Changes in lipid class composition. J Korean Fish Soc 28: 770-778
  13. Kim YM, Yoon GA, Hwang HJ, Chi GY, Son BY, Bae SY, Kim IY, Chung JY. 2004. Effect of bluefin tuna bone on calcium metabolism of the rat. J Korean Soc Food Sci Nutr 33: 101-106 https://doi.org/10.3746/jkfn.2004.33.1.101
  14. Pointillart A, Gueguen L. 1989. Absence d'effet de l'incorporation d'un phosphopeptide du lait sur l'utilisation du calcium et du phosphore chez le jeune porc. Reprod Nutr Dev 29: 477-486 https://doi.org/10.1051/rnd:19890409
  15. Sato R, Noguchi T, Naito H. 1986. Casein phosphopeptide (CPP) enhances calcium absorption from the ligated segment of rat small intestine. J Nutr Sci Vitaminol 32: 67-76 https://doi.org/10.3177/jnsv.32.67
  16. Kim GH, Jeon YJ, Byun HG, Lee YS, Lee EH, Kim SK. 1998. Effect of calcium compounds from oyster shell bouind fish skin gelatin peptide in calcium deficient rats. J Korean Fish Soc 31: 149-159
  17. Lee CK, Choi JS, Jeon YJ, Byun HG, Kim SK. 1997. The properties of natural hydroxyapatite isolated from tuna bone. Bull Korean Fish Soc 30: 652-659
  18. Aloia JF, Cohr SH, Vaswani A, Yeh JK, Yuen K, Ellis K. 1985. Risk factors for postmenopausal osteoporosis. Am J Med 78: 95-100 https://doi.org/10.1016/0002-9343(85)90468-1
  19. Han CK. 2005. Effect of pluskids-calcium formulation on growth and development in growing rats. Korea Food Research Institute Report (I01658-05006). p 21
  20. Moon SJ, Kim JH, Lim SK. 1996. Investigation of risk of low serum 25-hydroxyvitamin D lever in Korean menopausal women. Korean J Nutrition 29: 981-990
  21. Miller DD, Schricker BR, Rasmussen RR, Campen DV. 1981. An in vitro method for estimation of iron availability from meals. Am J Clin Nutr 34: 2248-2256 https://doi.org/10.1093/ajcn/34.10.2248
  22. Lee YS, Park JH, Cho CW. 1992. Effect of bovine bone powder as a dietary calcium source on mineral bioavailability in rats. Korean J Rural Living Sci 3: 17-26
  23. Kitts DD, Yuan YV. 1992. Casein phosphopeptides and calcium bioavailability. Trends in Food Sci Technol 3: 31-35 https://doi.org/10.1016/0924-2244(92)90113-B
  24. American Institute of Nutrition. 1977. Report of the American Institute of Nutrition ad hoc Committee on Standards for Nutritional Studies. J Nutr 107: 1340-1348 https://doi.org/10.1093/jn/107.7.1340
  25. Lee EH, Ahn CB, Oh KS, Lee TH, Cha YJ, Lee KW. 1986. Studies on the processing of low salt fermented sea foods: 9. Processing conditions of low salt fermented small shrimp and its flavor components. J Korean Fish Soc 19: 459-468
  26. Jo JH, Jang HJ, Cho SM, Lee YB. 2005. Effects of ethanol and organic acids on color, fishy odor and in vitro absorption rate of calcium of dried large anchovy. J Korean Soc Food Sci Nutr 34: 1471-1476 https://doi.org/10.3746/jkfn.2005.34.9.1471
  27. Lee EH, Park YH. 1971. Degradation of acid soluble nucleotides and their related compounds in seafoods during processing and storage. Bull Korean Fish Soc 4: 31-41
  28. Chang SO. 2003. A study on the calcium bioavaility of eggshell powder in the gowing rats. Korean J Nutr 36: 684-690
  29. Yoon GA, Hwang HJ. 2005. Effect of dietary protein and calcium levels on calcium metabolism of the rat. J Korean Soc Food Sci Nutr 34: 176-180 https://doi.org/10.3746/jkfn.2005.34.2.176
  30. Lee EH, Cha YJ. 1985. Studies on the processing of low salt fermented sea foods 5. Processing conditions of low salt fermented anchovy and yellow corvenia. J Korean Fish Soc 18: 206-213
  31. Hiroshi T, Toshiyuki G, Yoko Y, Tamotsu K. 1995. Calcium and phosphorus availability from casein phosphopeptides in male growing rats. Nutrition Research 15: 1657-1667 https://doi.org/10.1016/0271-5317(95)02036-7
  32. Erba D, Ciappellano S, Testolin G. 2002. Effect of the ratio of casein phosphopeptides to calcium (w/w) on passive calcium transport in the distal small intestine of rats. Nutrition 18: 743-746 https://doi.org/10.1016/S0899-9007(02)00829-8

Cited by

  1. Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.357
  2. Effects of Organic Ca Supplements on Ca Bioavailability and Physiological Functions in Ovariectomized Osteoporotic Model Rats vol.40, pp.5, 2011, https://doi.org/10.3746/jkfn.2011.40.5.665
  3. A Study on the Bioavailability of Organic Ca in Growing Rats vol.41, pp.1, 2012, https://doi.org/10.3746/jkfn.2012.41.1.087
  4. Effects of Milk with Boiled-Dried Large Anchovy, Calcium-Fortifying Materials and Fortified-Calcium Milk on Calcium Absorption Rate and Bone Metabolism in Rats vol.37, pp.4, 2008, https://doi.org/10.3746/jkfn.2008.37.4.459
  5. Effect of Calcium Extracted from Salted Anchovy (Engraulis japonicus) on Calcium Metabolism of the Rat vol.42, pp.2, 2013, https://doi.org/10.3746/jkfn.2013.42.2.182