Fortified tuna bone powder supplementation increases bone mineral density of lactating rats and their offspring.

BACKGROUND: Breastfeeding leads to bone calcium loss for milk production, resulting in progressive maternal osteopenia. Calcium supplement from natural sources has been postulated to be more beneficial to bone health than purified CaCO3 because natural sources also contain other nutrients such as certain amino acids that might enhance calcium metabolism. Herein, we examined the effect of calcium supplementation from tuna bone powder and CaCO3 on bones of dams and the offspring. RESULTS: Both forms of calcium supplement, i.e. tuna bone powder and CaCO3 , increased maternal bone mineral density (BMD). However, bone histomorphometry revealed that only tuna bone had beneficial effect on maternal bone microstructure, i.e. increased bone formation, decreased bone resorption and increased in bone volume. Regarding the mechanical properties, the decreased ultimate load in non-supplement lactating mothers was restored to the load seen in nulliparous animals by calcium supplementation. Moreover, both tuna bone and CaCO3 supplementation in mothers led to increased milk calcium concentration and consequently increased BMD in the growing offspring. CONCLUSION: Calcium supplement from tuna bone powder was effective in preventing maternal osteopenia. Tuna bone, which is a readily available fishing industrial waste, is a good alternative source of calcium supplement that increases BMD in both lactating mothers and the neonates. © 2017 Society of Chemical Industry.

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source.

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this problem, tuna bone powder (TBP) was formulated as a calcium supplement to fortify bakery products. In a study, TBP recovered by alkaline treatment contained 38.16 g/100 g of calcium and 23.31 g/100 g of phosphorus. The ratio of Ca:P that was close to 2:1 was hence comparable to that in human bones. The availability of calcium in TBP was 53.93%, which was significantly higher than most calcium salts, tricalcium phosphate (TCP) being the exception. In vitro availability of calcium in TBP-fortified cookies or TCP-fortified cookies were comparable at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that would enjoy consumer acceptance.

Chemical Compositions and Characteristics of Biocalcium from Pre-Cooked Tuna Bone as Influenced by Sodium Chloride Pretreatment and Defatting by Asian Seabass Lipase.

Pre-cooked bone is a waste product generated during tuna processing and can serve as a potential source of biocalcium (BC). Generally, non-collagenous protein and fat must be removed properly from bone. A NaCl solution can be used to remove such proteins, while fish lipase can be used in a green process, instead of solvent, for fat removal. Thus, this study aimed to investigate the impact of NaCl pretreatment at different concentrations in combination with heat to eliminate non-collagenous proteins, and to implement fish lipase treatments at varying levels for fat removal, for BC production from pre-cooked tuna bone. Optimal NaCl pretreatment of bone was achieved when a 5% NaCl solution at 80 °C was used for 150 min. The lowest lipid content was obtained for bone defatted with crude lipase extract (CLE) at 0.30 Unit/g of bone powder for 2 h. BC powder from bone defatted with CLE (DF-BC) possessed greater contents of ash, calcium, and phosphorus and smaller particle sizes than the control BC powder. X-ray diffractograms suggested that both BC powders consisted of hydroxyapatite as a major compound, which had a crystallinity of 62.92-63.07%. An elemental profile confirmed the presence of organic and inorganic matter. Thus, BC powder could be produced from pre-cooked tuna bone using this 'green process'.

Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides-Calcium Chelate Derived from Tuna Bones.

This study was conducted to prepare calcium chelate of low-molecular-weight tuna bone collagen peptides (TBCPLMW) with a high chelation rate and to identify its structural characteristics and stability. The optimum conditions for calcium chelation of TBCPLMW (TBCPLMW-Ca) were determined through single-factor experiments and response surface methodology, and the calcium-chelating capacity reached over 90% under the optimal conditions. The amino acid compositions implied that Asp and Glu played important roles in the formation of TBCPLMW-Ca. Structural characterizations determined via spectroscopic analyses revealed that functional groups such as -COO-, N-H, C=O, and C-O were involved in forming TBCPLMW-Ca. The particle size distributions and scanning electron microscopy results revealed that folding and aggregation of peptides were found in the chelate. Stability studies showed that TBCPLMW-Ca was relatively stable under thermal processing and more pronounced changes have been observed in simulated gastric digestion, presumably the acidic environment was the main factor causing the dissociation of the TBCPLMW-Ca. The results of this study provide a scientific basis for the preparation of a novel calcium supplement and is beneficial for comprehensive utilization of tuna bones.

Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization.

In this study, a steam explosion pretreatment method was established to prepare tuna bone powder. The conditions were optimized such that steam pressure of 0.6 MPa, reaction time of 5 min, and sample weight of 100 g. The result showed that steam explosion pretreatment would not change the chemical structure of bone powder, however, the median particle size (D50) of the steam explosion pretreated tuna bone powder (SE-TBP) (13.186 µm) was significantly smaller than that of normal biological calcium tuna bone powder (N-TBP) (169.762 µm). The calcium absorption rate (79.75 ± 2.33%) and utilization rate (78.75% ± 2.85%) of the mice fed with SE-TBP were both higher than those of fed with CaCO3 or N-TBP with the same calcium equivalent in the feed. The steam explosion pretreatment method could obtain ideal tuna bone powder in a shorter time, provide a method for deep processing and utilization of tuna bone by-product.

Tuna Bone Powder Alleviates Glucocorticoid-Induced Osteoporosis via Coregulation of the NF-κB and Wnt/ß-Catenin Signaling Pathways and Modulation of Gut Microbiota Composition and Metabolism.

SCOPE: The effects and mechanism of tuna bone powder (TBP) on glucocorticoid-induced osteoporosis (GIOP) alleviation in terms of signaling pathway coregulation and gut microbiota modulation are investigated. METHODS AND RESULTS: The powder size distribution and composition of TBP are measured. The GIOP female mice induced by dexamethasone intramuscular injection are used to examine the anti-osteoporosis effects of TBP in a 10 week experiment, and improved bone mineral density and bone microarchitecture are observed via micro-CT. In addition, qRT-PCR results show that the NF-κB pathway is inhibited to reduce bone resorption, whereas the Wnt/ß-catenin pathway is activated to enhance bone formation after treatment. Moreover, TBP treatments suppress the release of pro-inflammatory cytokines, repair dysfunction of the intestinal epithelial barrier, and prevent aggravated systemic inflammation in mRNA levels. Additionally, 16S rRNA gene sequencing indicate that TBP treatments enhance the abundance of anti-inflammatory bacteria and short-chain fatty acid (SCFA) producers, which is consistent with increased SCFA contents in feces measured via GC-MS. CONCLUSION: These data show that TBP ameliorates GIOP in mice through four aspects, including coregulating signaling pathways, blocking proinflammatory cytokines, repairing the intestinal epithelial barrier, and modulating gut microbiota. Therefore, TBP may be a potential prebiotic agent to alleviate osteoporosis in humans.

Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder.

Whole wheat cracker fortified with tuna bone bio-calcium (Bio-Ca) powder was developed as health-promoting food rich in calcium. Fortification with different levels of Bi-Ca, over the range of 0-50% of whole wheat flour (w/w) on quality and sensory properties of crackers, were determined. Color, thickness, weight and textural properties of crackers varied with the different levels of Bio-Ca powder added, but it was found that up to 30% could be added without detrimental effect on sensory properties. Scanning electron microscopic images showed that the developed crackers were less porous and had a denser structure, compared to the control. Based on scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX), the cracker containing Bio-Ca powder had calcium and phosphorous distribution with higher intensity, compared to the control. The fortified crackers were rich in calcium and phosphorous with higher protein content but lower fat, carbohydrate, cholesterol and energy value, compared to the control.