Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles

Area of Science:

• Food Science
• Biomaterials
• Nutritional Science

Background:

• Fish industry by-products constitute approximately 50% of waste.
• Fish bones present an opportunity for valorization into novel calcium sources.
• Nanoparticles derived from fish bones may offer enhanced bioavailability for food applications.

Purpose of the Study:

• To compare the calcium bioavailability of salmon fish bone nanoparticles versus microparticles.
• To evaluate salmon fish bone derived calcium against calcium carbonate as a calcium source.
• To assess the potential of fish bone waste as a sustainable calcium supplement.

Main Methods:

• A 21-day feeding study was conducted on male C57BL/6 mice (21-28 days old).
• Experimental diets included varying concentrations (0.5% and 1.0% Ca) of calcium carbonate, salmon fish bone microparticles, and salmon fish bone nanoparticles.
• Calcium bioavailability was determined by measuring calcium content in the femur.

Main Results:

• Calcium bioavailability, indicated by femur calcium content, showed an increasing trend from calcium carbonate to salmon fish bone nanoparticles.
• Salmon fish bone nanoparticles (NP 1.0) exhibited the highest calcium content compared to all other groups, except NP 0.5.
• Salmon fish bone microparticles demonstrated better calcium bioavailability than calcium carbonate.

Conclusions:

• Salmon fish bone nanoparticles significantly enhance calcium bioavailability compared to microparticles in a murine model.
• Utilizing salmon fish bone nanoparticles presents a promising strategy for waste reduction and improved calcium delivery in the food industry.
• This study validates the superior bioavailability of fish bone-derived calcium nanoparticles over conventional calcium sources.