鱼骨作为来源:微和纳米粒子的生物利用性
Benjamín Torres1, Alvaro Pérez1, Paula García1
1Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile.
Foods (Basel, Switzerland)
|June 27, 2024
概括
与微粒和碳酸相比,鱼骨纳米颗粒提供了优越的生物可用性. 这项研究突出了减少废物的可持续方法和食品中的新强化.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料是一种生物材料.
- 营养科学 营养科学
背景情况:
- 渔业副产品约占废物的50%.
- 鱼骨提供了一个机会,使其成为新的来源.
- 从鱼骨中提取的纳米粒子可能为食品应用提供增强的生物可用性.
研究的目的:
- 为了比较鱼的生物可用性,鱼骨纳米颗粒与微粒相比.
- 为了评估鱼骨来源的与碳酸作为来源的.
- 评估鱼骨废弃物作为可持续补充剂的潜力.
主要方法:
- 对雄性C57BL/6小鼠 (21-28天) 进行了为期21天的养研究.
- 实验性饮食包括不同度 (0.5%和1.0%Ca) 的碳酸,鱼骨微粒子和鱼骨纳米粒子.
- 通过测量股骨中的含量来确定的生物可用性.
主要成果:
- 的生物可用性,以大腿骨含量为指标,显示了从碳酸到鱼骨纳米颗粒的增加趋势.
- 鱼骨纳米颗粒 (NP 1.0) 与所有其他组相比,呈现出最高的含量,除了NP 0.5.5.
- 鱼骨微粒显示出比碳酸更好的生物可用性.
结论:
- 与小鼠模型中的微粒相比,鱼骨纳米颗粒显著提高的生物可用性.
- 利用鱼骨纳米颗粒在食品工业中为减少废物和改善供应提供了一个有希望的战略.
- 这项研究证实了鱼骨衍生纳米颗粒的优越生物可用性,而不是传统的来源.
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