Preventive Nutrition and Food Science

  • 제15권1호
  • /
  • Pages.78-82
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  • 2010
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Effects of Water-Soluble Calcium Supplements Made from Eggshells and Oyster Shells on the Calcium Metabolism of Growing Rats

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Co., Ltd) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University, and Keimyung Foodex Co., Ltd) ;
  • Kwon, Taeg-Kyu (Department of Immunology, College of Medicine, Keimyung University) ;
  • Seo, Ji-Hyung (Division of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)
  • 발행 : 2010.03.31
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초록

This study investigated the effects of water-soluble calcium supplements manufactured with eggshells and oyster shells on growing rats. The aim was to review the potential use of food wastes as materials for water-soluble calcium supplements as compared to water-soluble calcium supplements made from imported seaweed powder. When experimental animals were administered three types of water-soluble calcium supplements orally for six weeks, the serum calcium level of the seaweed calcium supplement group were significantly higher than that of eggshell or oyster shell-derived calcium, but blood alkali phosphatase activity, osteocalcin and urine crosslink levels were not different in the three types of calcium supplements. Bone mineral density and bone mineral content in spine, femur and tibia also were not significantly different among the groups. However, when considering body weight of each group, bone mineral density and bone mineral content of the femur were significantly higher in the oyster shell calcium supplement group. These results suggest that at least on a short-term basis, the effect of calcium supplements prepared from eggshell and oyster shell are similar to the effects of seaweed calcium supplements.

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참고문헌

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  2. Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products vol.38, pp.6, 2018, https://doi.org/10.5851/kosfa.2018.e49