Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-22 DOI:10.1016/j.fochx.2025.102693

Umesh Patil , Suriya Palamae , Krisana Nilsuwan , Pornsatit Sookchoo , Prabjeet Singh , Lukai Ma , Bin Zhang , Soottawat Benjakul

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引用次数: 0

Abstract

Calcined gill powders (CGPs) from Asian seabass and catfish were prepared by calcination at 900 °C for 6 h. Seabass (SB-CGP) and catfish (CF-CGP) were characterized for their chemical composition, morphology, functional groups, and crystallinity. Cytotoxicity was assessed using BJ cells, and calcium bioavailability was compared with CaCO₃ using a Caco-2 cell model. Both CGPs had high ash content (99.21–99.58 %). SB-CGP showed a larger particle size and higher crystallinity than CF-CGP. The morphological structures of CGPs from two fish species were different. Ca, P, Mg, and Na were found in both CGPs, whereas S and K were detected only in CF-CGP. Notably, the Ca/P ratio in both CGPs exceeded the standard stoichiometric ratioof 1.67. Cytotoxicity assay of both CGPs showed high cell viability at all concentrations and time used. At 4 h, SB-CGP (44.31 %) and CF-CGP (43.86 %) demonstrated superior calcium bioavailability to CaCO₃ (36.24 %), suggesting their potential as alternative calcium supplementation.

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亚洲海鲈和鲶鱼煅烧鳃粉的元素组成、理化性质和钙的生物利用度

以亚洲海鲈和鲶鱼为原料，在900℃下煅烧6 h，制备了煅烧后的鳃粉（cgp）。对海鲈（SB-CGP）和鲶鱼（CF-CGP）的化学成分、形态、官能团和结晶度进行了表征。用BJ细胞评估细胞毒性，用Caco-2细胞模型比较钙与CaCO3的生物利用度。两种cgp均具有较高的灰分含量（99.21 ~ 99.58%）。与CF-CGP相比，SB-CGP的粒径更大，结晶度更高。两种鱼类cgp的形态结构不同。Ca、P、Mg和Na均存在于cgp中，而S和K仅存在于CF-CGP中。值得注意的是，两个cgp的Ca/P比值都超过了1.67的标准化学计量比。细胞毒性试验表明，两种cgp在所有浓度和使用时间下均具有较高的细胞活力。在4 h时，SB-CGP（44.31%）和CF-CGP（43.86%）对CaCO3的生物利用度更高（36.24%），表明它们有潜力作为替代钙补充剂。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.