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A Study on the Bioavailability of Calcium in Eggshell Powder Fortified Ramen in the Growing Rats
Abstract
This study has investigated the bioavailability of calcium in eggshell powder (ESP) fortified ramen. Wean-ling SD rats were maintained for 2 weeks on 0.05\% low calcium diet then assigned randomly to one of 5 groups. Animals were provided for 4 weeks one of 3 different experimental diets containing 0.15\% calcium as CaCo_{3}, NFDM, or ESP fortified ramen. Two control groups were fed either 0.05\% calcium or general ramen containing 0.08\% calcium. The body weight, diet intake, food efficiency ratio (FER), bone growth, calcium contents of bones, and apparent absorption were measured. Experimental results show that regardless of calcium sources 0.15\% calcium groups increased body weight, weight and length, calcium content, and the strength of two bones (tibia and femur) significantly compared to 0.05\% calcium group. The apparent absorption rate of calcium also showed similar results supporting the bioavailability of ESP fortified ramen is not inferior to either NFDM or CaCO_{3}cdot The results indicate that ESP fortified ramen is a proper mediate for calcium fortification in Korea.
... Chang SO (2003) investigated the bioavailability of calcium in eggshell powder (ESP). The study was designed 2 2 factorial method with two sources, CaCO3 and ESP, and two levels, 0.2% and 0.4% calcium. ...
... The body weight gain, bone growth, the calcium contents and strength of bones were significantly greater in 0.4% calcium groups suggesting 0.2% calcium was not sufficient for the optimum growth in the growing rats. This study indicated that ESP was a proper calcium source comparable to or superior to CaCO3 [14]. carried out two studies on piglets to determine the digestibility of calcium from different diets. ...
Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour the remineralisation of enamel surface lesion of teeth. It is effective to clear the urinary stones. Due to the presence of a little amount of strontium and other beneficial microminerals and a lesser amount of toxic substances, eggshell is a superior source of calcium than the oyster shell calcium. It may be used as an alternative source of calcium supplement. Regular use of little amount ESP added to our daily recipes may largely improve the calcium status of the individuals. Scientists conducted several studies on the utilization of eggshell powder in human nutrition. Calcium enriched bakery products (like cakes, bread, biscuits, etc.) and dairy products (like yoghurt, milk beverage, etc.) were prepared by a few researchers using different levels of ESP which showed that ESP can easily be utilized to increase the calcium content of processed foods. ESP can also be added to the daily diet of human beings. From the extensive review of literature, it is clear that eggshell is the best option among natural, cheap, bioavailable sources of calcium which are safe for human consumption.
... In the present study bone mineral (content and density) significantly (P<0.05) increased in rats fed basal diet and supplemented with powder of cuttlefish bone, crab shell and eggshell . Chang, (2003) showed that ESP was a legitimate calcium source practically identical or better than CaCO 3 . Calcium is generally utilized as a marker for bone development as it assumes a crucial part in bone mineralization (Choi and Seo, 2013). These discoveries were like the past report by Al Mijan et al., (2014) nano powdered eggshell (NPES) lessen ...
Bone mass declines alongside maturing, particularly for ladies after menopause as a result of diminishing estrogen emission together with low calcium consumption. This examination was directed to examine the impact of powdered cuttlebone, crab shell and eggshell, on female rats with induced osteoporosis. Fifty adult female albino rats, of (200 ± 10 g) were haphazardly divided into five groups, the first group, negative control group (-ve) fed on basal diet only, the other four groups (10 rats each) were fed on basal diet containing 100 mg prednisone acetate as source of glucocorticoid/ kg diet to induce osteoporosis for two weeks. One group of them was selected as a positive control group, the other three groups were fed on prednisone acetate diets containing powder of cuttlebone, crabshell and eggshell, at the level of 2.5% individually. Blood samples and femur bones were gathered for measure both serum and bone markers of osteoporosis. The results indicated that, supplementation with powder of cuttlebone, crabshell and eggshell significantly (P<0.05) increase of Ca and P in serum of osteoporotic rats. There were a significant increment in serum free thyroxin (T4) and a significant decrease in parathyroid hormone (PTH). Femur bone mineral content (BMC) and bone mineral density (BMD) were likewise increased as compared to positive control group. In addition, liver functions were significantly (P<0.05) improved compared to the positive control group, while serum lipid profiles were significantly decreased. These results recommend that sustaining postmenopausal rats with osteoporosis on diets supplemented with powder of cuttlebone, crab shell and eggshell instigated an enemy of osteoporotic impact. This impact may be due to upgrade of bone arrangement and direction of some metabolic hormones which control calcium. Therefore, it could be recommended using powder of cuttlebone, crabshell and eggshell for postmenopausal women suffering from osteoporosis.
Keywords: Osteoporosis, Postmenopausal, Cuttlebone, Sepia officinalis, Crabshell, Eggshell powder, Calcium Carbonate.
... (Miller et al., 2001), . , , , (Chang, 2003). ...
Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are
mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium
resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lactic acid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield 351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5 g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.
... (7)(8)(9), 칼슘 섭취는 골다공증 (10), 순환 기 질환의 원인이 되는 고지혈증, 고혈압 (11,12)과 관련이 있고 당뇨와 대장암 등의 발생 위험을 줄이기도 한다는 보고 (13) Reference value (RV) is set as 250 mg that is 1/3 of Korean recommended intake of calcium for 6～8 years as 700 mg and 9～11 years as 800 mg (Korean Nutrition Society). ...
To increase the intake of calcium in elementary school children, 20 high calcium dishes (HCD) were developed. The pictures of HCD with the calories, calcium content, and the price per serving were given for the evaluation of HCD to 118 school dietitians. Along with the evaluation, a questionnaire concerning the perception on calcium nutrient and calcium fortified foods (CFF), the use of school milk and CFF, and the need and their endeavor for HCD was administered. Over 90% of subjects were aware of the importance of calcium in school lunch menu and 80% of them recognized the necessity for exploring HCD, though their endeavor remained at a 30% level. HCD that reached the requirement of calcium for the school lunch was 3 and the preference response over 4 (maximum 5) was 2 HCD with better acceptance by younger subjects. 70.3% of subjects were aware of CFF and their response on them were diverse as a positive conception 42%, negative 33% and willing to use 40%, not to use 40%. The dietitians who provided school milk or willing to develop HCD were more positive to use CFF. These results indicate that school milk is the most important calcium source and further pursue for HCD and CFF is needed to achieve the calcium requirement for the elementary school lunch.
Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory characteristics, and calorific value of the biscuits. Calcium absorption from supplemented biscuits was also determined. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. It profoundly increased the mineral content, mainly calcium from 43.57 mg 100 g–1 to 1 054.7, 2 186.7, 2 941.6, and 3 843 mg 100 g–1 at 5, 10, 15 and 20% supplementation level, respectively. Substantial changes in the sensory quality of biscuits were also observed with corresponding rises in eggshell addition levels. Biscuits prepared with 5 and 10% supplementation levels were found acceptable in terms of sensory attributes. The in vivo study affirmed the absorption of calcium from eggshell powder and it was found highest (41.83%) at 5% supplementation level. Conclusively, supplementation of biscuits with eggshell powder might be an attractive source of dietary calcium intake without any significant adverse effects on biscuits quality up to 10% supplementation level.
Background
Greater consumption and utilization of chicken eggs worldwide prompts an expanded amount disposed of egg waste, mainly eggshell and eggshell membrane. The significant challenge with the generation of these massive waste products is the environmental impact. From an industrial point of view, when the production of chicken eggs tempts to rise, the quantity of eggshell residue is also increased. Being rich in organic and inorganic compounds, the eggshell wastes, which are primarily considered waste and of no value, could be utilized in various forms.
Scope and approach
In this review, information about the potential of eggshell waste to be converted into a bioavailable source of calcium for food fortification is reviewed. Its potential applications in other fields such as pharmaceuticals and agriculture were discussed. In addition to this, several eggshell calcium-based novel fortified products were also reviewed.
Key findings and conclusions: Bioavailable salts can be used to fortify food products like cakes, yogurt, sausages, biscuits, and coffee. Besides, eggshells can be used as soil enhancers and also as animal feed. Based on this literature review, cheaply available and easier to extract eggshell calcium can provide an ideal alternative source of natural calcium in an environmentally safe way. All the products and processes suggested in this paper present high economic, health, and environmental benefits.
The optimal condition for preparation of powdered calcium acetate (LCCA) which has high solubility, from calcined powder (LCCP) of the littleneck clam shell by response surface methodology (RSM) was examined. Increased molar ratio of LCCP led to reduced solubility, yield, color values, and overall quality. The critical values of multiple response optimization of independent variables were 2.57 M of acetic acid and 1.57 M of LCCP. The actual values (pH 7.0, 96.1% for solubility, and 220.9% for yield) under the optimized condition were similar to the predicted values. LCCA showed strong buffering capacity between pH 4.89 and 4.92 on addition of ~2 mL of 1 N HCl. The calcium content and solubility of LCCA were 21.9-23.0 g/100 g and 96.1-100.1%, respectively. The FT-IR and XRD patterns of LCCA were identified as calcium acetate monohydrate, and FESEM images revealed an irregular and rod-like microstructure.
The aim of this study was to investigate the heavy metal removal and biomass productivity in the Acid Mine Drainage (AMD) using eggshell and microalgae. The experiment was operated 6 days in the eggshell and microalgae hybrid system, and using eggshell powder and microalgae as Chlorella vulgaris. The obtained result indicated that the biomass productivity of 2.82 g/L/d from 1.12 g/L initial concentration in 6 days was reached with light transmittance of 97% at a 305 mm depth in the optical panel photobioreactor (OPPBR). The total removal efficiency of Fe, Cu, Zn, Mn and Cd was found to be 98.92%, 99.91%, 98.78%, 88.99% and 98.00% in the AMD using eggshell and Chlorella vulgaris hybrid system, respectively. Additionally, there were significant relationships between biomass and concentration of each heavy metal (R^2
For developing calcium supplement from the harmful marine organism starfish, the physiochemical property of the powdered starfish skeletal plate and the hydrolysis condition of the starfish digestive enzyme were studied. The optimal hydrolysis condition of the starfish digestive enzymes was at 55^{\circ}C for 12 h. The bulk densities of the powdered starfish skeletal plates of Asterias amurensis and Asterina pectinifera were 1.1?0.0 and 1.2?0.0g/cm^3, respectively. As for the median size, the values were 10.738 and 11.799?m, respectively. According to the added concentration of sodium polyacrylate, the dispersibility rate of the powdered starfish skeletal plate was shown to be 6h at 0.0%, 3 days at 0.1%, 20 days at 0.2%, and until 30 days at 0.4%. The elementary composition of the powdered starfish skeletal plates from A. amurensis and A. pectinifera mainly consisted of calcium, and it formed 98.95 and 98.52% of the powdered starfish skeletal plates, respectively. The results of the X-ray diffraction (XRD) analysis showed that they were present in the form of CaCO_3. Based on these results, it is suggested that starfish skeletal plate can be utilized as a functional material for a calcium supplement.
Bone composition and histology were evaluated in young growing rats fed nutritionally complete but calcium-restricted (0.15%) diets in which calcium was derived from spinach, nonfat dry milk (NFDM), or CaCO3 added to casein. Groups of male weanling rats were pair-fed for 28 d. A 0.5% calcium casein-based diet group fed ad libitum was included to provide a comparison of normal bone structure and composition. Bone growth and bone ash were depressed in spinach-fed rats. Total bone tibia calcium in 0.5% calcium casein-based, 0.15% calcium casein-based, NFDM and spinach diet groups were 64.0, 29.2, 30.7 and 13.8 mg, respectively. All other measured bone mineral levels were also lower, except for potassium. Femur hydroxyproline concentrations were 1.2, 1.6, 1.6 and 2.1% in 0.5% calcium casein-based, 0.15% calcium caseinbased, NFDM and spinach diet groups, respectively. Bone histomorphometry indicated gross underdevelopment and compromised mineralization of trabecular bone of spinach-fed rats. For the first time, it has been demonstrated with histologic techniques that calcium from the low bioavailable source, spinach, compromises both the quantity and quality of bone. In contrast, when calcium is fed to growing animals at levels below the National Research Council requirement but from a highly bioavailable source (i.e., NFDM and CaCO3), there is only a reduction in bone quantity.
Chicken eggshell powder (ESP) might be an attractive source of Ca for human nutrition. To study its nutritional value, we analyzed minerals, amino acids, and hormones in commercially available Slovakian ESP. The mineral composition was compared with three Dutch ESP samples that differed in feed and housing, a Japanese ESP, refined CaCO3, and an oyster shell supplement. Chicken eggshell powder contains high levels of Ca (mean +/- SD/g EPS: 401+/-7.2 mg) and Sr (372+/-161 microg) when compared with recommended or estimated daily intakes for humans 51 to 70 yr of age. Levels of potentially toxic Pb, Al, Cd, and Hg were very low as were levels of V, B, Fe, Zn, P, Mg, N, F, Se, Cu, and Cr. Large differences in the levels of F, Se, Cu, Cr, and Sr in the Dutch and Slovakian ESP indicated a strong influence of feed and environment. The small protein fraction of ESP contains high levels of Gly and Arg. Furthermore, small amounts of transforming growth factor-beta1 (0.75 to 7.28 ng/g ESP), calcitonin (10 to 25 ng/g ESP), and progesterone (0.30 to 0.33 ng/g ESP) were detected. Estradiol-17beta and calcitriol were below the detection limit of the methods used. Compared with ESP, refined CaCO3 was found to contain increased levels of Cd, and the oyster shell supplement showed increased levels of Al and Cd. Therefore, ESP seems to have a beneficial composition with about 39% of elemental Ca, relevant amounts of Sr, and low levels of Al, Pb, Cd and Hg. It may be used as a Ca source in human nutrition.
Powdered chicken eggshells might be an interesting and widely available source of calcium. In two studies using piglets we determined the digestibility of calcium from different diets. The first study compared casein-based diets with CaCO3 (CasCC) or eggshell powder (CasES). The second study compared soya protein isolate-based diets with CaCO3 (SoyCC) or eggshell powder (SoyES). Diets were fed to groups of six piglets. Faeces were collected quantitatively. No adverse effects of eggshell powder were observed with regard to magnesium and crude fat digestibility. Calcium from eggshell powder was more digestible than calcium from purified CaCO3. In the first study, digestibility coefficients for calcium were 66.9 (SD 7.9)% for CasCC and 71.3 (SD 3.8)% for CasES. In the second study, these coefficients were 46.7 (SD 8.6)% for SoyCC, and 65.9 (SD 3.7)% for SoyES, a significant difference. Our conclusion is that eggshell powder is, in the case of casein-based diets, as good a source of calcium as CaCO3 and, in the case of soya protein-based diets, better than CaCO3 for growing piglets. As the piglet model is considered to be representative for humans, chicken eggshell powder is also a promising source of calcium for human nutrition.© 1999 Society of Chemical Industry
The influence of calcium supplements on the absorption of dietary nonheme iron and of iron supplements was evaluated in 61 normal volunteer subjects by use of a double-radioisotope technique. When taken without food, calcium carbonate did not inhibit the absorption of ferrous sulphate with doses of either 300 mg Ca and 37 mg Fe or 600 mg Ca and 18 mg Fe. However, at the latter levels, calcium citrate and calcium phosphate reduced iron absorption significantly by 49% and 62%, respectively. All calcium supplements inhibited absorption of the iron supplement when taken with food. The absorption of dietary nonheme iron was also inhibited by all three supplements. This inhibition was less pronounced from a meal of high iron availability and low calcium content (28%) than from a breakfast meal of low iron availability and high calcium content (55%). These results suggest that taking regular calcium supplements with meals makes it more difficult for women to meet their daily iron requirement.
These studies examined the bioavailability of calcium in bread (white and whole wheat) and nonfat dry milk. Most of the calcium in breads originated from nonwheat sources such as yeast food, milk replacer (a whey-soy blend) and calcium propionate. Bioavailabilities were calculated by the slope ratio technique. Slopes were determined using increases (over calcium-free diet) in femur calcium content of rats fed calcium-containing diets plotted against their actual calcium intakes as the test criterion. Compared to calcium in calcium sulfate (considered as 100%), the bioavailability of calcium in milk was 113.3%, and that in white and whole wheat bread 99.4% and 104.4% respectively. Thus, calcium in bread appears readily available, but still somewhat less than that in milk.
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