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KMID : 1134820130420020182
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.182 ~ p.187
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Effect of Calcium Extracted from Salted Anchovy (Engraulis japonicus) on Calcium Metabolism of the Rat
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Kim Hyang-Suk
Choi Eun-Ok
Kim Man-Do
Choi Young-Hyun
Kim Byung-Woo
Kim Soo-Yeon
Hwang Hye-Jin
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Abstract
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This study was conducted to examine the effect of calcium extracted from salted anchovy (Engraulis japonicus) on the calcium metabolism of rats. Sprague-Dawley male rats were fed low-calcium diets (0.15%) for 2 weeks after the adjustment period. Rats were divided into five groups and were fed experimental diet for four weeks. Experimental diets were low calcium (LC, 0.15% CaCO3), 0.5% CaCO3 (CC), seaweed calcium (SC), calcium lactate (LC), anchovy calcium (AC). The low-calcium diet group (LC) showed the lowest weight gain and had no differences among the groups with adequate calcium intake. Calcium retention was lowest in the LC group and higher in the CL, SC, AC groups than in SC groups. Serum alkaline phosphatase (ALP) level was highest in LC group, and significantly low in the CC and AC groups (p<0.05). Parathyroid hormone and osteocalcin levels showed no differences among experimental groups. The urine deoxypyridinoline (DPD) level was lower in AC and CC groups compared to the LC group (p<0.05). The dry weight of the femur showed no significant differences among normal calcium groups. The bone mineral density of the femur in AC and CC group were significantly higher than the LC group (p<0.05). From these results, calcium extracted from salted anchovy can be useful as a calcium supplement comparable with calcium carbonate.
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KEYWORD
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anchovy calcium, calcium metabolism, bone mineral density
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