Volume 3 Number 4 (Jul. 2013)
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IJBBB 2013 Vol.3(4): 306-309 ISSN: 2010-3638
DOI: 10.7763/IJBBB.2013.V3.219

Properties of Tilapia Bone Powder and Its Calcium Bioavailability Based on Transglutaminase Assay

Bung-Orn Hemung
Abstract—This paper was about the properties of tilapia (Oreochromis niloticus) bone powder and the bioavailability of its calcium based on the transglutaminase assay by the following procedures: Firstly, tilapia frames were soaked in 0.8 N NaOH at 900C for 1 h. The bone residues were autoclaved at 1210C, 350 g.cm-2 for 60 min before drying/grinding to obtain the tilapia bone powder. Moisture, crude fat, and protein contents of the powder were found 2.46 + 0.03, 5.82 + 0.04, and 14.81 + 0.33 %, respectively. The highest component was the ash content, which was found to be 75.83 + 0.12 %. The color values were 98.08, 16.79, and 79.46 for L, a, and b values, respectively. Secondly, the solubility of tilapia bone powder was tested at the ratio of powder:water of 1:4 and the value was found 9.38 + 0.07%. Thirdly, soluble ash was determined to obtain the Ca2+ content and found to be 116.56 mg.L-1 as assessed by inductively coupled plasma mass spectrometry. At last, the tissue transglutaminase (tTGase) assay was introduced to analyze for the bioavailability of soluble Ca2+. This reaction is based on the requirement of Ca2+ for full activation of tTGase. Soluble Ca2+ (162 nM) could activate the crude tilapia tTGase (0.42 mg) to catalyze the incorporation of monodansylcadaverine (MDC) for 11.28 nmole into dimethylated casein (2 mg) at 370C within 10 min. An increase in MDC incorporation was observed when Ca2+ in the reaction was increased.

Index Terms—Tilapia, fish bone powder, soluble calcium, transglutaminase.

Bung-Orn Hemung is with the Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand (e-mail: bunheem@nkc.kku.ac.th).

 

Cite:Bung-Orn Hemung, "Properties of Tilapia Bone Powder and Its Calcium Bioavailability Based on Transglutaminase Assay," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 306-309, 2013.

General Information

ISSN: 2010-3638
Frequency: Bimonthly (2011-2015); Quarterly (Since 2016)
DOI: 10.17706/IJBBB
Editor-in-Chief: Prof. Ebtisam Heikal 
Abstracting/ Indexing: Electronic Journals Library, Chemical Abstracts Services (CAS), Engineering & Technology Digital Library, Google Scholar, and ProQuest.
E-mail: ijbbb@iap.org
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