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.