Effects of desalted duck egg white peptides and their products on calcium absorption in rats

Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

“…Oral ingestion of calcium‐fortified hydrolysates may result in their exposure to a range of gastrointestinal proteinases and peptidases. They may also react with dietary components such as oxalate and, in turn, calcium solubility/bioaccessibility could be affected …”

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization

“…Salted egg yolk can be utilized to fill foods such as moon cakes . However, the use of salted duck egg white is limited due to the high content of sodium chloride (7–10%), and large amounts of salted duck egg whites are discarded every year . Thus, the aim of this study was to use the industrial by‐product ‘salted duck egg white’ as a novel iron additive to relieve iron deficiency and elucidate the mechanism underlying iron absorption in iron‐deficiency anemia (IDA) rat models.…”

Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

“…Calcium intake could increase bone mineral density (BMD) in children, and it is also essential among middle-aged individuals and the elderly for the prevention of osteoporosis [1]. Low bioavailability of calcium may negatively affect peak bone mass, result in hypertension and contribute to the development of osteoporosis and intestinal cancer [2][3][4]. With the increase in the aged population throughout the world, there is a growing interest in developing more effective calcium supplements to prevent and treat bone disease [5].…”