Acceleration of Bone Fracture Healing through the Use of Bovine Hydroxyapatite or Calcium Lactate Oral and Implant Bovine Hydroxyapatite-Gelatin on Bone Defect Animal Model

Bone grafts a commonly used therapeutic technique for the reconstruction and facilitation of bone regeneration due to fractures. BHA-GEL (bovine hydroxyapatite-gelatin) pellet implants have been shown to be able accelerate the process of bone repair by looking at the percentage of new bone, and the contact between the composite and bone. Based on these results, a study was conducted by placing BHA-GEL (9:1) pellet implants in rabbit femoral bone defects, accompanied by 500 mg oral supplement of BHA or calcium lactate to determine the effectiveness of addition supplements. The research model used was a burr hole defect model with a diameter of 4.2 mm in the cortical part of the rabbit femur. On the 7th, 14th and 28th days after treatment, a total of 48 New Zealand rabbits were divided into four groups, namely defect (control), implant, implant + oral BHA, and implant + oral calcium lactate. Animal tests were terminated and evaluated based on X-ray radiology results, Hematoxylin-Eosin staining, vascular endothelial growth Factor (VEGF), osteocalcin, and enzyme-linked immunosorbent assay (ELISA) for bone alkaline phosphatase (BALP) and calcium levels. From this research can be concluded that Oral BHA supplementation with BHA-GEL pellet implants showed faster healing of bone defects compared to oral calcium lactate with BHA-GEL pellet implants.

Investigation of Self-Healing Mortars with and without Bagasse Ash at Pre- and Post-Crack Times

Cracks in typical mortar constructions enhance water permeability and degrade ions into the structure, resulting in decreased mortar durability and strength. In this study, mortar samples are created that self-healed their cracks by precipitating calcium carbonate into them. Bacillus subtilus bacterium (10⁻⁷, 10⁻⁹ cells/mL), calcium lactate, fine aggregate, OPC-cement, water, and bagasse ash were used to make self-healing mortar samples. Calcium lactates were prepared from discarded eggshells and lactic acid to reduce the cost of self-healing mortars, and 5% control burnt bagasse ash was also employed as an OPC-cement alternative. In the presence of moisture, the bacterial spores in mortars become active and begin to feed the nutrient (calcium lactate). The calcium carbonate precipitates and plugs the fracture. Our experimental results demonstrated that cracks in self-healing mortars containing bagasse ash were largely healed after 3 days of curing, but this did not occur in conventional mortar samples. Cracks up to 0.6 mm in self-healing mortars were filled with calcite using 10⁻⁷ and 10⁻⁹ cell/mL bacteria concentrations. Images from an optical microscope, X-ray Diffraction (XRD), and a scanning electron microscope (SEM) were used to confirm the production of calcite in fractures. Furthermore, throughout the pre- and post-crack-development stages, self-healing mortars have higher compressive strength than conventional mortars. The precipitated calcium carbonates were primed to compact the samples by filling the void spaces in hardened mortar samples. When fissures developed in hardened mortars, bacteria became active in the presence of moisture, causing calcite to precipitate and fill the cracks. The compressive strength and flexural strength of self-healing mortar samples are higher than conventional mortars before cracks develop in the samples. After the healing process of the broken mortar parts (due to cracking), self-healing mortars containing 5% bagasse ash withstand a certain load and have greater flexural strength (100 kPa) than conventional mortars (zero kPa) at 28 days of cure. Self-healing mortars absorb less water than typical mortar samples. Mortar samples containing 10⁻⁷ bacteria cells/mL exhibit greater compressive strength, flexural strength, and self-healing ability. XRD and SEM were used to analyze mortar samples with healed fractures. XRD, FTIR, and SEM images were also used to validate the produced calcium lactate. Furthermore, the durability of mortars was evaluated using DTA-TGA analysis and water absorption tests.

Development of Immediate Release Tablets Containing Calcium Lactate Synthetized from Black Sea Mussel Shells

Nowadays, the use of marine by-products as precursor materials has gained great interest in the extraction and production of chemical compounds with suitable properties and possible pharmaceutical applications. The present paper presents the development of a new immediate release tablet containing calcium lactate obtained from Black Sea mussel shells. Compared with other calcium salts, calcium lactate has good solubility and bioavailability. In the pharmaceutical preparations, calcium lactate was extensively utilized as a calcium source for preventing and treating calcium deficiencies. The physical and chemical characteristics of synthesized calcium lactate were evaluated using Fourier Transform Infrared Spectroscopy, X-ray diffraction analysis and thermal analysis. Further, the various pharmacotechnical properties of the calcium lactate obtained from mussel shells were determined in comparison with an industrial used direct compressible Calcium lactate DC (PURACAL^®). The obtained results suggest that mussel shell by-products are suitable for the development of chemical compounds with potential applications in the pharmaceutical domain.

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

The impacts of adding calcium chloride (CaCl₂) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl₂ addition, 0.2-0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

Safety of lactic acid and calcium lactate when used as technological additives for all animal species

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety lactic acid and calcium lactate for all animal species. In 2015 and in 2017, the Panel on Additives and Products or Substances used in Animal Nutrition (FEEDAP) delivered two opinions on the safety of lactic acid and calcium lactate. In that opinion, the panel concluded that the additive is safe for pigs and ruminants at concentrations of 50,000 mg lactic acid/kg complete feed but could not conclude on the safety for poultry and for pre‐ruminants. Now the applicant is proposing a new maximum concentration of 20,000 mg lactic acid/kg feed for all other animal species, with the exclusion of pre‐ruminants, and provided a new study in chickens for fattening. Based on the results of the new study, the Panel concluded that 20,000 mg lactic acid/kg complete feed is safe for chickens for fattening. The FEEDAP Panel extrapolates the lowest safe level of 20,000 mg lactic acid/kg complete feed observed in chicken for fattening to all animal species other than pigs and ruminants for which 50,000 mg lactic acid/kg is safe, with the exception of pre‐ruminants for which a safe dose could not be established. The maximum content of 20,000 mg lactic acid is equivalent to 24,000 mg calcium lactate and 30,000 mg calcium lactate hydrate (hydrate, n = 4–5). The corresponding maximum content in water for drinking would be 8,000 mg lactic acid/L.

Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature

Mango can develop symptoms of chilling injury (CI) during storage at low temperatures. The application of a hot water treatment (HWT) prior to cold storage can prevent this disorder; however, prolonged exposure to heat may cause accelerated softening of the fruit. Calcium salts allow the formation of pectates delaying softening and in combination with HWT can reduce the susceptibility to CI. This study evaluated the effect of the quarantine HWT (46.1°C, 75-90 min), calcium lactate (CaLac, 0.05%), and their combination (HWT-CaLac) on the activity of cell wall and antioxidant system enzymes in "Keitt" mango stored for 20 days (5°C) and during ripening (21°C). HWT and HWT-CaLac reduced CI sensitivity while the combination was more effective to reduce cell wall enzymatic activity and to increase the activity of the antioxidant system enzymes in mango, this demonstrated the usefulness of a HWT-CaLac combination to extend mango storage life by inducing CI tolerance. PRACTICAL APPLICATIONS: Simultaneous application of treatments in diverse crops is significant for prevention of rapid deterioration. In this study, the application of calcium lactate in an established quarantine hot water treatment for mango fruit fly reduced chilling injury presence and stimulated the antioxidant defense mechanism. In this sense, producers and packers can take advantage of this procedure to prolong the storage period of the fruit preserving its postharvest quality and minimizing the risk of chilling injury presence.

In Situ Biological Transmutation of Catalytic Lactic Acid Waste into Calcium Lactate in a Readily Processable Three-Dimensional Fibrillar Structure for Bone Tissue Engineering

A bioinspired three-dimensional (3D) fibrous structure possesses biomimicry, valuable functionality, and performance to scaffolding in tissue engineering. In particular, an electrospun fibrous mesh has been studied as a scaffold material in various tissue regeneration applications. We produced a low-density 3D polycaprolactone/lactic acid (LA) fibrous mesh (3D-PCLS) via the novel lactic-assisted 3D electrospinning technique exploiting the catalytic properties of LA as we reported previously. In the study, we demonstrated a strategy of recycling the LA component to synthesize the osteoinductive biomolecules in situ, calcium lactate (CaL), thereby forming a 3D bioactive PCL/CaL fibrous scaffold (3D-SCaL) for bone tissue engineering. The fiber morphology of 3D-PCLS and its packing degree could have been tailored by modifying the spinning solution and the collector design. 3D-SCaL demonstrated successful conversion of CaL from LA and exhibited the significantly enhanced biomineralization capacity, cell infiltration and proliferation rate, and osteoblastic differentiation in vitro with two different cell lines, MC3T3-e1 and bone marrow stem cells. In conclusion, 3D-SCaL proves to be a highly practical and accessible strategy using a variety of polymers to produce 3D fibers as a potential candidate for future regenerative medicine and tissue engineering applications.

Analysis of Biomaterials as Green Coagulants to Control Suspended Solids for Surface Water Treatment

This study explores the use of natural, ecological coagulant-flocculants to reduce suspended particles in water. Three compounds were tested, namely: diatomaceous earth, calcium lactate and lactic acid. For this purpose, experiments in jar tests were carried out and the best compound was submitted to an optimization in order to evaluate the most significant parameters affecting its use as coagulant-flocculant. First results evidenced that lactic acid remove 71% of the suspended particles during the first five minutes, and up to 83% during the first 15 min. To optimize its use, the range of suspended particles concentration, lactic acid dose and salinity gradient was tested by means of an incomplete 3³ factorial design. This technique allows reducing the number of experiments to be carried out through a response surface methodology, which enables to infer the values of the dependent variables in not studied situations, by means of predictive equations. As a result of the experiments carried out, optimal conditions to remove suspended particles were set at a lactic acid concentration of 1.75 g·L^-1. As lactic acid may be obtained biotechnologically from organic wastes, this use supposes a promising area by keeping products and materials in use and contributing to a circular economy.

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

BACKGROUND

The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico-chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L^-1 calcium lactate.

RESULTS

Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L^-1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L^-1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L^-1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased.

CONCLUSION

Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry.

Gibberellic acid promoting phytic acid degradation in germinating soybean under calcium lactate treatment

BACKGROUND

Phytic acid as a phosphorus storage vault provides phosphorus for plant development. It is an anti-nutritional factor for humans and some animals. However, its degradation products lower inositol phosphates have positive effects on human health. In this study, the effect of gibberellic acid (GA) on phytic acid degradation under calcium lactate (Ca) existence was investigated.

RESULTS

The results showed that Ca + GA treatment promoted the growth status, hormone metabolism and phytic acid degradation in germinating soybean. At the same time, the availability of phosphorus, the activity of phytic acid degradation-associated enzyme and phosphoinositide-specific phospholipase C (PI-PLC) increased. However, the relative genes expression of phytic acid degradation-associated enzymes did not vary in accordance with their enzymes activity.

CONCLUSION

The results revealed that GA could mediate the transport and function of calcium and a series of physiological and biochemical changes to regulate phytic acid degradation of soybean sprouts. © 2017 Society of Chemical Industry.

Safety of lactic acid and calcium lactate when used as technological additives for all animal species

The additives under assessment are lactic acid and calcium lactate. In 2015, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) delivered an Opinion on the safety and efficacy of lactic acid and calcium lactate. The FEEDAP Panel could not conclude on the safety of lactic acid in pre‐ruminants and poultry. Following this opinion, the European Commission gave the possibility to the applicant to submit complementary information in order to complete the assessment on the safety for all animal species. Based on the studies submitted in chickens for fattening and laying hens, no safe concentration of lactic acid and calcium lactate in complete feed for these species could be identified. Owing to the absence of data on tolerated dietary levels of d‐lactic acid, no conclusion on the safety of lactic acid in milk replacer for pre‐ruminants is possible. Since a safe concentration of lactic acid (and calcium lactate) was established only for pigs and cattle, and not for a third major animal species, no extrapolation to any other species is possible.

Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

The efficiency of child formula dentifrices containing different calcium and phosphate compounds on artificial enamel caries

OBJECTIVES

Fluoride toothpaste has been extensively used to prevent dental caries. However, the risk of fluorosis is concerning, especially in young children. Calcium phosphate has been an effective remineralizing agent and is present in commercial dental products, with no risk of fluorosis to users. This in vitro study aimed to compare the effects of different calcium phosphate compounds and fluoride-containing dentifrices on artificial caries in primary teeth.

MATERIALS AND METHODS

Fifty sound primary incisors were coated with nail varnish, leaving two 1 mm² windows on the labial surface before immersion in demineralizing solution for 96 hours to produce artificial enamel lesions. Subsequently, one window from each tooth was coated with nail varnish, and all 50 teeth were divided into five groups (n = 10); group A - deionized water; group B - casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) paste (Tooth Mousse); group C - 500 ppm F (Colgate Spiderman^®); group D - nonfluoridated toothpaste with triple calcium phosphate (Pureen^®); and group E - tricalcium phosphate (TCP). Polarized light microscopy and Image-Pro^® Plus software were used to evaluate lesions.

RESULTS

After a 7-day pH-cycle, mean lesion depths in groups A, B, C, D, and E had increased by 57.52 ± 10.66%, 33.28 ± 10.16%, 17.04 ± 4.76%, 32.51 ± 8.99%, and 21.76 ± 8.15%, respectively. All data were processed by the Statistical Package for the Social Sciences (version 16.0) software package. Comparison of percentage changes using one-way analysis of variance and Fisher's least squares difference tests at a 95% level of confidence demonstrated that group A was significantly different from the other groups (P < 0.001). Lesions in groups B and D had a significant lesion progression when compared with groups C and E.

CONCLUSIONS

All toothpastes in this study had the potential to delay the demineralization progression of artificial enamel caries in primary teeth. The fluoride 500 ppm and TCP toothpastes were equal in the deceleration of enamel caries progression and better than CPP-ACP paste and TCP toothpaste.

Mechanism of Calcium Lactate Facilitating Phytic Acid Degradation in Soybean during Germination

Calcium lactate facilitates the growth and phytic acid degradation of soybean sprouts, but the mechanism is unclear. In this study, calcium lactate (Ca) and calcium lactate with lanthanum chloride (Ca+La) were used to treat soybean sprouts to reveal the relevant mechanism. Results showed that the phytic acid content decreased and the availability of phosphorus increased under Ca treatment. This must be due to the enhancement of enzyme activity related to phytic acid degradation. In addition, the energy metabolism was accelerated by Ca treatment. The energy status and energy metabolism-associated enzyme activity also increased. However, the transmembrane transport of calcium was inhibited by La(3+) and concentrated in intercellular space or between the cell wall and cell membrane; thus, Ca+La treatment showed reverse results compared with those of Ca treatment. Interestingly, gene expression did not vary in accordance with their enzyme activity. These results demonstrated that calcium lactate increased the rate of phytic acid degradation by enhancing growth, phosphorus metabolism, and energy metabolism.

Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese

Calcium lactate crystals that sometimes form on Cheddar cheese surfaces are a significant expense to manufacturers. Researchers have identified several postmanufacture conditions such as storage temperature and packaging tightness that contribute to crystal formation. Anecdotal reports suggest that physical characteristics at the cheese surface, such as roughness, cracks, and irregularities, may also affect crystallization. The aim of this study was to evaluate the combined effects of surface roughness and packaging tightness on crystal formation in smoked Cheddar cheese. Four 20-mm-thick cross-section slices were cut perpendicular to the long axis of a retail block (~300g) of smoked Cheddar cheese using a wire cutting device. One cut surface of each slice was lightly etched with a cheese grater to create a rough, grooved surface; the opposite cut surface was left undisturbed (smooth). The 4 slices were vacuum packaged at 1, 10, 50, and 90kPa (very tight, moderately tight, loose, very loose, respectively) and stored at 1°C. Digital images were taken at 1, 4, and 8 wk following the first appearance of crystals. The area occupied by crystals and number of discrete crystal regions (DCR) were quantified by image analysis. The experiment was conducted in triplicate. Effects of storage time, packaging tightness, surface roughness, and their interactions were evaluated by repeated-measures ANOVA. Surface roughness, packaging tightness, storage time, and their 2-way interactions significantly affected crystal area and DCR number. Extremely heavy crystallization occurred on both rough and smooth surfaces when slices were packaged loosely or very loosely and on rough surfaces with moderately tight packaging. In contrast, the combination of rough surface plus very tight packaging resulted in dramatic decreases in crystal area and DCR number. The combination of smooth surface plus very tight packaging virtually eliminated crystal formation, presumably by eliminating available sites for nucleation. Cut-and-wrap operations may significantly influence the crystallization behavior of Cheddar cheeses that are saturated with respect to calcium lactate and thus predisposed to form crystals.

Simplified microchip electrophoresis for rapid separation of urine proteins

BACKGROUND

Urine protein test has been widely used in clinics, but to determine the type of proteinuria is usually difficult due to technical limitations.

METHODS

In the current study, a rapid and simple method to separate and determine urine proteins by a microchip electrophoresis (ME) system has been developed in which only 4 min are required.

RESULTS

Optimal separation conditions have been established by using 15 s injection time at 500 and 1,500 V separation voltage in 75 mmol/l borate buffer containing 0.8 mmol/l calcium lactate and 1% ϕ ethylamine (pH 10.55). Relative standard deviation (RSD) of migration time with purified human albumin and human transferring was 2.68% and 2.24%, and RSD of the peak area was 5.85% and 4.96%, respectively. The linear detection range was 1.0-15.0 g/l for purified human albumin and 1.0-10.0 g/l for human transferrin, with the same detection limit (S/N = 3) of 0.4 g/l. Finally, comparing to conventional agarose gel electrophoresis, the same results were obtained by using ME by testing clinical samples including 60 selective proteinuria, 105 nonselective proteinuria, and 6 overflow proteinuria.

CONCLUSION

This newly established ME could have broad applications to determine the type of proteinuria in clinics.

Forty mouse strain survey of voluntary calcium intake, blood calcium, and bone mineral content

We measured voluntary calcium intake, blood calcium, and bone mineral content of male and female mice from 40 inbred strains. Calcium intakes were assessed using 48-h two-bottle tests with a choice between water and one of the following: water, 7.5, 25, and 75 mM CaCl(2), then 7.5, 25, and 75 mM calcium lactate (CaLa). Intakes were affected by strain, sex, anion, and concentration. In 11 strains females consumed more calcium than did males and in the remaining 29 strains there were no sex differences. Nine strains drank more CaLa than CaCl(2) whereas only one strain (JF1/Ms) drank more CaCl(2) than CaLa. Some strains had consistently high calcium intakes and preferred all calcium solutions relative to water (e.g., PWK/PhJ, BTBR T(+)tf/J, JF1/Ms). Others had consistently low calcium intakes and avoided all calcium solutions relative to water (e.g., KK/H1J, C57BL/10J, CE/J, C58/J). After behavioral tests, blood was sampled and assayed for pH, ionized calcium concentration, and plasma total calcium concentration. Bone mineral density and content were assessed by DEXA. There were no significant correlations between any of these physiological measures and calcium intake. However, strains of mice that had the highest calcium intakes generally fell at the extremes of the physiological distributions. We conclude that the avidity for calcium is determined by different genetic architecture and thus different physiological mechanisms in different strains.