Physicochemical Characteristics and Bioavailability of Nanonized Pearl Powder
Date Issued
2009
Date
2009
Author(s)
Chen, Hsiang-Shun
Abstract
Pearl is a natural product from 2-5 years old mollusks. Pearl powder, prepared from milling, has been a valuable medicine to Chinese people for more than 1000 years. It is regarded as a food supplement in Taiwan. Nanotechnology is a new technology in many industries including food, pharmacy and biotechnology. The characteristics of materials change in nanonization. In the present study, cultivated fresh water pearl millet (Hyriopsis cumingii Lea) over 3 years old was ground to nanonized pearl powder (NPP) and micronized pearl powder (MPP) using a novel dry cryo-nanonization grinding system. The particle size distribution, composition, safety, thermal characteristics, color change, crystallinity, microcosmic characteristics, and bioavailability of pearl powder were investigated by physical, chemistry, and biological methods.esults show that the size reduction ratio reached 186,170 and that the particle size distribution of the nanonized pearl powder was centralized by the novel dry cryo-nanonization grinding system.he cultivated fresh water pearl contains about 36.05% calcium, 2.0 ~ 2.1% crude protein, 1.0 ~ 1.1% carbohydrate, and 0.1% crude fat. The total trace elements and their derivates were about 6.05%. Silicon, sulfur, and phosphorous were present. No residual heavy metals including arsenic, lead, cadmium and mercury were detected, supporting the safety of these pearl powders as a food supplement. In thermal gravimetric analysis indicated that water loss occurred before reaching 200 0C, that the weight loss caused by thermal decomposition of crude protein, carbohydrate and crude fat occurred in stage 1 around 224~500℃ was 4.2% in total, and the weight loss caused by the dissipation of carbon dioxide mainly plus the burning of trace sulfur or phosphorous occurred in stage 2 around 500 ~770℃. The data in stage 2 corresponds to approximately 90.0% content of calcium carbonate in pearl.he lustrous pink color disappeared and white color appeared in grinding pearl, presumably resulted from the destruction of outer layer. Light green tint showed up and yellow tint reduced as well. The XRD spectra showed that the crystallinity stability is affected during micronization, while the inner strain in pearl powder is reduced after nanonization. The absorption peak didn’t spread wide, indicating that the crystallite size should be over 0.1 μm. TEM and particle size analyses confirmed the agglomeration in NPP. It is suggested to use laser particle size analyzer coupled with TEM analysis for sizing NPP.ither NPP or MPP containing 780 mg calcium was orally administered to each healthy adult in clinical trials. The serum total calcium increment, the serum intact parathyroid hormone reduction, and the urine calcium/creatinine ratio increment and bioavailability indexes showed that better bioavailability of NPP than MPP.
Subjects
pearl powder
calcium
nanotechnology
particle size
approximate analysis
physicochemical properties
bioavailability
Type
thesis
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