Department of Pharmaceutical Technology, Medical University of Silesia in Katowice, School of Pharmacy with the Division of Laboratory Medicine in Sosnowiec, Sosnowiec, Poland.
Biochefa Pharmaceutical Research and Production Plant, Sosnowiec, Poland.
Curr Pharm Biotechnol. 2021;22(2):299-304. doi: 10.2174/1389201021666200903120835.
The chicken eggshells and their subcrustal membranes are a valuable source of calcium, but they are not further processed but disposed of as waste from the food industry. Chicken eggshells have high content (>95%) of calcium carbonate. Some properties suggest that eggshells may be a promising alternative to the present calcium sources used in the pharmaceutical industry.
The effect of roasting chicken eggshells with a selected organic acid (citric or fumaric or lactic acid) on microbiological purity, including the presence of fungi and bacteria Salmonella spp., Staphylococcus aureus, Escherichia coli of obtained calcium salts, was investigated. In this study, chicken eggshells were subjected to chemical reactions with organic acids (citric, fumaric or lactic acid) at two different calcium-acid molar ratios (1:1 or 1:3) and the mixture was heat-treated for 1 or 3 hours at a temperature of 100°C or 120°C.
It was found that lactic acid was 100% effective against fungi, and the remaining citric and fumaric acids were -50% (regardless of the other examined conditions). The type of acid used has a significant effect on fungal growth inhibition (p<0.05). Fumaric acid and lactic acid will be nearly 100% effective against bacteria (100% fumaric acid and 97% lactic acid effectiveness), regardless of other factors.
Lactic acid is the most effective against pathogenic flora - fungi and bacteria. The transformation of chicken eggshells into calcium lactate can provide us with sterile calcium salt, free of 100% fungi and 97% of all bacteria.
鸡蛋壳及其壳下膜是钙的有价值来源，但它们未经进一步加工，而是作为食品工业的废物丢弃。鸡蛋壳的碳酸钙含量很高（>95%）。一些特性表明，蛋壳可能是目前用于制药工业的钙源的有前途的替代品。
研究了用选定的有机酸（柠檬酸、富马酸或乳酸）烤鸡蛋壳对微生物纯度的影响，包括真菌和细菌沙门氏菌、金黄色葡萄球菌、大肠杆菌存在的情况。在所研究的蛋壳中，用柠檬酸、富马酸或乳酸（1:1 或 1:3）与有机酸进行化学反应，并将混合物在 100°C 或 120°C 的温度下加热 1 或 3 小时。
发现乳酸对真菌的抑制率为 100%，而剩余的柠檬酸和富马酸抑制率为-50%（无论其他检查条件如何）。所使用的酸的类型对真菌生长抑制有显著影响（p<0.05）。无论其他因素如何，富马酸和乳酸对细菌的抑制率将接近 100%（100%富马酸和 97%乳酸的有效性）。
乳酸对病原真菌和细菌最有效。将鸡蛋壳转化为乳酸钙可以为我们提供无菌的钙盐，100%无真菌，97%无细菌。
