AUTHOR=Kao Yi-Feng , Chai Huey-Jine , Tsai Cheng-Jeng , Tsai Tsung-Yu , Liu Te-Hua , Yi Tsung-Kai , Chen Yi-Ming TITLE=Development of functional foods from grouper fish-bone residues to enhance muscle strength and exercise endurance in mice JOURNAL=Frontiers in Sustainable Food Systems VOLUME=8 YEAR=2024 URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1483028 DOI=10.3389/fsufs.2024.1483028 ISSN=2571-581X ABSTRACT=
Grouper aquaculture is a key industry in Taiwan, yet its processing generates significant byproducts, leading to challenges in waste management and environmental sustainability. Recent research has focused on developing innovative methods to valorize these byproducts, with grouper bone hydrolysate (GBH) emerging as a potential candidate for applications in health promotion and exercise performance enhancement. In this study, we investigated the amino acid composition of grouper bone hydrolysate (GBH) and analyzed its peptide contents. We also investigated GBH supplementation in relation to body composition and exercise performance in mice. Male Institute of Cancer Research (ICR) mice were divided into 3 groups (