Physico-chemical characterization and biocompatibility of hydroxyapatite derived from fish waste
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Journal of the Mechanical Behavior of Biomedical Materials
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The aim of this study was to synthesize hydroxyapatite (HAP) powder from fish waste. The powder was characterized through X-ray diffraction, Fourier transform infrared spectroscopy, ion exchange chromatography, scanning electron microscopy and plasma emission spectrometry. The cyto- and genotoxicity was carried out to demonstrate biocompatibility in vivo by means of rat subcutaneous tissue test. The results showed that the visible crystalline nature of typical apatite crystal structure when they were calcined at 800 °C. Infrared spectroscopy analysis showed similar composition to HAP standard with the presence of carbonate ion demonstrated by wave number values of 871 cm−1 and 1420 cm−1 for calcinations at 800 °C. The scanning electronmicrographies depicted the crystal morphology and porous nature with average pore size of ~10 µm. Plasma emission spectrometry and ion exchange chromatography confirmed the presence of Ca and P in the samples. The mean of calcium content was 36.8; Mg was 0.8, Na was 0.7 and K was 0.5. Rat subcutaneous tissue test revealed that HAP presented biocompatibility. Furthermore, the lack of cyto- and genotoxicity in blood, liver, kidney and lung were noticed after 30 days of HAP implantation. Taken together, our results demonstrated that HAP from fish waste exhibits a great potential for using as biomaterial since is represents a simple, effective, low-cost process and satisfactory degree of biocompatibility.
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YAMAMURA, HIROCHI; SILVA, VICTOR H.P. da; RUIZ, PEDRO L.M.; USSUI, VALTER; LAZAR, DOLORES R.R.; RENNO, ANA C.M.; RIBEIRO, DANIEL A. Physico-chemical characterization and biocompatibility of hydroxyapatite derived from fish waste. Journal of the Mechanical Behavior of Biomedical Materials, v. 80, p. 137-142, 2018. DOI: 10.1016/j.jmbbm.2018.01.035. Disponível em: http://repositorio.ipen.br/handle/123456789/29018. Acesso em: 30 Dec 2025.
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