The potential calcium content of anchovy (Stolephorus sp.) on mandibular bone growth through osteoprotegerin expression analysis

Background: Anchovy (Stolephorus sp.) is a commonly used food ingredient due to its high calcium content, which supports craniofacial growth. Calcium stimulates the formation of osteoblasts, which produce osteoprotegerin (OPG). OPG binds to RANKL, blocking RANKL-RANK bonding and limiting osteoclast development. Objective: The objective of this study was to analyze OPG expression in mandibular bones to assess the potential calcium content of anchovies. Methods: Three groups of 27 male Wistar rats were created: control, anchovy, and milk. After 40 days, the rats were decapitated, and their mandibular bones were surgically extracted, decalcified, and prepared for microscopic examination. The results showed a significant difference in OPG expression of rat mandibles between control, anchovy, and milk groups (P < 0.05), as determined by one-way analysis of variance (ANOVA). Tukey's HSD test revealed a significant difference in the average quantity of rat mandibular OPG expression between the control group and each of the anchovy and milk groups, with probability values of 0.00 and 0.003 (P < 0.05), respectively. However, the average level of OPG expression in anchovy and milk groups did not differ significantly, as indicated by the probability value of 0.064 (P > 0.05). Conclusion: The mandibular development increases after feeding anchovies compared to the control group. Anchovy is not statistically superior to milk in terms of increasing mandibular development. However, as a high-calcium food, anchovy is well-suited to support children's craniofacial development and growth.