Chicken leg bone as a source of chondroitin sulfate

Wang X, Shen Q, Zhang C, Jia W, Han L, Yu Q · Carbohydrate Polymers

Chondroitin sulfate was recovered from ordinary chicken bone soup at a 0.14% yield. Crucially for anyone cooking stock, the soup-derived chondroitin averaged 35.81 kDa against 37.18 kDa for the enzymatic reference, with no significant structural difference on FTIR or HPLC — the molecule survives culinary cooking essentially intact.

Population

Chicken leg bone soup and, as reference, chicken leg bone ends (no human or animal subjects)

Intervention

Heat-resin static adsorption extraction of chondroitin sulfate from bone soup

Comparator

Chondroitin sulfate obtained enzymatically from bone ends

Limitations

Reports a process yield, not a concentration per serving or per litre of soup; single cooking protocol, so nothing about how molecular weight changes with simmer time.