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Li N, Fan X, Wang Y, Zhang K, Liu R, Xu Y, Tan Z, Xu W, Zhou D, Li D. Investigation of isomerization and oxidation of astaxanthin in ready-to-eat Litopenaeus vannamei during accelerated storage. Food Res Int 2024; 195:114983. [PMID: 39277244 DOI: 10.1016/j.foodres.2024.114983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 07/31/2024] [Accepted: 08/21/2024] [Indexed: 09/17/2024]
Abstract
Astaxanthin (AST), the natural pigment in Litopenaeus vannamei, is susceptible to oxidation and isomerization, leading to the fading of the orange-red color in ready-to-eat (RTE) shrimps. This study specifically investigated the changes mechanism in AST content, including geometric and stereoisomers, as well as oxidation degradation, throughout the storage process of RTE shrimps. The results showed that the total amount of AST decreased by 46.76 % after 45 days of storage at 40 °C. The levels of geometric isomers (all-E, 9-Z, 13-Z) and stereoisomers (3S,3'S, 3S,3'R, 3R,3'R) gradually decreased over time. Notably, 9-Z and 3S,3'S isomers, known for their strong antioxidant activity, were reduced by 83.57 % and 61.64 % respectively. Additionally, AST underwent oxidative degradation, forming short-chain compounds (astaxanthinal or astaxanthinone), with the main products being Apo-14'-astaxanthinal and Apo-7-astaxanthinone DHA ester. These findings provide a theoretical foundation for further research on the degradation mechanism of AST, and offer valuable insights into the color protection of RTE shrimps.
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Affiliation(s)
- Na Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Fan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yefan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Kexin Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Rong Liu
- SCIEX, Analytical Instrument Trading Co., Ltd, Beijing 100015, China
| | - Yunpeng Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhifeng Tan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wensi Xu
- College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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El Boumlasy S, Mangraviti D, Arena K, Cacciola F, Asraoui F, Debdoubi A. Determination of astaxanthin and astaxanthin esters in three samples of shrimp waste ( Parapenaeus longirostris) by high performance liquid chromatography coupled photo-diode array and mass spectrometry detection. Nat Prod Res 2024; 38:2901-2908. [PMID: 37572009 DOI: 10.1080/14786419.2023.2245959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/16/2023] [Accepted: 07/29/2023] [Indexed: 08/14/2023]
Abstract
The present study aimed to identify the content of astaxanthin and its esterified forms using high-performance liquid chromatography coupled with diode array and atmospheric pressure chemical ionisation mass spectrometry detection in three samples of shrimp waste. The analyses revealed twenty-one astaxanthin derivatives, including astaxanthin in free form, across all three extracts with the highest number of derivatives observed in the head extract. The shell extract had a lower content of astaxanthin and its esterified forms, with monoesterified astaxanthins being the major components, with contents ranging from 0.5-1 mg g-1. On the other hand, in both global waste and head extracts, astaxanthin diesters were found to be the dominant bioactive compounds, with contents ranging from 0.7-5.2 mg g-1 and 10.2-18.2 mg g-1, respectively. Notably, the astaxanthin content extracted from head was significantly higher compared to other extracts, indicating its potential as a valuable source of bioactive compounds.
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Affiliation(s)
- Soumia El Boumlasy
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Domenica Mangraviti
- Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Katia Arena
- Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina, Italy
| | - Fadoua Asraoui
- Laboratory of Applied Biology and Pathology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Abderrahmane Debdoubi
- Laboratory of Materials-Catalysis, Chemistry Department, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco
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Wang Y, Chen L, Zhao J, Xia G, Liu Z, Shi H. Astaxanthin Esters as Functional Food: A Review of Their Nutrition, Phytochemical Structure, Biological Features, and Food Industry Prospects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38856739 DOI: 10.1021/acs.jafc.4c00765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Astaxanthin (AST), mainly found in algae and shrimp, is a liposoluble ketone carotenoid with a wide range of biological activities and is commonly used in healthcare interventions and cosmetics. AST has a long chain of conjugated double bonds with hydroxyl and ketone groups at both ends, enabling it to form astaxanthin esters (AST-Es) through esterification with fatty acids. The fatty acid structure of AST plays a key role in the stability, antioxidant activity, and bioavailability of AST-Es. Antarctic krill (Euphausia superba) and blood-red algae Haematococcus Pluvialis (H pluvialis)-derived AST-Es exhibit strong antioxidant activity and numerous biological activities, such as improving insulin resistance, preventing Parkinson's disease, regulating intestinal flora, and alleviating inflammatory bowel disease. This review discusses the significance of AST-Es as functional food ingredients, highlighting their nutritional value, phytochemical structure, biological activities, and potential applications in the food industry.
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Affiliation(s)
- Youyan Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lipin Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao 266404, China
| | - Jierui Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao 266404, China
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Aguilera‐Gómez M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Maradona MP, Schlatter JR, Siskos A, van Loveren H, Gelbmann W, Knutsen HK. Safety of a change in specifications of the novel food oleoresin from Haematococcus pluvialis containing astaxanthin pursuant to Regulation (EU) 2015/2283. EFSA J 2023; 21:e08338. [PMID: 38027444 PMCID: PMC10630933 DOI: 10.2903/j.efsa.2023.8338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2023] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of a change of specifications of the novel food (NF) oleoresin from Haematococcus pluvialis containing astaxanthin (ATX) pursuant to Regulation (EU) 2015/2283. The NF is already authorised as ingredient for the use in food supplements as defined in Directive 2002/46EC in accordance to Regulation (EU) 2017/2470. The NF concerns an oleoresin which contains ~ 10% ATX, obtained by supercritical CO2 extraction of the homogenised and dried biomass of cultivated H. pluvialis. This NF has been assessed by the Panel in 2014. With the present dossier, the applicant proposed to lower the minimum specification limits for protein and ATX monoesters for the NF, and to increase the maximum specification limit for the relative amount of ATX diesters in total ATX. An increase of the maximum specification limit for the 9-cis isomer is also applied for. Although the data are limited regarding bioavailability and distribution in humans of these three naturally occurring ATX isomers, the available in vitro and in vivo data suggest that the 13-cis rather than the 9-cis ATX is selectively absorbed, i.e. has a higher bioavailability and/or possibly emerges from isomerisation of all-trans ATX. The Panel notes that the toxicity of the individual ATX isomers has not been studied individually. However, the ADI of 0.2 mg/kg, which was established for synthetic ATX and ATX from H. pluvialis, applies also for ATX in the oleoresin from H. pluvialis with the proposed changes of specifications. The Panel concludes that the NF, oleoresin from H. pluvialis containing ATX, is safe with the proposed specification limits.
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Jurčacková Z, Ciglanová D, Mudroňová D, Tumová L, Bárcenas-Pérez D, Kopecký J, Koščová J, Cheel J, Hrčková G. Astaxanthin Extract from Haematococcus pluvialis and Its Fractions of Astaxanthin Mono- and Diesters Obtained by CCC Show Differential Antioxidant and Cytoprotective Effects on Naïve-Mouse Spleen Cells. Antioxidants (Basel) 2023; 12:1144. [PMID: 37371874 DOI: 10.3390/antiox12061144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
Carotenoids are the most abundant lipid-soluble phytochemicals and are used as dietary supplements to protect against diseases caused by oxidative stress. Astaxanthin, a xanthophyll carotenoid, is a very potent antioxidant with numerous beneficial effects on cellular functions and signaling pathways. In this study, using spleen cells from healthy Balb/c mice, we report the bio-functional effects of an astaxanthin-rich extract (EXT) prepared from the microalga Haematococcus pluvialis and its astaxanthin monoesters-rich fraction (ME) and astaxanthin diesters-rich fraction (DE) obtained by fractionation of EXT using countercurrent chromatography (CCC). After incubation under standard culture conditions (humidity, 37 °C, 5% CO2, atmospheric oxygen), the viability of untreated splenocytes, as determined by the trypan blue exclusion assay, the MTT assay, and the neutral red assay, decreases to approximately 75% after 24 h compared with naïve splenocytes. This effect correlated with the decrease in mitochondrial membrane potential and the transition of ~59% of cells to the early stage of apoptosis, as well as with the decreased ROS production, indicating that hyperoxia in cell-culture deteriorates cell functions. They are restored or stimulated by co-cultivation with EXT, ME, and DE up to 10 µg/mL in the order EXT > DE > ME, suggesting that esterification increases bioavailability to cells in vitro. ROS and H2O2 concentrations reflect mRNA transcriptional activity of Nrf2, superoxide dismutase 1 (SOD1), catalase, and glutathione peroxidase 1, as well as SOD-mediated ROS conversion, whereas they inversely correlate with iNOS-mediated NO production. The highest-tested concentration of EXT, ME, and DE (40 µg/mL) is detrimental to cells, probably because of the overwhelming scavenging activity of astaxanthin and its esters for the reactive oxygen/nitrogen species required for cellular functions and signal transduction at low physiological concentrations. In this study, we demonstrate that differential activities of ME and DE contribute to the final antioxidant and cytoprotective effects of astaxanthin extract, which is beneficial in preventing a wide range of ROS-induced adverse effects, with DE being more effective. In addition, the selection of physioxia-like conditions for pharmacological research is highlighted.
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Affiliation(s)
- Zuzana Jurčacková
- Institute of Parasitology, The Slovak Academy of Sciences, Hlinkova 3, 04001 Košice, Slovakia
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 68, 04181 Košice, Slovakia
| | - Denisa Ciglanová
- Institute of Parasitology, The Slovak Academy of Sciences, Hlinkova 3, 04001 Košice, Slovakia
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 68, 04181 Košice, Slovakia
| | - Dagmar Mudroňová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 68, 04181 Košice, Slovakia
| | - Lenka Tumová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy Hradec Králové, Charles University, Heyrovského 1203, 50165 Hradec Králové, Czech Republic
| | - Daniela Bárcenas-Pérez
- Laboratory of Algal Biotechnology-Centre ALGATECH, Institute of Microbiology of the Czech Academy of Sciences, Opatovický mlýn, 37981 Třeboň, Czech Republic
- Faculty of Science, University of South Bohemia, Branišovská 1760, 37005 České Budějovice, Czech Republic
| | - Jiří Kopecký
- Laboratory of Algal Biotechnology-Centre ALGATECH, Institute of Microbiology of the Czech Academy of Sciences, Opatovický mlýn, 37981 Třeboň, Czech Republic
| | - Jana Koščová
- Laboratory of Algal Biotechnology-Centre ALGATECH, Institute of Microbiology of the Czech Academy of Sciences, Opatovický mlýn, 37981 Třeboň, Czech Republic
| | - José Cheel
- Laboratory of Algal Biotechnology-Centre ALGATECH, Institute of Microbiology of the Czech Academy of Sciences, Opatovický mlýn, 37981 Třeboň, Czech Republic
| | - Gabriela Hrčková
- Institute of Parasitology, The Slovak Academy of Sciences, Hlinkova 3, 04001 Košice, Slovakia
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Manabe Y, Takagi-Hayashi S, Mohri S, Sugawara T. Intestinal Absorption and Anti-Inflammatory Effects of Siphonein, a Siphonaxanthin Fatty Acid Ester from Green Algae. J Nutr Sci Vitaminol (Tokyo) 2023; 69:62-70. [PMID: 36858542 DOI: 10.3177/jnsv.69.62] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
Abstract
Siphonein is a C19 acylated siphonaxanthin found in some edible green algae (e.g., Codium fragile and Caulerpa lentillifera). Although the content of siphonein in these green algae is similar to or higher than that of siphonaxanthin, studies of health-related biological activity of siphonein are much less than those of siphonaxanthin. Given the difference in the position of the acyl chain, one cannot infer intestinal absorption of siphonein from other general carotenoid fatty acid esters. In this study, we first investigated the intestinal absorption of siphonein using mouse and cell culture models. A small amount of siphonein was detected in the plasma of treated mice, and its concentration was higher than that of siphonaxanthin (i.e., the hydrolyzed product of ingested siphonein) from 1 to 6 h after administration. Pharmacological inhibition tests with differentiated Caco-2 cells showed that Nieman-Pick C1-like 1-mediated facilitated diffusion was involved in the cellular uptake of siphonein. These results indicate that, unlike general carotenoid fatty acid esters, siphonein can be absorbed without hydrolysis. We also evaluated the anti-inflammatory effect of siphonein in differentiated Caco-2 cells. Siphonein pretreatment modulated lipopolysaccharide-induced cellular lipidome alterations and suppressed mRNA expression of proinflammatory chemokines, CXCL8 protein release, and activation of NF-κB. This study provides new insights into the absorption processes of carotenoids and shows the anti-inflammatory effect of siphonein for the first time.
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Affiliation(s)
- Yuki Manabe
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
| | | | - Shinsuke Mohri
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
| | - Tatsuya Sugawara
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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Lee J, Kim MH, Kim H. Anti-Oxidant and Anti-Inflammatory Effects of Astaxanthin on Gastrointestinal Diseases. Int J Mol Sci 2022; 23:ijms232415471. [PMID: 36555112 PMCID: PMC9779521 DOI: 10.3390/ijms232415471] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
A moderate amount of reactive oxygen species (ROS) is produced under normal conditions, where they play an important role in cell signaling and are involved in many aspects of the immune response to pathogens. On the other hand, the excessive production of ROS destructs macromolecules, cell membranes, and DNA, and activates pro-inflammatory signaling pathways, which may lead to various pathologic conditions. Gastrointestinal (GI) mucosa is constantly exposed to ROS due to the presence of bacteria and other infectious pathogens in food, as well as alcohol consumption, smoking, and the use of non-steroidal anti-inflammatory drugs (NSAID). Prolonged excessive oxidative stress and inflammation are two major risk factors for GI disorders such as ulcers and cancers. Bioactive food compounds with potent anti-oxidant and anti-inflammatory activity have been tested in experimental GI disease models to evaluate their therapeutic potential. Astaxanthin (AST) is a fat-soluble xanthophyll carotenoid that is naturally present in algae, yeast, salmon, shrimp, and krill. It has been shown that AST exhibits protective effects against GI diseases via multiple mechanisms. Residing at the surface and inside of cell membranes, AST directly neutralizes ROS and lipid peroxyl radicals, enhances the activity of anti-oxidant enzymes, and suppresses pro-inflammatory transcription factors and cytokines. In addition, AST has been shown to inhibit cancer cell growth and metastasis via modulating cell proliferation-related pathways, apoptosis, and autophagy. Considering the potential benefits of AST in GI diseases, this review paper aims to summarize recent advances in AST research, focusing on its anti-oxidant and anti-inflammatory effects against gastric and intestinal ulcers and cancers.
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Affiliation(s)
- Jaeeun Lee
- Department of Food and Nutrition, BK21 FOUR, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea
| | - Min-Hyun Kim
- College of Health Solutions, Arizona State University, Phoenix, AZ 85004, USA
- Correspondence: (M.-H.K.); (H.K.); Tel.: +1-602-496-4163 (M.-H.K.); +82-2-2123-3125 (H.K.)
| | - Hyeyoung Kim
- Department of Food and Nutrition, BK21 FOUR, College of Human Ecology, Yonsei University, Seoul 03722, Republic of Korea
- Correspondence: (M.-H.K.); (H.K.); Tel.: +1-602-496-4163 (M.-H.K.); +82-2-2123-3125 (H.K.)
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Jia Z, Song R, Xu Y, Liu X, Zhang X. Astaxanthin absorption modulated antioxidant enzyme activity and targeted specific metabolic pathways in rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7003-7016. [PMID: 35689476 DOI: 10.1002/jsfa.12062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 01/25/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Saponification contributed to an increase in the in vitro antioxidant activity of astaxanthin (Asta) extracts derived from Penaeus sinensis (Solenocera crassicornis) by-products. However, the influence of non-saponification (N-Asta) and saponification Asta (S-Asta) absorption on antioxidant activity in vivo was limited. The antioxidant properties of N-Asta and S-Asta were therefore compared in Sprague Dawley male rats after 6 h and 12 of absorption using biochemistry assays combined with an untargeted metabonomics strategy. RESULTS Non-saponified Asta and S-Asta showed similar digestive properties in a stimulated gastrointestinal tract. Increased glutathione content and decreased malondialdehyde content were measured in the liver tissues of N-Asta and S-Asta treated rats after 12 h of absorption. Absorption of N-Asta increased liver total superoxide dismutase, glutathione peroxidase, and catalase activity. Treatment with S-Asta up-regulated NAD(P)H: quinine oxidoreductase-1, and heme oxygenase-1 expression was associated with the nuclear erythroid 2-related factor 2/antioxidant responsive element pathway at the end of 12 h absorption. With partial least square-discriminant analysis and metabolite heatmap profiles, the S-Asta group was clearly separated from the N-Asta group. The S-Asta treatment also demonstrated stronger influences on plasma metabolites than the N-Asta treatment. Both N-Asta and S-Asta absorption showed critical roles in the regulation of specific metabolites, and 15 potential biomarkers were identified in eight key pathways to separate these experimental groups after 12 h of absorption. However, an increased serotonin level was only detected in the S-Asta group after 12 h absorption. CONCLUSION Absorption of N-Asta and S-Asta induced different antioxidant effects in normal rats, which were associated with metabolite changes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhe Jia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Ru Song
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yan Xu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Xinyan Liu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Xiaoxia Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Zhao YC, Li XY, Wang CC, Yang JY, Xue CH, Zhang TT, Wang YM. Free astaxanthin-rich diets enhanced astaxanthin accumulation in egg yolks compared to esterified astaxanthin-rich diets. Food Chem 2022; 405:134872. [DOI: 10.1016/j.foodchem.2022.134872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022]
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10
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Gao Q, Qiao X, Yang L, Cao Y, Li Z, Xu J, Xue C. Effects of microencapsulation in dairy matrix on the quality characteristics and bioavailability of docosahexaenoic acid astaxanthin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5711-5719. [PMID: 35396734 DOI: 10.1002/jsfa.11919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/20/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Compared with free astaxanthin (Asta), docosahexaenoic acid astaxanthin monoester (Asta-C22:6) has higher stability and bioavailability. However, Asta-E is still unable to be used in the water system. Hence it is necessary to build a water-soluble delivery system. In this study, Asta-C22:6 microemulsion and microcapsule using whey protein isolate (WPI) and hydroxypropyl-β-cyclodextrin (HPβ-CD) as composite wall material were prepared. They were added to three dairy products (milk powder, yogurt and flavored dairy product). A dairy product rich in Asta-C22:6 with high bioavailability was designed by measuring quality characteristics, sensory evaluation and in vivo experiments. RESULTS Compared with spray drying, the freeze-drying microcapsule had a higher encapsulation efficiency (72.5%), water content (4%) and better solubility, and Asta-C22:6 microcapsule (1 g L-1 ) yogurt had the best quality. The bioavailability of Asta-C22:6 microcapsule yogurt was further evaluated. After a single oral dose in mice, the bioavailability of Asta-C22:6 microcapsule in yogurt was significantly increased (Cmax = 0.31 μg mL-1 , AUC0-T = 3.20 h μg mL-1 ). CONCLUSION We successfully prepared Asta-C22:6 microcapsule yogurt, which improved the stability and bioavailability of Asta. The present research is meaningful for delivering unstable bioactive small molecules based on WPI and HPβ-CD. It provides an experimental basis for the application of Asta-C22:6 and the development of functional dairy products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qun Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
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11
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Hu Y, Lin Q, Zhao H, Li X, Sang S, McClements DJ, Long J, Jin Z, Wang J, Qiu C. Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Aneesh P, Ajeeshkumar K, Lekshmi R, Anandan R, Ravishankar C, Mathew S. Bioactivities of astaxanthin from natural sources, augmenting its biomedical potential: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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13
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Alugoju P, Krishna Swamy VKD, Anthikapalli NVA, Tencomnao T. Health benefits of astaxanthin against age-related diseases of multiple organs: A comprehensive review. Crit Rev Food Sci Nutr 2022; 63:10709-10774. [PMID: 35708049 DOI: 10.1080/10408398.2022.2084600] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Age-related diseases are associated with increased morbidity in the past few decades and the cost associated with the treatment of these age-related diseases exerts a substantial impact on social and health care expenditure. Anti-aging strategies aim to mitigate, delay and reverse aging-associated diseases, thereby improving quality of life and reducing the burden of age-related pathologies. The natural dietary antioxidant supplementation offers substantial pharmacological and therapeutic effects against various disease conditions. Astaxanthin is one such natural carotenoid with superior antioxidant activity than other carotenoids, as well as well as vitamins C and E, and additionally, it is known to exhibit a plethora of pharmacological effects. The present review summarizes the protective molecular mechanisms of actions of astaxanthin on age-related diseases of multiple organs such as Neurodegenerative diseases [Alzheimer's disease (AD), Parkinson's disease (PD), Stroke, Multiple Sclerosis (MS), Amyotrophic lateral sclerosis (ALS), and Status Epilepticus (SE)], Bone Related Diseases [Osteoarthritis (OA) and Osteoporosis], Cancers [Colon cancer, Prostate cancer, Breast cancer, and Lung Cancer], Cardiovascular disorders [Hypertension, Atherosclerosis and Myocardial infarction (MI)], Diabetes associated complications [Diabetic nephropathy (DN), Diabetic neuropathy, and Diabetic retinopathy (DR)], Eye disorders [Age related macular degeneration (AMD), Dry eye disease (DED), Cataract and Uveitis], Gastric Disorders [Gastritis, Colitis, and Functional dyspepsia], Kidney Disorders [Nephrolithiasis, Renal fibrosis, Renal Ischemia reperfusion (RIR), Acute kidney injury (AKI), and hyperuricemia], Liver Diseases [Nonalcoholic fatty liver disease (NAFLD), Alcoholic Liver Disease (AFLD), Liver fibrosis, and Hepatic Ischemia-Reperfusion (IR) Injury], Pulmonary Disorders [Pulmonary Fibrosis, Acute Lung injury (ALI), and Chronic obstructive pulmonary disease (COPD)], Muscle disorders (skeletal muscle atrophy), Skin diseases [Atopic dermatitis (ATD), Skin Photoaging, and Wound healing]. We have also briefly discussed astaxanthin's protective effects on reproductive health.
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Affiliation(s)
- Phaniendra Alugoju
- Natural Products for Neuroprotection and Anti-Ageing Research Unit, Chulalongkorn University, Bangkok, Thailand
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - V K D Krishna Swamy
- Department of Biochemistry and Molecular Biology, Pondicherry University (A Central University), Puducherry, India
| | | | - Tewin Tencomnao
- Natural Products for Neuroprotection and Anti-Ageing Research Unit, Chulalongkorn University, Bangkok, Thailand
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
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14
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Li C, Gao Y, Huan Y, Ren P, Zhi J, Wu A, Xu J, Wei Z, Xue C, Tang Q. Colon and gut microbiota greatly affect the absorption and utilization of astaxanthin derived from Haematococcus pluvialis. Food Res Int 2022; 156:111324. [PMID: 35651077 DOI: 10.1016/j.foodres.2022.111324] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/15/2022]
Abstract
Astaxanthin has been widely favored as a health food supplement by individuals but its absorption in the body seems not to be satisfactory. In addition, the peak time of astaxanthin derived from Haematococcus pluvialis in the plasma was much longer than other carotenoids found in our previous research. Thus, it is necessary to explore the process that affects the absorption of astaxanthin in order to potentially find a novel approach to improve the absorption in the future. In this study, we confirmed that the colon has an ability to absorb astaxanthin and conducted acute feeding experiments with the treatment of antibiotics in C57BL/6J mice and chronic feeding experiments in germ-free (GF) mice to detect the relationship between the gut microbiota and the absorption of astaxanthin. Our study showed that the decrease of gut microbiota led to a less oral absorbability, which might be related to the decreased expression of SR-BI in the small intestine and the reduction of free form and Z-astaxanthin converted by the gut microbiota found in the vitro culture. The experiments of anaerobic culture also implied that Lactobacillus might play an important role in the absorption of astaxanthin.
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Affiliation(s)
- Chunjun Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yuan Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yuchen Huan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Pengfei Ren
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jinjin Zhi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Axue Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, Shandong Province, PR China
| | - Qingjuan Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.
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15
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Metličar V, Albreht A. Esterification of Lutein from Japanese Knotweed Waste Gives a Range of Lutein Diester Products with Unique Chemical Stability. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2022; 10:6072-6081. [PMID: 35571524 PMCID: PMC9093092 DOI: 10.1021/acssuschemeng.2c01241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/15/2022] [Indexed: 06/15/2023]
Abstract
A valorization strategy for an aggravating type of plant waste is put to the test herein. It envisions the use of Japanese knotweed green leaves as a sustainable source of free lutein, from which bioactive diesters could be prepared as potential value-added products with improved properties. To this end, 13 structurally distinct model lutein diesters were synthesized and the relationships between their structure and stability were systematically determined. The forced degradation data show that the stability of a particular lutein diester may depend to a large extent on the type of exposure (elevated temperature, light, oxidant, or acidic environment) and, more importantly, not every esterification attempt necessarily leads to an enhancement of lutein's chemical stability. However, three branched and bulky products-lutein di(2,2-dimethylpropanoate), lutein di(2-methylpropanoate), and lutein di(3-methylbutanoate)-proved to be particularly relevant, as they consistently exhibited 1.5-21-fold higher stability compared to free lutein, regardless of the stress conditions used. Finally, we show that the Japanese knotweed plant matrix had a significant negative or positive effect on pigment degradation kinetics that could not be easily predicted. Thus, the proposed valorization strategy is quite feasible, but the esterification approach should be tailored to the intended use of a lutein diester.
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Affiliation(s)
- Valentina Metličar
- Laboratory
for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, Ljubljana SI-1000, Slovenia
- Faculty
of Chemistry and Chemical Technology, University
of Ljubljana, Večna
pot 113, Ljubljana SI-1000, Slovenia
| | - Alen Albreht
- Laboratory
for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, Ljubljana SI-1000, Slovenia
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16
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Grujić VJ, Todorović B, Kranvogl R, Ciringer T, Ambrožič-Dolinšek J. Diversity and Content of Carotenoids and Other Pigments in the Transition from the Green to the Red Stage of Haematococcus pluvialis Microalgae Identified by HPLC-DAD and LC-QTOF-MS. PLANTS 2022; 11:plants11081026. [PMID: 35448754 PMCID: PMC9030915 DOI: 10.3390/plants11081026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/03/2022] [Accepted: 04/07/2022] [Indexed: 11/25/2022]
Abstract
H. pluvialis is a unicellular freshwater alga containing many bioactive compounds, especially carotenoids, which are the strongest antioxidants among the pigments. This study evaluates the composition and content of carotenoids and other pigments in both stages of algae life cycle, especially in the green vegetative stage, less studied in comparison to the red stage. To determine the composition and content of carotenoids, a combination of HPLC-DAD and LC-QTOF-MS was used. The content of carotenoids in the green vegetative stage was significantly lower than in the red vegetative stage. In the green vegetative stage, 16 different carotenoids and other pigments were identified. Among the total 8.86 mg g−1 DW of pigments, 5.24 mg g−1 DW or 59% of them were chlorophyll a with its derivatives, and 3.62 mg g−1 DW or 41% of them were free carotenoids. After the transition from the green to the red stage, the carotenoid composition was replaced by secondary carotenoids, astaxanthin and its esters, which predominated in the whole carotenoid composition. In addition to free astaxanthin, 12 astaxanthin monoesters, 6 diesters and 13 other carotenoids were determined. The majority of 37.86 mg g−1 DW pigments were monoesters. They represented 82% of all pigments, and their content was about 5 times higher than both, diesters (5.91 mg g−1 DW or 12% of all) and free carotenoids (2.4 mg g−1 DW or 6% of all). The results of the study contribute to the data on the overall pigment composition and content of H. pluvialis algae and provide the basis for further improvement of cultivation of the H. pluvialis algae.
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Affiliation(s)
- Veno Jaša Grujić
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška 160, 2000 Maribor, Slovenia; (V.J.G.); (T.C.)
- Department of Elementary Education, Faculty of Education, University of Maribor, Koroška 160, 2000 Maribor, Slovenia
| | - Biljana Todorović
- Department of Botany and Plant Physiology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia;
| | - Roman Kranvogl
- Centre for Chemical Analysis of Food, Water and Other Environmental Samples, National Laboratory of Health, Environment and Food, Prvomajska 1, 2000 Maribor, Slovenia;
| | - Terezija Ciringer
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška 160, 2000 Maribor, Slovenia; (V.J.G.); (T.C.)
| | - Jana Ambrožič-Dolinšek
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška 160, 2000 Maribor, Slovenia; (V.J.G.); (T.C.)
- Department of Elementary Education, Faculty of Education, University of Maribor, Koroška 160, 2000 Maribor, Slovenia
- Department of Botany and Plant Physiology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia;
- Correspondence:
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17
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Yang L, Li F, Cao X, Qiao X, Xue C, Xu J. Stability and bioavailability of protein matrix-encapsulated astaxanthin ester microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2144-2152. [PMID: 34614199 DOI: 10.1002/jsfa.11556] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/21/2021] [Accepted: 10/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Astaxanthin ester derived from Haematococcus pluvialis is often used as a functional and nutritional ingredient in foods. However, its utilization is currently limited as a result of its chemical instability and low bioavailability. Food matrix microcapsules are becoming increasingly popular because of their safety and high encapsulation efficiency. In the present study, the effect of protein matrixes on the properties of microcapsules was evaluated. RESULTS We investigated the effects of storage on astaxanthin ester microcapsules and the corresponding rehydration solution at 40 °C under a nitrogen atmosphere, as well as in darkness. The results showed that the stability of products prepared based on whey protein (WP) and corn-gluten was superior to that of products prepared based on lactoferrin, soy protein and sodium caseinate. The bioavailability of astaxanthin ester microcapsules encapsulated with different proteins and examined by means of astaxanthin concentrations in the serum and liver after oral administration was compared. All five protein wall materials could significantly improve the bioavailability of astaxanthin ester. The microcapsules prepared based on WP had the highest bioavailability, with a value of 10.69 ± 0.75 μg·h mL-1 , which was 3.15 times higher compared to that of the control group. CONCLUSION The results of the present study showed that protein encapsulation, especially WP encapsulation, could effectively improve the stability, water solubility and bioavailability of astaxanthin esters. Thus, WP can be used as the main wall material in delivery systems. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xinyu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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18
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Gao Y, Yuan S, Chen Y, Liu F, Wei Z, Cao W, Li RW, Xu J, Xue C, Tang Q. The improvement effect of astaxanthin-loaded emulsions on obesity is better than that of astaxanthin in the oil phase. Food Funct 2022; 13:3720-3731. [PMID: 35266464 DOI: 10.1039/d1fo03185f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsion-based delivery systems have been reported to improve the solubility, stability and bioavailability of astaxanthin. In this study, the ability of astaxanthin-loaded emulsions (AL) to ameliorate obesity induced by a high-fat and high-sucrose diet was explored, using astaxanthin in the oil phase (ASTA) as a comparison. After the administration of AL, ASTA (30 mg per kg body weight), or saline on normal or obese mice for 4 weeks, the body fat accumulation levels, hepatic lipid contents and hepatic fatty acid profiles were detected, and AL showed better anti-obesity properties than ASTA. In an acute feeding experiment, it was first observed that the astaxanthin concentration of AL was higher than that of ASTA in the blood and liver of obese mice. What's more, AL altered the microbial co-occurrence patterns in obese mice. Some gut microbial modules that were significantly correlated with obesity-related physiological parameters were identified. Overall, the improvement effect of AL on obesity is better than that of ASTA due to their higher oral absorbability and modulating effects on the gut microbiota, and we suggest AL as a more suitable astaxanthin product type for obese bodies.
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Affiliation(s)
- Yuan Gao
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Shihan Yuan
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Yuze Chen
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Fang Liu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Zihao Wei
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Wanxiu Cao
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Robert W Li
- Laboratory of Animal Genomics and Improvement, United States Department of Agriculture, Agriculture Research Service (USDA-ARS), Beltsville, MD 20705, USA
| | - Jie Xu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Changhu Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. .,Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology, Qingdao, Shandong 266235, China
| | - Qingjuan Tang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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19
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Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application. Mar Drugs 2022; 20:md20030206. [PMID: 35323505 PMCID: PMC8955251 DOI: 10.3390/md20030206] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/12/2022] Open
Abstract
In recent years, the food, pharma, and cosmetic industries have shown considerable interest in bioactive molecules of marine origin that show high potential for application as nutraceuticals and therapeutic agents. Astaxanthin, a lipid-soluble and orange-reddish-colored carotenoid pigment, is one of the most investigated pigments. Natural astaxanthin is mainly produced from microalgae, and it shows much stronger antioxidant properties than its synthetic counterpart. This paper aims to summarize and discuss the important aspects and recent findings associated with the possible use of crustacean byproducts as a source of astaxanthin. In the last five years of research on the crustaceans and their byproducts as a source of natural astaxanthin, there are many new findings regarding the astaxanthin content in different species and new green extraction protocols for its extraction. However, there is a lack of information on the amounts of astaxanthin currently obtained from the byproducts as well as on the cost-effectiveness of the astaxanthin production from the byproducts. Improvement in these areas would most certainly contribute to the reduction of waste and reuse in the crustacean processing industry. Successful exploitation of byproducts for recovery of this valuable compound would have both environmental and social benefits. Finally, astaxanthin’s strong biological activity and prominent health benefits have been discussed in the paper.
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20
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Fang R, Liang H, Li J, Chen Y, Luo X, Li Y, Li B, Liu S. Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying. J Food Sci 2022; 87:998-1008. [PMID: 35170050 DOI: 10.1111/1750-3841.16063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/16/2021] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
Abstract
Astaxanthin (AXT) is widely used in the food, drug, and cosmetics fields, but its applications are extremely limited by its intrinsic properties. Herein, a novel encapsulation system had been performed to fabricate AXT-loaded microcapsules through emulsion solvent evaporation and spray-dried methodologies. The influence of polylactic acid (PLA) concentrations on the characteristics of AXT-loaded dispersions and resultant microcapsules were investigated. The results showed that the sizes and zeta potentials of dispersions and microcapsules increased with increasing PLA content (9.8 to 24.6 wt%). The encapsulation efficiency (EE) of the microcapsules increased with increasing PLA concentration up to 21.4 wt%. The moisture content values, flowability, and bulk density of the obtained microcapsules decreased with increasing PLA content (9.8 to 24.6 wt%). Furthermore, the cell culture experiment indicated that the obtained microcapsules had no cytotoxicity and possessed excellent antioxidant activity. This work provides a new strategy for fabricating AXT-enriched microcapsules and expands their application in nutritional products. PRACTICAL APPLICATION: This work fabricated a novel encapsulation system for AXT through emulsion solvent evaporation and spray drying methodologies. The obtained AXT-loaded microcapsules possessed great physical stability and could expand potential applications of AXT.
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Affiliation(s)
- Rongxi Fang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yijie Chen
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
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21
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Song R, Xu Y, Jia Z, Liu X, Zhang X. Integration of intestinal microbiota and metabonomics to elucidate different alleviation impacts of non-saponification and saponification astaxanthin pre-treatment on paracetamol-induced oxidative stress in rats. Food Funct 2022; 13:1860-1880. [PMID: 35084415 DOI: 10.1039/d1fo02972j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Intestinal microbiota and metabonomics were integrated to investigate the efficiency of non-saponification or saponification astaxanthin (N-Asta or S-Asta) derived from Penaeus sinensis by-products on alleviating paracetamol (PCM)-induced oxidative stress. Pre-treatment with N-Asta or S-Asta for 14 days restored the cellular morphology of the intestine and increased glutathione (GSH) levels under PCM overdose in rats. However, S-Asta displayed higher adsorption than that of N-Asta. PCM overdose reduced the richness and diversity of intestinal microbiota in the model group. Comparably, N-Asta or S-Asta pre-treatment increased the Actinobacteria abundance. Increased phyla Bacteroidetes and Verrucomicrobia were only found in the S-Asta-pre-treated group. At the genus level, N-Asta pre-treatment increased Lactobacillus and Parasutterella abundance, whereas S-Asta pre-treatment elevated Bacteroidales_S24-7_group_norank and Ruminococcaceae_uncultured. Compared to the control and model groups, remarkable increases of fecal short-chain fatty acids were detected in both N-Asta and S-Asta pre-treatment groups, suggesting the contribution of N-Asta and S-Asta adsorption to SCFA-producing bacteria enrichment. Furthermore, the genera of Ruminococcaceae_uncultured, Ruminiclostridium_9, Ruminococcaceae_unclassified and Ruminococcus_1 showed high correlations with propionic acid, isobutyric acid, butyric acid, isovaleric acid and valeric acid increases in the S-Asta pre-treated group. Seventeen plasma biomarker metabolites in more than 10 metabolic pathways were responsible for the difference between the N-Asta and S-Asta pre-treated groups. Metabolites GSH, retinol, all-trans-Retinoic acid and taurine related to antioxidant activities were significantly accumulated in the S-Asta pre-treated group, while increasing taurocholic acid levels associated with the anti-inflammatory activity was found in the N-Asta-pre-treated group. Therefore, N-Asta and S-Asta could have potential applications in counterbalancing intestinal flora and metabolite disturbances by overdose chemical induction.
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Affiliation(s)
- Ru Song
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Yan Xu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Zhe Jia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Xinyan Liu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Xiaoxia Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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22
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Wang Y, Jia J, Chi Q, Li Y, Wang H, Gong Y, Liu G, Hu Z, Han D, Hu Q. Critical assessment of the filamentous green microalga Oedocladium carolinianum for astaxanthin and oil production. ALGAL RES 2022. [DOI: 10.1016/j.algal.2021.102599] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Todorović B, Grujić VJ, Krajnc AU, Kranvogl R, Ambrožič-Dolinšek J. Identification and Content of Astaxanthin and Its Esters from Microalgae Haematococcus pluvialis by HPLC-DAD and LC-QTOF-MS after Extraction with Various Solvents. PLANTS (BASEL, SWITZERLAND) 2021; 10:2413. [PMID: 34834776 PMCID: PMC8625947 DOI: 10.3390/plants10112413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/05/2021] [Accepted: 11/07/2021] [Indexed: 06/13/2023]
Abstract
Haematococcus pluvialis, a unicellular green microalga that produces a secondary metabolite under stress conditions, bears one of the most potent antioxidants, namely xanthophyll astaxanthin. The aim of our study was to determine the content of astaxanthin and its esterified forms using three different solvents-methyl tert-butyl ether (MTBE), hexane isopropanol (HEX -IPA) and acetone (ACE)-and to identify them by using high performance liquid chromatography coupled with diode array detection and the quadrupole time-of-flight mass spectrometry (HPLC-DAD and LC-QTOF-MS) technique. We identified eleven astaxanthin monoesters, which accounted for 78.8% of the total astaxanthin pool, six astaxanthin diesters (20.5% of total), while free astaxanthin represented the smallest fraction (0.7%). Astaxanthin monoesters (C16:2, C16:1, C16:0), which were the major bioactive compounds in the H. pluvialis samples studied, ranged from 10.2 to 11.8 mg g-1 DW. Astaxanthin diesters (C18:4/C18:3, C18:1/C18:3) were detected in the range between 2.3 and 2.6 mg g-1 DW. All three solvents were found to be effective for extraction, but MTBE and hexane-isopropanol extracted the greatest amount of free bioactive astaxanthin. Furthermore, MTBE extracted more low-chain astaxanthin monoesters (C16), and hexane-isopropanol extracted more long-chain monoesters (C18 and above) and more diesters. We can conclude that MTBE is the solvent of choice for the extraction of monoesters and hexane-isopropanol for diesters.
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Affiliation(s)
- Biljana Todorović
- Department of Botany and Plant Physiology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoce, Slovenia; (B.T.); (A.U.K.)
| | - Veno Jaša Grujić
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška 160, SI-2000 Maribor, Slovenia;
- Department of Elementary Education, Faculty of Education, University of Maribor, Koroška 160, SI-2000 Maribor, Slovenia
| | - Andreja Urbanek Krajnc
- Department of Botany and Plant Physiology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoce, Slovenia; (B.T.); (A.U.K.)
| | - Roman Kranvogl
- National Laboratory of Health, Environment and Food, Prvomajska 1, SI-2000 Maribor, Slovenia;
| | - Jana Ambrožič-Dolinšek
- Department of Botany and Plant Physiology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311 Hoce, Slovenia; (B.T.); (A.U.K.)
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška 160, SI-2000 Maribor, Slovenia;
- Department of Elementary Education, Faculty of Education, University of Maribor, Koroška 160, SI-2000 Maribor, Slovenia
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Cao Y, Yang L, Qiao X, Xue C, Xu J. Dietary astaxanthin: an excellent carotenoid with multiple health benefits. Crit Rev Food Sci Nutr 2021:1-27. [PMID: 34581210 DOI: 10.1080/10408398.2021.1983766] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Astaxanthin is a carotenoid widely found in marine organisms and microorganisms. With extensive use in nutraceuticals, cosmetics, and animal feed, astaxanthin will have the largest share in the global market for carotenoids in the near future. Owing to its unique molecular features, astaxanthin has excellent antioxidant activity and holds promise for use in biochemical studies. This review focuses on the observed health benefits of dietary astaxanthin, as well as its underlying bioactivity mechanisms. Recent studies have increased our understanding of the role of isomerization and esterification in the structure-function relationship of dietary astaxanthin. Gut microbiota may involve the fate of astaxanthin during digestion and absorption; thus, further knowledge is needed to establish accurate recommendations for dietary intake of both healthy and special populations. Associated with the regulation of redox balance and multiple biological mechanisms, astaxanthin is proposed to affect oxidative stress, inflammation, cell death, and lipid metabolism in humans, thus exerting benefits for skin condition, eye health, cardiovascular system, neurological function, exercise performance, and immune response. Additionally, preclinical trials predict its potential effects such as intestinal flora regulation and anti-diabetic activity. Therefore, astaxanthin is worthy of further investigation for boosting human health, and wide applications in the food industry.
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Affiliation(s)
- Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, PR China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, PR China
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25
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Wang CC, Shi HH, Xu J, Yanagita T, Xue CH, Zhang TT, Wang YM. Docosahexaenoic acid-acylated astaxanthin ester exhibits superior performance over non-esterified astaxanthin in preventing behavioral deficits coupled with apoptosis in MPTP-induced mice with Parkinson's disease. Food Funct 2021; 11:8038-8050. [PMID: 32845953 DOI: 10.1039/d0fo01176b] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Non-esterified astaxanthin (AST) has been reported to exhibit protective effects from Parkinson's disease (PD). Notably, DHA-acylated astaxanthin ester (DHA-AST) is widely distributed in the seafood. However, whether DHA-AST has an effect on PD, and the differences between DHA-AST, non-esterified AST and the combination of non-esterified AST (AST) with DHA (DHA + AST) is unclear. In the present study, mice with PD, induced by 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), were employed to investigate the effects of DHA-AST, AST and DHA + AST on Parkinson's disease. The rotarod test results showed that DHA-AST significantly suppressed the PD development in MPTP-induced mice, and was better than the effects of AST and DHA + AST. Further mechanistic studies indicated that all three astaxanthin supplements could inhibit oxidative stress in the brain. It was noted that DHA-AST had the best ability to suppress the apoptosis of dopaminergic neurons via the mitochondria-mediated pathway and JNK and P38 MAPK pathway in the brain among the three treated groups. DHA-AST was superior to AST in preventing behavioral deficits coupled with apoptosis rather than oxidative stress, and might provide a valuable reference for the prevention and treatment of neurodegenerative diseases.
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Affiliation(s)
- Cheng-Cheng Wang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China.
| | - Hao-Hao Shi
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China.
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China.
| | - Teruyoshi Yanagita
- Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China. and Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, Shandong Province, P. R. China.
| | - Tian-Tian Zhang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China.
| | - Yu-Ming Wang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao 266003, P. R. China. and Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, Shandong Province, P. R. China.
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26
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Yang L, Qiao X, Nan H, Cao Y, Xu J, Xue C. mPEG-carboxymethyl astaxanthin monoester: A novel hydrophilic astaxanthin with increased water solubility and bioavailability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Yang L, Gu J, Luan T, Qiao X, Cao Y, Xue C, Xu J. Influence of oil matrixes on stability, antioxidant activity, bioaccessibility and bioavailability of astaxanthin ester. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1609-1617. [PMID: 32875593 DOI: 10.1002/jsfa.10780] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/28/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Astaxanthin ester (Asta-E) is used as functional nutraceuticals in many food products. Unfortunately, Asta-E utilization is currently limited owing to its chemical instability and low bioavailability. The purpose of this study is to investigate the promotion effect of oil matrixes on the stability, antioxidant activity, bioaccessibility and bioavailability of Asta-E. RESULTS The results showed that the stability of Asta-E in six oil matrixes was improved. Based on the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity experiment, the antioxidant activity of Asta-E was positively correlated with the degree of unsaturation of the oil matrixes, but not with the side chain length. The in vitro gastrointestinal tract (GIT) simulation model and in vivo experiment using mice were also employed to investigate the digestion and absorption characteristics of Asta-E in various oil matrixes. The results demonstrated that the bioaccessibility and bioavailability of Asta-E increased with the increase of fatty acid chain length of oil matrixes (triglyceride oleate > triglyceride caprylate > triglyceride butyrate), as well as with the decrease of unsaturation degree (olive oil > corn oil > fish oil). CONCLUSION Monounsaturated fatty acids (MUFA) and long-chain triglyceride (LCT) in an oil matrix were the factors that could efficiently improve the bioavailability of Asta-E. Moreover, the size of the mixed micelles of Asta-E during digestion was the main factor influencing the bioaccessibility of Asta-E. This study provides references for the design of suitable oil matrixes for Asta-E. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jiayu Gu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Tianle Luan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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28
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Qiao X, Yang L, Hu X, Cao Y, Li Z, Xu J, Xue C. Characterization and evaluation of inclusion complexes between astaxanthin esters with different molecular structures and hydroxypropyl-β-cyclodextrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106208] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Ikeda C, Manabe Y, Tomonaga N, Wada T, Maoka T, Sugawara T. Evaluation of Intestinal Absorption of Dietary Halocynthiaxanthin, a Carotenoid from the Sea Squirt Halocynthia roretzi. Mar Drugs 2020; 18:md18120588. [PMID: 33255382 PMCID: PMC7759770 DOI: 10.3390/md18120588] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/20/2020] [Accepted: 11/21/2020] [Indexed: 11/17/2022] Open
Abstract
Halocynthiaxanthin is an acetylenic carotenoid mainly found in Halocynthia roretzi. To date, several bioactivities of halocynthiaxanthin have been reported, but its mechanism of digestion and absorption in mammals has not been studied yet. In this study, we evaluated the intestinal absorption of halocynthiaxanthin in mice. The halocynthiaxanthin-rich fraction was prepared from the tunicate Halocynthia roretzi. Mice were orally administered the fraction at a dose of 5 mg/kg body weight. The halocynthiaxanthin levels in the plasma, liver, and small intestine, were quantified using HPLC-PDA, 1, 3, 6, and 9 h after ingestion. The halocynthiaxanthin-rich fraction mainly consisted of the all-trans form and a small amount of cis forms. These three isomers were detected in the plasma of mice 3 h after ingestion. Time-course changes after the ingestion of this fraction were found, with cis isomers being more abundant than the all-trans isomer in the mouse plasma and liver. In the small intestine, however, the all-trans isomer was primarily detected. The possibility that cis isomers might be absorbed rapidly from the small intestine cannot be denied, but our results suggest that dietary all-trans-halocynthiaxanthin might be isomerized to the cis isomer after intestinal absorption.
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Affiliation(s)
- Chiaki Ikeda
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto 6068502, Japan; (C.I.); (Y.M.); (N.T.)
| | - Yuki Manabe
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto 6068502, Japan; (C.I.); (Y.M.); (N.T.)
| | - Nami Tomonaga
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto 6068502, Japan; (C.I.); (Y.M.); (N.T.)
| | - Tatsuya Wada
- Nihon Pharmaceutical Co., Ltd., Tokyo 1030012, Japan;
| | - Takashi Maoka
- Division of Food Function and Chemistry, Research Institute for Production Development, Kyoto 6060805, Japan;
| | - Tatsuya Sugawara
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto 6068502, Japan; (C.I.); (Y.M.); (N.T.)
- Correspondence: ; Tel.: +81-75-753-6212
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30
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Influence of molecular structure of astaxanthin esters on their stability and bioavailability. Food Chem 2020; 343:128497. [PMID: 33160771 DOI: 10.1016/j.foodchem.2020.128497] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 10/20/2020] [Accepted: 10/25/2020] [Indexed: 01/14/2023]
Abstract
The stability and bioavailability of fourteen astaxanthin esters (Asta-Es) with different molecular structures were investigated using in vitro and in vivo digestion models. The results demonstrated that Asta-E with long-chain and saturated fatty acids were more stable than other types of Asta-E. Astaxanthin diester (Asta-DE) was better than astaxanthin monoester (Asta-ME) and free astaxanthin (F-Asta), as determined based on the degradation rate constant at 60 °C. The absorbability of Asta-Es with different molecular structures was evaluated through the serum concentrations of astaxanthin (Asta). The results indicated that Asta-E with short-chain fatty acids had higher bioavailability than Asta-Es with long-chain fatty acids, whereas Asta-E with high-unsaturation fatty acids had higher bioavailability than Asta-E with low-unsaturation fatty acids. Asta-ME had significantly increased bioavailability compared with Asta-DE. We concluded that the molecular structure of Asta-E could significantly affect their stability and bioavailability.
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31
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Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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32
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Gao Y, Yuan S, Zhang L, Yang L, Liu F, Li RW, Li C, Xue C, Xu J, Tang Q. Absorbability of Astaxanthin Was Much Lower in Obese Mice Than in Normal Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11161-11169. [PMID: 32914625 DOI: 10.1021/acs.jafc.0c03486] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Astaxanthin has been favored as a health food supplement by obese consumers. However, no detailed descriptions are available concerning the absorption of astaxanthin in obese individuals. In this study, we conducted acute and chronic feeding experiments in C57BL/6J mice to study the differences in astaxanthin absorption in normal and obese bodies. The obesity condition greatly decreased astaxanthin concentration in the blood and liver, its accumulation in tissues and organs, and the bioaccessibility. This may be related to the excessive intake of sucrose, fatty acids, and cholesterol, the increased gastrointestinal motility, and the disorder of gut microbiota in the obese body. Overall, our study showed that the obese body had a far less oral absorbability of astaxanthin than a normal body, and we suggest that the recommended or approved doses of astaxanthin can be properly increased for the obese body in the hope that astaxanthin will play a more active role in obese individuals.
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Affiliation(s)
- Yuan Gao
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Shihan Yuan
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Lirong Zhang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Lu Yang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Fang Liu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Robert W Li
- Laboratory of Animal Genomics and Improvement, United States Department of Agriculture, Agriculture Research Service (USDA-ARS), Beltsville, Maryland 20705, United States
| | - Chunjun Li
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Changhu Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong 266235, China
| | - Jie Xu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Qingjuan Tang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
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Tsuji S, Nakamura S, Maoka T, Yamada T, Imai T, Ohba T, Yako T, Hayashi M, Endo K, Saio M, Hara H, Shimazawa M. Antitumour Effects of Astaxanthin and Adonixanthin on Glioblastoma. Mar Drugs 2020; 18:E474. [PMID: 32962073 PMCID: PMC7551886 DOI: 10.3390/md18090474] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/24/2022] Open
Abstract
Several antitumour drugs have been isolated from natural products and many clinical trials are underway to evaluate their potential. There have been numerous reports about the antitumour effects of astaxanthin against several tumours but no studies into its effects against glioblastoma. Astaxanthin is a red pigment found in crustaceans and fish and is also synthesized in Haematococcus pluvialis; adonixanthin is an intermediate product of astaxanthin. It is known that both astaxanthin and adonixanthin possess radical scavenging activity and can confer a protective effect on several damages. In this study, we clarified the antitumour effects of astaxanthin and adonixanthin using glioblastoma models. Specifically, astaxanthin and adonixanthin showed an ability to suppress cell proliferation and migration in three types of glioblastoma cells. Furthermore, these compounds were confirmed to transfer to the brain in a murine model. In the murine orthotopic glioblastoma model, glioblastoma progression was suppressed by the oral administration of astaxanthin and adonixanthin at 10 and 30 mg/kg, respectively, for 10 days. These results suggest that both astaxanthin and adonixanthin have potential as treatments for glioblastoma.
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Affiliation(s)
- Shohei Tsuji
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Shinsuke Nakamura
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Takashi Maoka
- Research Institute for Production Developent Division of Food Function and Chemistry, Kyoto 606-0805, Japan;
| | - Tetsuya Yamada
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
- Department of Neurosurgery, Gifu University School of Medicine, Gifu 501-1194, Japan
| | - Takahiko Imai
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Takuya Ohba
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Tomohiro Yako
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Masahiro Hayashi
- Department of HPM Research & Development, Biotechnology R&D Group, High Performance Materials Company, ENEOS Corporation, Yokohama 231-0815, Japan;
| | - Ken Endo
- Department of HPM Business Promotion Group V, Business promotion Group, High Performance Materials Company, ENEOS Corporation, Tokyo 108-8005, Japan;
| | - Masanao Saio
- Graduate School of Health Sciences, Gunma University, Gunma 371-8514, Japan;
| | - Hideaki Hara
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
| | - Masamitsu Shimazawa
- Department of Biofunctional Evaluation, Molecular Pharmacology, Gifu Pharmaceutical University, Gifu 501-1196, Japan; (S.T.); (T.Y.); (T.I.); (T.O.); (T.Y.); (H.H.); (M.S.)
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34
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Gao Y, Yang L, Chin Y, Liu F, Li RW, Yuan S, Xue C, Xu J, Tang Q. Astaxanthin n-Octanoic Acid Diester Ameliorates Insulin Resistance and Modulates Gut Microbiota in High-Fat and High-Sucrose Diet-Fed Mice. Int J Mol Sci 2020; 21:ijms21062149. [PMID: 32245087 PMCID: PMC7139465 DOI: 10.3390/ijms21062149] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 02/06/2023] Open
Abstract
Astaxanthin n-octanoic acid diester (AOD) is a type of astaxanthin connecting medium-chain fatty acids with a more stable structure. In this study, we examined the role of AOD in ameliorating insulin resistance (IR) induced by a high-fat and high-sucrose diet (HFD) as well as its effect on modulating gut microbiota in mice, with free astaxanthin (AST) as a comparison. Four groups of male C57BL/6J mice (6 weeks old; n = 10 per group) were fed with a normal control diet (NC), HFD orally administered with AOD, AST (50 mg/kg body weight), or vehicle for 8 weeks. AOD improved glucose tolerance, IR, systematic and intestinal inflammation, and intestinal integrity better than AST. Further, both AOD and AST modulated gut microbiota. A significantly higher abundance of Bacteroides and Coprococcus was found in AOD than in AST, and the predicted pathway of carbohydrate metabolism was significantly impacted by AOD. Overall, AOD may play a role in alleviating IR and inflammation with the modulating effect on microbiota in HFD-fed mice. Our findings could facilitate the development of AOD as a bioactive nutraceutical and more stable alternative to AST.
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Affiliation(s)
- Yuan Gao
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lu Yang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yaoxian Chin
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Liu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Robert W. Li
- Laboratory of Animal Genomics and Improvement, United States Department of Agriculture, Agriculture Research Service (USDA-ARS), Beltsville, MD 20705, USA
| | - Shihan Yuan
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Changhu Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Jie Xu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Correspondence: (J.X.); (Q.T.); Tel.: +86-0532-8203-2597 (J.X. & Q.T.)
| | - Qingjuan Tang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Correspondence: (J.X.); (Q.T.); Tel.: +86-0532-8203-2597 (J.X. & Q.T.)
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Development and Characterization of Astaxanthin-Containing Whey Protein-Based Nanoparticles. Mar Drugs 2019; 17:md17110627. [PMID: 31689914 PMCID: PMC6891650 DOI: 10.3390/md17110627] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/17/2022] Open
Abstract
Astaxanthin (ASX) is a carotenoid of great interest due to its potential health benefits. However, its use in the food, feed, and pharmaceutical fields is limited due to low bioavailability, poor stability during thermochemical treatments, susceptibility to oxidation, and poor organoleptic characteristics. The aim of this work was to develop a method to stabilize astaxanthin extracted from the microalgae Haematococcus pluvialis (H.p.) and to improve its nutritional and functional properties through nanoencapsulation. Nanoparticles (NPs) were produced by emulsification–solvent evaporation technique starting from H.p. oleoresin using whey proteins concentrate (WPC) as stabilizer. The efficiency of encapsulation was 96%. The particle size (Z-average) was in the range of 80–130 nm and the superficial charge (measured as zeta-potential) was negative (−20 to −30 mV). The stability of the NPs upon resuspension in water was assayed through a panel of stress tests, i.e., extreme pH, UV radiation, Fe3+ exposition, and heating at 65 °C, that always showed a superior performance of encapsulated ASX in comparison to oleoresin, even if NPs tended to precipitate at pH 3.5–5.5. Simulated gastroenteric digestion was conducted to study the release of ASX in physiological conditions, and showed a maximum bioaccessibility of 76%, with 75% ASX converted into the more bioavailable free form. The collected data suggest that NPs might have possible future applications as supplements for human and animal diets.
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