1
|
Zeng XB, Pei XC, Li DY, Yin FW, Liu HL, Jin ML, Zhang JH, Zhou DY. Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems. Food Chem 2024; 459:140376. [PMID: 39002334 DOI: 10.1016/j.foodchem.2024.140376] [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: 05/06/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/15/2024]
Abstract
The reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage. Among all groups containing ASTA, only the ones with added PE showed significant fading. Meanwhile, the specific UV-visible absorption (A470 and A495) showed a similar trend. Peroxide value and thiobarbituric acid reactive substances increased during storage, while ASTA and PE contents decreased. Correlation analysis suggested that oxidized PE promoted fading by accelerating the transformation of ASTA. PE content exceeded the critical micelle concentration (1μg/g) indicating the formation of reverse micelles. Molecular docking analysis indicated that PE also interacted with ASTA in an anchor-like manner. Therefore, it is speculated that amphiphilic ASTA is more readily distributed at the oil-water interface of reverse micelles and captured by oxidized PE, which facilitates oxidation transfer, leading to ASTA oxidation and color fading.
Collapse
Affiliation(s)
- Xiang-Bo Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xue-Chen Pei
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - De-Yang Li
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Fa-Wen Yin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hui-Lin Liu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Meng-Ling Jin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jiang-Hua Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Da-Yong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| |
Collapse
|
2
|
Xie X, Jaleel A, Zhan J, Ren M. Microalgae: towards human health from urban areas to space missions. FRONTIERS IN PLANT SCIENCE 2024; 15:1419157. [PMID: 39220018 PMCID: PMC11361926 DOI: 10.3389/fpls.2024.1419157] [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: 04/19/2024] [Accepted: 07/29/2024] [Indexed: 09/04/2024]
Abstract
Space exploration and interstellar migration are important strategies for long-term human survival. However, extreme environmental conditions, such as space radiation and microgravity, can cause adverse effects, including DNA damage, cerebrovascular disease, osteoporosis, and muscle atrophy, which would require prophylactic and remedial treatment en route. Production of oral drugs in situ is therefore critical for interstellar travel and can be achieved through industrial production utilizing microalgae, which offers high production efficiency, edibility, resource minimization, adaptability, stress tolerance, and genetic manipulation ease. Synthetic biological techniques using microalgae as a chassis offer several advantages in producing natural products, including availability of biosynthetic precursors, potential for synthesizing natural metabolites, superior quality and efficiency, environmental protection, and sustainable development. This article explores the advantages of bioproduction from microalgal chassis using synthetic biological techniques, suitability of microalgal bioreactor-based cell factories for producing value-added natural metabolites, and prospects and applications of microalgae in interstellar travel.
Collapse
Affiliation(s)
- Xiulan Xie
- Laboratory of Space Biology, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Abdul Jaleel
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Jiasui Zhan
- Department of Forest Mycology and Plant Pathology, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Maozhi Ren
- Laboratory of Space Biology, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| |
Collapse
|
3
|
Zarantoniello M, Cattaneo N, Conti F, Carrino M, Cardinaletti G, Şener İ, Olivotto I. Mitigating Dietary Microplastic Accumulation and Oxidative Stress Response in European Seabass ( Dicentrarchus labrax) Juveniles Using a Natural Microencapsulated Antioxidant. Antioxidants (Basel) 2024; 13:812. [PMID: 39061881 PMCID: PMC11273845 DOI: 10.3390/antiox13070812] [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: 06/11/2024] [Revised: 07/01/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024] Open
Abstract
Aquafeed's contamination by microplastics can pose a risk to fish health and quality since they can be absorbed by the gastrointestinal tract and translocate to different tissues. The liver acts as a retaining organ with the consequent triggering of oxidative stress response. The present study aimed to combine the use of natural astaxanthin with natural-based microcapsules to counteract these negative side effects. European seabass juveniles were fed diets containing commercially available fluorescent microplastic microbeads (1-5 μm; 50 mg/kg feed) alone or combined with microencapsulated astaxanthin (AX) (7 g/kg feed; tested for half or whole feeding trial-30 or 60 days, respectively). Fish from the different dietary treatments did not evidence variations in survival and growth performance and did not show pathological alterations at the intestinal level. However, the microplastics were absorbed at the intestinal level with a consequent translocation to the liver, leading, when provided solely, to sod1, sod2, and cat upregulation. Interestingly, the dietary implementation of microencapsulated AX led to a mitigation of oxidative stress. In addition, the microcapsules, due to their composition, promoted microplastic coagulation in the fish gut, limiting their absorption and accumulation in all the tissues analyzed. These results were supported by in vitro tests, which demonstrated that the microcapsules promoted microplastic coagula formation too large to be absorbed at the intestinal level and by the fact that the coagulated microplastics were released through the fish feces.
Collapse
Affiliation(s)
- Matteo Zarantoniello
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| | - Nico Cattaneo
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| | - Federico Conti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| | - Margherita Carrino
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| | - Gloriana Cardinaletti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy;
| | - İdris Şener
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| | - Ike Olivotto
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (N.C.); (F.C.); (M.C.); (İ.Ş.)
| |
Collapse
|
4
|
Deng Y, Xie S, Zhan W, Peng H, Cao H, Tang Z, Tian Y, Zhu T, Jin M, Zhou Q. Dietary Astaxanthin Can Promote the Growth and Motivate Lipid Metabolism by Improving Antioxidant Properties for Swimming Crab, Portunus trituberculatus. Antioxidants (Basel) 2024; 13:522. [PMID: 38790627 PMCID: PMC11117615 DOI: 10.3390/antiox13050522] [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: 03/25/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/26/2024] Open
Abstract
This study aimed to assess the influence of varying dietary levels of astaxanthin (AST) on the growth, antioxidant capacity and lipid metabolism of juvenile swimming crabs. Six diets were formulated to contain different AST levels, and the analyzed concentration of AST in experimental diets were 0, 24.2, 45.8, 72.4, 94.2 and 195.0 mg kg-1, respectively. Juvenile swimming crabs (initial weight 8.20 ± 0.01 g) were fed these experimental diets for 56 days. The findings indicated that the color of the live crab shells and the cooked crab shells gradually became red with the increase of dietary AST levels. Dietary 24.2 mg kg-1 astaxanthin significantly improved the growth performance of swimming crab. the lowest activities of glutathione (GSH), total antioxidant capacity (T-AOC), superoxide dismutase (SOD) and peroxidase (POD) were found in crabs fed without AST supplementation diet. Crabs fed diet without AST supplementation showed lower lipid content and the activity of fatty acid synthetase (FAS) in hepatopancreas than those fed diets with AST supplementation, however, lipid content in muscle and the activity of carnitine palmitoyl transferase (CPT) in hepatopancreas were not significantly affected by dietary AST levels. And it can be found in oil red O staining that dietary 24.2 and 45.8 mg kg-1 astaxanthin significantly promoted the lipid accumulation of hepatopancreas. Crabs fed diet with 195.0 mg kg-1 AST exhibited lower expression of ampk, foxo, pi3k, akt and nadph in hepatopancreas than those fed the other diets, however, the expression of genes related to antioxidant such as cMn-sod, gsh-px, cat, trx and gst in hepatopancreas significantly down-regulated with the increase of dietary AST levels. In conclusion, dietary 24.2 and 45.8 mg kg-1 astaxanthin significantly promoted the lipid accumulation of hepatopancreas and im-proved the antioxidant and immune capacity of hemolymph.
Collapse
Affiliation(s)
- Yao Deng
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Shichao Xie
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Wenhao Zhan
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Hongyu Peng
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Haiqing Cao
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Zheng Tang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Yinqiu Tian
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Tingting Zhu
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Min Jin
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| | - Qicun Zhou
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (Y.D.); (S.X.); (W.Z.); (H.P.); (H.C.); (Z.T.); (Y.T.); (T.Z.)
- Key Laboratory of Green Mariculture (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural, Ningbo 315211, China
| |
Collapse
|
5
|
Osawa Y, Nishi R, Kuwahara D, Haga Y, Honda M. Improved Flesh Pigmentation of Rainbow Trout (Oncorhynchus mykiss) by Feeding Z-Isomer-Rich Astaxanthin Derived from Natural Origin. J Oleo Sci 2024; 73:35-43. [PMID: 38171729 DOI: 10.5650/jos.ess23064] [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] [Indexed: 01/05/2024] Open
Abstract
The use of Paracoccus carotinifaciens-derived natural astaxanthin as an alternative to synthetic astaxanthin has attracted considerable attention from the aquaculture industry. Furthermore, to enhance the bioavailability of astaxanthin, its "Z-isomerization" has been actively studied in recent years. This study investigated the effects of feeding a diet containing astaxanthin rich in the all-E- or Z-isomers derived from P. carotinifaciens on the pigmentation and astaxanthin concentration in rainbow trout (Oncorhynchus mykiss) flesh. Z-Isomer-rich astaxanthin was prepared from the P. carotinifaciens-derived all-E-isomer by thermal treatment in fish oil, and the prepared all-E-isomer-rich astaxanthin diet (E-AST-D; total Z-isomerratio = 9.1%) and Z-isomer-rich astaxanthin diet (Z-AST-D; total Z-isomer ratio of astaxanthin = 56.6%) were fed to rainbow trout for 8 weeks. The feeding of Z-AST-D resulted in greater pigmentation and astaxanthin accumulation efficiency in the flesh than those fed E-AST-D. Specifically, when E-AST-D was fed to rainbow trout, the SalmoFan score and astaxanthin concentration of the flesh were 22.1±1.4 and 1.36±0.71 μg/g wet weight, respectively, whereas when Z-AST-D was fed, their values were 26.0±2.5 and 5.33±1.82 μg/g wet weight, respectively. These results suggest that P. carotinifaciens-derived astaxanthin Z- isomers prepared by thermal isomerization are more bioavailable to rainbow trout than the all-E-isomer.
Collapse
Affiliation(s)
| | - Ryuta Nishi
- Department of Marine Biosciences, Tokyo University of Marine Science and Technology
| | | | - Yutaka Haga
- Department of Marine Biosciences, Tokyo University of Marine Science and Technology
| | - Masaki Honda
- Faculty of Science & Technology, Meijo University
| |
Collapse
|
6
|
Chen Q, Huang S, Dai J, Wang C, Chen S, Qian Y, Gong Y, Han T. Effects of Synthetic Astaxanthin on the Growth Performance, Pigmentation, Antioxidant Capacity, and Immune Response in Black Tiger Prawn ( Penaeus monodon). AQUACULTURE NUTRITION 2023; 2023:6632067. [PMID: 38161983 PMCID: PMC10756741 DOI: 10.1155/2023/6632067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 11/22/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Synthetic astaxanthin is an effective nutritional strategy for improving shrimp body color and promoting growth. However, the optimal amount of astaxanthin in feed also varies with the synthetic technology and purity. In the present study, five diets containing different doses of synthetic astaxanthin (0% (CON), 0.02% (AX0.02), 0.04% (AX0.04), 0.08% (AX0.08), and 0.16% (AX0.16)) were administered to Penaeus monodon (initial body weight: 0.3 ± 0.03 g) for 8 weeks. With an increase in astaxanthin content in feed, weight gain and specific growth rate increased initially and subsequently decreased, with the highest value appearing at AX0.08. Dietary astaxanthin supplementation obviously improved the carapace and muscle color by enhancing astaxanthin pigmentation. Meanwhile, the fatty acid profile was altered by dietary astaxanthin, as evidenced by a decline in palmitic acid proportion, along with an increase in n-3 polyunsaturated fatty acids (n-3 PUFA) contents in muscle. In addition, dietary astaxanthin supplementation regulated prawn's antioxidant capacity. In the hemolymph, the activities of glutamic pyruvic transaminase (GPT) showed a significantly decrease trend with linear effect. The activities of glutamic oxaloacetic transaminase (GOT) and the contents of malondialdehyde (MDA) were first downregulated and then upregulated with significantly quadratic pattern. In the hepatopancreas, the activities of superoxide dismutase (SOD) and the contents of MDA were significantly downregulated with the increase of dietary astaxanthin levels. Reduced glutathione (GSH) contents and catalase (CAT) activities were also significantly decreased in group AX0.08. Correspondingly, astaxanthin decreased GSH and MDA contents under transportation stress. Moreover, the mRNA expression of immune genes (traf6, relish, and myd88) were inhibited by dietary astaxanthin supplementation. Based on the results of polynomial contrasts analysis and Duncan's test, dietary synthetic astaxanthin is a suitable feed additive to improve the growth, body color, antioxidant capacity, and nonspecific immunity of P. monodon. According to the second-order polynomial regression analysis based on the weight gain, the optimal supplementation level of dietary astaxanthin was 90 mg kg-1 in P. monodon.
Collapse
Affiliation(s)
- Qiang Chen
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | - Shuting Huang
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | - Jieyu Dai
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | - Congcong Wang
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | - Songming Chen
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | - Yuanxin Qian
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| | | | - Tao Han
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan 316000, China
| |
Collapse
|
7
|
Li H, Yu H, Su W, Wang H, Tan M. Tuning the Microstructures of Electrospray Multicore Alginate Microspheres for the Enhanced Delivery of Astaxanthin. ACS OMEGA 2023; 8:41537-41547. [PMID: 37970045 PMCID: PMC10634221 DOI: 10.1021/acsomega.3c05542] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/20/2023] [Accepted: 10/12/2023] [Indexed: 11/17/2023]
Abstract
Multicore alginate microspheres (MCPs) have been demonstrated as promising carriers for bioactive substances. Herein, the influence of the size of the inner core on the bioaccessibility of astaxanthin (AST) was investigated using both in vitro and in vivo methods. MCPs with different inner core sizes were fabricated in which the oil-in-water emulsion with different oil droplet sizes was embedded in alginate microspheres (AST@MCPs) via the electrospray technology. The AST@MCPs appeared as a uniform sphere with an average size of 300 μm. The AST encapsulation efficiency in the AST@MCPs was determined to be more than 68%, which was independent of the inner core size. The bioaccessibility of AST increased from 38.3 to 83.2% as the size of the inner core decreased. Furthermore, the anti-inflammatory activity of AST@MCPs after in vitro simulated digestion was evaluated by LPS-induced RAW264.7 cells. The results suggested that AST@MCPs with a smaller inner core size exhibited a stronger anti-inflammatory activity, which further proved the results obtained from in vitro simulated digestion. As expected, the oral administration of AST@MCPs significantly mitigated colitis symptoms in DSS-induced ulcerative colitis mice. Compared with AST@MCPs with larger inner cores, AST@MCPs with smaller inner cores reflect stronger anti-inflammatory activity in vivo. These results suggested that the bioaccessibility of AST in MCPs increased significantly with the decrease in the inner core size, which may be attributed to the rapid formation of micelles in the intestine. This work provides a simple and efficient strategy to prepare microspheres for the enhanced delivery of AST, which has important implications for the design of health-promoting foods.
Collapse
Affiliation(s)
- Hongliang Li
- State
Key Lab of Marine Food Processing & Safety Control, Dalian Polytechnic University, Qinggongyuan1,
Ganjingzi District, Dalian 116034, Liaoning, China
- National
Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative
Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Nutrition
and Health Food Pilot Base of Liaoning Dalian, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy
of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- College of
Food Science and Engineering, Jilin Agricultural
University, Changchun 130118, P. R. China
| | - Hongjin Yu
- State
Key Lab of Marine Food Processing & Safety Control, Dalian Polytechnic University, Qinggongyuan1,
Ganjingzi District, Dalian 116034, Liaoning, China
- National
Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative
Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Nutrition
and Health Food Pilot Base of Liaoning Dalian, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy
of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- State
Key Lab of Marine Food Processing & Safety Control, Dalian Polytechnic University, Qinggongyuan1,
Ganjingzi District, Dalian 116034, Liaoning, China
- National
Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative
Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Nutrition
and Health Food Pilot Base of Liaoning Dalian, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy
of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- State
Key Lab of Marine Food Processing & Safety Control, Dalian Polytechnic University, Qinggongyuan1,
Ganjingzi District, Dalian 116034, Liaoning, China
- National
Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative
Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Nutrition
and Health Food Pilot Base of Liaoning Dalian, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy
of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- State
Key Lab of Marine Food Processing & Safety Control, Dalian Polytechnic University, Qinggongyuan1,
Ganjingzi District, Dalian 116034, Liaoning, China
- National
Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative
Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Nutrition
and Health Food Pilot Base of Liaoning Dalian, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy
of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| |
Collapse
|
8
|
Shastak Y, Pelletier W. Captivating Colors, Crucial Roles: Astaxanthin's Antioxidant Impact on Fish Oxidative Stress and Reproductive Performance. Animals (Basel) 2023; 13:3357. [PMID: 37958112 PMCID: PMC10648254 DOI: 10.3390/ani13213357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Fish, constantly exposed to environmental stressors due to their aquatic habitat and high metabolic rates, are susceptible to oxidative stress. This review examines the interplay between oxidative stress and fish reproduction, emphasizing the potent antioxidant properties of astaxanthin. Our primary objective is to highlight astaxanthin's role in mitigating oxidative stress during critical reproductive stages, leading to improved gamete quality, ovary development, and hormone levels. We also explore its practical applications in aquaculture, including enhanced pigmentation and overall fish health. We conducted a comprehensive literature review, analyzing studies on astaxanthin's antioxidant properties and its impact on fish reproduction. Astaxanthin, a carotenoid pigment, effectively combats reactive oxygen species, inhibiting lipid peroxidation and maintaining membrane integrity. It significantly enhances reproductive success in fish and improves overall fish health in aquaculture settings. This review reveals astaxanthin's multifaceted benefits in fish health and reproduction, offering economic advantages in aquaculture. Future research should delve into species-specific responses, optimal dosages, and the long-term effects of astaxanthin supplementation to inform sustainable aquaculture strategies.
Collapse
Affiliation(s)
- Yauheni Shastak
- Nutrition & Health Division, BASF SE, 67063 Ludwigshafen am Rhein, Germany
| | | |
Collapse
|
9
|
Mussagy CU, Kot A, Dufossé L, Gonçalves CNDP, Pereira JFB, Santos-Ebinuma VC, Raghavan V, Pessoa A. Microbial astaxanthin: from bioprocessing to the market recognition. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12586-1. [PMID: 37233757 DOI: 10.1007/s00253-023-12586-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/02/2023] [Accepted: 05/06/2023] [Indexed: 05/27/2023]
Abstract
The attractive biological properties and health benefits of natural astaxanthin (AXT), including its antioxidant and anti-carcinogenic properties, have garnered significant attention from academia and industry seeking natural alternatives to synthetic products. AXT, a red ketocarotenoid, is mainly produced by yeast, microalgae, wild or genetically engineered bacteria. Unfortunately, the large fraction of AXT available in the global market is still obtained using non-environmentally friendly petrochemical-based products. Due to the consumers concerns about synthetic AXT, the market of microbial-AXT is expected to grow exponentially in succeeding years. This review provides a detailed discussion of AXT's bioprocessing technologies and applications as a natural alternative to synthetic counterparts. Additionally, we present, for the first time, a very comprehensive segmentation of the global AXT market and suggest research directions to improve microbial production using sustainable and environmentally friendly practices. KEY POINTS: • Unlock the power of microorganisms for high value AXT production. • Discover the secrets to cost-effective microbial AXT processing. • Uncover the future opportunities in the AXT market.
Collapse
Affiliation(s)
- Cassamo U Mussagy
- Escuela de Agronomía, Facultad de Ciencias Agronómicas Y de los Alimentos, Pontificia Universidad Católica de Valparaíso, 2260000, Quillota, Chile.
| | - Anna Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Laurent Dufossé
- Chemistry and Biotechnology of Natural Products, CHEMBIOPRO, ESIROI Agroalimentaire, Université de La Réunion, 15 Avenue René Cassin, CS 92003, CEDEX 9, 97744, Saint-Denis, France
| | - Carmem N D P Gonçalves
- CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790, Coimbra, Portugal
| | - Jorge F B Pereira
- CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790, Coimbra, Portugal
| | - Valeria C Santos-Ebinuma
- Department of Bioprocess Engineering and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, 14800-903, Brazil
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, QC, Canada
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, Butantã, São Paulo, Brazil
| |
Collapse
|