1
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Dang Y, Li Z, Yu F. Recent Advances in Astaxanthin as an Antioxidant in Food Applications. Antioxidants (Basel) 2024; 13:879. [PMID: 39061947 PMCID: PMC11273418 DOI: 10.3390/antiox13070879] [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: 06/07/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.
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Affiliation(s)
- Yimeng Dang
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
| | - Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
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2
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Osawa Y, Kuwahara D, Honda M. Enhanced Z-Isomerization of Astaxanthin in Paracoccus carotinifaciens via Microwave Drying. J Oleo Sci 2024; 73:163-168. [PMID: 38311406 DOI: 10.5650/jos.ess23093] [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: 02/10/2024] Open
Abstract
The effects of microwave drying conditions of a Paracoccus carotinifaciens culture solution on astaxanthin Z-isomerization and degradation were investigated. The microwave drying significantly increase the ratio of astaxanthin Z-isomers, and the higher the microwave power and the longer the drying time, the higher the total Z-isomer ratio of astaxanthin, but such conditions also accelerated astaxanthin degradation. We found that the addition of powdered oils enhanced the Z-isomerization reaction. For example, when the P. carotinifaciens culture solution was dried at 1000 W power for 5 min without and with powdered rapeseed oil, total Z-isomer ratios of astaxanthin in resulting dried powder were 14.9 and 47.4%, respectively. Furthermore, the storage test of the dried P. carotinifaciens powder showed that astaxanthin Z- isomers were stable at 4℃ in a low-oxygen atmosphere. As astaxanthin Z-isomers have greater bioavailability and potentially exhibit superior biological activities than the all-E-isomer, the dried P. carotinifaciens powder obtained by the method of this study is expected to be used as a value-added astaxanthin source.
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Affiliation(s)
| | | | - Masaki Honda
- Faculty of Science & Technology, Meijo University
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3
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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.
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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
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4
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Osawa Y, Kuwahara D, Hayashi Y, Honda M. Effects of Astaxanthin Preparation Form on the Efficiency of Egg Yolk Pigmentation in Laying Hens. J Oleo Sci 2024; 73:25-34. [PMID: 38171728 DOI: 10.5650/jos.ess23048] [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
This study investigated the effects of the preparation form of astaxanthin on egg yolk pigmentation and egg quality in laying hens. The following four astaxanthin sources were prepared in this study: (1) dried cell powder of Paracoccus carotinifaciens (Panaferd-AX), (2) fine cell powder of P. carotinifaciens (Panaferd-P), (3) astaxanthin oil suspension, and (4) water-soluble astaxanthin powder. These astaxanthin preparations were added to the basal diet at a final concentration of 2 mg/kg and fed to White Leghorn laying hens for 14 days. Although the administration of these astaxanthin preparations did not largely affect egg quality (i.e., egg weight, yolk weight, albumen height, and Haugh unit), feeding significantly improved astaxanthin concentration and yolk color fan score. When water-soluble astaxanthin powder was fed, the yolk astaxanthin concentration and color fan score were most improved, followed by Panaferd-P. These results indicated that astaxanthin pulverization and water solubilization significantly improved its bioavailability in laying hens. Furthermore, although diets rich in (all-E)-astaxanthin were fed to the hens, approximately 30% of astaxanthin was present as the Z-isomers in the egg yolk. These findings may contribute to improving not only the egg quality but the nutritional value of hen eggs.
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Affiliation(s)
| | | | | | - Masaki Honda
- Faculty of Science & Technology, Meijo University
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5
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Debnath T, Bandyopadhyay TK, Vanitha K, Bobby MN, Nath Tiwari O, Bhunia B, Muthuraj M. Astaxanthin from microalgae: A review on structure, biosynthesis, production strategies and application. Food Res Int 2024; 176:113841. [PMID: 38163732 DOI: 10.1016/j.foodres.2023.113841] [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: 10/16/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Astaxanthin is a red-colored secondary metabolite with excellent antioxidant properties, typically finds application as foods, feed, cosmetics, nutraceuticals, and medications. Astaxanthin is usually produced synthetically using chemicals and costs less as compared to the natural astaxanthin obtained from fish, shrimps, and microorganisms. Over the decades, astaxanthin has been naturally synthesized from Haematococcus pluvialis in commercial scales and remains exceptional, attributed to its higher bioactive properties as compared to synthetic astaxanthin. However, the production cost of algal astaxanthin is still high due to several bottlenecks prevailing in the upstream and downstream processes. To that end, the present study intends to review the recent trends and advancements in astaxanthin production from microalgae. The structure of astaxanthin, sources, production strategies of microalgal astaxanthin, and factors influencing the synthesis of microalgal astaxanthin were discussed while detailing the pathway involved in astaxanthin biosynthesis. The study also discusses the relevant downstream process used in commercial scales and details the applications of astaxanthin in various health related issues.
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Affiliation(s)
- Taniya Debnath
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India
| | | | - Kondi Vanitha
- Department of Pharmaceutics, Vishnu Institute of Pharmaceutical Education and Research, Narsapur, Medak, Telangana, India
| | - Md Nazneen Bobby
- Department of Biotechnology, Vignan's Foundation for Science Technology and Research, Guntur 522213, Andhra Pradesh, India
| | - Onkar Nath Tiwari
- Centre for Conservation and Utilization of Blue Green Algae, Division of Microbiology, Indian Agricultural Research Institute (ICAR), New Delhi 110012, India.
| | - Biswanath Bhunia
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India.
| | - Muthusivaramapandian Muthuraj
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India; Department of Bio Engineering, National Institute of Technology, Agartala-799046, India.
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Liu X, Zhou L, Xie J, Zhang J, Chen Z, Xiao J, Cao Y, Xiao H. Astaxanthin Isomers: A Comprehensive Review of Isomerization Methods and Analytic Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19920-19934. [PMID: 37924299 DOI: 10.1021/acs.jafc.3c06863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2023]
Abstract
The presence of multiple conjugated double bonds and chiral carbon atoms endows astaxanthin with geometric and optical isomers, and these isomers widely exist in biological sources, food processing, and in vivo absorption. However, there remains no systematic summary of astaxanthin isomers regarding isomerization methods and analytic techniques. To address this need, this Review focuses on a comprehensive analysis of Z-isomerization methods of astaxanthin, including solvent system, catalyst, and heat treatment. Comparatively, high-efficiency and health-friendly methods are more conducive to put into practical use, such as food-grade solvents and food-component catalysts. In addition, we outline the recent advances in analysis techniques of astaxanthin isomers, as well as the structural characteristics reflected by various methods (e.g., HPLC, NMR, FTIR, and RS). Furthermore, we summarized the related research on the safety evaluation of astaxanthin isomers. Finally, future trends and barriers in Z-transformation and analysis of astaxanthin isomers are also discussed.
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Affiliation(s)
- Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Lesong Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junting Xie
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junlin Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Zhiqing Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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7
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Zhang Y, Takahama K, Osawa Y, Kuwahara D, Yamada R, Oyama KI, Honda M. Characteristics of LED light-induced geometrical isomerization and degradation of astaxanthin and improvement of the color value and crystallinity of astaxanthin utilizing the photoisomerization. Food Res Int 2023; 174:113553. [PMID: 37986432 DOI: 10.1016/j.foodres.2023.113553] [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: 04/11/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
The effects of light-emitting diode (LED) irradiation characterized by different emission wavelengths on the E/Z-isomerization and degradation of astaxanthin were investigated. LED irradiation slightly promoted Z-isomerization of astaxanthin, whereas the all-E-isomerization was highly efficiently promoted at specific wavelengths, especially at 365 nm. Astaxanthin isomers did not degrade significantly when dissolved in ethanol and subjected to LED irradiation conditions for 300 min. However, significant degradation was achieved when ethyl acetate was used for dissolution, and the samples were irradiated at the wavelength of 405 nm. The addition of α-tocopherol suppressed the photodegradation of astaxanthin. LED irradiation significantly affected the physical properties of astaxanthin Z-isomers. Irradiation with 365, 405, and 470 nm LEDs enhanced the color value (redness) and crystallinity of the Z-isomers via an all-E-isomerization reaction. These findings can contribute to the development of technologies that can arbitrarily control the E/Z-isomer ratio and physical properties of astaxanthin.
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Affiliation(s)
- Yelin Zhang
- Department of Chemistry, Faculty of Science & Technology, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan; Department of Materials Process Engineering, Nagoya University, Furo-cho, Nagoya, Aichi 464-8601, Japan
| | - Kentaro Takahama
- Technical Center, Nagoya University, Furo-cho, Nagoya, Aichi 464-8601, Japan
| | - Yukiko Osawa
- Biotechnology R&D Group, ENEOS Corporation, 8 Chidoricho, Naka-ku, Yokohama, Kanagawa 231-0815, Japan
| | - Daichi Kuwahara
- Biotechnology R&D Group, ENEOS Corporation, 8 Chidoricho, Naka-ku, Yokohama, Kanagawa 231-0815, Japan
| | - Rio Yamada
- Chemical Instrumentation Facility, Research Center for Materials Science, Nagoya University, Furo-cho, Nagoya, Aichi 464-8602, Japan
| | - Kin-Ichi Oyama
- Chemical Instrumentation Facility, Research Center for Materials Science, Nagoya University, Furo-cho, Nagoya, Aichi 464-8602, Japan
| | - Masaki Honda
- Department of Chemistry, Faculty of Science & Technology, Meijo University, 1-501 Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan.
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8
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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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Telegina TA, Vechtomova YL, Aybush AV, Buglak AA, Kritsky MS. Isomerization of carotenoids in photosynthesis and metabolic adaptation. Biophys Rev 2023; 15:887-906. [PMID: 37974987 PMCID: PMC10643480 DOI: 10.1007/s12551-023-01156-4] [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: 07/01/2023] [Accepted: 09/22/2023] [Indexed: 11/19/2023] Open
Abstract
In nature, carotenoids are present as trans- and cis-isomers. Various physical and chemical factors like light, heat, acids, catalytic agents, and photosensitizers can contribute to the isomerization of carotenoids. Living organisms in the process of evolution have developed different mechanisms of adaptation to light stress, which can also involve isomeric forms of carotenoids. Particularly, light stress conditions can enhance isomerization processes. The purpose of this work is to review the recent studies on cis/trans isomerization of carotenoids as well as the role of carotenoid isomers for the light capture, energy transfer, photoprotection in light-harvesting complexes, and reaction centers of the photosynthetic apparatus of plants and other photosynthetic organisms. The review also presents recent studies of carotenoid isomers for the biomedical aspects, showing cis- and trans-isomers differ in bioavailability, antioxidant activity and biological activity, which can be used for therapeutic and prophylactic purposes.
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Affiliation(s)
- T. A. Telegina
- Research Center of Biotechnology of the Russian Academy of Sciences, 33 Leninsky Prospect, Building 2, 119071 Moscow, Russia
| | - Yuliya L. Vechtomova
- Research Center of Biotechnology of the Russian Academy of Sciences, 33 Leninsky Prospect, Building 2, 119071 Moscow, Russia
| | - A. V. Aybush
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, 4 Kosygina Street, Building 1, 119991 Moscow, Russia
| | - A. A. Buglak
- Saint Petersburg State University, 7-9 Universitetskaya Emb., 199034 Saint Petersburg, Russia
| | - M. S. Kritsky
- Research Center of Biotechnology of the Russian Academy of Sciences, 33 Leninsky Prospect, Building 2, 119071 Moscow, Russia
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Nishida Y, Berg PC, Shakersain B, Hecht K, Takikawa A, Tao R, Kakuta Y, Uragami C, Hashimoto H, Misawa N, Maoka T. Astaxanthin: Past, Present, and Future. Mar Drugs 2023; 21:514. [PMID: 37888449 PMCID: PMC10608541 DOI: 10.3390/md21100514] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/28/2023] Open
Abstract
Astaxanthin (AX), a lipid-soluble pigment belonging to the xanthophyll carotenoids family, has recently garnered significant attention due to its unique physical properties, biochemical attributes, and physiological effects. Originally recognized primarily for its role in imparting the characteristic red-pink color to various organisms, AX is currently experiencing a surge in interest and research. The growing body of literature in this field predominantly focuses on AXs distinctive bioactivities and properties. However, the potential of algae-derived AX as a solution to various global environmental and societal challenges that threaten life on our planet has not received extensive attention. Furthermore, the historical context and the role of AX in nature, as well as its significance in diverse cultures and traditional health practices, have not been comprehensively explored in previous works. This review article embarks on a comprehensive journey through the history leading up to the present, offering insights into the discovery of AX, its chemical and physical attributes, distribution in organisms, and biosynthesis. Additionally, it delves into the intricate realm of health benefits, biofunctional characteristics, and the current market status of AX. By encompassing these multifaceted aspects, this review aims to provide readers with a more profound understanding and a robust foundation for future scientific endeavors directed at addressing societal needs for sustainable nutritional and medicinal solutions. An updated summary of AXs health benefits, its present market status, and potential future applications are also included for a well-rounded perspective.
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Affiliation(s)
- Yasuhiro Nishida
- Fuji Chemical Industries, Co., Ltd., 55 Yokohoonji, Kamiich-machi, Nakaniikawa-gun, Toyama 930-0405, Japan
| | | | - Behnaz Shakersain
- AstaReal AB, Signum, Forumvägen 14, Level 16, 131 53 Nacka, Sweden; (P.C.B.); (B.S.)
| | - Karen Hecht
- AstaReal, Inc., 3 Terri Lane, Unit 12, Burlington, NJ 08016, USA;
| | - Akiko Takikawa
- First Department of Internal Medicine, Faculty of Medicine, University of Toyama, 2630 Sugitani, Toyama 930-0194, Japan;
| | - Ruohan Tao
- Graduate School of Science and Technology, Kwansei Gakuin University, 1 Gakuen-Uegahara, Sanda 669-1330, Japan; (R.T.); (Y.K.); (C.U.); (H.H.)
| | - Yumeka Kakuta
- Graduate School of Science and Technology, Kwansei Gakuin University, 1 Gakuen-Uegahara, Sanda 669-1330, Japan; (R.T.); (Y.K.); (C.U.); (H.H.)
| | - Chiasa Uragami
- Graduate School of Science and Technology, Kwansei Gakuin University, 1 Gakuen-Uegahara, Sanda 669-1330, Japan; (R.T.); (Y.K.); (C.U.); (H.H.)
| | - Hideki Hashimoto
- Graduate School of Science and Technology, Kwansei Gakuin University, 1 Gakuen-Uegahara, Sanda 669-1330, Japan; (R.T.); (Y.K.); (C.U.); (H.H.)
| | - Norihiko Misawa
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Suematsu, Nonoichi-shi 921-8836, Japan;
| | - Takashi Maoka
- Research Institute for Production Development, 15 Shimogamo-morimoto-cho, Sakyo-ku, Kyoto 606-0805, Japan
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11
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Gomez-Zavaglia A, Barros L, Prieto MA, Cassani L. Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure-Activity Relationship of Fucoxanthin. Foods 2023; 12:3167. [PMID: 37685100 PMCID: PMC10487199 DOI: 10.3390/foods12173167] [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: 07/14/2023] [Revised: 08/17/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure-activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin.
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Affiliation(s)
- Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina;
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain;
| | - Lucía Cassani
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain;
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12
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Honda M, Nishida Y. In Vitro Evaluation of Skin-Related Physicochemical Properties and Biological Activities of Astaxanthin Isomers. ACS OMEGA 2023; 8:19311-19319. [PMID: 37305308 PMCID: PMC10249140 DOI: 10.1021/acsomega.2c08173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 05/09/2023] [Indexed: 06/13/2023]
Abstract
Dietary astaxanthin exists predominantly as the all-E-isomer; however, certain amounts of the Z-isomers are universally present in the skin, whose roles remain largely unknown. The aim of this study was to investigate the effects of the astaxanthin E/Z-isomer ratio on skin-related physicochemical properties and biological activities using human dermal fibroblasts and B16 mouse melanoma cells. We revealed that astaxanthin enriched in Z-isomers (total Z-isomer ratio = 86.6%) exhibited greater UV-light-shielding ability and skin antiaging and skin-whitening activities, such as anti-elastase and anti-melanin formation activities, than the all-E-isomer-rich astaxanthin (total Z-isomer ratio = 3.3%). On the other hand, the all-E-isomer was superior to the Z-isomers in singlet oxygen scavenging/quenching activity, and the Z-isomers inhibited type I collagen release into the culture medium in a dose-dependent manner. Our findings help clarify the roles of astaxanthin Z-isomers in the skin and would help in the development of novel skin health-promoting food ingredients.
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Affiliation(s)
- Masaki Honda
- Faculty
of Science & Technology, Meijo University, Shiogamaguchi,
Tempaku-ku, Nagoya, Aichi 468-8502, Japan
| | - Yasuhiro Nishida
- Fuji
Chemical Industries, Co., Ltd., Yokohoonji, Kamiich-machi, Nakaniikawa-gun, Toyama 930-0405, Japan
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13
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Honda M, Zhang Y, Goto M. Isothiocyanate-functionalized silica as an efficient heterogeneous catalyst for carotenoid isomerization. Food Chem 2023; 410:135388. [PMID: 36621332 DOI: 10.1016/j.foodchem.2023.135388] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Daily consumption of carotenoids is associated with multiple health benefits, but their bioavailability is generally extremely low. In this context, the Z-isomerization is receiving attention as a method for increasing carotenoid bioavailability because this approach is superior to conventional physical approaches. Here we investigated the feasibility of using isothiocyanate-functionalized silica (Si-NCS) as a heterogeneous catalyst for carotenoid isomerization. We found that this catalyst promoted Z-isomerization of (all-E)-carotenoids with high efficiency, e.g., when lycopene and astaxanthin solutions were incubated at 50 °C with 10 mg/mL Si-NCS, their total Z-isomer ratios increased by approximately 80 and 50 %, respectively. Furthermore, the Z-isomerization was successfully performed continuously by introducing carotenoid solution into a column packed with Si-NCS. Materials rich in carotenoid Z-isomers have not been used in practical applications due to high production cost and quality limitations (e.g., low Z-isomer ratio). The use of Si-NCS has sufficient potential to solve both these issues.
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Affiliation(s)
- Masaki Honda
- Department of Chemistry, Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan.
| | - Yelin Zhang
- Department of Chemistry, Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan; Department of Materials Process Engineering, Nagoya University, Furo-cho, Nagoya, Aichi 464-8603, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Nagoya, Aichi 464-8603, Japan; Super Critical Technology Centre Co. Ltd., Hanowari, Ooaza Izumi, Kuwana-shi, Mie 511-0838, Japan
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14
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Wang N, Peng H, Yang C, Guo W, Wang M, Li G, Liu D. Metabolic Engineering of Model Microorganisms for the Production of Xanthophyll. Microorganisms 2023; 11:1252. [PMID: 37317226 DOI: 10.3390/microorganisms11051252] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/19/2023] [Accepted: 05/06/2023] [Indexed: 06/16/2023] Open
Abstract
Xanthophyll is an oxidated version of carotenoid. It presents significant value to the pharmaceutical, food, and cosmetic industries due to its specific antioxidant activity and variety of colors. Chemical processing and conventional extraction from natural organisms are still the main sources of xanthophyll. However, the current industrial production model can no longer meet the demand for human health care, reducing petrochemical energy consumption and green sustainable development. With the swift development of genetic metabolic engineering, xanthophyll synthesis by the metabolic engineering of model microorganisms shows great application potential. At present, compared to carotenes such as lycopene and β-carotene, xanthophyll has a relatively low production in engineering microorganisms due to its stronger inherent antioxidation, relatively high polarity, and longer metabolic pathway. This review comprehensively summarized the progress in xanthophyll synthesis by the metabolic engineering of model microorganisms, described strategies to improve xanthophyll production in detail, and proposed the current challenges and future efforts needed to build commercialized xanthophyll-producing microorganisms.
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Affiliation(s)
- Nan Wang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Huakang Peng
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Caifeng Yang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wenfang Guo
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengqi Wang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Gangqiang Li
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Dehu Liu
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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15
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Honda M. Z-Isomers of lycopene and β-carotene exhibit greater skin-quality improving action than their all-E-isomers. Food Chem 2023; 421:135954. [PMID: 37137215 DOI: 10.1016/j.foodchem.2023.135954] [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: 12/03/2022] [Revised: 03/05/2023] [Accepted: 03/12/2023] [Indexed: 05/05/2023]
Abstract
Although most carotenoids in fruits and vegetables exist as the all-E-isomers, several carotenoids accumulated in the skin exist as the Z-isomers. However, the differences in the skin-related biological activities of the all-E- and Z-isomers are largely unknown. This study investigated the effects of E/Z-isomer ratios of lycopene and β-carotene on their ultraviolet (UV)-light-shielding ability and skin-related biological activities (i.e., antioxidant, skin anti-aging, and skin-whitening activities). Z-Isomer-rich lycopene and β-carotene were prepared by thermal isomerization of their all-E-isomers, i.e., the total Z-isomer ratios of lycopene and β-carotene were 97.7 and 89.0%, respectively. The Z-isomers exhibited higher UV-A- and UV-B-shielding abilities and greater skin-related biological activities (e.g., anti-elastase activity, hyaluronic acid production-promoting effect, anti-melanin formation activity, and inhibitory activity for melanin precursor darkening) in several assays than the all-E-isomers. These findings may contribute to understanding the significance of carotenoid Z-isomers in the skin and developing food ingredients that promote skin health.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, 1-501 Shiogamaguchi, Nagoya, Aichi 468-8502, Japan.
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16
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Astaxanthin as a King of Ketocarotenoids: Structure, Synthesis, Accumulation, Bioavailability and Antioxidant Properties. Mar Drugs 2023; 21:md21030176. [PMID: 36976225 PMCID: PMC10056084 DOI: 10.3390/md21030176] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
Astaxanthin (3,3-dihydroxy-β, β-carotene-4,4-dione) is a ketocarotenoid synthesized by Haematococcus pluvialis/lacustris, Chromochloris zofingiensis, Chlorococcum, Bracteacoccus aggregatus, Coelastrella rubescence, Phaffia rhodozyma, some bacteria (Paracoccus carotinifaciens), yeasts, and lobsters, among others However, it is majorly synthesized by Haematococcus lacustris alone (about 4%). The richness of natural astaxanthin over synthetic astaxanthin has drawn the attention of industrialists to cultivate and extract it via two stage cultivation process. However, the cultivation in photobioreactors is expensive, and converting it in soluble form so that it can be easily assimilated by our digestive system requires downstream processing techniques which are not cost-effective. This has made the cost of astaxanthin expensive, prompting pharmaceutical and nutraceutical companies to switch over to synthetic astaxanthin. This review discusses the chemical character of astaxanthin, more inexpensive cultivating techniques, and its bioavailability. Additionally, the antioxidant character of this microalgal product against many diseases is discussed, which can make this natural compound an excellent drug to minimize inflammation and its consequences.
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17
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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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18
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Sun J, Yan J, Dong H, Gao K, Yu K, He C, Mao X. Astaxanthin with different configurations: sources, activity, post-modification and application in foods. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Chen Y, Su W, Tie S, Zhang L, Tan M. Advances of astaxanthin-based delivery systems for precision nutrition. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Yao G, Muhammad M, Zhao J, Liu J, Huang Q. DFT-based Raman spectral study of astaxanthin geometrical isomers. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100103. [PMID: 35769397 PMCID: PMC9235053 DOI: 10.1016/j.fochms.2022.100103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/09/2022] [Accepted: 03/12/2022] [Indexed: 06/15/2023]
Abstract
Astaxanthin is a carotenoid widely used in food additives, nutritional product and medicines, which shows many physiological functions such as antioxidant, anti-inflammatory, anti-hypertensive and anti-diabetic activities. It has been recognized that astaxanthin has all-trans and nine cis isomers, and these geometrical isomers have very different biological activities. The process of selective enrichment, metabolism and isomerization of astaxanthin in animals remains to be studied. Therefore, identifying isomers and obtaining their structural parameters are important for understanding the active mechanism of different molecular isomers. Although the traditional methods such as high-performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy can be used to distinguish these isomers, these methods generally require considerable testing time, cost, sample volume, and hardly be applied in vivo. In this work, Raman spectroscopy combined with density functional theory (DFT) calculation was introduced to study different geometrical isomers of astaxanthin. The theoretical and experimental Raman spectra are in agreement, and we have demonstrated that all the known ten geometrical isomers of astaxanthin can be readily distinguished using this spectroscopic approach. The astaxanthin molecular vibrational modes, geometric structures, energies of ten geometric isomers are systematically scrutinized. Moreover, a lot of structural and Raman problems unsolved previously have been solved by the DFT-based spectral analysis. Therefore, this work provides an effective way for identification of different astaxanthin geometrical isomers, and may have important significance for promoting the research of astaxanthin isomers on biological property mechanisms and related applications in food molecular science.
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Affiliation(s)
- Guohua Yao
- CAS Key Laboratory of High Magnetic Field and Ion Beam Physical Biology, Hefei Institute of Intelligent Agricuture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Key Laboratory of Resource Chemistry of Ministry of Education, Shanghai Key Laboratory of Rare Earth Functional Materials, Department of Chemistry, Shanghai Normal University, Shanghai 200234, China
| | - Muhammad Muhammad
- CAS Key Laboratory of High Magnetic Field and Ion Beam Physical Biology, Hefei Institute of Intelligent Agricuture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jiajiang Zhao
- CAS Key Laboratory of High Magnetic Field and Ion Beam Physical Biology, Hefei Institute of Intelligent Agricuture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jianguo Liu
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Ion Beam Physical Biology, Hefei Institute of Intelligent Agricuture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
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21
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Oral Supplementation with Z-Isomer-Rich Astaxanthin Inhibits Ultraviolet Light-Induced Skin Damage in Guinea Pigs. Mar Drugs 2022; 20:md20070414. [PMID: 35877706 PMCID: PMC9315510 DOI: 10.3390/md20070414] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/18/2022] [Accepted: 06/23/2022] [Indexed: 02/05/2023] Open
Abstract
The effect of oral supplementation with astaxanthin of different Z-isomer ratios on ultraviolet (UV) light-induced skin damage in guinea pigs was investigated. Astaxanthin with a high Z-isomer content was prepared from the all-E-isomer via thermal isomerization. Intact (all-E)-astaxanthin and the prepared Z-isomer-rich astaxanthin were suspended in soybean oil and fed to guinea pigs for three weeks. The UV-light irradiation was applied to the dorsal skin on the seventh day after the start of the test diet supplementation, and skin parameters, such as elasticity, transepidermal water loss (TEWL), and pigmentation (melanin and erythema values), were evaluated. The accumulation of astaxanthin in the dorsal skin was almost the same after consumption of the all-E-isomer-rich astaxanthin diet (E-AST-D; total Z-isomer ratio = 3.2%) and the Z-isomer-rich astaxanthin diet (Z-AST-D; total Z-isomer ratio = 84.4%); however, the total Z-isomer ratio of astaxanthin in the skin was higher in the case of the Z-AST-D supplementation. Both diets inhibited UV light-induced skin-damaging effects, such as the reduction in elasticity and the increase in TEWL level. Between E-AST-D and Z-AST-D, Z-AST-D showed better skin-protective ability against UV-light exposure than E-AST-D, which might be because of the greater UV-light-shielding ability of astaxanthin Z-isomers than the all-E-isomer. Furthermore, supplementation with Z-AST-D resulted in a greater reduction in skin pigmentation caused by astaxanthin accumulation compared to that of E-AST-D. This study indicates that dietary astaxanthin accumulates in the skin and appears to prevent UV light-induced skin damage, and the Z-isomers are more potent oral sunscreen agents than the all-E-isomer.
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22
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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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23
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Honda M, Murakami K, Osawa Y, Kawashima Y, Wasai M, Hirasawa K, Kuroda I. Supercritical CO
2
Extraction of Carotenoids (Astaxanthin, Adonirubin, and Adonixanthin) from
Paracoccus carotinifaciens
: Improved
Z
‐isomer ratio and Recovery of Carotenoids via High‐Temperature Extraction. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology Meijo University Nagoya Aichi 468–8502 Japan
| | - Kazuya Murakami
- Faculty of Science & Technology Meijo University Nagoya Aichi 468–8502 Japan
| | - Yukiko Osawa
- Biotechnology R&D Group ENEOS Corporation Yokohama Kanagawa 231–0815 Japan
| | - Yuki Kawashima
- Biotechnology R&D Group ENEOS Corporation Yokohama Kanagawa 231–0815 Japan
| | - Masafumi Wasai
- Biotechnology R&D Group ENEOS Corporation Yokohama Kanagawa 231–0815 Japan
| | - Kazuaki Hirasawa
- Biotechnology R&D Group ENEOS Corporation Yokohama Kanagawa 231–0815 Japan
| | - Ikuo Kuroda
- Biotechnology R&D Group ENEOS Corporation Yokohama Kanagawa 231–0815 Japan
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24
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Saini RK, Prasad P, Lokesh V, Shang X, Shin J, Keum YS, Lee JH. Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements. Antioxidants (Basel) 2022; 11:antiox11040795. [PMID: 35453480 PMCID: PMC9025559 DOI: 10.3390/antiox11040795] [Citation(s) in RCA: 74] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 02/08/2023] Open
Abstract
Natural carotenoids (CARs), viz. β-carotene, lutein, astaxanthin, bixin, norbixin, capsanthin, lycopene, canthaxanthin, β-Apo-8-carotenal, zeaxanthin, and β-apo-8-carotenal-ester, are being studied as potential candidates in fields such as food, feed, nutraceuticals, and cosmeceuticals. CAR research is advancing in the following three major fields: (1) CAR production from natural sources and optimization of its downstream processing; (2) encapsulation for enhanced physical and chemical properties; and (3) preclinical, clinical, and epidemiological studies of CARs’ health benefits. This review critically discusses the recent developments in studies of the chemistry and antioxidant activity, marketing trends, dietary sources, extraction, bioaccessibility and bioavailability, encapsulation methods, dietary intake, and health benefits of CARs. Preclinical, clinical, and epidemiological studies on cancer, obesity, type 2 diabetes (T2D), cardiovascular diseases (CVD), osteoporosis, neurodegenerative disease, mental health, eye, and skin health are also discussed.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Parchuri Prasad
- Institute of Biological Chemistry, Washington State University, Pullman, WA 99164, USA;
| | - Veeresh Lokesh
- Biocontrol Laboratory, University of Horticultural Sciences, Bagalkote 587104, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Juhyun Shin
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
| | - Ji-Ho Lee
- Department of Crop Science, Konkuk University, Seoul 05029, Korea; (R.K.S.); (Y.-S.K.)
- Correspondence:
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25
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Ahmad A, Riaz S, Shahzaib Nadeem M, Mubeen U, Maham K. Role of Carotenoids in Cardiovascular Disease. Physiology (Bethesda) 2022. [DOI: 10.5772/intechopen.102750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Carotenes are fat-soluble pigments found in a variety of foods, the majority of which are fruits and vegetables. They may have antioxidant biological properties due to their chemical makeup and relationship to cellular membranes. And over 700 carotenoids have been found, with—carotene, lutein, lycopene, and zeaxanthin is the most significant antioxidant food pigments. Their capacity to absorb lipid peroxides, reactive oxygen species (ROS) and nitrous oxide is likely linked to their anti-oxidative properties (NO). The daily requirements for carotenoids are also discussed in this chapter. Heart disease is still a prominent source of sickness and mortality in modern societies. Natural antioxidants contained in fruits and vegetables, such as lycopene, a-carotene, and B-carotene, may help prevent CVD by reducing oxidative stress, which is a major factor in the disease’s progression. Numerous epidemiological studies have backed up the idea that antioxidants might be utilized to prevent and perhaps treat cardiovascular illnesses at a low cost. Supplements containing carotenoids are also available, and their effectiveness has been proven. This article provides an overview of carotenoids’ chemistry, including uptake, transport, availability, metabolism, and antioxidant activity, including its involvement with disease prevention, notably cardiovascular disease.
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26
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Honda M. Application of E/Z-Isomerization Technology for Enhancing Processing Efficiency, Health-Promoting Effects, and Usability of Carotenoids: A Review and Future Perspectives. J Oleo Sci 2022; 71:151-165. [PMID: 35034944 DOI: 10.5650/jos.ess21338] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Carotenoids are naturally occurring pigments whose presence in the diet is beneficial to human health. Moreover, they have a wide range of applications in the food, cosmetic, and animal feed industries. As carotenoids contain multiple conjugated double bonds in the molecule, a large number of geometric (E/Z, trans/cis) isomers are theoretically possible. In general, (all-E)-carotenoids are the most predominant geometric isomer in nature, and they have high crystallinity and low solubility in various mediums, resulting in their low processing efficiency and bioavailability. Technological developments for improving the processing efficiency and bioavailability of carotenoids utilizing the Z-isomerization have recently been gaining traction. Namely, Z-isomerization of carotenoids induces a significant change in their physicochemical properties (e.g., solubility and crystallinity), leading to improved processing efficiency and bioavailability as well as several biological activities. For the practical use of isomerization technology for carotenoids, the development of efficient isomerization methods and an acute understanding of the changes in biological activity are required. This review highlights the recent advancements in various conventional and unconventional methods for carotenoid isomerization, such as thermal treatment, light irradiation, microwave irradiation, and catalytic treatment, as well as environment-friendly isomerization methods. Current progress in the improvement of processing efficiency and biological activity utilizing isomerization technology and an application development of carotenoid Z-isomers for the feed industry are also described. In addition, future research challenges in the context of carotenoid isomerization have been elaborated upon.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University
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27
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Meléndez-Martínez AJ. Analysis of geometrical isomers of dietary carotenoids. Methods Enzymol 2022; 670:369-398. [DOI: 10.1016/bs.mie.2021.11.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Honda M, Murakami K, Zhang Y, Goto M. High-efficiency lycopene isomerization with subcritical ethyl acetate in a continuous-flow reactor. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Honda M, Murakami K, Zhang Y, Goto M. Rapid and Continuous Astaxanthin Isomerization in Subcritical Ethanol. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c02101] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Kazuya Murakami
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
| | - Yelin Zhang
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
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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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