Journal articles on the topic 'Astaxanthin'
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Nishida, Yasuhiro, Allah Nawaz, Karen Hecht, and Kazuyuki Tobe. "Astaxanthin as a Novel Mitochondrial Regulator: A New Aspect of Carotenoids, beyond Antioxidants." Nutrients 14, no. 1 (December 27, 2021): 107. http://dx.doi.org/10.3390/nu14010107.
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Astaxanthin is a member of the carotenoid family that is found abundantly in marine organisms, and has been gaining attention in recent years due to its varied biological/physiological activities. It has been reported that astaxanthin functions both as a pigment, and as an antioxidant with superior free radical quenching capacity. We recently reported that astaxanthin modulated mitochondrial functions by a novel mechanism independent of its antioxidant function. In this paper, we review astaxanthin’s well-known antioxidant activity, and expand on astaxanthin’s lesser-known molecular targets, and its role in mitochondrial energy metabolism.
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Mularczyk, Malwina, Nabila Bourebaba, Krzysztof Marycz, and Lynda Bourebaba. "Astaxanthin Carotenoid Modulates Oxidative Stress in Adipose-Derived Stromal Cells Isolated from Equine Metabolic Syndrome Affected Horses by Targeting Mitochondrial Biogenesis." Biomolecules 12, no. 8 (July 27, 2022): 1039. http://dx.doi.org/10.3390/biom12081039.
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Astaxanthin is gaining recognition as a natural bioactive component. This study aimed to test whether astaxanthin could protect adipose-derived stromal stem cells (ASCs) from apoptosis, mitochondrial dysfunction and oxidative stress. Phaffia rhodozyma was used to extract astaxanthin, whose biocompatibility was tested after 24, 48 and 72 h of incubation with the cells; no harmful impact was found. ASCs were treated with optimal concentrations of astaxanthin. Several parameters were examined: cell viability, apoptosis, reactive oxygen levels, mitochondrial dynamics and metabolism, superoxide dismutase activity, and astaxanthin’s antioxidant capacity. A RT PCR analysis was performed after each test. The astaxanthin treatment significantly reduced apoptosis by modifying the normalized caspase activity of pro-apoptotic pathways (p21, p53, and Bax). Furthermore, by regulating the expression of related master factors SOD1, SOD2, PARKIN, PINK 1, and MFN 1, astaxanthin alleviated the oxidative stress and mitochondrial dynamics failure caused by EMS. Astaxanthin restored mitochondrial oxidative phosphorylation by stimulating markers associated with the OXPHOS machinery: COX4I1, COX4I2, UQCRC2, NDUFA9, and TFAM. Our results suggest that astaxanthin has the potential to open new possibilities for potential bio-drugs to control and suppress oxidative stress, thereby improving the overall metabolic status of equine ASCs suffering from metabolic syndrome.
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Turujman, Saleh A., Wayne G. Wamer, Rong Rong Wei, and Richard H. Albert. "Rapid Liquid Chromatographic Method to Distinguish Wild Salmon from Aquacultured Salmon Fed Synthetic Astaxanthin." Journal of AOAC INTERNATIONAL 80, no. 3 (May 1, 1997): 622–32. http://dx.doi.org/10.1093/jaoac/80.3.622.
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Abstract Analytical methods are needed to determine the presence of color additives in fish. We report a liquid chromatographic (LC) method developed to identify the synthetic form of the color additive astaxanthin in salmon, based on differences in the relative ratios of the configurational isomers of astaxanthin. The distributions of configurational isomers of astaxanthin in the flesh of wild Atlantic and wild Pacific salmon are similar, but significantly different from that in aquacultured salmon. Astaxanthin is extracted from the flesh of salmon, passed through a silica gel Sep-Pak cartridge, and analyzed directly by LC on a Pirkle covalent L-leucine column. No derivatization of the astaxanthin is required—an important advantage of our approach, which is a modification of our previously described method. This method can be used to distinguish between aquacultured and wild salmon. The method has general applicability and can also be used to identify astaxanthins derived from other sources such as Phaffia yeast and Haematococcus pluvialis algae.
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Rodriguez-Ruiz, Violeta, José Salatti-Dorado, Abolfazl Barzegari, Alba Nicolas-Boluda, Amel Houaoui, Carmen Caballo, Noelia Caballero-Casero, et al. "Astaxanthin-Loaded Nanostructured Lipid Carriers for Preservation of Antioxidant Activity." Molecules 23, no. 10 (October 11, 2018): 2601. http://dx.doi.org/10.3390/molecules23102601.
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Astaxanthin is a xanthophyll carotenoid showing efficient scavenging ability and represents an interesting candidate in the development of new therapies for preventing and treating oxidative stress-related pathologies. However, its high lipophilicity and thermolability often limits its antioxidant efficacy in human applications. Here, we developed a formulation of lipid carriers to protect astaxanthin’s antioxidant activity. The synthesis of natural astaxanthin-loaded nanostructured lipid carriers using a green process with sunflower oil as liquid lipid is presented. Their antioxidant activity was measured by α-Tocopherol Equivalent Antioxidant Capacity assay and was compared to those of both natural astaxanthin and α-tocopherol. Characterizations by dynamic light scattering, atomic force microscopy, and scattering electron microscopy techniques were carried out and showed spherical and surface negative charged particles with z-average and polydispersity values of ~60 nm and ~0.3, respectively. Astaxanthin loading was also investigated showing an astaxanthin recovery of more than 90% after synthesis of nanostructured lipid carriers. These results demonstrate the capability of the formulation to stabilize astaxanthin molecule and preserve and enhance the antioxidant activity.
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Šimat, Vida, Nikheel Bhojraj Rathod, Martina Čagalj, Imen Hamed, and Ivana Generalić Mekinić. "Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application." Marine Drugs 20, no. 3 (March 12, 2022): 206. http://dx.doi.org/10.3390/md20030206.
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In recent years, the food, pharma, and cosmetic industries have shown considerable interest in bioactive molecules of marine origin that show high potential for application as nutraceuticals and therapeutic agents. Astaxanthin, a lipid-soluble and orange-reddish-colored carotenoid pigment, is one of the most investigated pigments. Natural astaxanthin is mainly produced from microalgae, and it shows much stronger antioxidant properties than its synthetic counterpart. This paper aims to summarize and discuss the important aspects and recent findings associated with the possible use of crustacean byproducts as a source of astaxanthin. In the last five years of research on the crustaceans and their byproducts as a source of natural astaxanthin, there are many new findings regarding the astaxanthin content in different species and new green extraction protocols for its extraction. However, there is a lack of information on the amounts of astaxanthin currently obtained from the byproducts as well as on the cost-effectiveness of the astaxanthin production from the byproducts. Improvement in these areas would most certainly contribute to the reduction of waste and reuse in the crustacean processing industry. Successful exploitation of byproducts for recovery of this valuable compound would have both environmental and social benefits. Finally, astaxanthin’s strong biological activity and prominent health benefits have been discussed in the paper.
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Laja, Rana Salsabila Putri. "Astaxanthin untuk Kesehatan Kardiovaskular." Jurnal Penelitian Perawat Profesional 3, no. 2 (April 13, 2021): 243–52. http://dx.doi.org/10.37287/jppp.v3i2.259.
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Penyakit kardiovaskular adalah penyebab utama kematian di seluruh dunia. Adanya dislipidemia, gangguan toleransi glukosa, dan hipertensi dengan akumulasi lemak visceral yang disebut sindrom metabolik, meningkatkan risiko penyakit kardiovaskular. Sindrom metabolik sering ditandai dengan stres oksidatif, gangguan keseimbangan antara produksi reactive oxygen species dan pertahanan antioksidan. Sementara itu, astaxanthine diketahui memiliki karakteristik antioksidan yang kuat, yang telah dilaporkan melampaui karakteristik β-karoten atau bahkan α-tokoferol. Penelitian ini merupakan literature review yang melibatkan sebanyak 20 sumber pustaka dengan kata kunci yang digunakan antara lain ‘astaxanthin, cardiovascular disease dan xanthophyll carotenoid’ dengan tahun terbit antara 2006-2020. Abstrak dan full text jurnal dibaca dan dicermati, kemudian dilakukan analisis terhadap isi yang terdapat dalam tujuan penelitian dan hasil/temuan penelitian. Beberapa penelitian menunjukkan adanya beberapa manfaat yang dapat secara langsung atau tidak langsung dari astaxanthin berkaitan dengan potensi antioksidannya, termasuk kemampuannya untuk mengurangi atau menetralkan produksi ROS, sehingga meningkatkan aktivitas enzim pembersih radikal. Astaxanthin juga berperan sebagai anti inflamasi dan berperan dalam metabolisme lipid melalui efek hipokolesterolemik serta melindungi dari iskemia reperfusi. Astaxanthin di ketahui dapat memberikan manfaat bagi kesehatan kardiovaskular melalui berbagai mekanisme seperti peran antioksidan yang lebih baik, anti inflamasi, efek hipokolesterolemik dalam metabolisme lipid dan melindungi dari iskemia reperfusi.
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Aribisala, Jamiu Olaseni, Sonto Nkosi, Kehinde Idowu, Ismaila Olanrewaju Nurain, Gaositwe Melvin Makolomakwa, Francis O. Shode, and Saheed Sabiu. "Astaxanthin-Mediated Bacterial Lethality: Evidence from Oxidative Stress Contribution and Molecular Dynamics Simulation." Oxidative Medicine and Cellular Longevity 2021 (December 9, 2021): 1–24. http://dx.doi.org/10.1155/2021/7159652.
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The involvement of cellular oxidative stress in antibacterial therapy has remained a topical issue over the years. In this study, the contribution of oxidative stress to astaxanthin-mediated bacterial lethality was evaluated in silico and in vitro. For the in vitro analysis, the minimum inhibitory concentration (MIC) of astaxanthin was lower than that of novobiocin against Staphylococcus aureus but generally higher than those of the reference antibiotics against other test organisms. The level of superoxide anion of the tested organisms increased significantly following treatment with astaxanthin when compared with DMSO-treated cells. This increase compared favorably with those observed with the reference antibiotics and was consistent with a decrease in the concentration of glutathione (GSH) and corresponding significant increase in ADP/ATP ratio. These observations are suggestive of probable involvement of oxidative stress in antibacterial capability of astaxanthin and in agreement with the results of the in silico evaluations, where the free energy scores of astaxanthins’ complexes with topoisomerase IV ParC and ParE were higher than those of the reference antibiotics. These observations were consistent with the structural stability and compactness of the complexes as astaxanthin was observed to be more stable against topoisomerase IV ParC and ParE than DNA Gyrase A and B. Put together, findings from this study underscored the nature and mechanism of antibacterial action of astaxanthin that could suggest practical approaches in enhancing our current knowledge of antibacterial arsenal and aid in the novel development of alternative natural topo2A inhibitor.
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Toyoshima, Hiroki, Ami Miyata, Risako Yoshida, Taichiro Ishige, Shinichi Takaichi, and Shinji Kawasaki. "Distribution of the Water-Soluble Astaxanthin Binding Carotenoprotein (AstaP) in Scenedesmaceae." Marine Drugs 19, no. 6 (June 20, 2021): 349. http://dx.doi.org/10.3390/md19060349.
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Photooxidative stress-inducible water-soluble astaxanthin-binding proteins, designated as AstaP, were identified in two Scenedesmaceae strains, Coelastrella astaxanthina Ki-4 and Scenedesmus obtusus Oki-4N; both strains were isolated under high light conditions. These AstaPs are classified as a novel family of carotenoprotein and are useful for providing valuable astaxanthin in water-soluble form; however, the distribution of AstaP orthologs in other microalgae remains unknown. Here, we examined the distribution of AstaP orthologs in the family Scenedesmaceae with two model microalgae, Chlamydomonas reinhardtii and Chlorella variabilis. The expression of AstaP orthologs under photooxidative stress conditions was detected in cell extracts of Scenedesmaceae strains, but not in model algal strains. Aqueous orange proteins produced by Scenedesmaceae strains were shown to bind astaxanthin. The protein from Scenedesmus costatus SAG 46.88 was purified. It was named ScosAstaP and found to bind astaxanthin. The deduced amino acid sequence from a gene encoding ScosAstaP showed 62% identity to Ki-4 AstaP. The expression of the genes encoding AstaP orthologs was shown to be inducible under photooxidative stress conditions; however, the production amounts of AstaP orthologs were estimated to be approximately 5 to 10 times lower than that of Ki-4 and Oki-4N.
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BAUMANN, LESLIE S. "Astaxanthin." Skin & Allergy News 43, no. 3 (March 2012): 23. http://dx.doi.org/10.1016/s0037-6337(12)70100-6.
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Kindlund, Petra J. "Astaxanthin." Nutrafoods 10, no. 1 (January 2011): 27–31. http://dx.doi.org/10.1007/bf03223352.
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Kindlund, Petra J. "Astaxanthin." Nutrafoods 10, no. 2-3 (April 2011): 49–53. http://dx.doi.org/10.1007/bf03223388.
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Pan, Li, Hongyan Wang, and Keren Gu. "Nanoliposomes as Vehicles for Astaxanthin: Characterization, In Vitro Release Evaluation and Structure." Molecules 23, no. 11 (October 30, 2018): 2822. http://dx.doi.org/10.3390/molecules23112822.
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Astaxanthin was encapsulated in nanoliposomes by a film dispersion-ultrasonic technique using soybean phosphatidyl choline. The astaxanthin-loaded nanoliposomes displayed advantages in the aspects of high encapsulation efficiency and less particle size with a remarkably homodisperse size distribution. Based on X-ray diffraction and differential scanning calorimetry the analysis, it has been demonstrated that there could be interactions of astaxanthin with the lipid bilayer, resulting in the forming of astaxanthin-loaded nanoliposomes. The thermal gravimetric analysis revealed that the thermal stability of astaxanthin after encapsulation in nanoliposomes was remarkably enhanced as compared to astaxanthin alone. Furthermore, encapsulation could greatly enhance the water dispersibility of astaxanthin. This study also confirmed that encapsulation of astaxanthin in nanoliposomes could be an effective way to supply astaxanthin continuously in the body. The effects of astaxanthin incorporation on structural changes of the liposomal membrane were investigated through steady-state fluorescence measurements. This study revealed that the incorporation of astaxanthin into the lipid bilayer decreased membrane fluidity, but increased micropolarity in the membrane within a certain range of astaxanthin concentrations. Additionally, it indicated that the encapsulation of astaxanthin in the lipid bilayer could be applied to modulate the structural properties of membranes.
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Cui, Suzhen, Yun Li, Le Liu, Qianhong Wang, and Feizhou Chen. "Changes in astaxanthin and fatty acid concentrations during the developmental process in the calanoid Arctodiaptomus walterianus in an alpine lake at low latitudes." Journal of Plankton Research 43, no. 2 (March 2021): 314–24. http://dx.doi.org/10.1093/plankt/fbab019.
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Abstract Astaxanthin is ubiquitous in calanoid copepods in high latitude or altitude regions and is well studied. However, the dynamics of astaxanthin in calanoids at low latitudes are less studied. We collected samples during the ice-free season from Lake Mubanghai, an alpine lake located in a low-latitude and high-altitude region, and analyzed astaxanthin content changes among different developmental stages in Arctodiaptomus walterianus. The total astaxanthin content in A. walterianus varied from 1.66 to 4.49 μg/mg dry weight and was highest in October, the month with the lowest temperature among the three sampling dates. Both free astaxanthin and astaxanthin esters content per biomass and the ratio of free astaxanthin increased from the nauplius to adult stage, and astaxanthin esters dominated in total astaxanthin in all developmental stages. The concentrations of polyunsaturated fatty acids were low in seston but were the main fatty acids in the calanoid. The total fatty acid concentration was positively correlated with the concentrations of total astaxanthin, free astaxanthin and astaxanthin esters in the calanoid. These results suggested that astaxanthin may be beneficial to the accumulation of fatty acids. This strategy may benefit calanoids in adaptation to high mountain environments at low latitudes.
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Mauludia, Mauludia, Thamrin Usman, Winda Rahmalia, Dwi Imam Prayitno, and Siti Nani Nurbaeti. "Ekstraksi, Karakterisasi dan Uji Aktivitas Antioksidan Astaxanthin dari Produk Fermentasi Udang (Cincalok)." Jurnal Kelautan Tropis 24, no. 3 (September 5, 2021): 311–22. http://dx.doi.org/10.14710/jkt.v24i3.10497.
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Shrimp is one of the aquatic organisms that contain several active compounds, including astaxanthin. Cincalok is one of the fermented shrimp products containing astaxanthin. This study aims to determine the characteristics of astaxanthin extract from cincalok and its antioxidant activity. Extraction of astaxanthin from cincalok was carried out using the reflux method with acetone : cyclohexane (20:80 v/v) as a solvent. The identification and characterization of astaxanthin was carried out using thin-layer chromatography (TLC), UV-Vis spectrophotometry, and High-Pressure Liquid Chromatography (HPLC). Meanwhile, the antioxidant activity test was carried out using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method in one serial concentration (5; 15; 25 ppm). The results of TLC analysis showed that astaxanthin in cincalok extract has Rf value (0.32). The analysis using a UV-Vis spectrophotometer produced a spectrum with a maximum wavelength of 477 nm, which corresponds to the maximum wavelength of standard astaxanthin. The yield of astaxanthin extract from cincalok in this study was 1.47 mg/100 g wet weight. The chromatogram from the results of UHPLC analysis showed that the retention time of cincalok astaxanthin extract was 6.27 minutes with a purity of 18.03%. The antioxidant activity of cincalok astaxanthin extract was 568.32 ppm. Udang merupakan salah satu organisme air yang mengandung banyak senyawa aktif, termasuk astaxanthin. Cincalok merupakan salah satu produk hasil fermentasi udang yang mengandung astaxanthin. Penelitian ini bertujuan untuk mengetahui karakteristik ekstrak astaxanthin dari cincalok dan aktivitas antioksidannya. Ekstraksi astaxanthin dari cincalok menggunakan metode refluks dengan pelarut aseton:sikloheksan (20:80 v/v). Identifikasi dan karakterisasi astaxanthin dilakukan dengan menggunakan kromatografi lapis tipis (KLT), spektrofotometri UV-Vis, dan High Pressure Liquid Chromatography (HPLC). Sedangkan uji aktivitas antioksidan dilakukan menggunakan metode 1,1-difenil-2-pikrilhidrazil (DPPH) dengan memvariasikan konsentrasi larutan uji, yaitu 5; 15; 25 ppm. Hasil dari penelitian ini melaporkan astaxanthin pada ekstrak cincalok menunjukkan nilai Rf 0,32 pada kromatografi lapis tipis (KLT). Hasil analisis menggunakan spektrofotometer UV-Vis menghasilkan spektra dengan panjang gelombang maksimum 477 nm, yang sesuai dengan panjang gelombang maksimum astaxanthin standar. Randemen ekstrak astaxanthin dari cincalok pada penelitian ini adalah 1,47 mg/100 g berat basah. Kromatogram dari hasil analisis UHPLC menunjukkan waktu retensi ekstrak astaxanthin cincalok yaitu selama 6,27 menit dengan kemurnian sebesar 18,03%. Aktivitas antioksidan dari ekstrak astaxanthin cincalok diperoleh sebesar 568,32 ppm.
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Nanda, Elsa Vera, Erdawati, Yussi Pratiwi, and Eriska Rahmi Putri. "Characteristic and Photostability of Astaxanthin Extract from Shrimp Shells by Microwave Assisted Extraction Using Nades Solvent." Journal of Physics: Conference Series 2309, no. 1 (July 1, 2022): 012036. http://dx.doi.org/10.1088/1742-6596/2309/1/012036.
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Abstract This study aims to determine the effect of temperature and light UV on the colour photostability of astaxanthin microcapsule. Astaxanthin from shrimp shells, extracts by microwave assisted extraction using NADES as the solvent. The optimal conditions obtained were, a microwave power of 180 W, an extraction time of 5 minutes, and ratio NADES shrimp shell powder 8: 1 mL/g with yield astaxanthin of 7,466 ppm. Astaxanthin is purified using petroleum ether and dehydrated with anhydrous natrium sulphite. The purification results showed an increase in the brightness of the astaxanthin colour, expressed in L * 48.70 and an h value of 73.12. In order to maintain their photostability colour, astaxanthin is encapsulated with nano chitosan. The astaxanthin microcapsules were characterized by SEM, EDX, FTIR, and XRD, for chemical structure, morphological, and crystallization observation. It was reported that a photostability astaxanthin microcapsule was slightly enhanced. The test results showed that the colour of the astaxanthin microcapsules did not change after 30 minutes of UV exposure. The heat resistance test also shows that at 200° C the colour of astaxanthin microcapsule turns brown due to the solvent and the water in the astaxanthin microcapsule evaporates.
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Kubo, Hiroaki, Kazuhisa Asai, Kazuya Kojima, Arata Sugitani, Yohkoh Kyomoto, Atsuko Okamoto, Kazuhiro Yamada, et al. "Astaxanthin Suppresses Cigarette Smoke-Induced Emphysema through Nrf2 Activation in Mice." Marine Drugs 17, no. 12 (November 28, 2019): 673. http://dx.doi.org/10.3390/md17120673.
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Oxidative stress plays an important role in the pathogenesis of chronic obstructive pulmonary disease (COPD). The activation of nuclear factor erythroid 2-related factor 2 (Nrf2) is a key cellular defense mechanism against oxidative stress. Recent studies have shown that astaxanthin protects against oxidative stress via Nrf2. In this study, we investigated the emphysema suppression effect of astaxanthin via Nrf2 in mice. Mice were divided into four groups: control, smoking, astaxanthin, and astaxanthin + smoking. The mice in the smoking and astaxanthin + smoking groups were exposed to cigarette smoke for 12 weeks, and the mice in the astaxanthin and astaxanthin + smoking groups were fed a diet containing astaxanthin. Significantly increased expression levels of Nrf2 and its target gene, heme oxygenase-1 (HO-1), were found in the lung homogenates of astaxanthin-fed mice. The number of inflammatory cells in the bronchoalveolar lavage fluid (BALF) was significantly decreased, and emphysema was significantly suppressed. In conclusion, astaxanthin protects against oxidative stress via Nrf2 and ameliorates cigarette smoke-induced emphysema. Therapy with astaxanthin directed toward activating the Nrf2 pathway has the potential to be a novel preventive and therapeutic strategy for COPD.
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Apriliani, Seka Indah, Ali Djunaedi, and Chrisna Adhi Suryono. "Manfaat Astaxanthin pada Pakan terhadap Warna Ikan Badut Amphiprion percula, Lacepède, 1802 (Actinopterygii: Pomacentridae)." Journal of Marine Research 10, no. 4 (October 25, 2021): 551–59. http://dx.doi.org/10.14710/jmr.v10i4.31987.
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Ikan Badut Amphiprion percula merupakan ikan hias laut yang mulai dibudidayakan oleh pemerintah pada tahun 2009 yang memiliki keunggulan pada corak warna yang unik dan kelangsungan hidup yang tinggi. Warna tubuh ikan A. percula dapat pudar disebabkan oleh beberapa faktor, diantaranya: umur, gen, penyakit, dan pencahayaan. Salah satu cara meningkatkan warna Ikan A. percula adalah dengan pemberian tepung Astaxanthin yang diperoleh secara komersial, dengan komposisi astaxanthin dari limbah kepala udang. Tujuan penelitian ini adalah untuk mengetahui perubahan warna dan pertumbuhan Ikan A. percula setelah pemberian tepung astaxanthin, serta mengetahui konsentrasi pemberian tepung Astaxanthin pada warna tubuh Ikan A. percula. Metode penelitian dilakukan dengan pemeliharaan Ikan A. percula selama 28 hari yang terdiri dari perlakuan 0% (kontrol), 1% (Astaxanthin 0,5g/50g), 3% (Astaxanthin 1,5g/50g) dan 5% (Astaxanthin 2,5g/50g), kemudian dilakukan pengamatan menggunakan TCF (Toca Color Finder). Parameter yang diamati antara lain meliputi perubahan warna, pertambahan panjang dan berat, dan kualitas perairan. Hasil yang diperoleh pada perubahan warna Ikan A. percula setelah pemberian tepung Astaxanthin didapatkan kontrol (13,99), 1% (15,63), 3% (16,45), 5% (17,23). Pemberian tepung astaxanthin pada Ikan A. percula tidak mempengaruhi pertambahan panjang dan berat Ikan A. percula. Hasil pemberian tepung Astaxanthin pada Ikan A. percula yang menghasilkan warna sebanyak 17,23 terdapat pada perlakuan 5% (Astaxanthin 2,5g/50g). konsentrasi ini menghasilkan warna tertinggi pada Ikan A. percula.The orange clownfish Amphiprion percula is a marine ornamental fish that was started to be cultivated by the government in 2009 which has advantages in unique color patterns and high survival. The body color of the A. percula can fade due to several factors, including age, genes, disease, and lighting. One way to increase the color of A. percula is to provide commercially obtained Astaxanthin flour, with astaxanthin composition from shrimp head waste. The purpose of this study was to determine the color change and growth of A. percula after administration of astaxanthin flour, as well as to determine the concentration of Astaxanthin flour administration on the body color of A. percula. The research method was carried out by rearing A. percula for 28 days consisting of 0% (control), 1% (Astaxanthin 0.5g/50g), 3% (Astaxanthin 1.5g/50g), and 5% (Astaxanthin 2.5g/50g), then observed using TCF (Toca Color Finder). Parameters observed included changes in color, increase in length and weight, and water quality. The results obtained on the color change of A. percula after administration of Astaxanthin flour were obtained: control (13.99), 1% (15.63), 3% (16.45), 5% (17.23). Giving astaxanthin flour to A. percula did not affect the increase in length and weight of Clownfish (Amphiprion percula). The results of giving Astaxanthin flour to Blackfinned clownfish A. percula which produced 17.23 colors were found in 5% treatment (Astaxanthin 2.5g/50g). This concentration produces the highest color in A. percula.
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Koopmann, Inga K., Annemarie Kramer, and Antje Labes. "Development and validation of reliable astaxanthin quantification from natural sources." PLOS ONE 17, no. 12 (December 2, 2022): e0278504. http://dx.doi.org/10.1371/journal.pone.0278504.
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Astaxanthin derived from natural sources occurs in the form of various esters and stereomers, which complicates its quantitative and qualitative analysis. To simplify and standardize astaxanthin measurement with high precision, an enzymolysis-based astaxanthin quantification method was developed to hydrolyze astaxanthin esters and determine free astaxanthin in all its diastereomeric forms. Astaxanthin standards and differently processed Haematococcus pluvialis biomass were investigated. Linear correlation of standards of all-E-astaxanthin was observed in a measurement range between extract concentrations of 1.0 μg/mL and 11.2 μg/mL with a coefficient of variation below 5%. The diastereomers 9Z-, and 13Z-astaxanthin, and two di-Z-forms were detected. In contrast to the measurement of standards, the observed measurement range was extended to 30 μg/mL in extracts from H. pluvialis. The nature of the sample had to be taken into account for measurement, as cell, respectively, sample composition altered the optimal concentration for astaxanthin determination. The measurement precision of all-E-astaxanthin quantification in dried H. pluvialis biomass (1.2–1.8 mg dried biomass per sample) was calculated with a coefficient of variation of maximum 1.1%, whereas it was below 10% regarding the diastereomers. Complete enzymolysis was performed with 1.0 to 2.0 units of cholesterol esterase in the presence of various solvents with up to 2.0 mg biomass (dry weight). The method was compared with other astaxanthin determination approaches in which astaxanthin is converted to acetone in a further step before measurement. The developed method resulted in a higher total astaxanthin recovery but lower selectivity of the diastereomers. The reliability of photometric astaxanthin estimations was assessed by comparing them with the developed chromatographic method. At later stages in the cell cycle of H. pluvialis, all methods yielded similar results (down to 0.1% deviation), but photometry lost precision at earlier stages (up to 31.5% deviation). To optimize sample storage, the shelf life of astaxanthin-containing samples was investigated. Temperatures below -20°C, excluding oxygen, and storing intact H. pluvialis cells instead of dried or disrupted biomass reduced astaxanthin degradation.
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Zhang, Zhong-Wei, Xiao-Chao Xu, Ting Liu, and Shu Yuan. "Mitochondrion-Permeable Antioxidants to Treat ROS-Burst-Mediated Acute Diseases." Oxidative Medicine and Cellular Longevity 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/6859523.
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Reactive oxygen species (ROS) play a crucial role in the inflammatory response and cytokine outbreak, such as during virus infections, diabetes, cancer, cardiovascular diseases, and neurodegenerative diseases. Therefore, antioxidant is an important medicine to ROS-related diseases. For example, ascorbic acid (vitamin C, VC) was suggested as the candidate antioxidant to treat multiple diseases. However, long-term use of high-dose VC causes many side effects. In this review, we compare and analyze all kinds of mitochondrion-permeable antioxidants, including edaravone, idebenone,α-Lipoic acid, carotenoids, vitamin E, and coenzyme Q10, and mitochondria-targeted antioxidants MitoQ and SkQ and propose astaxanthin (a special carotenoid) to be the best antioxidant for ROS-burst-mediated acute diseases, like avian influenza infection and ischemia-reperfusion. Nevertheless, astaxanthins are so unstable that most of them are inactivated after oral administration. Therefore, astaxanthin injection is suggested hypothetically. The drawbacks of the antioxidants are also reviewed, which limit the use of antioxidants as coadjuvants in the treatment of ROS-associated disorders.
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AL-Tarifi, Bayan Yousef, Azizah Mahmood, Suvik Assaw, and Hassan I. Sheikh. "Application of Astaxanthin and its Lipid Stability in Bakery Product." Current Research in Nutrition and Food Science Journal 8, no. 3 (December 28, 2020): 962–74. http://dx.doi.org/10.12944/crnfsj.8.3.24.
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The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.
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Choi, Hye Duck, Hee Eun Kang, Si Hyung Yang, Myung Gull Lee, and Wan Gyoon Shin. "Pharmacokinetics and first-pass metabolism of astaxanthin in rats." British Journal of Nutrition 105, no. 2 (September 7, 2010): 220–27. http://dx.doi.org/10.1017/s0007114510003454.
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Astaxanthin is a carotenoid with antioxidant, anti-cancer and anti-inflammatory properties. The pharmacokinetics of astaxanthin after its intravenous (5, 10, and 20 mg/kg) and oral (100 and 200 mg/kg) administration and its first-pass extraction ratios after its intravenous, intraportal or intragastric (20 mg/kg) administration were evaluated in rats. The pharmacokinetic parameters of astaxanthin were dose dependent after its intravenous administration, due to the saturable hepatic metabolism of astaxanthin, but dose independent after oral administration. The gastrointestinal absorption of astaxanthin followed the flip-flop model. The hepatic and gastrointestinal first-pass extraction ratios of astaxanthin were approximately 0·490 and 0·901, respectively. Astaxanthin was metabolised primarily by hepatic cytochrome P-450 1A1/2 in rats. Astaxanthin was unstable up to 4 h incubation in four rat gastric juices and up to 24 h incubation in various buffer solutions having a pH of 1–13. The tissue/plasma ratios of astaxanthin at 8 and 24 h after its oral administration (100 mg/kg) were greater than unity for all tissues studied, except in the heart, at 8 h, indicating that the rat tissues studied had high affinity for astaxanthin.
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Thamin, Aswan, Chairulwan Umar, and Darussadah Paransa. "Analisis Pigmen dan Aktivitas Antibakteri In Vitro Pigmen Astaksantin Kepiting (Grapsus albolineatus Lamarck) Jantan." Jurnal Perikanan Universitas Gadjah Mada 8, no. 2 (July 15, 2006): 160. http://dx.doi.org/10.22146/jfs.133.
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Grapsus albolineatus is one of marine crustaceans which have carotenoid (astaxanthin) pigment. This research was conducted to analyze carotenoids (astaxanthin) extracted from G. albolineatus, and evaluate their in vitro antibacterial activity. The research was done in March-July 2002. Samples were collected from Manado Gulf, North Sulawesi. The result indicated that the carapace contained 4 carotenoids namely ß-caroten, ecinenon, astaxanthin diester, and astaxanthin monoester. In addition, the epidermis contained free astaxanthin. In vitro antibacterial activity test indicated that astaxanthin had low bacteriostatic activity against Psedomonas aeruginosa, Enterobacter cloacae, Staphylococcus aureus, and Proteus stuartii.
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Sratongfaeng, Chuenjai, Nithipun Suksumek, Nithikoon Aksorn, Pithi Chanvorachote, and Kulwara Meksawan. "Astaxanthin Supplementation Lowers Dietary Intake in Healthy Subjects." Current Topics in Nutraceutical Research 19, no. 1 (May 16, 2020): 46–51. http://dx.doi.org/10.37290/ctnr2641-452x.19:46-51.
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Astaxanthin, a potent antioxidant compound, is well recognized for its beneficial effects to protect from oxidative stress and free radicals. However, the effects of long period of use of astaxanthin on biological parameters, health indicators, and energy intake are still largely unknown. A total of 33 healthy participants aged 21–54 years with body mass index in the range of 18.50−24.90 kg/m2 were enrolled in this randomized controlled trial and were assigned into astaxanthin and placebo groups. The participants in the astaxanthin group received 4 mg of astaxanthin once daily for 12 consecutive weeks. Dietary intakes, as well as blood levels of astaxanthin and biological parameters, were investigated at baseline and week 12. The significant elevation of blood astaxanthin level in the astaxanthin group was notified at week 12. Regarding basic characteristics of blood biochemical parameters, results indicated that the fasting blood glucose, total cholesterol, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol were not significantly different between astaxanthin and placebo groups at week 12. Interestingly, the significant decrease in total energy and carbohydrate intakes of the participants in the astaxanthin group (P < 0.05) was found after 12-week supplementation, compared to the baseline. The findings support the safety of long-term supplementation and reveal potential dietary intake lowering effect of astaxanthin in healthy individuals.
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Nakagawa, Kiyotaka, Takehiro Kiko, Taiki Miyazawa, Gregor Carpentero Burdeos, Fumiko Kimura, Akira Satoh, and Teruo Miyazawa. "Antioxidant effect of astaxanthin on phospholipid peroxidation in human erythrocytes." British Journal of Nutrition 105, no. 11 (January 31, 2011): 1563–71. http://dx.doi.org/10.1017/s0007114510005398.
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Phospholipid hydroperoxides (PLOOH) accumulate abnormally in the erythrocytes of dementia patients, and dietary xanthophylls (polar carotenoids such as astaxanthin) are hypothesised to prevent the accumulation. In the present study, we conducted a randomised, double-blind, placebo-controlled human trial to assess the efficacy of 12-week astaxanthin supplementation (6 or 12 mg/d) on both astaxanthin and PLOOH levels in the erythrocytes of thirty middle-aged and senior subjects. After 12 weeks of treatment, erythrocyte astaxanthin concentrations were higher in both the 6 and 12 mg astaxanthin groups than in the placebo group. In contrast, erythrocyte PLOOH concentrations were lower in the astaxanthin groups than in the placebo group. In the plasma, somewhat lower PLOOH levels were found after astaxanthin treatment. These results suggest that astaxanthin supplementation results in improved erythrocyte antioxidant status and decreased PLOOH levels, which may contribute to the prevention of dementia.
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Shen, Xue, Tianqi Fang, Jian Zheng, and Mingruo Guo. "Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions." Molecules 24, no. 4 (February 18, 2019): 727. http://dx.doi.org/10.3390/molecules24040727.
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Astaxanthin, a natural pigment carotenoid, is well known for its potential benefits to human health. However, its applications in the food industry are limited, due to its poor water-solubility and chemical instability. Six different emulsifiers were used to prepare astaxanthin-loaded emulsions, including whey protein isolate (WPI), polymerized whey protein (PWP), WPI-lecithin, PWP-lecithin, lecithin, and Tween20. The droplet size, zeta potential, storage stability, cytotoxicity, and astaxanthin uptake by Caco-2 cells were all investigated. The results showed that the droplet size of the emulsions ranged from 194 to 287 nm, depending on the type of emulsifier used. The entrapment efficiency of astaxanthin was as high as 90%. The astaxanthin-loaded emulsions showed good physicochemical stability during storage at 4 °C. The emulsifier type had a significant impact on the degradation rate of astaxanthin (p < 0.05). Cellular uptake of astaxanthin encapsulated into the emulsions was significantly higher than free astaxanthin (p < 0.05). Emulsion stabilized with WPI had the highest cellular uptake of astaxanthin (10.0 ± 0.2%), followed, in order, by that with PWP (8.49 ± 0.1%), WPI-lecithin (5.97 ± 0.1%), PWP-lecithin (5.05 ± 0.1%), lecithin (3.37 ± 0.2%), and Tween 20 (2.1 ± 0.1%). Results indicate that the whey protein-based emulsion has a high potential for improving the cellular uptake of astaxanthin.
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Cong, X., X. Zang, M. Dong, Z. Wang, B. He, L. Hou, X. Wei, et al. "Accumulation of phytoene and astaxanthin and related genes expression in Haematococcus pluvialis under sodium acetate stress." Aquatic Biology 29 (November 19, 2020): 155–64. http://dx.doi.org/10.3354/ab00733.
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Phytoene and astaxanthin are 2 important carotenoids in the green alga Haematococcus pluvialis. Under environmental stress, the synthesis of phytoene in H. pluvialis increases significantly, and phytoene is converted to astaxanthin through enzymatic catalysis. This paper analyzes the relationship between astaxanthin and phytoene accumulation in carotenoid synthesis pathways under different concentrations of sodium acetate (NaAc) by high-performance liquid chromatography. The highest concentrations of phytoene and astaxanthin were observed at the NaAc concentration of 6 g l-1 on the 12th day of induction. The highest astaxanthin concentration achieved was 2.26 ± 0.28%. Therefore, we concluded that 6 g l-1 NaAc and induction for 12 d provided the optimal inducing conditions for astaxanthin accumulation in H. pluvialis. psy, pds, lcyB, β-carotene ketolase crtw, and crtz, which are genes related to phytoene and astaxanthin synthesis, were cloned and studied at the transcriptional level. crtw and crtz were continuously up-regulated since the first day of induction, while psy, pds, and lcyB were continuously up-regulated starting on the 3rd day of induction. These findings are important for enhancing our understanding of the mechanism of accumulation of phytoene and astaxanthin in H. pluvialis and provide a foundation for identifying the induction conditions necessary for optimizing astaxanthin production and increasing astaxanthin yields.
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Ikarashi, Nobutomo, Risako Kon, Chika Nagoya, Airi Ishikura, Yuri Sugiyama, Jiro Takahashi, and Kiyoshi Sugiyama. "Effect of Astaxanthin on the Expression and Activity of Aquaporin-3 in Skin in an In-Vitro Study." Life 10, no. 9 (September 11, 2020): 193. http://dx.doi.org/10.3390/life10090193.
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Astaxanthin (3,3′-dihydroxy-β,β-carotene-4,4′-dione) is a red lipophilic pigment with strong antioxidant action. Oral or topical administration of astaxanthin has been reported to improve skin function, including increasing skin moisture. In this study, we examined the mechanism by which astaxanthin improves skin function by focusing on the water channel aquaporin-3 (AQP3), which plays important roles in maintaining skin moisture and function. When astaxanthin was added to PHK16-0b or HaCaT cells, the mRNA expression level of AQP3 increased significantly in a concentration-dependent manner in both cell lines. The AQP3 protein expression level was also confirmed to increase when astaxanthin was added to HaCaT cells. Similarly, when astaxanthin was added to 3D human epidermis model EpiSkin, AQP3 expression increased. Furthermore, when glycerol and astaxanthin were simultaneously added to EpiSkin, glycerol permeability increased significantly compared with that observed for the addition of glycerol alone. We demonstrated that astaxanthin increases AQP3 expression in the skin and enhances AQP3 activity. This result suggests that the increased AQP3 expression in the skin is associated with the increase in skin moisture by astaxanthin. Thus, we consider astaxanthin useful for treating dry skin caused by decreased AQP3 due to factors such as diabetes mellitus and aging.
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Karppi, Rissanen, Nyyssönen, Kaikkonen, Olsson, Voutilainen, and Salonen. "Effects of Astaxanthin Supplementation on Lipid Peroxidation." International Journal for Vitamin and Nutrition Research 77, no. 1 (January 1, 2007): 3–11. http://dx.doi.org/10.1024/0300-9831.77.1.3.
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Astaxanthin, the main carotenoid pigment in aquatic animals, has greater antioxidant activity in vitro (protecting against lipid peroxidation) and a more polar configuration than other carotenoids. We investigated the effect of three-month astaxanthin supplementation on lipid peroxidation in healthy non-smoking Finnish men, aged 19–33 years by using a randomized double-blind study design. Also absorption of astaxanthin from capsules into bloodstream and its safety were evaluated. The intervention group received two 4-mg astaxanthin (Astaxin®) capsules daily, and the control group two identical-looking placebo capsules. Astaxanthin supplementation elevated plasma astaxanthin levels to 0.032 μmol/L (p < 0.001 for the change compared with the placebo group). We observed that levels of plasma 12- and 15-hydroxy fatty acids were reduced statistically significantly in the astaxanthin group (p = 0.048 and p = 0.047 respectively) during supplementation, but not in the placebo group and the change of 15-hydroxy fatty acid was almost significantly greater (p = 0.056) in the astaxanthin group, as compared with the placebo group. The present study suggests that intestinal absorption of astaxanthin delivered as capsules is adequate, and well tolerated. Supplementation with astaxanthin may decrease in vivo oxidation of fatty acids in healthy men.
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De Aguiar Saldanha Pinheiro, Ana Cristina, Francisco J. Martí-Quijal, Francisco J. Barba, Ana M. Benítez-González, Antonio J. Meléndez-Martínez, Juan Manuel Castagnini, Silvia Tappi, and Pietro Rocculi. "Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery." Antioxidants 12, no. 2 (February 7, 2023): 406. http://dx.doi.org/10.3390/antiox12020406.
Full textAbstract:
Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.
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Samuel, Sabrina Yeo, Hui-Min David Wang, Meng-Yuan Huang, Yu-Shen Cheng, Juine-Ruey Chen, Wen-Hsiung Li, and Jui-Jen Chang. "Safety Assessment of 3S, 3’S Astaxanthin Derived from Metabolically Engineered K. marxianus." Antioxidants 11, no. 11 (November 18, 2022): 2288. http://dx.doi.org/10.3390/antiox11112288.
Full textAbstract:
Previous reviews have already explored the safety and bioavailability of astaxanthin, as well as its beneficial effects on human body. The great commercial potential in a variety of industries, such as the pharmaceutical and health supplement industries, has led to a skyrocketing demand for natural astaxanthin. In this study, we have successfully optimized the astaxanthin yield up to 12.8 mg/g DCW in a probiotic yeast and purity to 97%. We also verified that it is the desired free-form 3S, 3’S configurational stereoisomer by NMR and FITR that can significantly increase the bioavailability of astaxanthin. In addition, we have proven that our extracted astaxanthin crystals have higher antioxidant capabilities compared with natural esterified astaxanthin from H. pluvialis. We also screened for potential adverse effects of the pure astaxanthin crystals extracted from the engineered probiotic yeast by dosing SD rats with 6, 12, and 24 mg/kg/day of astaxanthin crystals via oral gavages for a 13-week period and have found no significant biological differences between the control and treatment groups in rats of both genders, further confirming the safety of astaxanthin crystals. This study demonstrates that developing metabolically engineered microorganisms provides a safe and feasible approach for the bio-based production of many beneficial compounds, including astaxanthin.
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Phoproek, Pasinee, Chalermpong Saenjum, and Jidapha Tinoi. "Rice Straw Hydrolysis and Cultivation of Xanthophyllomyces dendrorhous for Astaxanthin Production and Antioxidant Properties." Research Journal of Biotechnology 16, no. 11 (October 25, 2021): 37–46. http://dx.doi.org/10.25303/1611rjbt3746.
Full textAbstract:
Astaxanthin is a natural pigment with strong antioxidant activity and is widely supplied as dietary supplement. The red yeast Xanthophyllomyces dendrorhous is one of the potential sources for astaxanthin production. Rice straw was considered for utilization on cultivation and astaxanthin production. Rice straw was treated by autoclave-assisted alkaline pretreatment. and hydrolyzed by cellulase hydrolysis. X. dendrorhous TISTR5730 was cultured and accumulated as the astaxanthin on rice straw hydrolysate. The highest reducing sugar concentration of rice straw hydrolysate was 89.82±0.39g/L (0.71±0.01g/g) when using rice straw (3.3%) and cellulase loading (3 mL). High cell density X. dendrohous TISTR5730 cultivation on rice straw hydrolysate with 20 and 40 g/L of initial reducing sugar was investigated. 40 g/L was appropriate for biomass production while 20 g/L was suitable for astaxanthin accumulation. The highest astaxanthin content was 417.28±50.89 μg/g cell basis at 192 h. Astaxanthin productivity and yield coefficient were 0.01±0.00 mg/L/h and 0.11±0.01 mg/g sugar consumed. The antioxidant activities of astaxanthin were determined by DPPH and ABTS scavenging and FRAP reducing power. The produced astaxanthin represented the high antioxidant activities with IC50 of 9.30 and 1.67 μg/mL of DPPH and ABTS scavenging respectively and FRAP reducing power of 5.31±0.07 μg TEAC/mL. This research indicated that rice straw hydrolysate could be an alternative medium for astaxanthin production. Antioxidant activity of astaxanthin was proved and was feasible for further applications.
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Chang, Ming Xian, and Fan Xiong. "Astaxanthin and its Effects in Inflammatory Responses and Inflammation-Associated Diseases: Recent Advances and Future Directions." Molecules 25, no. 22 (November 16, 2020): 5342. http://dx.doi.org/10.3390/molecules25225342.
Full textAbstract:
Astaxanthin is a natural lipid-soluble and red-orange carotenoid. Due to its strong antioxidant property, anti-inflammatory, anti-apoptotic, and immune modulation, astaxanthin has gained growing interest as a multi-target pharmacological agent against various diseases. In the current review, the anti-inflammation mechanisms of astaxanthin involved in targeting for inflammatory biomarkers and multiple signaling pathways, including PI3K/AKT, Nrf2, NF-κB, ERK1/2, JNK, p38 MAPK, and JAK-2/STAT-3, have been described. Furthermore, the applications of anti-inflammatory effects of astaxanthin in neurological diseases, diabetes, gastrointestinal diseases, hepatic and renal diseases, eye and skin disorders, are highlighted. In addition to the protective effects of astaxanthin in various chronic and acute diseases, we also summarize recent advances for the inconsistent roles of astaxanthin in infectious diseases, and give our view that the exact function of astaxanthin in response to different pathogen infection and the potential protective effects of astaxanthin in viral infectious diseases should be important research directions in the future.
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TRAN, Tuyet Nhung, Quang-Vinh TRAN, Hao Thanh HUYNH, Nghia-Son HOANG, Hoang Chinh NGUYEN, and Dai-Nghiep NGO. "Astaxanthin Production by Newly Isolated Rhodosporidium toruloides: Optimization of Medium Compositions by Response Surface Methodology." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47, no. 2 (December 21, 2018): 320–27. http://dx.doi.org/10.15835/nbha47111361.
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Astaxanthin is a valuable carotenoid pigment, which has been extensively used in various industries. In this study, Rhodosporidium toruloides was first used as a new microbial source for producing natural astaxanthin. Various carbon, nitrogen, and mineral sources were evaluated for their effect on astaxanthin production of R. toruloides. Response surface methodology (RSM) was then used to optimize the medium compositions for maximizing the astaxanthin concentration. Among the examined nutrients, glucose, peptone, and KH2PO4 were the most efficient carbon, nitrogen, and mineral source for astaxanthin production, respectively. Through RSM, a maximum astaxanthin concentration of 927.11 µg l-1 was obtained by using Hansen broth containing 83.74 g l-1 glucose, 20.01 g l-1 peptone, and 6.19 g l-1 KH2PO4. This study suggested that R. toruloides is a promising candidate to produce natural astaxanthin.
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Dewanti, P. R., Rochmadi, A. Rohman, and A. Budiman. "Degradation rate of astaxanthin from Haematococcus pluvialis." Food Research 6, no. 4 (July 31, 2022): 254–58. http://dx.doi.org/10.26656/fr.2017.6(4).462.
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Astaxanthin is an antioxidant that is sensitive to environmental conditions. This study aimed to determine the effect of temperature and lighting on the concentration of astaxanthin, then derive the kinetic equation for its degradation. The half-life was calculated to determine the astaxanthin degradation time at which its concentration drops to half of its initial concentration. Standard astaxanthin was dissolved in acetone and left to stand under three different conditions. The results indicated that temperature and lighting can both cause degradation of astaxanthin. Degradation appeared to follow the second-order kinetics. The calculation showed that lower storage temperatures and less intense light exposure extended the astaxanthin half-life.
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Li, Feng, Minggang Cai, Mingwei Lin, Xianghu Huang, Jun Wang, Hongwei Ke, Xuehong Zheng, et al. "Differences between Motile and Nonmotile Cells of Haematococcus pluvialis in the Production of Astaxanthin at Different Light Intensities." Marine Drugs 17, no. 1 (January 9, 2019): 39. http://dx.doi.org/10.3390/md17010039.
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Haematococcus pluvialis, as the best natural resource of astaxanthin, is widely used in nutraceuticals, aquaculture, and cosmetic industries. The purpose of this work was to compare the differences in astaxanthin accumulation between motile and nonmotile cells of H. pluvialis and to determine the relationship between the two cells and astaxanthin production. The experiment design was achieved by two different types of H. pluvialis cell and three different light intensities for an eight day induction period. The astaxanthin concentrations in nonmotile cell cultures were significantly increased compared to motile cell cultures. The increase of astaxanthin was closely associated with the enlargement of cell size, and the nonmotile cells were more conducive to the formation of large astaxanthin-rich cysts than motile cells. The cyst enlargement and astaxanthin accumulation of H. pluvialis were both affected by light intensity, and a general trend was that the higher the light intensity, the larger the cysts formed, and the larger the quantity of astaxanthin accumulated. In addition, the relatively low cell mortality rate in the nonmotile cell cultures indicated that the nonmotile cells have a stronger tolerance to photooxidative stress. We suggest that applying nonmotile cells as the major cell type of H. pluvialis to the induction period may help to enhance the content of astaxanthin and the stability of astaxanthin production.
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Zhao, Wei, Yu-Cai Guo, Ming-Yan Huai, Lily Li, Chi Man, Wolf Pelletier, Han-Lin Wei, Rong Yao, and Jin Niu. "Comparison of the Retention Rates of Synthetic and Natural Astaxanthin in Feeds and Their Effects on Pigmentation, Growth, and Health in Rainbow Trout (Oncorhynchus mykiss)." Antioxidants 11, no. 12 (December 15, 2022): 2473. http://dx.doi.org/10.3390/antiox11122473.
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The coloring efficiency and physiological function of astaxanthin in fish vary with its regions. The aim of this study was to compare the retention rates of dietary astaxanthin from different sources and its effects on growth, pigmentation, and physiological function in Oncorhynchus mykiss. Fish were fed astaxanthin-supplemented diets (LP: 0.1% Lucantin® Pink CWD; CP: 0.1% Carophyll® Pink; EP: 0.1% Essention® Pink; PR: 1% Phaffia rhodozyma; HP: 1% Haematococcus pluvialis), or a diet without astaxanthin supplementation, for 56 days. Dietary astaxanthin enhanced pigmentation as well as the growth of the fish. The intestinal morphology of fish was improved, and the crude protein content of dorsal muscle significantly increased in fish fed with astaxanthin. Moreover, astaxanthin led to a decrease in total cholesterol levels and alanine aminotransferase and aspartate aminotransferase activity in plasma. Fish fed on the CP diet also produced the highest level of umami amino acids (aspartic acid and glutamic acid). Regarding antioxidant capacity, astaxanthin increased Nrf2/HO-1 signaling and antioxidant enzyme activity. Innate immune responses, including lysozyme and complement systems, were also stimulated by astaxanthin. Lucantin® Pink CWD had the highest stability in feed and achieved the best pigmentation, Essention® Pink performed best in growth promotion and Carophyll® Pink resulted in the best flesh quality. H. pluvialis was the astaxanthin source for achieving the best antioxidant properties and immunity of O. mykiss.
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Yin, Yinyan, Nuo Xu, Yi Shi, Bangyue Zhou, Dongrui Sun, Bixia Ma, Zhengzhong Xu, Jin Yang, and Chunmei Li. "Astaxanthin Protects Dendritic Cells from Lipopolysaccharide-Induced Immune Dysfunction." Marine Drugs 19, no. 6 (June 17, 2021): 346. http://dx.doi.org/10.3390/md19060346.
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Astaxanthin, originating from seafood, is a naturally occurring red carotenoid pigment. Previous studies have focused on its antioxidant properties; however, whether astaxanthin possesses a desired anti-inflammatory characteristic to regulate the dendritic cells (DCs) for sepsis therapy remains unknown. Here, we explored the effects of astaxanthin on the immune functions of murine DCs. Our results showed that astaxanthin reduced the expressions of LPS-induced inflammatory cytokines (TNF-α, IL-6, and IL-10) and phenotypic markers (MHCII, CD40, CD80, and CD86) by DCs. Moreover, astaxanthin promoted the endocytosis levels in LPS-treated DCs, and hindered the LPS-induced migration of DCs via downregulating CCR7 expression, and then abrogated allogeneic T cell proliferation. Furthermore, we found that astaxanthin inhibited the immune dysfunction of DCs induced by LPS via the activation of the HO-1/Nrf2 axis. Finally, astaxanthin with oral administration remarkably enhanced the survival rate of LPS-challenged mice. These data showed a new approach of astaxanthin for potential sepsis treatment through avoiding the immune dysfunction of DCs.
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Tsuji, Shohei, Shinsuke Nakamura, Takashi Maoka, Tetsuya Yamada, Takahiko Imai, Takuya Ohba, Tomohiro Yako, et al. "Antitumour Effects of Astaxanthin and Adonixanthin on Glioblastoma." Marine Drugs 18, no. 9 (September 18, 2020): 474. http://dx.doi.org/10.3390/md18090474.
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Several antitumour drugs have been isolated from natural products and many clinical trials are underway to evaluate their potential. There have been numerous reports about the antitumour effects of astaxanthin against several tumours but no studies into its effects against glioblastoma. Astaxanthin is a red pigment found in crustaceans and fish and is also synthesized in Haematococcus pluvialis; adonixanthin is an intermediate product of astaxanthin. It is known that both astaxanthin and adonixanthin possess radical scavenging activity and can confer a protective effect on several damages. In this study, we clarified the antitumour effects of astaxanthin and adonixanthin using glioblastoma models. Specifically, astaxanthin and adonixanthin showed an ability to suppress cell proliferation and migration in three types of glioblastoma cells. Furthermore, these compounds were confirmed to transfer to the brain in a murine model. In the murine orthotopic glioblastoma model, glioblastoma progression was suppressed by the oral administration of astaxanthin and adonixanthin at 10 and 30 mg/kg, respectively, for 10 days. These results suggest that both astaxanthin and adonixanthin have potential as treatments for glioblastoma.
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Sutliff, Aimee, Lauren O'Connor, Audrey Hendrick, Minghua Tang, Kevin Quinn, Katrina Doenges, Jamie Westcott, et al. "Astaxanthin Levels Are Higher in Fresh Salmon Compared to Canned and Pouch Varieties." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 128. http://dx.doi.org/10.1093/cdn/nzaa041_032.
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Abstract Objectives Astaxanthin, a predominately marine-source carotenoid, is the subject of a large number of studies for its antioxidant and anti-inflammatory properties. Astaxanthin is not generally a primary carotenoid in human plasma due to relatively low dietary intake. Salmon is the one of the few dietary sources of astaxanthin in typical American diets and the concentration may vary by the source of salmon foods. A study was performed to 1) Compare astaxanthin concentration in various sources of salmon; 2) Compare astaxanthin plasma concentrations before and after salmon consumption. Methods An assortment of salmon types and forms was purchased in the greater Denver, CO region: wild Pacific, farmed Atlantic, canned and pouch. Plasma samples were collected from five participants prior to and after a five week Mediterranean diet intervention study, which included two servings of salmon per week. Salmon samples were freeze-dried, then both salmon (in triplicate) and plasma samples were prepared by liquid-liquid extraction for untargeted liquid chromatography-mass spectrometry analysis. An accurate mass and retention time database was used to identify and quantify astaxanthin. ANOVA with Tukey multiple testing corrections was used to assess the relationship between astaxanthin and the different salmon products, and paired t-tests for astaxanthin in plasma. Results Astaxanthin concentration was significantly higher in fresh salmon compared to pouch packaged (23.0-fold; P = 1.70e-04) and canned (34.9-fold; P = 1.23e-08). Interestingly, astaxanthin levels were similar between fresh wild Pacific and fresh farmed Atlantic salmon (0.91-fold, P = 0.82) and by mode of cooking (i.e., fresh, cooked, frozen; P = 0.81). Astaxanthin concentration in plasma was significantly increased after farmed Atlantic salmon consumption (1.98-fold, P = 6.16e-09). Conclusions Our data suggest that astaxanthin concentration varies among different processed salmon products compared to wild and farmed salmon. After salmon consumption, plasma astaxanthin concentration increased and may have potential as a biomarker of salmon consumption. Funding Sources National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).
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Liu, Hong Chao, Peng Li, Guang Wang, He Ping Yu, Zong Qiang Zeng, and Dan Yang. "Optimization for Extraction of Astaxanthin from Shrimp Shell Using Response Surface Method." Advanced Materials Research 396-398 (November 2011): 609–13. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.609.
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In this work, the extraction of astaxanthin i.e. bioactive substance in the shrimp head and shell was studied. The extraction method of astaxanthin was established: the alkali method and organic solvents method were combined to extract astaxanthin, the solvent of the alkali solution was ethanol:water =4:1, dichloromethane was selected as the extractant. The best extraction conditions for astaxanthin were optimized: the concentration of sodium hydroxide was 1.4mol / L, the optimum extaction process was at 54°C for 24 h, and the ration of solid to liquid was 8:1. In this condition, the absorption value of astaxanthin was 1.2048, the concentration of astaxanthin was 3.26μg/mL, which was equivalent to 32.6 μg/g dry shrimp shell.
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Wei, Zuoxi, Fengjie Sun, Chunxiao Meng, Wei Xing, Xiangyu Zhu, Chang Wang, Kai Cao, et al. "Transcriptome Analysis of the Accumulation of Astaxanthin in Haematococcus pluvialis Treated with White and Blue Lights as well as Salicylic Acid." BioMed Research International 2022 (July 14, 2022): 1–19. http://dx.doi.org/10.1155/2022/4827595.
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Haematococcus pluvialis is the most commercially valuable microalga for the production of natural astaxanthin, showing enhanced production of astaxanthin with the treatments of high-intensity light and hormones. The molecular mechanisms regulating the biosynthesis of astaxanthin in H. pluvialis treated with white light, blue light, and blue light with salicylic acid (SA) were investigated based on the transcriptome analysis. Results showed that the combined treatment with both blue light and SA generated the highest production of astaxanthin. A total of 109,443 unigenes were identified to show that the genes involved in the tricarboxylic acid (TCA) cycle, the pentose phosphate pathway (PPP), and the astaxanthin biosynthesis were significantly upregulated to increase the production of the substrates for the synthesis of astaxanthin, i.e., pyruvate and glyceraldehyde-3-phosphate generated in the TCA cycle and PPP, respectively. Results of transcriptome analysis were further verified by the quantitative real-time PCR (qRT-PCR) analysis, showing that the highest content of astaxanthin was obtained with the expression of the bkt gene significantly increased. Our study provided the novel insights into the molecular mechanisms regulating the synthesis of astaxanthin and an innovative strategy combining the exogenous hormone and physical stress to increase the commercial production of astaxanthin by H. pluvialis.
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Todorović, Biljana, Veno Jaša Grujić, Andreja Urbanek Krajnc, Roman Kranvogl, and Jana Ambrožič-Dolinšek. "Identification and Content of Astaxanthin and Its Esters from Microalgae Haematococcus pluvialis by HPLC-DAD and LC-QTOF-MS after Extraction with Various Solvents." Plants 10, no. 11 (November 9, 2021): 2413. http://dx.doi.org/10.3390/plants10112413.
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Haematococcus pluvialis, a unicellular green microalga that produces a secondary metabolite under stress conditions, bears one of the most potent antioxidants, namely xanthophyll astaxanthin. The aim of our study was to determine the content of astaxanthin and its esterified forms using three different solvents—methyl tert-butyl ether (MTBE), hexane isopropanol (HEX -IPA) and acetone (ACE)—and to identify them by using high performance liquid chromatography coupled with diode array detection and the quadrupole time-of-flight mass spectrometry (HPLC-DAD and LC-QTOF-MS) technique. We identified eleven astaxanthin monoesters, which accounted for 78.8% of the total astaxanthin pool, six astaxanthin diesters (20.5% of total), while free astaxanthin represented the smallest fraction (0.7%). Astaxanthin monoesters (C16:2, C16:1, C16:0), which were the major bioactive compounds in the H. pluvialis samples studied, ranged from 10.2 to 11.8 mg g−1 DW. Astaxanthin diesters (C18:4/C18:3, C18:1/C18:3) were detected in the range between 2.3 and 2.6 mg g−1 DW. All three solvents were found to be effective for extraction, but MTBE and hexane-isopropanol extracted the greatest amount of free bioactive astaxanthin. Furthermore, MTBE extracted more low-chain astaxanthin monoesters (C16), and hexane-isopropanol extracted more long-chain monoesters (C18 and above) and more diesters. We can conclude that MTBE is the solvent of choice for the extraction of monoesters and hexane-isopropanol for diesters.
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Stachowiak, Barbara, and Piotr Szulc. "Astaxanthin for the Food Industry." Molecules 26, no. 9 (May 2, 2021): 2666. http://dx.doi.org/10.3390/molecules26092666.
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Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.
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Hu, Zhong Ce, Guo Feng Jiang, and Yu Guo Zheng. "A Kinetic Model for Astaxanthin Fermentation by Xanthophyllomyces Dendrorhous Zjut46." Advanced Materials Research 343-344 (September 2011): 397–402. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.397.
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Astaxanthin, a main carotenoid pigment, has a strong antioxidant activity. A kinetics of astaxanthin fermentation by Xanthophyllomyces dendrorhous was studied in a batch fermentation system. The unstructured models were proposed using the Logistic equation for microbial growth, the Luedeking-Piret equation for astaxanthin production and Luedeking-Piret-like equation for glucose consumption. The production of astaxanthin was partly growth-associated. Compared with the experimental data and calculated data, most of errors were lower than 10 %, it showed that the proposed unstructured models were adequate to describe the fermentation bioprocess of astaxanthin by X. dendrorhous.
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Selviana, Alya, Warsidah Warsidah, and Dwi Imam Prayitno. "Pengukuran Kadar Astaxanthin dan Aktivitas Antioksidan dalam Fraksi Lipid Cincalok." Jurnal Laut Khatulistiwa 4, no. 2 (July 31, 2021): 64. http://dx.doi.org/10.26418/lkuntan.v4i2.45263.
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Cincalok merupakan salah satu produk hasil pengelolaan udang khas Kalimantan Barat yang dibuat dengan proses fermentasi. Makanan fermentasi ini memiliki kandungan senyawa antioksidan salah satunya astaxanthin. Astaxanthin banyak dimanfaatkan dalam pembuatan produk kosmetik dan kesehatan. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antioksidan dan kadar astaxanthin yang terdapat pada lipid cincalok. Penelitian ini dilakukan ekstraksi menggunakan metode sokletasi dengan pelarut n-heksan rata-rata rendemen yang didapat adalah 6,75 %. Kemudian dilakukan penentuan aktivitas antioksidan cincalok menggunakan metode DPPH dan pengukuran kadar astaxanthin menggunakan spektrofotometer UV-Vis dengan panjang gelombang 477 nm. Hasil penelitian dari aktivitas antioksidan lipid cincalok memiliki aktivitas antioksidan lemah dengan nilai IC50 207,18 ppm. Astaxanthin fraksi lipid cincalok dalam 10 mg mengandung kadar astaxanthin rata-rata sebesar 0,0179 mg.
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Phonna, Zulfahmi, Suri Purnama Febri, and Hannisah Hanisah. "Efektivitas Penambahan Astaxanthin pada Pakan Komersil untuk Meningkatkan Kecerahan Warna, Pertumbuhan dan Sintasan Ikan Komet (Carassius auratus)." MAHSEER: Jurnal Ilmu-Ilmu Perairan dan Perikanan 4, no. 1 (January 15, 2022): 17–26. http://dx.doi.org/10.55542/mahseer.v4i1.123.
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This study aims to determine the effectiveness of adding Astaxanthin to commercial feed to increase color brightness, growth and survival rate of comet fish. This study used a completely randomized design (RAL) with 4 treatments and 3 replications. The treatment given was (P1) = without Astaxanthin; (P2)= 250 mg Astaxanthin /1/2 kg of feed; (P3)= 500 mg Astaxanthin /1/2 kg feed; (P4) 750 mg Astaxanthin/1/2 kg feed. Parameters observed were color brightness, absolute length growth rate, absolute weight growth, daily growth rate, survival rate, and FCR. The results showed that the effectiveness of adding Astaxanthin to commercial feed did not have a significant effect (Fhit<Ftab) on increasing color brightness, absolute length growth, daily growth rate, survival rate and had a significant effect (Fhit>Ftab) on absolute weight growth, FCR. The additional dose of Astaxanthin P4 (750 mg) was the best dose for absolute weight growth and FCR.
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Rahim, Nur Izzati, Muhamad Helmi Husaini Rusmidi, and Khairul Adzfa Radzun. "The Development and User Acceptance Survey of Astaxanthin Infused Topical Moisturizer." Journal of Asian Scientific Research 12, no. 1 (April 1, 2022): 45–52. http://dx.doi.org/10.55493/5003.v12i1.4458.
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Astaxanthin was a beneficial carotenoid in the nutraceutical, food, cosmetics, and feed industries. The new astaxanthin infused topical moisturizer was developed using astaxanthin, Manuka honey, and Neutrogena Hydro Boost gel moisturizer. The astaxanthin was extracted from Haematococcus pluvialis subjected to the in-house astaxanthin extraction procedure developed by the Microalgae Research Laboratory, UiTM Puncak Alam, Selangor. Fifteen topical moisturizer samples were developed via Box-Behnken Design. The moisturizer properties were significantly influenced by astaxanthin, Neutrogena Hydro Boost gel moisturizer, and Manuka honey content based on the User Acceptance Survey done on 250 respondents. This study observed response surface regression, analysis of variance, and response optimization for appearance, aroma/smell, and texture. The optimum levels of the three factors were astaxanthin is at 1 ml, Neutrogena Hydro Boost gel moisturizer is at 20 ml, and Manuka honey must be less than 10 g which is at 0.9192g, as 69% of respondents like the composition.
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Sundalian, Melvia, Sri Gustini Sri Gustini, and Fany Fistika Rishadi. "Kajian Metode Ekstraksi dan Analisis Senyawa Astaxanthin yang Terkandung dalam Udang." Jurnal Sains dan Kesehatan 3, no. 4 (August 31, 2021): 601–10. http://dx.doi.org/10.25026/jsk.v3i4.337.
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Astaxanthin merupakan senyawa yang memiliki beragam aktivitas bermanfaat yang terdapat dalam organisme laut, sebagai contoh yaitu udang. Bagi beberapa negara, udang merupakan salah satu komoditas andalan dalam sektor ekspor dimana daging udang diolah untuk kegiatan ekspor dan bagian kepala, cangkang, karapas, dan ekornya tidak digunakan atau bahkan menjadi limbah. Kurangnya pengetahuan dan metode pengolahan yang tepat menjadi salah satu penyebab banyaknya limbah yang masih belum dimanfaatkan secara optimal. Beberapa penelitian yang telah dilakukan menunjukkan bahwa dalam limbah udang masih terkandung senyawa astaxanthin yang memiliki potensi untuk dikembangkan menjadi suatu produk atau olahan yang dapat memiliki nilai tambah. Di dalam tinjauan ini dihimpun data ekstraksi dan identifikasi senyawa astaxanthin dalam udang, sehingga dapat menjadi referensi dalam menentukan metode ekstraksi dan identifikasi senyawa astaxanthin. Beberapa spesies udang juga telah diteliti terkait kandungan astaxanthin dan menunjukkan bahwa senyawa astaxanthin yang terkandung dalam setiap spesies bervariasi. Beragamnya kandungan astaxanthin baik pada spesies yang sama maupun spesies yang berbeda dipengaruhi oleh faktor internal dan faktor eksternal dari masing-masing spesies udang.
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Fan, Lu, Avigad Vonshak, Aliza Zarka, and Sammy Boussiba. "Does Astaxanthin Protect Haematococcus against Light Damage?" Zeitschrift für Naturforschung C 53, no. 1-2 (February 1, 1998): 93–100. http://dx.doi.org/10.1515/znc-1998-1-217.
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Abstract The photoprotective function of the ketocarotenoid astaxanthin in Haematococcus was questioned. When exposed to high irradiance and/or nutritional stress, green Haematococcus cells turned red due to accumulation of an immense quantity of the red pigment astaxanthin. Our results demonstrate that: 1) The addition of diphenylamine, an inhibitor of astaxanthin biosynthesis, causes cell death under high light intensity; 2) Red cells are susceptible to high light stress to the same extent or even higher then green ones upon exposure to a very high light intensity (4000 μmol photon m-2 s-1); 3) Addition of 1O2 generators (methylene blue, rose bengal) under noninductive conditions (low light of 100 (μmol photon m-2 s-1) induced astaxanthin accumulation. This can be reversed by an exogenous 1O2 quencher (histidine); 4) Histidine can prevent the accumulation of astaxanthin induced by phosphate starvation. We suggest that: 1) Astaxanthin is the result of the photoprotection process rather than the protective agent; 2) 1O2 is involved indirectly in astaxanthin accumulation process.
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Villaró, Silvia, Martina Ciardi, Ainoa Morillas-España, Ana Sánchez-Zurano, Gabriel Acién-Fernández, and Tomas Lafarga. "Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food." Foods 10, no. 10 (September 28, 2021): 2303. http://dx.doi.org/10.3390/foods10102303.
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Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga Haematococcus pluvialis. Other microalgae, such as Chlorella zofingiensis, have the potential for being used as sources of astaxanthin. The differences between the synthetic and the microalgae derived astaxanthin are notorious: not only their production and price but also their uses and bioactivity. Microalgae derived astaxanthin is being used as a pigment in food and feed or aquafeed production and also in cosmetic and pharmaceutical products. Several health-promoting properties have been attributed to astaxanthin, and these were summarized in the current review paper. Most of these properties are attributed to the high antioxidant capacity of this molecule, much higher than that of other known natural compounds. The aim of this review is to consider the main challenges and opportunities of microalgae derived products, such as astaxanthin as food. Moreover, the current study includes a bibliometric analysis that summarizes the current research trends related to astaxanthin. Moreover, the potential utilization of microalgae other than H. pluvialis as sources of astaxanthin as well as the health-promoting properties of this valuable compound will be discussed.