Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2

Wang, Xu; Ma, Jun; Bai, Xue; Yan, Haimeng; Qin, Chen-Qiang; Ren, Difeng

doi:10.1016/j.fbp.2019.10.007

Cited by 10 publications

(8 citation statements)

References 39 publications

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“…[35] Our results are also consistent with the study by Wang et al. (2019b), [4] in which pre‐treatment with ASX at 40 μM in H 2 O 2 ‐damaged mouse macrophages caused 61 % suppression of fluorescence intensity of intracellular ROS compared with untreated cells. Compared to ASX, the ability to quench ROS of AT, CRO and Trolox was slightly less, significantly less, and greater, respectively.…”

Section: Resultssupporting

confidence: 92%

“…The original method by Wang et al. (2019b) [63] was performed on isolated Macrophage RAW 264.7 cells as substrate. The principle of the method is intracellular hydrolysis of an oxidation‐sensitive indicator – non‐fluorescent 2’,7’‐dichlorofluorescein diacetate (DCFH‐DA) by natural cellular esterification to its polar form of 2’,7’‐dichlorohydrofluorescein (DCFH), which is still not fluorescent.…”

Section: Methodsmentioning

confidence: 99%

“…Considering these requirements, two naturally occurring substances from the carotenoid family were selected for this study: astaxanthin (ASX) – found in various microorganisms and marine animals and crocin (CRO) – found in the scars of the saffron flower ( Crocus sativus L.). Both carotenoids have attracted great interest in recent years because of their significant impact on human health [2–7] . The safety of ASX and CRO has already been confirmed by extensive experiments, including acute toxicity, mutagenesis, transgenicity, fetal toxicity, and reproductive toxicity [8–12] .…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and Anti‐Pollution Effect of Naturally Occurring Carotenoids Astaxanthin and Crocin for Human Skin Protection

et al. 2022

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Four in vitro oxidative‐stress models were used to study the antioxidant/antipollution effects of all‐trans‐astaxanthin and crocin compared to synthetic antioxidants. DPPH‐scavenging activity of astaxanthin (5 μM) was 2.4, 1.3, 1.4, 1.1 and 0.9‐fold higher than that of alpha‐tocopherol (AT), butylhydroxytoluene, butylhydroxyanisole, gallic acid and Trolox, respectively. Crocin scavenged the same radicals amount as butylhydroxytoluene and butylhydroxyanisole. Both carotenoids were more effective at reducing ferric ions than synthetic antioxidants and had a protective effect on the viability of stressed epidermal cells. Reactive oxygen species induced by hydrogen peroxide or cigarette smoke on a skin were quenched with astaxanthin and crocin to approximately the same extent as with AT. ASX was 3.8, 2.3 and 14‐fold better singlet oxygen scavenger than Trolox, AT and gallic acid, respectively. The polyunsaturated fatty acids in the astaxanthin’ emulsion were 6.5 and 2.5‐fold more resistant to oxidation than in the control emulsion and the AT’ emulsion, respectively.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant and Anti‐Pollution Effect of Naturally Occurring Carotenoids Astaxanthin and Crocin for Human Skin Protection

et al. 2022

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“…So, our results showed the increase in serum IgG content might be related to T cell proliferation. On the other hand, astaxanthin can protect the integrity of immune cells and ensure the normal immune response process [ 34 ], or it can improve the content of immunoglobulin by promoting the secretion of cytokines [ 35 ]. The mechanism of astaxanthin improving immune function may also be that it can promote the feeding and absorption of nutrients and provide necessary nutrients for the production of immune protein.…”

Section: Discussionmentioning

confidence: 99%

Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens

Zhu

Yin

Ge³

et al. 2021

Anim Biosci

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Objective: Astaxanthin is a natural super antioxidant. The present study was carried out to investigate the effect of astaxanthin rich Phaffia rhodozyma (PR) supplementation in diet on laying production performance, egg quality, antioxidant defenses and immune defenses in laying hens. Methods: A total of five hundred and twelve 60-week-old Lohmann Brown laying hens (2243±12 g) were randomly assigned to four groups, each including 4 replicates with 32 birds per replicate. Astaxanthin rich PR was added to corn-soybean meal diets to produce experimental diets containing 0 (Control), 800 mg/kg、1200 mg/kg and 1600 mg/kg PR, respectively. The astaxanthin content in the diet was 0.96 mg/kg, 1.44 mg/kg and 1.92 mg/kg respectively. Results: Results showed that dietary PR supplementation tended to increase daily feed intake (P=0.0512). There was no effect of astaxanthin rich PR on Haugh units (HU), albumen height, egg shape index, eggshell strength, and eggshell thickness at weeks 6 (P>0.05). However, egg yolk color has been significantly improved (P<0.05). In addition, astaxanthin rich PR supplementation can significantly increase serum GSH-Px and SOD activity (P<0.05), increase serum IgG content (P<0.05), and reduce MDA content (P<0.05)in laying hens. Conclusion: In conclusion, Astaxanthin rich PR can improve the color of egg yolk, enhance the antioxidant defenses, and regulate the immune function.

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“…Protein solutions (4 mg/mL of protein concentration) using distilled water were mixed in a ratio of 1:1 with Laemmli buffer (5% glycerol, 20% SDS, 0.1% bromophenol blue, and 2% β-mercaptoethanol), heated at 95 • C for 5 min and centrifuged at 2000 rpm for 5 min (room temperature). Afterwards, 5 µL of molecular marker Biorad Pretrained Precision Plus Protein Dual Xtra (2-250 kDa) and 15 µL of the sample were loaded into the gel wells running at 90 V for 100 min [34]. The gels were stained using ethanol: acetic acid: water solution (70:5:20) with 0.1% of Coomassie Blue G-205 for 45 min and destained with an ethanol: acetic acid: water solution (70:5:20) until no further color was released from the gel.…”

Section: Molecular Mass (Sds-page) and Secondary Structure (Ftir) Of Spirulina Platensis Protein (Spp)mentioning

confidence: 99%

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

et al. 2021

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Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

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Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2

Cited by 10 publications

References 39 publications

Antioxidant and Anti‐Pollution Effect of Naturally Occurring Carotenoids Astaxanthin and Crocin for Human Skin Protection

Antioxidant and Anti‐Pollution Effect of Naturally Occurring Carotenoids Astaxanthin and Crocin for Human Skin Protection

Astaxanthin supplementation enriches productive performance, physiological and immunological responses in laying hens

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

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