Astaxanthin with different configurations: sources, activity, post modification, and application in foods

Sun, Jianan; Yan, Jun; Dong, Hui; Gao, Kai; Yu, Kexin; He, Chenxi; Mao, Xiangzhao

doi:10.1016/j.cofs.2022.100955

Cited by 10 publications

(5 citation statements)

References 76 publications

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“…Haematococcus lacustris is an important microalga in terms of its astaxanthin production, biomass, and lipid production, which can be utilized for commercial purposes. Astaxanthin, a tetraterpene with linked isoprene units, consists of a linear polyene chain and two terminal β-ionone rings [ 1 , 6 , 7 , 8 , 9 ]. The presence of 13 conjugated double-bond systems causes it to have a pink and red color [ 1 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Study on the Effect of Various Media and the Supplementation of Organic Compounds on the Enhanced Production of Astaxanthin from Haematococcus lacustris (Girod—Chantrans) Rostafinski (Chlorophyta)

Rayamajhi,

An,

Byeon

et al. 2024

Microorganisms

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Natural astaxanthin is in high demand due to its multiple health benefits. The microalga Haematococcus lacustris has been used for the commercial production of astaxanthin. In this study, we investigated the effects of six different media with and without a nitrogen source and supplementation with nine organic compounds on the growth and astaxanthin accumulation of H. lacustris. The highest astaxanthin contents were observed in cultures of H. lacustris in Jaworski’s medium (JM), with a level of 9.099 mg/L in JM with a nitrogen source supplemented with leucine (0.65 g/L) and of 20.484 mg/L in JM without a nitrogen source supplemented with sodium glutamate (0.325 g/L). Six of the nine organic compounds examined (leucine, lysine, alanine, sodium glutamate, glutamine, and cellulose) enhanced the production of astaxanthin in H. lacustris, while malic acid, benzoic acid, and maltose showed no beneficial effects.

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Section: Introductionmentioning

confidence: 99%

A Study on the Effect of Various Media and the Supplementation of Organic Compounds on the Enhanced Production of Astaxanthin from Haematococcus lacustris (Girod—Chantrans) Rostafinski (Chlorophyta)

Rayamajhi,

An,

Byeon

et al. 2024

Microorganisms

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“…Note that synthetic astaxanthin is produced from petrochemical products [ 40 ] via a multistep process that includes hydroxylation of canthaxanthin, oxidation of zeaxanthin and the Wittig reaction [ 36 ] ( Figure 3 ). Synthetic astaxanthin is a mixture of stereoisomers, 1(3 R , 3′ R ), 2(3 R , 3′ S ), and 1(3 S , 3′ S ) nonesterified forms [ 41 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

Astaxanthin as a King of Ketocarotenoids: Structure, Synthesis, Accumulation, Bioavailability and Antioxidant Properties

et al. 2023

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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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“…During the past years, there are many studies on astaxanthin in shrimp, including comparing of synthetic astaxanthin and natural astaxanthin [17], improving body color [18] and enhancing antioxidant ability [19]. However, astaxanthin with different chemical structure and isomerism have different effects on shrimp [20]. Hence, the optimum amount of astaxanthin in shrimp feed also varies with the source of astaxanthin.…”

Section: Introductionmentioning

confidence: 99%

Effects of Synthetic Astaxanthin on the Growth Performance, Pigmentation, Antioxidant Capacity, and Immune Response in Black Tiger Prawn (Penaeus monodon)

Chen,

Huang,

Dai

et al. 2023

Aquaculture Nutrition

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Synthetic astaxanthin is an effective nutritional strategy for improving shrimp body color and promoting growth. However, the optimal amount of astaxanthin in feed also varies with the synthetic technology and purity. In the present study, five diets containing different doses of synthetic astaxanthin (0% (CON), 0.02% (AX0.02), 0.04% (AX0.04), 0.08% (AX0.08), and 0.16% (AX0.16)) were administered to Penaeus monodon (initial body weight: 0.3 ± 0.03 g) for 8 weeks. With an increase in astaxanthin content in feed, weight gain and specific growth rate increased initially and subsequently decreased, with the highest value appearing at AX0.08. Dietary astaxanthin supplementation obviously improved the carapace and muscle color by enhancing astaxanthin pigmentation. Meanwhile, the fatty acid profile was altered by dietary astaxanthin, as evidenced by a decline in palmitic acid proportion, along with an increase in n-3 polyunsaturated fatty acids (n-3 PUFA) contents in muscle. In addition, dietary astaxanthin supplementation regulated prawn’s antioxidant capacity. In the hemolymph, the activities of glutamic pyruvic transaminase (GPT) showed a significantly decrease trend with linear effect. The activities of glutamic oxaloacetic transaminase (GOT) and the contents of malondialdehyde (MDA) were first downregulated and then upregulated with significantly quadratic pattern. In the hepatopancreas, the activities of superoxide dismutase (SOD) and the contents of MDA were significantly downregulated with the increase of dietary astaxanthin levels. Reduced glutathione (GSH) contents and catalase (CAT) activities were also significantly decreased in group AX0.08. Correspondingly, astaxanthin decreased GSH and MDA contents under transportation stress. Moreover, the mRNA expression of immune genes (traf6, relish, and myd88) were inhibited by dietary astaxanthin supplementation. Based on the results of polynomial contrasts analysis and Duncan’s test, dietary synthetic astaxanthin is a suitable feed additive to improve the growth, body color, antioxidant capacity, and nonspecific immunity of P. monodon. According to the second-order polynomial regression analysis based on the weight gain, the optimal supplementation level of dietary astaxanthin was 90 mg kg−1 in P. monodon.

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Astaxanthin with different configurations: sources, activity, post modification, and application in foods

Cited by 10 publications

References 76 publications

A Study on the Effect of Various Media and the Supplementation of Organic Compounds on the Enhanced Production of Astaxanthin from Haematococcus lacustris (Girod—Chantrans) Rostafinski (Chlorophyta)

A Study on the Effect of Various Media and the Supplementation of Organic Compounds on the Enhanced Production of Astaxanthin from Haematococcus lacustris (Girod—Chantrans) Rostafinski (Chlorophyta)

Astaxanthin as a King of Ketocarotenoids: Structure, Synthesis, Accumulation, Bioavailability and Antioxidant Properties

Effects of Synthetic Astaxanthin on the Growth Performance, Pigmentation, Antioxidant Capacity, and Immune Response in Black Tiger Prawn (Penaeus monodon)

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