Carotenoids in Marine Animals

Maoka, Takashi

doi:10.3390/md9020278

Cited by 328 publications

(276 citation statements)

References 53 publications

(89 reference statements)

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“…It has also been reported that the amino acid pattern of these microalgae could be comparable with or superior to that of other vegetable foods and feeds, and that they have a high nutrient digestibility (Spolaore et al, 2006;Plaza et al, 2009;Alvarenga et al, 2011). In addition, spirulina contains substances such as pigments (for example carotenoids such as β-carotene and zeaxanthin) (Maoka, 2011), phycobiliproteins (for example phycocyanin, which is unique in the cyanobacteria (Eriksen, 2008), vitamins (Becker, 1994), macro and micro mineral elements (Becker, 1994;Spolaore et al, 2006) and antioxidants (Christaki et al, 2013). These compounds reveal potential biological properties such as antimicrobial, antioxidant, anti-cancer and anti-inflammatory or act as immune enhancers and colorants (Freitas et al, 2012;Batista et al, 2013;Christaki et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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“…1 chemical structure) is a common pigment found in algae, fish, and birds. 1,2) Asx has been reported to be more effective than a representative carotenoid, β-carotene, for prevention of singlet oxygen, as well as lipid peroxidation in biological membranes. [3][4][5][6][7] The direct radical scavenging capability of Asx has been confirmed using the synthetic radical 1,1-diphenyl-2-picrylhydrazyl.…”

mentioning

confidence: 99%

Scavenging of Hydroxyl Radicals in Aqueous Solution by Astaxanthin Encapsulated in Liposomes

Hama

Uenishi

Yamada

et al. 2012

Biological & Pharmaceutical Bulletin

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Astaxanthin (Asx) is known to be a potent quencher of singlet oxygen and an efficient scavenger of superoxide anion. Therefore, Asx would be expected to be a useful antioxidant for the prevention of oxidative stress, a causative factor in severe diseases such as ischemic reperfusion injury. However, it is still unclear whether Asx has scavenging capability against the most potent reactive oxygen species (ROS), hydroxyl radical, because the hydrophobicity of Asx prevents analysis of hydroxyl radical scavenging ability in aqueous solution. In this study, to solve this problem, liposomes containing Asx (Asx-lipo), which could be dispersed in water, were prepared, and the scavenging ability of Asx-lipo for the hydroxyl radical was examined. The liposomal formulation enabled encapsulation of a high concentration of Asx. Asx-lipo gave a dose-dependent reduction of chemiluminescence intensity induced by hydroxyl radical in aqueous solution. Hydroxyl radical scavenging of Asx was more potent than α-tocopherol. The absorbance of Asx in the liposome decreased after reduction of hydroxyl radicals, indicating the direct hydroxyl radical scavenging by Asx. Moreover, Asx-lipo prevented hydroxyl radical-induced cytotoxicity in cultured NIH-3T3 cells. In conclusion, Asx has potent scavenging capability against hydroxyl radicals in aqueous solution, and this paper is the first report regarding hydroxyl radial scavenging by Asx.

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“…As in other red marine fish 7,8 , we found astaxanthin to be a major component 84.3 of total carotenoids, the sum of diester, monoester, and free forms along with yellow xanthophylls such as tunaxanthin 7.3 . Adonirubin 3.7 sum of ester and free forms was also present.…”

Section: Resultsmentioning

confidence: 84%