Effects of Dietary Supplementation of Ferulic Acid and .GAMMA.-Oryzanol on Integument Color and Suppression of Oxidative Stress in Cultured Red Sea Bream, Pagrus major

Abstract

The effects of ferulic acid (FA) and g-oryzanol (OZ) supplementation on cultured red sea bream were examined. Commercial brown fish meal diets supplemented with FA (0.01-0.5%) or OZ (0.05-0.5%) were given to zero-year, cultured red sea bream for 98 days. After the experiment, the brightness of the integument color ("L" value) of FA-and OZ-administrated fish was higher than that of control fish. Furthermore, 2-Thiobarbituric acid reactive substances (TBARS) in the liver of FA-and OZadministrated fish was lower than in control fish. These results indicate that FA and OZ suppressed not only dark-color pigmentation but also oxidative stress in cultured red sea bream.

Aromatic Metabolism of Filamentous Fungi in Relation to the Presence of Aromatic Compounds in Plant Biomass

“…The role of ferulic acid as an antioxidant also has applications in the food industry, such as in the prevention of discoloration of Red Sea bream (Maoka et al, 2008), but in this sector it is best known as a precursor for flavor compounds, such as vanillin (Lesage-Meessen et al, 2002). However, ferulic acid and other monomeric plant-based aromatics can be starting compounds for the production of a range of valuable molecules such as styrenes, polymers, alkylbenzenes, and catechols (Rosazza et al, 1995).…”

Therapeutical properties of ferulic acid and bioavailability enhancement through feruloyl esterase

“…Gamma-oryzanol, a bioactive molecule present as a major component in rice bran oil, is a fatty ester of ferulic acid. Non-specific esterase of liver cleaves sterol from ferulic acid and excretes it in the faeces (Maoka et al, 2008).…”

Purification and properties of phenolic acid decarboxylase from Candida guilliermondii

“…FA is a precursor of vanillin, one of the aromatic flavors used in the food, pharmaceutical, and cosmetic industries [32,36]. In addition, owing to both its antioxidant and anti-inflammatory activities, FA has versatile functional and biological activities, such as protecting foods from oxidative spoilage [29] and whitening skin [28], and it has been shown to lower blood glucose level, blood pressure [1,31], plasma total cholesterol and low-density-lipoprotein cholesterol concentrations [25,40], and inhibit tumor promotion [22].…”