Opinion of the Scientific Panel on additives and products or substances used in animal feed (FEEDAP) on the safety of use of colouring agents in animal nutrition - PART I. General Principles and Astaxanthin

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doi:10.2903/j.efsa.2005.291

Cited by 23 publications

(10 citation statements)

References 96 publications

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“…The clinical application of astaxanthin can be diverse, judging from the organ protective effects it shows and its established safety profile. Astaxanthin has existed as a food additive for more than two decades, and has been judged by European Medical Agency (EMA) as not harboring mutagenicity, reproductive/developmental toxicity, and clastogenecity [27]. The report from EMA also identified that healthy human volunteers consuming 5 to 12 mg of astaxanthin daily for 4 to 8 weeks did not exhibit intolerance or toxicity.…”

Section: Discussionmentioning

confidence: 99%

Astaxanthin Counteracts Vascular Calcification In Vitro Through an Early Up-Regulation of SOD2 Based on a Transcriptomic Approach

Chao

Yeh

Tsai

et al. 2020

IJMS

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Vascular calcification (VC) is a critical contributor to the rising cardiovascular risk among at-risk populations such as those with diabetes or renal failure. The pathogenesis of VC involves an uprising of oxidative stress, for which antioxidants can be theoretically effective. However, astaxanthin, a potent antioxidant, has not been tested before for the purpose of managing VC. To answer this question, we tested the efficacy of astaxanthin against VC using the high phosphate (HP)-induced vascular smooth muscle cell (VSMC) calcification model. RNAs from treated groups underwent Affymetrix microarray screening, with intra-group consistency and inter-group differential expressions identified. Candidate hub genes were selected, followed by validation in experimental models and functional characterization. We showed that HP induced progressive calcification among treated VSMCs, while astaxanthin dose-responsively and time-dependently ameliorated calcification severities. Transcriptomic profiling revealed that 3491 genes exhibited significant early changes during VC progression, among which 26 potential hub genes were selected based on closeness ranking and biologic plausibility. SOD2 was validated in the VSMC model, shown to drive the deactivation of cellular senescence and enhance antioxidative defenses. Astaxanthin did not alter intracellular reactive oxygen species (ROS) levels without HP, but significantly lowered ROS production in HP-treated VSMCs. SOD2 knockdown prominently abolished the anti-calcification effect of astaxanthin on HP-treated VSMCs, lending support to our findings. In conclusion, we demonstrated for the first time that astaxanthin could be a potential candidate treatment for VC, through inducing the up-regulation of SOD2 early during calcification progression and potentially suppressing vascular senescence.

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Section: Discussionmentioning

confidence: 99%

Astaxanthin Counteracts Vascular Calcification In Vitro Through an Early Up-Regulation of SOD2 Based on a Transcriptomic Approach

Chao

Yeh

Tsai

et al. 2020

IJMS

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“…Noticeably, there is a potential relation between the content of astaxanthin and the ω3 PUFA. For example, salmonidae fish and Antarctic Krill are rich in astaxanthin and ω3 PUFA, including EPA and DHA (Demmelmair et al, 2018;EFSA, 2005;Lou et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Comparative study on nutrient composition and quality evaluation in a new variety and wild‐typed ridgetail white prawn ( Exopalaemon carinicauda )

Zhang

et al. 2019

Aquac Res

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Kesuhong No. 1 with high concentration of astaxanthin was a newly approved aquaculture variety of ridgetail white prawn (Exopalaemon carinicauda) in China, and the information on the nutrient composition and quality evaluation of this new variety is insufficient. Thus, the proximate composition, amino acid and fatty acid profiles were analysed and compared between the new variety and the wild‐typed prawn in the present study, for its better application of the new variety. It showed that there were no significant differences (p > 0.05) of the proximate composition, essential amino acid and saturated fatty acid (SFA) of muscle tissue between the wild‐typed prawn and the new variety. However, for the content of some delicious amino acids (Ala and Tyr), it was significantly higher (p < 0.05) than that in the wild‐typed prawn. Similarly, for some ω3 polyunsaturated fatty acids (ω3 PUFA), such as docosahexaenoic acid (DHA) and eicosapntemacnioc acid (EPA), it was also significantly higher (p < 0.05) than that in the wild‐typed prawn. In addition, higher PUFA/SFA ratio and lower ω6/ω3 ratio also improved muscle quality in the new variety. Information obtained in the present study indicates a promising natural source of ω3 PUFA with high nutritional value, and has strong potential application value in this new variety of E. carinicauda.

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“…23 Although these differences were considered by the applicant as unlikely to significantly affect the toxicity, the FEEDAP Panel noted that no evidence were provided to support this. The safety of the additive for the target species and the consumer was assumed based on studies not in line with current standards and based on data from the literature, evaluated in an EFSA opinion in 2005 (EFSA, 2005 ).…”

Section: Assessmentmentioning

confidence: 99%

“…In 2006, the FEEDAP Panel concluded that the ATX‐rich Phaffia rhodozyma (formulation not given), when used at the proposed condition of use, was considered safe for salmonids, based on the results of a tolerance study in Atlantic salmon. In the same opinion, it was reported that, based on data from literature described in an EFSA opinion adopted in 2005 (EFSA, 2005 ), ATX was tolerated in salmon and trout with a margin of three in salmon and of two in trout (EFSA, 2006 ).…”

Section: Assessmentmentioning

confidence: 99%

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Safety and efficacy of a feed additive consisting of astaxanthin‐rich Phaffia rhodozyma for salmon and trout (Igene Biotechnology, Inc.)

Bampidis¹,

Azimonti²,

Bastos³

et al. 2022

EFS2

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Following a request from the European Commission, the FEEDAP Panel was asked to deliver a scientific opinion on the safety and efficacy of astaxanthin (ATX)‐rich Phaffia rhodozyma. The additive, belonging to the category ‘sensory additives’ and the functional group ‘substances which, when fed to animals, add colours to food of animal origin’ is intended to be used in feed for salmon and trout from an age of six months onwards up to a maximum content of 100 mg ATX/kg complete feed. The product is produced by the telemorph of Phaffia rhodozyma, Xanthophyllomyces dendrorhous, and it is declared to contain 995 g dried inactivated biomass and 5 g ascorbic acid per kg additive. The main active principle of the additive is ATX; however, the FEEDAP Panel noted that some other carotenoids are also present in lower quantities. The minimum ATX concentration is specified to be 5,000 mg per kg additive. The yeast Xanthophyllomyces dendrorhous is considered by EFSA to be suitable for the qualified presumption of safety (QPS) approach to safety assessment; therefore, the use of the production strain in the production of the additive would not raise any safety concern for the target species, the consumers of products from animals fed the additive and the environment. In the absence of a tolerance study with the additive, the FEEDAP Panel cannot conclude on the safety for the target species. In the absence of residue and toxicity data of ATX, no final conclusions on the safety for the consumer can be drawn. The FEEDAP Panel concluded that the additive is irritant to skin and eyes, and a skin and respiratory sensitiser, although exposure by inhalation is likely low. The FEEDAP Panel considers that ATX from the biomass does not pose a significant additional risk to the environment compared with other natural sources of ATX. In absence of adequate evidence, no conclusion can be made on the efficacy of the additive.

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Opinion of the Scientific Panel on additives and products or substances used in animal feed (FEEDAP) on the safety of use of colouring agents in animal nutrition - PART I. General Principles and Astaxanthin

Cited by 23 publications

References 96 publications

Astaxanthin Counteracts Vascular Calcification In Vitro Through an Early Up-Regulation of SOD2 Based on a Transcriptomic Approach

Astaxanthin Counteracts Vascular Calcification In Vitro Through an Early Up-Regulation of SOD2 Based on a Transcriptomic Approach

Comparative study on nutrient composition and quality evaluation in a new variety and wild‐typed ridgetail white prawn ( Exopalaemon carinicauda )

Safety and efficacy of a feed additive consisting of astaxanthin‐rich Phaffia rhodozyma for salmon and trout (Igene Biotechnology, Inc.)

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