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

Hama, Susumu; Uenishi, Sachiko; Yamada, Asako; Ohgita, Takashi; Tsuchiya, Hiroyuki; Yamashita, Eiji; Kogure, Kentaro

doi:10.1248/bpb.b12-00715

Cited by 68 publications

(46 citation statements)

References 21 publications

(23 reference statements)

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“…The red coloration of AX is due to the extended chain of conjugated double-bonds at the center of its chemical structure. This chain, including 13 double bonds, is also responsible for the potent antioxidant effect of AX, involved in neutralizing singlet oxygen, scavenging superoxide anions, and hydroxyl radicals [8]. Moreover, it can effectively scavenge lipid radicals and destroy peroxide chain reactions to protect polyunsaturated fatty acids (PUFAs) and sensitive membranes [9].Besides its role in pigmentation, a few studies have focused on the role of AX on fish health [10], and to our knowledge not much work has been undertaken to assess the potential antioxidant function of this xanthophyll.…”

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confidence: 99%

Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

et al. 2019

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A 13-week feeding trial was carried out with juvenile rainbow trout to test two diets: a control diet without astaxanthin (AX) supplementation (CTRL diet), and a diet supplemented with 100 mg/kg of synthetic AX (ASTA diet). During the last week of the feeding trial, fish were exposed to episodic hyperoxia challenge for 8 consecutive hours per day. Episodic hyperoxia induced physiological stress responses characterized by a significant increase in plasma cortisol and hepatic glycogen and a decrease in plasma glucose levels. The decrease of plasma glucose and the increase of hepatic glycogen content due to episodic hyperoxia were emphasized with the ASTA diet. Hyperoxia led to an increase in thiobarbituric acid-reactive substances in the muscle, diminished by dietary AX supplementation in both liver and muscle. Muscle and liver AX were increased and decreased respectively after 7-day episodic hyperoxia, leading to an increase in flesh redness. This augment of muscle AX could not be attributed to AX mobilization, since plasma AX was not affected by hyperoxia. Moreover, hyperoxia decreased most of antioxidant enzyme activities in liver, whereas dietary AX supplementation specifically increased glutathione reductase activity. A higher mRNA level of hepatic glutathione reductase, thioredoxin reductase, and glutamate-cysteine ligase in trout fed the ASTA diet suggests the role of AX in glutathione and thioredoxin recycling and in de novo glutathione synthesis. Indeed, dietary AX supplementation improved the ratio between reduced and oxidized glutathione (GSH/GSSG) in liver. In addition, the ASTA diet up-regulated glucokinase and glucose-6-phosphate dehydrogenase mRNA level in the liver, signaling that dietary AX supplementation may also stimulate the oxidative phase of the pentose phosphate pathway that produces NADPH, which provides reducing power that counteracts oxidative stress. The present results provide a broader understanding of the mechanisms by which dietary AX is involved in the reduction of oxidative status. very much linked to oxidative stress, which is the result of an imbalance between the production of reactive oxygen (ROS) and nitrogen species (RNS) by cell respiration and immune responses, and the state of the antioxidant defenses [1]. In order to protect against oxidative stress, organisms have developed antioxidant systems consisting of low-molecular-mass compounds including glutathione, ascorbic and uric acid, tocopherols, and carotenoids, and high-molecular-mass proteins including superoxide dismutases, catalases, Se-dependent glutathione peroxidases, glutathione reductase, and glucose-6-phosphate dehydrogenase [2].Carotenoids are natural pigments with immune-stimulant and antioxidant properties [3,4] and are present in the integument of many vertebrate species, generating bright-colored traits [5] Among carotenoids, astaxanthin (AX) is the most commonly used feed additive in order to achieve the characteristic red-pink coloration in crustaceans and salmonids [6,7]. The red coloration of AX is due ...

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Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

et al. 2019

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“…The antioxidant activity of astaxanthin has been found to be 80 times stronger than α-tocopherol and twice as strong as β-carotene (Ohgami et al 2003). Hama et al (2012) reported that hydroxyl radicalscavenging ability of astaxanthin encapsulated in liposomes was more potent than that of α-tocopherol. The results obtained for the total antioxidant capacity, antioxidant activity by β-carotene/linoleate assay, reducing powder and radical-scavenging activity indicated that the natural astaxanthin had good antioxidant potential.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

Abdelmalek

Sila

Ghlissi

et al. 2015

Journal of Food Biochemistry

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The present study reports on the extraction of astaxanthin from shrimp processing by‐products using corn oil. Its antioxidant activities at different concentrations were evaluated using various antioxidant assays, including DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging (IC50 = 6.3 μg/mL), reducing power, β‐carotene bleaching (IC50 = 20.4 μg/mL) and total antioxidant capacity assays. Interestingly, astaxanthin extract showed strong antioxidant activity. The astaxanthin from shrimp by‐products was added to marinated chicken steaks as a natural antioxidant, and samples were stored for 7 days at 4C. Our results show that with 10 mg of astaxanthin/kg of chicken steaks, lipid oxidation during storage was minimal and microbiological quality was preserved. These results were further confirmed by histological and sensory analyses. Overall, the results indicated that the addition of natural astaxanthin can minimize lipid oxidation and improve microbiological stability during the formulation and storage of marinated chicken steaks. Practical Applications Shrimp waste is one of the important sources of natural astaxanthin. This carotenoid was reported to be a potent antioxidant and has a variety of biological activities. So, the natural astaxanthin extracted from shrimp by‐products can be considered a promising candidate for application as a natural antioxidant agent for use in chicken meat formulations to control and retard lipid oxidation.

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“…Verglichen mit 27 bekannten hydrophilen und lipophilen Antioxidantien besitzt Astaxanthin die stärkste Wirkung gegen den sehr reaktiven Singulett-Sauerstoff. Die Hydroxyl-Radikal-hemmende Eigenschaft von in Liposomen verkapseltem Astaxanthin ist stärker als jene von Alpha-Tocopherol [3]. …”

Section: Antioxidative Eigenschaftenunclassified

Astaxanthin - ein medizinisches Nahrungsmittel

Bachmann¹

2015

Schweiz Z Ganzheitsmed

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

Cited by 68 publications

References 21 publications

Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

Astaxanthin - ein medizinisches Nahrungsmittel

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