Zeaxanthin and ocular health, from bench to bedside

Manikandan, R; Raman, Thiagarajan; Goutham, Ganesh; Arumugam, Muthu; Beulaja, M.; Rastrelli, Luca; Skalicka-Woźniak, Krystyna; Habtemariam, Solomon; Orhan, İlkay Erdoğan; Nabavi, Seyed Fazel

doi:10.1016/j.fitote.2015.12.009

Cited by 35 publications

(11 citation statements)

References 78 publications

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“…The exact proportion of zeaxanthin and lutein produced is not easy to resolve given that both compounds are structural isomers, whose differences cannot be resolved using only MS [52,53]. However, previous studies have reported that the main carotenoid pigment produced by the Flavobacterium genus is zeaxanthin, which also correlates with our work [54][55][56][57].…”

Section: Discussionsupporting

confidence: 85%

Carotenoid Cocktail Produced by An Antarctic Soil Flavobacterium with Biotechnological Potential

et al. 2021

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Carotenoids are highly important in pigmentation, and its content in farmed crustaceans and fish correlates to their market value. These pigments also have a nutritional role in aquaculture where they are routinely added as a marine animal food supplement to ensure fish development and health. However, there is little information about carotenoids obtained from Antarctic bacteria and its use for pigmentation improvement and flesh quality in aquaculture. This study identified carotenoids produced by Antarctic soil bacteria. The pigmented strain (CN7) was isolated on modified Luria–Bertani (LB) media and incubated at 4 °C. This Gram-negative bacillus was identified by 16S rRNA analysis as Flavobacterium segetis. Pigment extract characterization was performed through high-performance liquid chromatography (HPLC) and identification with liquid chromatography–mass spectrometry (LC–MS). HPLC analyses revealed that this bacterium produces several pigments in the carotenoid absorption range (six peaks). LC–MS confirms the presence of one main peak corresponding to lutein or zeaxanthin (an isomer of lutein) and several other carotenoid pigments and intermediaries in a lower quantity. Therefore, we propose CN7 strain as an alternative model to produce beneficial carotenoid pigments with potential nutritional applications in aquaculture.

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Section: Discussionsupporting

confidence: 85%

Carotenoid Cocktail Produced by An Antarctic Soil Flavobacterium with Biotechnological Potential

et al. 2021

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“…Microorganisms have been regarded as holders of great potential in obtaining highly pure, cost-effective zeaxanthin (Tuli, Chaudhary, Beniwal, & Sharma, 2015). Many bacterial species, primarily of the genera Flavobacterium and Paracoccus, have been observed to naturally accumulate zeaxanthin (Bhosale, Larson, & Bernstein, 2004;Hameed et al, 2014;Manikandan et al, 2016), and genetically modified E. coli has been reported as a source for zeaxanthin production (Zhang et al, 2018). Other carotenoids synthetized from bacteria are the keto-carotenoid canthaxanthin produced by the photosynthetic bacterium Bradyrhizobium sp., as well as the extremely halophilic bacterium Halobacterium sp.…”

Section: Pigmentsmentioning

confidence: 99%

Pulsed electric field‐assisted extraction of valuable compounds from microorganisms

Martínez

Delso

Álvarez

et al. 2020

Comp Rev Food Sci Food Safe

127

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Microorganisms (bacteria, yeast, and microalgae) are a promising resource for products of high value such as nutrients, pigments, and enzymes. The majority of these compounds of interest remain inside the cell, thus making it necessary to extract and purify them before use. This review presents the challenges and opportunities in the production of these compounds, the microbial structure and the location of target compounds in the cells, the different procedures proposed for improving extraction of these compounds, and pulsed electric field (PEF)‐assisted extraction as alternative to these procedures. PEF is a nonthermal technology that produces a precise action on the cytoplasmic membrane improving the selective release of intracellular compounds while avoiding undesirable consequences of heating on the characteristics and purity of the extracts. PEF pretreatment with low energetic requirements allows for high extraction yields. However, PEF parameters should be tailored to each microbial cell, according to their structure, size, and other factors affecting efficiency. Furthermore, the recent discovery of the triggering effect of enzymatic activity during cell incubation after electroporation opens up the possibility of new implementations of PEF for the recovery of compounds that are bounded or assembled in structures. Similarly, PEF parameters and suspension storage conditions need to be optimized to reach the desired effect. PEF can be applied in continuous flow and is adaptable to industrial equipment, making it feasible for scale‐up to large processing capacities.

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“…Although the color of the carotenoids is masked by chlorophyll, cruciferous vegetables are good sources of b-carotene (provitamin A) and lutein, which, together with zeaxanthin, due to the strong antioxidant activity, are considered to play a role in ocular health (Manikandan et al 2016). Both band a-carotenes are precursors to vitamin A, which is important for healthy skin, bone, gastrointestinal, and respiratory systems.…”

Section: Carotenoidsmentioning

confidence: 99%

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

Šamec

Urlić

Salopek‐Sondi

2018

Critical Reviews in Food Science and Nutrition

176

106

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Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.

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Zeaxanthin and ocular health, from bench to bedside

Cited by 35 publications

References 78 publications

Carotenoid Cocktail Produced by An Antarctic Soil Flavobacterium with Biotechnological Potential

Carotenoid Cocktail Produced by An Antarctic Soil Flavobacterium with Biotechnological Potential

Pulsed electric field‐assisted extraction of valuable compounds from microorganisms

Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement

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