ライフサイエンスコーパス: astaxanthin

1 obacco plant containing only the xanthophyll astaxanthin.

2 cteria, green algae, and fungi to synthesize astaxanthin.

3 rface soil was shown to produce hydroxylated astaxanthin.

4 rine isolate that also produced hydroxylated astaxanthin.

5 ne ring hydroxylase that further hydroxylate astaxanthin.

6 a-carotene, lycopene, lutein, zeaxanthin and astaxanthin.

7 pitulate, recoverable nutraceutical compound astaxanthin.

8 that BKT1 is required for the production of astaxanthin.

9 a highly valuable carotenoid nutraceutical, astaxanthin.

10 olour stability and degradation of all-trans-astaxanthin.

11 carotenoids, including approximately 90% C50-astaxanthin.

12 tion drove the formation and accumulation of astaxanthin.

13 containing krill oil due to its red pigment, astaxanthin.

14 ning the initial amount of phospholipids and astaxanthin.

15 Trans-astaxanthin (0, 0.1, 0.5, 1.0, 2.5, 10, and 20 mg/10 g d

16 Astaxanthin (12 mg/d for 12 mo) had no effect on arteria

17 3'-oxolutein (3.8%), meso-zeaxanthin (3.0%), astaxanthin (28.2%), galloxanthin (12.2%), epsilon,epsil

18 The red ketocarotenoid astaxanthin (3,3'-dihydroxy-4,4'-diketo-beta,beta-carote

19 lants, to the 3-hydroxy-4-keto-beta-rings of astaxanthin (3,3'-dihydroxy-beta,beta-carotene-4,4'-dion

20 siderable amounts of calcium (~1.9 g/100 g), astaxanthin (~30 mg/100 g) and unsaturated fatty acids (

21 larhodin, torulene, beta-carotene, (3R, 3'R)-astaxanthin, (3R, 3'S)-astaxanthin, and (3S, 3'S)-astaxa

22 cavenger (8.67+/-0.74) followed by all-trans-astaxanthin (6.50+/-0.62).

23 During sun drying, most of the astaxanthin (75%) was degraded in cooked shrimp, while c

24 Astaxanthin, a marine carotenoid with antioxidant and an

25 in Escherichia coli for the synthesis of C50-astaxanthin, a non-natural purple carotenoid.

26 Astaxanthin, a red ketocarotenoid with strong antioxidan

27 echanism of singlet fission in aggregates of astaxanthin, a small polyene.

28 f the entire cell, leads to a faster rate of astaxanthin accumulation compared to salt stress, which

29 these morphological changes and the rate of astaxanthin accumulation during identical stress duratio

30 ew insights into the subcellular dynamics of astaxanthin accumulation in HP, underscoring the effecti

31 The rate of astaxanthin accumulation under light stress is approxima

32 However, the mechanisms of astaxanthin accumulation under various stress conditions

33 omparison of the photophysical properties of astaxanthin aggregates in mixed-solvent systems and prot

34 anthin, (3R, 3'S)-astaxanthin, and (3S, 3'S)-astaxanthin), alongside extracts using different solvent

35 s is attributed to the antioxidant effect of astaxanthin and alpha-tocopherol, as their concentration

36 salina accumulate the highest quantities of astaxanthin and beta-carotene (up to 7% and 13% dry weig

37 Astaxanthin and beta-carotene are important carotenoids

38 Although coordination of astaxanthin and fatty acid biosynthesis in a stoichiomet

39 Astaxanthin and galloxanthin were the dominant carotenoi

40 rigor index (Ir), drip loss (DL), content of astaxanthin and intensity of redness, but reduced muscle

41 s pluvialis is the richest source of natural astaxanthin and is now cultivated at industrial scale.

42 n, anti-inflammatory and other properties of astaxanthin and its possible role in many human health p

43 tocopherol contents were reduced, while the astaxanthin and lutein contents were increased (P < 0.05

44 nthesizing and accumulating large amounts of astaxanthin and other ketocarotenoids.

45 The high degradation of astaxanthin and the elevated formation of COPs during su

46 mary and secondary lipid oxidation products, astaxanthin and tocopherol content.

47 that acetone extraction yielded the highest astaxanthin and torularhodin content and methanolic extr

48 -loading with different pigment carotenoids (astaxanthin and/or canthaxanthin) combined with two alph

49 position (fatty acids, tocopherols, sterols, astaxanthin) and thermal stability.

50 a-carotene, (3R, 3'R)-astaxanthin, (3R, 3'S)-astaxanthin, and (3S, 3'S)-astaxanthin), alongside extra

51 In land birds, ketocarotenoids such as astaxanthin are usually metabolically derived via ketola

52 beta-carotene-accumulating E. coli produced astaxanthin as the predominant carotenoid.

53 pumpkin seed protein (PSP) as a carrier for astaxanthin (AST).

54 This study investigated the effects of astaxanthin (ASTA) on diabetic cardiomyopathy (DCM) and

55 Six horses were supplemented with astaxanthin at a dose of 0.52-0.58 mg/kg BW and 7 receiv

56 Astaxanthin (ATX) is a dietary carotenoid of crustaceans

57 Here, we examined the effects of astaxanthin (ATX) on the inflammatory response and secon

58 ematococcus pluvialis is a natural source of astaxanthin (AX).

59 uggest that the unusual longwave-reflecting, astaxanthin-based, tapetum of Malacosteus may protect th

60 We monitored the stability of these astaxanthin beads under four different conditions of lig

61 d-soluble compounds (e.g., free fatty acids, astaxanthin, beta-carotene, terpenoids), biosensor devel

62 We further showed that both free astaxanthin biosynthesis and esterification occurred in

63 A model of astaxanthin biosynthesis in H. pluvialis was subsequentl

64 These findings provide further insights into astaxanthin biosynthesis in H. pluvialis.

65 and is used as a model species for exploring astaxanthin biosynthesis in unicellular photosynthetic o

66 be involved in critical yet missing steps of astaxanthin biosynthesis, including ABC transporters, cy

67 Notably, 13-cis-astaxanthin, but not 9-cis-astaxanthin, was detected in

68 . aurantiaca worked well on canthaxanthin or astaxanthin, but the CrtG from DC263 did not work on eit

69 to produce Haematococcus containing 1.5-3.0% astaxanthin by dry weight, with potential applications a

70 s accumulates up to 4% fatty acid-esterified astaxanthin (by dry weight), and is used as a model spec

71 nges were evident, including the presence of astaxanthin, canthaxanthin and 4-ketozeaxanthin.

72 In addition, all prepared astaxanthin colloidal particles had significantly (p<0.0

73 Astaxanthin colloidal particles were produced using solv

74 ination of PS20, SC and GA could produce the astaxanthin colloidal particles with small particle size

75 s affect astaxanthin levels, and that plasma astaxanthin concentrations reflect dietary salmon intake

76 e thymol:oleic acid DES (TAO) could preserve astaxanthin content after prolonged oxidative stress (40

77 ol oxidation products and the changes in the astaxanthin content and fatty acid profile in dried salt

78 Furthermore, astaxanthin content in the lipid was found to be increas

79 Astaxanthin content was determined electrochemically in

80 ll oil/d (0.60 g EPA/d, 0.28 g DHA/d, 0.45 g astaxanthin/d) or placebo (mixed vegetable oil).

81 Isolation and molecular analysis of astaxanthin-deficient mutants showed that BKT1 is requir

82 Further storage favoured both astaxanthin degradation (83%) and COPs formation (886.6

83 biliser had a significant effect (p<0.05) on astaxanthin degradation during storage.

84 in isomers, 5 astaxanthin monoesters, and 10 astaxanthin diesters (7+/-1mg astaxanthin/g).

85 Astaxanthin dominated all blooms, while Chla was most ab

86 Astaxanthin due to its strong antioxidant activity is be

87 Astaxanthin-enriched oil was encapsulated in alginate an

88 lts showed higher levels of 3S,3'S-all-trans-astaxanthin, EPA, and DHA in wild versus farmed salmon.

89 vivo and in vitro experiments indicated that astaxanthin esterification drove the formation and accum

90 ases may be the candidate enzymes catalyzing astaxanthin esterification.

91 Despite the effective absorption of astaxanthin esters at wavelengths where incoming irradia

92 Purpurogallin and astaxanthin esters dominated the glacier ice and snow al

93 In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help

94 In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in

95 echniques generally used for the recovery of astaxanthin from Haematococcus pluvialis and beta-carote

96 taneously extract, encapsulate and stabilize astaxanthin from Haematococcus pluvialis.

97 prepared, characterized, and used to extract astaxanthin from the microalga Haematococcus pluvialis w

98 High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersion

99 esters, and 10 astaxanthin diesters (7+/-1mg astaxanthin/g).

100 xolutein, beta-apo-2'-carotenol, adonirubin, astaxanthin, galloxanthin, and epsilon,epsilon-carotene,

101 e five distinct supramolecular structures of astaxanthin generated through self-assembly in solution.

102 nged by +50.6% and -11.0% in the placebo and astaxanthin groups, respectively).

103 The carotenoid pigment astaxanthin has important applications in the nutraceuti

104 The carotenoid astaxanthin has shown potent antioxidant and anti-inflam

105 sterification, common in naturally occurring astaxanthin, has been suggested to influence both colour

106 Our elucidation of the pathway to astaxanthin in A. aestivalis provides enabling technolog

107 n to produce the valuable red ketocarotenoid astaxanthin in abundance.

108 Despite salmon being a key dietary source of astaxanthin in American diets, the isomer contents acros

109 Solubilising astaxanthin in nanodispersion systems is a promising app

110 review emphasizes the chemistry and role of astaxanthin in pigmentation.

111 , such as canthaxanthin, phoenicoxanthin, or astaxanthin in plants is rare.

112 Plasma concentrations of 3S,3'S-all-trans-astaxanthin increased significantly in humans after cons

113 after prolonged oxidative stress (40% of the astaxanthin initially extracted was still present after

114 r carotenoid-binding sites being occupied by astaxanthin instead of beta-carotene or remaining empty

115 cessing and their effect on the stability of astaxanthin, integrated into a food matrix are discussed

116 stems is a promising approach to incorporate astaxanthin into water-based food formulations.

117 Astaxanthin is a carotenoid known for its strong antioxi

118 Astaxanthin is a carotenoid pigment found in numerous or

119 Astaxanthin is a strong coloring agent and a potent anti

120 rest of food industry to merchandise natural astaxanthin is growing up.

121 Astaxanthin is mainly responsible for flesh pigmentation

122 By its nature, astaxanthin is susceptible to degradation and can underg

123 neously synthesize triacylglycerol (TAG) and astaxanthin, is emerging as a leading candidate alga for

124 act contained all-trans-astaxanthin, two cis-astaxanthin isomers, 5 astaxanthin monoesters, and 10 as

125 Using mass spectrometry, we analyzed astaxanthin isomers, EPA, and DHA in wild and farmed sal

126 food processing and farming practices affect astaxanthin levels, and that plasma astaxanthin concentr

127 Cooking did not affect 3S,3'S-all-trans-astaxanthin levels, but they were lower in processed for

128 Astaxanthin, lutein and phospholipids (PC, LPC, PE, LPE

129 The pigments contain astaxanthin, lutein, canthaxanthin, and beta-carotene as

130 long-chain (LC) omega-3 ( omega-3) PUFAs and astaxanthin, may be a safe and effective alternative tre

131 the extraction and the production of stable astaxanthin microencapsulates.

132 ative damage with daily ingestion of natural astaxanthin might be a practical and beneficial strategy

133 xtinction coefficient than that of all-trans-astaxanthin, might compensate for colour loss induced by

134 Astaxanthin mitigates subarachnoid hemorrhage injury pri

135 measure of the degradation of the all-trans-astaxanthin molecule.

136 -astaxanthin, two cis-astaxanthin isomers, 5 astaxanthin monoesters, and 10 astaxanthin diesters (7+/

137 ular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorpor

138 n this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and

139 s significantly higher (p<0.05) than that of astaxanthin nanodispersions in orange juice and deionise

140 cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was

141 The cellular uptake of astaxanthin nanodispersions in skimmed milk was signific

142 e aim was to investigate the effects of oral astaxanthin on arterial stiffness, oxidative stress, and

143 attention is given to ketocarotenoids, viz., astaxanthin (one of them) stands out for its possible mu

144 an effective and stable system for efficient astaxanthin or lycopene delivery and bioavailability in

145 Carotenoid (astaxanthin or lycopene) emulsions obtained by high pres

146 e efficient and selective especially towards astaxanthin (p < 0.05).

147 Astaxanthin partially counterbalance the training-relate

148 ly (p<0.05) higher cellular uptake than pure astaxanthin powder.

149 Trans-astaxanthin prevented behavioural dysfunction and accumu

150 Astaxanthin produced by Haematococcus is a product that

151 Free astaxanthin produced larger amounts of 9-cis isomer wher

152 ssesses important physiological functions in astaxanthin-producing microalgae.

153 s of additional polyphenolic components viz. astaxanthin, propanoicacid, 1-monolinoleoylglycerol trim

154 Astaxanthin rapidly accumulates under unfavorable enviro

155 All the tested DESs gave astaxanthin recovery values of about 60 and 30% in 6 h i

156 The formation of astaxanthin requires only the addition of a carbonyl at

157 After 52weeks, the microbeads showed a total-astaxanthin retention of 94.1+/-4.1% (+4 degrees C/-ligh

158 findings suggest that high concentrations of astaxanthin-rich zooplankton can degrade the performance

159 ication decelerated degradation of all-trans-astaxanthin (RP-UHPLC-PDA), whereas, it had no influence

160 over xanthophylls and a weak base to recover astaxanthin--should be used for maximizing recovery of q

161 Trans-astaxanthin showed higher docking scores against the pro

162 The capacity of improving astaxanthin stability combined with the intrinsic safety

163 Therefore, astaxanthin stability was studied as influenced by monoe

164 ed the optimal storage condition to preserve astaxanthin stability.

165 directly confirmed the beneficial effects of astaxanthin supplementation on the antioxidant status of

166 of this study was to evaluate the effect of astaxanthin supplementation on the parameters of oxidati

167 Astaxanthin supplementation resulted in the increase in

168 e ring hydroxylase that were responsible for astaxanthin synthesis, the cluster also contained a nove

169 Trans-astaxanthin (TA), a keto-carotenoid found in aquatic inv

170 of the DES components makes the formulation astaxanthin-TAO appealing for the food ingredients/addit

171 ctive than green or blue, because of the red astaxanthin that surrounds and masks the algal chloropla

172 The extract contained all-trans-astaxanthin, two cis-astaxanthin isomers, 5 astaxanthin

173 accumulates large amounts of the antioxidant astaxanthin under inductive stress conditions, such as n

174 ile redness value a( *) showed dependence on astaxanthin value.

175 research, the electrooxidation of carotenoid astaxanthin was confirmed.

176 Nearly 2% astaxanthin was extracted by high-pressure homogenizatio

177 Astaxanthin was sensitive to saponification conditions;

178 Notably, 13-cis-astaxanthin, but not 9-cis-astaxanthin, was detected in plasma.

179 mp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared

180 -ketolase (BKT), the key enzyme synthesizing astaxanthin, were found in the genome, and both were up-

181 ability to accumulate the potent antioxidant astaxanthin, which has extensive applications in aquacul

182 the high-value nutraceutical ketocarotenoid astaxanthin, while increasing culture biomass.

183 egardless of the DES used; the monoesters of astaxanthin with C18-fatty acids were the main compounds

184 The formation of 9-cis astaxanthin, with its higher molar extinction coefficien