ライフサイエンスコーパス: astaxanthin

1 pitulate, recoverable nutraceutical compound astaxanthin.

2 a highly valuable carotenoid nutraceutical, astaxanthin.

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

4 carotenoids, including approximately 90% C50-astaxanthin.

5 tion drove the formation and accumulation of astaxanthin.

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

7 that BKT1 is required for the production of astaxanthin.

8 ning the initial amount of phospholipids and astaxanthin.

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

10 rface soil was shown to produce hydroxylated astaxanthin.

11 rine isolate that also produced hydroxylated astaxanthin.

12 ne ring hydroxylase that further hydroxylate astaxanthin.

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

14 3'-oxolutein (3.8%), meso-zeaxanthin (3.0%), astaxanthin (28.2%), galloxanthin (12.2%), epsilon,epsil

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

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

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

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

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

20 Astaxanthin, a red ketocarotenoid with strong antioxidan

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

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

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

24 Astaxanthin and galloxanthin were the dominant carotenoi

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

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

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

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

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

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

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

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

33 Astaxanthin (ATX) is a dietary carotenoid of crustaceans

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

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

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

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

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

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

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

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

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

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

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

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

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

47 Astaxanthin colloidal particles were produced using solv

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

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

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

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

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

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

54 Astaxanthin-enriched oil was encapsulated in alginate an

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

56 ases may be the candidate enzymes catalyzing astaxanthin esterification.

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

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

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

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

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

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

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

64 The carotenoid pigment astaxanthin has important applications in the nutraceuti

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

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

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

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

69 Solubilising astaxanthin in nanodispersion systems is a promising app

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

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

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

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

74 Astaxanthin is a carotenoid known for its strong antioxi

75 Astaxanthin is a carotenoid pigment found in numerous or

76 Astaxanthin is a strong coloring agent and a potent anti

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

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

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

80 the extraction and the production of stable astaxanthin microencapsulates.

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

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

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

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

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

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

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

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

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

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

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

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

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

94 Astaxanthin produced by Haematococcus is a product that

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

96 ssesses important physiological functions in astaxanthin-producing microalgae.

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

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

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

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

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

102 Therefore, astaxanthin stability was studied as influenced by monoe

103 ed the optimal storage condition to preserve astaxanthin stability.

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

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

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

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

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

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

110 Astaxanthin was sensitive to saponification conditions;

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

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