DOCSLIB.ORG

The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato ition & F tr oo u d N f S o c Solomonov et al., J Nutr Food Sci 2018, 8:1 l i e a n n r c DOI: 10.4172/2155-9600.1000653 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato and Carnosic Acid In Vitro and In Vivo in a Mouse Model of Peritonitis Yulia Solomonov, Nurit Hadad and Rachel Levy* Department of Clinical Biochemistry, Faculty of Health Sciences, Ben-Gurion University of the Negev and Soroka University Medical Center, Beer-Sheva, Israel Abstract Inflammation has an important role in the pathogenesis of many diseases. The aims of the present research were to assess the effectiveness of a combination of Astaxanthin, Lycopene rich Tomato extract (Lyc-O-Mato®) and Carnosic acid, at low concentrations, to prevent the release of the inflammatory mediators from LPS stimulated macrophages in vitro an in vivo using a mouse model of peritonitis. Addition of low concentrations of Astaxanthin Lyc-O-Mato® and Carnosic acid to peritoneal mouse macrophages 1 h before addition of LPS for 24 h caused a synergistic inhibition of NO, PGE2 and TNFα secretion. The supplementation of a nutrient combination in drinking water resulted in attenuation of basal, but not stimulated, superoxide production by recruited neutrophils to the peritoneal cavity and in inhibition of inflammatory mediators production by peritoneal macrophages. Our results indicate a potential use of these combinations in many inflammatory states. Keywords: Astaxanthin; Proinflammatory mediators; Carotenoids; to study whether given together at low concentrations, will result in Polyphenols; Macrophages synergistic amplification of their efficacy to inhibit the production of inflammatory mediators by stimulated phagocytes in vitro. In addition, Introduction the present study aimed to determine whether their putative anti- Peripheral neutrophils and macrophages have an important role inflammatory effects are also exerted in vivo using a mouse model of in host defense but also participate in the pathogenesis of a variety sterile peritonitis. of diseases, including autoimmune diseases, and inflammatory Materials and Methods disorders [1]. Inflammatory stimuli such as lipopolysaccharide (LPS) and interferon-γ activate macrophages to produce a variety of pro- Isolation and culture of macrophage inflammatory cytokines such as interleukin-1β (IL-1β and tumor Peritoneal macrophages were collected from the peritoneal cavity necrosis factor-α (TNFα) and other inflammatory mediators including of 6-8 week old male ICR mice (Harlan, Israel) after an intraperitoneal prostaglandin E (PGE ) and nitric oxide (NO), which are generated 2 2 injection of 1.5 ml of thioglycolate broth (4%) 4 days before harvest, as by the activity of cyclooxygenase-2 (COX-2) and inducible nitric previously described [18]. Peritoneal macrophages were washed three oxide synthase (iNOS), respectively. These inflammatory mediators are involved in the pathogenesis of many human diseases [2-4]. times with PBS followed by hypotonic lysis of erythrocytes, yielding a Consequently, a common strategy for reducing the initiation and highly enriched (90-95%) macrophage cell population. Macrophages progression of inflammation-associated diseases is based on suppressing were identified by FACS analysis using FITC-conjugated rat anti-mouse the production of inflammatory mediators [4,5]. F4/80 (MCA497F) (Serotec, Oxford, England) by flow microfluorimetry on FACS (Becton Dickinson, Mountain View, CA). For each sample, Carotenoids and phenolics are associated with beneficial health 10,000 light scatter-gated viable cells were analyzed. Peritoneal effects, which are attributed to the consumption of fruits and macrophages (1 x 106 cells/well) were cultured in 96-well plates at vegetables and are related at least in part to their antioxidant activity ° 37 C in 5% CO2 atmosphere in RPMI 1640 medium containing 10% [6-8]. Astaxanthin (3,3-dihydroxy-beta, beta-carotene-4,4-dione) FCS, 2 mm L-glutamine; 100 U/ml penicillin; 100 μg/ml streptomycin belongs to the xanthophyll subclass of carotenoids. Several studies (Beit-Haemek, Israel). Cells were stimulated with 100 ng/ml LPS from have demonstrated that Astaxanthin possesses powerful antioxidant Salmonela enterica serotype typhimurium in the absence or presence of properties, both in vitro and in vivo, especially as an inhibitor of LDL Astaxanthin, Lyc-O-Mato®, or carnosic acid and their combinations. LPS oxidation [9]. Lycopene is a naturally occurring non pro-vitamin A was purchased from Sigma, Israel. Astaxanthin and Lyc-O-Mato® were carotenoid found mainly in tomato and tomato products [10] with potent antioxidant properties [6]. Phenolics compose the major class of plant-derived antioxidants. The commonly used spice and flavoring agent rosemary, derived from the leaves of the plant Rosmarinus *Corresponding author: Rachel Levy, Department of Clinical Biochemistry, Faculty officinalis L, possesses potent antioxidant properties [8,11]. of Health Sciences, Ben-Gurion University of the Negev and Soroka University Medical Center, Beer-Sheva, Beer Sheva 84105, Israel, Tel: 972-8-6403186; Fax: Several studies have reported the anti-inflammatory effect of 972-8-6467477; E-mail: [email protected] different carotenoids, including Astaxanthin, lycopene, and of phenolic Received December 13, 2017; Accepted January 03, 2018; Published January 10, Carnosic acid [12-14]. These phytonutrients have been shown to 2018 inhibit the production of pro-inflammatory mediators, such as NO, Citation: Solomonov Y, Hadad N, Levy R (2018) The Combined Anti-Inflammatory interleukins, TNF-α, COX-2, and the transcription nuclear factor- κB Effect of Astaxanthin, Lyc-O-Mato and Carnosic Acid In Vitro and In Vivo in a Mouse (NF- κB), by stimulated macrophages [12,13,15-17]. However, high Model of Peritonitis. J Nutr Food Sci 8: 653. doi: 10.4172/2155-9600.1000653 concentrations of these compounds were needed to achieve a significant Copyright: © 2018 Solomonov Y, et al. This is an open-access article distributed inhibition. Considering that phytonutrients exist in nature and in our under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original diets prevalently in combinations, the present study was originated author and source are credited. J Nutr Food Sci, an open access journal ISSN: 2155-9600 Volume 8 • Issue 1 • 1000653 Citation: Solomonov Y, Hadad N, Levy R (2018) The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato and Carnosic AcidIn Vitro and In Vivo in a Mouse Model of Peritonitis. J Nutr Food Sci 8: 653. doi: 10.4172/2155-9600.1000653 Page 2 of 7 supplied by LycoRed Natural Products Industries Ltd. (Beer-Sheva, emulsion without any nutrients served as placebo. The animals drank Israel). Two preparations of Natural Astaxanthin were used throughout 4 ml/water per day; thus, the phytonutrient intake of Astaxanthin, Lyc- the study and acted very similarly. One preparation of Astaxanthin was O-Mato®, Carnosic acid was 4.9:10: 6.6 mg/Kg/day, respectively. a 20% oleoresin, and the other preparation of Astaxanthin was 13.5% Sterile peritonitis was induced by injection of a sterile thioglycollate oleoresin. Lyc-O-Mato®, tomato oleoresin, (consists of lycopene 6% solution (4% w/v in PBS) to the peritoneal cavity. Neutrophils are and contains additional tomato phytonutrients such the carotenoids recruited to the peritoneal cavity during the first 24 h and then as carotene, phytoene, phytoene as well as natural tomato tocopherols replaced by monocyte-macrophages. Peritoneal cells were harvested Carnosic acid (98.5% pure) was purchased from Alexis Biochemicals after 24 h to isolate neutrophils or after 4 days to isolate macrophages (Lousen, Switzerland). The phytonutrients were dissolved in DMSO using three washes of the peritoneal cavity with 8 ml RPMI medium. (in a final concentration of 5 mM). The mixture was vortexed and Peritoneal cells were washed three times with PBS followed hypotonic incubated in a water bath at 37°C (with shaking) for 10 min, sonicated lysis of erythrocytes, yielding a high homogenous (90%) neutrophil in a sonicator bath for 15 sec X 3 times. For final concentrations of cell population harvested 24 h after the induction of peritonitis. phytonutrients appropriate volumes from the stock solution were Homogenous (90%) macrophage cell population collected 4 days later. added to warmed culture medium. To the control tubes appropriate Peritoneal cell populations were identified by flow microfluorimetry on volumes of DMSO (0.1-0.2%) were added. The % inhibition in each FACS (Becton Dickinson, Mountain View, CA) using FITC-conjugated tube test was calculated in relation to its control. rat anti-mouse neutrophils (MCA771F), FITC-conjugated rat anti- NO production assay mouse F4/80 (MCA497F), and FITC-conjugated rat anti-mouse CD3 (MCA500F) (Serotec, Oxford, England) for the characterization of NO levels in the supernatant of cell cultures were determined by neutrophils, monocyte-macrophages and lymphocytes, respectively. assaying nitrite concentration using Griess reagent and sodium nitrite as a standard [19]. Superoxides production by neutrophils Superoxide anion (O -) release was measured as the superoxide PGE2 measurement 2 dismutase-inhibitable reduction of ferricytochrome c by the microtiter Supernatants were collected from resting and LPS-stimulated plate technique as described before
Load more

Recommended publications
  • Choosing the Best Marine-Derived Omega-3 Products for Therapeutic Use: an Evaluation of the Evidence
    STEVENS POINT, WISCONSIN Technical Report Choosing the Best Marine-derived Omega-3 Products for Therapeutic Use: An Evaluation of the Evidence October 2013 The Point Institute is an independent research organization focused on examining and disseminating information about the use of natural therapeutic options for treating and preventing chronic disease. We provide these technical reports as research summaries only-they are not intended to be used in place of sound medical advice by a licensed health care practitioner. The Point Institute Director: Thomas Guilliams Ph.D. Website: www.pointinstitute.org Email: [email protected] The Point Institute www.pointinstitute.org Choosing the Best Marine-derived Omega-3 Products for Therapeutic Use: An Evaluation of the Evidence There is overwhelming data to recommend a wide range of therapeutic uses for marine-derived omega-3 fatty acids (primarily EPA and DHA). Likewise, there are also an overwhelming number of different forms, sources and ways to deliver these omega-3 fatty acids; which unfortunately, has led to confusion in product selection for both clinician and patient alike. We will walk through the most common issues discussed in selecting the appropriate omega-3 fatty acid product, with the goal to bring clarity to the decision-making process. For the most part, the marine omega-3 fatty acid category is dominated by products that can be best described as “fish oil.” That is, while there are products available that deliver omega-3 fatty acids from other marine sources, nearly all the available research has been done with fish oil derived fatty acids. This fish oil data has become the benchmark for efficacy and safety, and is the standard to which we compare throughout this paper.
    [Show full text]
  • Krill Oil and Astaxanthin
    Krill Oil and Astaxanthin Krill are small reddish-color crustaceans, similar to shrimp, that abound in cold Arctic waters. They survive in such cold, frigid temperatures because of their natural anti- freeze, the polyunsaturated fatty acids EPA and DHA. EPA and DHA are bound to molecules called phospholipids (especially phosphatidyl choline) that act to help transport nutrients into cells and change the structure of animal cell membranes. Studies show that these combined fatty acids have better absorption into the cell membranes throughout the body, especially the brain, as compared to other types of fish oils. Although it has less EPA/DHA content than most fish oils, krill oil seems to be almost twice as absorbable. Unlike fish oil, krill oil also contains a very potent antioxidant, astaxanthin, which helps prevent krill oil from oxidizing (turning rancid). Astaxanthin is a red pigment found in different types of algae and phytoplankton. It is astaxanthin that gives salmon and trout their reddish color. It is considered to be one of the most potent natural antioxidants, almost 50 times stronger than beta-carotenes found in fruits and vegetables and 65 times better as an anti-oxidant than vitamin C. Krill oil is composed of 40% phospholipids, 30% EPA and DHA, astaxanthin, vitamin A, vitamin C, various other fatty acids, and flavanoids (anti-oxidant compounds) Human studies indicate krill oil is powerful at decreasing inflammation throughout the body, especially in the brain. It reduces C-reactive protein, a marker for heart disease. Tests indicate it has a powerful anti-inflammatory remedy for rheumatoid as well as osteoarthritis.
    [Show full text]
  • Anti-Obesity Effect of Carotenoids
    Anti-Obesity Effect of Carotenoids: Direct Impact on Adipose Tissue and Adipose Tissue-Driven Indirect Effects Lourdes Mounien, Franck Tourniaire, Jean-Francois Landrier To cite this version: Lourdes Mounien, Franck Tourniaire, Jean-Francois Landrier. Anti-Obesity Effect of Carotenoids: Direct Impact on Adipose Tissue and Adipose Tissue-Driven Indirect Effects. Nutrients, MDPI, 2019, 11 (7), pp.1562. 10.3390/nu11071562. hal-02487581 HAL Id: hal-02487581 https://hal-amu.archives-ouvertes.fr/hal-02487581 Submitted on 21 Feb 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License nutrients Review Anti-Obesity Effect of Carotenoids: Direct Impact on Adipose Tissue and Adipose Tissue-Driven Indirect Effects Lourdes Mounien 1, Franck Tourniaire 1,2 and Jean-Francois Landrier 1,2,* 1 Aix Marseille Univ, INSERM, INRA, C2VN, 13385 Marseille, France 2 CriBioM, criblage biologique Marseille, faculté de Médecine de la Timone, 13256 Marseille, France * Correspondence: [email protected]; Tel.: +33-491-324-275 Received: 29 May 2019; Accepted: 7 July 2019; Published: 11 July 2019 Abstract: This review summarizes current knowledge on the biological relevance of carotenoids and some of their metabolites in obesity management.
    [Show full text]
  • Astaxanthin: a Comparative Case of Synthetic VS
    University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Faculty Publications and Other Works -- Engineering -- Faculty Publications and Other Chemical and Biomolecular Engineering Works 2013 Astaxanthin: A Comparative Case of Synthetic VS. Natural Production Khoa Dang Nguyen [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_chembiopubs Part of the Food Biotechnology Commons, Industrial Technology Commons, Other Education Commons, and the Science and Technology Policy Commons Recommended Citation Nguyen, Khoa Dang, (2013). Astaxanthin: A Comparative Case of Synthetic VS. Natural Production. Chemical and Biomolecular Engineering Publications and Other Works. http://trace.tennessee.edu/ utk_chembiopubs/94 This Article is brought to you for free and open access by the Engineering -- Faculty Publications and Other Works at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Faculty Publications and Other Works -- Chemical and Biomolecular Engineering by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. Astaxanthin: A Comparative Case of Synthetic VS. Natural Production Khoa Nguyen May 6, 2013 Abstract Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast (Phaffia rhodozyma) fermentation, or algal (Haematococcus pluvialis) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various parameters during all three production processes.
    [Show full text]
  • Astaxanthin (A9335)
    Astaxanthin Product Number A 9335 Storage Temperature -0 °C Product Description 4. Stabilize free radicals by adding them to its Molecular Formula: C40H52O4 structure (long double-bond chain) rather than Molecular Weight: 596.9 donating an atom or electron to the radical. Melting point: 182 °C1 5. Resist the chain reactions that can occur when a CAS Number: 472-61-7 fatty acid is oxidized, thus allowing it to scavenge or quench longer than an antioxidant that cannot This product is a naturally occurring carotenoid stop this chain reaction. pigment and is a powerful biological antioxidant.2,3 It is 6. Trap more types of radicals (alkoxyl, hydroxyl, a member of a select group of carotenoids known as peroxyl, singlet and triplet oxygen) than any other xanthophylls, or oxygenated carotenoids. antioxidant. Xanthophylls are some of the most active carotenoids 7. Travel more readily in the body and is more and astaxanthin is the most active xanthophylls. It bioavailable, since it binds to lipoproteins. exhibits strong, free-radical scavenging activity4 and 8. Inhibit reactive oxygen species that cause cellular protects against lipid peroxidation and oxidative inflammation, thus having anti-inflammatory damage of LDL-cholesterol5, cell membranes, cells, capabilities. and tissues. 9. Transport alkoxyl radicals along its long chain (like a bridge) to the lipid/water interface, where an This product has a molecular structure similar to that antioxidant such as vitamin C can scavenge it. It 7,8 of β-carotene. However, this product has thirteen has also been shown to have antitumor activity 9,10 conjugated double bonds (in contrast to eleven in and immune system enhancement capabilities.
    [Show full text]
  • Natural Astaxanthin the Supplement You Can Feel
    NATURAL ASTAXANTHIN THE SUPPLEMENT YOU CAN FEEL BOB CAPELLI TECHNICALLY REVIEWED BY LIXIN DING, PHD Including excerpts from renowned health and nutrition experts Dr. Joseph Mercola, Mike Adams “The Health Ranger,” Suzy Cohen RPh, Susan Smith Jones, PhD, and more Natural Astaxanthin “The Supplement You Can Feel” By Bob Capelli Technically Reviewed by Lixin Ding, PhD Graphic Design by Francis Capelli Natural Astaxanthin State-of-the-Art Farm with glass-tube photobioreactors © Copyright 2018 Algae Health Sciences, Inc., a BGG Company All rights reserved ISBN-13: 978-0-9992223-0-0 ISBN-10: 0-9992223-0-9 Publisher’s Note This book is intended for professionals in the nutritional supplement industry, researchers, doctors and other health-related professionals. It is not intended for consumers. The information herein is for educational purposes only; it is not to be taken as medical advice or as an attempt to sell a particular product. The opinions expressed are those of the author. People with medical problems or questions should consult a health professional. Information in this book is not intended to diagnose, treat, cure or prevent any disease. The publisher of this book, Algae Health Sciences, Inc. (AlgaeHealth), a divi- sion of BGG, is a producer of Natural Astaxanthin from Haematococcus microalgae. This book is intended as an educational tool offered by AlgaeHealth to further indus- try and professional knowledge on Natural Astaxanthin and the medical research on its health benefits. This book may not be reproduced in whole or in part, by any means, without writ- ten permission from AlgaeHealth. Please contact us at [email protected] for inquiries.
    [Show full text]
  • Astaxanthin-, Β-Carotene-, and Resveratrol-Rich Foods Support Resistance Training-Induced Adaptation
    antioxidants Article Astaxanthin-, β-Carotene-, and Resveratrol-Rich Foods Support Resistance Training-Induced Adaptation Aki Kawamura 1,2, Wataru Aoi 1,*, Ryo Abe 1,3, Yukiko Kobayashi 1, Masashi Kuwahata 1 and Akane Higashi 1 1 Division of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Kyoto 6068522, Japan; [email protected] (A.K.); [email protected] (R.A.); [email protected] (Y.K.); [email protected] (M.K.); [email protected] (A.H.) 2 Sports Science Research Promotion Center, Nippon Sport Science University, Tokyo 1588508, Japan 3 Department of Nutrition Management, Wakayama Medical University Hospital, Wakayama 6418510, Japan * Correspondence: [email protected]; Tel.: +81-75-703-5417 Abstract: Resistance training adaptively increases the muscle strength associated with protein an- abolism. Previously, we showed that the combined intake of astaxanthin, β-carotene, and resveratrol can accelerate protein anabolism in the skeletal muscle of mice. The purpose of this study was to investigate the effect of anabolic nutrient-rich foods on muscle adaptation induced by resistance training. Twenty-six healthy men were divided into control and intervention groups. All participants underwent a resistance training program twice a week for 10 weeks. Astaxanthin-, β-carotene-, and resveratrol-rich foods were provided to the intervention group. Body composition, nutrient intake, maximal voluntary contraction of leg extension, oxygen consumption, and serum carbonylated protein level were measured before and after training. The skeletal muscle mass was higher after training than before training in both groups (p < 0.05). Maximal voluntary contraction was increased after training in the intervention group (p < 0.05), but not significantly increased in the control group.
    [Show full text]
  • Encapsulation of Astaxanthin-Enriched Camelina Seed Oil Obtained by Ethanol- Modified Supercritical Carbon Dioxide Extraction" (2019)
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Food Science and Technology Department Science and Technology 4-2019 ENCAPSULATION OF ASTAXANTHIN- ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION Liyang Xie University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/foodscidiss Part of the Food Chemistry Commons, and the Food Processing Commons Xie, Liyang, "ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL- MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION" (2019). Dissertations, Theses, & Student Research in Food Science and Technology. 100. https://digitalcommons.unl.edu/foodscidiss/100 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION Liyang Xie A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science and Technology Under the Supervision of Professors Yue Zhang and Ozan N. Ciftci Lincoln, Nebraska April, 2019 ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION Liyang Xie, M.S. University of Nebraska, 2019 Advisors: Yue Zhang and Ozan N. Ciftci Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries.
    [Show full text]
  • Canthaxanthin, a Red-Hot Carotenoid: Applications, Synthesis, and Biosynthetic Evolution
    plants Review Canthaxanthin, a Red-Hot Carotenoid: Applications, Synthesis, and Biosynthetic Evolution Bárbara A. Rebelo 1,2 , Sara Farrona 3, M. Rita Ventura 2 and Rita Abranches 1,* 1 Plant Cell Biology Laboratory, Instituto de Tecnologia Química e Biológica António Xavier (ITQB NOVA), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal; [email protected] 2 Bioorganic Chemistry Laboratory, Instituto de Tecnologia Química e Biológica António Xavier (ITQB NOVA), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal; [email protected] 3 Plant and AgriBiosciences Centre, Ryan Institute, NUI Galway, H19 TK33 Galway, Ireland; [email protected] * Correspondence: [email protected] Received: 14 July 2020; Accepted: 13 August 2020; Published: 15 August 2020 Abstract: Carotenoids are a class of pigments with a biological role in light capture and antioxidant activities. High value ketocarotenoids, such as astaxanthin and canthaxanthin, are highly appealing for applications in human nutraceutical, cosmetic, and animal feed industries due to their color- and health-related properties. In this review, recent advances in metabolic engineering and synthetic biology towards the production of ketocarotenoids, in particular the red-orange canthaxanthin, are highlighted. Also reviewed and discussed are the properties of canthaxanthin, its natural producers, and various strategies for its chemical synthesis. We review the de novo synthesis of canthaxanthin and the functional β-carotene ketolase enzyme across organisms, supported by a protein-sequence-based phylogenetic analysis. Various possible modifications of the carotenoid biosynthesis pathway and the present sustainable cost-effective alternative platforms for ketocarotenoids biosynthesis are also discussed. Keywords: canthaxanthin; metabolic engineering; carotenoid biosynthesis pathway; plant secondary metabolite; chemical synthesis 1.
    [Show full text]
  • ZEAXANTHIN (SYNTHETIC) and ZEAXANTHIN-RICH EXTRACT
    ZEAXANTHIN (SYNTHETIC) and ZEAXANTHIN-RICH EXTRACT Chemical and Technical Assessment (CTA) Initially prepared by Ivan Stankovic, Ph.D., 63rd JECFA (2004) Revised by Lucia Valente Soares, Ph.D., 67th JECFA (2006) 1. Summary Zeaxanthin, 3R,3'R-β,β-carotene-3,3'-diol, belongs to a group of pigments known as xanthophylls or oxycarotenoids which have no provitamin A activity. Zeaxanthin (synthetic) can be produced through a process involving a Wittig reaction. Zeaxanthin-rich extract is obtained by extraction of the red flowers of Tagetes erecta L., followed by saponification and crystallization. The two products are of fundamentally different compositions concerning the content of zeaxanthin, by-products and impurities. Zeaxanthin (synthetic) and zeaxanthin-rich extract can be used as nutritional supplements and colours in a wide range of foods such as baked goods, beverages, breakfast cereals, chewing gum, egg products, fats and oils, gravies and sauces, hard and soft candy, infant and toddler foods (other than infant formula), milk products, processed fruits and fruit juices, soups and soup mixes in levels ranging from 0.5 to 70 mg/kg. Zeaxanthin (synthetic) and zeaxanthin-rich extract were evaluated at the 63rd JECFA (2004); zeaxanthin (synthetic) was reevaluated at the 67th JECFA (2006). The related xanthophylls was considered at the 31st JECFA (1987). Tagetes extract (commercial xanthophylls preparation) was evaluated at the 55th JECFA (2000) and again at the 57th JECFA (2001). Specifications for zeaxanthin (synthetic) were revised at the 67th JECFA and published in the Combined Compendium of Specifications (vol. 3, 2006). Separate specifications for zeaxanthin (synthetic) and for zeaxanthin-rich extract from Tagetes erecta L.
    [Show full text]
  • A Comprehensive Review of Human Clinical Studies
    Natural Astaxanthin: A Comprehensive Review of Human Clinical Studies This document provides an overview of the current knowledge of the health benefits and mode of action of natural astaxanthin from Haematococcus pluvialis microalgae. Issue date: 04 September 2017 Issue number: 3 Supersedes date: 10 March 2017 Contents 1 Introduction 3 2 Astaxanthin as an Antioxidant 3 3 Safety and Bioavailability 5 4 Overview of Human Clinical Studies Using Astaxanthin 7 5 Health Benefits Supported by Clinical Studies with Astaxanthin from Haematococcus Pluvialis 8 5.1 Promotes Healthy Oxidative Balance 8 5.2 Supports Cardiovascular Health 10 5.3 Supports Healthy Skin 13 5.4 Supports Healthy Aging 15 5.5 Supports the Body’s Recovery from Heavy Exercise 19 6 Combinatorial Applications of Astaxanthin 22 7 Conclusion 22 8 Bibliography 23 9 Appendix 26 Disclaimer The information contained within is intended for business-to-business educational and informational purposes only. This information is not intended for release or dissemination to retail consumers or other third parties. Although the information provided herein is, to the best of Algalif ehf’s knowledge and belief, truthful and accurate, Algalif ehf does not guarantee the accuracy or completeness of the information. Companies desiring to incorporate any structure/ function claims contained herein into the labeling or advertising of any finished dietary supplement must consult with competent legal counsel to ensure any such claim is lawful and substantiated for the specific product marketed. Algalif ehf assumes no liability and disclaims any and all responsibility for buyer’s product claims or claims made by any third party.
    [Show full text]
  • Dietary Canthaxanthin Reduces Xanthophyll Uptake and Red Coloration in Adult Red-Legged Partridges Carlos Alonso-Alvarez1,*, Esther Garcıa-Dé Blas2 and Rafael Mateo2
    © 2018. Published by The Company of Biologists Ltd | Journal of Experimental Biology (2018) 221, jeb185074. doi:10.1242/jeb.185074 RESEARCH ARTICLE Dietary canthaxanthin reduces xanthophyll uptake and red coloration in adult red-legged partridges Carlos Alonso-Alvarez1,*, Esther Garcıa-dé Blas2 and Rafael Mateo2 ABSTRACT these traits would have evolved under sexual selection to signal Carotenoids give color to conspicuous animal signals that are often individual quality during intra-sexual competition or mate choice the product of sexual selection. Knowledge of the mechanisms (e.g. Senar, 2006; Hill, 2006). involved in carotenoid-based signaling is critical to understanding In spite of the large number of different carotenoids giving rise to how these traits evolve. However, these mechanisms remain only animal coloration, not many are involved in the production of red partially understood. Carotenoids are usually viewed as scarce ornaments. Thus, for instance, astaxanthin and/or canthaxanthin dietary antioxidants whose allocation to ornaments may trade off are present in 90% of the red traits of avian species (reviewed in against health. This trade-off would ensure its reliability as a signal of table 5.1 in McGraw, 2006). In aquatic birds, these two individual quality. In the case of red (keto)carotenoids, the literature ketocarotenoids can be directly obtained from the diet because suggests that some species may show constraints in their uptake. they often feed on invertebrates that store large amounts of these red Canthaxanthin is one of the most common ketocarotenoids in red compounds (Hudon and Brush, 1990; Negro et al., 2000; Matsuno, ornaments of animals. It is often commercially used as a dietary 2001).
    [Show full text]