• Journal of Life Science
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• v.18 no.12
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• pp.1764-1770
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• 2008

The goal of this study is to increase production of astaxanthin in recombinant Escherichia coli by engineered isoprenoid pathway. We have previously reported structural and functional analysis of the astaxanthin biosynthesis genes from a marine bacterium, Paracoccus haeundaensis. The carotenoid biosynthesis gene cluster involved in astaxanthin production contained six carotenogenic genes (crtW, crtZ, crtY, crtI, crtB, and crtE genes) and recombinant E. coli harboring six carotenogenic genes from P. haeundaensis produced 400 ${\mu}g$/g dry cell weight (DCW) of astaxanthin. In order to increase production of astaxanthin in recombinant E. coli, we have cloned 4-hydroxy-3-methylbut-2-enyl diphosphate reductase (lytB), farnesyl diphosphate (FPP) synthase (ispA), and isopentenyl (IPP) diphossphate isomerase (idi) in the isoprenoid pathway from E. coli and coexpressed these genes in recombinant E. coli harboring the astaxanthin biosynthesis genes. This engineered E. coli strain containing both isoprenoid pathway gene and astaxanthin biosynthesis gene cluster produced 1,200 ${\mu}g$/g DCW of astaxanthin, resulting 3-fold increased production of astaxanthin.

• KSBB Journal
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• v.23 no.6
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• pp.546-550
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• 2008

Basic characteristics of astaxanthin including solubility and stability were investigated. Astaxanthin showed a very poor solubility in water, but it was highly soluble in organic solvents such as acetone and acetic acid. The solubility of astaxanthin in acidic condition was 10-20 times higher than those in neutral and basic conditions. Astaxanthin was very unstable in acidic condition under UV irradiation and in the presence of oxygen. Also, heating even for a very short time accelerated the degradation of astaxanthin. In conclusion, it is required to enhance the water-solubility and stability of astaxanthin for industrial application in food and cosmetic area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1363-1368
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• 2008

The extraction and quantitative analysis conditions for astaxanthin from Haematococcus pluvialis, and the structural characteristics of H. pluvialis extract, H. pluvialis hydrolysate and synthetic astaxanthin were investigated using UV/visible and FT-IR spectrometers. Astaxanthin was dissolved in methanol, and then treated to enhance the solubility by sonication for 45 min. With sonication pretreatment, the solubility of astaxanthin increased up to 1.5 times compared to that without sonication. The extracts were hydrolyzed by cholesterol esterase for the analysis of H. pluvialis extract containing astaxanthin ester. A HPLC method using reverse phase C18 column with methanol-water (95:5, v/v) as mobile phase was developed to analyze astaxanthin. After hydrolysis, the absorption spectrum of H. pluvialis hydrolysat was changed to similar pattern to synthetic astaxanthin, confirming the extraction and analysis condition of astaxanthin from H. pluvialis.

• Journal of Aquaculture
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• v.19 no.1
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• pp.57-63
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• 2006

This study was conducted to investigate the effects of dietary supplementation of spirulina (SPI) and asthaxanthin (AST) on growth performance and antioxidant activity in juvenile olive flounder (Paralichthys olivaceus) in low temperature season. Total 180 fish ($27.8{\pm}0.3g$, average weight ${\pm}S.D.$) were randomly divided into 12 groups, and 3 groups were fed one of four isonitrogenous (52% CP) and isocaloric $(18.3\;MJ\;kg^{-1})$ diets containing no SPI and AST, 0.5% SPI, 0.5% AST, and 0.5% each SPI and AST (designated by diets Control, SPI, AST and SPI+AST, respectively). After 6 weeks of feeding trial, the growth performance, feed utilization, whole body composition and survival of fish were not significantly affected by the experimental diets. There were no significant differences in hematocrit, hemoglobin, alanine aminotransferase and aspartate aminotransferase of fish fed all the experimental diets. The DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging assay indicated numerically increased antioxidant activity in liver of fish fed the SPI diet compared to that of fish fed the control diet, even though it was not significant. The present study shows that a low level (0.5%) of dietary supplementation of SPI and/or AST does not affect growth and feed utilization and intake of juvenile olive flounder in low temperature season.

• KSBB Journal
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• v.25 no.2
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• pp.130-136
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• 2010

Astaxanthin is an unsaturated compound with a double bond. So it is easily decayed by heat and oxidation (light) during its storage and processing of it. Nanoliposome formulation technology was utilized to improve the stability of astaxanthin. Nanoliposome preparation conditions were established and the stability of astaxanthin encapsulated nanoliposome and free astaxanthin was investigated. Thermal stability and UV-stability of astaxanthin encapsulated nanoliposome increased up to two times and tree times, respectively. Astaxanthin encapsulated nanoliposome could be used as a stable functional material for industrial purposes.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.247-257
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• 2014

Oil-in-water nanoemulsions of astaxanthin prepared by new vesicle, glyceryl citrate/ lactate/ linoleate/ oleate, were evaluated thoroughly in terms of cosmeceutical properties such as antioxidant effect, cell viability, influence of protein related enzyme, skin penetration, skin hydration and elasticity. Antioxidant effect and cell viability of nanoemulsion of astaxanthin were evaluated by DPPH and MTT assay. Also other properties of nanoemulsions of astaxanthin were measured by proteome analysis using 2D-PAGE, confocal laser scanning microscope and in-vivo test. We were able to find that the nanoemulsion of astaxanthin is good at scavenging of radical and inhibits the degradation of dermal extracellular matrix with the down-regulation of MMPs and other proteins related to MMP expression. CLSM was adopted for observing penetration of nanoemulsion of astaxanthin and showed high effective penetration rate compared to the nanoemulsion of astaxanthin prepared by conventional lecithin. In-vivo measurement of the nanoemulsions in hydration and elasticity were conducted to 11 Korean female adults for 28 days and showed better results.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.3
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• pp.225-231
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• 2013

Oil in water nanoemulsion of astaxanthin was prepared by high pressure homogenization. The emulsifying conditions including emulsifier type, concentration and astaxanthin concentration were optimized. Stability of nanoemulsion was measured using zetasizer, freeze-fracture scanning electron microscope (FF-SEM), particle analyzer and colorimeter. The mean diameter of the dispersed particles containing astaxanthin ranged from 160 to 190 nm. Size distribution was unimodal and extended from 40 to 200 nm. The nanoemulsion prepared by glyceryl citrate/lactate/linoleate/oleate had smaller particle size and narrow size distribution. Stable incorporation of astaxanthin in nanoemulsion was performed and checked using high performance liquid chromatography (HPLC), freeze-fracture scanning electron microscope (FF-SEM). Physical stability of nanoemulsion was not significantly changed during storage at both light and thermal condition for a month with zeta potential value of -41 mV meaning stable colloid.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• KSBB Journal
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• v.24 no.6
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• pp.570-578
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• 2009

In vitro biological activities such as antioxidant, whitening, anti-hangover and anticancer activities were evaluated. The antioxidant activities of astaxanthin and H. pluvialis extract were significantly higher than that of $\alpha$-tocopherol when the antioxidant activities were determined as xanthine oxidase inhibition, hydroxyl radical scavenging and DPPH radical scavenging. The whitening effect of H. pluvialis extract was about two times as kojic acid. H. pluvialis extract indicated an anticancer activity on a cervical cancer cell line. Astaxanthin showed anti-hangover effect of 1.5 times as jiguja extract. The anti-hangover effect of the inclusion complex (As-$\beta$-CD) was about 1.2 times of jiguja extract. And, the inclusion complex of Haematococcus pluvialis (H.p.-$\beta$-CD) showed almost the same whitening effect as kojic acid.

• Monthly Duck's Village
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• s.50
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• pp.92-93
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• 2007

충북 진천에 위치한 주원산오리(대표 이우진.사진)는 닭고기 대표기업 하림에서 인수되면서 생산, 종오리, 도압, 가공, 유통, 판매에 이르기까지 오리전문계열업체로서 대한민국 오리 산업을 대표하는 기업으로 거듭나고 있다. 특히 주원산오리는 'TOP 1&1'이란 슬로건을 내걸고 오리고기 시장점유율 1위, 수익률 1위 달성을 목표로 하고 있다. 또 기능성 물질인 아스타잔틴(Astaxanthin)을 이용해 특허까지 획득한 '아스타오리'를 개발, 시장에서 차별화 전략을 구축하고 있다.