• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.165-170
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• 2003

A sensitive and accurate method for the detection of astaxanthin was developed. The optimum HPLC system for the extraction and quantification of astaxanthin was based on a reversed phase column, and a quaternate mobile phase contained dichloromethane. The amount of astaxanthin can be accurately quantified in Phaffia rhodozyma cultures. The results of this study suggest that the mixture solution of dimethylsulphoxide and acetone is the optimal extraction solvent for astaxanthin and samples treatment for astaxanthin analysis must control low temperature and absent light operation strictly.

• Journal of Microbiology and Biotechnology
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• v.13 no.2
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• pp.175-181
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• 2003

The production of a carotenoid astaxanthin, a growth-associated principal pigment, is limited in a batch cultivation, because a high glucose concentration severely inhibits the cell growth and also influences the carotenoid production. Therefore, a fermentation strategy including effective chemicals for the high-level production of cells and astaxanthin by a mutant strain Phaffia rhodozyma AJ-6-1 was developed in a fed-batch culture. First, a production medium for maximizing the cell and astaxanthin yields was formulated and optimized. Using this optimized medium, the highest cell and astaxanthin concentrations obtained were about 38.25 g/1 and 34.77 mg/1, respectively. In addition, an attempt was made to increase the amount of astaxanthin using effective chemicals such as ethanol and acetic acid, which are known at an inducer and/or precursor of carotenoid synthesis. When either 10g/1 ethanol or 5 g/1 acetic acid was added to investigate the resulting astaxanthin content, a relatively high astaxanthin concentration or 45.62 mg/l and 43.87 mg/1, respectively, was obtained, and the cell concentrations also increased slightly under these conditions. Therefore, these results imply that a fed-batch culture of the mutant strain P. rhodozyma AJ-6-1 could be effectively employed in the commercial production of astaxanthin, although the factors affecting the productivity remain to be elucidated.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.198-201
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• 2000

The capacity of micelle formation between astaxanthin and various surfactants was compared. Tween 20 was identified the most suitable surfactant in terms of astaxanthin extraction capacity. The ethylene oxide group of Tween 20 was identified as the most significant factor to increase the HLB value that determined the extraction capacity. The effect of micelle formation condition, such as molar ratio of astaxanthin and Tween 20, pH and ionic strength was also investigated. pH and ionic strength showed no significant effects. Antioxidant activity of astaxanthin was twice of ${\alpha}-tocopherol$ and 4 times of ${\beta} -carotene$. Crude astaxanthin extract from the yeast cell seemed to be less degraded than pure astaxanthin by air and light exposure, probably because of the presence of other carotenoids and lipids. Under the optimal conditions, the molar ratio of micelle formed was found to be 1 : 12 for astaxanthin : Tween 20.

• Journal of Life Science
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• v.27 no.3
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• pp.339-345
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• 2017

Carotenoids are natural lipid-soluble pigments, which are produced primarily by bacteria, algae, and plants. Many studies have focused on the identification, production, and utilization of natural sources of astaxanthin from algae, yeast, and crustacean byproducts as an alternative to the synthetic pigment, which is mostly used today. The aim of the present study was to identify a mutant of Paracoccus haeundaensis by exposure to UV and ethyl methanesulfonate (EMS). The mutant was then exposed to nutrient stress conditions to isolate an astaxanthin-hyperproducing strain, followed by characterization of the mutant. The survival rate decreased in accordance with an increase in the UV exposure time and an increase in the EMS concentration. A mutant of the original P. haeundaensis strain was identified that showed hyperproduction of astaxanthin following exposure to UV irradiation (20 min) and EMS treatment (0.4 M concentration). The optimal culture conditions for the PUE mutant were $25^{\circ}C$, pH 7-8, and 3% NaCl. The effects of various carbon and nitrogen sources on the growth and astaxanthin production of PUE were examined. The addition of 1% raffinose and 3% potassium nitrate influenced cell growth and astaxanthin production. The selected mutant exhibited an increase of 1.58 folds in astaxanthin content compared to initial wild type strain. A genetically stable mutant strain obtained using mutagen (UV irradiation and EMS treatment) may be a suitable candidate for further industrial scale production of astaxanthin.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.215-219
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• 2010

The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 mg astaxanthin/kg basal diet) and NA (50 mg astaxanthin/kg basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not remarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.

• KSBB Journal
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• v.17 no.2
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• pp.176-181
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• 2002

Astaxanthin (3,3＇-dihydroxy-${\beta}$, ${\beta}$-carotene-4-4＇-dione), a natural pigment of pink to red color, is widely distributed in nature particularly in the skin layer of salmonoids and the crust of shrimp, lobster, etc. Recently, it was produced from the yeast culture of Phaffia rhodozyma. Because of its high thermal stability and antioxidant functionality, its applications can be extended into food, cosmetics, and pharmaceutical ingredient beyond the traditional feed additive. Because of its very high lipophilicity, astaxanthin has been extracted traditionally by strong organic solvents such as chloroform, petroleum ether, acetone, etc. In this study, we developed a surfactant-based solubillization system for astaxanthin, and used it to extract astaxanthin from disrupted yeast cells. Among Tween 20, Triton X-100 and SDS, Tween 20 was identified as the most suitable surfactant in terms of extraction capacity and safety. The ethylene oxide group of Tween 20 was identified as the most significant factor to increase the HLB value that determined the extraction capacity. The effects of micelle formation condition, such as the molar ratio of astaxanthin and Tween 20, pH, and ionic strength were also investigated. pH and ionic strength showed no significant effects. The optimal molar ratio between astaxanthin and Tween 20 was 1 : 12. Antioxidant activity of astaxanthin was higher than ${\beta}$-carotene and ${\alpha}$-tocopherol. Astaxanthin in the crude extract from the yeast cell was more resistant to air and/or light degradation than pure astaxanthin, probably because of the presence of other carotenoids and lipids.

• Microbiology and Biotechnology Letters
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• v.29 no.4
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• pp.227-233
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• 2001

To maximize astaxanthin (3,3'-dihydroxy-$\beta\beta$'carotene-44'-dione) production by high density Haematococcus pluvialis cultures, various, media were examined Among tested media, \`Hong Kong Medium and Modified Bolds Basal Medium showed the best result for cell growth ( $2.0$\times$10^{ 6}$cells /mL) and for astaxanthin content per cell (9.7 mg astaxanthin mg/g cell), respectively, Maximum astasanthin concentration of 6.1mL was obtained at pH 7.5, $20^{\circ}C$~$25^{\circ}C$ Deficiencies of nitrogen source($NaNO_3$ and proteose-peptone) found to simulate astaxanthin formation Relatively low light inten- sity of $60\mu$E ($\m^2$s) was sutiable for vegetative cell growth while higher light intensity was required for higher astaxanthin accumulation.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1019-1025
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• 2006

Two experiments were conducted separately to study the effect of astaxanthin on production performance and egg quality in laying hens and meat quality in finishing pigs. In Experiment 1, four hundred Brown Hy-Line layers, 26 weeks of age, were randomly divided into five treatments according to a single factorial arrangement. Each treatment had four replicates comprising 20 birds each. The dietary treatments were: 0, 0.7, 0.9, 1.1 and 1.3 ppm of astaxanthin fed for 14 days. Then all the birds were fed an astaxanthin-free diet (0 ppm astaxanthin) for an additional 7 days. The results showed that dietary astaxanthin had no significant effect on layer production performance. There was no significant effect (p>0.05) on egg weight, yolk height and Haugh unit (HU) with increasing dietary astaxanthin level and increased storage time. Yolk color was linearly increased (p<0.01) with the increasing dietary astaxanthin level and significantly decreased with the increasing storage time (p<0.05). The TBARS value in yolk decreased linearly (p<0.05) with increasing amount of dietary astaxanthin and storage time. When the diets were replaced with the astaxanthin-free feeds, all parameters concerning egg quality decreased with increasing days of measurement, especially the yolk color, and HU significantly decreased (p<0.05). In experiment 2, thirty-six barrows ($L{\times}Y{\times}D$), $107{\pm}3.1kg$ BW, were randomly divided into three treatments according to a single factorial arrangement. Each treatment had three replicates comprising 4 pigs each. The dietary treatments were: 0, 1.5 and 3.0 ppm of astaxanthin fed for 14 days. The results showed that dietary astaxanthin had no significant effects on production performance. There was a linear effect (p<0.05) on dressing percentage, backf.at thickness and loin muscle area with increasing dietary astaxanthin level. There were no significant effects (p>0.05) on the TBARS value, drip loss, meat color, marbling and $L^*$, $a^*$, $b^*$ values. Cholesterol concentration in meat was not affected by dietary addition of astaxanthin. It could be concluded that astaxanthin supplementation was beneficial to improve egg yolk color; egg quality during storage and it also could improve the meat quality of finishing pigs.

• Journal of Life Science
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• v.14 no.3
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• pp.472-477
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• 2004

To improve biomass and astaxanthin production by wild-type Xanthophyllomyces dendrorhous simultaneously in shake flask culture, physical factors, nutritional factors and carotenogenesis stimulating factors affecting astaxanthin production were studied on base of HPLC quantitative analysis. The results suggested that carotenogenesis precursor composition acetic acid, mevalonic acid, tomato extract, and carrot extract could increase the productivity of astaxanthin markedly based on the optimized temperature, initial pH value, carbon and nitrogen sources conditions.

• Microbiology and Biotechnology Letters
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• v.46 no.2
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• pp.114-119
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• 2018

Astaxanthin is one of the major carotenoids used in pigment has a great economical value in pharmaceutical markets, feeding, nutraceutical and food industries. This study was to increase the production of astaxanthin by co-expression with transformed Escherichia coli using six genes involved in the non-mevalonate pathway. Involved in the non-mevalonate biosynthetic pathway of the strain Kocuria gwangalliensis were cloned dxs, ispC, ispD, ispE, ispF, ispG, ispH and idi genes in order to increase astaxanthin production from the transformed E. coli. And co-expression with the genes to compared the amount of astaxanthin production. This engineered E. coli, containing both the non-mevalonate pathway gene and the astaxanthin biosynthesis gene cluster, produced astaxanthin at $1,100{\mu}g/g$ DCW (dry cell weight), resulting in approximately three times the production of astaxanthin.