(3R,3′R)-astaxanthin from the yeast Phaffia rhodozyma

Andrewes, A. G.; Starr, Mortimer P.

doi:10.1016/s0031-9422(00)84391-5

Cited by 126 publications

(37 citation statements)

References 17 publications

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“…Bacterium A. aurantiacum produced only the (3S,3' S) form of astaxanthin, which is known as the carotenoid of alga H. pluvialis, 8) while yeast P. rhodozyma 21 ) produced the enantiomer only. Moreover, 4-ketozeaxanthin was not detected either in H. pluvialis or in P. rhodozyma.…”

Section: Discussionmentioning

confidence: 99%

Production of Astaxanthin and 4-Ketozeaxanthin by the Marine Bacterium,Agrobacterium aurantiacum

Yokoyama

Izumida

Miki

1994

Bioscience, Biotechnology, and Biochemistry

118

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Section: Discussionmentioning

confidence: 99%

Production of Astaxanthin and 4-Ketozeaxanthin by the Marine Bacterium,Agrobacterium aurantiacum

Yokoyama

Izumida

Miki

1994

Bioscience, Biotechnology, and Biochemistry

118

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“…The important carotenoid astaxanthin is synthesized by yeast, due to which yeast is under considerable biotechnological interests. The remarkable findings that astaxanthin isolated from P. rhodozyma had the 3R, 3¢R-configuration, which is opposite to that of astaxanthin from other sources that had been investigated 29 . The property of yeast to produce this economically important pigment has called for the research on biology of the yeast as well as its development as an industrial microorganism for production of astaxanthin by fermentation.…”

Section: Source Of Biocolorsmentioning

confidence: 80%

Untitled

2017

IJPSR

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“…2). The NA from P. rhodozyma was mainly (3R,3'R)-astaxanthin (Andrewes and Starr, 1976). The The volatile materials produced in skins were also discriminated by electronic nose.…”

Section: Discrimination Between Na and Sa Based On Antioxidant Activimentioning

confidence: 99%

“…However, the increases in HDL-cholesterol were profound (64 and 32% in male and female mice respectively) by NA but not SA. Astaxanthin from X. dendrorhous was mainly (3R,3'R)-astaxanthin (Andrewes and Starr, 1976). The configuration ratio of synthetic astaxanthin was (3R,3'R):meso: (3S,3'S)=1:2:1 (The catalog for Carophyll Pink, Hoffman La Roche, Switzerland).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose

Kwon¹,

Lee²,

Lee³

et al. 2010

Korean Journal of Poultry Science

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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.

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(3R,3′R)-astaxanthin from the yeast Phaffia rhodozyma

Cited by 126 publications

References 17 publications

Production of Astaxanthin and 4-Ketozeaxanthin by the Marine Bacterium,Agrobacterium aurantiacum

Production of Astaxanthin and 4-Ketozeaxanthin by the Marine Bacterium,Agrobacterium aurantiacum

Untitled

Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose

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