A novel carotenoids-producing marine bacterium from noble scallop Chlamys nobilis and antioxidant activities of its carotenoid compositions

Liu, Hongxing; Zhang, Chuanxu; Zhang, Xinxu; Tan, Karsoon; Zhang, Hongkuan; Cheng, Dewei; Ye, Ting; Li, Shengkang; Ma, Hongyu; Zheng, Hua

doi:10.1016/j.foodchem.2020.126629

Cited by 39 publications

(23 citation statements)

References 33 publications

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“…These are novel dicyclic C40 carotenoids with β-carotene (β, β-carotene) skeleton. The carotenoid biosynthesis gene cluster that is responsible for the manufacturing of astaxanthin was reported from the marine bacterium Agrobacterium aurantiacum [70]. This carotenoid gene cluster consists of five carotenogenic genes viz.…”

Section: Antioxidant Activities Of Bacteriamentioning

confidence: 99%

Microorganisms: A Potential Source of Bioactive molecules for Antioxidants and Antimicrobial Applications

Rani¹,

Saini²,

Bast³

et al. 2021

Preprint

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Oxidative stress is an elevated intracellular level of free oxygen radicals that cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately negotiating cells viability. Antioxidants can scavenge such free radicals, thus reducing the oxidative stress and eventually prevent cellular damage. Medicinal plants, fruits, and spices remain the prioritized sources of antioxidants and antimicrobial properties since the time immemorial, but in contrast to plants, microorganisms can be grown at a faster rate under controlled conditions. They are non-toxic, non-carcinogenic, and biodegradable as compared to synthetic antioxidants. Microorganisms including actinomycetes, archaea, bacteria, protozoa, yeast, and fungi are auspicious source of vital bioactive compounds. The list comprises ample of bioactive components from microorganisms. One of them is bacteriocins, which are ribosomally synthesized antimicrobial peptides product of Eurotium sp., Streptomyces parvulus, S. thermophiles, Lactococcus lactis, etc. It has a great potential as next-generation antibiotics targeting the multiple-drug resistant pathogens. Pneumocandins are antifungal lipohexapeptides derived from the fungus Glarea lozoyensis, and inhibit 1,3-β-glucan synthase of the fungal cell wall and act as a precursor for the synthesis of caspofungin. It is widely used against invasive fungal infections and has been recently approved by the FDA. Taxol (paclitaxel), a chemotherapeutic drug derived from the bark of Taxus brevifolia can also be produced by endophytic fungi Taxomyces andreanae and Nodulisporium sylviforme. It is known to inhibit several fungi such as Pythium, Aphanomyces and Phytophthora. Hispidin and its derivate isolated from P. hispidus, reduce inducible nitric oxide synthase (iNOS) expression, obstruct the transcriptional activity of NF-κB, and also decrease the production of reactive oxygen species (ROS) in macrophages. Astaxanthin, known as an “aquatic” carotenoid produced by H. pluvialis, also has excellent ROS quenching activity. This study mainly focuses on fascinating antioxidant and antimicrobial compounds that have been scarcely investigated in microorganisms and discuss the promise and challenges of microorganisms as providers of health benefits.

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Section: Antioxidant Activities Of Bacteriamentioning

confidence: 99%

Microorganisms: A Potential Source of Bioactive molecules for Antioxidants and Antimicrobial Applications

Rani¹,

Saini²,

Bast³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…P40 [16], decaprenoxanthin and its glucosylated derivatives (C 50 carotenoids) from Rhodopirellula rubra LF2 T [17], and zeaxanthin sulfate from Erythrobacter flavus KJ5 [18]. Newly identified marine bacteria that produce high levels of astaxanthin and its derivatives, such as 2 -hydroxyastaxanthin and 2,2 -dihydroxyastaxanthin, have also been reported [19,20]. The unique structure of astaxanthin, which contains both a keto group and hydroxyls, plays an important role in neutralizing reactive oxygen species (ROS) [21].…”

Section: Highlights During the Past Five Yearsmentioning

confidence: 99%

Recent exploration of bioactive pigments from marine bacteria

Brotosudarmo¹,

Limantara²,

Pringgenies³

2021

ScienceAsia

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Microbial pigments of marine origin are gaining increasing attention in current research due to their widely perceived applications as natural food colorants, antioxidants, antimicrobial compounds, anticancer agents, and immune stimulators. This review is a short acknowledgement of the significant progress achieved over the past five years of studies on pigments from marine bacterial isolates. Herein, we also discuss the typical challenges, as well as recent technical developments, in isolating and cultivating marine bacteria and in conducting determination of pigments as critical considerations in doing research in this field.

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“…Natural astaxanthin is extracted from synthesizing organisms and microorganisms that are cultured or collected for this purpose or extracted from by-products of the fish industry (mainly from crustaceans). Some organisms that synthesize astaxanthin are the following: microalgae ( Haematococcus pluvialis , Chlamydomonas nivalis [ 7 ], Chlorella zofingiensis [ 8 ], Neochloris wimmeri [ 9 ], Scenedesmus acutus [ 10 ]); bacteria ( Agrohacterium aurantiacum [ 11 ], Brevundimonas scallop [ 12 ], Paracoccus carotinifaciens [ 13 ]); yeasts ( Xanthophyllomyces dendrorhous [ 14 ]); Protista ( Aurantiochytrium [ 15 ]; Thraustochytrium [ 16 ]) and plants ( Adonis annua [ 17 ], Adonis aestivalis [ 18 ]). Since 1990, astaxanthin is synthetically produced and nowadays it is produced on a large scale, this being the most abundant method of production found in the world market (95% of the total) because of the lower cost of production (approximately 1000 dollars/kg) when compared with natural astaxanthin [ 5 , 19 ].…”

Section: Astaxanthin: a Valuable Marine Resourcementioning

confidence: 99%

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

2020

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Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.

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A novel carotenoids-producing marine bacterium from noble scallop Chlamys nobilis and antioxidant activities of its carotenoid compositions

Cited by 39 publications

References 33 publications

Microorganisms: A Potential Source of Bioactive molecules for Antioxidants and Antimicrobial Applications

Microorganisms: A Potential Source of Bioactive molecules for Antioxidants and Antimicrobial Applications

Recent exploration of bioactive pigments from marine bacteria

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

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