Carotenoids of Microalgae Used in Food Industry and Medicine

Gâteau, Hélène; Solymosi, Katalin; Marchand, Justine; Schoefs, Benoı̂t

doi:10.2174/1389557516666160808123841

Cited by 70 publications

(48 citation statements)

References 363 publications

(512 reference statements)

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“…Since the anti-oxidative effect of DC is highly conditional and depends on the concentration of flavanols in the DC, amount of DC ingested and duration of DC intake, ASTX, an algae-derived antioxidant, was included in the LF-DC-ASTX formulation and was the major rationale behind the design of LF-DC-ASTX. Astaxanthin is the carotenoid with the greatest antioxidant activity -up to 550 times stronger than vitamin E, 11 times more potent than beta-carotene and 5 times more potent than lutein, with a proven impact on risk reduction for various disorders in both clinical and experimental settings [23,24]. ASTX possesses a unique molecular structure with alternating polar-nonpolar loci and 13 carbon-carbon conjugated double bonds conferring the ability to quench free radicals and atoms with unpaired valence electrons including oxygen species, nitrogen, sulfur and carbon during biological oxidation [24,25].…”

Section: Discussionmentioning

confidence: 99%

Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers

Petyaev¹,

Orłowski²,

Klochkov³

et al. 2018

AJFN

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Oxidative stress and antioxidant deficiency are contributing factors in aging, cardiovascular disease, diabetes and cancer. The effect of highly bioavailable polyphenols of lycosome-formulated dark chocolate (DC) containing co-crystallized astaxanthin (LF-DC-ASTX) on parameters of biological oxidation was investigated in this work. 94 healthy middle-aged volunteers (48 male, 46 female, 45 -65 years old) were enrolled and randomized into four study groups. The 1 st group were instructed to ingest conventional control DC (7.5 g). The 2 nd group were asked to ingest capsules containing either 4 mg or 7 mg astaxanthin (ASTX), an algal antioxidant. The 3 rd group were given DC bars (7.5 g) and 4 mg ASTX capsules for co-ingestion as two separate formulations. The 4 th group were instructed to ingest LF-DC-ASTX containing different amounts of ASTX (1 mg, 2 mg, 4 mg or 7 mg) cocrystallized with 7.5 g of DC matrix. Each product was ingested once daily after breakfast for a period of 1 month. Serum levels of oxidized LDL (ox-LDL) and malonic dialdehyde (MDA) were measured after completion of 2 and 4 weeks of the study. No significant changes were observed in the values for ox-LDL or MDA concentrations in serum irrespective of cocoa content (70%, 72% or 85%) or duration of control DC intake. In contrast, ingestion of different doses of ASTX, as a single formulation, translated into reduction of oxidation markers without any dosedependency. The inhibition of ox-LDL in volunteers following co-ingestion of DC and ASTX as two separate formulations was far greater than that seen for ASTX alone, revealing some additive effect of DC on lipid oxidation parameters. The inhibition of both oxidative markers was dose-dependent reflecting amount of ASTX in the DC matrix. These results may reflect greater bioavailability and improved pharmacokinetics for cocoa flavanols and ASTX following ingestion of LF-DC-ASTX. Therefore, nutraceutical formulations of DC fortified with ASTX can be successfully used for management of oxidative disorders associated with increased levels of ox-LDL.

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Section: Discussionmentioning

confidence: 99%

Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers

Petyaev¹,

Orłowski²,

Klochkov³

et al. 2018

AJFN

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“…Microalgal fats contain polyunsaturated fatty acids (PUFAs) with high market value (Gateau et al ., ; Udayan et al ., ; Chen et al ., ), such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), gamma linolenic acid (GLA) and arachidonic acid (AA). These PUFAs encompass both ω‐3 and ω‐6 fatty acids that are commonly associated with fish oil (Scrimgeour & Traynor, ; Steinrücken et al ., ; Schlotterbeck et al ., ; Schmid et al ., ).…”

Section: Fortification With Microalgal Materialsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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“…Especially, because they produce special carotenoids in specific stress conditions (Gateau et al, 2016).…”

Section: Carotenoids Produced By Microalgaementioning

confidence: 99%

Microbial production of carotenoids A review

Cardoso¹,

Kanno²,

Karp³

2017

Afr. J. Biotechnol.

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Carotenoids are natural pigments that can be synthesized by various microorganisms, including bacteria, yeasts, filamentous fungi and microalgae. These pigments comprise around 700 different structures with peculiar colors and biological properties that are beneficial to health. Advantages of biotechnological production of carotenoids include the ability of microorganisms to use low cost substrates, the optimized control of cultivation, minimized production time and the natural origin of the synthesized pigments. Techniques for separation and purification of carotenoids are well established at laboratory scale, however the development of processes that can be economically scaled-up is essential for industrial production.

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Carotenoids of Microalgae Used in Food Industry and Medicine

Cited by 70 publications

References 363 publications

Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers

Astaxanthin Co-Crystallized With Dark Chocolate Causes a Dose-dependent Inhibition of Oxidation Markers in Middle-aged Volunteers

Ensuring the future of functional foods

Microbial production of carotenoids A review

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