Shrimp Waste Extract and Astaxanthin: Rat Alveolar Macrophage, Oxidative Stress and Inflammation

Santos, Suzan Diniz; Cahú, Thiago Barbosa; Firmino, Guilherme Oliveira; Castro, Célia C.M.M.B. de; Carvalho, Luiz Bezerra; Bezerra, Ranilson S.; Filho, J. L. Lima

doi:10.1111/j.1750-3841.2012.02762.x

Cited by 58 publications

(39 citation statements)

References 49 publications

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“…Krill oil is a marine-derived oil rich in phospholipids, astaxanthin, and omega-3 polyunsaturated fatty acids (Costanzo et al 2016). According to a previous study, astaxanthin is known to have an anti-inflammatory effect (Santos et al 2012). In addition, Ohata et al (1997) previously reported that suppression of NO production was observed with the omega-3 polyunsaturated fatty acids such as DHA and EPA in a dose-dependent manner.…”

Section: Resultsmentioning

confidence: 99%

Anti-inflammatory effect of ozonated krill (Euphausia superba) oil in lipopolysaccharide-stimulated RAW 264.7 macrophages

Kim

Lee

et al. 2018

Fish Aquatic Sci

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Background: Inflammation has been known to associate with many human diseases. The objective of this study was to evaluate an anti-inflammatory effect of ozonated krill (Euphausia superba) oil, which was prepared by the treatment of krill oil using ozone gas. The anti-inflammatory activity was evaluated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. Results: Ozonated krill oil significantly inhibited nitric oxide (NO) production and suppressed the mRNA and protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 macrophages. Ozonated krill oil also reduced the mRNA expression of inflammatory cytokines such as interleukin (IL)-1β, IL-6, and tumor necrosis factor (TNF)-α in LPS-stimulated RAW 264.7 macrophages. To elucidate the mechanism underlying the anti-inflammatory activity of ozonated krill oil, we evaluated the effects of ozonated krill oil on the activation of mitogen-activated protein kinases (MAPKs) pathway. Ozonated krill oil suppressed the LPS-stimulated phosphorylation of p38 MAPK and c-Jun N-terminal kinases (JNK).

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Section: Resultsmentioning

confidence: 99%

Anti-inflammatory effect of ozonated krill (Euphausia superba) oil in lipopolysaccharide-stimulated RAW 264.7 macrophages

Kim

Lee

et al. 2018

Fish Aquatic Sci

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“…The commercial ethanol (92.8 °) was used since it enables a better extraction with less cost and it is a less toxic solvent (Santos et al, 2012).…”

Section: Shrimp Filletmentioning

confidence: 99%

“…The carotenoid pigments were extracted from the shrimp waste (15 g) through homogenization with 92.8 ° ethanol (100 mL) in a blender during 5 min (Santos et al, 2012). Each crude extract was then centrifuged (10,000 rpm/4 °C, 10 min), and the supernatant (liquid phase) stored in amber bottles.…”

Section: Shrimp Waste (Shells Tail and Paws)mentioning

confidence: 99%

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Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

et al. 2017

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Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp ("Vila Franca") Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS + • (2,2'-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.Index terms: Free radicals; functional food; biomolecules oxidation. RESUMOOs camarões são fontes de carotenóides, sendo a astaxantina o predominante, responsáveis por suas propriedades especiais e desejáveis, e também a causa da sua instabilidade pelo tratamento térmico durante o preparo doméstico, processamento industrial ou armazenamento sob congelamento, que pode causar descoloração e redução de suas propriedades benéficas à saúde. Este trabalho visou avaliar o efeito do tratamento térmico e armazenamento sob congelamento (0, 45 e 90 dias) nos teores de carotenóides totais e na estabilidade da atividade antioxidante dos extratos etanólicos de filé e cascas, cruas ou cozidas, de camarão "Vila Franca" Litopenaeus schmitti (Burkenroad, 1938). A capacidade antioxidante dos extratos foi avaliada utilizando os radicais DPPH• (2,2-difenil-1-picril-hidrazila) e ABTS + • (2,2'-azino-bis-(3-etilbenzotiazolina-6-acido sulfônico), bem como pelo teste do poder redutor do ferro (FRAP). Os extratos do camarão cozido ou in natura (filé e cascas), representam fontes dietéticas de carotenóides, exibindo atividade antioxidante através de todos os métodos testados, após o tratamento térmico e armazenamento sob congelamento. A atividade antioxidante dos extratos foi superior a de ácido ascórbico, principalmente no filé e cascas cozidos. As amostras de cascas de camarão parecem uma valiosa fonte de carotenóides, cuja atividade antioxidante foi verificada até 90 dias após o congelamento, e pode ser utilizado nos produtos alimentares como suplemento natural funcional, agregando valor a e...

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“…In the present study, antioxidant status of the shrimp fed dietary treatments was not determined. However, previous studies have found that carotenoids decreased the levels of TBARs (thiobarbituric acid-reactive substances), indicating lipid peroxidation (da Silva et al, 2015;Palozza et al, 2008;Sallam et al, 2017), alleviating oxidative damage (Santos et al, 2012) and limiting free radical molecule production caused by cellular metabolism and other various stressors (Pan et al, 2010).…”

Section: Growth Survival and Biomass Production Of Shrimpmentioning

confidence: 99%

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

Laining¹,

Trismawanti²,

Kamaruddin³

et al. 2017

Indonesian Aquaculture Journal

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Carotenoids, besides as a natural pigment, may have vital roles in the growth of crustacean. The aim of this study was to clarify the influence of combined carotenoids given since pre-maturation stage on the growth performances, pigmentation and biochemical composition of the whole body of pond-reared tiger shrimp, Penaeus monodon. Two experimental diets were supplemented with or without carotenoid mixture consisting of astaxanthin, canthaxanthin and other carotenoids contained in Spirulina. The carotenoid mixture was supplemented in the commercial diet normally used as a starter feed for tiger shrimp, repelleted and fed to tiger shrimp with an initial body weight of 31.7±1.3 g. Shrimp were stocked in four 1,000 m 2 concrete ponds with a density of 1 shrimp/m 2 and fed until the shrimp reached maturation stage (broodstock size). Variables observed were growth performances and pigmentation properties during the pre-maturation stage and total carotenoid content in several tissues of the female broodstock after being fed with the diets until maturation stage. After 16 weeks, shrimp fed with carotenoid-enriched diet (PC) diet produced significantly (P<0.05) higher biomass than the diet without the enrichment (PO). The color of raw shrimp fed with PC diet was darker with greenish-brown compared to shrimp fed PO diet which was greenish blue. The visual appearances of 3-min steamed shrimp produced the color of red-orange for shrimp fed carotenoid compared to orange-yellow for control PO. The total carotenoid content in the whole body of shrimp fed PC diet were significantly (P<0.05) enhanced compared to control PO diet which was 42.8 ±5.8 and 55.8± 5.1 µg/g for PO and PC diet, respectively. Supplemental carotenoid in the prematuration diet increased the biomass production from 23.1±1.9 kg to 30.2 ±0.1 kg and enhanced the color of the shrimp which was in line with carotenoid content in the whole body of pond-reared tiger shrimp.

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Shrimp Waste Extract and Astaxanthin: Rat Alveolar Macrophage, Oxidative Stress and Inflammation

Abstract: The hydrolysis process of shrimp waste generates bioactive products that add economic value to shrimp processing, mainly because they may have applications in nutraceutical and animal feed industry.

Cited by 58 publications

References 49 publications

Anti-inflammatory effect of ozonated krill (Euphausia superba) oil in lipopolysaccharide-stimulated RAW 264.7 macrophages

Anti-inflammatory effect of ozonated krill (Euphausia superba) oil in lipopolysaccharide-stimulated RAW 264.7 macrophages

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

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