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Structural characteristics of phenylboronic acid-modified astaxanthin ester and its effect on DSS-induced ulcerative colitis by blocking reactive oxygen species and maintaining intestinal homeostasis

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Food Science and Human Wellness 2024年第5期13卷 2754-2764页

作者： Xing Qiao Hongyan Li Qun Gao Zhigao Wang Jie Xu Lu Yang Changhu Xue College of Food Science and Engineering Ocean University of ChinaQingdao 266003China College of Marine Science and Biological Engineering Qingdao University of Science and TechnologyQingdao 266042China Laboratory of Marine Drugs and Biological Products Pilot National Laboratory for Marine Science and Technology(Qingdao)Qingdao 266237China

A novel and reactive oxygen species(ROS)responsive astaxanthin phenylboronic acid derivative(AstaDPBA)was constructed by grafting phenylboronic acid(PBA)onto astaxanthin succinate diester(AstaD),and its chemical structure and physicochemical property were ***-PBA could effectively improve the ROS quenching ability in the lipopolysaccharide(LPS)-induced RAW264.7 cell inflammation ***,the bioactivity of AstaD-PBA was studied by 4 zebrafish ROS-responsive infl ammatory models induced by LPS,copper(Cu^(2+)),high-fat diet,and dextran sodium sulfate(DSS).The results suggest that AstaD-PBA might have high biosafety and the best effect on ulcerative colitis(UC)induced by ***,AstaDPBA significantly alleviated and treated weight loss and colonic shrinkage,inhibited infl ammatory cytokines,and maintained microbiota homeostasis to improve UC in C57BL/6J *** and Oscillibacter were expected to be considered UC marker fl ora according to the Metastats analysis and Pearson correlation Mantel test(P<0.01)of 16S rRNA gene sequencing *** conclusion,AstaD-PBA has been promised to be a functional compound to improve UC and maintain intestinal microbiota homeostasis.

关键词： astaxanthin ester Reactive oxygen species-responsive Ulcerative colitis Intestinal microbiota Inflammatory cytokines

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Stability and changes in astaxanthin ester composition from Haematococcus pluvialis during storage

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Chinese Journal of Oceanology and Limnology 2013年第6期31卷 1181-1189页

作者：苗凤萍耿亚洪卢大炎左进城李夜光 Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture Wuhan Botanical GardenChinese Academy of Sciences Laboratory of Coastal Zone Bioresources Yantai Institute of Costal Zone ResearchChinese Academy of Sciences College of Life Science Ludong University

In this paper,we investigated the effects of temperature,oxygen,antioxidants,and corn germ oil on the stability of astaxanthin from Haematococcus pluvialis under different storage conditions,and changes in the composition of astaxanthin esters during storage using high performance liquid chromatography and *** and high temperatures(22–25°C) significantly reduced the stability of astaxanthin *** germ oil and antioxidants(ascorbic acid and vitamin E)failed to protect astaxanthin from oxidation,and actually significantly increased the instability of astaxanthin.A change in the relative composition of astaxanthin esters was observed after 96 weeks of long-term *** storage,the relative amounts of free astaxanthin and astaxanthin monoesters declined,while the relative amount of astaxanthin diesters ***,the ratio of astaxanthin diester to monoester increased,and this ratio could be used to indicate if astaxanthin esters have been properly *** the ratio is greater than 0.2,it suggests that the decrease in astaxanthin content could be higher than 20%.Our results show that storing algal powder from *** or other natural astaxanthin products under vacuum and in the dark below 4°C is the most economical and applicable storage method for the large-scale production of astaxanthin from *** storage method can produce an astaxanthin preservation rate of at least 80%after 96 weeks of storage.

关键词： Haematococcus pluvialis astaxanthin ester storage stability storage life high performance liquid chromatography (HPLC)

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Study on the storage stability of astaxanthin esters in Haematococcus pluvialis

Study on the storage stability of Astaxanthin Esters in Haem...

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庆祝中国藻类学会成立30周年暨第十五次学术讨论会

作者： Fengping Miao~(1,2) Yahong Geng~1 Dayan Lu~1 Jincheng Zuo~3 Yeguang Li~1 1 Key Laboratory of Aquatic Botany and Watershed Ecology,Wuhan Botanical Garden,Chinese Academy of Sciences,Wuhan,Hubei 430074,P R China 2 Laboratory of Coastal Zone Bioresources,Yantai Institute of Costal Zone Research for Sustainable Development,Chinese Academy of Sciences,Yantai,Shandong 264003,P R China 3 College of life science,Ludong University,Yantai,Shandong 264025,P R China

＜正＞The effects of temperature,oxygen,antioxidant and corn germ oil on the stability of astaxanthin, as well as changes of each component of astaxanthin esters in Haematococcus pluvialis under different storage cond... 详细信息

关键词： Haematococcus pluvialis astaxanthin ester storage stability Storage Life HPLC

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