8/3/2019 thin a Review of Its http://slidepdf.com/reader/full/thin-a-review-of-its 1/13 Critical Reviews in Food Science and Nutrition , 46:185–196 (2006) Copyright C Taylor and Francis Group, LLC ISSN: 1040-8398 DOI: 10.1080/10408690590957188 Astaxanthin: A Review of its Chemistry and Applications I. HIGUERA-CIAPARA, L. F ´ ELIX-VALENZUELA, and F. M. GOYCOOLEA Centro de Investigaci´ on en Alimentaci´ on y Desarrollo, A.C., P.O. Box 1735. Hermosillo, Sonora. M´exico. 83000 Astaxanthin is a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that species. This application has been well documented for over two decades and is currently the major market driver for the pigment. Additionally, astaxanthin also plays a key role as an intermediary in reproductive processes. Synthetic astaxanthin dominates the world market but recent interest in natural sources of the pigment has increased substantially. Common sources of natural astaxanthin are the green algae Haematococcus pluvialis , the red yeast, Phaffia rhodozyma, as well as crustacean byproducts. Astaxanthin possesses an unusual antioxidant activity which has caused a surge in the nutraceutical market for the encapsulated product. Also, health benefits such as cardiovascular disease prevention, immune system boosting, bioactivity against Helycobacter pylori , and cataract prevention, have been associated with astaxanthin consumption. Research on the health benefits of astaxanthin is very recent and has mostly been performed in vitro or at the pre-clinical level with humans. This paper reviews the current available evidence regarding astaxanthin chemistry and its potential beneficial effects in humans. Keywords astaxanthin, health benefits, carotenoids INTRODUCTION Astaxanthin (AX) is a pigment that belongs to the family of the xanthophylls, the oxygenated derivatives of carotenoids whose synthesis in plants derives from lycopene. AX is one of the main pigments included in crustacean, salmonids, and other farmed fish feeds. Its main role is to provide the desir- able reddish-orange color in these organisms as they do not have access to natural sources of carotenoids. The use of AX in the aquaculture industry is important from the standpoint of pigmentation and consumer appeal but also as an essential nutritional component for adequate growth and reproduction. In addition to its effect on color, one of the most important properties of AX is its antioxidant properties which has been reported to surpass those of β -carotene or even α-tocopherol (Miki, 1991). Due to its outstanding antioxidant activity AX has been attributed with extraordinary potential for protecting the organism against a wide range of ailments such as cardio- vascular problems, different types of cancer and some diseases of the immunological system. This has stirred great interest in AX and prompted numerous research studies concerning its po- tential benefits to humans and animals. Much work has also been focused on the identification, production, and utilization Address correspondence to I. Higuera-Ciapara, Centro de Investigaci´on en Alimentaci´ on y Desarrollo. -A.C. Carretera a la Victorial Km 0.6. AP 1735 Hermosillo, Sonora 83000 Mexico. E-mail: [email protected]of natural sources of AX (algae, yeast, and crustacean byprod- ucts) as an alternative to the synthetic pigment which currently covers most of the world markets. This review paper aims to provide an updated overview of the most important chemical, biological andapplication aspects of this unusual carotenoid un- derlining its relevance to the growing industry of nutraceutical products. CHEMICAL STRUCTURE OF CAROTENOIDS Carotenoids comprise a family encompassing more than 600 pigments which are synthesized de novo in higher plants, mosses, algae, bacteria, and fungi (Goodwin, 1980). The struc- ture of carotenoids is derived from lycopene (Figure 1). The majority are hydrocarbons of 40 carbon atoms which contain two terminal ring systems joined by a chain of conjugated dou- ble bonds or poliene system (Urich, 1994). Two groups have been singled out as the most important: the carotenes which are composed of only carbon and hydrogen; and the xantho- phylls which are oxygenated derivatives. In the latter, oxygen can be present as OH groups (as in zeaxanthin), or as oxi-groups (as in canthaxanthin); or in a combination of both (as in AX). (Figure 1). The poliene system gives carotenoids its distinctive molecu- lar structure, their chemical properties and their light-absortion 185
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Critical Reviews in Food Science and Nutrition , 46:185–196 (2006)
Copyright C Taylor and Francis Group, LLC
ISSN: 1040-8398
DOI: 10.1080/10408690590957188
Astaxanthin: A Review of its
Chemistry and Applications
I. HIGUERA-CIAPARA, L. FELIX-VALENZUELA, and F. M. GOYCOOLEA
Centro de Investigacion en Alimentacion y Desarrollo, A.C., P.O. Box 1735. Hermosillo, Sonora. Mexico. 83000
Astaxanthin is a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic
of that species. This application has been well documented for over two decades and is currently the major market driver
for the pigment. Additionally, astaxanthin also plays a key role as an intermediary in reproductive processes. Synthetic
astaxanthin dominates the world market but recent interest in natural sources of the pigment has increased substantially.
Common sources of natural astaxanthin are the green algae Haematococcus pluvialis , the red yeast, Phaffia rhodozyma,as well as crustacean byproducts. Astaxanthin possesses an unusual antioxidant activity which has caused a surge in the
nutraceutical market for the encapsulated product. Also, health benefits such as cardiovascular disease prevention, immune
system boosting, bioactivity against Helycobacter pylori , and cataract prevention, have been associated with astaxanthin
consumption. Research on the health benefits of astaxanthin is very recent and has mostly been performed in vitro or at the
pre-clinical level with humans. This paper reviews the current available evidence regarding astaxanthin chemistry and its
potential beneficial effects in humans.
Keywords astaxanthin, health benefits, carotenoids
INTRODUCTION
Astaxanthin (AX) is a pigment that belongs to the familyof the xanthophylls, the oxygenated derivatives of carotenoids
whose synthesis in plants derives from lycopene. AX is one
of the main pigments included in crustacean, salmonids, and
other farmed fish feeds. Its main role is to provide the desir-
able reddish-orange color in these organisms as they do not
have access to natural sources of carotenoids. The use of AX
in the aquaculture industry is important from the standpoint
of pigmentation and consumer appeal but also as an essential
nutritional component for adequate growth and reproduction.
In addition to its effect on color, one of the most important
properties of AX is its antioxidant properties which has been
reported to surpass those of β-carotene or even α-tocopherol
(Miki, 1991). Due to its outstanding antioxidant activity AXhas been attributed with extraordinary potential for protecting
the organism against a wide range of ailments such as cardio-
vascular problems, different types of cancer and some diseases
of the immunological system. This has stirred great interest in
AX and prompted numerous research studies concerning its po-
tential benefits to humans and animals. Much work has also
been focused on the identification, production, and utilization
Address correspondence to I. Higuera-Ciapara, Centro de Investigacion enAlimentacion y Desarrollo. -A.C. Carretera a la Victorial Km 0.6. AP 1735Hermosillo, Sonora 83000 Mexico. E-mail: [email protected]
of natural sources of AX (algae, yeast, and crustacean byprod-
ucts) as an alternative to the synthetic pigment which currently
covers most of the world markets. This review paper aims toprovide an updated overview of the most important chemical,
biological and application aspects of this unusual carotenoid un-
derlining its relevance to the growing industry of nutraceutical
products.
CHEMICAL STRUCTURE OF CAROTENOIDS
Carotenoids comprise a family encompassing more than
600 pigments which are synthesized de novo in higher plants,
mosses, algae, bacteria, and fungi (Goodwin, 1980). The struc-
ture of carotenoids is derived from lycopene (Figure 1). Themajority are hydrocarbons of 40 carbon atoms which contain
two terminal ring systems joined by a chain of conjugated dou-
ble bonds or poliene system (Urich, 1994). Two groups have
been singled out as the most important: the carotenes which
are composed of only carbon and hydrogen; and the xantho-
phylls which are oxygenated derivatives. In the latter, oxygen
can be present as OH groups (as in zeaxanthin), or as oxi-groups
(as in canthaxanthin); or in a combination of both (as in AX).
(Figure 1).
The poliene system gives carotenoids its distinctive molecu-
lar structure, their chemical properties and their light-absortion
An, G.H., Schuman, D., and Johnson, E. 1989. Isolation of Phaffia rhodozyma
mutants with increased astaxanthin content. Appl. Environ. Microbiol.,
55:116–124.
An, G.H. 1997. Photosensitization of the yeast Phaffia rhodozyma at a low tem-
perature for screening carotenoid hyperproducing mutants. Appl. Biochem.
Biotechnol., 66:263–268.
An, G.H. 2001. Improved growth of the red yeast Phaffia rhodozyma ( Xantho- phyllomyces dendrorhous), in the presence of tricarboxilic acid cycle inter-
mediates. Biotechnology Letters., 23:1005–1009.
Arango, G.J. 1996. Resumen de la evaluacion sobre la utilizacion de astax-
antina en nutricion de camarones. Tercer simposium internacional de nu-
trici´ on acu´ ıcola. 11–13 Nov. Facultad de ciencias biologicas. Universidad
Autonoma de Nuevo Leon. Monterrey Nuevo Leon.
Asami, S., Yang, Zhi-bo., Yamashita, E., and Otoze, H. 2001. Anti-stress com-
position. Patent US6265450.
Bell, J.G., McEvoy, J., Webster, J.L. et al. 1998. Flesh lipid and carotenoid
composition of scottish farmed atlantic salmon (Salmo salar ). J. Agric. Food
Chem., 46:119–127.
Bennedsen, M.,Wang,X., Willen, R.et al.1999. Treatment of H. pylori infected
Fang, T.J., and Chiou, T.Y. 1996. Batch cultivation and a staxanthin productionby a mutant of the red yeast Phaffia rhodozyma NCHU-FS501. J. Industrial
Microbiol., 16:175.
Flores-cotera, L.B., and Sanchez, S. 2001. Cooper but not iron limitation in-
creases astaxanthin production by Phaffia rhodozyma in a chemically defined
medium. Biotechnology Letters., 23:793–797.
Gabaudan, J. 1996. Dietary astaxanthin improves production yield in shrimp
farming. Fish Chimes., 16:37–39.
Gaziano, J.M., Hatta, A., Flynn, M. et al. 1995. Supplementation with beta
carotene invivo and in vitro doesnot inhibit lowdensitylipoprotein oxidation.
Atherosclerosis ., 112:187–195.
Gentles, A., and Haard, N. F. 1991. Pigmentation of rainbow trout with enzyme
treated and spray dried Phaffia rhodozyma. The Progressive Fish Culturist .,
53:1–6.
Golstein, J.L., and Brown, M.S. 1977. Low DL pathway and its relation to
atherosclerosis. Annu. Rev. Biochem., 46:897–930.Gomes, E., Dias, J., Silva, P. et al. 2002. Utilization of natural and synthetic
sources of carotenoids in the skin pigmentation of gilthead seabream (Sparus
aurata). Eur. Food Res. Technol., 214:287–293.
Gong, X. D.,and Chen, F. 1998. Influenceof medium components on astaxanthin
content and production of Haematococcus pluvialis. Process Biochemistry.,
Meyers, S.P., and Chen, H.M. 1982. Astaxanthin and its role in fish culture., In:
Proceeding of the warmwater fish culture. pp. 153–165. Stickney, R.R., and
Meyers, P.S. (Eds.). Louisiana State University.
Meyers, S.P., and Bligh, D. 1981. Characterization of astaxanthin pigmentsfrom
heat processed crawfish waste. J. Agric. Food Chem., 3:505–508.
Meyers, S.P., and Chen, H. M. 1985. Process forthe utilization of shellfishwaste.
Patent US 4505936.Miki, W., Hosoda, K., Kondo, K., Itakura, H. 1998. Astaxanthin containing
drink. Patent abstract JP10155459.
Miki, W. 1991. Biological functions and activities of animal carotenoids. Pure
& Appl. Chem., 63:141–146.
Miller, N.J., Sampson, J., Candeias, L.P. et al. 1996. Antioxidant activities of
carotenes and xanthophylls. FEBS Letters 384:240–242.
Mortesen, A., Skibsted,L.H., Sampson, J. et al. 1997. Comparative mechanisms
andrates of freeradicalscavengingby carotenoid antioxidants.FEBSLetters.,
418:91–97.
Naguib, Y.M.A. 2000. Antioxidant activities of astaxanthin and related
carotenoids. J. Agric. Food Chem., 48:1150–1154.
Nakajima, H. 1995. Stabilized powder of Phaffia coloring matter oil containing
astaxanthin as maincomponent andits production.PatentabstractJP7099924.
Nakano, T., Tosa, M., and Takeuchi, M. 1995. Improvement of biochemical
features in fish health by red yeast and synthetic astaxanthin. J. Agric. Food
Chem. 43:1570–1573.
Nelis, H.J., and De Leenheer, A. P. 1991. Microbial sources of carotenoid pig-
ments used infoodsand feeds. Journalof Applied Bacteriology., 70:181–191.
No, H.K., and Storebakken, T. 1991. Pigmentation of rainbow trout with
astaxanthin at different water temperatures. Aquaculture., 97:203–216.
O’Connor, I., and O’Brien, F. 1998. Modulation of UVA light induced oxidative
stress by beta-carotene, lutein and astaxanthin in cultured fibroblast. Journal
of Dermatological Science., 16:226–230.
Olaizola,M. 2000. Commercial production of astaxanthin from Haematococcus
pluvialis using 25,000-liter outdoor photobioreactors. Journal of Applied
Phycology., 12:499–506.
Olsen, R.L., and Jacobsen, T. 1995. Characterization of flash-dried shrimp
processing waste. Journal of Marine Biotechnology., 3:208–209.
Omara-Alwala, T.R., Chen, H.M., Ito, Y. et al. 1985. Carotenoid pigment and
fatty acid analyses of crawfish oil extracts. J. Agric. Food Chem., 33:260–263.
Orosa, M., Valero, J.F., Herrero, C., and Abalde, J. 2001. Comparison of theaccumulation of astaxanthin in Haematococcus pluvialis and other green
microalgae under N-starvation and high light conditions. Biotechnol. Lett .,
23:1079–1085.
Osterlie, M., Bjerkeng, B., and Liaaen-Jensen, S. 1999. Accumulation of
astaxanthin all E, 9z and 13z geometrical isomers and 3 and 3 optical
isomers in rainbow trout (Oncorhynchus mykiss) is selective. Journal of
Nutrition., 2:391–398.
Palozza, P., and Krinsky, N.I. 1992. Astaxanthin and canthaxanthin are potent
antioxidants in a membrane model. Arch. Biochem. Biophys., 297:291–295.
Palozza, P. 1998. Prooxidant actions of carotenoids in biologic systems. Nutr.
Rev., 56:257–265.
Parajo, J.C., Santos, V., and Vazquez, M. 1996. Produccion biotecnologica de
astaxantina por Phaffia rhodozyma. Alimentaci´ on, Equipos y Tecnolog ıa.,
Ene/feb.153–160.
Parajo, J.C.,Santos,V., and Vazquez, M. 1998a. Optimization of carotenoid pro-duction by Phaffia rhodozyma cells grown on xylose. Process Biochemistry.,
33:181–187.
Parajo, J.C., Santos, V., and Vazquez, M. 1998b. Production of carotenoids
by Phaffia rhodozyma growing on media made from hemicellulosic hy-
drolysates of eucalyptus globulus wood. Biotechnology and Bioengineering.,
59:501–506.
Putnam, M. 1991. A review of the nature, function, variability and supply
of pigments in salmonid fish. In: Aquaculture and the environment . pp.
245–263. N. de Pauw, and Joyce J. Eds. European Aquaculture Soc. Special
Publication No. 16. Gent. Belgium.
Ramirez, J., Nunez, M.L., and Valdivia, R. 2000. Increased astaxanthin
production by a Phaffia rhodozyma mutant grown on date juice from Yucca
fillifera. Journal of Industrial Microbiology & Biotechnology., 24:187–190.
Ramirez, J., Gutierrez, H., and Gschaedler, A. 2001. Optimization of astaxan-
thin production by Phaffia rhodozyma through factorial design and response
surface methodology. Journal of Biotechnology., 88:259–268.
Rengel, D., Dıez-Navajas, A., Serna-Rico, A. et al. 2000. Exogenously
incorporated ketocarotenoids in large unilamellar vesicles. Protective activity
against peroxidation. Biochimica et Biophysica Acta., 1463:179–187.
Shahidi, F., and Botta, F.R. Eds. 1994. Seafoods: Chemistry, processing,technology and quality. Chapman and Hall. Londres.
Shahidi, F., and Synowiecki, J. 1991. Isolation and Characterization of nutrients
and value-added products from snow crab (Chinoecetes opilio) and shrimp