File Download
 
Links for fulltext
(May Require Subscription)
 
Supplementary

Article: Astaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis
  • Basic View
  • Metadata View
  • XML View
TitleAstaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis
 
AuthorsSun, Z1
Liu, J1
Zeng, X1
Huangfu, J1
Jiang, Y2
Wang, M1
Chen, F1
 
KeywordsAstaxanthin
Chlorella zofingiensis
Diabetic complications
Glycoxidation
 
Issue Date2011
 
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
CitationFood Chemistry, 2011, v. 126 n. 4, p. 1629-1635 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2010.12.043
 
AbstractThe antiglycoxidative properties of microalga Chlorella zofingiensis were investigated for the first time in this study. Algal extracts containing different contents of astaxanthin were prepared. Through the comparison, it was shown that the extract rich in astaxanthin exhibited higher antioxidant abilities as well as stronger antiglycative capacities, including the inhibition of advanced glycation endproducts (AGEs) formation, glucose autoxidation as well as glycation-induced protein oxidation. The extract was further fractionated using TLC. Among all fractions obtained, the fraction of astaxanthin in diester form was found to contain the strongest inhibitory effects on the glycation cascade. Its tentative structure was subsequently identified by LC-MS analysis. These results clearly ascertained the antiglycoxidative properties of astaxanthin derived from C. zofingiensis and supported the possibility of using natural antioxidants as glycation inhibitors. The microalga C. zofingiensis, therefore, might be the beneficial food and preventive agent choice for diabetic patients. © 2010 Elsevier Ltd. All rights reserved.
 
ISSN0308-8146
2012 Impact Factor: 3.334
2012 SCImago Journal Rankings: 1.576
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2010.12.043
 
ISI Accession Number IDWOS:000287952000018
Funding AgencyGrant Number
Research Grants Council of Hong Kong
Funding Information:

This work was supported by the GRF Grand of the Research Grants Council of Hong Kong.

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorSun, Z
 
dc.contributor.authorLiu, J
 
dc.contributor.authorZeng, X
 
dc.contributor.authorHuangfu, J
 
dc.contributor.authorJiang, Y
 
dc.contributor.authorWang, M
 
dc.contributor.authorChen, F
 
dc.date.accessioned2011-07-27T02:05:36Z
 
dc.date.available2011-07-27T02:05:36Z
 
dc.date.issued2011
 
dc.description.abstractThe antiglycoxidative properties of microalga Chlorella zofingiensis were investigated for the first time in this study. Algal extracts containing different contents of astaxanthin were prepared. Through the comparison, it was shown that the extract rich in astaxanthin exhibited higher antioxidant abilities as well as stronger antiglycative capacities, including the inhibition of advanced glycation endproducts (AGEs) formation, glucose autoxidation as well as glycation-induced protein oxidation. The extract was further fractionated using TLC. Among all fractions obtained, the fraction of astaxanthin in diester form was found to contain the strongest inhibitory effects on the glycation cascade. Its tentative structure was subsequently identified by LC-MS analysis. These results clearly ascertained the antiglycoxidative properties of astaxanthin derived from C. zofingiensis and supported the possibility of using natural antioxidants as glycation inhibitors. The microalga C. zofingiensis, therefore, might be the beneficial food and preventive agent choice for diabetic patients. © 2010 Elsevier Ltd. All rights reserved.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationFood Chemistry, 2011, v. 126 n. 4, p. 1629-1635 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2010.12.043
 
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2010.12.043
 
dc.identifier.epage1635
 
dc.identifier.hkuros186781
 
dc.identifier.isiWOS:000287952000018
Funding AgencyGrant Number
Research Grants Council of Hong Kong
Funding Information:

This work was supported by the GRF Grand of the Research Grants Council of Hong Kong.

 
dc.identifier.issn0308-8146
2012 Impact Factor: 3.334
2012 SCImago Journal Rankings: 1.576
 
dc.identifier.issue4
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-79551523731
 
dc.identifier.spage1629
 
dc.identifier.urihttp://hdl.handle.net/10722/136241
 
dc.identifier.volume126
 
dc.languageeng
 
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
dc.publisher.placeNetherlands
 
dc.relation.ispartofFood Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.subjectAstaxanthin
 
dc.subjectChlorella zofingiensis
 
dc.subjectDiabetic complications
 
dc.subjectGlycoxidation
 
dc.titleAstaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis
 
dc.typeArticle
 
<?xml encoding="utf-8" version="1.0"?>
<item><contributor.author>Sun, Z</contributor.author>
<contributor.author>Liu, J</contributor.author>
<contributor.author>Zeng, X</contributor.author>
<contributor.author>Huangfu, J</contributor.author>
<contributor.author>Jiang, Y</contributor.author>
<contributor.author>Wang, M</contributor.author>
<contributor.author>Chen, F</contributor.author>
<date.accessioned>2011-07-27T02:05:36Z</date.accessioned>
<date.available>2011-07-27T02:05:36Z</date.available>
<date.issued>2011</date.issued>
<identifier.citation>Food Chemistry, 2011, v. 126 n. 4, p. 1629-1635</identifier.citation>
<identifier.issn>0308-8146</identifier.issn>
<identifier.uri>http://hdl.handle.net/10722/136241</identifier.uri>
<description.abstract>The antiglycoxidative properties of microalga Chlorella zofingiensis were investigated for the first time in this study. Algal extracts containing different contents of astaxanthin were prepared. Through the comparison, it was shown that the extract rich in astaxanthin exhibited higher antioxidant abilities as well as stronger antiglycative capacities, including the inhibition of advanced glycation endproducts (AGEs) formation, glucose autoxidation as well as glycation-induced protein oxidation. The extract was further fractionated using TLC. Among all fractions obtained, the fraction of astaxanthin in diester form was found to contain the strongest inhibitory effects on the glycation cascade. Its tentative structure was subsequently identified by LC-MS analysis. These results clearly ascertained the antiglycoxidative properties of astaxanthin derived from C. zofingiensis and supported the possibility of using natural antioxidants as glycation inhibitors. The microalga C. zofingiensis, therefore, might be the beneficial food and preventive agent choice for diabetic patients. &#169; 2010 Elsevier Ltd. All rights reserved.</description.abstract>
<language>eng</language>
<publisher>Elsevier BV. The Journal&apos;s web site is located at http://www.elsevier.com/locate/foodchem</publisher>
<relation.ispartof>Food Chemistry</relation.ispartof>
<subject>Astaxanthin</subject>
<subject>Chlorella zofingiensis</subject>
<subject>Diabetic complications</subject>
<subject>Glycoxidation</subject>
<title>Astaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis</title>
<type>Article</type>
<identifier.openurl>http://library.hku.hk:4550/resserv?sid=HKU:IR&amp;issn=0308-8146&amp;volume=126&amp;issue=4&amp;spage=1629&amp;epage=1635&amp;date=2011&amp;atitle=Astaxanthin+is+responsible+for+antiglycoxidative+properties+of+microalga+Chlorella+zofingiensis</identifier.openurl>
<description.nature>Link_to_subscribed_fulltext</description.nature>
<identifier.doi>10.1016/j.foodchem.2010.12.043</identifier.doi>
<identifier.scopus>eid_2-s2.0-79551523731</identifier.scopus>
<identifier.hkuros>186781</identifier.hkuros>
<relation.references>http://www.scopus.com/mlt/select.url?eid=2-s2.0-79551523731&amp;selection=ref&amp;src=s&amp;origin=recordpage</relation.references>
<identifier.volume>126</identifier.volume>
<identifier.issue>4</identifier.issue>
<identifier.spage>1629</identifier.spage>
<identifier.epage>1635</identifier.epage>
<identifier.isi>WOS:000287952000018</identifier.isi>
<publisher.place>Netherlands</publisher.place>
</item>
Author Affiliations
  1. The University of Hong Kong
  2. Hong Kong Baptist University