Article: Astaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis

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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
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
DOIhttp://dx.doi.org/10.1016/j.foodchem.2010.12.043
ReferencesReferences in Scopus
DC Field
Value
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
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
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
Author Affiliations
  1. The University of Hong Kong
  2. Hong Kong Baptist University