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

TitleAstaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensis
Authors
Sun, ZLiu, JZeng, XHuangfu, JJiang, YWang, MChen, F
KeywordsAstaxanthin
Chlorella zofingiensis
Diabetic complications
Glycoxidation
Issue Date2011
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food 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.
Persistent Identifierhttp://hdl.handle.net/10722/136241
ISSN
0308-8146
2021 Impact Factor: 9.231
2020 SCImago Journal Rankings: 1.772
ISI Accession Number ID
WOS: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.

References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorSun, Zen_HK
dc.contributor.authorLiu, Jen_HK
dc.contributor.authorZeng, Xen_HK
dc.contributor.authorHuangfu, Jen_HK
dc.contributor.authorJiang, Yen_HK
dc.contributor.authorWang, Men_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2011-07-27T02:05:36Z-
dc.date.available2011-07-27T02:05:36Z-
dc.date.issued2011en_HK
dc.identifier.citationFood Chemistry, 2011, v. 126 n. 4, p. 1629-1635en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/136241-
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.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectAstaxanthinen_HK
dc.subjectChlorella zofingiensisen_HK
dc.subjectDiabetic complicationsen_HK
dc.subjectGlycoxidationen_HK
dc.titleAstaxanthin is responsible for antiglycoxidative properties of microalga Chlorella zofingiensisen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=126&issue=4&spage=1629&epage=1635&date=2011&atitle=Astaxanthin+is+responsible+for+antiglycoxidative+properties+of+microalga+Chlorella+zofingiensis-
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2010.12.043en_HK
dc.identifier.scopuseid_2-s2.0-79551523731en_HK
dc.identifier.hkuros186781en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79551523731&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume126en_HK
dc.identifier.issue4en_HK
dc.identifier.spage1629en_HK
dc.identifier.epage1635en_HK
dc.identifier.isiWOS:000287952000018-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridSun, Z=22837137300en_HK
dc.identifier.scopusauthoridLiu, J=24332136600en_HK
dc.identifier.scopusauthoridZeng, X=35760592200en_HK
dc.identifier.scopusauthoridHuangfu, J=36997828100en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.issnl0308-8146-

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