The antioxidant potential of carotenoid extract from Phaffia rhodozyma

• Autorzy: Grazma-Michalowska A. , Stachowiak B.

Warianty tytułu

PL

Potencjal przeciwutleniajacy ekstraktu karotenoidow z drozdzy Phaffia rhodozyma

• Języki publikacji: EN

Abstrakty

EN

Background. Carotenoids are components playing an important role in biological Systems, starting with light protection, immunoenhancement, protection against carcinogens and finishing with antioxidant activity. Food additives market is based mainly on synthetic additives; however, higher consumer awareness has resulted in an increased use of natural substances. One of the potentially antioxidant compounds could be a lipid soluble carotenoid - astaxanthin (xanthophyll), found in the microbial world. The aim of this study was to evaluate the antioxidant potential of carotenoid extract from Phaffia rhodozyma extract. Material and methods. Carotenoids extracted from Phaffia rhodozyma and the astaxanthin standard was selected for the investigations. Antioxidant potential was evaluated by radical scavenging activity (DPPH' and ABTS'+ radicals) and in lipid oxidative stability measurements (Rancimat, Oxidograph and Schaal oven tests). Results. It was found that the examined extracts presented a significantly higher ability to scavenge the DPPH' radical in comparison to the ABTS’+ radical. Evaluations of linoleic acid emulsion oxidative stability showed a higher antioxidant effect of the Phaffia rhodozyma extract than that of astaxanthin during 19 h of incubation. That potential how- ever, was not detected in linoleic acid emulsion incubated for 96 h, where both additives accelerated oxidation process. In bulk sunflower oil a protective effect of Phaffia rhodozyma extract was observed. In both Rancimat and Oxidograph tests antioxidant activity measured using the induction period was evaluated. However, results of the Schaal oven test indicated that a 144 h incubation of sunflower oil offered a significantly better protection of the lipid against oxidation when the Phaffia rhodozyma extract was added. Conclusions. On the basis of recorded results it was found that the Phaffia rhodozyma carotenoid extract showed moderate antioxidant properties, depending on the environmental conditions of methods used.

PL

Wstęp. Karotenoidy są związkami pełniącymi ważną rolę w układach biologicznych: chronią przed promieniowaniem słonecznym, są związkami przeciwnowotworowymi oraz wykazują potencjał przeciwutleniający. Rynek dodatków do żywności jest opanowany przez substancje syntetyczne, jednakże dzięki wzrastającej świadomości konsumentów nastąpiło zwiększenie wykorzystania przeciwutleniaczy naturalnych. Astaksantyna, karotenoid pochodzący ze świata mikroorganizmów, wykazuje potencjalne właściwości przeciwutleniające. Przeprowadzone badania miały na celu określenie potencjału przeciwutleniającego ekstraktów karotenoidów z drożdży Phaffia rhodozyma oraz standardu astaksantyny w układach zawierających syntetyczne rodniki oraz tłuszcze zemulgowane i w masie. Materiał i metody. Do badań wykorzystano karotenoidy ekstrahowane z Phaffia rhodozyma oraz standard astaksantyny. Zdolność zmiatania wolnych rodników oznaczono metodami z wykorzystaniem DPPH’ i ABTS‘+. Potencjał przeciwutleniający w układach lipidowych analizowano za pomocą testów Rancimat, Oxidograph oraz termostatowego Schaala. Wyniki. Rezultaty wskazują na większą zdolność zmiatania rodnika DPPH’ w porównaniu z rodnikiem ABTS‘+ przez badane ekstrakty. Efekt ochronny zanotowano także w układach zawierających zemulgowany kwas linolowy (19 h inkubacji) i olej słonecznikowy. W teście Rancimat i teście Oxidograph okres indukcyjny prób z dodatkiem karotenoidów był dłuższy niż w próbie kontrolnej i zależał od ich stężenia w układzie. Wyniki analiz stabilności oksydacyjnej tłuszczu na podstawie testu Schaala wskazują na większą stabilność prób z dodatkiem ekstraktu z drożdży Phaffia rhodozyma w porównaniu ze standardem astaksantyny. Wnioski. Na podstawie uzyskanych wyników badań stwierdzono, że ekstrakt karotenoidów z drożdży Phaffia rhodozyma wykazuje potencjalne właściwości przeciwutleniające, zależne od stężenia oraz warunków prowadzonych analiz.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2010
• Tom: 09
• Numer: 2
• Strony: 171-188
• Opis fizyczny: p.171-188,fig.,ref.

Twórcy

autor

Grazma-Michalowska A.

• Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland

autor

Stachowiak B.

Bibliografia

• An G.H., Schuman D.B., Jonson E.A., 1989. Phaffia rhodozyma mutatis with increased astaxan- thin content. Appl. Emiron. Microbiol. 55, 116-124.
• Aubourg S.P., Vinagre J., Rodriguez A., Losada V., Larrain M.A., Quitral V., Gómez J., Maier L., Wittig E., 2005. Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch). Eur. J. Lipid Sci. Technol. 107, 411-417.
• Barlow S.M., 1990. Toxicological aspects of antioxidants used as food additives. In: Food anti- oxidants. Ed. B.J.F. Hudson. ElsevierNew York, 253-307.
• Baron C.P., Bemer L., Skibsted L.H., Refsgaard H.H.F., 2005. Evaluation of activity of selected antioxidants on proteins in solution and in emulsions. Free Rad. Res. 39 (7), 777-785.
• Becker E.M., Ntouma G., Skibsted L.H., 2007. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid Systems of increasing structural organization. Food Chem. 103, 1288-1296.
• Buege J.A., Aust S.D., 1978. Microsomal lipid peroxidation. Methods Enzym. 35, 302-310.
• Calo P., Velazquez J.B., Sieiro C., Blanco P., Longo E., Villa T.G., 1995. Analysis of astaxanthin and other carotenoids ffom several Phaffia rhodozyma mutants. J. Agric. Food Chem. 43, 1396-1399.
• Chen G., Djuric Z., 2001. Carotenoids are degraded by free radicals but do not affect lipid peroxidation in unilamellar liposomes under different oxygen tensions. FEBS Lett. 505 (1), 151-154.
• Di Mascio P., Devasagayam T.P., Kaiser S., Sies H., 1990. Carotenoids, tocopherols and thiols as biological singlet molecular oxygen quenchers. Biochem. Soc. Trans. 18, 1054-1056.
• Dufosse L., Galaup P., Yaron A., Arad S.M., Blanc P., Murthy K.N.C., Ravishankar G.A., 2005. Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality? Trends Food Sci. Tech. 16, 389-406.
• Echavarri-Erasun C., Johnson E.A., 2004. Stimulation of astaxanthin formation in the yeast Xan- thophyllomyces dendrorhous by the fungus Epicoccum nigrum. FEMS Yeast Res. 4, 511-519.
• Flen S.B., Christensen I., Larsen R., Johansen S.R., Johnson E.A., 1999. Astaxanthin -producing yeast cells, methods for their preparation and their use. U.S. Patent No 5, 712, 110.
• Flores-Cotera L.B., Martin R., Sanchez S., 2001. Citrate, a possible precursor of astaxanthin in Phaffia rhodozyma: influence of varying levels of ammonium, phosphate and citrate in chemically defined medium. Appl. Microbiol. Biotechnol. 55, 341-347.
• Frankel E.N., 1998. Foods. Biological Systems. In: Lipid oxidation. The Oily Press Scotland, 187-292.
• Frankel E.N., Huang S.W., Kanner J., German J.B., 1994. Interfacial phenomena in the evaluation of antioxidants - bulk oils vs emulsions. J. Agric. Food Chem. 42 (5), 1054-1059.
• Fraser P.D., Bramley P.M., 2004. The biosynthesis and nutritional uses of carotenoids. Progr. Lipid Res. 43, 228-265.
• Gil-Hwan A., Eui-Sung Ch., 2003. Preparation of the red yeast Xanthophyllomyces dendrorhous, as feed additive with increased availability of astaxanthin. Biotechnol. Lett. 25, 767-771.
• Gramza A., Korczak J., 2005. Tea constituents (Camellia sinensis 1.) as antioxidants in lipid systems. Trends Food Sci. Technol. 16, 351-358.
• Gramza A., Korczak J., Reguła J., 2007. Use of plant extracts in summer and winter season butter oxidative stability improvement. Asia Pac. J. Clin. Nutr. 16, 85-88.
• Gramza-Michałowska A., 2007. Antiradical methods in evaluating antioxidant potential of preparations of plant origin. Med. Arom. Plant Sci. Biotech. 1 (2), 227-233.
• Gray J., 1978. Measurement of lipid oxidation: a review. J. Am. Oil Chem. Soc. 55, 539-546.
• Guerin M., Huntley M.E., Olaizola M., 2003. Haematococcus astaxanthin: applications for human health and nutrition. Trends Biotech. 21 (5), 210-216.
• Huang D., Ou B., Prior R., 2005. The chemistry behind the antioxidant capacity assays. J. Agric. Food Chem. 53, 1841-1856.
• Hussein G., Sankawa U., Goto H., Matsumoto K., Watanabe H., 2006. Astaxanthin, a carotenoid with potentialin human health and nutrition. J. Nat. Prod. 69, 443-449.
• Jackson H., Braun C.L., Hansgeorg E., 2008. The chemistry of novel xanthophyll carotenoids. Am. J. Card. 101 (10A), 50D-57D.
• Jensen C., Birk E., Jokumsen A., Skibsted L.H., Bertelsen G., 1998. Effect of dietary levels of fat, a-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout. Z. Lebensm. Unters. Forch. A, 207, 189-196’
• Kawashima K., Itoh H., Chibata I., 1981. Antioxidant effect of peptide in combination with sugar on autoxidation of edible oils. Agric. Biol. Chem. 45, 987-992.
• Klensporf-Pawlik D., Jeleń H.H., 2009. Nitrogen atmosphere and natural antioxidants effect on muesli oxidation during long-time storage. Acta Sci. Pol, Technol. Aliment. 8 (1), 5-15.
• Kobayashi M., Sakamoto Y., 1999. Singlet oxygen quenching ability of astaxanthin esters from the green alga Haematococcus pluvialis. Biotech. Lett. 21, 265-269.
• Kurihara H., Koda H., Asami S., Kiso Y., Tanaka T., 2002. Contribution of the antioxidative property of astaxanthin to its protective effect on the promotion of cancer metastasis in mice treated with resistant stress. Life Sci. 70, 2509-2520.
• Larsen K.E., 1989. Methods for measuring autoxidation resistance. In Proceedings of the 15th Scandinavian symposium on lipids. Lipidforum. Rebild Bakker Denmark.
• Laubli M.W., Bruttel P.A., 1986. Determination of the oxidative stability of fats and oils: comparision between the Active Oxygen Method (AOCS Col 12-57) and the Rancimat method. J. Am. Oil Chem. Soc. 63, 792-794.
• Lim B.P., Nagao A., Terao J., Tanaka K., Suzuki T., Takama K., 1992. Antioxidant activity of xanthophylls on peroxy radical-mediated phospholipid peroxidation. Biochim. Biophys. Acta 1126, 178-184.
• Lingnert H., Vallentin K., Eriksson C.E., 1979. Measurement of antioxidative effect in model system. J. Food Proc. Preserv. 3, 87-103.
• Liu X., Osawa T., 2007. Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer. Biochem. Biophys. Res. Comm. 357, 187-193.
• Lorenz R.T., Cysewski G.R., 2000. Commercial potential of Haematococcus miroalgae as a natural source of astaxanthin. Tibtech. 18, 160-167.
• Matsushita Y., Suzuki R., Nara E., Yokoyama A., Miyashita K., 2000. Antioxidant activity of polar carotenoids including astaxanthin-b-glucoside from marine bacterium on PC liposomes. Fisheries Sci. 66, 980-985.
• Miller N.J., Sampson J., Candeias L.P., Bramley P.M., Rice-Evans C.A., 1996. Antioxidant activities of carotenes and xanthophylls. FEBS Lett. 384, 240-242.
• Mortensen A., Skibsted L.H., Sampson J., Rice-Evans C., Everett S.A., 1997. Comparative mechanisms and rates of free radical scavenging by carotenoid antioxidants. FEBS Lett. 418, 91-97.
• Naguib Y.M.A., 2000. Antioxidant activities of astaxanthin and related carotenoids. J. Agric. Chem. 48, 1150-1154.
• Nishigaki I., Dimitrovskii A.A., Miki W., Yagi K., 1994. Suppressive effect of astaxanthin on lipid peroxidation induced in rats. J. Clin. Biochem. Nutr. 16 (3), 161-166.
• Palagyi Z.S., Ferenczy L., Vagvolgyi C.S., 2001. Carbon-source assimilation pattem of astaxanthin-producing yeast Phaffia rhodozyma. World J. Microbiol. Biotech. 17, 95-97.
• Pardun H., Kroll E., 1970. Der Schaal-test, eine einfache mittel zur bestimung der oxydationstabilitaet von oelen und fetten. Dtsch. Lebensm. Rdsch. 66, 413-417.
• PN-EN-1SO 6885: 2001. Animal and vegetable fats and oils. Determination of anisidine value.
• PN-ISO 3960: 2005. Animal and vegetable fats and oils. Determination of peroxide value.
• Pokorny J., 2007. Are natural antioxidants better - and safer - than synthetic antioxidants? Eur. J. Lipid Sci. Technol. 109, 629-642.
• Prior R.L., Cao G., 2000. Antioxidant photochemical in fruits and vegetables: diet and health implications. Horticulture Sci. 35, 588-592.
• Ramirez J., Gutierrez H., Gschaedler A., 2001. Optimization of astaxanthin production by Phaffla rhodozyma through factorial design and response surface methodology. J. Biotech. 88,259-268.
• Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 26, 1231-1237.
• Rice-Evans C.A., Sampson J., Bramley P.M, Holloway D.E., 1997. Why do we expect carotenoids to be antioxidants in vivo? Free Rad, Res. 26, 381-389.
• Rodnguez A., Losada V., Larrain M.A., Quitral V., Vinagre J., Aubourg S.P., 2007. Development of lipid changes related to quality loss during the frozen storage of farmed Coho Salmon (Oncorhynchus kisutch). J. Am. Oil Chem. Soc. 84, 727-734.
• Sanchez-Moreno C., Larrauri J.A., Saura-Calixto F., 1998. A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 76, 270-276.
• Sedmak J.J., Weerasinghe D.K., Jolly S.O., 1990. Extraction and quantification of astaxanthin from Phaffia rhodozyma. Biotechnol. Tech. 4, 107-112.
• Sikora E., Cieślik E., Topolska K., 2009. The sources of natural antioxidants. Acta Sci. Pol., Technol. Aliment. 7 (1), 5-17.
• Stachowiak B., Czarnecki Z., 2006. Drożdże Phaffla rhodozyma jako potencjalne źródło naturalnej astaksantyny [Yeast of Phaffia rhodozyma as potential source of natural astaxanthin]. Food Sci. Tech. Quality 47 (2), 17-28 [in Polish].
• Stachowiak B., Czarnecki Z., 2007. Effect of light on carotenoid yield in fed cultures of Phaffia rhodozyma CBS 5626. Pol. J. FoodNutr. Sci. 57 (3A), 129-131.
• Terao J., 1989. Antioxidant activity of P-carotene-related carotenoids in solution. Lipids 24, 659-661.
• Visser H., Ooyen A.J.J., Verdoes J.C., 2003. Metabolic engineering of the astaxanthin-biosynthetic pathway of Xanthophyllomyces dendrorhous. FEMS Yeast Res. 4, 221-231.
• Wang W., Yu L., Zhou P., 2006. Effects of different fungal elicitors on growth total carotenoids and astaxanthin formation by Xanthophyllomyces dendrorhous. Biores. Technol. 97, 26-31.