文献类型：期刊文献

英文题名：Feed-induced Variation in the Carotenoid Composition of Brine Shrimp

作者：Huang, Jin[1,2];Hui, Bodi[1]

第一作者：Huang, Jin

通讯作者：Hui, BD[1]

机构：[1]Beijing Union Univ, Dept Food Sci, Beijing 100023, Peoples R China;[2]COFCO Nutr & Hlth Res Inst Co Ltd, Beijing 102209, Peoples R China

第一机构：北京联合大学生物化学工程学院食品科学系

通讯机构：[1]corresponding author), Beijing Union Univ, Dept Food Sci, Beijing 100023, Peoples R China.|[11417146]北京联合大学生物化学工程学院食品科学系;[11417]北京联合大学;[1141726]生物化学工程学院;

年份：2020

卷号：1

期号：3

起止页码：247-253

外文期刊名：EFOOD

收录：EI(收录号：20232614302701);Scopus(收录号：2-s2.0-85111804374);WOS:【ESCI(收录号:WOS:001186780600005)】；

基金：The study was supported by the financial support from Beijing Municipal Commission of Education (Grant No. KZ200511417020).

语种：英文

外文关键词：Brine shrimp; lycopene; beta-carotene; lutein; astaxanthin; bio-encapsulation

摘要：Brine shrimp is a genus of aquatic crustacean, and is considered a dietary carotenoid resource by local residents from eastern China. In the present study, harvested brine shrimp were fed with the dried powders of tomato fruit (Solanum lycopersicum, as a lycopene source), marigold flower (Tagetes erecta L., as a lutein ester source), halophile green algae (Dunaliella salina, as free lutein and beta-carotene sources) and freshwater green algae (Haematococcus pluvialis, as an astaxanthin ester source). After 30 min of free feeding, the total carotenoid amount and CC of brine shrimp were assessed by UV-VIS and C18-HPLC (high performance liquid chromatography) every hour, respectively. Data from those investigations suggested that: (1) Both carotenes and xanthophylls from feeds were able to be accumulated in brine shrimp. (2) Hydrolysis took place with lutein and astaxanthin esters to form their free forms, (3) beta-Carotene was converted into a keto-carotenoid, canthaxanthin. Those observations confirmed that a number of carotenoid molecular modifications had taken place in vivo. Although it was observed that a significant amount of carotenoids were lost during their accumulations in vivo, brine shrimp would still be considered as a species of bio-encapsulated free carotenoid carrier, and therefore as a possible dietary carotenoid resource. (c) 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V. This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).