Astaxanthin is a keto carotenoid, chemically named 3,3 '- dihydroxy-4,4' - diketo- β,β′- Carotene, red solid powder, fat soluble, insoluble in water, soluble in organic solvents. It widely exists in the biological world, especially in the feathers of aquatic animals such as shrimp, crab, fish and birds. Astaxanthin is a chain breaking Antioxidant. It has strong antioxidant capacity, can remove nitrogen dioxide, sulfide, disulfide, etc., can also reduce lipid peroxidation, and effectively inhibit lipid peroxidation caused by free radicals. At the same time, has the physiological functions of inhibiting tumor occurrence, enhancing immunity and eliminating free radicals in the body. It has a good therapeutic effect on skin cancer caused by ultraviolet radiation, and also has a preventive and therapeutic effect on eye diseases caused by diabetes. It has broad application prospects in health products, medicine, cosmetics, Food Additives and aquaculture. Astaxanthin can be obtained not only by biological extraction, but also by chemical synthesis, but also by algae, bacteria and yeast. In addition, the application of DNA recombination technology to construct high-yield astaxanthin genetic engineering is also being studied.
Material introduction
Astaxanthin, also known as shrimp flavin and shrimp xanthin. In 1933, a purplish red crystal was extracted from aquatic products such as shrimp and crab. It was later determined to be a carotenoid closely related to shrimp erythroid, so it was named astaxanthin. It widely exists in shrimp, crab, fish, birds, some algae, fungi and other organisms. As a non vitamin a carotenoid, astaxanthin can not be transformed into vitamin A in animals, but it has the same antioxidant effect as carotenoids. It has a higher ability to quench singlet oxygen and capture free radicals β- Carotene is more than 10 times higher and more than 100 times stronger than vitamin E. people also call it "super vitamin E". Astaxanthin has been widely recognized for its antioxidant, coloring and enhancing immunity. The United States and other countries have allowed it to be used in production as a food additive. As a natural food additive, it has broad development prospects
Natural astaxanthin is a carotenoid with strong antioxidation. It has the functions of antioxidation, anti-aging, anti-tumor and prevention of cardiovascular and cerebrovascular diseases. It has been used in the fields of health food, high-grade cosmetics, drugs and so on. Astaxanthin itself is not stable, easy to oxidize, and easy to decompose. The market has retained its activity in the form of astaxanthin gel.
Physiological Function
Antioxidant
The important property of astaxanthin is its antioxidation. It is an excellent antioxidant. Astaxanthin has strong antioxidant activity because it can stabilize the structure of membrane, reduce membrane permeability and limit the entry of peroxide promoter into cells. Protect important molecules in cells from oxidative damage. At the same time, astaxanthin may be a potential oxidant to induce oxidative stress. The conjugated double bond and hydroxyl group in astaxanthin molecule and the unsaturated ketone group at the end of the conjugated double bond chain, in which the hydroxyl group and ketone group constitute α- Hydroxyketones, these structures have relatively active electronic effects, can provide electrons to free radicals or attract unpaired electrons of free radicals, and effectively quench singlet reactive oxygen species with strong oxidation and other free radicals in the environment. The results show that the ability to quench reactive oxygen species increases with the increase of the number of conjugated double bonds. Astaxanthin has the strongest ability to quench molecular oxygen than those with the same structure β- Carotene, vitamin E α- Carotene, lutein and lycopene are high. Astaxanthin integrated into the membrane system can inhibit lipid peroxidation by protecting liposomes, protect cells and DNA from oxidation reaction, protect proteins in cells, enable cells to metabolize effectively, and make proteins in cells play their functions better. This antioxidant effect is manifested in prolonging the oxidation time of low density lipoprotein (LDL), so as to reduce the occurrence of atherosclerosis.
Develop Immunity From Disease
Astaxanthin can significantly enhance the local and systemic immune capacity of the body. This immunomodulatory characteristic, combined with antioxidation, plays an important role in preventing the occurrence and spread of diseases. Experiments show that carotenoids can slow down the decline of immune ability caused by aging, improve the function of immune organs and enhance the resistance to harsh environment. More importantly, astaxanthin can enhance the function of T cells, increase the number of neutrophils and natural killer cells, and participate in cellular immunity; Astaxanthin can also increase the vitality of B cells in the immune system, eliminate foreign invading pathogens, play a role by assisting in the production of antibodies and improving the activity of other immune components, such as promoting the production of immunoglobulin, increasing the production of IgG (immunoglobulin G), IgA (immunoglobulin A) and IgM (immunoglobulin M), and enhancing the ability of humoral immune response, Improve animal immunity.
Pigmentation Action
Carotenoids are the main pigment substances in aquatic animals, and astaxanthin accounts for most of the carotenoids in aquatic animals. Therefore, astaxanthin can be said to be the main pigment substances in aquatic animals. Astaxanthin is the end point of carotenoid synthesis. After entering the animal body, it can be directly stored in the tissue without modification or biochemical transformation. It has strong pigment deposition ability, which makes the skin and muscles of some aquatic animals appear healthy and bright colors, and makes the eggs and feathers, skin, feet and items of birds appear healthy golden yellow or red. The results showed that the addition of astaxanthin in the feed not only turned the skin phosphorus armour yellow, but also increased the content of astaxanthin in the muscle.
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