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Lutein: A Nutraceutical Nanoconjugate for Human Health
Published in Harishkumar Madhyastha, Durgesh Nandini Chauhan, Nanopharmaceuticals in Regenerative Medicine, 2022
Ishani Bhat, Bangera Sheshappa Mamatha
Lutein is an oxygenated xanthophyll carotenoid consisting of nine conjugated double bonds in a C40 isoprenoid with two ionone rings, each bound to a hydroxyl group (OH) at 3 and 3’ positions, at either end of the isoprenoid (Figure 11.1). Zeaxanthin and meso-zeaxanthin are isomers of lutein and all the three compounds share a common molecular formula C40H56O2. Because the three xanthophyll carotenoids are concentrated in the human eye macula (lutein: 36%, zeaxanthin: 18%, and meso-zeaxanthin: 18%), they are collectively called macular pigments (Bone et al., 1993). The chemical configuration of lutein is not only responsible for manifesting major biological activities such as antioxidant and light-absorbing properties but also defines its polarity and solubility (Woodall et al. 1997). These pigments have their peak absorption at 460 nm, which corresponds to the wavelength of “blue light hazard” (400–500 nm). The incident high-energy, short-wavelength visible blue light causes oxidative stress in the eyes. The MP absorbs 40–90% of blue light, which is incidental to the retina. However, this filtering is Macular Pigment concentration-dependent. Thus, macular pigments function as blue light filtering anti-oxidants to protect the retinal pigment epithelial cells in the eyes from the consequences of light-induced oxidative stress (Krinsky et al. 2003). Henceforth, they are positively associated with preventing age-related macular degeneration.
Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
The lipid fraction including triacylglycerols and sterols is relatively heat stable. Although diterpenes are more sensitive to heat, reasonable amounts (0.2–0.9 g/100 g dry weight) may still be found in roasted coffee especially in C. arabica. Tocopherol content also decreases during roasting. Depending on the roast degree, α-tocopherol, β-tocopherol and total tocopherols may be reduced 79 to 100%, 84 to 100% and 83 to 99%, respectively (Speer and Kölling-Speer, 2006; Farah, 2012). Generally speaking, lipids are responsible for the production of small amounts of aldehydes and ketones. Roasting models revealed that carotenoids are precursors of β-damascenone (sweet rose-like notes) and β-ionone (floral notes), very potent aroma compounds with a very low odor threshold (Simkin et al., 2004; Degenhardt et al., 2006). Also in model roasting, β-damascenone and ionols may give rise to megastigmatrienone isomers reported as potential contributors to tobacco notes in spirits in general and spice notes in wine (Degenhardt et al., 2006; Slaghenaufi et al., 2016). Table 9.2 summarizes the non-volatile chemical composition of roasted C. arabica and C. canephora seeds.
The Chemical Composition Of Essential Oils From Wildgrowing And Introduced Plants Of The Astrakhan Region
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Anatoly V. Velikorodov, Vyacheslav B. Kovalev, Svyatoslav B. Nosachev, Alexey G. Tyrkov, Maria V. Pitelina, Ekaterina V. Shchepetova
According to the obtained data, the main components of essential oil from L. europaeus L. are terpenoids such as cz’s-verbenol, amyl vinyl carbinol, phenylethyl alcohol, benzyl alcohol, trans -pinocarveol, myrcenol, a-terpineol, 4-erpineol, benihinal, carvone, isoeugenol, damascenone, jasmone, isoeugenol methyl ether, geranyl acetone, P-ionone epoxide, and isocyclocytral. In addition, sesquiterpenes are met: a-caryophyllene, caryophyllene, copaene, a-selinene, patchulane, and P-farnesene. Sesqui- terpenoids of essential oil from L. europaeus L. are viridiflorol, Z-a-trans- bisabolene epoxide, Z-a-trans-bergamotol, caryophyllene oxide, ledene oxide, and ledol.
Increased torulene production by the red yeast, Sporidiobolus pararoseus, using citrus juice
Published in Preparative Biochemistry & Biotechnology, 2020
Chun Wei, Tao Wu, Haiying Ao, Xiaofen Qian, Zhao Wang, Jie Sun
Torulene (C40H54) is a significant natural carotenoid in industrial practice. Torulene has 13 double bonds, one β-ionone, and a polyene chain which is longer than that of β-carotene (C40H54). Torulene has particular features as a carotenoid. Additionally, torulene also has the characteristics of provitamin A and possesses anti-prostate-cancer activity[6] and biosafety.[7] Recent research has shown that torulene plays a critical role in inhibiting prostate tumor cell growth.[8] Fungi of the genera Cystofilobasidium, Rhodotorula, Rhodosporidium, Sporidiobolus and Sporobolomyces produce torulene and the other two carotenoids (torularhodin and β-carotene).[9,10] Recently, there has been considerable interest in these yeasts as putative sources for natural carotenoids and single celled proteins with commercial potential.
Study on the wall-breaking method of carotenoids producing yeast Sporidiobolus pararoseus and the antioxidant effect of four carotenoids on SK-HEP-1 cells
Published in Preparative Biochemistry and Biotechnology, 2019
Chang Liu, Yuliang Cheng, Chao Du, Tianqi Lv, Yahui Guo, Mei Han, Fuwei Pi, Weiguo Zhang, He Qian
Sporidiobolus pararoseus (S. pararoseus.) belongs to the class Urediniomycetes, which can biosynthesize intracellular carotenoids (e.g., β-carotene, γ-carotene, torulene, and torularhodin) in abundance (Figure 1). All of these carotenoids fulfill the requirement for pro-vitamin A, an unsubstituted β-ionone ring (Figure 1). However, they are intracellular product of S. pararoseus., which can only be used after the disruption of cell walls.[3,5] Therefore, breaking the wall has a direct impact on the yield and quality of carotenoids in S. pararoseus. fermented products.[6,7] What’s more, the intracellular products of S. pararoseus. yeast also contain other nutrients besides carotenoids, such as essential amino acids, B vitamins and many unsaturated fatty acids.[3,5] To make full use of the nutrient resources inside S. pararoseus. cells, it is of vital significance to explore an efficient method to disrupt the cell wall.
Astaxanthin from Haematococcus pluvialis: processes, applications, and market
Published in Preparative Biochemistry & Biotechnology, 2022
Géssica Cavalcanti Pereira Mota, Laenne Barbara Silva de Moraes, Carlos Yure B. Oliveira, Deyvid Willame S. Oliveira, Jéssika Lima de Abreu, Danielli Matias M. Dantas, Alfredo Olivera Gálvez
Carotenoids are basic structures of tetraterpene, formed from eight units of lipophilic isoprenoids, which may also have in their structure one or two β-ionone rings. They are classified into: carotenes, characterized by the presence of carbon and hydrogen (e.g., α and β-carotene, β-cryptoxanthin and lycopene); and xanthophylls, which also have oxygen atoms. Astaxanthin (3,3′-dihydroxy-β, β-carotene-4,4′-dione), a molecule composed of two-terminal β-ionone rings, with a hydroxyl group in each ring, belongs to the xanthophylls group.[22] In natural sources, astaxanthin is in free or esterified forms, the latter being more stable and less susceptible to degradation and oxidation.[4]