虾青素在鱼类饵料中的应用研究进展

虾青素是一种具有多种生理功能的类胡萝卜素,在水产动物养殖中具有重要作用。本文就虾青素的理化性质和来源,对虾青素在水产动物养殖中的着色作用、抗氧化、抗应激和提高水产动物生长、繁殖和发育性能等方面进行了综述。     

虾青素在河蟹养殖中的应用试验

<正>虾青素作为新型高效的饲料添加剂在水产养殖业中广泛应用于水产养殖动物抗应激、提高免疫力、抗病力、产量、品质等方面。近年来，随着我国人民群众生活水平的提高，人均消耗水产品比例逐年提高，对水产品安全质量提出更高的要求，在水产养殖中，使用虾青素不仅能明显提高水产品的质量，还能大大提高水产动物的免疫力、抗病力、成活率、产量等，养殖经济效益、社会效益得到很大的提高，近年来虾青素在我国水产养殖业中应用非常广泛，尤其在虾、蟹等高附加值的养殖品种上使用很普遍。     

虾青素在水产养殖中的应用

虾青素(Astaxanthin)广泛存在于生物界中,特别是水产动物的虾、蟹、鱼和鸟类的羽毛中,起显色作用。绝大多数海产鱼类和甲壳类动物都含有虾青素,但一般均是通过食物链从海洋微藻、浮游植物和浮游动物中获得。虾青素不仅能使鲑鱼的肉呈桃红色,虾、蟹的壳呈深红色,保证水产动物具有良好的外观品质,而且它还是这些动物生长和发育所必需的营养物质。大     

雨生红球藻中虾青素提取方法研究现状

虾青素(3,3′-二羟基-4,4′-二酮基-β,β′-胡萝卜素,C40H52O4)是一种具有次生类胡萝卜素,超强的抗氧化活性赋予了虾青素突出的生理功能,如提高动物免疫力、抑制肿瘤、清除自由基和活性氧等.天然虾青素具有广泛的应用价值,不仅可以用作珍贵水产动物养殖的饵料添加剂和人类的食品添加剂,在药品、化妆品和高级营养保健品等领域也具有极大的应用潜力.     

微藻生物在水产饲料中的应用

藻类含有丰富的虾青素、类胡萝卜素、叶黄素以及多种维生素和蛋白质等物质,具有很高的营养价值,无论是在动物的饲料还是在水产生物的养殖中,都可以看到藻类的应用。针对水产生物养殖饲料中藻类生物的应用进行了研究探讨。     

海洋红酵母在水产养殖中的应用

海洋红酵母（Rhodotomla benttdca）是从海洋自然环境中分离出来的单细胞真核生物，菌体富含蛋白质、肝糖不饱和脂肪酸、幼体促生长激素、虾青素等，能显著提高水产动物幼体的存活率，改善成体饲养效果，并能增强水产动物免疫力、减少抗生素用量，是生态养殖的优良添加剂。     

植物生长激素对雨生红球藻生长的影响

<正>虾青素又名虾黄素,抗氧化能力极强,是一种粉红色天然色素,具有清除自由基作用,可提高动物机体免疫力,有良好的着色效果。天然虾青素常存在于某些动物、藻类及微生物体内。雨生红球藻(Haematococcus Pluvialis)是近年来被研究最多,也是被公认为自然界中天然虾青素的积累以及应用于水产动物中的最佳来源之一,其虾青素积累速率和产生总量较其他绿藻高,虾青素的含量可高达细胞干重的4%,是目前所知虾青素含量最高的一种生物体,被看作是天然虾青素的"浓缩品"。植物生长激素不仅对高等植物的生长发育有着明显的促进效果,而且在农业生产领域上也有     

雨生红球藻和虾青素的研究

介绍了虾青素的生产方法及生物活性的最新研究进展情况。对目前工业化采用的生产方法及技术特点进行了具体的阐述和对比总结,如从水产品的废弃物、雨生红球藻和红发夫酵母中提取,而雨生红球藻是自然界中天然虾青素含量最高的生物来源;介绍了虾青素的诸多生物活性及应用概况,如抗氧化、抗炎抗感染、抗肿瘤、抗疲劳、预防骨质疏松的作用等。随着对虾青素药理毒理活性的进一步研究,虾青素不仅用作珍贵水产动物养殖的饵料添加剂,在食品、药品、化妆品和高级营养保健品等领域也将得到广泛的应用,具有巨大的市场潜力。对利用雨生红球藻生产天然虾青素的机制、现状进行总结及展望,对进一步研究雨生红球藻具有深远的意义。     

海洋红醇母在水产养殖中的应用

海洋红酵母(Rhodotorula benthica)是从海洋自然环境中分离出来的单细胞真核生物,菌体富含蛋白质、肝糖不饱和脂肪酸、幼体促生长激素、虾青素等,能显著提高水产动物幼体的存活率,改善成体饲养效果,并能增强水产动物免疫力、减少抗生素用量,是生态养殖的优良添加剂。     

虾青素的开发及其在水产养殖上的应用

虾青素是一种极具潜力的色素和抗氧化剂 ,具有许多重要的生理功能。本文对虾青素的生物来源及其生理功用等方面进行了叙述 ,最后着重介绍了虾青素在水产养殖中的增加养殖对象着色 ,提高存活率 ,促进生长、繁殖、发育等方面功用 ,并对这些方面的应用研究进展作出较详细的叙述     

Effect of Astaxanthin on the Pigmentation of Goldfish Carassius auratus

The optimal dosage of astaxanthin for goldfish Carassius auratus was determined by feeding a series of diets containing 0, 25, 50, 75, and 100 mg of astaxanthin/kg of diet for 4 wk. The pigmentation on fish skin was measured by visual assessment against a color chart and by counting chromatophores produced in the dermis layer of fish skin. Both criteria showed that 36–37 mg/kg astaxanthin was the optimal dosage to stimulate fish color. A 4-wk observation after this experiment demonstrated that fish color stimulated by dietary astaxanthin was stable in its intensity. Therefore feeding astaxanthin could be a suitable way for goldfish producers to stimulate color among fish grown in an algae-free environment. The survival rate of fish fed diets with astaxanthin was significantly higher than fish fed diets without astaxanthin. However, there was no significant effect of astaxanthin on fish weight gain.     

虾类加工副产物制备虾青素的研究进展

文章介绍了从虾类加工副产物中提取和纯化虾青素的工艺技术.比较了不同前处理方式对虾青素提取效率的影响,并概括了高效液相色谱法和柱层析法纯化虾青素的相关技术.为天然虾青素的规模化生产提供理论依据.     

The impact of dietary supplementation with astaxanthin on egg quality and growth of long snout seahorse (Hippocampus guttulatus) juveniles

This study investigated the effect of dietary astaxanthin supplementation on egg quality and juvenile growth of long snout seahorse (Hippocampus guttulatus). Captive breed seahorse broodstock were fed four diets composed of frozen shrimp [Atlantic ditch shrimp, Palaemonetes varians) used as a vector to deliver artificial diets with increasing levels of astaxanthin (0, 75, 100 and 125 mg kg^?1 dry weight)]. The results indicated that the astaxanthin uptake into eggs from the enriched shrimp diets was highly efficient. Females fed unsupplemented astaxanthin diet produced similar‐sized eggs with lower concentration of astaxanthin than females fed diets with astaxanthin. The lower concentration of astaxanthin in the eggs was correlated with the production of smaller juveniles in comparison with the juveniles hatched from parents fed supplemented astaxanthin diets. Juvenile growth and survival was limited by their size on release from the male's pouch as at the end of 28‐day postparturition juveniles produced with the diet with no astaxanthin were still significantly smaller (P < 0.05) than those produced from parents fed astaxanthin‐supplemented diets. These results demonstrate a significant benefit of dietary astaxanthin supplementation in long snout seahorse diets in terms of improved egg quality and juvenile growth and survival.     

Effect of Astaxanthin from Xanthophyllomyces dendrorhous on the Pigmentation of Goldfish, Carassius auratus

Two experiments were conducted to evaluate the addition of astaxanthin from red yeast, Xanthophyllomyces dendrorhous, in the diets of goldfish, Carassius auratus. The first was designed to investigate the distribution of pigments in different tissues of goldfish and the effect of astaxanthin in the diet. The carotenoid concentration of tissues was not homogenous. The content of pigments in fish caudal fin was the highest followed by those of scales and head. Flesh had the least carotenoid deposition. Fish fed the diet containing 60 mg/kg astaxanthin had increased concentration of pigment in its head (22.6%), scales (45.5%), flesh (31.0%), and fin (21.2%), compared to fish fed basal diet (P < 0.05). Sixty parts per million astaxanthin had no effect on the weight gain and survival rate. High‐performance liquid chromatography analysis showed astaxanthin in its esterified form in goldfish. The second experiment was aimed at determining the dietary level of astaxanthin that improved color of goldfish. Goldfish were fed the same diet supplemented with 0, 10, 20, 40, 60, and 80 mg yeast astaxanthin/kg for 60 d. The deposition of carotenoids in goldfish fed diets supplemented with astaxanthin increased significantly (P < 0.05) after 15 d of feeding compared to that of the fish fed the diet without astaxanthin, but the effect of dosage of astaxanthin in the diets on the color of goldfish was not completely evident until Day 60 (P < 0.05). During the period of 15–45 d, the deposition of pigments in fish did not increase significantly (P > 0.05) in any treatment with the exception of the diet with 40 mg yeast astaxanthin/kg.     

盐胁迫对雨生红球藻虾青素累积、虾青素合成相关酶基因表达和抗氧化指标的影响

为探讨盐胁迫对雨生红球藻(Haematococcus pluvialis)虾青素合成的影响与机理,以及雨生红球藻各抗氧化机制之间的关系,本研究采用生化和分子生物学方法研究了不同浓度(0.04 mol/L、0.08 mol/L、0.12 mol/L和0.16 mol/L)和不同时间(3 d、6 d和9 d)的盐(Na Cl)胁迫对雨生红球藻生长、虾青素积累、番茄红素β-环化酶(Lcy)、β-胡萝卜素羟化酶(Crt R-B)和β-胡萝卜素酮化酶(Bkt)基因表达、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和谷胱甘肽过氧化物酶(GSH-Px)的活性以及丙二醛(MDA)含量的影响。结果表明,各胁迫时间的雨生红球藻的密度均随着盐胁迫浓度的增加而不断下降,在盐胁迫的第9天,雨生红球藻的死亡率和孢子比例均随着盐胁迫浓度的增加而不断升高;雨生红球藻虾青素含量、Lcy、Crt R-B和Bkt基因表达量均随着盐胁迫浓度和时间的增加而不断提高;雨生红球藻SOD、CAT和GSH-Px活性以及MDA含量在不同浓度和不同时间的盐胁迫下与对照组(0.00 mol/L Na Cl)相比均升高,且在不同时间的0.12 mol/L Na Cl胁迫下与对照组相比均显著升高(P0.05);雨生红球藻虾青素含量、Lcy、Crt R-B和Bkt基因表达量在盐胁迫的早期(第3天)和中期(第6天)阶段较低,在盐胁迫的后期(第9天)阶段较高,而SOD、CAT和GSH-Px活性以及MDA含量在盐胁迫的早期和中期阶段较高,在盐胁迫的后期阶段较低。实验结果说明了适当浓度和时间的盐胁迫能促进雨生红球藻累积虾青素,雨生红球藻在盐胁迫下主要是通过提高虾青素合成相关酶基因的转录水平来促进虾青素的合成,其虾青素和抗氧化酶的抗氧化活性可能互为补充,共同保护雨生红球藻免受盐胁迫的氧化损伤。     

Effects of E/Z Isomers and Coating Materials of Astaxanthin Products on the Pigmentation and Antioxidation of Rainbow Trout,Oncorhynchus mykiss

The objective of this study was to compare the effects of four astaxanthin preparations with different ratio of E/Z (trans/cis) isomers and different coating materials on the pigmentation and antioxidation properties of rainbow trout. Five diets were designed as basal diet (without astaxanthin supplementation) and four astaxanthin diets (100 mg/kg diet) supplemented with four astaxanthin products, BASF (79% all‐E, gelatin coated), Wisdom‐B (85% all‐E, gelatin coated), Wisdom‐C (94% all‐E, carrageenan coated), and Wisdom‐D (94% all‐E, gelatin coated). After 4 wk feeding, the flesh astaxanthin content, redness, and yellowness of astaxanthin‐supplemented groups were higher than those of control group at the second and fourth week (P < 0.05). Among these astaxanthin‐supplemented groups, the Wisdom‐B group had the highest flesh redness and astaxanthin content. The astaxanthin‐supplemented groups also had the lower flesh frozen loss and malondialdehyde level than control group at the fourth week (P < 0.05). The results indicated that dietary 100 mg/kg astaxanthin could improve the flesh redness and antioxidation abilities of rainbow trout. The ration of E/Z isomers and properties of coating materials of astaxanthin preparations influenced the pigmentation and antioxidation properties, and Wisdom‐B had a better pigmentation effect on the flesh than other astaxanthin preparations.     

Effect of astaxanthin and vitamin A on growth and survival during first feeding of Atlantic salmon, Salmo salar L.

Abstract. The interactions of astaxanthin and vitamin A on the growth and survival of Atlantic salmon, Salmo salar L., during the first-feeding period were examined using semi-purified diets. Alevins, with a mean initial weight of 0.18g, were fed diets supplemented with 0, 20 and 40 mg astaxanthin/kg dry diet and 0, 750 and 1500 μg vitamin A/kg dry diet for 20 weeks. The weights of the fish were recorded throughout the experimental period and carcasses were collected for proximate composition, vitamin A and astaxanthin analyses at the beginning and end of the experiment. The feeds were analysed for proximate composition, vitamin A and astaxanthin levels.
No interaction between astaxanthin and vitamin A was found in relation to the growth, survival or vitamin A content of the fry. Astaxanthin was found to strongly influence the growth, survival and vitamin A concentration in the fish. Poor growth and low survival rates were observed in groups fed diets without astaxanthin, including the group fed a diet with sufficient vitamin A. The results indicate both a provitamin A function of astaxanthin and a specific function of astaxanthin. Astaxanthin was found to be essential to alevins during the first-feeding period.     

Effects of silage preservation on astaxanthin forms and fatty acid profiles of processed shrimp (Pandalus borealis) waste

Acid silage of shellfish processing waste has been reported to be a good and economical technique to protect these biomasses from bacterial decomposition. Shrimp (Pandalus borealis) by-products contain some value-added nutrients for the aquaculture industry such as carotenoid pigments (mainly astaxanthin) and n − 3 polyunsaturated fatty acids. The aim of this work was to determine the effect of ensiling shrimp waste during a long period of time (more than 3 months) on some unstable components such as the astaxanthin forms (free, mono- and diesterified) and polyunsaturated fatty acids. Comparisons of astaxanthin forms and the fatty acid profiles were performed on defrosted shrimp waste and on a 14-week-old shrimp waste silage. No significant difference (P ≥ 0.05) in the total lipids extracted from the two forms of shrimp waste was observed. Nevertheless, a small quantity of the red pigment, presumably an astaxanthin portion, was observed to stay firmly bound to the shrimp carapace after the solvent extraction in shrimp waste compared to the full recovery obtained in ensiled shrimp waste. This may explain the significantly (P < 0.05) higher concentration of total astaxanthin (4.57 vs 3.99 mg/g) found in the crude oil extracted from shrimp waste silage. Higher percentages (P < 0.01) of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in esterified astaxanthin from shrimp waste silage (43.9% and 45.5%) in comparison with their shrimp waste (24.7% and 20.3%) counterparts. This suggests that EPA and DHA are the principal fatty acids esterified with the portion of astaxanthin linked to chitin in the shrimp carapace. The utilization of shrimp waste silage as a pigmenting component of salmonid feeds is also discussed.     

Effect of dietary bile extracts on serum response of astaxanthin in rainbow trout (Oncorhynchus mykiss): a preliminary study

Effects of porcine bile extracts added at three different dietary concentrations 0, 10 and 20 g kg^?1 were studied on astaxanthin serum concentration in rainbow trout (mean weight 200 ± 7 g). Astaxanthin from micro‐algae Haematococcus pluvialis and synthetic astaxanthin (CAROPHYLL® pink) were incorporated in diets of rainbow trout at a rate of 100 mg astaxanthin kg^?1 of feed. Fish were hand fed twice a day. After 5 days of feeding there was a significant effect of the pigment source on the ratio (total blood astaxanthin per unit body weight to cumulative astaxanthin intake per unit body weight). Trout receiving synthetic astaxanthin showed a significantly (P < 0.05) higher ratio than trout fed algal astaxanthin. Increasing dietary bile extract did not lead to produce any effect on this ratio. The power of the statistical analysis is discussed. Therefore, the interaction (pigment source × dietary bile concentration) showed no more effect.     

Development of a method to assess binding of astaxanthin to Atlantic salmon Salmo salar L. muscle proteins

Several methods were examined to characterize the binding between astaxanthin and salmon muscle protein(s) in order to provide tools for evaluation of the role of muscle proteins on astaxanthin retention in Atlantic salmon Salmo salar L. flesh. The methods included gel filtration chromatography, displacement of a hydrophobic probe and ultrafiltration. With gel filtration chromatography, aggregation of astaxanthin under the experimental conditions was a major problem for the separation of bound astaxanthin from free astaxanthin because the apparent molecular weight of aggregated astaxanthin or astaxanthin micelles was in the range of protein–astaxanthin complexes. Displacement of the fluorescent probe 8‐anilino‐1‐naphthalenesulphonate (ANS) was not effective as astaxanthin quenched the fluorophore so that displacement could not be observed. An ultrafiltration method was developed using 200‐mM sodium cholate for dispersion of astaxanthin aggregates. This allowed unbound astaxanthin to be separated from bound astaxanthin using a 30‐kDa filter. After salmon muscle proteins were solubilized in different fractions by sequential extraction using low ionic strength solutions, the astaxanthin binding of different fractions was assessed using the ultrafiltration method. The significant difference (P<0.05) observed in the astaxanthin binding of the various fractions suggests an application of this assay to detect differences in affinity of proteins for astaxanthin. The results also suggest that proteins other than actomyosin or actin can bind astaxanthin in Atlantic salmon flesh. This method can be used for the identification of astaxanthin‐binding proteins in salmon flesh and other tissues.