Synthesis, stability and bioavailability of astaxanthin succinate diester

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2017-12-11 DOI:10.1002/jsfa.8824

Xing Qiao, Lu Yang, Ting Zhang, Qingxin Zhou, Yuming Wang, Jie Xu, Changhu Xue

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引用次数: 12

Abstract

BACKGROUND

We synthesized astaxanthin succinate diester (ASD), a novel astaxanthin (AST) derivate, with succinic anhydride and free AST. ASD was purified and characterized using silica gel column chromatography and spectrometry, respectively.

RESULTS

The ASD final synthesis rate was 82.63%. A stability test revealed a high AST and ASD retention rate at pH 5.0–7.0. ASD showed better stability than did AST under acidic conditions. Both sample ions showed lower retention rates under Fe²⁺ and Fe³⁺ states. The ASD metabolic curve showed serum and liver area under the curve from 0 h to time t (AUC_0–t) values of 45.05 ± 4.58 and 120.38 ± 23.66 µg h⁻¹ mL⁻¹, respectively. The long-term accumulation was significantly higher in the ASD group than in the AST group, which showed higher accumulation in the heart, muscle and spleen than in other tissues in vivo.

CONCLUSION

The thermal stability and bioavailability of ASD were higher than that of the non-esterified free AST and common free AST, respectively. Additionally, AST accumulation in different tissues of the ASD group was multifold higher than that of free AST. These results prove that ASD may serve as a better source of AST for human nutrition than does free AST. © 2017 Society of Chemical Industry

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虾青素琥珀酸二酯的合成、稳定性和生物利用度

以琥珀酸酐和游离AST为原料合成了一种新型虾青素(AST)衍生物虾青素琥珀酸二酯(astaxanthin succinate diester, ASD)，并分别用硅胶柱层析和光谱法对ASD进行了纯化和表征。结果ASD最终合成率为82.63%。稳定性试验显示，pH值为5.0-7.0时AST和ASD保留率较高。在酸性条件下，ASD表现出比AST更好的稳定性。两种样品离子在Fe2+和Fe3+状态下均表现出较低的保留率。ASD代谢曲线显示，从0 h到t时间，血清和肝脏曲线下面积(AUC0-t)分别为45.05±4.58和120.38±23.66µg h−1 mL−1。ASD组的长期积累量明显高于AST组，在体内心脏、肌肉和脾脏的积累量高于其他组织。结论ASD的热稳定性和生物利用度分别高于未酯化的游离AST和普通游离AST。此外，ASD组不同组织中AST的积累量比游离AST高出数倍。这些结果证明ASD可能比游离AST更能作为人类营养的AST来源。©2017 Society of Chemical Industry

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.