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Karotenoidi, vrijedne sastavnice ljudske prehrane, poznati i kao prirodni pigmenti pokazuju visok potencijal u održavanju ljudskog zdravlja. Provedena su brojna istraživanja koja nerijetko daju drugačije rezultate i zaključke, ali potencijal beta-karotena kao zaštitnika u očuvanju zdravlja sve više raste pa se tako ističu njegova antioksidativna svojstva ali i njegov utjecaj na kožu, zdravlje očiju i kognitivne funkcije. Karotenoidi su vrijedan izvor pigmenata i vitamina, te je razvoj učinkovitih metoda njihove proizvodnje istraživačima od velikog interesa. Najčešće korištene metode za proizvodnju jednog od glavnih karotenoida, beta-karotena, su fizikalno-kemijske, kemijske i mikrobiološke metode. Kao sirovine koriste se i biljke i mikrobi. Od biljaka se najčešće koriste mrkva, batat, špinat, bundeva i rajčica, a od mikroba alga Dunaliella spp. i bakterije Rhodococcus maris i Rhodobacter sphaeroides. Konceptualni modeli omogućavaju lakše shvaćanje raznih procesa pa se tako mogu primijeniti i kod razumijevanja metabolizma karotenoida. Carotenoids, valuable components of the human diet, also known as natural pigments show high potential in maintaining human health. Numerous studies have been conducted that often give different results and conclusions, but the potential of beta-carotene as a protector in maintaining health is growing, thus highlighting its antioxidant properties but also its impact on skin, eye health and cognitive functions. Since carotenoids are a valuable source of pigments and vitamins development of effective methods of their production is of great interest to researchers. Most commonly used methods for the production of one of the major carotenoids, beta-carotene, are physicochemical, chemical, and microbiological methods. Plants and microbes are also used as raw materials. From plants, most commonly used are carrots, sweet potatoes, spinach, pumpkin and tomatoes, while from microbes’ algae Dunaliella spp. and the bacteria Rhodococcus maris and Rhodobacter sphaeroides. Conceptual models make it easier to understand various processes, so they can be applied to understand the metabolism of carotenoids. |
