Free form astaxanthin from yeast Phaffia rhodozyma fermentation reduces plasmatic triglycerides in a pre-obesity diet-induced dyslipidaemia mouse model
| Autor: | Flore Depeint, Justine Lallement, Claude-Narcisse Niamba, Camille Boroch, Myriam Mimoun-Benarroch, Cindy Hugot, Hassan Younes, Larbi Rhazi |
|---|---|
| Přispěvatelé: | UniLaSalle, Transformations et Agro-ressources (UT&A) |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification Haematococcus pluvialis 030109 nutrition & dietetics Cholesterol [SDV]Life Sciences [q-bio] Adipose tissue Metabolism Biology biology.organism_classification Yeast 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology chemistry Biochemistry Astaxanthin Fermentation Food science Carotenoid ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Journal of Food Composition and Analysis Journal of Food Composition and Analysis, Elsevier, 2018, 65, pp.11-15. ⟨10.1016/j.jfca.2017.07.023⟩ |
| ISSN: | 0889-1575 1096-0481 |
| DOI: | 10.1016/j.jfca.2017.07.023 |
| Popis: | Previous work have indicated a lipid-lowering effect of esterified astaxanthin (AX) from algae Haematococcus pluvialis . The aim of this study was to set up a murine model of pre-obesity diet-induced dyslipidaemia to investigate the lipid-lowering effect of free-form AX from yeast Phaffia rhodozyma fermentation. After 6 weeks on high-fat diet, 32 male C57BL/6 mice were divided into 4 groups fed (1) a standard or (2–4) a high-fat diet (HFD) supplemented or not with AX at 0.03% or 0.06% for 8 weeks. Animals were anesthetized and sacrificed and biological samples (plasma and internal organs) collected and stored at −80 °C. The plasma concentrations of triglycerides and cholesterol were determined and gene expression measured for markers of energy metabolism in the liver and adipose tissue. Statistical analyses were performed using SPSS software and the significance set at p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect