References
- Choi, J. H. (2010) Green tech for human. Tech & Future 10: 28-31
- Griffiths, J. C. (2005) Coloring foods & beverages. Food Technol- Chicago 59: 38-44.
- Cheesman, D. F. and J. Prebble (1966) Astaxanthin ester as a prosthetic group: a carotenoprotein from the hermit crab. Comp. Biochem. Physiol. 17: 929-935. https://doi.org/10.1016/0010-406X(66)90132-0
- Fox, D. L (1973) Chitin-bound keto-carotenoids in a crustacean carapace. Comp. Biochem. Physiol. 44B: 953-962.
- Higuera-Ciapara I., L. Flix-Valenzuela, and F. M. Goycoolea (2006) Astaxanthin: a review of its chemistry and applications. Crit. Rev. Food Sci. 46: 185-196. https://doi.org/10.1080/10408690590957188
- Jang, J. T., W. H. Seo, and H. H. Baek (2009) Enzymatic hydrolysis optimization of a snow crab processing by-product. Korean. J Food Sci. Technol. 41: 622-627.
- No, H. K. and S. P. Meyers (1992) Utilization of crawfish processing wastes as carotenoids, chitin, and chitosan sources. J. Korean Soc. Food Nutr. 21: 319-326.
- Noh, K. H., K. H. Min, B. Y. Seo, S. H. Kim, Y. W. Seo, and Y. S. Song (2012) Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases. Korean J. Nutr. 45: 429-436. https://doi.org/10.4163/kjn.2012.45.5.429
- Yoon, N. Y., K. B. Shim, C. W. Lim, and S. B. Kim (2013) Antioxidant and angiotensin I converting enzyme inhibitory activities of red snow crab Chionoecetes japonicas shell hydrolysate by enzymatic hydrolysis. Fish. Aquat. Sci. 16: 237-242.
- Ahn, J. S., W. J. Cho, E. J. Jeong, and Y. J. Cha (2006) Changes in volatile flavor compounds in red snow crab Chionoecetes japonicus cooker effluent during concentration. J. Korean Fish. Soc. 39: 437-440. https://doi.org/10.5657/kfas.2006.39.6.437
- Ahn, J. S., E. J. Jeong, and Y. J. Cha (2014) Volatile flavor compounds of a crab-like flavoring base made using reaction flavor technology. J. Korean Soc. Food Sci. Nutr. 43: 102-109. https://doi.org/10.3746/jkfn.2014.43.1.102
- Ahn, J. S., E. J. Jeong, W. J. Cho, and Y. J. Cha (2014) Optimal conditions of reaction flavor for synthesis of crab-like flavorant from snow crab cooker effluent. J. Korean Soc. Food Sci. Nutr. 43: 128-134. https://doi.org/10.3746/jkfn.2014.43.1.128
- Baek, J. H., E. J. Jeong, S. Y. Jeon, and Y. J. Cha (2011) Optimal conditions for enzymatic hydrolysate of snow crab Chionoecetes japonicus cooker effluent using response surface methodology. Korean J. Fish. Aquat. Sci. 44: 99-103. https://doi.org/10.5657/kfas.2011.44.2.099
- Jang, J. T., W. H. Seo, and H. H. Baek (2009) Enzymatic hydrolysis optimization of a snow crab processing by-product department of food engineering. Korean J. Food Sci. Technol. 41: 622-627.
- Noh, K. H., K. H. Min, B. Y. Seo, S. H. Kim, Y. W. Seo, and Y. S. Song (2012) Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases. Korean J. Nutr. 45: 429-436. https://doi.org/10.4163/kjn.2012.45.5.429
- Guerin, M., M. E. Huntley, and M. Olaizola (2003) Haematococcus astaxanthin: applications for human health and nutrition. Trends Biotechnol. 21: 210-216. https://doi.org/10.1016/S0167-7799(03)00078-7
- Kurahige, M., E. Okimasu, M. Inoue, and K. Utsumi (1990) Inhibition of oxidative injury of biological membranes by astaxanthin. Physiol. Chem. Phys. Med. NMR 22: 27-38.
- Naguib, Y. M. A (2000) Antioxidant activities of astaxanthin and related carotenoids. J. Agr. Food Chem. 48: 1150-1154. https://doi.org/10.1021/jf991106k
- Palozza, P. and N. I. Krinsky (1992) Astaxanthin and canthaxanthin are potent antioxidants in a membrane model. Arch. Biochem. Biophys. 297: 291-295. https://doi.org/10.1016/0003-9861(92)90675-M
- Kwak, T. W., J. Y. Cha, C. W. Lee, Y. M. Kim, B. H. Yoo, S. G. Kim, J. M. Kim, S. Park, and W. G. An (2011) Anti-Inflammatory and antioxidant effect of astaxanthin derived from microalgae. J. Life Sci. 21: 1377-1384. https://doi.org/10.5352/JLS.2011.21.10.1377
- Blois, M. S. (1998) Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1200.
- Kooy, N. W., J. A. Royal, H. Ischiropoulos, and J. S. Beckman (1994) Peroxynitrite mediated oxidation of dihydrorhodamine 123. Free Radic. Biol. Med. 16: 149-156 https://doi.org/10.1016/0891-5849(94)90138-4
- Milne, L., P. Nicotera, S. Orrenius, and M. Burkitt (1993) Effects of glutathione and chelating agents on copper-mediated DNA oxidation: Pro-oxidant and antioxidant properties of glutathione. Arch. Biochem. Biophys. 304: 102-109. https://doi.org/10.1006/abbi.1993.1327
- Okimoto, Y., A. Watanabe, E. Niki, T. Yamashita, and N. Noguchi (2000) A novel fluorescent probe diphenyl-1-pyrenylphosphine to follow lipid peroxidation in cell membranes. FEBS Lett. 474: 137-140. https://doi.org/10.1016/S0014-5793(00)01587-8
- Nataliya, B. and N. Andrei (2005) A spectrophotometric assay for nitrate in an excess of nitrite. Nitric Oxide 13: 93-97. https://doi.org/10.1016/j.niox.2005.05.002
- Poot, M, A. Verkerk, J. F. Koster, and J. F. Jongkind (1986) De novo synthesis of glutathione in human fibroblasts during in vitro ageing and in some metabolic diseases as measured by a flow cytometric method. Biochim. Biophys. Acta 883: 580-584. https://doi.org/10.1016/0304-4165(86)90300-4
- Shahidi, F. and J. Synowiecki (1991) Isolation and characterization of nutrients and value-added products from snow crab (Chinoecefes opifio) and shrimp (Pandafus borealis) processing discards. J. Agric. Food Chem. 39: 1527-1532. https://doi.org/10.1021/jf00008a032
- Kim, S., E. Cho, G. Yoo, J. Yoo, S. M. Son, M. J. In, D. C. Kim, and H. J. Chae (2009) Physiological activity of astaxanthin and its inclusion complex with cyclodextrin. KSBB J. 24: 570-578.
- Virag, L., E. Szabo, P. Gergely, and C. Szabo (2003) Peroxynitrite induced cytotoxicity: mechanism and opportunities for intervention. Toxicol. Lett. 140-141: 113-124. https://doi.org/10.1016/S0378-4274(02)00508-8
- Epe, B., D. Ballmaier, I. Roussyn, K. Briviba, and H. Sies (1996) DNA damage by peroxynitrite characterized with DNA repair enzymes. Nucleic Acids Res. 24: 4105-4110. https://doi.org/10.1093/nar/24.21.4105
- Bordan, C (2001) Nitric oxide and the immune response. Nat. Immunol. 2: 907-916. https://doi.org/10.1038/ni1001-907
- Pompella, A., A. Visvikis, A. Paolicchi, V. Tata, and A. F. Casini (2003) The changing faces of glutathione, a cellular protagonist. Biochem. Pharmacol. 66: 1499-1503. https://doi.org/10.1016/S0006-2952(03)00504-5
- Saw, C. L. L., A. Y. Yang, Y. Guo, and A. N. T. Kong (2013) Astaxanthin and omega-3 fatty acids individually and in combination protect against oxidative stress via the Nrf2-ARE pathway. Food Chem. Toxicol. 62: 869-875. https://doi.org/10.1016/j.fct.2013.10.023
- Higuera-Ciapara, I., L. Fexlix-Valenzuela, and F. M. Goycoolea (2006) Astaxanthin: a review of its chemistry and applications. Crit. Rev. Food Sci. 46: 185-196. https://doi.org/10.1080/10408690590957188