• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.91-101
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• 1993

To investigate the effects on pigmentation and carotenoid metabolism of red sea breams Pagrus major and flounders Paralichithys olivaceus by the supplemented carotenoids, fishes wire fed the diet each containing ${\beta}$-carotene, lutein ester, astaxanthin, astaxanthin monoester, astaxanthin diester and ${\beta}$-apo-8'-carotenal for 8 weeks. Carotenoids in the integuments were analyzed. In cultured red sea breams with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of astaxanthin diester group, ${\beta}$-apo-8'-carotenal group and astaxanthin monoester group. The main carotenoids of red sea breams were astaxanthin diester, tunaxanthin and ${\beta}$-carotene. Difference in the content of astaxanthin diester and ${\beta}$-carotene was observed from natural and cultured red sea breams. In cultured flounders with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of ${\beta}$-carotene group and lutein ester group. The main carotenoids of flounders were zeaxanthin and lutein. Difference in lutein and ${\beta}$-carotene contents was observed from the natural and cultured flounders. Based on the contents and composition of carotenoids in each group after feeding experimental diet, carotenoid metabolism in red sea breams were presumed the reductive metabolic pathway, astaxanthin to tunaxanthin, and likewise, in flounders, lutein to tunaxanthin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.272-281
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• 1994

To investigate the effects on pigmentation and carotenoids metabolism of sea bass, Lateolablax japonicus, by supplemented carotenoids, fish were fed the diets each containing ${\beta}$-carotene, lutein ester, astaxanthin, astaxanthin monoester and astaxanthin diester for 8 weeks. Carotenoids in the integuments were analyzed. The important carotenoids in the integuments of sea bass were tunaxanthin and lutein. ${\beta}$-carotene, ${\beta}$-cryptoxanthin, zeaxanthin and ${\beta}$-carotene triol were minor contributors. Differences in the content of ${\beta}$-carotene, tunaxanthin fraction and lutein were observed between the natural and cultured sea bass. The wild sea bass contained higher amounts of tunaxanthin fraction and lutein, but contained lower amounts of ${\beta}$-carotene than cultured sea bass. In cultured sea bass with supplemented carotenoids, carotenoid deposition was higher in order of astaxanthin monoester group, astaxanthin group and astaxanthin diester group. Based on the contents and composition of carotenoids in each group after the feeding the experimental diet, The metabolism of carotenoid in sea bass was presumed to be the reductive metabolic pathways: astaxanthin to tunaxanthin via ${\beta}$-carotene triol, zeaxanthin and lutein.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.149-156
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• 1971

Variations of carotenoid and chlorophyll during the course of after-ripening in hotpepper fruits were studied: 1. Carotenoid pigments were fractionized into six fragments by means of column chromatography and each of six were applied to the TLC. By these procedures 30 kinds of carotenoids were identified among 54 kinds of different separations. 2. Total carotenoids increased very rapidly in cli. stage. And when compared group by group, Diol showed highest in amounts as well as in increasing index. 3. Decrease of phytoene in post-cli. stage and notable increase of capsanthin, capsorubin and violaxanthin amounts in carotenoid, as major pigments, were remarkable one. 4. Total amounts of chlorophyll a and b showed decreasing tendency during after-ripening and, finally, disappeard at the post-cli. stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1220-1225
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• 1999

Differences in carotenoid composition in the integument of Korean bittering, Cheilognathus signifer and bride bittering, Rhodeus ukekii which are Korean native fresh water fish were compared. Total ca rotenoid contents in the integument of wild Korean bittering was 2.11mg% and composed of 42.6% zeaxanthin, 12.1% diatoxanthin and 12.1% lutein epoxide which are predominant carotenoids and 10.3% cynthiaxanthin, 8.3% zeaxanthin epoxide, 6.4% lutein and 1.5% cryptoxanthin which are minor carotenoids. Total ca rotenoid contents in the integument of wild bride bittering was 4.99mg% during a spawning period but after the spawning period it was decreased to 4.17mg% and carotenoid composition of bride bittering during the spawning period was 46.7% zeaxanthin, 26.5% diatoxanthin and 12.3% lutein which are predominant carotenoids, and 6.2% zeaxanthin epoxide, 3.1% cynthiaxanthin, 2.9% cryptoxanthin and 0.7% canthax anthin which are minor carotenoids. These results indicated that the carotenoid composition of bride bittering during spawning period was very similar to that of Korean bittering and carotenoid composition of bride bittering after the spawning period was 30.5% diatoxanthin, 21.5% cynthiaxanthin and 16.8% zeaxanthin which are predominant carotenoids and 14.0% cryptoxanthin, 11.3% lutein and 3.4% can thaxanthin which are minor carotenoids, indicating that after the spawning period, the content of zeaxanthin was decreased while that of cryptoxanthin and cynthiaxanthin was increased as compared to that of the spawning period. Total carotenoid contents in Korean bittering and bride bittering was relatively higher than that in other species of cyprinidae whereas composition of the carotenoid was similar.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.425-429
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• 1989

Functional relationships of carotenoid destruction and nonenzymatic browning during red pepper drying were established by the dynamic test using the moisture-temperature-quality history curve in actual drying experiments. The dependence of the rate constants on temperature and moisture content was established and analysed assuming that carotenoid destruction and nonenzymatic browning are the first order and the zero order reaction, respectively. Carotenoid destruction rate constant was high at high moisture and high temperature, and had a minimum value at some intermediate moisture content. As dependence of rate constant on temperature, activation energy of carotenoid decolorization ranged from 7.7 to 27.4 kcal/mol, showing higher value at higher moisture content. Nonenzymatic browning showed higher rate at higher temperature and higher moisture content. Activation energy of browning was in the range of 7.5-20.2 kcal/mol with higher value at higher moisture level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Journal of Microbiology and Biotechnology
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• v.16 no.6
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• pp.821-831
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• 2006

Unicellular green algae of the genus Haematococcus have been studied extensively as model organisms for secondary carotenoid accumulation. Upon environmental stress, such as strong irradiance or nitrogen deficiency, unicellular green algae of the genus Haematococcus accumulate secondary carotenoids in vesicles in the cytosol. Because secondary carotenoid accumulation occurs only upon specific environmental stimuli, there is speculation about the regulation of the biosynthetic pathway specific for secondary carotenogenesis. Because the carotenoid biosynthesis pathway is located both in the chloroplast and the cytosol, communication between both cellular compartments must be considered. Recently, the induction and regulation of astaxanthin biosynthesis in microalgae received considerable attention because of the increasing use of this secondary carotenoid as a source of pigmentation for fish aquaculture, as a component in cancer prevention, and as a free-radical quencher. This review summarizes the biosynthesis and regulation of the pathway, as well as the biotechnology of astaxanthin production in Haematococcus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.596-602
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• 1998

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

• Journal of Microbiology
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• v.45 no.2
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• pp.128-132
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• 2007

The red yeast Xanthophyllomyces dendrorhous (previously named Phaffia rhodozyma) produces astaxanthin pigment among many carotenoids. The mutant X. dendrorhous G276 was isolated by chemical mutagenesis. The mutant produced about 2.0 mg of carotenoid per g of yeast cell dry weight and 8.0 mg/L of carotenoid after 5 days batch culture with YM media; in comparison, the parent strain produced 0.66 mg/g of yeast cell dry weight and a carotenoid concentration of 4.5 mg/L. We characterized the utilization of carbon sources by the mutant strain and screened various edible plant extracts to enhance the carotenoid production. The addition of Perilla frutescens (final concentration, 5%) or Allium fistulosum extracts (final concentration, 1%) enhanced the pigment production to about 32 mg/L. In a batch fermentor, addition of Perilla frutescens extract reduced the cultivation time by two days compared to control (no extract), which usually required five-day incubation to fully produce astaxanthin. The results suggest that plant extracts such as Perilla frutescens can effectively enhance astaxanthin production.

• Journal of Microbiology and Biotechnology
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• v.29 no.12
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• pp.1925-1930
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• 2019

Carotenoids are organic pigments with antioxidant properties and are widespread in nature. Here, we isolated five microbes, each forming yellow-colored colonies and harboring C₃₀ carotenoid biosynthetic genes (crtM and crtN). Thereafter, Lactobacillus plantarum subsp. plantarum KCCP11226, which showed the highest carotenoid production, was finally selected and the produced pigment was identified as C₃₀ carotenoid 4,4'-diaponeurosporene. This strain exhibited the highest survival rate under oxidative stress and its carotenoid production was also enhanced after exposure to 7 mM H₂O₂. Moreover, it showed the highest ability to scavenge DPPH free radical. Our results suggested that L. plantarum subsp. plantarum KCCP11226, which produces 4,4'-diaponeurosporene as a natural antioxidant, may be a functional probiotic.