TY - JOUR
T1 - Effect of astaxanthin rich red yeast (Phaffia rhodozyma) on oxidative stress in rainbow trout
AU - Nakano, Toshiki
AU - Kanmuri, Tomoaki
AU - Sato, Minoru
AU - Takeuchi, Masaaki
N1 - Funding Information:
We are grateful to Mr. T. Miwa, KI Chemical, Japan, for providing the red yeast. We thank Dr. M. Hata, Dr. T. Yamaguchi and Mr. T. Kawasaki, Tohoku University, Japan, and Dr. M. Tokuda, National Research Institute of Aquaculture, Japan, for valuable suggestions and technical assistants. We also acknowledge Mr. Walter Wyman, School Board of Naruko town, Miyagi, Japan, for reading the manuscript. This study was supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Science, Sports, and Culture of Japan for T.N.
PY - 1999/1/4
Y1 - 1999/1/4
N2 - The antioxidative biological effect of dietary red yeast, Phaffia rhodozyma, which is rich in astaxanthin, on rainbow trout, Oncorhynchus mykiss, was examined. The levels of serum transaminase (glutamic-pyruvic transaminase and glutamic-oxaloacetic transaminase) activities and of lipid peroxides (LPO) of fish fed oxidized oil were significantly higher than those of the control fish fed non-oxidized oil. However, the supply of red yeast considerably decreased both enzyme activities and LPO level. Furthermore, the serum lipid (triglycerides, total cholesterol and phospholipids) concentrations were also significantly decreased. Especially, the serum triglyceride level of fish fed the red yeast was as low as that of the control. It was also observed that there were no significant differences in muscle LPO levels between the fish fed red yeast and the control. The present results suggest for the first time that dietary red yeast may effectively suppress the LPO generation of tissue and normalize liver function as well as improving muscle pigmentation of trout. Thus, red yeast should have a reducing effect on oxidized oil-induced oxidative stress in fish. Copyright (C) 1999 Elsevier Science B.V.
AB - The antioxidative biological effect of dietary red yeast, Phaffia rhodozyma, which is rich in astaxanthin, on rainbow trout, Oncorhynchus mykiss, was examined. The levels of serum transaminase (glutamic-pyruvic transaminase and glutamic-oxaloacetic transaminase) activities and of lipid peroxides (LPO) of fish fed oxidized oil were significantly higher than those of the control fish fed non-oxidized oil. However, the supply of red yeast considerably decreased both enzyme activities and LPO level. Furthermore, the serum lipid (triglycerides, total cholesterol and phospholipids) concentrations were also significantly decreased. Especially, the serum triglyceride level of fish fed the red yeast was as low as that of the control. It was also observed that there were no significant differences in muscle LPO levels between the fish fed red yeast and the control. The present results suggest for the first time that dietary red yeast may effectively suppress the LPO generation of tissue and normalize liver function as well as improving muscle pigmentation of trout. Thus, red yeast should have a reducing effect on oxidized oil-induced oxidative stress in fish. Copyright (C) 1999 Elsevier Science B.V.
KW - Astaxanthin
KW - Lipid peroxide
KW - Liver function
KW - Oxidative stress
KW - Phaffia rhodozyma
KW - Rainbow trout
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U2 - 10.1016/S0304-4165(98)00145-7
DO - 10.1016/S0304-4165(98)00145-7
M3 - Article
C2 - 9878705
AN - SCOPUS:0032928661
SN - 0304-4165
VL - 1426
SP - 119
EP - 125
JO - Biochimica et Biophysica Acta - General Subjects
JF - Biochimica et Biophysica Acta - General Subjects
IS - 1
ER -