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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

In this study, the impact of different cell disruption techniques (high-pressure micro fluidization (HPMF), ionic liquids (ILs), multi-enzyme (ME), and hydrochloric acid (HCl)) on the chemical composition and biological activity of astaxanthin (AST) obtained from Haematococcus pluvialis was investigated. Results indicated that all cell disruption techniques had a significant effect on AST composition, which were confirmed by TLC and UPC2 analysis. AST recovery from HCl (HCl-AST) and ILs (ILs-AST) cell disruption techniques was dominant by free and monoesters AST, while AST recovery from HPMF (HPMF-AST) and ME (ME-AST) cell disruption techniques was composed of monoesters, diesters, and free AST. Further biological activity analysis displayed that HCl-AST showed the highest ABTS and DPPH activity, while ILs-AST showed better results against the ORAC assay. Additionally, ILs-AST exhibits a stronger anti-proliferation of HepG2 cells in a dose-dependent manner, which was ascribed to AST-induced ROS in to inhibit the proliferative of cancer cells.

Details

Title
Comparison of Different Methods for Extracting the Astaxanthin from Haematococcus pluvialis: Chemical Composition and Biological Activity
Author
Tan, Yicheng 1 ; Zhang, Ye 1 ; Wang, Mansheng 2   VIAFID ORCID Logo  ; Manzoor, Muhammad Faisal 3   VIAFID ORCID Logo  ; Rana Muhammad Aadil 4   VIAFID ORCID Logo  ; Tan, Xinghe 1 ; Liu, Zhiwei 1   VIAFID ORCID Logo 

 College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; [email protected] (Y.T.); [email protected] (Z.Y.) 
 Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; [email protected] 
 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; [email protected] 
 National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan 
First page
3569
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2545014142
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.