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KMID : 0379520060220040381
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한국독성학회지
2006 Volume.22 No. 4 p.381 ~ p.390
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Genotoxicity and Anti-Oxidative Effectiveness Study of Functional Food Additive Containing Astaxanthin
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Kim J.-S.
Park Jin-Hong
Kim Hwa
Cho Hyun-Sun
Hwang Soon-Kyung
Nah Woon-Seong
Kang Hwan-Goo
An Gil-Hwan
Cho Myung-Haeng
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Abstract
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Astaxanthine is a pigment that belongs to the family of the xanthophylls, the oxygenated derivatives of carotenoids whose synthesis in plants derives from lycopene. Astaxanthine is also a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that. Recent study reported that astaxanthine has the role as a detoxicant against the free radicals. On our study, we estimated the genotoxicity in ICR mice and possibility as antioxidant reagents of mutant Phaffia rhodozyma strain over expressing the astaxanthine by gamma-lay and carophyll pink including astaxanthine in apoE knock out mice, respectively. In our study, we administered Phaffia rhodozyma (2 mg and 3 mg) and carophyll pink for 4 and 8 week. The clinical sign and mortality were not detected compared with control groups. In the mutant frequency of hprt gene and chromosome aberration in splenic cells, there was not detected abnormality. There was not critical change in hematological and serum biochemical test compared to control. In expression level of repair enzyme, increase of catalase were detected and increase of expression level of Nrf-2 was detected in Phaffia rhodozyma (3 mg) and carophyll pink in 8 week treated group. In GSH level, the group of treated with Phaffia rhodozyma (3 mg) showed the increase of the GSH. In conclusion, mutant Phaffia rhodozyma and caphyll pink may be applied to the effective food additives to reduce the free radical.
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KEYWORD
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Astaxanthine, Anti-oxidative, Genotoxicity
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