eFood

Volume 1, Issue 3, June 2020, Pages 247 - 253

Feed-induced Variation in the Carotenoid Composition of Brine Shrimp

Authors
Jin Huang1, 2, Bodi Hui1, *
1Department of Food Science, Beijing Union University, Beijing 100023, P.R. China
2COFCO Nutrition and Health Research Institute Co Ltd, Beijing 102209, P.R. China
*Corresponding author. Email: bodi_hui@buu.edu.cn
Corresponding Author
Bodi Hui
Received 17 March 2020, Accepted 18 May 2020, Available Online 5 June 2020.
DOI
10.2991/efood.k.200522.001How to use a DOI?
Keywords
Brine shrimp; lycopene; β-carotene; lutein; astaxanthin; bio-encapsulation
Abstract

Brine shrimp is a genus of aquatic crustacean, and is considered a dietary carotenoid resource by local residents from eastern China. In the present study, harvested brine shrimp were fed with the dried powders of tomato fruit (Solanum lycopersicum, as a lycopene source), marigold flower (Tagetes erecta L., as a lutein ester source), halophile green algae (Dunaliella salina, as free lutein and β-carotene sources) and freshwater green algae (Haematococcus pluvialis, as an astaxanthin ester source). After 30 min of free feeding, the total carotenoid amount and CC of brine shrimp were assessed by UV–VIS and C18-HPLC (high performance liquid chromatography) every hour, respectively. Data from those investigations suggested that: (1) Both carotenes and xanthophylls from feeds were able to be accumulated in brine shrimp. (2) Hydrolysis took place with lutein and astaxanthin esters to form their free forms, (3) β-Carotene was converted into a keto-carotenoid, canthaxanthin. Those observations confirmed that a number of carotenoid molecular modifications had taken place in vivo. Although it was observed that a significant amount of carotenoids were lost during their accumulations in vivo, brine shrimp would still be considered as a species of bio-encapsulated free carotenoid carrier, and therefore as a possible dietary carotenoid resource.

Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
1 - 3
Pages
247 - 253
Publication Date
2020/06/05
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200522.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Jin Huang
AU  - Bodi Hui
PY  - 2020
DA  - 2020/06/05
TI  - Feed-induced Variation in the Carotenoid Composition of Brine Shrimp
JO  - eFood
SP  - 247
EP  - 253
VL  - 1
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200522.001
DO  - 10.2991/efood.k.200522.001
ID  - Huang2020
ER  -