Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids. / Du, Hui-Hui; Liang, Ran; Han, Rui-Min; Zhang, Jian-Ping; Skibsted, Leif Horsfelt.

In: Journal of Agricultural and Food Chemistry, Vol. 63, No. 41, 2015, p. 9124-9130.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Du, H-H, Liang, R, Han, R-M, Zhang, J-P & Skibsted, LH 2015, 'Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids', Journal of Agricultural and Food Chemistry, vol. 63, no. 41, pp. 9124-9130. https://doi.org/10.1021/acs.jafc.5b03658

APA

Du, H-H., Liang, R., Han, R-M., Zhang, J-P., & Skibsted, L. H. (2015). Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids. Journal of Agricultural and Food Chemistry, 63(41), 9124-9130. https://doi.org/10.1021/acs.jafc.5b03658

Vancouver

Du H-H, Liang R, Han R-M, Zhang J-P, Skibsted LH. Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids. Journal of Agricultural and Food Chemistry. 2015;63(41):9124-9130. https://doi.org/10.1021/acs.jafc.5b03658

Author

Du, Hui-Hui ; Liang, Ran ; Han, Rui-Min ; Zhang, Jian-Ping ; Skibsted, Leif Horsfelt. / Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids. In: Journal of Agricultural and Food Chemistry. 2015 ; Vol. 63, No. 41. pp. 9124-9130.

Bibtex

@article{63b7986035d34570bc91da1d8da7c33b,
title = "Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids",
abstract = "Incorporation of astaxanthin or zeaxanthin in giant unilamellar vesicles (GUVs) of phosphatidylcholine resulted in a longer lag phase than incorporation of β-carotene or lycopene for the onset of budding induced by chlorophyll a photosensitization and quantified by a dimensionless entropy parameter using optical microscopy and digital image heterogeneity analysis. The lowest initial rate of GUV budding after the lag phase was seen for GUVs with astaxanthin as the least reducing carotenoid, while the lowest final level of entropy appeared for those with lycopene or β-carotene as a more reducing carotenoid. The combination of astaxanthin and lycopene gave optimal protection against budding with respect to both a longer lag phase and lower final level of entropy by combining good electron acceptance and good electron donation. Quenching of singlet oxygen by carotenoids close to chlorophyll a in the membrane interior in parallel with scavenging of superoxide radicals by astaxanthin anchored in the surface may explain the synergism between carotenoids involving both type I and type II photosensitization by chlorophyll a.",
author = "Hui-Hui Du and Ran Liang and Rui-Min Han and Jian-Ping Zhang and Skibsted, {Leif Horsfelt}",
year = "2015",
doi = "10.1021/acs.jafc.5b03658",
language = "English",
volume = "63",
pages = "9124--9130",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "41",

}

RIS

TY - JOUR

T1 - Astaxanthin protecting membrane integrity against photosensitized oxidation through synergism with other carotenoids

AU - Du, Hui-Hui

AU - Liang, Ran

AU - Han, Rui-Min

AU - Zhang, Jian-Ping

AU - Skibsted, Leif Horsfelt

PY - 2015

Y1 - 2015

N2 - Incorporation of astaxanthin or zeaxanthin in giant unilamellar vesicles (GUVs) of phosphatidylcholine resulted in a longer lag phase than incorporation of β-carotene or lycopene for the onset of budding induced by chlorophyll a photosensitization and quantified by a dimensionless entropy parameter using optical microscopy and digital image heterogeneity analysis. The lowest initial rate of GUV budding after the lag phase was seen for GUVs with astaxanthin as the least reducing carotenoid, while the lowest final level of entropy appeared for those with lycopene or β-carotene as a more reducing carotenoid. The combination of astaxanthin and lycopene gave optimal protection against budding with respect to both a longer lag phase and lower final level of entropy by combining good electron acceptance and good electron donation. Quenching of singlet oxygen by carotenoids close to chlorophyll a in the membrane interior in parallel with scavenging of superoxide radicals by astaxanthin anchored in the surface may explain the synergism between carotenoids involving both type I and type II photosensitization by chlorophyll a.

AB - Incorporation of astaxanthin or zeaxanthin in giant unilamellar vesicles (GUVs) of phosphatidylcholine resulted in a longer lag phase than incorporation of β-carotene or lycopene for the onset of budding induced by chlorophyll a photosensitization and quantified by a dimensionless entropy parameter using optical microscopy and digital image heterogeneity analysis. The lowest initial rate of GUV budding after the lag phase was seen for GUVs with astaxanthin as the least reducing carotenoid, while the lowest final level of entropy appeared for those with lycopene or β-carotene as a more reducing carotenoid. The combination of astaxanthin and lycopene gave optimal protection against budding with respect to both a longer lag phase and lower final level of entropy by combining good electron acceptance and good electron donation. Quenching of singlet oxygen by carotenoids close to chlorophyll a in the membrane interior in parallel with scavenging of superoxide radicals by astaxanthin anchored in the surface may explain the synergism between carotenoids involving both type I and type II photosensitization by chlorophyll a.

U2 - 10.1021/acs.jafc.5b03658

DO - 10.1021/acs.jafc.5b03658

M3 - Journal article

C2 - 26429551

VL - 63

SP - 9124

EP - 9130

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 41

ER -

ID: 147981485