Details

Autor(en) / Beteiligte

• An, G.H. (Chungnam National University, Daejeon, Republic of Korea), E-mail: ghahn@cnu.ac.kr
• Song, J.Y. (Chungnam National University, Daejeon, Republic of Korea)
• Kwak, W.K. (Chungnam National University, Daejeon, Republic of Korea)
• Lee, B.D. (Chungnam National University, Daejeon, Republic of Korea)
• Song, K.B. (Chungnam National University, Daejeon, Republic of Korea)
• Choi, J.E. (Chungnam National University, Daejeon, Republic of Korea)

Titel

Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous

Ist Teil von

• Food science and biotechnology, 2006-08, Vol.15 (4), p.506-510

Ort / Verlag

한국식품과학회

Erscheinungsjahr

2006

Beschreibungen/Notizen

• To be used as a source of astaxanthin by animals, the red yeast Xanthophyllomyces dendrorhous needs to be dried and the cell wall ruptured. Spray-drying and flat-roller milling successfully prepared the yeast as a feed additive with little loss of astaxanthin. Spray-drying successfully dried the yeast with negligible decomposition of astaxanthin compared to drum-drying. By repeated milling with a flat-roller mill, astaxanthin extracted with ethanol increased from 0.01 to 1.31 mg astaxanthin/g yeast. This method did not decompose astaxanthin in contrast to chemical digestion of the cell wall. Flat-roller milling effectively flattened and cracked the dried cells. Astaxanthin in yeast prepared by spray-drying and flat-roller milling was well absorbed by animals. Specifically, when spray-dried and milled yeast was supplied in the feed (40 mg astaxanthin/kg feed), astaxanthin was successfully absorbed (1,500 ng/mL blood and 1,100 ng/g skin) by laying hens.