Study on Aggregation of Carotenoids in Hydrated Organic Solution System

ZHAO Yingyuan; JIA Huihui; LI Ziwei; LIANG Jin; LI Ruifang; CHEN Di; WANG Jing

doi:10.13386/j.issn1002-0306.2022010152

Volume 43 Issue 23

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(23): 42-49. > DOI: 10.13386/j.issn1002-0306.2022010152

ZHAO Yingyuan, JIA Huihui, LI Ziwei, et al. Study on Aggregation of Carotenoids in Hydrated Organic Solution System[J]. Science and Technology of Food Industry, 2022, 43(23): 42−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010152.

Citation:

PDF (4108 KB)

Study on Aggregation of Carotenoids in Hydrated Organic Solution System

1.
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
2.
Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 4648601, Japan
3.
Key Laboratory of Marine Ecology and Environmental Sciences, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China

More Information

Received Date: January 17, 2022
Available Online: September 28, 2022

Graphical Abstract

Abstract

Abstract

Carotenoids have numerous biological activities which are beneficial for human health, and can be spontaneously aggregated to different aggregates in certain conditions. In this paper, the effects of different proportions of hydrated organic solutions and different adding sequences on the types of carotenoids aggregates (H aggregates, M monomer and J aggregates), formation conditions and stability of three carotenoids (astaxanthin, lutein and β-carotene) were investigated. The astaxanthin acetone solution, lutein ethanol solution and β-carotene acetone solution were mixed in two different dropping sequences: Water into organic and organic into water, according to the proportion of organic solvents in the total volume from 10% to 90%, and the resulting sample was observed and analyzed by the UV-vis absorption spectrum. These results showed that when the astaxanthin, lutein and β-carotene formed H aggregates the volume ratios of organic solvents were 10%~20%, 10%~50% and 10%~40%, respectively. Astaxanthin formed J aggregates at 30% and β-carotene formed J aggregates at 50%~70%, respectively. Lutein was a lutein monomer when organic solvent takes up 60%~90% of the total volume. The conditions for the formation of aggregates were similar to those of organic water in addition sequence. However, it was found that the movement of absorption peak in UV-vis spectrum was more obvious under the sequence of organic water addition. After the samples were placed at room temperature (25 ℃) for 24 h and 48 h, the stability of aggregates was investigated. The H aggregates of lutein remains unchanged, however the H aggregates of astaxanthin and β-carotene gradually transformed into J aggregates. This study provides data support for the formation conditions and stability of carotenoid aggregates, thus offering theoretical basis for the application of carotenoids and their aggregates in food, medicine, cosmetics and other fields.
- carotenoids,
- organic fraction,
- aggregates,
- hydration system,
- stability

FullText(HTML)

References (29)

References

[1]	许颖颖, 王晚晴, 华威, 等. 利用微藻提取类胡萝卜素方法研究进展[J]. 食品工业科技,2016,37(3):373−379. [XU Y Y, WANG W Q, HUA W, et al. Research progress in the extraction of carotenoids from microalgae[J]. Science and Technology of Food Industry,2016,37(3):373−379. doi: 10.13386/j.issn1002-0306.2016.03.070
[2]	ZIELINSKA M, WEOLOWSKA A, PAWLUS B, et al. Health effects of carotenoids during pregnancy and lactation[J]. Nutrients,2017,9(8):838. doi: 10.3390/nu9080838
[3]	HERNANDEZ A, MONTANEZ J, MARTINEZ G, et al. Lycopene: Progress in microbial production[J]. Trends in Food Science & Technology,2016,56:142−148.
[4]	NUNES A N, RODA A, GOUVEIA L F, et al. Astaxanthin extraction from marine crustacean waste streams: An integrate approach between microwaves and supercritical fluids[J]. ACS Sustainable Chemistry & Engineering,2021:3050−3059.
[5]	LOTFI A, SOLEIMANI M, GHASEMI N. Astaxanthin reduces demyelination and oligodendrocytes death in a rat model of multiple sclerosis[J]. Cell Journal,2021,22(4):565−571.
[6]	ROWLES J L, ERDMAN J W. Carotenoids and their role in cancer prevention[J]. Biochimica Et Biophysica Acta (BBA)-Molecular and Cell Biology of Lipids,2020,1865(11):158613.
[7]	LIM C, JIN K K, CHAN E J, et al. Preparation and characterization of a lutein solid dispersion to improve its solubility and stability[J]. AAPS PharmSciTech,2021,22(5):1−9.
[8]	ASS A, SAH B. Astaxanthin ameliorates high-fat diet-induced cardiac damage and fibrosis by upregulating and activating SIRT1[J]. Saudi Journal of Biological Sciences,2021,28(12):7012−7021. doi: 10.1016/j.sjbs.2021.07.079
[9]	GHADA E H, MARWA M A, GEHAN M A, et al. In vitro dual (anticancer and antiviral) activity of the carotenoids produced by haloalkaliphilic archaeon Natrialba sp. M6[J]. Scientific Reports,2020,10(2):5986.
[10]	MANTOVANI R A, HAMON P, ROUSSEAU F, et al. Unraveling the molecular mechanisms underlying interactions between caseins and lutein[J]. Food Research International,2020,138:109936. doi: 10.1016/S0963-9969(20)30961-3
[11]	RUTZ J K, BORGES C D, ZAMBIAZI R C, et al. Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food[J]. Food Chemistry,2016,202(1):324−333.
[12]	刘翔, 惠伯棣, 宫平. 类胡萝卜素分子的聚集[J]. 中国食品添加剂,2010,1(5):133−148. [LIU X, HUI B D, GONG P. A study on the molecular structure of carotenoids[J]. China Food Additives,2010,1(5):133−148. doi: 10.3969/j.issn.1006-2513.2010.05.017
[13]	JUDITH H, CHRISTOPHER N S, SEBASTIAN L, et al. Structure related aggregation behavior of carotenoids and carotenoid esters[J]. Journal of Photochemistry & Photobiology, A: Chemistry,2016,317:161−174. .
[14]	薛长湖, 李敬, 代明琴, 等. H1、H2或J型虾青素聚集体水分散体系的制备方法与应用[P]. 山东省: CN109646425A, 2019-04-19. XUE C H, LI J, DAI M Q, et al. Preparation of astaxanthin by aqueous dispersion[J]. Shandong: CN109646425A, 2019-04-19.
[15]	SONJA K, KOLBE H, KORGER M, et al. Aggregation and interface behaviour of carotenoids[J]. Birkhä user Basel,2008,4:53−94.
[16]	SPANO F C. Analysis of the UV/vis and CD spectral line shapes of carotenoid assemblies: Spectral signatures of chiral H-aggregates[J]. Journal of the American Chemical Society,2009,131(12):4267−4278. doi: 10.1021/ja806853v
[17]	GIOVANNETTI R, ALIBABAEI L, PUCCIARELLI F. Kinetic model for astaxanthin aggregation in water-methanol mixtures[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2009,73(1):157−162. doi: 10.1016/j.saa.2009.02.017
[18]	曲方. 环境对类胡萝卜素聚集体吸收及荧光光谱的影响[D]. 长春: 吉林大学, 2020. QU F. Effects of environment on absorption and fluorescence spectra of carotenoid aggregates[D]. Changchun: Jilin University, 2020.
[19]	ZSILA F, DELI J, SIMONYI M. Color and chirality: Carotenoid self-assemblies in flower petals[J]. Planta,2001,213(6):937−942. doi: 10.1007/s004250100569
[20]	FRANK H A , YOUNG A J , BRITTON G, et al. The photochemistry of carotenoids[M]. Springer Netherlands, 1999: 235-244.
[21]	SUBRAMANIAN B, TCHOUKANOV N, DJAOUED Y. Claude pelletierb and mathieu ferron Raman spectroscopic investigations on intermolecular interactions in aggregates and crystalline forms of trans-astaxanthin[J]. Journal of Raman Spectroscopy,2013,44(2):219−226. doi: 10.1002/jrs.4194
[22]	魏良淑, 吴芳, 蒋夕平, 等. 基于紫外-可见光谱法研究叶黄素聚集体结构及其动力学[J]. 光谱学与光谱分析,2018,38(12):3796−3800. [WEI L S, WU F, JIANG X P, et al. Structure and dynamics of lutein aggregates based on UV-Vis spectroscopy[J]. Spectroscopy and Spectral Analysis,2018,38(12):3796−3800.
[23]	辛伍红. 朗伯-比尔定律的适用条件与限制[J]. 化工时刊,2020,34(7):49−51. [XIN W H. Application conditions and Limitations of Lambert-Beer law[J]. Chemical Industry Times,2020,34(7):49−51. doi: 10.16597/j.cnki.issn.1002-154x.2020.07.015
[24]	ZAJAC G, LASOTA J, DUDEK M, et al. Pre-resonance enhancement of exceptional intensity in aggregation-Induced raman optical activity (AIROA) spectra of lutein derivatives[J]. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy,2017,173(9):356−360.
[25]	SALARES V R, YOUNG N M, CAREY P R, et al. Excited state (excitation) interactions in polyene aggregates. Resonance Raman and absorption spectroscopic evidence[J]. Journal of Raman Spectroscopy,1977,6(6):282−288. doi: 10.1002/jrs.1250060605
[26]	BUCHWALD M, JENCKS W P. Optical properties of astaxanthin solutions and aggregates[J]. Biochemistry,1968,7(2):834−843. doi: 10.1021/bi00842a042
[27]	赵英源, 贾慧慧, 李紫薇, 等. 类胡萝卜素聚集体的研究进展[J]. 河南工业大学学报(自然科学版),2021,42(6):134−140. [ZHAO Y Y, JIA H H, LI Z W, et al. Research progress of carotenoid aggregates[J]. Journal of Henan University of Technology (Natural Science Edition),2021,42(6):134−140. doi: 10.16433/j.1673-2383.2021.06.018
[28]	MANTOVANI R A, HAMON P, ROUSSEAU F, et al. Unraveling the molecular mechanisms underlying interactions between caseins and lutein[J]. Food Research International,2020,138:109781. doi: 10.1016/j.foodres.2020.109781
[29]	卢礼萍, 李明, 刘桂玲, 等. 叶黄素聚集体吸收光谱的实验分析与理论模拟[J]. 光谱学与光谱分析,2016,36(10):3287−3291. [LU L P, LI M, LIU G L, et al. Experimental analysis and theoretical simulation of absorption spectra of lutein aggregates[J]. Spectroscopy and Spectral Analysis,2016,36(10):3287−3291.

[1]	HOU Hui, HAO Junguang, HAFIZ Umer Javed, WAN Ruijie, DAI Ziru, ZHANG Long, ZHANG Chunguang, QI Cen. Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu[J]. Science and Technology of Food Industry, 2025, 46(7): 140-150. DOI: 10.13386/j.issn1002-0306.2024050122
[2]	ZHAO Zhiping, ZHANG Shengyuan, CHEN Hongfan, LING Ziqing, JIA Xiaohan, LIU Dayu. Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose[J]. Science and Technology of Food Industry, 2024, 45(11): 235-244. DOI: 10.13386/j.issn1002-0306.2023070121
[3]	CHEN Jianhong, SHEN Haifeng, YANG Ming, JI Guohua, FENG Wei, WENG Yundan, XU Guangliang, CHEN Yaqin. Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar[J]. Science and Technology of Food Industry, 2024, 45(3): 270-276. DOI: 10.13386/j.issn1002-0306.2023030281
[4]	LIAO Juan, YIN Zhihua, LI Jiayu, YANG Tao. Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran[J]. Science and Technology of Food Industry, 2023, 44(22): 266-274. DOI: 10.13386/j.issn1002-0306.2023010169
[5]	XIAO Tong, SU Xiaolin, ZHOU Hang, XIE Tiemin. Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues[J]. Science and Technology of Food Industry, 2022, 43(18): 1-11. DOI: 10.13386/j.issn1002-0306.2021120128
[6]	LIU Yang, HUANG Jia, JIA Hongfeng, FANG Xiaowei, LONG Juyi, LAN Ning. Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef[J]. Science and Technology of Food Industry, 2022, 43(10): 305-313. DOI: 10.13386/j.issn1002-0306.2021080198
[7]	WANG Rong, ZENG Wenjin, LIU Pan, ZHOU Li, REN Xingquan, YANG Xuefen, ZHAO Jun. Analysis of Volatile Flavor Components in Three Onion by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2022, 43(2): 319-327. DOI: 10.13386/j.issn1002-0306.2021070239
[8]	WEI Jin-mei, LIU Cai-yun, ZHANG Li, ZHANG Yong-mei. Analysis of volatile compounds in Piteguo by headspace-solid-phase microextraction-gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2017, (20): 266-270. DOI: 10.13386/j.issn1002-0306.2017.20.047
[9]	ZHU Li-jie, SHI Yue, LIU Xiu-ying, WANG Bo, TANG Ming-li, LIU He, HE Yu-tang, MA Tao. Solid phase micro- extraction combined with gas chromatography- mass spectrometry analysis of volatile flavor compounds of corn pancake[J]. Science and Technology of Food Industry, 2016, (10): 102-105. DOI: 10.13386/j.issn1002-0306.2016.10.011
[10]	Determination of flavour compounds in ghee from Inner Mongolia using headspace-solid phase micro extraction coupled with gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2013, (08): 61-64. DOI: 10.13386/j.issn1002-0306.2013.08.023