Improvement of Biochemical Features in Fish Health by Red Yeast and Synthetic Astaxanthin

Toshiki Nakano, Michiyo Tosa, Masaaki Takeuchi

    Research output: Contribution to journalArticlepeer-review

    92 Citations (Scopus)

    Abstract

    The biochemical characteristics of the liver and blood in rainbow trout (Oncorhynchus mykiss) fed a diet supplemented by red yeast (Phaffia rhodozyma) containing astaxanthin (Ast) as its principal carotenoid pigment or synthetic Ast were studied. Surprisingly, the hepatosomatic indices and serum glutamic-oxaloacetic transaminase activities of fish fed a diet containing red yeast or synthetic Ast were significantly lower than those of fish fed a control diet. The mean amount of serum lipid peroxide of fish fed a diet containing red yeast or synthetic Ast was also lower than that of the control fish. It was suggested that the dietary red yeast and synthetic Ast have the potential for improving not only the pigmentation of fish muscle but also the health of fish in aquaculture (e.g. improvement of liver function and increase of defensive potential level against oxidative stress).

    Original languageEnglish
    Pages (from-to)1570-1573
    Number of pages4
    JournalJournal of Agricultural and Food Chemistry
    Volume43
    Issue number6
    DOIs
    Publication statusPublished - 1995 Jun 1

    Keywords

    • Phaffia rhodozyma
    • Red yeast
    • antioxidant
    • astaxanthin
    • lipid peroxide
    • liver
    • rainbow trout
    • serum

    ASJC Scopus subject areas

    • Chemistry(all)
    • Agricultural and Biological Sciences(all)

    Fingerprint

    Dive into the research topics of 'Improvement of Biochemical Features in Fish Health by Red Yeast and Synthetic Astaxanthin'. Together they form a unique fingerprint.

    Cite this