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Food science and biotechnology v.15 no.4 = no.70, 2006년, pp.506 - 510   피인용횟수: 4

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

An, Gil-Hwan   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  ); Song, Jae-Yeon   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  ); Kwak, Woong-Kwon   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  ); Lee, Bong-Duk   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  ); Song, Kyung-Bin   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  ); Choi, Jae-Eul   (College of Agriculture and Life Science, Chungnam National UniversityUU0001302  );
  • 초록

    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.


  • 주제어

    drying .   cell wall .   astaxanthin .   Xanthophyllomyces dendrorhous.  

  • 참고문헌 (14)

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  • 이 논문을 인용한 문헌 (4)

    1. Son, M. ; Kim, S. ; Lee, B.D. ; Lim, Y.P. ; An, G. 2008. "Effect of Dietary Supplementation of Astaxanthin and Capxanthin on the Pigmentation of Egg Yolk" 한국가금학회지 = Korean journal of poultry science, 35(3): 219~224     
    2. 2008. "" Food science and biotechnology, 17(5): 1016~1020     
    3. 2009. "" Journal of the Korean Society for Applied Biological Chemistry, 52(2): 180~185     
    4. 2010. "" 한국가금학회지 = Korean journal of poultry science, 37(3): 215~219     

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  • 송재연 (4)

  • 곽웅권 (1)

  • 이봉덕 (37)

  • Song, Kyung-Bin (134)

  • 최재을 (81)

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