Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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 University) ;
  • Song, Jae-Yeon (College of Agriculture and Life Science, Chungnam National University) ;
  • Kwak, Woong-Kwon (College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Bong-Duk (College of Agriculture and Life Science, Chungnam National University) ;
  • Song, Kyung-Bin (College of Agriculture and Life Science, Chungnam National University) ;
  • Choi, Jae-Eul (College of Agriculture and Life Science, Chungnam National University)
  • Published : 2006.08.30
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Abstract

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.

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References

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