Influence of molecular structure of astaxanthin esters on their stability and bioavailability.

The stability and bioavailability of fourteen astaxanthin esters (Asta-Es) with different molecular structures were investigated using in vitro and in vivo digestion models. The results demonstrated that Asta-E with long-chain and saturated fatty acids were more stable than other types of Asta-E. Astaxanthin diester (Asta-DE) was better than astaxanthin monoester (Asta-ME) and free astaxanthin (F-Asta), as determined based on the degradation rate constant at 60 °C. The absorbability of Asta-Es with different molecular structures was evaluated through the serum concentrations of astaxanthin (Asta). The results indicated that Asta-E with short-chain fatty acids had higher bioavailability than Asta-Es with long-chain fatty acids, whereas Asta-E with high-unsaturation fatty acids had higher bioavailability than Asta-E with low-unsaturation fatty acids. Asta-ME had significantly increased bioavailability compared with Asta-DE. We concluded that the molecular structure of Asta-E could significantly affect their stability and bioavailability. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Lu Yang, Xing Qiao, Jiayu Gu, Xuemin Li, Yunrui Cao, Jie Xu, Changhu Xue. Influence of molecular structure of astaxanthin esters on their stability and bioavailability. Food chemistry. 2021 May 01;343:128497

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PMID: 33160771

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