Nakano T, Kanmuri T, Sato M, Takeuchi M
Marine Biochemistry Laboratory, Faculty of Agriculture, Tohoku University, Aoba-ku, Sendai 981-8555, Japan.
Biochim Biophys Acta. 1999 Jan 4;1426(1):119-25. doi: 10.1016/s0304-4165(98)00145-7.
The antioxidative biological effect of dietary red yeast, Phaffia rhodozyma, which is rich in astaxanthin, on rainbow trout, Oncorhynchus mykiss, was examined. The levels of serum transaminase (glutamic-pyruvic transaminase and glutamic-oxaloacetic transaminase) activities and of lipid peroxides (LPO) of fish fed oxidized oil were significantly higher than those of the control fish fed non-oxidized oil. However, the supply of red yeast considerably decreased both enzyme activities and LPO level. Furthermore, the serum lipid (triglycerides, total cholesterol and phospholipids) concentrations were also significantly decreased. Especially, the serum triglyceride level of fish fed the red yeast was as low as that of the control. It was also observed that there were no significant differences in muscle LPO levels between the fish fed red yeast and the control. The present results suggest for the first time that dietary red yeast may effectively suppress the LPO generation of tissue and normalize liver function as well as improving muscle pigmentation of trout. Thus, red yeast should have a reducing effect on oxidized oil-induced oxidative stress in fish.
研究了富含虾青素的食用红酵母——法夫酵母对虹鳟鱼的抗氧化生物学效应。喂食氧化油的鱼的血清转氨酶（谷丙转氨酶和谷草转氨酶）活性以及脂质过氧化物（LPO）水平显著高于喂食未氧化油的对照鱼。然而，红酵母的供应显著降低了这两种酶的活性以及LPO水平。此外，血清脂质（甘油三酯、总胆固醇和磷脂）浓度也显著降低。特别是，喂食红酵母的鱼的血清甘油三酯水平与对照鱼一样低。还观察到，喂食红酵母的鱼和对照鱼的肌肉LPO水平没有显著差异。目前的结果首次表明，食用红酵母可能有效抑制组织中LPO的产生，使肝功能正常化，并改善鳟鱼的肌肉色素沉着。因此，红酵母对氧化油诱导的鱼类氧化应激应该具有减轻作用。
