Effect of Antarctic Krill Oil on Astaxanthin in Rat Serum

Effect of Antarctic Krill Oil on Astaxanthin in Rat Serum

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Author(s): Tang yixin, Hui-Zhen Zhang

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DOI: 10.18483/ijSci.2008 26 119 35-39 Volume 8 - Mar 2019


To explore whether the antarctic krill oil has an impact on astaxanthin ester absorption process, provide scientific basis and theoretical support for the development and application of Antarctic krill oil in functional food or special medical food. Methods: 150 Wistar male rats were randomly divided into 5 groups: blank control group, 0.208g oil/kg.bw Antarctic krill oil group, 1.25mg/kg body wt of astaxanthin group, 1.25mg/kg body wt of astaxanthin+0.208g oil/kg.bw Antarctic krill oil group and 1.25mg/kg body wt of astaxanthin+0.208g oil/kg.bw Fish oil group.Samples were collected at ten time points(0, 0.5,1,2,4,8,10,12,16,24h) after administering a single oral dose corresponding to rats via the intragastric gavage mode and the astaxanthin concentrations in samples were detected using Hplc.Results: The maximum concentration of astaxanthin in the serum of ASTA- krill oil group was delayed by 6 h compared with the ASTA group. The highest concentration of ASTA- krill oil group in serum was was 5.3 times of ASTA- Fish oil group, which was 8.4 times that of ASTA group. The serum AUC values of ASTA-krill oil group,the ASTA group and the ASTA-Fish oil group were 108.39±2.34ug∙h/L, 14.35±0.21 ug∙h/L, 23.39±0.46 ug∙h/L, respectively., reflecting that the bioavailability of ASTA- krill oil in rats is higher than that of ASTA group, which is better than ASTA- Fish oil .Conclusion: The serum absorption rate of the ASTA- krill oil group are excellent. Antarctic krill oil promotes the bioavailability of astaxanthin and provides scientific basis and theoretical support for the development and application of functional foods or special medical foods.


Antarctic Krill Oil, Rat, Astaxanthin, Serum


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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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