Spirulina(ラン藻)の主カロテノイド成分ZeaxanthinとMyxoxanthophyllのニシキゴイ体色鮮明化に対する効果

概要

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It has been shown that the major carotenoids of Spirulina are zeaxanthin and myxoxanthophyll. In order to determine which is effective to intensify the reddish color of fancy red carp, test diets containing either zeaxanthin or myxoxanthophyll were fed to solid red yearling fish for 69 days. Zeaxanthin was quite effective in color development, but no effect was found with myxoxanthophyll. It was concluded that the intensification of the color of fancy red carp with Spirulina is due to zeaxanthin, because the amount of astaxanthin in the integument of the test group whose diet contained zeaxanthin increased to eight times that of the control. In addition to the following five previously identified carotenoids, lutein, zeaxanthin, α-doradexanthin, 4-ketozeaxanthin (β-doradexanthin) and astaxanthin, during the present investigation five other carotenoids, β-carotene, cryptoxanthin, diatoxanthin, β-carotenetriol (4-hydroxy-zeaxanthin), β-carotenenetetrol, and idoxanthin were also identified from the integument of fancy red carp. The occurrence of β-carotenetriol and idoxanthin as dominant gives indirect evidence supporting the hypothesis proposed by HATA et al. of a metabolic pathway from zeaxanthin to astaxanthin through 4-ketozeaxanthin as intermediate. The scheme of the metabolic pathway will be as follows: zeaxanthin→β-carotenetriol→4-ketozeaxanthin→idoxanthin→astaxanthin.
日本水産學會の論文