Synergistic Effects of Astaxanthin and Chlorophyll a on Singlet Oxygen Quenching Reinforced by Calcium Ascorbate

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-08-18 DOI:10.1021/acsfoodscitech.5c00260

Magohei Yamada, Takashi Matsuhira, Keizo Yamamoto, Fumio Asanoma, Tsumoru Morimoto, Tsuyoshi Kawai and Hiromi Sakai*,

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Abstract

This study examines the synergistic effects of astaxanthin and chlorophyll a in quenching singlet oxygen (¹O₂). The ¹O₂ quenching rate constant of chlorophyll a is 1.72 × 10¹⁰ M^–1 s^–1, but it increases to 3.17 × 10¹⁰ M^–1 s^–1 in the presence of astaxanthin. The strongest synergistic effect occurs at a molar ratio of astaxanthin:chlorophyll a = 1:2. ¹H NMR analysis revealed shifts in signals and changes in the longitudinal relaxation time (T₁) of astaxanthin upon the addition of chlorophyll a, indicating their proximity and interaction, which were also supported by fluorescence quenching analysis. Further addition of 150 equimolar calcium ascorbate protects more than 95% of both antioxidants from thermal decomposition (60 °C, 1 h). The optimal molar ratio of astaxanthin, chlorophyll a, and calcium ascorbate is 1:2:150, maximizing the synergistic effect of astaxanthin and chlorophyll a, while calcium ascorbate reinforces ¹O₂ quenching by providing a reductive environment and long-term stability.

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虾青素和叶绿素a对抗坏血酸钙增强单线态氧猝灭的协同作用

本研究探讨虾青素和叶绿素a在猝灭单线态氧（1O2）中的协同作用。叶绿素a的1O2猝灭速率常数为1.72 × 1010 M-1 s-1，但在虾青素的存在下增加到3.17 × 1010 M-1 s-1。当虾青素与叶绿素a的摩尔比为1:2时，增效作用最强。1H NMR分析显示，加入叶绿素a后虾青素的信号发生了变化，纵向弛豫时间（T1）也发生了变化，表明它们之间的接近性和相互作用，荧光猝灭分析也支持了这一结果。进一步添加150等摩尔的抗坏血酸钙可以保护95%以上的抗氧化剂免受热分解（60°C， 1小时）。虾青素、叶绿素a和抗坏血酸钙的最佳摩尔比为1:2:150，最大限度地发挥虾青素和叶绿素a的协同作用，而抗坏血酸钙通过提供还原性环境和长期稳定性来加强1O2猝灭。

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来源期刊

ACS food science & technology

CiteScore

3.30

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0.00%

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