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Effects of Astaxanthin from Shrimp Shell on Oxidative Stress and Behavior in Animal Model of Alzheimer’s Disease

Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
Expert Centre of Innovative Health Food (InnoFood) Thailand Institute of Scientific and Technological Research (TISTR) 35 Moo 3 Technopolis, Khlong 5, Khlong Luang, Pathum Thani 12120, Thailand
Department of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
Department of Physiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160, Thailand
Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
Authors to whom correspondence should be addressed.
Mar. Drugs 2019, 17(11), 628;
Received: 16 September 2019 / Revised: 29 October 2019 / Accepted: 29 October 2019 / Published: 4 November 2019
(This article belongs to the Special Issue Astaxanthin: A Potential Therapeutic Agent)
This study aimed to investigate the effect of astaxanthin (ASX) extracted and ASX powder from shrimp (Litopenaeus vannamei) shells on Wistar rats with Alzheimer’s disease, induced by amyloid-β (1-42) peptides. In this task, the rats were divided into eight groups: (1) Control, (2) sham operate, (3) negative control (vehicle) + Aβ1-42, (4) ASX extract+Aβ1-42, (5) commercial ASX + Aβ1-42, (6) ASX powder + Aβ1-42, (7) blank powder + Aβ1-42, and (8) vitamin E + Aβ1-42. All treatments were orally administrated for 30 days. At 14- and 29-days post injection, animals were observed in behavioral tests. On the 31st day, animals were sacrificed; the hippocampus and cortex were collected. Those two brain areas were then homogenized and stored for biochemical and histological analysis. The results showed that the Aβ1-42 infused group significantly reduced cognitive ability and increased memory loss, as assessed by the Morris water maze test, novel object recognition test, and novel object location test. Moreover, the Aβ1-42 infused group exhibited a deterioration of oxidative markers, including glutathione peroxidase enzymes (GPx), lipid peroxidation (MDA), products of protein oxidation, and superoxide anion in the cortex and the hippocampus. Meanwhile, ASX powder (10 mg/kg body weight) showed a significant reduction in cognitive and memory impairments and oxidative stress which is greater than ASX extract in the same dose of compound or vitamin E (100 mg/kg body weight). Our study indicates the beneficial properties of ASX in alleviation of cognitive functions and reducing neurodegeneration in Wistar rats induced by amyloid-β (1-42) peptides. View Full-Text
Keywords: astaxanthin; Alzheimer’s disease; amyloid-β (1-42) peptides; encapsulation; shrimp shells astaxanthin; Alzheimer’s disease; amyloid-β (1-42) peptides; encapsulation; shrimp shells
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Taksima, T.; Chonpathompikunlert, P.; Sroyraya, M.; Hutamekalin, P.; Limpawattana, M.; Klaypradit, W. Effects of Astaxanthin from Shrimp Shell on Oxidative Stress and Behavior in Animal Model of Alzheimer’s Disease. Mar. Drugs 2019, 17, 628.

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