Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp. B7740 and its stability in the presence of iron in model gastric conditions
•Isorenieratene was identified by HPLC-DAD-MS2 combined with HSCCC and HRMS.•Isorenieratene is a most stable carotenoid with promising health benefits.•Three rare aromatic carotenoids were discovered in Rhodococcus sp. B7740. Rhodococcus sp. B7740 is a newfound bacterium which was isolated from 25m...
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Published in | Food chemistry Vol. 240; pp. 204 - 211 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.02.2018
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Subjects | |
Online Access | Get full text |
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Summary: | •Isorenieratene was identified by HPLC-DAD-MS2 combined with HSCCC and HRMS.•Isorenieratene is a most stable carotenoid with promising health benefits.•Three rare aromatic carotenoids were discovered in Rhodococcus sp. B7740.
Rhodococcus sp. B7740 is a newfound bacterium which was isolated from 25m deep seawater in the arctic. In this paper, Rhodococcus sp. B7740 was firstly discovered to produce abundant natural isoprenoids, including ubiquinone-4(UQ-4), 13 kinds of menaquinones, three rare aromatic carotenoids and more than one common carotenoid. These compounds were identified by UV–Visible, HPLC-APCI-MS/MS and HRMS spectra. Results demonstrated that Rhodococcus sp. B7740 might be a worthy source of natural isoprenoids especially for scarce aromatic carotenoids. Among them, isorenieratene with 528.3762Da (calculated for 528.3756Da, error: 1.1ppm), a carotenoid with aromatic ring, was purified by HSCCC. The stability of isorenieratene under the mimical gastric conditions was measured compared with common dietary carotenoids, β-carotene and lutein. Unlike β-carotene and lutein, isorenieratene exhibited rather stable in the presence of free iron or heme iron. Its high retention rate in gastrointestinal tract after ingestion indicates the benefits for health. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2017.06.067 |