Stability Of Astaxanthin Research Articles

Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins

Astaxanthin and β-carotene are among the potential anti-oxidant carotenoids with strong health promoting features. However, their sensitivity to light, heat and mechanical forces limit their application in food processing and storage conditions. The design of food matrix system, such as emulsions, that could prevent them from exposure to environmental factors will be utmost importance to slow down their degradation. In this study, O/W emulsion systems containing sunflower oil were prepared by applying ultrasound treatment and using different stabilizers (i.e. whey protein isolate (WPI) and sodium caseinate; NaCAS), co-surfactants (pectin and lecithin) while their performance against physical and chemical stability were investigated. The WPI– lecithin system produced emulsion droplets with Average diameter in the range of 560–2900 nm with a zeta-potential in the range of (−31) – (−34) mV, whereas the NaCAS – lecithin systems produced emulsion droplets with average diameter in the range of 230–240 nm and zeta potential of (−44) – (−48) mV. These values have a direct effect on the physical stability and chemical stability of the carotenoids in the emulsions. Astaxanthin was found to be more sensitive than β-carotene to ultrasound processing conditions. The designed emulsion systems slowed down the degradation of the carotenoids and maintained their DPPH scavenging properties during storage with astaxanthin loaded emulsions exhibiting better DPPH activity than β-carotene loaded emulsions.

Complex formation and stabilization of Z‐isomer‐enriched astaxanthin esters derived from Haematococcus lacustris with water‐soluble carriers via spray drying

AbstractTo enhance the water solubility and bioavailability of astaxanthin esters, inclusion complexes of Z‐isomer‐enriched astaxanthin esters with water‐soluble carriers were prepared using a spray drying technique. A food‐grade Haematococcus alga extract was used as the source of astaxanthin esters, and the Z‐isomerization was performed via direct heating of the extract. Polyvinylpyrrolidone (PVP) and hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD) were used as water‐soluble carriers. The effects of spray drying conditions on the encapsulation efficiency of astaxanthin esters in the carriers and the total Z‐isomer ratio of encapsulated astaxanthin esters were investigated, and the physical properties and storage stability of the resulting composites were evaluated. Under optimum spray drying conditions, efficient production of highly water‐soluble Z‐isomer‐rich astaxanthin esters was achieved in both carriers: >95% encapsulation efficiency and >55% total Z‐isomer ratio. The physical properties, such as surface morphology and particle size distributions, of the resulting particles differed significantly between PVP and HP‐β‐CD. Storage tests demonstrated that the formulated Z‐isomer‐rich astaxanthin esters were highly stable. Our findings will contribute to the practical applications of Z‐isomer‐rich astaxanthin materials.Practical Applications: The formulation technology developed in this study has the potential to address the industrial challenges of using astaxanthin, that is, low water solubility and low bioavailability. Furthermore, the low storage stability of astaxanthin Z‐isomers, which hinders their industrial use, can be solved simultaneously. The resulting Z‐isomer‐rich astaxanthin powders are expected to be used in a wide range of applications, including nutraceuticals, cosmetics, and animal feeds.

Extraction of Astaxanthin from Haematococcus pluvialis and Preparation of Astaxanthin Liposomes.

Astaxanthin has 550 times more antioxidant activity than vitamin E, so it can scavenge free radicals in vivo and improve body immunity. However, the poor stability of astaxanthin becomes a bottleneck problem that limits its application. Herein, Haematococcus pluvialis (H. pluvialis) as a raw material was used to extract astaxanthin, and the optimal extraction conditions included the extraction solvent (EA:EtOH = 1:6, v/v), extraction temperature (60 °C), and extraction time (70 min). The extracted astaxanthin was then loaded using lecithin to form corresponding liposomes via the ethanol injection method. The results showed that the particle size and zeta potential of the prepared liposomes were 105.8 ± 1.2 nm and -38.0 ± 1.7 mV, respectively, and the encapsulation efficiency of astaxanthin in liposomes was 88.83%. More importantly, the stability of astaxanthin was significantly improved after being embedded in the prepared liposomes.

Revealing the potential effects of oil phase on the stability and bioavailability of astaxanthin contained in Pickering emulsions: In vivo, in vitro and molecular dynamics simulation analysis

This study investigated the effects of oil phases on the encapsulation rate, storage stability, and bioavailability of astaxanthin (ASTA) in Pickering emulsions (PEs). Results showed PEs of mixed oils (olive oil/edible tea oil) had excellent encapsulation efficiency (about 96.0%) and storage stability of ASTA. In vitro simulated gastrointestinal digestion results showed the mixed oil PE with a smaller interfacial area and higher monounsaturated fatty acid content may play a better role in improving ASTA retention and bioaccessibility. In vivo absorption results confirmed the mixed oil PE with an olive oil/edible tea oil of 7:3 was more favorable for ASTA absorption. Molecular dynamics simulation showed ASTA bound more strongly and stably to fatty acid molecules in the system of olive oil/edible tea oil of 7:3; and van der Waals force was the main binding force. NMR further proved there really were interactions between ASTA and four main fatty acids.

Preparation and characterization of astaxanthin-loaded microcapsules stabilized by lecithin-chitosan-alginate interfaces with layer-by-layer assembly method

Astaxanthin is a kind of keto-carotenes with various health benefits. However, its solubility and chemical stability are poor, which leads to low bio-availability. Microcapsules have been reported to improve the solubility, chemical stability, and bio-availability of lipophilic bioactives. Freeze-dried astaxanthin-loaded microcapsules were prepared by layer-by-layer assembly of tertiary emulsions with maltodextrin as the filling matrix. Tertiary emulsions were fabricated by performing chitosan and sodium alginate electrostatic deposition onto soybean lecithin stabilized emulsions. 0.9 wt% of chitosan solution, 0.3 wt% of sodium alginate solution and 20 wt% of maltodextrin were optimized as the suitable concentrations. The prepared microcapsules were powders with irregular blocky structures. The astaxanthin loading was 0.56 ± 0.05 % and the encapsulation efficiency was >90 %. A slow release of astaxanthin could be observed in microcapsules promoted by the modulating of chitosan, alginate and maltodextrin. In vitro simulated digestion displayed that the microcapsules increased the bio-accessibility of astaxanthin to 69 ± 1 %. Chitosan, alginate and maltodextrin can control the digestion of microcapsules. The coating of chitosan and sodium alginate, and the filling of maltodextrin in microcapsules improved the chemical stability of astaxanthin. The constructed microcapsules were valuable to enrich scientific knowledge about improving the application of functional ingredients.

Astaxanthin stability in intracellular and extracellular conditions from the green alga Haematococcus pluvialis

Astaxanthin is a lucrative, biologically-derived xanthophyll compound used in a variety of industrial applications, ranging from human health and nutrition to cosmetics and animal feed. The stability of astaxanthin is limited and proper storage must be considered to ensure the full benefit of its oxidative capabilities. Pure extracted astaxanthin was subjected to oxidation factors of illumination and temperature for 11 weeks. NMR experiments were conducted to evaluate any oxidation or structural change over this period of time. To determine the rate of decomposition and oxidation of intracellular astaxanthin, ‘whole cell’ algal biomass from Haematococcus pluvialis rich in astaxanthin was stored under different conditions and tested in the presence of light and heat. The results showed that the extracted astaxanthin compound itself was stable while intracellular astaxanthin showed low stability in similar conditions, suggesting other biotic or chemical factors may degrade the carotenoid if not stored properly. Lower temperatures and the absence of direct light were the two most important conditions to aid carotenoid stability.

Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing.

The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.

Microfluidic fabrication of size-controlled nanocarriers with improved stability and biocompatibility for astaxanthin delivery

Improving the stability of astaxanthin (AST) is a vital way to enhance its oral bioavailability. In this study, a microfluidic strategy for the preparation of astaxanthin nano-encapsulation system was proposed. Thanks to the precise control of microfluidic and the rapid preparation ability of the Mannich reaction, the resulting astaxanthin nano-encapsulation system (AST-ACNs-NPs) was obtained with average sizes of 200 nm, uniform spherical shape and high encapsulation rate of 75%. AST was successfully doped into the nanocarriers, according to the findings of the DFT calculation, fluorescence spectrum, Fourier transform spectroscopy, and UV–vis absorption spectroscopy. Compared with free AST, AST-ACNs-NPs showed better stability under the conditions of high temperature, pH and UV light with<20% activity loss rate. The nano-encapsulation system containing AST could significantly reduce the hydrogen peroxide produced by reactive oxygen species, keep the potential of the mitochondrial membrane at a healthy level, and improve the antioxidant ability of H2O2-induced RAW 264.7 cells. These results indicated that microfluidics-based astaxanthin delivery system is an effective solution to improve the bioaccessibility of bioactive substances and has potential application value in food industry.

Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery

Oil in water high internal phase Pickering emulsion (HIPEs) stabilized by edible colloid particles have attracted considerable attention for three-dimensional (3D) printing and delivery of a hydrophobic bioactive. In this paper, a facile route for preparing oil in water HIPEs was demonstrated, only requiring centrifuging gliadin/gelatinized starch nanocomposites (G/SNPs) stabilized pre-emulsions. The surface properties of G/SNPs were engineered which helped prevent oil coalescence during centrifugation, while obtaining HIPEs with oil phase fractions up to 77.3%, simultaneously. The resultant HIPEs exhibited shear-thinning behavior with high solid viscoelasticity. Furthermore, HIPEs with internal phase fraction above 80% were successfully prepared simply by adjusting the ionic strength. The HIPEs with suitable rheology properties for 3D printing were obtained, and the enhanced viscoelasticity and thixotropic recovery could be attributed to the electrostatic shielding under higher ionic strength. In addition, the light stability and bioaccessibility of astaxanthin were significantly improved by HIPEs, and more than 90% astaxanthin was retained after heating at 95 °C for 30 min. These results proved a new route for producing HIPEs with improved performance, opening new possibilities for manufacturing future food and delivery of hydrophobic bioactive molecules.

Research progress of Astaxanthin nano-based drug delivery system: Applications, prospects and challenges?

Astaxanthin (ASX) is a kind of carotenoid widely distributed in nature, which has been shown to extremely strong antioxidative effects and significant preventive and therapeutic effects on cancer, diabetes, cardiovascular disease, etc. However, its application in the medical field is greatly limited due to its poor water solubility, unstable chemical properties and other shortcomings. In recent years, the nano-based drug delivery systems such as nanoparticles, liposomes, nanoemulsions, nanodispersions, and polymer micelles, have been used as Astaxanthin delivery carriers with great potential for clinical applications, which have been proved that they can enhance the stability and efficacy of Astaxanthin and achieve targeted delivery of Astaxanthin. Herein, based on the pharmacological effects of Astaxanthin, we reviewed the characteristics of various drug delivery carriers, which is of great significance for improving the bioavailability of Astaxanthin.

Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp.

Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthin degradation in the product. The aim of this study was to evaluate the effect of addition of the antioxidants butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) to cooked shrimp on the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying of shrimp. The added antioxidants significantly inhibited COPs formation after the product was boiled in brine. Smaller amounts of COPs were formed in antioxidant-treated shrimps (~-23%) as compared to untreated samples. The antioxidants continued to significantly inhibit COPs formation (~-39%) during sun drying. Similarly, TBHQ and BHT reduced by 51.3% and 37.2%, respectively, the degradation rate of astaxanthin, favoring a higher retention of this carotenoid in the final product. The use of the antioxidants BHT and TBHQ in the preparation of dry salted shrimp significantly inhibited the formation of COPs after cooking raw shrimp and during direct solar drying. They also protected astaxanthin contained in the cooked shrimp from photodegradation. These results are technologically relevant because it is possible to prepare a product with a higher content of astaxanthin and lower the presence of hazardous COPs. © 2022 Society of Chemical Industry.

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted much attention. In this study, Spanish mackerel protein (SMP)-procyanidin (PC) hybrid nanoparticles (SPHPs) were prepared through electrostatic interactions and hydrogen bonding as an emulsifier for HIPPEs. Transmission electron microscopy (TEM) showed that, unlike the spherical SMPs, the SPHPs had a cross-linked structure with rough surface. The particle size of HIPPE droplets decreased with increasing SPHP concentration. Photographs and magnetic resonance imaging (MRI) showed that the HIPPEs stabilized by SPHPs had a stable gel structure and the oil protons were evenly distributed when the oil fraction of HIPPEs was 85%. Low-field nuclear magnetic resonance (LF-NMR) transverse relaxation showed that the water state in HIPPEs stabilized by SPHPs was mainly immobilized and showed good stability after 4 weeks of storage. Rheological analysis showed that the HIPPEs had good viscoelasticity and thixotropy. Simulated digestion experiments showed that the HIPPEs improved the bioaccessibility of astaxanthin. The application of HIPPEs in surimi products shows that HIPPEs in surimi had a high adhesion rate (47.89%) and good cooking stability. HIPPEs stabilized by SPHPs could achieve efficient delivery of astaxanthin and had the potential to be applied to functional surimi products in the form of simple adhesion. • Spanish mackerel protein-procyanidin particles were prepared to stabilize HIPPEs. • Procyanidins boosted the emulsifying capacity of Spanish mackerel proteins. • HIPPEs have solid-like gel properties and long-term stability. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • HIPPEs applied to surimi had high adhesion and good cooking stability.

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles have received widespread attention because of their potential applications in the food industry. Herein, HIPPEs stabilized by sea bass protein (SBP) microgel particles were prepared using a simple one-step method. Its internal phase volume fraction was as high as 88% oil-in-water emulsion. The impact of SBP microgel particles concentration on the physical and chemical properties of HIPPEs was investigated. The SBP microgel particles improved the environmental stability of HIPPEs. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscope (cryo-SEM) images showed a three-dimensional network structure formed around oil droplets through SBP microgel particles. The average particles size of the HIPPEs droplets decreased with the increased concentration of SBP microgel particles. In rheological analysis, as the concentration of SBP microgel particles increased, HIPPEs showed higher viscoelasticity, excellent recovery, and thixotropy, which further proved the potential application of HIPPEs in 3D printing. The physical and chemical stability of astaxanthin was improved after encapsulation of HIPPEs. Further, the lipolysis degree of HIPPEs and the bioaccessibility of astaxanthin during in vitro digestion were improved also by the SBP microgel particles. Interestingly, the bioaccessibility of astaxanthin in HIPPEs stabilized by 4 wt% SBP microgel particles reached 51.17%. Three-dimensional (3D) printing experiments confirmed the extrudability, printing performance, and self-supporting properties of HIPPEs. In short, the HIPPEs stabilized by SBP microgel particles could be used as a delivery vehicle for astaxanthin, and the HIPPEs loaded with astaxanthin might have potential as a 3D printing material for edible functional foods.

A natural strategy for astaxanthin stabilization and color regulation: Interaction with proteins

The pigment astaxanthin, one of the carotenoids, is regarded as a functional factor with various biological activities, widely applied in feed, nutraceutical, and cosmetic industries. However, its low stability and poor water solubility limit its application. Examples in nature suggest that binding to proteins is a simple and effective method to improve the stability and bioavailability of astaxanthin. Proteins from algae, fish, and crustaceans have all been demonstrated to have astaxanthin-binding capacity. Inspired by nature, artificial astaxanthin-protein systems have been established in foods. Binding to proteins could bring aquatic species various colors, and changes in the conformation of astaxanthin after binding to proteins leads to color changes. The review innovatively summarizes multiple examples of proteins as means of protecting astaxanthin, giving a reference for exploring and analyzing pigment-protein interactions and providing a strategy for carotenoids stabilization and color regulation, which is beneficial to the broader and deeper applications of carotenoids.

Construction of alginate beads for efficient conversion of CO2 into vaterite CaCO3 particles

CO 2 is a greenhouse gas and a major contributor to global warming. Efficient conversion of CO 2 into high value-added food materials represents a promising strategy to decrease CO 2 concentration. In this study, we reported that Ca 2+ -crosslinked alginate beads loaded with carbonic anhydrase (CA) can efficiently catalyze conversion of CO 2 into porous vaterite CaCO 3 particles via a carboxymethyl cellulose (CMC) inducing process. CA encapsulated within the Ca 2+ -crosslinked alginate beads maintained around 100% activity of its original activity after 10 assay cycles. Functionally, the CA-loaded alginate beads facilitated conversion of CO 2 into porous vaterite CaCO 3 particles with high CO 2 removal efficiency in the presence of carboxymethyl cellulose. Notably, such vaterite CaCO 3 particles can be explored for adsorption of astaxanthin with higher loading capacity (2.0 wt %), consequently improving the photo- and thermal-stability of this pigment. • Carbonic anhydrase loaded within alginate beads serves as an edible CO 2 absorber. • These synthesized alginate beads convert CO 2 into vaterite CaCO 3 particles via CMC. • The obtained porous vaterite CaCO 3 particles have high astaxanthin loading capacity. • The vaterite CaCO 3 particles greatly improve the photothermal stability of astaxanthin.

Chitosan-Tripolyphosphate Nanoparticles Prepared by Ionic Gelation Improve the Antioxidant Activities of Astaxanthin in the In Vitro and In Vivo Model.

The present study aimed to investigate the effects of chitosan (CS)-tripolyphosphate (TPP) nanoparticles (NPs) on the stability, antioxidant activity, and bioavailability of astaxanthin (ASX). ASX-loaded CS-TPP NPs (ACT-NPs) prepared by ionic gelation between CS (0.571 mg/mL) and TPP (0.571 mg/mL) showed 505.2 ± 184.8 nm, 20.4 ± 1.2 mV, 0.348 ± 0.044, and 63.9 ± 3.0% of particle size, zeta potential, polydispersity index and encapsulation efficiency, respectively. An in vitro release study confirmed that the release of ASX in simulated gastric (pH 1.2) and intestinal (pH 6.8) fluid was prolonged within ACT-NPs. The in vitro antioxidant activities of ACT-NPs were significantly improved compared with free ASX (FA) (p < 0.05). Furthermore, the cellular and in vivo antioxidant analysis verified that ACT-NPs could enhance the cytoprotective effects on the BHK-21 cell line and demonstrate sustained release properties, leading to prolonged residence time in the rat plasma. The results suggest that the stability, antioxidant properties, and bioavailability of ASX can be effectively enhanced through encapsulation within CS-TPP NPs.

Extraction of astaxanthin from Haematococcus pluvialis with hydrophobic deep eutectic solvents based on oleic acid

Three novel hydrophobic deep eutectic solvents (DESs) based on oleic acid and terpenes (thymol, dl-menthol, and geraniol) were prepared, characterized, and used to extract astaxanthin from the microalga Haematococcus pluvialis without any pre-treatment of the cells. The three DES were composed of Generally Recognized As Safe (GRAS) and edible ingredients. All the tested DESs gave astaxanthin recovery values of about 60 and 30% in 6 h if applied on freeze-dried biomass or directly on algae culture, respectively. The carotenoid profile was qualitatively identical to what was obtained by using traditional organic solvents, regardless of the DES used; the monoesters of astaxanthin with C18-fatty acids were the main compounds found in all the carotenoid extracts. The thymol:oleic acid DES (TAO) could preserve astaxanthin content after prolonged oxidative stress (40% of the astaxanthin initially extracted was still present after 13.5 h of light exposure), thanks to the superior antioxidant properties of thymol. The capacity of improving astaxanthin stability combined with the intrinsic safety and edibility of the DES components makes the formulation astaxanthin-TAO appealing for the food ingredients/additives industry.

A smart cauliflower-like carrier for astaxanthin delivery to relieve colon inflammation

As a fat-soluble carotenoid, astaxanthin has excellent antioxidant and anti-inflammation biological activities, but its poor biocompatibility and low stability limit application of astaxanthin in the food industry. In this study, cauliflower-like carriers (CCs) were constructed based on caseinate, chitosan-triphenylphosphonium (TPP) and sodium alginate through an electrostatic self-assembly method to improve the biocompatibility, stability and targeting transport properties of astaxanthin. The smart CCs showed pH-response release and mitochondrial targeted characteristics. In vitro studies demonstrated that the CCs could improve the internalization of astaxanthin, and significantly inhibited the excessive production of reactive oxygen species and the depolarization of mitochondrial membrane potential caused by oxidative stress. In vivo studies revealed that the astaxanthin-loaded CCs could effectively relieve the colitis induced by dextran sodium sulfate and protect the integrity of the colon tissue structure. The astaxanthin-loaded CCs could significantly inhibit the expression of inflammation factors such as interleukin-1β, interleukin-6, tumor necrosis factor alpha, cyclooxygenase-2, myeloperoxidase, inducible nitric oxide synthase, and nitric oxide. Moreover, the astaxanthin-loaded CCs could maintain the expression of zonula occludens-1, increase the abundance of Firmicutes and Lactobacillaceae in the intestine. In a word, the constructed astaxanthin delivery system provided a potential application for the oral uptake hydrophobic bio-activator in intervention of ulcerative colitis.

Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin

• Zein/Adzuki bean seed coat polyphenol covalent nanoparticles were formed. • The nanoparticles could stabilize astaxanthin loaded Pickering emulsion. • The Pickering emulsion had good resistance to salt, heating and UVlight irradiation. • Astaxanthin stability and Bioaccessibility was enhanced in Pickering emulsion. The objective of this study was to explore the physicochemical stability and in vitro digestibility of astaxanthin (AST)-loaded Pickering emulsions stabilized by zein and Adzuki bean seed coat polyphenol (ABSCP) covalent nanoparticles. Compared to zein-alone stabilized Pickering emulsion (ZE), ABSCP fabrication improved the Pickering emulsion (ZAE) against the ionic strength and high-temperature treatment. Furthermore, the ratio of AST remaining in ZAE after exposure to high levels of UV light irradiation was higher than 90%. Due to the change in electrostatic repulsion during in vitro digestion, droplet size, zeta potential, and microstructure of ZAE changed. More importantly, the bioaccessibility of AST reached up to 58.56% ± 0.89% and 55.66% ± 1.48% for ZE and ZAE, respectively. The results indicate that ZAE may be an effective delivery system for AST or other hydrophobic bioactive compounds. This study may contribute to the protection and delivery of AST and the development of novel functional foods.

The improvement effect of astaxanthin-loaded emulsions on obesity is better than that of astaxanthin in the oil phase.

Emulsion-based delivery systems have been reported to improve the solubility, stability and bioavailability of astaxanthin. In this study, the ability of astaxanthin-loaded emulsions (AL) to ameliorate obesity induced by a high-fat and high-sucrose diet was explored, using astaxanthin in the oil phase (ASTA) as a comparison. After the administration of AL, ASTA (30 mg per kg body weight), or saline on normal or obese mice for 4 weeks, the body fat accumulation levels, hepatic lipid contents and hepatic fatty acid profiles were detected, and AL showed better anti-obesity properties than ASTA. In an acute feeding experiment, it was first observed that the astaxanthin concentration of AL was higher than that of ASTA in the blood and liver of obese mice. What's more, AL altered the microbial co-occurrence patterns in obese mice. Some gut microbial modules that were significantly correlated with obesity-related physiological parameters were identified. Overall, the improvement effect of AL on obesity is better than that of ASTA due to their higher oral absorbability and modulating effects on the gut microbiota, and we suggest AL as a more suitable astaxanthin product type for obese bodies.