Posted 04 February 2005 - 06:08 AM
Chip can you tell me what is the real name of "brewer's yeast" you use is (not brand).
I found two studies, one using Phaffia rhodozyma (red yeast) and Candida utilis (food yeast). I'm assuming it's Candida utilis?
I'm worried if I take Phaffia rhodozyma, I might have the sudden urge to swim upstream.....
1: Biochim Biophys Acta. 1999 Jan 4;1426(1):119-25. Related Articles, Links
Effect of astaxanthin rich red yeast (Phaffia rhodozyma) on oxidative stress in rainbow trout.
Nakano T, Kanmuri T, Sato M, Takeuchi M.
Marine Biochemistry Laboratory, Faculty of Agriculture, Tohoku University, Aoba-ku, Sendai 981-8555, Japan. nakanot@bios.tohoku.ac.jp
The antioxidative biological effect of dietary red yeast, Phaffia rhodozyma, which is rich in astaxanthin, on rainbow trout, Oncorhynchus mykiss, was examined. The levels of serum transaminase (glutamic-pyruvic transaminase and glutamic-oxaloacetic transaminase) activities and of lipid peroxides (LPO) of fish fed oxidized oil were significantly higher than those of the control fish fed non-oxidized oil. However, the supply of red yeast considerably decreased both enzyme activities and LPO level. Furthermore, the serum lipid (triglycerides, total cholesterol and phospholipids) concentrations were also significantly decreased. Especially, the serum triglyceride level of fish fed the red yeast was as low as that of the control. It was also observed that there were no significant differences in muscle LPO levels between the fish fed red yeast and the control. The present results suggest for the first time that dietary red yeast may effectively suppress the LPO generation of tissue and normalize liver function as well as improving muscle pigmentation of trout. Thus, red yeast should have a reducing effect on oxidized oil-induced oxidative stress in fish.
PMID: 9878705 [PubMed - indexed for MEDLINE]
1: Appl Environ Microbiol. 1998 Apr;64(4):1226-9. Related Articles, Links
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Production of the carotenoids lycopene, beta-carotene, and astaxanthin in the food yeast Candida utilis.
Miura Y, Kondo K, Saito T, Shimada H, Fraser PD, Misawa N.
Central Laboratories for Key Technology, Kirin Brewery Co., Ltd., Kanagawa, Japan. yu-miura@kirin.co.jp
The food-grade yeast Candida utilis has been engineered to confer a novel biosynthetic pathway for the production of carotenoids such as lycopene, beta-carotene, and astaxanthin. The exogenous carotenoid biosynthesis genes were derived from the epiphytic bacterium Erwinia uredovora and the marine bacterium Agrobacterium aurantiacum. The carotenoid biosynthesis genes were individually modified based on the codon usage of the C. utilis glyceraldehyde 3-phosphate dehydrogenase gene and expressed in C. utilis under the control of the constitutive promotes and terminators derived from C. utilis. The resultant yeast strains accumulated lycopene, beta-carotene, and astaxanthin in the cells at 1.1, 0.4, and 0.4 mg per g (dry weight) of cells, respectively. This was considered to be a result of the carbon flow into ergosterol biosynthesis being partially redirected to the nonendogenous pathway for carotenoid production.
PMID: 9546156 [PubMed - indexed for MEDLINE]