In Vivo Antioxidant Effects Evaluation of Genetically Modified Astaxanthin-Rich Maize.
- 1Key Laboratory of Public Nutrition and Health, National Health Commission of the People's Republic of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, No. 29 Nanwei Road, Xicheng District, Beijing 100050, China.
Abstract
Astaxanthin-rich maize has been developed through genetic modification as a potential dietary source of astaxanthin. This study aimed to evaluate the nutritional components and the antioxidant effects of astaxanthin-rich maize. The antioxidant effects were assessed from a 60-day feeding experiment with 9-month-old male SD rats. The results showed that the content of astaxanthin in astaxanthin-rich maize was 24.91 μg/g. Compared with rats fed conventional feed or parental maize, those fed astaxanthin-rich maize showed higher serum superoxide dismutase (SOD) and glutathione (GSH) (p < 0.05). Serum malondialdehyde (MDA) in the astaxanthin-rich maize group was lower than that in the conventional feed group (p < 0.05). Liver protein carbonyl and MDA in the astaxanthin-rich maize group were lower than those in the conventional feed group (p < 0.05). Liver SOD activity, glutathione peroxidase (GPX) and GSH level in the astaxanthin-rich maize groups were higher than those in the conventional feed group or the parental maize group (p < 0.05). The astaxanthin-rich maize showed positive antioxidant effects in several indicators. In the future, antioxidant evaluations of the astaxanthin-rich maize need to be conducted over a broader concentration range and using more oxidative stress indicators.
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BibTeX
@article{liu2026vivo,
title = {{In Vivo Antioxidant Effects Evaluation of Genetically Modified Astaxanthin-Rich Maize.}},
author = {Xiyao Liu and Rui Wang and Jiaxi Lu and Yichun Hu and Min Li and Jing Chen and Deqian Mao and Lichen Yang},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193384},
url = {https://europepmc.org/article/MED/42883491},
note = {CC BY},
}
RIS
TY - JOUR
TI - In Vivo Antioxidant Effects Evaluation of Genetically Modified Astaxanthin-Rich Maize.
AU - Xiyao Liu
AU - Rui Wang
AU - Jiaxi Lu
AU - Yichun Hu
AU - Min Li
AU - Jing Chen
AU - Deqian Mao
AU - Lichen Yang
PY - 2026
DA - 2026/09/23
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193384
UR - https://europepmc.org/article/MED/42883491
AB - Astaxanthin-rich maize has been developed through genetic modification as a potential dietary source of astaxanthin. This study aimed to evaluate the nutritional components and the antioxidant effects of astaxanthin-rich maize. The antioxidant effects were assessed from a 60-day feeding experiment with 9-month-old male SD rats. The results showed that the content of astaxanthin in astaxanthin-rich maize was 24.91 μg/g. Compared with rats fed conventional feed or parental maize, those fed astaxanthin-rich maize showed higher serum superoxide dismutase (SOD) and glutathione (GSH) (p < 0.05). Serum malondialdehyde (MDA) in the astaxanthin-rich maize group was lower than that in the conventional feed group (p < 0.05). Liver protein carbonyl and MDA in the astaxanthin-rich maize group were lower than those in the conventional feed group (p < 0.05). Liver SOD activity, glutathione peroxidase (GPX) and GSH level in the astaxanthin-rich maize groups were higher than those in the conventional feed group or the parental maize group (p < 0.05). The astaxanthin-rich maize showed positive antioxidant effects in several indicators. In the future, antioxidant evaluations of the astaxanthin-rich maize need to be conducted over a broader concentration range and using more oxidative stress indicators.
SN - 2304-8158
ER -