Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (Clupea harengus) and minced mackerel (Scomber scombrus) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a treatment which otherwise increased the content of cholesterol oxidation products above a critical limit for human consumption. Annatto but not bixin reduced the loss of docosahexaenoic acid caused by high pressure processing of herring from 12% to 7%, an effect assigned to antioxidative effects of phenolic compounds in annatto, while bixin as a carotenoid binds to membranes protecting membrane cholesterol.
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Article Synopsis
- The research team has focused on the natural dye-producing plant, annatto, gaining insights into its gene expression and regeneration processes.
- They have also explored gene editing techniques to improve bixin biosynthesis and breeding practices for this important species.
- The text outlines a detailed protocol for somatic embryogenesis and an optimized method for transforming annatto using Agrobacterium tumefaciens.
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Department of Biological Sciences, Birla Institute of Technology and Science Pilani, Pilani Campus, Pilani, 333 031, Rajasthan, India.
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