Antioxidant effect of phycocyanin on oxidative stress induced with monosodium glutamate in rats

Bertolin, Telma Elita; Farias, Daniele; Guarienti, Cíntia; Petry, Fernanda; Colla, Luciane Maria; Costa, Jorge Alberto Vieira

doi:10.1590/s1516-89132011000400012

Cited by 29 publications

(15 citation statements)

References 27 publications

(27 reference statements)

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“…All these results indicate that dietary antioxidants have protective potential agains oxidative stress induced by MSG and, in addition, suggest that active oxygene species may play an important role in its genotoxicity (Farombi and Onyema (2006). Bertolin et al (2011) investigated the antioxidant effect of phycocyanin on oxidative stress induced with monosodium glutamate in rats. The results showed that MSG was a very reactive substance and induced lipid peroxidation and phycocyanin inhibited lipid peroxidation induced by MSG.…”

Section: Dear Editormentioning

confidence: 98%

Answer to letter sent by Dr. M.D. Rogers (Chairman of the International Glutamate Technical Committee (IGTC), Belgium) related to Ataseven et al. article published in Food and Chemical Toxicology 2016; 91:8–18

Ünal

Ataseven

Keskin

et al. 2016

Food and Chemical Toxicology

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Section: Dear Editormentioning

confidence: 98%

Answer to letter sent by Dr. M.D. Rogers (Chairman of the International Glutamate Technical Committee (IGTC), Belgium) related to Ataseven et al. article published in Food and Chemical Toxicology 2016; 91:8–18

Ünal

Ataseven

Keskin

et al. 2016

Food and Chemical Toxicology

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“…Phycocyanin is natural blue pigment contained in Spirulina sp., which able to be as antioxidant [2]. Phycocyanin not stable against pH, temperature, light and humidity [3,4].…”

Section: Introductionmentioning

confidence: 99%

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Dewi

Purnamayati

Kurniasih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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:The aim of this study was to compare the physical characteristics of phycocyanin microcapsules (F) from Spirulina sp. with different coating materials, such as κ-Carrageenan (C) and Na-alginate (A) in combination with maltodextrin (M) by freeze drying method. Microcapsules were prepared in three variations of coating materials i.e. maltodextrin (FM); maltodextrin and Na-alginate (FMA); and maltodextrin and carrageenan (FMC) with concentration of each materials were 10%; 9%:1.0%; and 9%:1% (w/w), respectively. The results showed that FMA with Na-alginate 1.0% produced the highest bulk density and total soluble solid, there were 0,334 g/ml and 9,067%, respectively. Color analysis by chromameter showed that FMC produced the bluest color compared to other samples. The glass transition temperature (Tg) investigated with Differential scanning calorimeter (DSC) in all of the samples.

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“…Other properties, such as the antimicrobial action (Parisi et al, 2009;Kaushik and Chauhan, 2008;Mala et al, 2009;Kumar et al, 2011;Sarada et al, 2011;Souza et al, 2011;El-Sheekh et al, 2014) and its influence on the survival of lactic acid bacteria (Perez et al, 2007), have been reported. Among the properties of microalgae, the antioxidant action by phenolic compounds and phycocyanin has been extensively studied in vitro (Jaime et al, 2005;Souza et al, 2006;Shalaby and Shanab, 2013) and in vivo systems (Guarienti et al, 2010;Bertolin et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

et al. 2016

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This work aimed to evaluate the thermal and photo stability of the antioxidant potential (AP) of the Spirulina platensis biomass. Thermal stability was established at 25ºC, 40ºC and 50ºC for 60 days, in the dark, protected from light. Photo stability was evaluated using UV (15 W, λ = 265 nm) and fluorescent (20 W, 0.16 A, power factor FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) light for 90 days in capsules, glass and Petri dishes, at room temperature. The AP of the biomass in these conditions was determined at intervals (every 7 and 30 days in the studies of thermal and photo stability, respectively) using the induction of the oxidation of a lipid system by heat and aeration. In this lipid system, the biomass submitted to degradation was used as an antioxidant. The kinetics of the reaction was determined by the Arrhenius method. Thermal degradation was found to follow zero order kinetics, whereas photo degradation followed first order kinetics. The AP decreased 50% after 50 days at 25°C. At 40°C and 50°C, the AP decreased more than 50% after 35 and 21 days of exposition, respectively. The decrease of the AP of Spirulina was more sensible to UV and fluorescence light. After 30 days of exposition, the AP decreased more than 50% in all storage conditions tested. The antioxidant potential of Spirulina platensis is easily degraded when the biomass is exposed to heat and light, indicating the need for care to be taken in its storage.Keywords: Arrhenius, stability, kinetic, degradation, cyanobacteria, microalgal biomass. Estabilidade térmica e fotoestabilidade do potencial antioxidante deSpirulina platensis em pó ResumoEste trabalho objetivou avaliar a estabilidade térmica e a foto-estabilidade do potencial antioxidante (PA) da biomassa da Spirulina platensis. A estabilidade térmica foi avaliada a 25ºC, 40ºC e 50ºC por 60 dias. A foto-estabilidade foi avaliada usando luz UV (15 W, λ = 265 nm) e fluorescente (20 W, 0.16 A, fator de potência FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) por 90 dias em cápsulas, vidro e placas de Petri. O PA da biomassa nessas condições foi determinado em intervalos de tempo (a cada 7 e 30 dias nos estudos de estabilidade térmica e foto-estabilidade, respectivamente), usando a indução da oxidação de um sistema lipídico por calor e aeração. Neste sistema lipídico, a biomassa submetida à degradação foi usada como antioxidante. A cinética da reação foi determinada pelo método de Arrhenius. A degradação térmica seguiu uma cinética de zero ordem, enquanto que a fotodegradação seguiu uma cinética de primeira ordem. O PA diminuiu 50% depois de 50 dias a 25°C. A 40°C e 50°C, o PA diminuiu mais de 50% depois de 35 e 21 dias de exposição, respectivamente. A diminuição do PA da Spirulina foi mais sensível à luz UV e fluorescente. Depois de 30 dias de exposição, o PA diminuiu mais de 50% em todas as condições de armazenamento testadas. O potencial antioxidante da Spirulina platensis é facilmente diminuído quando a biomassa é exposta ao calor e a luz, indicando a necessidade de cuidados durante seu armazen...

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Antioxidant effect of phycocyanin on oxidative stress induced with monosodium glutamate in rats

Abstract: ABSTRACT

Cited by 29 publications

References 27 publications

Answer to letter sent by Dr. M.D. Rogers (Chairman of the International Glutamate Technical Committee (IGTC), Belgium) related to Ataseven et al. article published in Food and Chemical Toxicology 2016; 91:8–18

Answer to letter sent by Dr. M.D. Rogers (Chairman of the International Glutamate Technical Committee (IGTC), Belgium) related to Ataseven et al. article published in Food and Chemical Toxicology 2016; 91:8–18

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

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