Antioxidant activity and associated structural attributes of Halomicronema phycoerythrin

Patel, Stuti; Sonani, Ravi R.; Jakharia, Kinnari; Bhastana, Bela; Patel, Hiral; Chaubey, Mukesh Ghanshyam; Singh, Niraj Kumar; Madamwar, Datta

doi:10.1016/j.ijbiomac.2017.12.170

Cited by 70 publications

(26 citation statements)

References 29 publications

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“…At 80 o C, PECE showed a significant decrease in its intensity by 93.3 ± 0.3 % and could experience denaturation. The same observation also obtained by Rastogi et al (2015) when C-PE extracted from cyanobacteria Phormidium rubidum A09DM experienced a decrease in fluorescence intensity by 97.34 % at 80 o C. While Patel et al (2018) showed that  and  subunit of C-PE from Halomicronema sp. R31DM remained unchanged from SDS-PAGE results at 80 o C. They concluded that the individual chromophore -protein complex was not affected by heat up to 60 o C, although the tertiary structure of C-PE might have disrupted.…”

Section: Pece Stability Against Temperature Exposuresupporting

confidence: 85%

Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Marraskuranto

Raharjo

Kasiamdari

et al. 2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Rhodomonas salina produces Cr-phycoerythrin545 as its designated phycoerythrin (PE) with an absorption maximum at 545 nm and a shoulder 564 nm. PE has potential to be applied as colorants, pharmaceutical agents, and fluorescent dye tags. The stability of the PE color is influenced by the physicochemical factors of the solution. This study aimed to analyze the color stability of PECE against chemical (ethanol and pH) and physical (light and temperature) factors. PECE was prepared from freeze-dried biomass of R. salina and was extracted in phosphate buffer solution (pH = 6.0) using a freeze-thaw method in -25 oC (2 hours) and 4 oC (24 hours). The resulting extract was concentrated and dried in a freeze-dryer. Analyses were conducted using UV-visible and fluorescence spectrophotometer. PECE showed color stability against light of white fluorescent lamp exposure up to 8 hours, temperature exposure up to 40 oC, ethanol solution up to concentration of 20 % (v/v), and pH range 3.9-8.42. Results from this study can be useful for extraction, purification, and future application of Cr-PE545.

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Section: Pece Stability Against Temperature Exposuresupporting

confidence: 85%

Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Marraskuranto

Raharjo

Kasiamdari

et al. 2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…The antioxidant capabilities of purified PE and PC have been previously demonstrated. Additionally, the antioxidant power of PC has been related to its ability to sequester hydroxyl ions avoiding lipo-peroxidation [9,21,[51][52][53][54].…”

Section: Antioxidants Activitymentioning

confidence: 99%

Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

Galetovic

Seura

Gallardo

et al. 2020

Foods

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The interest of the food industry in replacing artificial dyes with natural pigments has grown recently. Cyanobacterial phycobiliproteins (PBPs), phycoerythrin (PE) and phycocyanin (PC), are colored water-soluble proteins that are used as natural pigments. Additionally, red PE and blue PC have antioxidant capabilities. We have formulated a new food prototype based on PBP-fortified skim milk. PBPs from Andean cyanobacteria were purified by ammonium sulfate precipitation, ion-exchange chromatography, and freeze-drying. The stability of PE and PC was evaluated by changes in their absorption spectra at various pH (1–14) and temperature (0–80 °C) values. Purified PBPs showed chemical stability under pH values of 5 to 8 and at temperatures between 0 and 50 °C. The antioxidant property of PBP was confirmed by ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical ion scavenging, and FRAP (Ferric Antioxidant Power) assays. The absence of PBP toxicity against Caenorhabditis elegans was confirmed up to 1 mg PBP/mL. Skim milk fortified with PE obtained a higher score after sensory tests. Thus, a functional food based on skim milk-containing cyanobacterial PBPs can be considered an innovative beverage for the food industry. PBPs were stable at an ultra-high temperature (138 °C and 4 s). PBP stability improvements by changes at its primary structure and the incorporation of freeze-dried PBPs into sachets should be considered as alternatives for their future commercialization.

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“…Phycoerythrin (PE) is a bioactive pigment mainly found in Rhodophyta, but it can also be recovered from Cyanobacteria [1]. This water-soluble pigment is a bioactive molecule with interesting properties such as anti-inflammatory, immunosuppressive, antitumor, antioxidant, antidiabetic, and antihypertensive effects [2,3,4,5]. In addition, PE moiety can be exploited as a fluorescent probe useful in cell tracking and imaging assays such as flow cytometry, fluorescent immunoassays, and immunophenotyping.…”

Section: Introductionmentioning

confidence: 99%

Light Intensity and Nitrogen Concentration Impact on the Biomass and Phycoerythrin Production by Porphyridium purpureum

et al. 2019

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Several factors have the potential to influence microalgae growth. In the present study, nitrogen concentration and light intensity were evaluated in order to obtain high biomass production and high phycoerythrin accumulation from Porphyridium purpureum. The range of nitrogen concentrations evaluated in the culture medium was 0.075–0.450 g L−1 and light intensities ranged between 30 and 100 μmol m−2 s−1. Surprisingly, low nitrogen concentration and high light intensity resulted in high biomass yield and phycoerythrin accumulation. Thus, the best biomass productivity (0.386 g L−1 d−1) and biomass yield (5.403 g L−1) were achieved with NaNO3 at 0.075 g L−1 and 100 μmol m−2 s−1. In addition, phycoerythrin production was improved to obtain a concentration of 14.66 mg L−1 (2.71 mg g−1 of phycoerythrin over dry weight). The results of the present study indicate that it is possible to significantly improve biomass and pigment production in Porphyridium purpureum by limiting nitrogen concentration and light intensity.

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Antioxidant activity and associated structural attributes of Halomicronema phycoerythrin

Cited by 70 publications

References 29 publications

Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

Light Intensity and Nitrogen Concentration Impact on the Biomass and Phycoerythrin Production by Porphyridium purpureum

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