C-Phycocyanin from Oscillatoria tenuis exhibited an antioxidant and in vitro antiproliferative activity through induction of apoptosis and G0/G1 cell cycle arrest

Nutraceutical properties of phycocyanin

“…In addition they described for the first time the anti-inflammatory properties of PC (Romay et al, 1998b). It took a little longer for other researchers worldwide to confirm previous results or to discover that PC scavenged singlet oxygen ( 1 O2) (Tapia, Galetovic, Lermp, Pino, & Eduardo, 1999), hypochlorous acid (HOCl) (Bermejo, Pinero, & Villar, 2008;Romay, Gonzalez, Pizarro, & Lissi, 2000), peroxyl radical (ROO • ) (Benedetti, Benvenuti, Scoglio, & Canestrari, 2010;Romay et al, 2000), • OH (Bermejo et al, 2008) (Thangam et al, 2013) and hydrogen peroxide (H2O2) (Fernαndez-Rojas et al, 2014) (Fig. 4).…”

“…In addition, other authors have previously described that PC treatment increases nuclear condensation in cancer cells in a dose-dependent manner. Also, DNA fragmentation increases and cells are arrested at the G0/ G1 phase of cell cycle, probably as a checkpoint to prevent cell replication (Thangam et al, 2013).…”

The synergistic antitumor effects of all-trans retinoic acid and C-phycocyanin on the lung cancer A549 cells in vitro and in vivo

“…This protein consists of α and β subunits and its natural existing form is trimeric aggregation (αβ) 3 (Ducret et al, 1996;Marquardt et al, 1997). C-PC is a famous health food because of its antioxidation (Thangam et al, 2013), antivirus (Cherng et al, 2007), anti-tumor (Subhashini et al, 2004;Li et al, 2010) and radical scavenging effects (Bhat and Madyastha, 2000).…”

Preparation of phycocyanin microcapsules and its properties

“…The two subunits form ␣␤ monomers, which aggregate into ␣ 3 ␤ 3 trimers and further into disc-shaped ␣ 6 ␤ 6 hexamers, the functional unit of phycocyanin (Eriksen, 2008). It has good therapeutic values, such as antioxidative, immunomodulating, anti-cancer, antiviral, anti-allergic, anti-mutagenic, anti-inflammatory, hepatoprotective, blood vessel-relaxing and blood lipid-lowering activities (Thangam et al, 2013), which made it a better active ingredient in functional food. It is also used as natural dyes in food including chewing gum, ice sherbets, soft drinks, and candies, and cosmetics including lipstick and eyeliners, replacing the synthetic colourants (Chaiklahan et al, 2011).…”