Extraction, purification, characterization, and α-amylase inhibition of C- Phycocyanin from Dolichospermum spiroides DOI Creative Commons

Elumalai Sanniyasi,

Sharath Jayachandran,

Rajesh Kanna Gopal

et al.

Research Square (Research Square), Journal Year: 2022, Volume and Issue: unknown

Published: Nov. 12, 2022

Abstract Phycocyanin is a phycobiliprotein pigment synthesized by cyanobacteria to protect the light-harvesting complex from high intensity of light during photosynthesis. Intriguingly, it has wide range biotechnological applications such as pharmaceuticals, cosmeceuticals, and food-grade pigments based on their purity. highly antioxidant water-soluble with anticancer, anti-inflammatory, hepatoprotective, neuroprotective properties. Spirulina ( Arthrospira platensis ) been reported possess antidiabetic activity inhibiting α-amylase enzyme both in vitro vivo. In our present study, C-phycocyanin was extracted purified cyanobacterium Dolichospermum spiroides purity 1.2, 3.5 after column chromatographic purification molecular weight 16 kDa. Based protein mass fingerprinting, about 45% amino acid sequence similarity C-PC Aphanizomenon flos-aquae . The D. maximum inhibition 90% at 250 µg/mL enzyme. At same concentration standard drug acarbose, which attained only 80% inhibition. As result, IC 50 value 162.16 ± 0.63 µg/mL, acarbose 205.86 0.53 µg/mL. Therefore, alpha-amylase phycocyanin higher than that acarbose. Hence, clear anti-diabetic activity.

Language: Английский

Spirulina application in food packaging: Gaps of knowledge and future trends DOI Creative Commons
Monica Masako Nakamoto, Marcelo Assis, Josemar Gonçalves de Oliveira Filho

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 133, P. 138 - 147

Published: Feb. 7, 2023

Conventional plastics have been widely applied in the food industry as packaging material because of their attractive characteristics, such great mechanical resistance and moldability, well highly cost-effective ratio. However, use negative impacts on environment, including waste generation pollution. Biodegradable edible films produced from naturally available biomacromolecules seen an alternative to synthetic polymers derived petroleum development packaging. In this context, due its rich composition interesting bioactive properties, Spirulina has considered a promising raw for production multifunctional materials. This article comprehensively reviews along it sections state art using phycocyanin develop active smart biodegradable materials application packaging, thus serving guide researchers. Finally, last section addresses recent trends challenges related more environmentally friendly Spirulina-based gaining prominence food, pharmaceutical cosmetic industries properties. Thus, studies conducted analyze potential biopolymer source compounds systems so extend monitor shelf life packaged foods. Although results are promising, few literature elucidate use, which justifies need expand encourage line research.

Language: Английский

Citations

27
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product DOI Creative Commons
Monize Bürck, Camilly Fratelli, Marcelo Assis

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 304 - 304

Published: June 7, 2024

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) spirulina residual biomass (RB). The were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before after in vitro digestion, sensory evaluation. Considering microorganisms that must be analyzed accordance with Brazilian legislation, no growth was detected during storage period. L*, a*, b* maintained according to expected colors. intoned shelf life (SC-PC *b −9.46 −19.44 MC-PC from −9.87 −18.04). of SC-PC SRB increased 15.4 41.3 15.3 38.0 µM TE/g, respectively, bioaccessibility analysis. C-PC cream’s appearance received highest rating, 70.26% volunteers expressing strong preference, highlighting its attractiveness. However, there significant differences compared control samples acceptance. RB cream presented lower results flavor but moderate Thus, these their biological potential.

Language: Английский

Citations

8
Effect of cheese whey on phycobiliproteins production and FAME profile by Arthrospira platensis (Spirulina): Promoting the concept of a circular bio-economy DOI
Andrea Cavallini,

Serenella Torre,

Luca Usai

et al.

Sustainable Chemistry and Pharmacy, Journal Year: 2024, Volume and Issue: 40, P. 101625 - 101625

Published: May 30, 2024

Language: Английский

Citations

7
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production DOI Creative Commons
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(12), P. 1811 - 1811

Published: June 8, 2024

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, efficacy of these product development encounters numerous challenges during various processing storage stages due to their inherent instability. Addressing limitations necessitates exploring novel technological approaches tailored explicitly application production. These should not only focus on preserving within matrices but also retaining sensory attributes (color, taste, aroma) final products. impact microalgae human health well-being has been extensively reported literature. However, there is still gap regarding stability microalgal improve industry. main goal present work point out how overcome enhancing from optimal applications.

Language: Английский

Citations

7
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source DOI Creative Commons
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo

et al.

Molecules, Journal Year: 2023, Volume and Issue: 28(17), P. 6179 - 6179

Published: Aug. 22, 2023

Spirulina consists of a cluster green-colored cyanobacteria; it is commonly consumed as food or supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which related to anti-inflammatory action and anticancer potential when frequently. After C-PC extraction, the residual biomass (RB) proteins fatty acids for developing products, interesting from circular economy perspective. The present work aimed develop vegan oil-in-water emulsion containing different contents RB, obtaining product aligned current trends. Emulsions 3.0% (w/w) were prepared chickpea RB ratios. Emulsifying properties evaluated regarding texture rheological properties, color, droplet size distribution. results showed that was possible formulate stable protein-rich emulsions using recovering matter protein an innovative ingredient. All concentrations used promoted formulation presenting parameters compared more traditional source such chickpea. also maintained color at least 30 days after production.

Language: Английский

Citations

15
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients DOI Creative Commons
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante

et al.

Biomass, Journal Year: 2024, Volume and Issue: 4(3), P. 704 - 719

Published: July 5, 2024

The present work aims to explore Spirulina biomass’ functional and technological marvels its components, such as C-phycocyanin (C-PC), in modern food systems from a circular economy perspective, evaluating decade of insights innovations. This comprehensive review delves into the pivotal studies past decade, spotlighting vital importance maintaining stability various matrices unleash full biological impacts. Through lens science intertwined with principles, this analysis meets health environmental requisites explores harmonious synergy between systems, economy, industry. While has typically served supplement, untapped potential fundamental ingredient been unveiled, showcasing abundant nutritional attributes. Technological hurdles preserving vibrant color C-PC have triumphantly surmounted through simple temperature control methods or cutting-edge nanotechnology applications. Despite gap sensory acceptance studies, emergence blue foods introduces groundbreaking innovative avenues for

Language: Английский

Citations

5
Mixotrophic Cultivation of Arthrospira platensis (Spirulina) under Salt Stress: Effect on Biomass Composition, FAME Profile and Phycocyanin Content DOI Creative Commons

Nicola Pio Russo,

Marika Ballotta,

Luca Usai

et al.

Marine Drugs, Journal Year: 2024, Volume and Issue: 22(9), P. 381 - 381

Published: Aug. 24, 2024

holds promise for biotechnological applications due to its rapid growth and ability produce valuable bioactive compounds like phycocyanin (PC). This study explores the impact of salinity brewery wastewater (BWW) on mixotrophic cultivation

Language: Английский

Citations

5
Application of complexes from phycocyanin and pectin in a model beverage system DOI Creative Commons
Stephan Buecker,

Laura Bartmann,

Kira Hess

et al.

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100333 - 100333

Published: March 19, 2024

The blue-appearing phycocyanin from the cyanobacteria Arthrospira platensis undergoes severe color losses during food production or storage. Thus, many studies have looked at stabilizing against processing conditions such as heat with biopolymer complexes. promising results not yet been applied to beverage systems. In this study, complexes of pectin and were evaluated for stability in double distilled water a model system. was tested under storage conditions. With z-average diameter 326±26 nm, remained smaller than pure (415±71 nm) after heating 13 days. This could assure better colloidal color. Kinetic modelling showed that degradation slowed down by application between half-life (t1/2) 74 days 117 A decreased be confirmed although an initial shift which needs considered. difference original hue day 0 samples stained alone exceeded beverages 10 13.

Language: Английский

Citations

4
C-phycocyanin extracted from Spirulina using a green solvent approach presents an anti-obesity characteristic in mice fed a hyperlipidic diet DOI Creative Commons
Aristóteles Passos Araújo Neto, Camilly Fratelli, Vincenzo Pucci

et al.

Journal of Functional Foods, Journal Year: 2023, Volume and Issue: 108, P. 105747 - 105747

Published: Aug. 26, 2023

The effects of C-phycocyanin extract, obtained from Spirulina biomass using a sustainable method with water as solvent, on the white adipose tissue male mice fed high-fat diet were evaluated. normolipid and groups similar regarding body mass gain, leptin concentration phosphorylated protein nuclear factor kappa B p-50 subunit expression. group showed notable reduction in serum resistin (88.18 ± 31.54, 158.5 52.43) (pg/mL) pro-inflammatory cytokine tumor necrosis alpha (p < 0.05) 16 weeks treatment within retroperitoneal tissue. has been associated obesity development, utilization artificial dyes linked to adverse effects. However, C-phycocyanin, natural pigment, demonstrated promising outcomes. Our findings suggest that extract effectively inhibited regulated levels, prevented increase state.

Language: Английский

Citations

10
C-phycocyanin acts as a positive immunomodulator in different primary and secondary organs of mice DOI

Mariana Teixeira Santos Figueiredo Salgado,

Mayara Cristini Sebastião Silva,

Ricardo Correia da Silva

et al.

Immunopharmacology and Immunotoxicology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 12

Published: Jan. 19, 2025

Objective: C-Phycocyanin (C-PC) is a photosynthetic pigment with interesting therapeutic properties. However, its effectiveness in modulating the immune system cell populations has not been elucidated. We analyzed action of C-PC on modulation mice system.

Language: Английский

Citations

0