مروری جامع بر ساختار، خواص و کاربرد رنگ‌دانه فیکوسیانین
الموضوعات :رضا صفری 1 , سهیل ریحانی پول 2 , سکینه یگانه 3
1 - استادیار، پژوهشکده اکولوژی دریای خزر، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری، ایران
2 - دانش‌آموخته دکتری تخصصی، گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - استاد، گروه شیلات، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
الکلمات المفتاحية: فیکوسیانین, خواص دارویی, ساختار شیمیایی, روش‌های استخراج, فعالیت ضد باکتریایی و آنتی‌اکسیدانی,
ملخص المقالة :
هدف از مطالعه مروری حاضر، ارزیابی خصوصیات ذاتی و کاربردهای مختلف رنگ‌دانه فیکوسیانین در صنایع غذایی و دارویی است. ضمن این‌که، در هر بخش سابقه کاملی از تحقیقات انجام یافته در زمینه فیکوسیانین ارائه شده است. فیکوسیانین، رنگ‌دانه آبی، گیرنده نور با خاصیت آنتی اکسیدانی و فلورسنت در سیانوباکتری ها و دو جلبک از جنس رودوفیت ها و کریپتوفیت ها است. رنگ‌دانه فیکوسیانین از دو زیر واحد نسبتاً مشابهα وβ تشکیل شده است. زنجیره آلفا شامل یک فیکوسیانوبیلین متصل به سیستئین 89 و زنجیره بتا شامل دو فیکوسیانوبیلین متصل به سیستئین های 84 و 155 است. فیکوسیانین به شکل تجاری از اسپیرولینا پلاتنسیس، در قالب کشت های فتواتوتروف و در محیط های باز در حوضچه های بزرگ یا استخر های نقاط گرمسیری و نیمه گرمسیری در حواشی اقیانوس ها تولید می‌شود. این رنگ‌دانه با استفاده از تکنیک های مختلف از جمله روش آنزیمی، اولتراسوند، انجماد-انجمادزدایی، حلال معدنی، هموژنیزاسیون، استرس و شوک اسمزی، فشار هیدرواستاتیک بالا، اولتراسانتریفوژ و اولتراهموژنیزاسیون از جلبک مذکور قابل استخراج است. بسته به شرایط استخراج، هر روش دارای مزایا و معایبی است؛ اما دو روش آنزیمی و اولتراسوند نسبت به سایر روش ها کارائی بیشتری دارند. فیکوسیانین دارای خواص دارویی و درمانی متعددی از جمله ضدسرطان و ضدالتهاب است؛ ضمن این‌که تأثیر مثبت این رنگ‌دانه بر سلول های عصبی، کلیه و دستگاه ایمنی تائید شده است. فیکوسیانین با دارا بودن سه خاصیت رنگ دهندگی، آنتی اکسیدانی و ضدمیکروبی پتانسل بالقوه ای جهت استفاده در فرمولاسیون مواد غذایی مختلف از جمله ماست، پنیر، بستنی و غیره دارد که این موارد در تحقیقات مختلف ثابت شده است.
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Abalde, J., Betancourt, L., Torres, E., Cid, A. and Barwell, C. (1998). Purification and characterization of phycocyanin from the marine cyanobacterium Synechococcus IO9201. Plant Science, 136(1): 109-120.
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Barberan F. A. (1997). Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture, 73(2): 207-213.
Barbarino, E. and Lourenço, S. O. (2005). An evaluation of methods for extraction and quantification of protein from marine macro-and microalgae. Journal of Applied Phycology, 17(5): 447-460.
Bermejo, P., Piñero, E. and Villar, Á. M. (2008). Iron-chelating ability and antioxidant properties of phycocyanin isolated from a protean extract of Spirulina platensis. Food Chemistry, 110(2): 436-445.
Bingula, R., Dupuis, C., Pichon, C., Berthon, J. Y., Filaire, M., Pigeon, L. and Filaire, E. (2016). Study of the effects of betaine and/or C-phycocyanin on the growth of lung cancer A549 cells in vitro and in vivo. Journal of Oncology, 1-12.
Bleakley, S. and Hayes, M. (2017). Algal proteins: extraction, application, and challenges concerning production. Foods, 6(5): 1-34.
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Chaiklahan, R., Chirasuwan, N. and Bunnag, B. (2012). Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives. Process Biochemistry, 47(4): 659-664.
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Eriksen, N. T. (2008). Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine. Applied Microbiology and Biotechnology, 80(1): 1-14.
El-Baz, F. K., El-Senousy, W. M., El-Sayed, A. B. and Kamel, M. M. (2013). In vitro antiviral and antimicrobial activities of Spirulina platensis extract. Journal of Applied Pharmaceutical Science, 3(12): 52-56.
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