A comprehensive review on the structure, properties and application of phycocyanin pigment
Subject Areas : Food Science and TechnologyR. Safari 1 , S. Reyhani Poul 2 , Sakineh Yeganeh 3
1 - Assistant professor, Caspian Sea Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research Education and Extention Organization, Sari, Iran
2 - Ph.D Graduate, Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Professor, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Keywords: Extraction methods, Phycocyanin, medicinal properties, Chemical structure, Antibacterial and antioxidant activity,
Abstract :
This review aims to evaluate the intrinsic properties and different applications of phycocyanin pigment in the food and pharmaceutical industries. In addition, in each section, a detailed history of the research conducted in the field of phycocyanin is presented. Phycocyanin is a blue pigment, a light receiver with antioxidant and fluorescent properties in cyanobacteria, and two algae from the genus rhodophytes and cryptophytes. Phycocyanin pigment consists of two relatively similar subunits α and β. The alpha chain contains one phycocyanobilin attached to cysteine 89 and the beta chain contains two phycocyanobilins attached to cysteines 84 and 155. Phycocyanin is commercially produced from spirulina algae (spirulina platensis), in the form of photoautotrophic cultures, and open environments in large ponds or pools in tropical or subtropical areas at the edges of oceans. This pigment can be extracted from the mentioned algae by using different techniques such as enzymatic method, ultrasound, freezing-defrosting, mineral solvent, homogenization, stress and osmotic shock, high hydrostatic pressure, ultracentrifuge, and ultra homogenization. Depending on the extraction conditions, each method has its advantages and disadvantages, but the enzymatic and ultrasound methods are more efficient than other methods. Phycocyanin has many medicinal and therapeutic properties, including anti-cancer and anti-inflammatory; In addition, the positive effect of this pigment on nerve cells, kidneys, and the immune system has been confirmed. Phycocyanin, having three colorings, antioxidant and antimicrobial properties, has the potential to be used in various food formulations, such as yogurt, cheese, ice cream, etc., which have been proven in various research.
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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.
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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.
Coustets, M., Al-Karablieh, N., Thomsen, C. and Teissié, J. (2013). Flow process for electroextraction of total proteins from microalgae. Journal of Membrane Biology, 246(10): 751-760.
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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.
Filimon, R. (2010). Plants pigments with therapeutic potential from horticultural products. Seria Agro, 52 (1): 668-673.
Graverholt, O. S. and Eriksen, N. T. (2007). Heterotrophic high-cell-density fed-batch and continuous-flow cultures of Galdieria sulphuraria and production of phycocyanin. Applied Microbiology and Biotechnology, 77(1): 69-75.
Gantar, M., Dhandayuthapani, S. and Rathinavelu, A. (2012). Phycocyanin induces apoptosis and enhances the effect of topotecan on prostate cell line LNCaP. Journal of Medicinal Food, 15(12): 1091-1095.
Goettel, M., Eing, C., Gusbeth, C., Straessner, R. and Frey, W. (2013). Pulsed electric field assisted extraction of intracellular valuables from microalgae. Algal Research, 2(4): 401-408.
Hsiao, G., Chou, P. H., Shen, M. Y., Chou, D. S., Lin, C. H. and Sheu, J. R. (2005). C-phycocyanin, a very potent and novel platelet aggregation inhibitor from Spirulina platensis. Journal of Agricultural and Food Chemistry, 53(20): 7734-7740.
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Hosseini, S., Shahbazizadeh, S., Khosravi-Darani, K. and Reza Mozafari, M. (2013). Spirulina paltensis: Food and function. Current Nutrition and Food Science, 9(3): 189-193.
Harnedy, P. A. and FitzGerald, R. J. (2013). Extraction of protein from the macroalga Palmaria palmata. LWT-Food Science and Technology, 51(1): 375-382.
Ismaiel, M., El-Ayouty, Y. M. and Piercey-Normore, M. D. (2014). Antioxidants characterization in selected cyanobacteria. Annals of Microbiology, 64(3): 1223-1230.
Jespersen, L., Strømdahl, L. D., Olsen, K. and Skibsted, L. H. (2005). Heat and light stability of three natural blue colorants for use in confectionery and beverages. European Food Research and Technology, 220(3): 261-266.
Janczyk, P., Wolf, C. and Souffrant, W. B. (2005). Evaluation of nutritional value and safety of the green microalgae Chlorella vulgaris treated with novel processing methods. Arch Zootech, 8 (1): 132-147.
Joubert, Y. and Fleurence, J. (2008). Simultaneous extraction of proteins and DNA by an enzymatic treatment of the cell wall of Palmaria palmata (Rhodophyta). Journal of Applied Phycology, 20(1): 55-61.
Jaswir, I., Noviendri, D., Hasrini, R. F. and Octavianti, F. (2011). Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry. Journal of Medicinal Plants Research, 5(33): 7119-7131.
Joventino, I. P., Alves, H. G., Neves, L. C., Pinheiro-Joventino, F., Leal, L. K. A., Neves, S. A. and Viana, G. B. (2012). The microalga Spirulina platensis presents anti-inflammatory action as well as hypoglycemic and hypolipidemic properties in diabetic rats. Journal of Complementary and Integrative Medicine: 9(1): 1-24.
Jerley, A. and Prabu, M. (2015) Purification, characterization and antioxidant properties of C-Phycocyanin from Spirulina platensis. Scrutiny International Research Journal of Agriculture, Plant Biotechnology and Bio Products, 2(1): 7-15.
Kleinegris, D. M., Janssen, M., Brandenburg, W. A. and Wijffels, R. H. (2011). Continuous production of carotenoids from Dunaliella salina. Enzyme and Microbial Technology, 48(3): 253-259.
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