Effects of different monosaccharides on thermal stability of phycobiliproteins from Oscillatoria sp. (BTA-170): Analysis of kinetics, thermodynamics, colour and antioxidant properties

Sharma, Rishi; Nath, Pinku Chandra; Vanitha, Kondi; Tiwari, Onkar Nath; Bandyopadhyay, Tarun Kanti; Bhunia, Biswanath

doi:10.1016/j.fbio.2021.101354

Cited by 13 publications

(3 citation statements)

References 42 publications

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“…Therefore, to investigate thermal stability of PBPs purified from a cyanobacterial strain Oscillatoria sp. BTA-170, Sharma et al 66 several monosaccharides like lactose, glucose, and fructose, were tested. Their results showed that glucose was found to be the most essential supplement enhancing the half-life of PE from 5.57 to 15.77 h at 85 °C.…”

Section: Discussionmentioning

confidence: 99%

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

Nowruzi,

Ahmadi,

Bouaïcha

et al. 2024

Sci Rep

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Marine cyanobacteria present a significant potential source of new bioactive compounds with vast structural diversity and relevant antimicrobial and antioxidant activities. Phycobiliproteins (PBPs) like phycocyanin (PC), phycoerythrin (PE), and water-soluble cyanobacterial photosynthetic pigments, have exhibited strong pharmacological activities and been used as natural food additives. In this study, phycoerythrin (PE) isolated from a marine strain of cyanobacterium Nostoc sp. Ft salt, was applied for the first time as a natural antimicrobial as well as an antioxidant to increase the shelf life of fresh rainbow trout i.e., (Oncorhynchus mykiss) fillets. Fresh trout fillets were marinated in analytical grade PE (3.9 μg/mL) prepared in citric acid (4 mg/mL), and stored at 4 °C and 8 °C for 21 days. Microbiological analysis, antioxidant activity and organoleptic evaluation of both control and treated fish fillets were then statistically compared. The results demonstrated noticeable (P < 0.05) differences in the microbial counts, antioxidant activity, and organoleptic characteristic values between PE-treated and non-treated groups. In addition, we observed that treating fresh fish fillets with a PE solution leads to a significant increase in shelf life by at least 14 days. Consequently, PE could be an alternative to synthetic chemical additives since it does not contain the potentially dangerous residues of the synthetic chemical additives and is thus healthier to the consumers.

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Section: Discussionmentioning

confidence: 99%

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

Nowruzi,

Ahmadi,

Bouaïcha

et al. 2024

Sci Rep

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“…Recently, the antioxidant activity of PBP from spirulina has gained extensive attention, and many potential health benefits have been discussed [ 32 ]. However, it is important to notice that different processes such as extraction, heat, and high-pressure treatments might extensively change the antioxidant properties of PBP [ 30 , 32 , 33 ] in addition to the described effect on the color properties. Sharma et al 2021 studied the DPPH radical scavenging of PBP and reported that at high temperatures above 55 °C the ability of PBP to scavenge DPPH radicals decreases [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, it is important to notice that different processes such as extraction, heat, and high-pressure treatments might extensively change the antioxidant properties of PBP [ 30 , 32 , 33 ] in addition to the described effect on the color properties. Sharma et al 2021 studied the DPPH radical scavenging of PBP and reported that at high temperatures above 55 °C the ability of PBP to scavenge DPPH radicals decreases [ 33 ]. It can be suggested that this is a result of protein denaturation.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

et al. 2023

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The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in Arthrospira platensis (spirulina), and phycobiliproteins (PBP). These pigments are a complex of conjugated protein and non-protein components, known as phycocyanobilin. PBP has low stability during pasteurization (high-pressure or heat treatments), resulting in protein denaturation and color deterioration that limits the application. The phycocyanobilin pigment might also be liable to oxidation during pasteurization and storage, resulting in color deterioration. Yet, the instability of the pigment phycocyanobilin during the pasteurization process and storage conditions was never studied before, limiting the comprehensive understanding of the reasons for PBP instability. In this study, the stability of phycocyanobilin under high-pressure and high-temperature conditions was compared to the stability of phycobiliproteins. We revealed that phycobiliproteins have a higher color deterioration rate at 70–80 °C than at high-pressure (300–600 MPa) whereas phycocyanobilin remained stable during high-pressure and heat processing. During storage at pH 7, phycocyanobilin was oxidized, and the oxidation rate increased with increasing pH, while at lower pH phycocyanobilin had low solubility and resulted in aggregation.

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Optimization and kinetic study of ultrasonic-mediated phycoerythrin extraction from Anabaena sp.

Nath

Bandyopadhyay

Mahata

et al. 2022

Biomass Conv. Bioref.

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Effects of different monosaccharides on thermal stability of phycobiliproteins from Oscillatoria sp. (BTA-170): Analysis of kinetics, thermodynamics, colour and antioxidant properties

Cited by 13 publications

References 42 publications

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

Optimization and kinetic study of ultrasonic-mediated phycoerythrin extraction from Anabaena sp.

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