Interaction of C-phycocyanin with lipid monolayers under nitrogen and in the presence of air

Almog, Rami; Marsilio, Frank; Berns, Donald S.

doi:10.1016/0003-9861(88)90420-1

Cited by 9 publications

(4 citation statements)

References 24 publications

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“…Well-known cryoprotecting disaccharide trehalose interacts with C-PC and decreases the internal protein dynamics, slowing down molecular motions responsible for its unfolding and denaturation [45]. Although it was found that C-PC interacts with lipids at the air-water interface, the oxidation of monogalactosyldiacylglycerol could not be prevented by the introduction of C-PC molecules at the lipid-water interface [46]. Formation of complex between C-PC fragments and polyphenols, in order to obtain more stable blue color for application in food, feed, cosmetic, and pharmaceutical products, was recently patented [47].…”

Section: Interactions With Food Matrix Componentsmentioning

confidence: 97%

“…In addition to their sensitivity to light, heat, and oxidants, natural food colors are prone to interact with other food ingredients, especially if they are carrying proteinous component, such as C-PC. Several studies have found that both C-PC and PCB binds to food matrix components, such as proteins, lectins, saccharides, lipids, and polyphenols [40][41][42][43][44][45][46][47].…”

Section: Interactions With Food Matrix Componentsmentioning

confidence: 99%

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Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić¹,

Minić²,

Nikolić³

et al. 2018

Microalgal Biotechnology

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Spirulina has a documented history of use as a food for more than 1000 years, and has been in production as a dietary supplement for 40 years. Among many of Spirulina bioactive components, blue protein C-phycocyanin and its linear tetrapyrrole chromophore phycocyanobilin occupy a special place due to broad possibilities for application in various areas of food technology. The subject of this chapter is up-to-date food applications of these Spirulina components, with a focus on their use as food colorants, additives, nutriceuticals, and dietary supplements. Their other actual and future food application possibilities will also be briefly presented and discussed.

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Section: Interactions With Food Matrix Componentsmentioning

confidence: 97%

Section: Interactions With Food Matrix Componentsmentioning

confidence: 99%

Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić¹,

Minić²,

Nikolić³

et al. 2018

Microalgal Biotechnology

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show abstract

“…This difference makes it difficult to extrapolate in vitro results to in vivo studies. In the latter systems, if PC is interacting with membranes (29,30) or cells (14), the proportion of the singlet oxygen produced in the initial PC*/oxygen interaction able to damage the cell could be considerably larger than that of the free quantum yield (-estimated in the present work.…”

Section: Pcmentioning

confidence: 55%

Singlet Oxygen-mediated Photobleaching of the Prosthetic Group in Hemoglobins and C-Phycocyanin

Tapia¹,

Galetovic²,

Lemp³

et al. 1999

Photchem. Photbio.

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Proteins bearing colored prosthetic groups, such as the heme group in hemoglobin or the bilin group in c-phycocyanin, quench singlet oxygen by interactions at the apoprotein and the prosthetic group levels. In both proteins, chemical modification of the chromophore constitutes only a minor reaction pathway. While total deactivation of singlet oxygen takes place with rate constants of 4.0 x 10(9) and 4.2 x 10(8) M-1 s-1 for hemoglobin and phycocyanin, respectively, the bleaching of the chromophore takes place with rate constants of 3.2 x 10(6) and approximately 1 x 10(7) M-1 s-1. Irradiation of phycocyanin with red light bleaches the chromophore with low yields (approximately 0.8 x 10(-4)). Part of this bleaching is mediated by singlet oxygen produced by the irradiation of the bilin group. The low relevance of the singlet oxygen pathway is compatible with a low quantum yield (approximately 10(-3)) of free singlet oxygen production after irradiation of the protein.

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“…Finally, dilution was carried out in order to remove other molecules so that the final sample would have a higher purity. Phycocyanin does not have a long lifetime and has great sensitivity to light [57]. Therefore, for longer storage, it was mixed with glycerol (1:1 v/v) and kept in the freezer.…”

Section: Extraction Of Phycocyanin From Spirulina Maximamentioning

confidence: 99%

Natural Antioxidant-Loaded Nanoemulsions for Sun Protection Enhancement

Galani,

Galatis,

Tzoka

et al. 2023

Cosmetics

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The aim of this study was to formulate nanodispersions to encapsulate antioxidants extracted from olive mill wastewater (OMW) and phycocyanin extracted from Spirulina maxima to act as enhancers for the skin’s protection against UV radiation. For this purpose, two water-in-oil nanoemulsions were prepared using a low-energy homogenization method. Both systems were based on isopropyl myristate as the continuous phase, while water or a mixture of glycerol and water was used as the dispersed phase. Then, antioxidants extracted from OMW and phycocyanin from Spirulina maxima were encapsulated in the water core of the nanoemulsions. The empty and antioxidant-loaded systems were then structurally studied using dynamic light scattering for the detection of their droplet size and stability over time. Electron paramagnetic resonance (EPR) spectroscopy using adequate probes was applied for the characterization of the surfactants’ monolayer in the presence and absence of antioxidants. It was found that the mean droplet diameter of the emulsions was 200 nm. The nanoemulsions remained stable for over 2 months. The encapsulated antioxidants were assessed for their scavenging activity of a model stable radical by applying EPR spectroscopy. It was found that the loaded systems exhibited an increased antioxidant capacity compared with the empty ones. Finally, the most stable system was added to commercial sunscreen lotions and the overall sun protection factor (SPF) was assessed. The sunscreen lotions that contained the nanoemulsions loaded with OMW extracts or phycocyanin showed an increase in their SPF value.

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Interaction of C-phycocyanin with lipid monolayers under nitrogen and in the presence of air

Cited by 9 publications

References 24 publications

Spirulina Phycobiliproteins as Food Components and Complements

Spirulina Phycobiliproteins as Food Components and Complements

Singlet Oxygen-mediated Photobleaching of the Prosthetic Group in Hemoglobins and C-Phycocyanin

Natural Antioxidant-Loaded Nanoemulsions for Sun Protection Enhancement

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