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Parshina EY, Liu W, Yusipovich AI, Gvozdev DA, He Y, Pirutin SK, Klimanova EA, Maksimov EG, Maksimov GV. Spectral and conformational characteristics of phycocyanin associated with changes of medium pH. PHOTOSYNTHESIS RESEARCH 2024; 161:93-103. [PMID: 38224422 DOI: 10.1007/s11120-023-01068-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Accepted: 12/09/2023] [Indexed: 01/16/2024]
Abstract
C-phycocyanin (C-PC) is the main component of water-soluble light-harvesting complexes (phycobilisomes, PBS) of cyanobacteria. PBS are involved in the absorption of quantum energy and the transfer of electronic excitation energy to the photosystems. A specific environment of C-PC chromophoric groups is provided by the protein matrix structure including protein-protein contacts between different subunits. Registration of C-PC spectral characteristics and the fluorescence anisotropy decay have revealed a significant pH influence on the chromophore microenvironment: at pH 5.0, a chromophore is more significantly interacts with the solvent, whereas at pH 9.0 the chromophore microenvironment becomes more viscous. Conformations of chromophores and the C-PC protein matrix have been studied by Raman and infrared spectroscopy. A decrease in the medium pH results in changes in the secondary structure either the C-PC apoproteins and chromophores, the last one adopts a more folded conformation.
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Affiliation(s)
- E Yu Parshina
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, 518172, China.
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991.
| | - W Liu
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, 518172, China
| | - A I Yusipovich
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
| | - D A Gvozdev
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
| | - Y He
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, 518172, China
| | - S K Pirutin
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, 518172, China
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
- Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences, Institutskaya St. 3, Pushchino, Russia, 142290
| | - E A Klimanova
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
| | - E G Maksimov
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
| | - G V Maksimov
- Faculty of Biology, Lomonosov Moscow State University, Moscow, Russia, 119991
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Zhu Z, Wu Y, Zhong Y, Zhang H, Zhong J. Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels. Food Chem 2024; 447:138918. [PMID: 38484543 DOI: 10.1016/j.foodchem.2024.138918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/22/2024] [Accepted: 02/29/2024] [Indexed: 04/10/2024]
Abstract
In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum. Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.
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Affiliation(s)
- Ziyi Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Ying Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yejun Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang, Jiangxi 330047, China.
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Minić S, Gligorijević N, Veličković L, Nikolić M. Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins. Int J Mol Sci 2024; 25:7187. [PMID: 39000294 PMCID: PMC11241428 DOI: 10.3390/ijms25137187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024] Open
Abstract
Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.
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Affiliation(s)
- Simeon Minić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Nikola Gligorijević
- Department of Chemistry, Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Luka Veličković
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Milan Nikolić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
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4
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Yu Z, Zhao W, Sun H, Mou H, Liu J, Yu H, Dai L, Kong Q, Yang S. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability. Food Res Int 2024; 186:114362. [PMID: 38729724 DOI: 10.1016/j.foodres.2024.114362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by consumers as a natural blue pigment, which is extracted from microalgae and serves the dual function of promoting health and providing coloration. Spirulina-derived PC demonstrates exceptional stability within temperature ranges below 45 °C and under pH conditions between 5.5 and 6.0. However, its application is limited in scenarios involving high-temperature processing due to its sensitivity to heat and light. This comprehensive review provides insights into the efficient production of PC from microalgae, covers the metabolic engineering of microalgae to increase PC yields and discusses various strategies for enhancing its stability in food applications. In addition to the most widely used Spirulina, some red algae and Thermosynechococcus can serve as good source of PC. The genetic and metabolic manipulation of microalgae strains has shown promise in increasing PC yield and improving its quality. Delivery systems including nanoparticles, hydrogels, emulsions, and microcapsules offer a promising solution to protect and extend the shelf life of PC in food products, ensuring its vibrant color and health-promoting properties are preserved. This review highlights the importance of metabolic engineering, multi-omics applications, and innovative delivery systems in unlocking the full potential of this natural blue pigment in the realm of food applications, provides a complete overview of the entire process from production to commercialization of PC, including the extraction and purification.
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Affiliation(s)
- Zengyu Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Weiyang Zhao
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Han Sun
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Jin Liu
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Hui Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China.
| | - Shufang Yang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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5
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Li Z, Geng Y, Bu K, Chen Z, Xu K, Zhu C. Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. Int J Biol Macromol 2024; 269:131969. [PMID: 38697419 DOI: 10.1016/j.ijbiomac.2024.131969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/02/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.0 %, 1.4 %) to evaluate the potential of the composite hydrogel spheres for the application as phycocyanin delivery carriers. The hydrogel spheres' physicochemical properties and bioaccessibility were assessed through scanning electron microscopy, textural analysis, drug-carrying properties evaluation, and in vitro and in vivo controlled release analysis in the gastrointestinal environment. Results indicated that higher sodium alginate concentrations led to smaller pore sizes and denser networks on the surface of hydrogel spheres. The textural properties of hydrogel spheres improved, and their water-holding capacity increased from 93.01 % to 97.97 %. The HP-PC-SA (1.0 %) formulation achieved the highest encapsulation rate and drug loading capacity, at 96.87 % and 6.22 %, respectively. Within the gastrointestinal tract, the composite hydrogel's structure significantly enhanced and protected the phycocyanin's digestibility, achieving a bioaccessibility of up to 88.03 %. In conclusion, our findings offer new insights into improving functionality and the effective use of phycocyanin via pectin-based hydrogel spheres.
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Affiliation(s)
- Zhixin Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Yuxin Geng
- Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, No.440, Jiyan Road, Jinan, Shandong Province 250117, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Zhengtao Chen
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, No.6699, Qingdao Road, Jinan, Shandong Province 250117, PR China.
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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6
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Sha X, Zhang Y, Li Y, Chen R, Zhang H, Meng D, Chen H, Yang R. Dual Decoration of Ferritin Nanocages by Caffeic Acid and Betanin with Covalent and Noncovalent Approaches: Structure and Stability Analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7464-7475. [PMID: 38527235 DOI: 10.1021/acs.jafc.3c08715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/27/2024]
Abstract
Ferritin is a cage-like protein with modifiable outer and inner surfaces. To functionalize ferritin with preferable carrier applications, caffeic acid was first covalently bound to the soybean ferritin outer surface to fabricate a caffeic acid-ferritin complex (CFRT) by alkali treatment (pH 9.0). A decreased content of free amino acid (0.34 μmol/mg) and increased polyphenol binding equivalent (63.76 nmol/mg) indicated the formation of CFRT (ferritin/caffeic acid, 1:80). Fluorescence and infrared spectra verified the binding of caffeic acids to the ferritin structure. DSC indicated that the covalent modification enhanced the thermal stability of CFRT. Besides, CFRT maintained the typically spherical shape of ferritin (12 nm) and a hydration radius of 7.58 nm. Moreover, the bioactive colorant betanin was encapsulated in CFRT to form betanin-loaded CFRT (CFRTB), with an encapsulation rate of 15.5% (w/w). The betanin stabilities in CFRTB were significantly improved after heat, light, and Fe3+ treatments, and its red color retention was enhanced relative to the free betanin. This study delves into the modifiable ferritin application as nanocarriers of dual molecules and gives guidelines for betanin as a food colorant.
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Affiliation(s)
- Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yidan Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Runxuan Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Haotong Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
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7
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Chen H, Guo X, Yu S, Meng H, Ai C, Song S, Zhu B. Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties. Food Chem 2024; 434:137353. [PMID: 37696156 DOI: 10.1016/j.foodchem.2023.137353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 06/19/2023] [Accepted: 08/28/2023] [Indexed: 09/13/2023]
Abstract
This study reported a type of phycocyanin (PC)-tannic acid (TA) complex nanoparticles (NPs) fabricated by simply mixing PC with TA at appropriate mass ratios. The assembly of PC-TA NPs was driven by secondary forces involving hydrophobic interactions and hydrogen bonding. PC-TA NPs promoted formations of Pickering emulsions with an oil volume fraction (φ) of 0.1-0.8. The interfacial antioxidant ability of PC-TA NPs was evaluated by comparing the contents of hydroperoxides, malonaldehyde, and hexanal due to lipid oxidation. The results showed that PC-TA NPs retarded lipid oxidation more efficiently than did PC, TA, tween 20, or tween 80, which suggested the synergistic antioxidant action of PC and TA. Besides, the PC-TA NPs stabilized high internal phase emulsion facilitated a higher retention of β-carotene under UV irradiation. Altogether, our findings demonstrate that the modification of PC by TA represents a strategy to fabricate PC-TA NPs with enhanced emulsification and antioxidant efficiency.
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Affiliation(s)
- Hualei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chunqing Ai
- National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China
| | - Shuang Song
- National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China.
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8
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Hu YQ, Hu TG, Xu YJ, Wu JJ, Song XL, Yu YS. Interaction mechanism of carotenoids and polyphenols in mango peels. Food Res Int 2023; 173:113303. [PMID: 37803615 DOI: 10.1016/j.foodres.2023.113303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
In this study, carotenoids and polyphenols were demonstrated to be the major active substances in the crude pigment extracts (CPE) of mango peels, accounting for 0.26 mg/g and 0.15 mg/g, respectively. The interactions between carotenoids and polyphenols in CPE was observed, as evidenced by that polyphenols significantly improved the antioxidant activity and storage stability of carotenoids in the CPE. Meanwhile, scanning electron microscopy showed that polyphenols are tightly bound to carotenoids. To further elucidate the interaction mechanism, the monomers of carotenoids and polyphenols were identified by HPLC and LC-MS analysis. Lutein (203.85 μg/g), β-carotene (41.40 μg/g), zeaxanthin (4.20 μg/g) and α-carotene (1.50 μg/g) were authenticated as the primary monomers of carotenoids. Polyphenols were mainly consisted of gallic acid (95.10 μg/g), quercetin-3-β-glucoside (29.10 μg/g), catechin (11.85 μg/g) and quercetin (11.55 μg/g). The interaction indexes between carotenoid and polyphenol monomer of CPE were calculated. The result indicated that lutein and gallic acid showed the greatest synergistic effect on the scavenging of DPPH and ABTS radical, suggesting the interaction between carotenoids and polyphenols in CPE was mainly caused by lutein and gallic acid. Molecular dynamics simulations and thermodynamic parameters analysis demonstrated that hydrogen bonding, electrostatic interactions, and van der Waals forces played dominant roles in the interaction between lutein and gallic acid, which was confirmed by Raman and X-ray diffraction. These results provided a new perspective on the interaction mechanism between carotenoids and polyphenols, which offered a novel strategy for the enhancement of the activities and stability of bioactive substances.
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Affiliation(s)
- Yu-Qing Hu
- Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Teng-Gen Hu
- Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China; Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan 517001, PR China.
| | - Yu-Juan Xu
- Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, PR China
| | - Ji-Jun Wu
- Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China
| | - Xian-Liang Song
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China.
| | - Yuan-Shan Yu
- Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China; Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan 517001, PR China.
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9
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Zhuxin L, Biao Y, Badamkhand D, Yifan C, Honghong S, Xiao X, Mingqian T, Zhixiang W, Chongjiang C. Carboxylated chitosan improved the stability of phycocyanin under acidified conditions. Int J Biol Macromol 2023; 233:123474. [PMID: 36720327 DOI: 10.1016/j.ijbiomac.2023.123474] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/13/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023]
Abstract
Phycocyanin, a natural blue colorant, derived from Spirulina platensis, is now widely used in the food industry. However, its main drawbacks are loss of color and denature of structure in an acidic environment. In this study, carboxylated chitosan (0.1 %-1 % w/v) was chosen as an additive in acid-denatured phycocyanin for preserving phycocyanin's blue color and natural structure. Zeta-potential and particle size revealed that the carboxylated chitosan with high negative charge adsorbed on phycocyanin and provided stronger electrostatic repulsion to overcome the protein aggregation. Ultraviolet-visible absorption spectrum and fluorescence spectroscopy showed that the carboxylated chitosan recovered the microenvironment of tetrapyrrole chromophores and β-subunits, which led the secondary structure changed and the trimers depolymerized into the monomers changed by the acidic environment. Furthermore, Fourier transform infrared spectroscopy revealed highly negatively charged carboxylated chitosan with the groups (NH2, COOH and OH) could restored the microenvironment of tetrapyrrole chromophores and β-subunits of phycocyanin, and interact with phycocyanin through hydrogen bonding, NH bonding, ionic bonding and van der Waals, which led to a change in secondary structure and depolymerization of trimers into monomers. Our study demonstrated the carboxylated chitosan played a beneficial role in recovering the structure of acid-denatured phycocyanin and its blue color.
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Affiliation(s)
- Li Zhuxin
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Yuan Biao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
| | - Dashnyam Badamkhand
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Cao Yifan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Shan Honghong
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Xu Xiao
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China
| | - Tan Mingqian
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Wang Zhixiang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Cao Chongjiang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
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10
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A review of recent strategies to improve the physical stability of phycocyanin. Curr Res Food Sci 2022; 5:2329-2337. [DOI: 10.1016/j.crfs.2022.11.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 10/10/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
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11
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Ma J, Hu J, Sha X, Meng D, Yang R. Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:2999-3017. [PMID: 36193900 DOI: 10.1080/10408398.2022.2128714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Currently, the use of synthetic pigments in foods is restricted since synthetic pigments are proven and suspected to be harmful to human health. Phycobiliproteins (PBPs), existed in phycobilisomes (PBSs) of algae, are a kind of pigment-proteins with intense color. The specific color of PBPs (red and blue) is given by the water-soluble open-chained tetrapyrrole chromophore (phycobilin) that covalently attaches to the apo-protein via thioether linkages to cysteine residues. According to the spectral characteristics of PBPs, they can be categorized as phycoerythrins (PEs), phycocyanins (PCs), allophycocyanins (APCs), and phycoerythrocyanins (PECs). PBPs can be used as natural food colorants, fluorescent substances, and bioactive ingredients in food applications owing to their color characteristics and physiological activities. This paper mainly summarizes the extraction and purification methods of the PBPs and reviews their characteristics and applications. Moreover, the use of several strategies such as additives, microencapsulation, electrospray, and cross-linking to improve the stability and bioavailability of PBPs as well as the future outlooks of PBPs as natural colorants in food commercialization are elucidated.
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Affiliation(s)
- Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Wang H, Ouyang Z, Hu L, Cheng Y, Zhu J, Ma L, Zhang Y. Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chem 2022; 397:133725. [PMID: 35908462 DOI: 10.1016/j.foodchem.2022.133725] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/06/2022] [Accepted: 07/14/2022] [Indexed: 01/14/2023]
Abstract
Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil-water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
| | - Zhiying Ouyang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
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Nowruzi B, Konur O, Anvar SAA. The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02855-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Qiao BW, Liu XT, Wang CX, Song S, Ai CQ, Fu YH. Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme. Front Nutr 2022; 9:890942. [PMID: 35685875 PMCID: PMC9171975 DOI: 10.3389/fnut.2022.890942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/19/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, phycocyanin-sodium alginate/lysozyme complex (PC-SLC) was prepared for the first time and characterized by UV spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and circular dichroism spectroscopy (CD). The stability of PC-SLC under light, temperature, pH and simulated gastrointestinal fluid was investigated. The scavenging ability of the complexes against DPPH and ABTS radicals was determined. The results showed that the complex formed by the mass ratio of SA-LZM of 0.1 showed the highest PC encapsulation rate (89.9 ± 0.374%). The combination of SA and LZM changed the secondary conformation of PC. The PC-SLC complex shows an irregular spherical structure and the spheres are clustered together. Compared with phycocyanin (PC), its thermal stability was obviously improved, but it was still greatly influenced by light. It could exist stably in simulated gastric fluid (SGF) for 2 h and be slowly digested in simulated intestinal fluid (SIF), which helped to promote the absorption of nutrients in the intestinal tract. Meanwhile, the complex PC-SLC showed high scavenging ability for DPPH and ABTS radicals. It can be concluded that the complexes have good antioxidant activity. This study provides an idea for the construction of PC delivery system and makes it more widely used in food industry and other fields.
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Affiliation(s)
- Bian-Wen Qiao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xin-Tong Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chen-Xin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Shuang Song
- National Engineering Research Center of Seafood, Dalian, China
| | - Chun-Qing Ai
- National Engineering Research Center of Seafood, Dalian, China
| | - Ying-Huan Fu
- National Engineering Research Center of Seafood, Dalian, China.,School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
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