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Minic S, Velickovic L, Annighöfer B, Thureau A, Gligorijevic N, Jovanovic Z, Brûlet A, Combet S. Probing the structural stability of R-phycocyanin under pressure. Protein Sci 2024; 33:e5145. [PMID: 39150070 PMCID: PMC11328111 DOI: 10.1002/pro.5145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 07/26/2024] [Accepted: 07/30/2024] [Indexed: 08/17/2024]
Abstract
The red macroalgae Porphyra, commonly known as Nori, is widely used as food around the world due to its high nutrient content, including the significant abundance of colored phycobiliproteins (PBPs). Among these, R-phycocyanin (R-PC) stands out for its vibrant purple color and numerous bioactive properties, making it a valuable protein for the food industry. However, R-PC's limited thermal stability necessitates alternative processing methods to preserve its color and bioactive properties. Our study aimed to investigate the in-situ stability of oligomeric R-PC under high pressure (HP) conditions (up to 4000 bar) using a combination of absorption, fluorescence, and small-angle X-ray scattering (SAXS) techniques. The unfolding of R-PC is a multiphase process. Initially, low pressure induces conformational changes in the R-PC oligomeric form (trimers). As pressure increases above 1600 bar, these trimers dissociate into monomers, and at pressures above 3000 bar, the subunits begin to unfold. When returned to atmospheric pressure, R-PC partially refolds, retaining 50% of its original color absorbance. In contrast, heat treatment causes irreversible and detrimental effects on R-PC color, highlighting the advantages of HP treatment in preserving both the color and bioactive properties of R-PC compared to heat treatment.
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Affiliation(s)
- Simeon Minic
- Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Luka Velickovic
- Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Burkhard Annighöfer
- Laboratoire Léon-Brillouin (LLB), UMR12 CEA, CNRS, Université Paris-Saclay, CEA-Saclay, F-91191 Gif-sur-Yvette CEDEX, Gif-sur-Yvette, France
| | | | - Nikola Gligorijevic
- Department of Chemistry, University of Belgrade-Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, Belgrade, Serbia
| | - Zorana Jovanovic
- Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Belgrade, Serbia
- Laboratoire Léon-Brillouin (LLB), UMR12 CEA, CNRS, Université Paris-Saclay, CEA-Saclay, F-91191 Gif-sur-Yvette CEDEX, Gif-sur-Yvette, France
| | - Annie Brûlet
- Laboratoire Léon-Brillouin (LLB), UMR12 CEA, CNRS, Université Paris-Saclay, CEA-Saclay, F-91191 Gif-sur-Yvette CEDEX, Gif-sur-Yvette, France
| | - Sophie Combet
- Laboratoire Léon-Brillouin (LLB), UMR12 CEA, CNRS, Université Paris-Saclay, CEA-Saclay, F-91191 Gif-sur-Yvette CEDEX, Gif-sur-Yvette, France
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Wang Y, Zhao J, Jiang L, Zhang L, Raghavan V, Wang J. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies. Compr Rev Food Sci Food Saf 2024; 23:e13371. [PMID: 38853463 DOI: 10.1111/1541-4337.13371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 06/11/2024]
Abstract
Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.
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Affiliation(s)
- Yuxin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Jinlong Zhao
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lan Jiang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lili Zhang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 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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Zhou Y, Huang Z, Liu Y, Li B, Wen Z, Cao L. Stability and bioactivities evaluation of analytical grade C-phycocyanin during the storage of Spirulina platensis powder. J Food Sci 2024; 89:1442-1453. [PMID: 38258911 DOI: 10.1111/1750-3841.16931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 12/15/2023] [Accepted: 12/22/2023] [Indexed: 01/24/2024]
Abstract
C-phycocyanin (C-PC) is a natural high-value blue phycobiliprotein from Spirulina platensis, which has wide biological applications in food, pharmaceutical, and cosmetics. However, the freshness of S. platensis powder (SPP) materials and C-PC purification play critical roles in evaluating the stability and bioactivities of C-PC, which severely affect its commercial application. This study investigated the effect of spray-dried SPP freshness on the biofunctional activities of analytical grade C-PC (AGC-PC). The yield of AGC-PC extracted from spray-dried SPP could reach 101.88 mg/g (75% recovery ratio) after purification by reversed phase high-performance liquid chromatography (RP-HPLC) system. The half-life period (t1/2 ) of AGC-PC stability at 60°C and 8000 lux light could remain 171.70 min and 176.11 h within 6 months storage of spray-dried SPP. The emulsifying activity index (EAI) and foaming capacity (FC) of AGC-PC from fresh-dried SPP showed maximum values of 68.64 m2 /g and 252.9%, respectively. The EC50 of AGC-PC from fresh spray-dried SPP on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline -6-sulfonic acid (ABTS+·) scavenging activity could reach 63.76 and 92.93 mg/L, respectively. The EC50 of AGC-PC from fresh spray-dried SPP on proteinase inhibition and anti-lipoxygenase activity were 302.96 and 178.8 mg/L, respectively. The stability and biofunctional activities of AGC-PC remained stable within 6 months storage of SPP, and then rapidly decreased after 9 months storage due to the disintegration of the trimeric (αβ)3 and hexameric (αβ)6 forms of C-PC. It is concluded that the optimal storage period of SPP for preparation of AGC-PC in commercial use should be less than 6 months. PRACTICAL APPLICATION: The C-phycocyanin (C-PC) from dried Spirulina platensis powder (SPP) has been widely applied in food nutritional, florescent markers, pharmaceuticals, cosmetics, etc, due to its blue color, fluorescence, and antioxidant properties. However, the effect of dried SPP freshness on the stability and functional activity of C-PC has been rarely reported. This study found that the thermostability, photostability, emulsifying, antioxidant, and anti-inflammatory activities of analytical grade C-PC (AGC-PC) significantly decreased after 6 months storage of SPP. Based on investigations, we have proposed that the suitable storage time of dried SPP for preparation of AGC-PC in commercial application should be within 6 months.
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Affiliation(s)
- Yue Zhou
- Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
- Academician Workstation, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Zhenghua Huang
- Research Institute of Quality, Safety and Standards of Agricultural Product, Jiangxi Academy of Agricultural Sciences, Nanchang, China
| | - Yuhuan Liu
- Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Bin Li
- Academician Workstation, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Zixuan Wen
- Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Leipeng Cao
- Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
- Academician Workstation, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
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