New Class of Blue Animal Pigments Based on Frizzled and Kringle Protein Domains

In Silico Characterization of the Physicochemical and Biological Properties of the Pink (Pleurotus djamor var. salmoneostramineus) Oyster Mushroom Chromoprotein

Cap color is an important commercial trait for oyster mushrooms. Various pigment constituents determine a diverse color. However, the pigments of oyster mushrooms are still ambiguous. The pink oyster mushroom (Pleurotus salmoneostramineus or Pleurotus djamor) chromoprotein is one of the few proteins belonging to this fungus that has a record of its sequence of amino acid residues. However, even though there are studies about this chromoprotein isolation, purification, and crystallization, the current information focused on its 3-dimensional model and the cofactor and prosthetic group (3H-indol-3-one) binding sites is unreliable and fragmented. Therefore, in this study, using free online servers such as Prot pi, GalaxyWEB, MIB, and CB-Dock2, a structural analysis and the prediction of its physicochemical and biological properties were conducted, to understand the possible function of this chromoprotein. The obtained results showed that this molecule is a protein with a molecular weight of 23 712.5 Da, an isoelectric point of 7.505, with oligomerization capacity in a dimer and glycation in the Ser6 residue. In addition, the participation of the residues Leu5, Leu8, Lys211, Ala214, and Gln215 in the binding of the prosthetic group to the protein was highlighted; as well as Ser6 and Pro7 are important residues for the interaction of the Mg²⁺ ion and eumelanin. Likewise, morphological changes based on different culture conditions (light/dark) showed that this protein is constitutive expressed and independent of blue light. The findings in this study demonstrate that pink chromoprotein is a melanosomal protein, and it possibly has a critical role in melanogenesis and the melanin polymerization. However, more experimental studies are needed to predict a possible mechanism of action and type of enzymatic activity.

Characterization of cannonball jellyfish (Stomolophus sp. 2) blue protein: a pH-stable pigment

Pigments are present in a broad variety of terrestrial and aquatic organisms. The cannonball jellyfish (Stomolophus sp. 2) is an important fishery resource in the northwest of Mexico and is processed to be traded and consumed as seafood. During the process, water with a soluble blue pigment and other compounds are discarded to the environment. In this work, we present some properties of the blue pigment from Stomolophus sp.2 (S2bp), to decide if it could be considered as a potential value-added waste and avoid the blue proteinaceous pigment wastewater. S2bp was purified to homogeneity and had a molecular mass of 28.0 kDa; this protein exhibited a ʎ_max at 650 nm, contained Zn²⁺ and Cu²⁺ metal ions, and was stable from 10 to 50 °C and in a pH range of 3.0 to 13.0 for 1 h. It had halotolerant characteristics maintaining the blue coloration in a broad range of ionic strength (0-4 M NaCl) and showed changes in ʎ_max with chaotropic salts. In addition, S2bp was stable in the presence of organic acids and EDTA and in zwitterionic, anionic, and nonionic detergents at critical micellar concentration. However, oxidant reagents like NaClO and H₂O₂ decrease the coloration. These results show that the jellyfish pigment is a stable protein which makes it an alternative pigment for the food industry.

Design considerations for the enhancement of human color vision by breaking binocular redundancy

To see color, the human visual system combines the response of three types of cone cells in the retina-a compressive process that discards a significant amount of spectral information. Here, we present designs based on thin-film optical filters with the goal of enhancing human color vision by breaking its inherent binocular redundancy, providing different spectral content to each eye. We fabricated a set of optical filters that "splits" the response of the short-wavelength cone between the two eyes in individuals with typical trichromatic vision, simulating the presence of approximately four distinct cone types. Such an increase in the number of effective cone types can reduce the prevalence of metamers-pairs of distinct spectra that resolve to the same tristimulus values. This technique may result in an enhancement of spectral perception, with applications ranging from camouflage detection and anti-counterfeiting to new types of artwork and data visualization.

Taxonomic and functional diversity increase the aesthetic value of coralligenous reefs

The aesthetic value of landscapes contributes to human well-being. However, studies which have investigated the link between biodiversity and ecosystem services have not taken aesthetic value into account. In this study we evaluated how the aesthetics of coralligenous reefs, a key marine ecosystem in the Mediterranean, is perceived by the general public and how aesthetic preferences are related to biodiversity facets (taxonomic, phylogenetic and functional diversities). We performed both biodiversity measures and online-surveys of aesthetic perception on photographic quadrats sampled along the French Mediterranean coast. Our results show that species richness and functional richness have a significant positive effect on aesthetic value. Most of the ecological literature, exploring the relationship between biodiversity and ecosystem functioning and service has focused so far on ‘economical’ aspects of biodiversity (provision or regulation). Our results illustrate that cultural facets, such as ‘beauty’, should also be central in our motivations to preserve ecological diversity.

Nature's palette: the search for natural blue colorants

The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi. The current work reviews known organic blue compounds from natural plant, animal, fungal, and microbial sources. The scarcity of blue-colored metabolites in the natural world relative to metabolites of other colors is discussed, and structural trends common among natural blue compounds are identified. These compounds are grouped into seven structural classes and evaluated for their potential as new color additives.