Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients

Article Chemistry, Applied

The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to light

Rui Yang et al.

Summary: The study found that EGCG can alter the structure of PC and improve its stability, protecting PC by forming a complex to make it more stable during storage.

FOOD CHEMISTRY (2022)

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Article Biochemistry & Molecular Biology

Single-step purified R-phycoerythrin transmits cellular imaging functionalities in vitro

Malairaj Sathuvan et al.

Summary: The purification of R-phycoerythrin from Gracilaria corticata was efficiently achieved using a single-step chromatographic method based on polyacrylamide gel electrophoresis, maintaining structural integrity, UV-Vis spectrum characteristics, and stability. In vitro studies demonstrated the effective cell imaging properties of purified R-PE without impacting cell proliferation in Vero and Hep-2 cell lines.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Pharmacology & Pharmacy

Physicochemical degradation of phycocyanin and means to improve its stability: A short review

Aida Adjali et al.

Summary: The cyanobacterium Arthrospira platensis, spirulina, produces pigments like phycobiliprotein and phycocyanin. Phycocyanin, known for its antioxidant, anti-inflammatory, and anticancer properties, is used in various industries. Factors like pH, temperature, and light affect its stability, with encapsulation in nano- or micro-structured materials being a promising method for enhancement.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2022)

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Review Agricultural Engineering

Biosynthesis and biotechnological interventions for commercial production of microalgal pigments: A review

Amit Srivastava et al.

Summary: Microalgae pigments, as eco-friendly alternatives to synthetic dyes, have significant value in nutrition and pharmaceutical industries. However, expensive cultivation methods and microbial contamination remain major obstacles to large-scale production.

BIORESOURCE TECHNOLOGY (2022)

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Article Chemistry, Applied

Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability

Stephan Buecker et al.

Summary: This study investigates the impact of adding λ-carrageenan on the color appearance of phycocyanin, a natural blue pigment, at different pH levels and after heat treatments. The results suggest that electrostatic interactions play a key role in the color shift of phycocyanin, and the complexation of phycocyanin and λ-carrageenan remains stable during heating.

FOOD CHEMISTRY (2022)

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Article Biotechnology & Applied Microbiology

Novel adsorption approach for the enrichment of R-Phycoerythrin from marine macroalga Gelidium pusillum

Rochak Mittal et al.

Summary: In this study, the enrichment of R-Phycoerythrin was successfully achieved by selectively adsorbing contaminant biomolecules. The optimized conditions for using zeolite and gold nanoparticles as alternative methods for enrichment and purification resulted in considerable yields and enrichment factors.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2022)

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Article Chemistry, Applied

Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments

Marco Faieta et al.

Summary: This study investigated the thermal stability of C-Phycocyanin (C-PC) and developed a model to estimate its thermal degradation. The results showed that C-PC remained stable at 45 degrees Celsius but degraded significantly within a short time at 80 degrees Celsius. Additionally, the degradation was found to be associated with conformational changes and aggregation of the protein subunits.

FOOD CHEMISTRY (2022)

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Article Biochemistry & Molecular Biology

Phycobiliproteins: Structural aspects, functional characteristics, and biotechnological perspectives

Jorge Dagnino-Leone et al.

Summary: Phycobiliproteins (PBPs) are fluorescent proteins that can capture light energy and participate in photosynthesis. In addition to energy harvesting, PBPs also exhibit various biological activities such as antioxidant, antibacterial, and antitumor effects. They have potential applications in biomedicine, bioenergy, and scientific research.

COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL (2022)

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Article Engineering, Chemical

Sequential recovery of C-phycocyanin and chlorophylls from Anabaena cylindrica

Tania E. Sintra et al.

Summary: This study presents a sequential downstream process for extracting C-phycocyanin and chlorophyll from Anabaena cylindrica. By optimizing operational conditions, high pigment recovery rates were achieved. Additionally, purification of C-phycocyanin using polymer-based ABS led to a significant increase in purity without compromising photostability.

SEPARATION AND PURIFICATION TECHNOLOGY (2021)

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Article Biotechnology & Applied Microbiology

Efficient extraction and preservation of thermotolerant phycocyanins from red alga Cyanidioschyzon merolae

Chihiro Yoshida et al.

Summary: This study discusses the extraction of a blue protein called CmPC from red algae, which shows high tolerance to high temperatures and acidic pH. The method used for extracting CmPC does not involve freeze-drying or freeze-thaw, providing a potential candidate for PC production with thermotolerant properties.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2021)

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Article Chemistry, Applied

Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing

Zhong Zhang et al.

Summary: This study explores the impact of high-pressure processing (HPP) on the structure and color stability of phycocyanin, as well as its mixtures with whey protein and carrageenan. The results indicate that pH plays a significant role in the stability of the samples during HPP treatment, with pH 3.0 showing the highest stability. Furthermore, HPP treatment enhances the light stability of the samples, with improvements observed in phycocyanin-whey protein mixture at pH 5.0 and phycocyanin-carrageenan at pH 7.0.

FOOD HYDROCOLLOIDS (2021)

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Article Biochemistry & Molecular Biology

Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products

Ana Belen Garcia et al.

Summary: The study shows that B-phycoerythrin extract from the microalgae Porphyridium cruentum can be used as a natural colorant in milk-based products, with good properties and stability. It can simulate the color of marketed milk-based products with low staining factors and demonstrates good color stability during short-term cold storage.

MOLECULES (2021)

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Article Chemistry, Applied

Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides

Ying Li et al.

Summary: The study found that soluble complexes were achieved with iota-carrageenan, xanthan gum, and high-methoxyl pectin when complexed with phycocyanin, showing good colloidal stability without phase separation at pH 3.0 before and after heating. The electrostatic complexation between phycocyanin and these three polysaccharides was reinforced by hydrophobic interactions, with the iota-carrageenan-phycocyanin complex exhibiting the best colloidal and color stabilities.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Antioxidant potential of nature's something blue: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

Camilly Fratelli et al.

Summary: This study gathered information on the most used techniques for extracting C-PC from Spirulina in the past decade, finding that ultrasound-assisted extraction and solvent extraction using water or buffer were commonly used methods. However, UAE did not appear to protect the bioactivity of C-PC. Most studies in the previous ten years only used a single method to determine C-PC's antioxidant activity.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Phycobiliprotein as fluorescent probe and photosensitizer: A systematic review

Xi Qiang et al.

Summary: Phycobiliprotein, a natural product found in various seaweeds, has numerous biological activities and is commonly used in medical applications for its anti-oxidation, anti-tumor, anti-inflammatory, and immune-enhancing properties. However, high-purity phycobiliproteins are notably more expensive than common varieties. This report provides a comprehensive analysis on the structural composition and applications of phycobiliproteins in fluorescent probes and photodynamic therapy.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Agriculture, Multidisciplinary

Self-Assembly of Phycoerythrin with Oligochitosan by Electrostatic Interaction for Stabilization of Phycoerythrin

Demei Meng et al.

Summary: Phycoerythrin (PE) extracted from Porphyra haitanensis can form complexes with oligochitosan, increasing the alpha-helix content and improving thermal and light stability. This study provides a method to reduce the susceptibility of PE to environmental changes, promoting its application as a natural pigment protein in food and chemical fields.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Extraction and Purification of R-Phycoerythrin Alpha Subunit from the Marine Red Algae Pyropia Yezoensis and Its Biological Activities

Selvakumari Ulagesan et al.

Summary: In this study, phycoerythrin was extracted and purified from Pyropia yezoensis, showing significant antioxidant activity and cytotoxicity against HepG2 cells. The pigment had a typical spectrum of R-phycoerythrin and a molecular mass of 17.97 kDa, with a 100% sequence similarity with the R-phycoerythrin alpha subunit of Pyropia yezoensis.

MOLECULES (2021)

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Article Biotechnology & Applied Microbiology

Effects of light intensity on the production of phycoerythrin and polyunsaturated fatty acid by microalga Rhodomonas salina

Jiahui Xie et al.

Summary: This study reveals the significant impact of lighting conditions on cell growth and PE synthesis in Rhodomonas salina, with increasing light intensity leading to higher production of PE and PUFAs.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

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Article Biotechnology & Applied Microbiology

Increased C-phycocyanin extract purity by flocculation of Arthrospira platensis with chitosan

Daniil Sukhinov et al.

Summary: This study demonstrated that using chitosan as a flocculating agent can effectively harvest cyanobacteria Arthrospira platensis, extract purer C-phycocyanin, and enhance its thermal stability. However, the antioxidant activity may slightly decrease in the extracted C-phycocyanin after flocculation processes.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

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Article Biotechnology & Applied Microbiology

Comparison of C-phycocyanin from extremophilic Galdieria sulphuraria and Spirulina platensis on stability and antioxidant capacity

Minxi Wan et al.

Summary: The study compared the stability of C-phycocyanins from extremophilic red algae Galdieria sulphuraria and commercial Spirulina platensis under different conditions, finding that the former was more stable, especially at higher temperatures and neutral pH. Additionally, both phycocyanins showed similar antioxidant capacities.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

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Article Chemistry, Applied

Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage

Shuang Zhang et al.

Summary: Low concentration of whey protein isolate (WPI) can delay the color degradation of C-phycocyanin during light storage at pH 3.0, while higher concentration of WPI may aggravate the color degradation after heat treatment. Structural changes of C-phycocyanin, such as protection of alpha-helix and transformation to beta-sheet, were confirmed through Fourier transform infrared and fluorescence spectroscopy. These results suggest that a low concentration of WPI can help protect the secondary structure of C-phycocyanin from damage during light storage.

FOOD CHEMISTRY (2021)

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Review Food Science & Technology

Phycocyanin from Spirulina: A review of extraction methods and stability

Debora Pez Jaeschke et al.

Summary: The industrial application of Phycocyanin (C-PC) is limited by the drawbacks of extraction methods and the low stability of compounds post-extraction. Alternative extraction methodologies have been explored, with pulsed electric field (PEF) showing promise for high purity C-PC extraction. Stabilizing agents, such as natural polymers and sugars, are being used to prevent degradation of C-PC content during storage and food processing, aiming to retain color and antioxidant activity.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Improving the stability of phycocyanin by spray dried microencapsulation

Isil Ilter et al.

Summary: The study found that utilizing different encapsulation materials for microencapsulating phycocyanin can enhance its stability in foods. The type and ratio of wall materials significantly impact the solubility, color values, and microencapsulation efficiency of the microcapsules.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Engineering, Chemical

Evaluation of extraction methods and purification by aqueous two-phase systems of phycocyanin from Anabaena variabilis and Nostoc sp.

Arthur Godoy Cottas et al.

Summary: The main phycobiliprotein found in cyanobacteria is phycocyanin, and the most efficient extraction method involves freezing cycles in an ultrasonic bath. For purification, the best system identified is the PEG 1500-potassium phosphate system.

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2021)

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Article Food Science & Technology

High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins

Marco Faieta et al.

Summary: The study investigated the impact of High Hydrostatic Pressure (HHP) on phycobiliproteins from Spirulina platensis extract, as well as the protective effects of sugars at different concentrations. Results showed that HHP treatment reduced phycobiliproteins concentration, but the addition of sugars helped improve stability of phycocyanin and preserved antioxidant activity.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Biotechnology & Applied Microbiology

Application of phycobiliproteins from Leptolyngbya sp. KC45 for natural illuminated colourant beverages

Kanjana Mahanil et al.

Summary: The phycobiliprotein from Leptolyngbya sp. KC45 shows potential for application in beverages, providing high antioxidant capacity, physical stability, and safety. Under specific conditions, the phycobiliprotein can serve as an effective health-enhancing illuminated colorant.

JOURNAL OF APPLIED PHYCOLOGY (2021)

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Article Food Science & Technology

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Maria Isabel Landim Neves et al.

Summary: The food industry aims to expand the color palette with natural colorants, but blue color is rare in nature compared to other colors. Synthetic blue colorants are widely used despite consumer association with artificial ingredients. Efforts to find new blue colorants have made progress, but limitations still exist.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

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

Ramesh Sharma et al.

Summary: The study revealed that glucose can stabilize the degradation of C-phycocyanin, allophycocyanin, and phycoerythrin at higher temperatures, showing a higher degree of protein stability. When glucose was added, the Delta E values of PBPs were reduced from 13.31 to 6.62 at 85 degrees C, with the least amount of color degradation among the monosaccharides.

FOOD BIOSCIENCE (2021)

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Article Biotechnology & Applied Microbiology

Production of thermostable phycocyanin in a mesophilic cyanobacterium

Anton Puzorjov et al.

Summary: The study demonstrates that introducing PC operon from thermophilic cyanobacterium Thermosynechococcus elongatus into mesophile cyanobacterium Synechocystis sp. PCC 6803 can result in high yield of thermostable PC, which also improves the growth of the mutant strain and interacts functionally with endogenous allophycocyanin. The thermostable PC can be purified from the mutant strain using a low-cost heat treatment method.

METABOLIC ENGINEERING COMMUNICATIONS (2021)

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Article Biotechnology & Applied Microbiology

Encapsulation of phycocyanin by electrospraying: A promising approach for the protection of sensitive compounds

Daiane Angelica Schmatz et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

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Article Biotechnology & Applied Microbiology

Purification of R-phycoerythrin from a marine macroalga Gracilaria gracilis by anion-exchange chromatography

Huu Phuoc Trang Nguyen et al.

JOURNAL OF APPLIED PHYCOLOGY (2020)

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Article Biochemistry & Molecular Biology

Analytical grade C-phycocyanin obtained by a single-step purification process

Marina Campos Assumpcao de Amarante et al.

PROCESS BIOCHEMISTRY (2020)

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Article Biotechnology & Applied Microbiology

An effective method for extraction of high purity phycocyanins (C-PC and A-PC) from dry biomass of Arthrospira maxima

A. Chandralekha Devi et al.

JOURNAL OF APPLIED PHYCOLOGY (2020)

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Article Multidisciplinary Sciences

Structural basis of energy transfer in Porphyridium purpureum phycobilisome

Jianfei Ma et al.

NATURE (2020)

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Article Acoustics

Statistical optimization of process parameters for improvement of phycobiliproteins (PBPs) yield using ultrasound-assisted extraction and its kinetic study

Ramesh Sharma et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Food Science & Technology

Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

Alexandra Galetovic et al.

FOODS (2020)

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Article Physics, Multidisciplinary

Energy transfer dynamics in B-phycoerythrin from the red alga Porphyridium purpureum

Wenjun Li et al.

CHINESE JOURNAL OF PHYSICS (2020)

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Article Microbiology

Biosynthesis and characterization of a recombinant eukaryotic allophycocyanin using prokaryotic accessory enzymes

Jorge Dagnino-Leone et al.

MICROBIOLOGYOPEN (2020)

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Article Biochemistry & Molecular Biology

A thermophilic C-phycocyanin with unprecedented biophysical and biochemical properties

Giarita Ferraro et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Plant Sciences

Phycobiliproteins from extreme environments and their potential applications

Anton Puzorjov et al.

JOURNAL OF EXPERIMENTAL BOTANY (2020)

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Article Chemistry, Applied

Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions

Zhong Zhang et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Role of saccharides on thermal stability of phycocyanin in aqueous solutions

M. Faieta et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Biotechnology & Applied Microbiology

The cosmetic application of cyanobacterial secondary metabolites

Bahareh Nowruzi et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)

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Article Chemistry, Multidisciplinary

Phycocyanin Thermo-photostability: An Accelerated Life-test Analysis

Daniel A. Perez-Rico et al.

JOURNAL OF THE MEXICAN CHEMICAL SOCIETY (2020)

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Article Medicine, Research & Experimental

Therapeutic effect of phycocyanin on acute liver oxidative damage caused by X-ray

Qi Liu et al.

BIOMEDICINE & PHARMACOTHERAPY (2020)

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Article Biochemistry & Molecular Biology

Photostabilization of phycocyanin from Spirulina platensis modified by formaldehyde

Heli Siti Halimatul Munawaroh et al.

PROCESS BIOCHEMISTRY (2020)

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Article Biochemistry & Molecular Biology

Optimization of the Freezing-Thawing Method for Extracting Phycobiliproteins fromArthrospirasp.

Hui Teng Tan et al.

MOLECULES (2020)

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Article Spectroscopy

A natural cyanobacterial protein C-phycoerythrin as an HS− selective optical probe in aqueous systems

Tonmoy Ghosh et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)

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Article Spectroscopy

Fluorescence properties of Phycocyanin and Phycocyanin-human serum albumin complex

S. Seyedi et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)

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Article Chemistry, Medicinal

Efficient Purification of R-phycoerythrin from Marine Algae (Porphyra yezoensis) Based on a Deep Eutectic Solvents Aqueous Two-Phase System

Yifeng Xu et al.

MARINE DRUGS (2020)

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Review Chemistry, Medicinal

Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications

Marta V. Vieira et al.

MARINE DRUGS (2020)

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Article Engineering, Chemical

Design strategies for C-phycocyanin purification: Process influence on purity grade

Marina Campos Assumpcao de Amarante et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2020)

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Article Engineering, Chemical

Biochemical Composition and Phycoerythrin Extraction from Red Microalgae: A Comparative Study Using Green Extraction Technologies

Paula Ardiles et al.

PROCESSES (2020)

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Article Biotechnology & Applied Microbiology

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Wanida Pan-utai et al.

FOOD TECHNOLOGY AND BIOTECHNOLOGY (2020)

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Article Agricultural Engineering

Sequential aqueous two-phase system for simultaneous purification of cyanobacterial phycobiliproteins

Alin Sebastian Porav et al.

BIORESOURCE TECHNOLOGY (2020)

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Article Food Science & Technology

Studies on Extraction and Stability of C-Phycoerythrin From a Marine Cyanobacterium

Tonmoy Ghosh et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

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Review Biology

A Comprehensive Review of the Nutraceutical and Therapeutic Applications of Red Seaweeds (Rhodophyta)

Joao Cotas et al.

LIFE-BASEL (2020)

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Article Biotechnology & Applied Microbiology

Optimization of chitosan/activated charcoal-based purification of Arthrospira platensis phycocyanin using response surface methodology

Farzaneh Fekrat et al.

JOURNAL OF APPLIED PHYCOLOGY (2019)

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Article Biotechnology & Applied Microbiology

Phycocyanin fluorescent probe from Arthrospira platensis: preparation and application in LED-CCD fluorescence density strip qualitative detection system

Yunquan Zheng et al.

JOURNAL OF APPLIED PHYCOLOGY (2019)

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Review Biotechnology & Applied Microbiology

Phycobiliproteins: Molecular structure, production, applications, and prospects

Wenjun Li et al.

BIOTECHNOLOGY ADVANCES (2019)

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Review Biotechnology & Applied Microbiology

Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications

Fernando Pagels et al.

BIOTECHNOLOGY ADVANCES (2019)

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Article Biochemistry & Molecular Biology

Diverse Chromatic Acclimation Processes Regulating Phycoerythrocyanin and Rod-Shaped Phycobilisome in Cyanobacteria

Yuu Hirose et al.

MOLECULAR PLANT (2019)

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Article Food Science & Technology

Heat stability of whey protein ingredients based on state diagrams

Rini Triani et al.

INTERNATIONAL DAIRY JOURNAL (2019)

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Article Chemistry, Multidisciplinary

Rapid Green Extractions of C-Phycocyanin from Arthrospira maxima for Functional Applications

Mari Carmen Ruiz-Dominguez et al.

APPLIED SCIENCES-BASEL (2019)

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Article Biochemistry & Molecular Biology

Extraction, purification and antioxidant activity of phycobiliprotein from Arthrospira platensis

Wanida Pan-utai et al.

PROCESS BIOCHEMISTRY (2019)

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Article Agricultural Engineering

Liquid biphasic flotation for the purification of C-phycocyanin from Spirulina platensis microalga

Kit Wayne Chew et al.

BIORESOURCE TECHNOLOGY (2019)

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Review Biotechnology & Applied Microbiology

Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability

Ming Hsieh-Lo et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)

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Article Engineering, Chemical

Synergistic method for extraction of high purity Allophycocyanin from dry biomass of Arthrospira platensis and utilization of spent biomass for recovery of carotenoids

Hrishikesh A. Tavanandi et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2019)

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Article Biotechnology & Applied Microbiology

Extraction and quantification of phycobiliproteins from the red alga Furcellaria lumbricalis

Mihkel Saluri et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)

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Article Biochemistry & Molecular Biology

Connecting color with assembly in the fluorescent B-phycoerythrin protein complex

Aneika C. Leney et al.

FEBS JOURNAL (2018)

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Article Biotechnology & Applied Microbiology

Extraction of C-phycocyanin from Arthrospira (Spirulina) and its thermal stability with citric acid

Wanida Pan-utai et al.

JOURNAL OF APPLIED PHYCOLOGY (2018)

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Article Biochemistry & Molecular Biology

Carotenoids in human nutrition and health

Manfred Eggersdorfer et al.

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2018)

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Article Medicine, Research & Experimental

Protective effects of phycocyanin on ischemia/reperfusion liver injuries

Neyla Ben Gdara et al.

BIOMEDICINE & PHARMACOTHERAPY (2018)

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Article Agricultural Engineering

Effects of different light source and media on growth and production of phycobiliprotein from freshwater cyanobacteria

Helena Khatoon et al.

BIORESOURCE TECHNOLOGY (2018)

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Article Pharmacology & Pharmacy

Photo-based PDT/PTT dual model killing and imaging of cancer cells using phycocyanin-polypyrrole nanoparticles

Subramaniyan Bharathiraja et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2018)

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Article Chemistry, Applied

Stabilising phycocyanin by anionic micelles

Mia Fiilsoe Falkeborg et al.

FOOD CHEMISTRY (2018)

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Article Multidisciplinary Sciences

The γ33 subunit of R-phycoerythrin from Gracilaria chilensis has a typical double linked phycourobilin similar to y subunit

Aleikar Vasquez-Suarez et al.

PLOS ONE (2018)

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Article Engineering, Chemical

A newer approach for the primary extraction of allophycocyanin with high purity and yield from dry biomass of Arthrospira platensis

Hrishikesh A. Tavanandi et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Simple and efficient method for extraction of C-Phycocyanin from dry biomass of Arthospira platensis

Hrishikesh A. Tavanandi et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

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Article Food Science & Technology

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

Hadiyanto et al.

FOOD BIOSCIENCE (2018)

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Article Biochemistry & Molecular Biology

Enhanced B-phycoerythrin production by the red microalga Porphyridium marinum: A powerful agent in industrial applications

Nesrine Gargouch et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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