4.6 Review

Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Viviane Priscila Barros de Medeiros et al.

Summary: Microalgae have been widely studied as food ingredients or sources of nutrients and bioactive compounds with potential health benefits. Incorporating microalgae into food products can improve nutritional value and technological properties, but further research is needed to fully understand their health effects in humans and address market challenges.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Nutrition & Dietetics

Beneficial Effects of Spirulina Consumption on Brain Health

Teresa Trotta et al.

Summary: Spirulina, a microscopic cyanobacterium, is utilized worldwide as a nutraceutical food supplement due to its high levels of functional compounds with anti-inflammatory, antioxidant, and immunomodulating properties. Studies have shown its neuroprotective role in the development of the neural system and in various pathological conditions.

NUTRIENTS (2022)

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)

Article Food Science & Technology

Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction

Chi-Woo Lee et al.

Summary: Phycocyanin extracted from spirulina using Collupulin and cysteine showed increased thermal stability, with 0.5% cysteine being the most effective additive. The thermal kinetic model confirmed a second-order reaction, and the activation energy of the extracted phycocyanin was calculated to be 65.3 kJ.

FOOD SCIENCE AND TECHNOLOGY (2022)

Article Biochemistry & Molecular Biology

Design of melanogenesis regulatory peptides derived from phycocyanin of the microalgae Spirulina platensis

Ayse Kose et al.

Summary: In this study, peptides obtained from microalgae were tested for their anti-melanogenic effects. Results showed that P5 and P7 peptides effectively inhibited the activity of tyrosinase enzymes. P2 and P3 peptides also exhibited antioxidant activity. These findings suggest that microalgae proteins can be used as sources for regulating melanogenesis.

PEPTIDES (2022)

Article Plant Sciences

C-Phycocyanin prevents acute myocardial infarction-induced oxidative stress, inflammation and cardiac damage

Vanessa Blas-Valdivia et al.

Summary: This study is the first to investigate the cardioprotective effect of C-phycocyanin against acute myocardial infarction (AMI) in an animal model. The results demonstrate that C-phycocyanin can prevent oxidative stress, inflammation, and cardiac damage caused by AMI, suggesting its potential use in the management of AMI.

PHARMACEUTICAL BIOLOGY (2022)

Article Chemistry, Medicinal

ORIGINAL RESEARCH The Therapeutic Effect and the Possible Mechanism of C-Phycocyanin in Lipopolysaccharide and Seawater-Induced Acute Lung Injury

Leifang Zhang et al.

Summary: C-PC has a protective effect against seawater drowning-induced acute lung injury, possibly through its antioxidant, anti-inflammatory, and anti-apoptotic mechanisms.

DRUG DESIGN DEVELOPMENT AND THERAPY (2022)

Article Food Science & Technology

Spirulina as Animal Feed: Opportunities and Challenges

Brianne A. Altmann et al.

Summary: Spirulina shows potential as a protein source in poultry and pork production, as well as aquaculture. However, using spirulina as a feed can have implications for system productivity and product quality, depending on the animal production system. Further research should focus on sustainability analysis and product processing and acceptance to investigate the trade-offs of incorporating spirulina into poultry and fish diets.
Review Plant Sciences

Cyano-Phycocyanin: Mechanisms of Action on Human Skin and Future Perspectives in Medicine

Daiva Dranseikiene et al.

Summary: This review summarizes the various activities and mechanisms of cyano-phycocyanin on human skin, and discusses its potential applications and biotechnological requirements for the treatment of skin diseases.

PLANTS-BASEL (2022)

Article Biochemistry & Molecular Biology

Therapeutic Efficacy of Natural Product 'C-Phycocyanin' in Alleviating Streptozotocin-Induced Diabetes via the Inhibition of Glycation Reaction in Rats

Arbab Husain et al.

Summary: The study found that C-phycocyanin (C-PC) obtained from Plectonema species has antioxidant, antiglycation, and antidiabetic properties. In a diabetic rat model, C-PC administration decreased blood glucose, lipids, and liver and kidney function indices, while increasing body weight. C-PC also suppressed biochemical glycation markers, maintained the redox state, and protected tissue structures.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

Article Chemistry, Medicinal

The Inhibitory Effect of Phycocyanin Peptide on Pulmonary Fibrosis In Vitro

Run-Ze Liu et al.

Summary: Phycocyanin has antioxidant and anti-inflammatory effects, which may inhibit oxidative stress and inflammation by inducing the expression of heme oxygenase 1, thereby relieving pulmonary fibrosis symptoms.

MARINE DRUGS (2022)

Article Biotechnology & Applied Microbiology

Large-scale production of Spirulina-based proteins and c-phycocyanin: A biorefinery approach

Bavatharny Thevarajah et al.

Summary: Microalgae-based bioactive compounds, such as pigments and nutraceuticals, have a growing market demand due to their numerous health benefits. Spirulina, a protein-rich cyanobacterium, is gaining attention as a promising feedstock for the large-scale production of high-value proteins and c-phycocyanin. However, the exclusive production of proteins and c-phycocyanin is still emerging, and there are challenges in terms of the overall process. Utilization of waste resources in Spirulina-based biorefineries is a beneficial strategy for increasing economic feasibility and environmental sustainability.

BIOCHEMICAL ENGINEERING JOURNAL (2022)

Article Environmental Sciences

Three novel antioxidant peptides isolated from C-phycocyanin against H2O2-induced oxidative stress in zebrafish via Nrf2 signaling pathway

Fenghua Xu et al.

Summary: This study isolated and purified novel antioxidant peptides from C-phycocyanin (C-PC), a phycobiliprotein from Spirulina platensis. These peptides showed significant antioxidant activity in vitro and in vivo. By activating the Nrf2 signaling pathway, these peptides regulated oxidative stress and protected embryos from oxidative injury.

FRONTIERS IN MARINE SCIENCE (2022)

Review Plant Sciences

Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends

Nawal K. Z. AlFadhly et al.

Summary: Spirulina, an ancient algae, has specific requirements for growth and is influenced by various environmental parameters. Studying the production process, harvesting methods, and the risk of harmful algae contamination are crucial for the development of Spirulina as a food source.

PLANTS-BASEL (2022)

Article Food Science & Technology

High pressure assisted extraction of proteins from wet biomass of Arthrospira platensis (spirulina) - A kinetic approach

Marianna Giannoglou et al.

Summary: The application of high-pressure technology for protein extraction from cyanobacteria was investigated, and optimum conditions were found to be using 300 MPa pressure for 10 minutes with deionized water or phosphate buffer as the medium.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Review Biochemistry & Molecular Biology

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Nawal K. Z. AlFadhly et al.

Summary: Spirulina is a nutritious blue-green algae that contains high concentrations of proteins, vitamins, minerals, and fatty acids. It also has bioactive compounds with antioxidant and anti-inflammatory properties. It has been widely used in the formulation of medicinal foods, functional foods, and nutritional supplements, as well as in various food products such as dairy, snacks, cookies, and pasta.

MOLECULES (2022)

Review Green & Sustainable Science & Technology

Bio-Based Circular Economy and Polygeneration in Microalgal Production from Food Wastes: A Concise Review

Adewale Giwa et al.

Summary: The production of biofuels from microalgae is gaining attention, but it still faces challenges related to cost and waste. By recycling/reusing wastes and co-producing high-value products, the production can be more cost-effective and feasible.

SUSTAINABILITY (2022)

Article Environmental Sciences

Application of phycocyanin from Arthrospira (Spirulina) platensis as a hair dye

Oranit Kraseasintra et al.

Summary: This study assessed the biological qualities of phycocyanin for use in natural hair dye products and found that it is non-toxic to human cells, has good dyeability potential, and exhibits physical stability.

FRONTIERS IN MARINE SCIENCE (2022)

Article Food Science & Technology

Phycocyanin Protects against High Glucose High Fat Diet Induced Diabetes in Mice and Participates in AKT and AMPK Signaling

Shuai Hao et al.

Summary: Phycocyanin has been found to have antidiabetic effects by reducing hyperglycemia, improving glucose tolerance, and reducing organ damage caused by a high glucose high fat diet. It also regulates serum biomarker levels and enhances antioxidant capacity. The antidiabetic function of Phycocyanin is mediated through the activation of the AKT and AMPK signaling pathway.
Review Food Science & Technology

A review of recent strategies to improve the physical stability of phycocyanin

Biao Yuan et al.

Summary: There is a growing demand for healthier and more sustainable diets, leading to the exploration of natural plant-based colors as substitutes for synthetic ones. Phycocyanin, extracted from Spirulina platensis, is a natural blue pigment that has potential benefits in various industries. However, its chemical stability is a major challenge due to its sensitivity to various factors. Therefore, efforts to improve its stability and performance are of significant importance.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

Article Food Science & Technology

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Debora Goncalves Bortolini et al.

Summary: Functional foods with non-toxic bioactive compounds, such as Spirulina, a cyanobacterium rich in bioactive compounds, have gained popularity due to their potential health benefits. Spirulina is known for its composition of unsaturated fatty acids, essential amino acids, and colored compounds, which can be used as corants and natural antioxidants. This review article discusses the various biological activities of Spirulina, its composition, potential applications in functional foods, and emerging technologies.

FOOD CHEMISTRY: MOLECULAR SCIENCES (2022)

Article Biotechnology & Applied Microbiology

Strategy Development for Microalgae Spirulina platensis Biomass Cultivation in a Bubble Photobioreactor to Promote High Carbohydrate Content

Rohit Saxena et al.

Summary: This study aims to increase the biomass and carbohydrate accumulation of Spirulina platensis by adjusting the concentrations of nitrogen and phosphorous, providing more feasible feedstock for biofuel production.

FERMENTATION-BASEL (2022)

Article Biology

Morphology and Growth of Arthrospira platensis during Cultivation in a Flat-Type Bioreactor

Conrad H. G. Jung et al.

Summary: The growth of Arthrospira platensis (AP) biomass involves two mechanisms: propagation by fragmentation of trichomes and extension of trichomes through binary fission until they reach maturity. These phases are visualized using live cell light and laser scanning microscopy, providing insight into the different stages of AP growth.

LIFE-BASEL (2021)

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)

Review Biochemistry & Molecular Biology

Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications

Tolulope Joshua Ashaolu et al.

Summary: Phycocyanins, found in blue-green algae, are bioactive compounds with a global market estimated at around US$250 million. They have diverse applications in food, nutraceuticals, pharmaceuticals, and other industries, with significant potential for health promotion and commercial value. Further research on purity and safety is encouraged to fully realize the benefits of Phycocyanins.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biology

C-Phycocyanin-a novel protein from Spirulina platensis- In vivo toxicity, antioxidant and immunomodulatory studies

Priyanka Grover et al.

Summary: C-Phycocyanin, a pigment-protein highly dominant in Spirulina, has been found to possess antioxidant and immunomodulatory activities in Balb/c mice without causing toxicity. The study suggests that C-Phycocyanin is safe for consumption and has significant antioxidant potential.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

Article Medicine, Research & Experimental

Healing potential of Spirulina platensis for skin wounds by modulating bFGF, VEGF, TGF-β1 and α-SMA genes expression targeting angiogenesis and scar tissue formation in the rat model

Zizy Elbialy et al.

Summary: The study found that topically applied Spirulina can promote wound healing by reducing inflammatory cell infiltration, promoting angiogenesis and epithelialization, inhibiting fibrosis, and aiding in wound contraction. This suggests that Spirulina may be used as a biomedical application to treat various skin wounds and may provide a potential molecular basis for future antifibrotic agents against scar formation.

BIOMEDICINE & PHARMACOTHERAPY (2021)

Review Neurosciences

C-Phycocyanin-derived Phycocyanobilin as a Potential Nutraceutical Approach for Major Neurodegenerative Disorders and COVID-19-induced Damage to the Nervous System

Giselle Penton-Rol et al.

Summary: C-Phycocyanin and its chromophore Phycocyanobilin exhibit potent antioxidant and anti-inflammatory effects primarily through inhibiting NADPH oxidase activity and promoting Treg activity.

CURRENT NEUROPHARMACOLOGY (2021)

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)

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)

Article Chemistry, Multidisciplinary

Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin

Sanghamitra Khandual et al.

Summary: A blue natural food colorant, phycocyanin, was efficiently extracted from Arthrospira platensis in Mexico using an ultrasonication bar with a water solvent. The highest phycocyanin content of 54.65 mg/g was achieved through this method. Storage at -20 degrees C and pH 7 was found to be the most stable condition for phycocyanin, with partial purification using ammonium sulfate to achieve a purity of nearly 1.

BMC CHEMISTRY (2021)

Article Environmental Sciences

Perspective of Spirulina culture with wastewater into a sustainable circular bioeconomy

Hooi Ren Lim et al.

Summary: Spirulina biomass accounts for 30% of global algae biomass production, with chemical-based cultivation contributing significantly to production costs and environmental impact. Recent advancements focus on alternative culture media like wastewater medium to ensure sustainability, while coupling with wastewater treatment technology helps eliminate negative impacts and supports Spirulina growth, offering solutions to environmental pollution and generating value-added products.

ENVIRONMENTAL POLLUTION (2021)

Review Chemistry, Medicinal

Spirulina Microalgae and Brain Health: A Scoping Review of Experimental and Clinical Evidence

Vincenzo Sorrenti et al.

Summary: Spirulina microalgae are packed with nutrients and other molecules that benefit brain health. In vivo evidence supports its potential in improving brain health through antioxidant, anti-inflammatory, and neuroprotective mechanisms. Clinical studies indicate that spirulina can reduce mental fatigue, protect brain vasculature, and enhance cognitive skills.

MARINE DRUGS (2021)

Review Biochemistry & Molecular Biology

Cyanobacteria and microalgae bioactive compounds in skin-ageing: potential to restore extracellular matrix filling and overcome hyperpigmentation

Rita Favas et al.

Summary: Skin, as the largest organ in the human body, acts as a physicochemical barrier protecting against environmental stressors and plays a significant psychosocial role in the aging population. The cosmetic industry is developing new formulas to reduce visible signs of aging prompted by consumer demands for skincare. Increasing importance is placed on natural products, with cyanobacteria and microalgae gaining importance for their anti-aging potential and effects on enzymes involved in pigmentation processes.

JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY (2021)

Review Biochemistry & Molecular Biology

Spirulina for Skin Care: A Bright Blue Future

Irene Ragusa et al.

Summary: Spirulina, a sustainable bioactive microalga, is widely used in cosmetics for its various beauty and skin care benefits. Its application in the beauty industry is expected to increase rapidly in the coming years.

COSMETICS (2021)

Article Medicine, General & Internal

Protective Effect of Spirulina-Derived C-Phycocyanin against Ultraviolet B-Induced Damage in HaCaT Cells

Young Ah Jang et al.

Summary: The study shows that C-phycocyanin derived from spirulina can protect keratinocytes from UVB radiation damage, reducing signs of skin aging such as decreased MMP expression and increased keratinocyte protein expression.

MEDICINA-LITHUANIA (2021)

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)

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)

Article Biochemistry & Molecular Biology

Extraction and characterization of phycocyanin from Spirulina platensis and evaluation of its anticancer, antidiabetic and antiinflammatory effect

Gopal Prabakaran et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Agriculture, Multidisciplinary

The True Value of Spirulina

Silke Grosshagauer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Food Science & Technology

Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis

Hrishikesh A. Tavanandi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Role of saccharides on thermal stability of phycocyanin in aqueous solutions

M. Faieta et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biotechnology & Applied Microbiology

Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology

Anna Kaeferboeck et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)

Article Chemistry, Multidisciplinary

Phycocyanin Thermo-photostability: An Accelerated Life-test Analysis

Daniel A. Perez-Rico et al.

JOURNAL OF THE MEXICAN CHEMICAL SOCIETY (2020)

Article Biotechnology & Applied Microbiology

In-vitro molecular docking analysis of microalgae extracted phycocyanin as an anti-diabetic candidate

Heli Siti Halimatul Munawaroh et al.

BIOCHEMICAL ENGINEERING JOURNAL (2020)

Article Medicine, Research & Experimental

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

Qi Liu et al.

BIOMEDICINE & PHARMACOTHERAPY (2020)

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)

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)

Article Food Science & Technology

Phycocyanin alleviates ICV-STZ induced cognitive and molecular deficits via PI3-Kinase dependent pathway

Madhunika Agrawal et al.

FOOD AND CHEMICAL TOXICOLOGY (2020)

Review Food Science & Technology

Spirulina for the food and functional food industries

Tomas Lafarga et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Cell Biology

Phycocyanin Improves Reproductive Ability in Obese Female Mice by Restoring Ovary and Oocyte Quality

Xin Wen et al.

FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY (2020)

Article Neurosciences

Effect of C-phycocyanin on HDAC3 and miRNA-335 in Alzheimer's disease

Zhengyu Li et al.

TRANSLATIONAL NEUROSCIENCE (2020)

Review Biochemistry & Molecular Biology

Application of microfluidic technology in food processing

Shan He et al.

FOOD & FUNCTION (2020)

Article Neurosciences

Effect of C-phycocyanin on HDAC3 and miRNA-335 in Alzheimer's disease

Zhengyu Li et al.

TRANSLATIONAL NEUROSCIENCE (2020)

Review Biotechnology & Applied Microbiology

Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications

Fernando Pagels et al.

BIOTECHNOLOGY ADVANCES (2019)

Article Food Science & Technology

Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis

L. Bocker et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Article Food Science & Technology

Effects of Carrageenan and Chitosan as Coating Materials on the Thermal Degradation of Microencapsulated Phycocyanin from Spirulina sp.

H. Hadiyanto et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)

Article Microbiology

Effects of phycocyanin in modulating the intestinal microbiota of mice

Yuanyuan Xie et al.

MICROBIOLOGYOPEN (2019)

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)

Article Agricultural Engineering

Extraction of valuable compounds from Arthrospira platensis using pulsed electric field treatment

Debora Pez Jaeschke et al.

BIORESOURCE TECHNOLOGY (2019)

Article Food Science & Technology

Enhanced stability of C-phycocyanin colorant by extrusion encapsulation

H. N. Pradeep et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Biochemistry & Molecular Biology

Extraction, purification and antioxidant activity of phycobiliprotein from Arthrospira platensis

Wanida Pan-utai et al.

PROCESS BIOCHEMISTRY (2019)

Review Medicine, General & Internal

Potential Role of the Microbiome in Acne: A Comprehensive Review

Young Bok Lee et al.

JOURNAL OF CLINICAL MEDICINE (2019)

Article Agricultural Engineering

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

Kit Wayne Chew et al.

BIORESOURCE TECHNOLOGY (2019)

Article Engineering, Chemical

Understanding mild cell disintegration of microalgae in bead mills for the release of biomolecules

E. Suarez Garcia et al.

CHEMICAL ENGINEERING SCIENCE (2019)

Article Chemistry, Applied

Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning

Juliana Botelho Moreira et al.

FOOD HYDROCOLLOIDS (2019)

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)

Review Agricultural Engineering

Operational and economic aspects of Spirulina-based biorefinery

Jorge Alberto Vieira Costa et al.

BIORESOURCE TECHNOLOGY (2019)

Proceedings Paper Fisheries

The spectrum of light and nutrients required to increase the production of phycocyanin Spirulina platensis

H. A. Wicaksono et al.

1ST INTERNATIONAL CONFERENCE ON FISHERIES AND MARINE SCIENCE (2019)

Proceedings Paper Food Science & Technology

Production of antioxidant C-phycocyanin using extraction process of Spirulina platensis in large scale industry

Wachda et al.

INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING (2019)

Article Multidisciplinary Sciences

Optimization of Extraction Method and Characterization of Phycocyanin Pigment from Spirulina platensis

Elin Julianti et al.

JOURNAL OF MATHEMATICAL AND FUNDAMENTAL SCIENCES (2019)

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)

Article Biochemistry & Molecular Biology

Decoding Common Features of Neurodegenerative Disorders: From Differentially Expressed Genes to Pathways

Rabia Habib et al.

CURRENT GENOMICS (2018)

Article Chemistry, Applied

Optimization of phycocyanin extraction from Spirulina platensis using different techniques

Isil Ilter et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Review Microbiology

The human skin microbiome

Allyson L. Byrd et al.

NATURE REVIEWS MICROBIOLOGY (2018)

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)

Article Biotechnology & Applied Microbiology

Purification of phycocyanin from Arthrospira platensis by hydrophobic interaction membrane chromatography

Rosaria Lauceri et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

Article Biotechnology & Applied Microbiology

Stability, bio-functionality and bio-activity of crude phycocyanin from a two-phase cultured Saharian Arthrospira sp strain

Imene Chentir et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

Article Biochemistry & Molecular Biology

Regulatory Efficacy of Spirulina platensis Protease Hydrolyzate on Lipid Metabolism and Gut Microbiota in High-Fat Diet-Fed Rats

Pengpeng Hua et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Review Biotechnology & Applied Microbiology

Extraction and fractionation of microalgae-based protein products

Laura Soto-Sierra et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)

Article Engineering, Chemical

C-PHYCOCYANIN PURIFICATION: MULTIPLE PROCESSES FOR DIFFERENT APPLICATIONS

Felipe da Silva Figueira et al.

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2018)

Proceedings Paper Environmental Sciences

The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy

E. N. Dewi et al.

3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017 (2018)

Article Food Science & Technology

C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensis

Juan Manuel Martinez et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Oncology

Phycocyanin: A Potential Drug for Cancer Treatment

Liangqian Jiang et al.

JOURNAL OF CANCER (2017)

Article Agricultural Engineering

Co-production of carbonic anhydrase and phycobiliproteins by Spirulina sp and Synechococcus nidulans

Joana da Costa Ores et al.

BIORESOURCE TECHNOLOGY (2016)

Article Food Science & Technology

Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis

Hua-Lian Wu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Review Biotechnology & Applied Microbiology

Cell disruption for microalgae biorefineries

E. Gunerken et al.

BIOTECHNOLOGY ADVANCES (2015)

Review Chemistry, Analytical

Ultrasound: A clean, green extraction technology

Brijesh K. Tiwari

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2015)

Article Biochemistry & Molecular Biology

Targeting angiogenic pathway for chemoprevention of experimental colon cancer using C-phycocyanin as cyclooxygenase-2 inhibitor

Manpreet Kaur Saini et al.

BIOCHEMISTRY AND CELL BIOLOGY (2014)

Article Dermatology

Pigmentation disorders: hyperpigmentation and hypopigmentation

Electra Nicolaidou et al.

CLINICS IN DERMATOLOGY (2014)

Article Engineering, Chemical

Solid-liquid extraction of phycocyanin from Spirulina platensis: Kinetic modeling of influential factors

Chia-Hung Su et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2014)

Review Food Science & Technology

Nutraceutical properties of phycocyanin

Berenice Fernandez-Rojas et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Article Physiology

Phycocyanin and phycocyanobilin from Spirulina platensis protect against diabetic nephropathy by inhibiting oxidative stress

Jing Zheng et al.

AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY (2013)

Article Integrative & Complementary Medicine

Therapeutic Effect of C-Phycocyanin Extracted from Blue Green Algae in a Rat Model of Acute Lung Injury Induced by Lipopolysaccharide

Pak-on Leung et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2013)

Article Biochemistry & Molecular Biology

Anti-oxidant activity of holo- and apo-c-phycocyanin and their protective effects on human erythrocytes

Pornthip Pleonsil et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)

Article Plant Sciences

Antidiabetic potential of phycocyanin: Effects on KKAy mice

Yu Ou et al.

PHARMACEUTICAL BIOLOGY (2013)

Article Biochemistry & Molecular Biology

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

Ratana Chaiklahan et al.

PROCESS BIOCHEMISTRY (2012)

Article Urology & Nephrology

C-Phycocyanin Attenuates Cisplatin-Induced Nephrotoxicity in Mice

Beom Jin Lim et al.

RENAL FAILURE (2012)

Article Biology

Study of Phycocyanin Production from Spirulina platensis Under Different Light Spectra

Alfredo Walter et al.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2011)

Article Biochemical Research Methods

Purification of C-Phycocyanin from Spirulina platensis by Single-Step Ion-Exchange Chromatography

Xiaoxia Liao et al.

CHROMATOGRAPHIA (2011)

Article Immunology

C-Phycocyanin ameliorates experimental autoimmune encephalomyelitis and induces regulatory T cells

Giselle Penton-Rol et al.

INTERNATIONAL IMMUNOPHARMACOLOGY (2011)

Article Biotechnology & Applied Microbiology

Purified C-phycocyanin from Spirulina platensis (Nordstedt) Geitler: a novel and potent agent against drug resistant bacteria

Dronamraju V. L. Sarada et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2011)

Article Biochemistry & Molecular Biology

Protective effect of C-phycocyanin against carbon tetrachloride-induced hepatocyte damage in vitro and in vivo

Yu Ou et al.

CHEMICO-BIOLOGICAL INTERACTIONS (2010)

Article Biotechnology & Applied Microbiology

The biliprotein C-phycocyanin modulates the early radiation response: A pilot study

Katia G. Ivanova et al.

MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2010)

Article Anesthesiology

Antiinflammatory and Antihyperalgesic Activity of C-Phycocyanin

Chao-Ming Shih et al.

ANESTHESIA AND ANALGESIA (2009)

Article Agricultural Engineering

Strategy for a protein purification design using C-phycocyanin extract

Caroline Costa Moraes et al.

BIORESOURCE TECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

Thermal degradation kinetics of the phycocyanin from Spirulina platensis

Francine S. Antelo et al.

BIOCHEMICAL ENGINEERING JOURNAL (2008)

Article Agriculture, Multidisciplinary

In vitro antioxidant and antiproliferative activities of selenium-containing phycocyanin from selenium-enriched Spirulina platensis

Tianfeng Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Cell Biology

uPA dependent and independent mechanisms of wound healing by C-phycocyanin

H. K. Madhyastha et al.

JOURNAL OF CELLULAR AND MOLECULAR MEDICINE (2008)

Review Oncology

Cellular and molecular mechanisms of fibrosis

T. A. Wynn

JOURNAL OF PATHOLOGY (2008)

Article Biochemistry & Molecular Biology

Effect of preservatives for food grade C-PC from Spirulina platensis

Sanjiv K. Mishra et al.

PROCESS BIOCHEMISTRY (2008)

Article Medicine, Research & Experimental

Anti-inflammatory activity of c-phycocyanin in lipopolysaccharide-stimulated RAW 264.7 macrophages

Shiou-Chi Cherng et al.

LIFE SCIENCES (2007)

Article Agricultural Engineering

Optimization of phycocyanin extraction from Spirulina platensis using factorial design

S. T. Silveira et al.

BIORESOURCE TECHNOLOGY (2007)

Article Biotechnology & Applied Microbiology

Aqueous two phase extraction for purification of C-phycocyanin

Ganapathi Patil et al.

BIOCHEMICAL ENGINEERING JOURNAL (2007)

Article Biochemistry & Molecular Biology

C-phycocyanin transcriptionally regulates uPA mRNA through cAMP mediated PKA pathway in human fibroblast WI-38 cells

H. K. Madhyastha et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2006)

Article Biochemical Research Methods

Method to obtain C-phycocyanin of high purity

Ganapathi Patil et al.

JOURNAL OF CHROMATOGRAPHY A (2006)

Article Toxicology

Spirulina attenuates cyclosporine-induced nephrotoxicity in rats

Mahmood Khan et al.

JOURNAL OF APPLIED TOXICOLOGY (2006)

Article Cardiac & Cardiovascular Systems

C-phycocyanin protects against ischemia-reperfusion injury of heart through involvement of p38 MAPK and ERK signaling

M Khan et al.

AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Chemical stabilization of the phycocyanin from cyanobacterium Spirulina platensis

L Sun et al.

JOURNAL OF BIOTECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

C-phycocyanin, a very potent and novel platelet aggregation inhibitor from Spirulina platensis

G Hsiao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Biochemical Research Methods

Purification and characterization of C-Phycocyanin from cyanobacterial species of marine and freshwater habitat

A Patel et al.

PROTEIN EXPRESSION AND PURIFICATION (2005)

Article Pharmacology & Pharmacy

Molecular mechanisms in C-Phycocyanin induced apoptosis in human chronic myeloid leukemia cell line-K562

J Subhashini et al.

BIOCHEMICAL PHARMACOLOGY (2004)

Article Biology

Protective effect of intracellular ice during freezing?

JP Acker et al.

CRYOBIOLOGY (2003)

Article Biochemistry & Molecular Biology

Scavenging of peroxynitrite by phycocyanin and phycocyanobilin from Spirulina platensis:: Protection against oxidative damage to DNA

VB Bhat et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2001)

Article Biotechnology & Applied Microbiology

Antioxidant activities of phycocyanobilin prepared from Spirulina platensis

T Hirata et al.

JOURNAL OF APPLIED PHYCOLOGY (2000)

Article Biochemistry & Molecular Biology

C-Phycocyanin:: A potent peroxyl radical scavenger in vivo and in vitro

VB Bhat et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2000)

Article Biochemistry & Molecular Biology

Kinetics of c-phycocyanin reaction with hypochlorite

C Romay et al.

JOURNAL OF PROTEIN CHEMISTRY (2000)