Characterization and antioxidant activity of selenium-containing phycocyanin isolated from Spirulina platensis

Z. Huang, B. J. Guo, Ricky N S WONG, Y. Jiang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

73 Citations (Scopus)

Abstract

Selenium-containing phycocyanin (Se-PC) and its different aggregates - monomer (αβ), trimer (αβ)3 and hexamer (αβ)6, which are represented as Se-PC1, Se-PC2 and Se-PC3, as well as their α and β subunits, were prepared and purified from selenium-rich Spirulina platensis. The Se speciation in Se-PC, its aggregates and subunits, as well as the antioxidant activities of these compounds against free radicals of superoxide, hydrogen peroxide and 2,2-diphenyl-1-picryl-hydrazyl (DPPH{radical dot}) were investigated. By gel filtration on SephadexG-200 column and SDS-PAGE, the molecular weight of Se-PC1, 2, and 3 were determined to be 38.5, 116 and 247 kDa, respectively, and these of α and β subunits were 17.8 and 19.5 kDa, respectively. Se concentrations of Se-PC1, 2 and 3 were of 197, 289 and 422 μg/g protein, respectively, and those of α and β subunits were 126 and 187 μg/g protein, respectively, which suggested that the Se content of Se-PC was decreased in the dissociation process of Se-PC and highly associated with its aggregation state. The antioxidant activities of Se-PC, its aggregates and subunits against different free radicals were found to be variable. Compared with phycocyanin without bound Se, although there were no differences among the DPPH{radical dot}-scavenging activities of Se-PC, its α and β subunits and the pure phycocyanin, the superoxide and hydrogen peroxide radical-scavenging activities of Se-PC, as well as Se-PC2 and Se-PC3, were significantly higher and proved to be positively correlated with their Se contents.

Original languageEnglish
Pages (from-to)1137-1143
Number of pages7
JournalFood Chemistry
Volume100
Issue number3
DOIs
Publication statusPublished - 2007

Scopus Subject Areas

  • Analytical Chemistry
  • Food Science

User-Defined Keywords

  • Antioxidant activity
  • Phycocyanin
  • Selenium
  • Spirulina platensis

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