Characterization and antioxidant activity of selenium-containing phycocyanin isolated from Spirulina platensis
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) 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-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.
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In vitro and in vivo studies have shown that antioxidant components of Spirulina, such as phycocyanin, can block or slow down oxidative damage by decreasing the accumulation of ROS.
“In vitro and in vivo studies have shown that the antioxidant components of Spirulina, such as phycocyanin, can block or slow down oxidative damage by decreasing the accumulation of ROS [119],”
From Beneficial Effects of Spirulina Consumption on Brain Health (2022) · cites this paper as [119]
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- Authors
- Huang, Z., Guo, B. J., Wong, R. N. S., & Jiang, Y.
- Affiliations
- Hong Kong Baptist University (HK)
- South China Normal University (CN)
- Corresponding author
- Jiang, Y.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 100
- Issue
- 3
- Pages
- 1137-1143
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2056460024
- Cited by
- 120
- References
- 33
- Citations by year
- 2026: 6 · 2025: 7 · 2024: 9 · 2023: 5 · 2022: 9 · 2021: 9 · 2020: 6 · 2019: 8 · 2018: 6 · 2017: 3 · 2016: 9 · 2015: 11 · 2014: 4 · 2013: 8 · 2012: 6
- FWCI
- 2.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Selenium in Biological Systems
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Keywords
- Spirulina platensis, selenium speciation, protein aggregation, antioxidant activity, superoxide radical scavenging, hydrogen peroxide radical scavenging, DPPH radical scavenging, selenium content
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