A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries

Abstract

Phycobiliproteins are accessory photosynthetic pigments with a tetrapyrrole structure derived from bacterial strains that are organized on a thylakoid membrane inside a structure called phycobilisomes. Phycobiliproteins have been extensively commercialized in the manufacture of fluorescent probes for clinical and immunological analysis, in addition to their ability to dye with proven antioxidant and medicinal properties. Phycocyanin, Phycoerythrin and Allophycocyanin are the main types of phycobiliproteins that are widely used as useful food supplements today; however, in Iran, the true value of this natural pigment with bioactive properties has not been realized. Todays, the use of artificial colors and antioxidants in food product has led to an increase in cancer in many people. Therefore, awareness of the presence of natural food pigments of natural origin is of particular important. On the other hand, since so far no review article on extraction, separation and purification as well as evaluation of the biological activity of the pigment Phycoerythrin and Phycocyanin, has been published in Iran, so such review articles can pave the way for the introduction of natural edible pigments from cyanobacteria are considered to be usable in the food industry. Therefore, the purpose of this review article is to introduce the structure, function, biosynthesis and different methods of extraction of Phycobiliproteins in industrial dimensions along with different applications of Phycocyanin in food and pharmaceutical industries.