Abstract
Methods for Extraction, Isolation and Purification of C-phycocyanin: 50 years of research in review
Highlights
Spirulina spp, or Arthrospira, is a microscopic and filamentous cyanobacteria with a wide variety of applications including its use as a food source; Spirulina has been used as food in Mexico since pre-Hispanic times. (Dillon, Phuc, & Dubacq,[1]; Venkataraman,[2]).Nutritional and functional properties of Spirulina The popularity of Spirulina as a food supplement is due to its high protein content and highCommons Attribution 4.0 International License.Extraction, Isolation and Purification of C-phycocyanin biological value
Spirulina has been reported to exhibit anti-inflammatory (Remirez, Ledón, & González,[4]), anti-hyperlipidemic (Torres-Duran, Ferreira-Hermosillo, & Juarez-Oropeza,[5]), hypoglycemic (Lima, Facchinetti, & Santos,[6]), antihypertensive (Torres-Duran et al.,[5]), antineoplastic (Mittal, Suresh Kumar, Banerjee, Rao, & Kumar,[7]), antiviral (Lee et al.,[8]), antianemic (Simsek, Karadeniz, Kalkan, Keles, & Unal,[9]), and antioxidant activity (Karkos, Leong, Karkos, Sivaji, & Assimakopoulos,[10]). All of these nutraceutical benefits are attributed to substances in Spirulina known as phycobiliproteins (C-phycocyanin, allophycocyanin, phycoerythrin and phycoerythrocyanin), which constitute their own protein complex in association with their linker polypeptides, called phycobilisome (Gantt, Lipschultz, Grabowski, & Zimmerman,[11]; Hoseini, Khosravi-Darani, & Mozafari,[12])
The phycobilisomes of N. muscorum were separated into two subunits containing C-phycocyanin and allophycocyanin
Summary
Arthrospira, is a microscopic and filamentous cyanobacteria with a wide variety of applications including its use as a food source; Spirulina has been used as food in Mexico since pre-Hispanic times. (Dillon, Phuc, & Dubacq,[1]; Venkataraman,[2]).Nutritional and functional properties of Spirulina The popularity of Spirulina as a food supplement is due to its high protein content (about 70% of its dry weight) and highCommons Attribution 4.0 International License.Extraction, Isolation and Purification of C-phycocyanin biological value (containing essential amino acids like phenylalanine and methionine). Spirulina has been reported to exhibit anti-inflammatory (Remirez, Ledón, & González,[4]), anti-hyperlipidemic (Torres-Duran, Ferreira-Hermosillo, & Juarez-Oropeza,[5]), hypoglycemic (Lima, Facchinetti, & Santos,[6]), antihypertensive (Torres-Duran et al.,[5]), antineoplastic (Mittal, Suresh Kumar, Banerjee, Rao, & Kumar,[7]), antiviral (Lee et al.,[8]), antianemic (Simsek, Karadeniz, Kalkan, Keles, & Unal,[9]), and antioxidant activity (Karkos, Leong, Karkos, Sivaji, & Assimakopoulos,[10]) All of these nutraceutical benefits are attributed to substances in Spirulina known as phycobiliproteins (C-phycocyanin, allophycocyanin, phycoerythrin and phycoerythrocyanin), which constitute their own protein complex in association with their linker polypeptides, called phycobilisome (Gantt, Lipschultz, Grabowski, & Zimmerman,[11]; Hoseini, Khosravi-Darani, & Mozafari,[12]). They are considered as the actual bioactive agents in this functional food (Eriksen,[13]; Hoseini et al.,[12]; Khan et al.,[14])
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