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FACTORS THAT EFFECT ANTIOXIDANT ACTIVITY OF C‐PHYCOCYANINS FROM SPIRULINA PLATENSIS
Author(s) -
ZHOU ZHANPING,
LIU LUNING,
CHEN XIULAN,
WANG JINXIA,
CHEN MIN,
ZHANG YUZHONG,
ZHOU BAICHENG
Publication year - 2005
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2005.00035.x
Subject(s) - antioxidant , chemistry , radical , hydroxyl radical , spirulina (dietary supplement) , hydrolysis , urea , scavenging , trypsin , food science , biochemistry , enzyme , organic chemistry , raw material
Currently, antioxidants are added in the human diet to prevent free radical‐induced cell damage, and there has been an explosive interest in the use of antioxidant nutritional supplements. The effects of different factors on the antioxidant activity of phycocyanins (PCs) were studied. The results showed that PCs generated hydroxyl radicals in the light, while scavenging them in the dark. When PCs were denatured by sodium dodecyl sulfate, urea and in alkaline condition, their ability to generate hydroxyl radicals disappeared and that of scavenging them greatly increased. This showed that the phycobilin moiety is the main part of PC involved in scavenging hydroxyl radicals. Trypsin hydrolysis of PCs showed that the apoprotein portion of the molecule also made a significant contribution to the antioxidant activity.