Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis

CORC > 海洋研究所 > 中国科学院海洋研究所 > 实验海洋生物学重点实验室

	Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis
	Zhou, ZP ; Liu, LN ; Chen, XL ; Wang, JX ; Chen, M ; Zhang, YZ ; Zhou, BC
刊名	JOURNAL OF FOOD BIOCHEMISTRY
	2005-06-01
卷号	29 期号:3 页码:313-322
关键词	Phycobilisomes Algae
ISSN号	0145-8884
文献子类	Article
英文摘要	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.; 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.
学科主题	Biochemistry & Molecular Biology ; Food Science & Technology
语种	英语
WOS记录号	WOS:000230176300007
公开日期	2010-12-22
内容类型	期刊论文
源URL	[http://ir.qdio.ac.cn/handle/337002/3173]
专题	海洋研究所_实验海洋生物学重点实验室
作者单位	1.Shandong Univ, State Key Lab Microbial Technol, Jinan 250100, Peoples R China 2.Shandong Univ, Marine Biotechnol Res Ctr, Jinan 250100, Peoples R China 3.Chinese Acad Sci, Inst Oceanol, Qingdao 266071, Peoples R China 4.Yantai Univ, Dept Biochem, Yantai 264005, Peoples R China
推荐引用方式 GB/T 7714	Zhou, ZP,Liu, LN,Chen, XL,et al. Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis[J]. JOURNAL OF FOOD BIOCHEMISTRY,2005,29(3):313-322.
APA	Zhou, ZP.,Liu, LN.,Chen, XL.,Wang, JX.,Chen, M.,...&Zhou, BC.(2005).Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis.JOURNAL OF FOOD BIOCHEMISTRY,29(3),313-322.
MLA	Zhou, ZP,et al."Factors that effect antioxidant activity of C-phycocyanins from Spirulina platensis".JOURNAL OF FOOD BIOCHEMISTRY 29.3(2005):313-322.