Characterization and safety assessment of C-phycocyanin from Synechococcus sp. U2 / 聚球藻之藻藍素特性探討及安全性評估

碩士 / 國立屏東科技大學 / 食品科學系 / 94 / Free radical, oxidative stress and antioxidants have become commonly used terms in modern discussions of disease mechanisms. Free radicals may induce some oxidative damage to biomolecules such as proteins, lipids and DNA. Synechococcus sp., a member of cyanobacteria family, containing phycocyanin is one of the major light harvesting pigment-protein which exhibiting diverse antioxidation capacities, anti-inflammatory, neuroprotective and hepatoprotective effect. The main purpose of the study is Synechococcus sp was subjected as an example to investigate its potential for nutracieutical by characterizing and safety assessment of C-phycocyanin from Synechococcus sp. U2. Freezing -thawing in combination with distilled water was the best method for extracting phycocyanin from Synechococcus sp.U2. The crude extracts was concentrated up to 20 fold by ultrafiltration and consecutively purified by butyl- sepharose and DEAE- sepharose resin. It migrated in native polyacrylamide gel as a singal protein(106.5 kDa), which split under
denaturing conditions into two bands having an apparent molecular weight of 18.4 and 17.1 kDa. The purity extracts of 90 μg/ml from Synechococcus sp.U2 scavenged DPPH 、superoxide and H202 by 88.2% 、69.4%、61.8%, respectively. In addition to, 47.6% chelating ability on ferrous ions was observed in the present study. Three different dosage of purified phycocyanin extracts were used, 0.1, 0.5 and 1.0 mg/plate, showed no toxicity and mutagenicity. The purified phycocyanin extracts from Synechococcus sp.U2 indicated the best antimutagenic effect when the concentration of 1 mg/plate phycocyanin was used. The purified phycocyanin extracts was stable over pH=7 at 4℃without light. In the presence of metal ions, the content of phycocyanin was reduced by adding 100 mM HgCl2 and CuSO4 and only less than 30% residual left. In related to chemical additives study, the content of phycocyanin was reduced 78.1% by adding 100 mM SDS.

Identiferoai:union.ndltd.org:TW/094NPUST253029
Date January 2006
CreatorsChien-hsien Lin, 林謙賢
ContributorsEan-Tun Liaw, 廖遠東
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format125

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