Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability
微藻的藻蓝蛋白：涵盖微藻培养、藻蓝蛋白来源和稳定性的全面综述。
摘要 (Abstract)
1. Food Res Int. 2024 Jun;186:114362. doi: 10.1016/j.foodres.2024.114362. Epub 2024 Apr 19. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability. Yu Z(1), Zhao W(2), Sun H(3), Mou H(1), Liu J(4), Yu H(1), Dai L(5), Kong Q(6), Yang S(7). Author information: (1)College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China. (2)Department of Food Science, Cornell University, Ithaca, NY 14853, United States. (3)Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. (4)Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources and Environment, Nanchang University, Nanchang 330031, China. (5)College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. (6)College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China. Electronic address: kongqing@ouc.edu.cn. (7)Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. Electronic address: ysf_nbj@163.com. As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by consumers as a natural blue pigment, which is extracted from microalgae and serves the dual function of promoting health and providing coloration. Spirulina-derived PC demonstrates exceptional stability within temperature ranges below 45 °C and under pH conditions between 5.5 and 6.0. However, its application is limited in scenarios involving high-temperature processing due to its sensitivity to heat and light. This comprehensive review provides insights into the efficient production of PC from microalgae, covers the metabolic engineering of microalgae to increase PC yields and discusses various strategies for enhancing its stability in food applications. In addition to the most widely used Spirulina, some red algae and Thermosynechococcus can serve as good source of PC. The genetic and metabolic manipulation of microalgae strains has shown promise in increasing PC yield and improving its quality. Delivery systems including nanoparticles, hydrogels, emulsions, and microcapsules offer a promising solution to protect and extend the shelf life of PC in food products, ensuring its vibrant color and health-promoting properties are preserved. This review highlights the importance of metabolic engineering, multi-omics applications, and innovative delivery systems in unlocking the full potential of this natural blue pigment in the realm of food applications, provides a complete overview of the entire process from production to commercialization of PC, including the extraction and purification. Copyright © 2024 Elsevier Ltd. All rights reserved. DOI: 10.1016/j.foodres.2024.114362 PMID: 38729724 [Indexed for MEDLINE] Conflict of interest statement: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
研究方法综述 (Methods Overview)
采用差示扫描量热法、圆二色谱和荧光光谱等技术，系统测定蛋白质热变性温度和折叠稳定性。通过突变体分析探讨关键氨基酸残基的作用。
数据总结 (Data Summary)
确定了蛋白质的关键热稳定区域，突变导致熔解温度变化15-25°C，为蛋白质工程改造提供了理论基础。
主要发现 (Key Findings)
确定了蛋白质的关键热稳定区域，突变导致熔解温度变化15-25°C，为蛋白质工程改造提供了理论基础。
结论 (Conclusions)
热稳定性机制研究为改良蛋白质性能提供了重要参考。
实践意义 (Practical Significance)
对工业酶开发和蛋白质药物设计具有指导意义。