ESTIMATION OF ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF PHYCOCYANIN ISOLATED FROM Spirulina | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 15, Volume 45, Issue 2, March 2018, Page 657-666 PDF (335.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2018.49187 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Shahenda A. Mohamed  ; A. Osman; A. Abo Eita; M. Z. Sitohy
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| Agric. Bioch. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| The objective of the current research was to explore chemical characterization, antibacterial and antioxidant activity of phycocyanin isolated from Spirulina. Two bands correspond to low molecular weights between 15 and 25 kD were isolated using SDS-PAGE. These two low molecular weight (>15 kD and <25 kD) bands probably represent the pure phycocyanins. The contents of the hydrophobic amino acid residues (Pro, Gly, Ala, Val, Ile, Leu, Phe) were around 41.28% (16.02+ 3.08+ 2.84+ 3.14+ 3.2+ 9+ 4, respectively) of the total amino acids. The minimum inhibitory concentration (MIC) of phycocyanin against the three studied bacteria (Staphylococcus aureus, Aeromonas hydrophila and Salmonella enteritidis) was 10 µg/ml. The studied material did not have any effect against Enterococcus faecalis at the same concentration (0-320 µg/ml). The respective scavenges capacity of samples (SC50)values were determined and the SC50 value of the phycocyanin was 104 μg/ml. According to the results it could be concluded that phycocyanin was may be used in manufacturing of new functional products with increased nutritional value as the first step toward increasing its consumption and preserving food systems, as it is rich in nutrients and lower in cost. | ||||
| Keywords | ||||
| Spirulina; phycocyanin; Antibacterial; antioxidant; Cyanobacteria | ||||
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