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Phycocyanin Spirulina Ultimate Guide

The purpose of this study was to determine the concentrations of phycocyanin in Spirulina. Spirulina platensis flakes were obtained from Algaria slr (Italy) and stored at 4 degC in the dark. Phycocyanin was obtained from Sigma-Aldrich and labelled as PCstd. Calibration curves were generated in the PCstd concentration range.


Phycocyanin spirulinosa has several beneficial health benefits and is highly recommended for people who are concerned about their age or are suffering from a disease. This phytonutrient is more powerful than vitamin C and exerts a modulating effect on the immune system. Studies have shown that phycocyanin is up to 20 times more potent than vitamin C, making it an ideal supplement for people who want to avoid the ill effects of ageing. Phycocyanin is also believed to protect the excretory organs and reduce the toxicity of harmful chemicals.

To extract phycocyanin from spirulina biomass, high-pressure processing, pulsed electric fields, and ultrasonication were used. These processes break down the spirulina into minute particles and release the maximum amount of phycocyanin. This extract can be recovered in approximately 3 hours when the biomass is immersed in phosphate buffer (100 mM).

A variety of cultivation techniques have been developed for phycocyanin production. One technique, known as two-stage cultivation, maximizes both the quantitative and the purity of phycocyanin. Red and blue LEDs were used for fast growth, while red LEDs enhanced concentration and purity. In addition to increasing biomass yield, the LEDs improved the quality of the phycocyanin content. This method may be the perfect solution for maximizing phycocyanin in spirulina.

The CR value of food-grade phycocyanin is dependent on pH, working temperature, and light exposure. Its stability was determined in a concentration-dependent manner when stabilized by sodium chloride. Phycocyanin spirulina can be stabilized using edible stabilizing agents. These stabilizing agents help maintain phycocyanin’s antioxidant properties in food and beverages.

A study that was conducted at the University of Florida, USA, has shown that phycocyanin spirulina is very stable at high temperature. Phycocyanin solutions at pH 5.0, 6.0, and 7.0 were thermally stressed at 25 to 75oC for 30 minutes. At 45oC and 75oC, the phycocyanin CR values decreased in a temperature-dependent manner. Further, the CR values decreased from 99.0 to 55.8 when the temperature increased from 45 to 75oC.

As the effects of phycocyanin are not yet fully understood, further research is needed to evaluate the safety and effectiveness of this antioxidant. The current research demonstrates that phycocyanin inhibits the growth of cancer cells and regulates the activity of a number of key enzymes in the human body. The effects of phycocyanin on the immune system make it an excellent therapeutic agent.

To stabilize phycocyanin in a solution at pH 6.0, stabilizing agents were added. These agents were added at a concentration of 20.0% sodium chloride. Sucrose was not added to the phycocyanin solution in this study. Sodium chloride significantly increased CR values at 20.0% sodium chloride, while sucrose added to the solution did not have an effect.

Phycocyanin is a marine natural extract that has been proven to be highly effective in treating cancer. It has been studied for its anti-cancer properties in human solid tumors. Unlike other anti-cancer drugs, phycocyanin has no harmful side effects on normal tissue cells. It has many potential applications as a functional food. In addition to reducing inflammation, phycocyanin is an effective anti-oxidant. It also inhibits tumor cell proliferation, induces apoptosis, and protects the liver and kidneys.

Recent studies have also shown that phycocyanin inhibits the cell cycle, resulting in a cell cycle arrest. In human breast cancer MDA-MB-231 and colon cancer HT29 cells, phycocyanin inhibits the enzymes Cyclin E and CDK2 and prevents them from entering the S phase. This is significant, as it implies that spirulina may have a protective effect on human cancer cells.

The blue color of spirulina is due to the presence of a pigment known as phycocyanin, which is present in blue-green algae. Phycocyanin was produced billions of years ago, a long time before chlorophyll, which is a form of blue-coloured pigment. As such, phycocyanin is considered a precursor to chlorophyll and haemoglobin.

Phycocyanin has been shown to inhibit MAPK signaling, a key player in autophagy. Phycocyanin inhibits p-Akt (Ser473) and p-mTOR (Ser2448) in a time-dependent manner, leading to increased autophagy. As a result, phycocyanin stimulates NF-kB and enhances its nuclear fraction.