Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

https://doi.org/10.17221/64/2017-CJFSCitation:Yucetepe A., Saroglu O., Bildik F., Ozcelik B., Daskaya-Dikmen C. (2018): Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM. Czech J. Food Sci., 36: 98-108.
download PDF
The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.
Agustini Tri Winarni, Suzery Meiny, Sutrisnanto Danny, Ma’ruf Widodo Farid, Hadiyanto (2015): Comparative Study of Bioactive Substances Extracted from Fresh and Dried Spirulina sp.. Procedia Environmental Sciences, 23, 282-289  https://doi.org/10.1016/j.proenv.2015.01.042
Apak Reşat, Güçlü Kubilay, Özyürek Mustafa, Karademir Saliha Esin (2004): Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine:  CUPRAC Method. Journal of Agricultural and Food Chemistry, 52, 7970-7981  https://doi.org/10.1021/jf048741x
Benelhadj Sonda, Gharsallaoui Adem, Degraeve Pascal, Attia Hamadi, Ghorbel Dorra (2016): Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, 194, 1056-1063  https://doi.org/10.1016/j.foodchem.2015.08.133
Bermejo Paloma, Piñero Enrique, Villar Ángel Mª (2008): Iron-chelating ability and antioxidant properties of phycocyanin isolated from a protean extract of Spirulinaplatensis. Food Chemistry, 110, 436-445  https://doi.org/10.1016/j.foodchem.2008.02.021
Bradford Marion M. (1976): A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248-254  https://doi.org/10.1016/0003-2697(76)90527-3
Chaiklahan R., Chirasuwana N., Lohab V., Bunnag B. (2008): Lipid and fatty acids extraction from the cyanobacterium Spirulina. ScienceAsia, 34: 299–305. https://doi.org/10.2306/scienceasia1513-1874.2008.34.299
Chaiklahan R., Chirasuwan N., Triratana P., Loha V., Tia S., Bunnag B. (2013). Polysaccharide extraction from Spirulina sp. and its antioxidant capacity. International Journal of Biological Macromolecules, 58: 73–78.
El Shimi H.I., Attia N.K., Abdel Allah A.A., El Sheltawy S.T., El Diwani G.I. (2015): Quality profile of Spirulina platensis oilgae extraction for biodiesel production. Biotechnology, 5: 16–21.
Piñero Estrada J (): Antioxidant activity of different fractions of Spirulina platensis protean extract. Il Farmaco, 56, 497-500  https://doi.org/10.1016/S0014-827X(01)01084-9
Gad Ahmed S., Khadrawy Yasser A., El-Nekeety Aziza A., Mohamed Sherif R., Hassan Nabila S., Abdel-Wahhab Mosaad A. (2011): Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition, 27, 582-589  https://doi.org/10.1016/j.nut.2010.04.002
Hadiyanto Hady, Suttrisnorhadi Suttrisnorhadi (2016): Response Surface Optimization of Ultrasound Assisted Extraction (UAE) of Phycocyanin from Microalgae Spirulina platensis. Emirates Journal of Food and Agriculture, 28, 227-  https://doi.org/10.9755/ejfa.2015-05-193
Najdi Hejazi Sara, Orsat Valérie, Azadi Behnam, Kubow Stan (2016): Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process. Journal of Cereal Science, 68, 59-65  https://doi.org/10.1016/j.jcs.2015.11.007
Herrero Miguel, Vicente María J., Cifuentes Alejandro, Ibáñez Elena (2007): Characterization by high-performance liquid chromatography/electrospray ionization quadrupole time-of-flight mass spectrometry of the lipid fraction ofSpirulina platensis pressurized ethanol extract. Rapid Communications in Mass Spectrometry, 21, 1729-1738  https://doi.org/10.1002/rcm.3017
Jouki Mohammad, Mortazavi Seyed Ali, Yazdi Farideh Tabatabaei, Koocheki Arash (2014): Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. International Journal of Biological Macromolecules, 66, 113-124  https://doi.org/10.1016/j.ijbiomac.2014.02.026
Karadag Ayse, Ozcelik Beraat, Saner Samim (2009): Review of Methods to Determine Antioxidant Capacities. Food Analytical Methods, 2, 41-60  https://doi.org/10.1007/s12161-008-9067-7
Krienitz Lothar, Wirth Manfred (2006): The high content of polyunsaturated fatty acids in Nannochloropsis limnetica (Eustigmatophyceae) and its implication for food web interactions, freshwater aquaculture and biotechnology. Limnologica - Ecology and Management of Inland Waters, 36, 204-210  https://doi.org/10.1016/j.limno.2006.05.002
Kumaran A., Joel karunakaran R. (2006): Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97, 109-114  https://doi.org/10.1016/j.foodchem.2005.03.032
Ling A.L.M. (2014): Antioxidant activity, total phenolic and flavonoid contents of selected commercial seaweeds of Sabah, Malaysia. International Journal of Pharmaceutical and Phytopharmacological Research, 3: 234–238.
LV Chenyan, JIA Xiaoling, LI Meiliang, YANG Jingyun, ZHAO Guanghua (2011): Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM. Food Science and Technology Research, 17, 437-445  https://doi.org/10.3136/fstr.17.437
Madkour Fedekar Fadel, Kamil Abd El-Wahab, Nasr Hoda Shafik (2012): Production and nutritive value of Spirulina platensis in reduced cost media. The Egyptian Journal of Aquatic Research, 38, 51-57  https://doi.org/10.1016/j.ejar.2012.09.003
Majdoub Hatem, Mansour Mohamed Ben, Chaubet Frédéric, Roudesli Mohamed S., Maaroufi Raoui M. (2009): Anticoagulant activity of a sulfated polysaccharide from the green alga Arthrospira platensis. Biochimica et Biophysica Acta (BBA) - General Subjects, 1790, 1377-1381  https://doi.org/10.1016/j.bbagen.2009.07.013
Pagnussatt Fernanda Arnhold, Del Ponte Emerson Medeiros, Garda-Buffon Jaqueline, Badiale-Furlong Eliana (2014): Inhibition of Fusarium graminearum growth and mycotoxin production by phenolic extract from Spirulina sp.. Pesticide Biochemistry and Physiology, 108, 21-26  https://doi.org/10.1016/j.pestbp.2013.11.002
Rafiiqul I.M., Jalal K.C.A, Alam M.Z. (2005): Environmental factors for optimisation of spirulina biomass in laboratory culture. Journal of Biotechnology, 4: 19–22.
Sarada R, Pillai Manoj G, Ravishankar G.A (1999): Phycocyanin from Spirulina sp: influence of processing of biomass on phycocyanin yield, analysis of efficacy of extraction methods and stability studies on phycocyanin. Process Biochemistry, 34, 795-801  https://doi.org/10.1016/S0032-9592(98)00153-8
Seo Yong, Choi Woo, Park Jong, Park Jin, Jung Kyung-Hwan, Lee Hyeon (2013): Stable Isolation of Phycocyanin from Spirulina platensis Associated with High-Pressure Extraction Process. International Journal of Molecular Sciences, 14, 1778-1787  https://doi.org/10.3390/ijms14011778
Souza Michele Moraes de, Prietto Luciana, Ribeiro Anelise Christ, Souza Taiana Denardi de, Badiale-Furlong Eliana (2011): Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus. Ciência e Agrotecnologia, 35, 1050-1058  https://doi.org/10.1590/S1413-70542011000600003
Świeca Michał, Gawlik-Dziki Urszula, Dziki Dariusz, Baraniak Barbara, Czyż Jarosław (2013): The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry, 141, 451-458  https://doi.org/10.1016/j.foodchem.2013.03.048
Stone Andrea K., Karalash Anna, Tyler Robert T., Warkentin Thomas D., Nickerson Michael T. (2015): Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31-38  https://doi.org/10.1016/j.foodres.2014.11.017
Tang (2011): Vitamin A, Nutrition, and Health Values of Algae: Spirulina, Chlorella, and Dunaliella. Journal of Pharmacy and Nutrition Sciences, 1, -  https://doi.org/10.6000/1927-5951.2011.01.02.04
Thoo Yin Yin, Ho Swee Kheng, Liang Jia Yun, Ho Chun Wai, Tan Chin Ping (2010): Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia). Food Chemistry, 120, 290-295  https://doi.org/10.1016/j.foodchem.2009.09.064
Vo T.-S., Ngo D.-H., Kim S.-K. (2016): Nutritional and pharmaceutical properties of microalgal Spirulina. In: Se-Kwon K. (ed.): Handbook of Marine Microalgae. London, Academic Press: 299–308.
Wong K.H., Cheung Peter C.K. (2000): Nutritional evaluation of some subtropical red and green seaweeds. Food Chemistry, 71, 475-482  https://doi.org/10.1016/S0308-8146(00)00175-8
Wu Li-chen, Ho Ja-an Annie, Shieh Ming-Chen, Lu In-Wei (2005): Antioxidant and Antiproliferative Activities of Spirulina and Chlorella Water Extracts. Journal of Agricultural and Food Chemistry, 53, 4207-4212  https://doi.org/10.1021/jf0479517
Yucetepe A., Ozcelik B. (2016): Bioactive peptides isolated from microalgae Spirulina platensis and their biofunctional activities. Akademik Gıda, 14: 412–417.
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti