文献类型：期刊文献

英文题名：Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health

作者：Ji, Liang[1];Qiu, Sheng[1];Wang, Zhiheng[1];Zhao, Chenni[2];Tang, Bo[4];Gao, Zhengquan[5];Fan, Jianhua[1,2,3,6]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Dept Appl Biol, Shanghai 200237, Peoples R China;[3]Shihezi Univ, Sch Chem & Chem Engn, State Key Lab Incubat Base Green Proc Chem Engn, Shihezi 832003, Peoples R China;[4]Nantong Focusee Biotechnol Co Ltd, Nantong 226133, Jiangsu, Peoples R China;[5]Binzhou Med Univ, Sch Pharm, Yantai 264003, Peoples R China;[6]130 Meilong Rd, Shanghai 200237, Peoples R China

年份：2023

卷号：167

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;EI(收录号：20231313811784);WOS:【SCI-EXPANDED(收录号:WOS:000966050400001)】；

基金：This work was sponsored by National Key Research and Development Project of China 2020YFA0907304 and 2019YFA0906300, Natural Science Foundation of Shandong Province ZR2019ZD17, Natural Science Foundation of Shanghai 21ZR1416400 and 23ZR1415100, Funding Project of the State Key Laboratory of Bioreactor Engineering and Shanghai Collaborative Innovation Center for Biomanufacturing Technology.

语种：英文

外文关键词：Phycoerythrin; Phycocyanin; Allophycocyanin; Algae; Food; Biomedicine

摘要：Phycobiliproteins are light-harvesting complexes found mainly in cyanobacteria and red algae, playing a key role in photosynthesis. They are extensively applied in food, cosmetics, and biomedical industry due to bright color, unique fluorescence characteristics and diverse physiological activities. They have received much attention in the past few decades because of their green and sustainable production, safe application, and functional di-versity. This work aimed to provide a comprehensive summary of parameters affecting the whole bioprocess with a special focus on the extraction and purification, which directly determines the application of phycobiliproteins. Food grade phycobiliproteins are easy to prepare, whereas analytical grade phycobiliproteins are extremely complex and costly to produce. Most phycobiliproteins are denatured and inactivated at high temperatures, severely limiting their application. Inspired by recent advances, future perspectives are put forward, including (1) the mutagenesis and screening of algal strains for higher phycobiliprotein productivity, (2) the application of omics and genetic engineering for stronger phycobiliprotein stability, and (3) the utilization of synthetic biology and heterologous expression systems for easier phycobiliprotein isolation. This review will give a reference for exploring more phycobiliproteins for food and health application development.