بهینه‌سازی تخریب دیوارة سلولی، غلظت بافر استخراج و ارزیابی خصوصیات کارکردی رنگدانه فایکواریترین از درشت جلبک قرمز دریای خزر Osmundea caspica (Rhodomelaceae, Rhodophyta)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار گروه محیط زیست، دانشگاه کشاورزی و منابع طبیعی گرگان، گلستان، ایران

2 کارشناس مرکز تحقیقات علوم شیلاتی و فنون دریایی دکتر کیوان، دانشگاه آزاد لاهیجان، گیلان، ایران

3 استادیار موسسه تحقبقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران

10.22059/jfisheries.2023.356631.1374

چکیده

فایکواریترین به‌عنوان رنگدانه طبیعی با خاصیت فلورسانس و آنتی‌اکسیدانی دارای پتانسیل خوبی در صنایع غذایی و پزشکی است. این مطالعه جهت بهینه ‏سازی روش استخراج تحت تأثیر غلظت بافر سدیم فسفات، نسبت بافر به جلبک و نوع تخریب فیزیکی دیوارة سلولی در درشت جلبک قرمز دریای خزر Osmundea caspica در قالب یک طرح کاملاً تصادفی جهت بررسی میزان خلوص، غلظت رنگدانه، فعالیت آنتی‌اکسیدانی و خاصیت فلورسانس رنگدانه فایکواریترین انجام شد. در این مطالعه روش انجماد-انجماد‌زدایی برای استخراج مورد استفاده قرار گرفت، نتایج این مطالعه تفاوت معنی ‏داری از نظر میزان خلوص و غلظت رنگدانه تحت تأثیر متغیرهای مورد بررسی نشان داد (0/05>P). بیشترین میزان خلوص و غلظت رنگدانه در تیمار 100 میلی مولار سدیم فسفات بافر به‌ترتیب نسبت 1 به 20 جلبک به بافر (وزنی-حجمی) و 1 به 5 به میزان 0/33 و 1 میلی‏گرم بر گرم جلبک تر به‌دست آمد. بنابراین، با افزایش غلظت یونی بافر میزان خلوص و غلظت رنگدانه افزایش می‌یابد ولی با افزایش نسبت بافر به جلبک، میزان خلوص کاهش و میزان غلظت رنگدانه (میلی‌گرم بر گرم جلبک تر) افزایش خواهدیافت. فعالیت آنتی ‏اکسیدانی در غلظت‌های مختلف 2 تا 10 میلی‌گرم در میلی‌لیتر به روش DPPH و همچنین خاصیت فلورسانس فایکواریترین استخراج شده مورد ارزیابی قرار گرفت و نتایج نشان داد که ویژگی فایکواریترین از نظر فعالیت آنتی‏ اکسیدانی و خاصیت فلورسانس به غلظت وابسته  است و با افزایش میزان فایکواریترین فعالیت آنتی‌اکسیدانی و خاصیت فلورسانس افزایش می ‏یابد. بنابراین، فایکواریترین به‌دست آمده در بافر 100 میلی مولار در مرحلة استخراج با خلوص نزدیک به 1 را می‌تواند با هدف کاربرد در صنایع غذایی معرفی کرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Optimization of cell wall degradation, extraction buffer concentration and evaluation of functional properties of phycoerythrin pigment from Caspian red macroalgae, Osmundea caspica (Rhodomelaceae, Rhodophyta)

نویسندگان [English]

  • Hamid Eshaghzadeh 1
  • Maryam Shahbazi 2
  • Ali Naghi Sarpanah 3
1 Associate Professor, Department of Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
2 Scientific Expert, Keyvan Marine Science and Technology Research Center, Islamic Azad University (IAU), Lahijan Branch, Lahijan, Iran
3 Assistant Professor, Iranian fisheries science research institute, Agricultural Research, Education and Extension Organization, Tehran, Iran
چکیده [English]

Phycoerythrin (PE) is a naturally produced colorant with great fluorescent and antioxidant properties, which has an important potential in food pharmaceutical industries. This study was conducted by randomly experimental design in order to optimize the phycoerythrin extraction under different independent variable (biomass: buffer ratio, buffer ionic strength and cellular disruption method) from Caspian Sea red macroalgae (Osmundea caspica). Purity and concentrations of PE changed significantly under different treatments (P<0.05). The highest PE purity and concentrations was obtained in 100Mm sodium phosphate buffer and 1:20 biomass: buffer ratio. Therefore, the positive correlation has been observed between increasing levels of buffer ionic strength with PE purity and concentrations while lowest PE purity and highest PE concentrations (mg/gr fresh algae) were obtained with increasing level of biomass: buffer ratio. Antioxidant activity of extracted PE was evaluated by measuring the free radical scavenging ability using DPPH. PE was found to have better free radical scavenging activity at highest concentration with dose-dependent manner. Therefore, the obtained phycoerythrin in 100mM buffer in the extraction process approximatlly with a purity of one can be introduced with the aim of application in the food industry.

کلیدواژه‌ها [English]

  • Seaweed
  • Osmundea caspica
  • Caspian Sea
  • Extraction
  • Phycoerythrin

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