These findings demonstrate synergistic enzymatic and microbial modification effectively enhances both the bioactivity and flavor of phycocyanin.
Synergistic modification of phycocyanin by Lactobacillus plantarum and protease: Physicochemical properties, structural characteristics, and flavor profiles.
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Key Findings
Abstract
Phycocyanin is a natural pigment protein derived from microalgae, exhibits multiple biological activities. However, its application is limited by its low bioavailability and poor stability. To expand the potential applications of phycocyanin, in this study, phycocyanin was modified through enzymatic hydrolysis and Lactobacillus plantarum fermentation in combination to enhance its functionality. The process generated small peptides, increased essential amino acids by 64%, and improved stability. Moreover, the modified phycocyanin showed a strong antioxidant (90% ABTS scavenging at 0.4 mg/mL) and anti-inflammatory activity (40% NO reduction) via suppression of TNF-α(0.7-fold), IL-6 (0.3-fold), and NF-κB phosphorylation (0.9-fold). Flavor analysis revealed a decrease in salty taste and the emergence of mild sweetness, accompanied by volatile compound changes that enhanced overall sensory quality. These findings demonstrate synergistic enzymatic and microbial modification effectively enhances both the bioactivity and flavor of phycocyanin, supporting its broader application as food functional ingredient and auxiliary nutrient factor.
Affiliation
Yezhi Wang
External References
- PubMed ID:
- 41875775
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