Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids

Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (cit...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Gomaa, Mohamed [verfasserIn] Ali, Shimaa Abdelmohsen Hifney, Awatief F.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Phycobiliproteins Citric acid Thermodynamics Fed-batch cultivation Food-grade phycocyanin

Anmerkung:	© The Author(s) 2023

Übergeordnetes Werk:	Enthalten in: Microbial cell factories - London : Biomed Central, 2002, 22(2023), 1 vom: 05. Dez.
Übergeordnetes Werk:	volume:22 ; year:2023 ; number:1 ; day:05 ; month:12

Links:	Volltext

DOI / URN:	10.1186/s12934-023-02256-2

Katalog-ID:	SPR053992547

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520			\|a Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry.
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allfields	10.1186/s12934-023-02256-2 doi (DE-627)SPR053992547 (SPR)s12934-023-02256-2-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213 Ali, Shimaa Abdelmohsen aut Hifney, Awatief F. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 22(2023), 1 vom: 05. Dez. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:22 year:2023 number:1 day:05 month:12 https://dx.doi.org/10.1186/s12934-023-02256-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2023 1 05 12
spelling	10.1186/s12934-023-02256-2 doi (DE-627)SPR053992547 (SPR)s12934-023-02256-2-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213 Ali, Shimaa Abdelmohsen aut Hifney, Awatief F. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 22(2023), 1 vom: 05. Dez. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:22 year:2023 number:1 day:05 month:12 https://dx.doi.org/10.1186/s12934-023-02256-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2023 1 05 12
allfields_unstemmed	10.1186/s12934-023-02256-2 doi (DE-627)SPR053992547 (SPR)s12934-023-02256-2-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213 Ali, Shimaa Abdelmohsen aut Hifney, Awatief F. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 22(2023), 1 vom: 05. Dez. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:22 year:2023 number:1 day:05 month:12 https://dx.doi.org/10.1186/s12934-023-02256-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2023 1 05 12
allfieldsGer	10.1186/s12934-023-02256-2 doi (DE-627)SPR053992547 (SPR)s12934-023-02256-2-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213 Ali, Shimaa Abdelmohsen aut Hifney, Awatief F. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 22(2023), 1 vom: 05. Dez. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:22 year:2023 number:1 day:05 month:12 https://dx.doi.org/10.1186/s12934-023-02256-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2023 1 05 12
allfieldsSound	10.1186/s12934-023-02256-2 doi (DE-627)SPR053992547 (SPR)s12934-023-02256-2-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2023 Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213 Ali, Shimaa Abdelmohsen aut Hifney, Awatief F. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 22(2023), 1 vom: 05. Dez. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:22 year:2023 number:1 day:05 month:12 https://dx.doi.org/10.1186/s12934-023-02256-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 22 2023 1 05 12
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topic_facet	Phycobiliproteins Citric acid Thermodynamics Fed-batch cultivation Food-grade phycocyanin
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author	Gomaa, Mohamed
spellingShingle	Gomaa, Mohamed misc Phycobiliproteins misc Citric acid misc Thermodynamics misc Fed-batch cultivation misc Food-grade phycocyanin Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
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topic_title	Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids Phycobiliproteins (dpeaa)DE-He213 Citric acid (dpeaa)DE-He213 Thermodynamics (dpeaa)DE-He213 Fed-batch cultivation (dpeaa)DE-He213 Food-grade phycocyanin (dpeaa)DE-He213
topic	misc Phycobiliproteins misc Citric acid misc Thermodynamics misc Fed-batch cultivation misc Food-grade phycocyanin
topic_unstemmed	misc Phycobiliproteins misc Citric acid misc Thermodynamics misc Fed-batch cultivation misc Food-grade phycocyanin
topic_browse	misc Phycobiliproteins misc Citric acid misc Thermodynamics misc Fed-batch cultivation misc Food-grade phycocyanin
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title	Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
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title_full	Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
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title_sort	enhancement of phycocyanin productivity and thermostability from arthrospira platensis using organic acids
title_auth	Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
abstract	Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. © The Author(s) 2023
abstractGer	Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. © The Author(s) 2023
abstract_unstemmed	Abstract Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production from cyanobacteria. The present study evaluated different concentrations of organic acids (1, 2, and 3 mM) (citric acid, acetic acid, succinic acid, fumaric acid, and oxalic acid) under fed-batch mode on the biomass and phycobiliproteins’ production from Arthrospira platensis. Besides they were evaluated at 2.5–7.5 mM as preservative to stabilize PC at high temperatures. The incorporation of 3 mM of succinic acid into the cultivation medium enhanced the biomass and PC productivity to 164.05 and 26.70 mg $ L^{−1 } %$ day^{−1} $, which was ~ 2- and threefold higher than control, respectively. The produced PC in this treatment was food-grade with a 2.2 purity ratio. The use of organic acids also enhanced the thermal stability of PC. Citric acid (7.5 mM) markedly promoted the half-life values of PC to 189.44 min compared to 71.84 min in the control. The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. The findings of the present study confirmed that organic acids could be utilized as cost effective and sustainable compounds for promoting not only phycobiliproteins’ production but also the thermostability of PC for potential application in food industry. © The Author(s) 2023
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title_short	Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
url	https://dx.doi.org/10.1186/s12934-023-02256-2
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up_date	2024-07-03T23:19:58.010Z
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The thermodynamic analysis confirmed higher thermostability of PC in the presence of organic acids and indicated the endothermic and non-spontaneity of the thermal denaturation process. 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Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids

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