Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 169: Antioxidant and Erythroprotective Effects of C-Phycocyanin from the Cyanobacterium Spirulina sp. in Attenuating Oxidative Stress Induced by Peroxyl Radicals
Molecules doi: 10.3390/molecules31010169
Authors:
Cinthia Jael Gaxiola-Calvo
Diana Fimbres-Olivarría
Ricardo Iván González-Vega
Yaeel Isbeth Cornejo-Ramírez
Ariadna Thalía Bernal-Mercado
Saul Ruiz-Cruz
José de Jesús Ornelas-Paz
Miguel Ángel Robles-García
José Rogelio Ramos-Enríquez
Carmen Lizette Del-Toro-Sánchez

Diseases caused by oxidative stress can present different susceptibilities depending on blood typing according to the ABO system and RhD factor, which turn out to be of great clinical importance. The use of antioxidants such as C-phycocyanin (a phycobiliprotein) could be an alternative to mitigate oxidative stress in the blood. Therefore, the objective of this study is to evaluate the antioxidant and erythroprotective activity of C-phycocyanin (C-PC) from Spirulina sp. against oxidative stress caused by peroxyl radicals, before and after in vitro digestion, comparing susceptibilities between blood groups. C-phycocyanin from Spirulina sp. was obtained commercially. The antioxidant capacity by ABTS+•, DPPH•, and FRAP assays of the bioaccessible fraction of C-PC increased compared to baseline in all assays. Samples appear to have high hydrogen atom transfer. C-PC is not cytotoxic in most blood groups. The AAPH hemolysis assays showed differences between blood groups, yielding results of 27.90, 22.60, 26.94, 27.66, 28.16, 28.34, and 24.91% hemolysis for O+, O−, A+, A−, B+, AB+, and AB−, respectively. Furthermore, in vitro digestion increased the erythroprotective effect in the bioavailable fraction in most blood groups, showing 37.12, 80.13, 5.48, 92.38, 67.93, 80.30, and 76.49% inhibition of hemolysis in O+, O−, A+, A−, B+, AB+, and AB−, respectively. These results demonstrate the biotechnological and biomedical potential of phycobiliproteins as safe candidates for the development of nutraceuticals and functional foods aimed at preventing oxidative damage.