Abstract
Due to consumers’demand for natural pigments new sources have been explored, the marine environment among others. This paper studied the optimal extraction conditions and preliminary characterized a blue pigment obtained from Stomolophus meleagris jellyfish. Specimens were collected from State of Sonora seashore, at the Gulf of California, Mexico. The umbrella color was not homogeneous where a more intense blue color was observed at the edge. The pigment was obtained after tissue sonication at 35 kHz and extraction with artificial seawater, and purified by ultrafiltration through 30 and 100-kDa MCD membranes.The pigment is not a carotenoid, as concluded by its insolubility in non-polar solvents. A 100 kDa protein was associated to the chromophore, conversely with other jellyfish species where the protein moiety is around 30 kDa. This higher protein molecular weight was possible due to a multimeric glycoprotein. By using PAS staining it was concluded that this pigment includes a glycoprotein, showing similar characteristics to the blue pigment extracted from Casiopea xamachana and Rizostoma pulmo.The associated protein was separated from the pigment-protein complex using two commercial proteases. Pigment stability was followed during storage for 35 days at 4 and –20°C. The obtained partially purified pigment was efficiently extracted with 10% ethanol, stable at pH 3 to 9, but not stable to heating.
Similar content being viewed by others
REFERENCES
Aberoumand, A., A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry, World J. Dairy Food Sci., 2011, vol. 6, pp. 71–78.
Albalasmeh, A.A., Berhe, A.A., and Ghezzehei, T.A., A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry, Carb. Polym., 2013, vol. 97, pp. 253–261.
Armenta López, R. and Guerrero Legarreta, I., Stability studies on astaxanthin extracted from fermented shrimp by-products, J. Agric. Food Chem., 2009, vol. 57, pp. 6095–6100.
Bandaranayake, W.M., The nature and role of pigments of marine invertebrates, Nat. Prod. Rep., 2006, vol. 23, pp. 223–255.
Berges, J.A., Franklin, D.J., and Harrison, P.J., Evolution of an artificial seawater medium: improvement in enriched seawater, artificial water over the last two decades, J. Phycol., 2001, vol. 37, pp. 1138–1145.
Blanquet, R.S. and Phelan, M.A., An unusual blue mesogleal protein from the mangrove jellyfish Cassiopea xamachana, Mar. Biol., 1987, vol. 94, pp. 423–430.
Bulina, M.E., Lukyanov, K.A, Yampolsky, I.V, et al., New class of blue animal pigments based on frizzled and kringle protein domains, J. Biol. Chem., 2004, vol. 279, pp. 43367–43370.
Cai, Z., Wu, J., Chen, L., et al., Purification and characterisation of aquamarine blue pigment from the shells of abalone (Haliotis discus hannai Ino), Food Chem., 2011, vol. 128, pp. 129–133.
Carvalho-Saucedo, L., López-Martínez, J., and García-Domínguez, F., Fecundidad de la medusa Stolomophus meleagris (Rhizostomeae: Stomolophidae) en el Golfo de California, Int. J. Trop. Biol., 2012, vol. 60, pp. 1721–1729.
Cuadras, C.M., Nuevos Métodos de Análisis Multivariante (New Methods in Multivariate Analysis), Barcelona: CMC Editions, 2014.
Doerner, K.C. and White, B.A., Detection of glycoproteins separated by nondenaturing polyacrylamide gel electrophoresis using the periodic acid-Schiff stain, Anal. Biochem., 1990, vol. 187, pp. 147–150.
García-Barrientos, R., Nopaltitla-Delgadillo, M., Cira-Chávez, L., et al., Análisis espectral y de color del pigmento de medusa comestible “Bola de Cañón” Stomolophus meleagris, Proc. XIV Natl. Congr. Biotechnol. Bioeng., Querétaro, Mexico, 2011.
García Barrientos, R., Nopaltitla, M., Cira Chávez, L., et al., Pigmentos azul de medusa comestible “bola de cañón” Stomolophus meleagris, como una alternativa antioxidante en la industria de alimentos, Proc. VIII Congr. Iberoamer. Ing. Alim., Lima, Peru, 2011.
Gastineau, R., Turcotte, F., Pouvreau, J.B., et al., Marennine, promising blue pigments from a widespread Haslea diatom species complex, Mar. Drugs, 2014, vol. 12, pp. 3161–3189.
Guerrero Legarreta, I., López, E., and Armenta, R., Pigmentos, in Química de Alimentos (Food Chemistry), Mexico City: Pearson Educación, 2006, pp. 401–443.
Hendry, G.A.F. and Houghton, J.D., Natural Food Colorants, Glasgow, Scotland: Blackie Academic and Professional, 1996.
Hsieh, Y.H.P., Ming F., and Rudloe, J., Potential of utilizing jellyfish as food in Western countries, Trends Food Sci. Technol., 1994, vol. 5, pp. 225–229.
Huang, Y.W., Cannonball jellyfish Stomolophus meleagris as a food resource, J. Food Sci., 1988, vol. 53, pp. 341–343.
Laemmli, U.K., Cleavage of structure proteins during the assembly of head of bacteriophage T4, Nature, vol. 1970, pp. 680–685.
Leone, A., Lecci, R.A., Durante, L.M., et al., Extract from the zooxanthellate jellyfish Cotylorhiza tuberculata modulates gap junction intercellular communication in human cell cultures, Mar. Drugs, 2013, vol. 11, pp. 1728–1762.
Masuda, A., Baba, T., Dohmae, N., et al., Mucin (qniumucin), a glycoprotein from jellyfish, and determination of its main chain structure, J. Nat. Prod., 2007, vol. 70, pp. 1089–1092.
Mortensen, A., Carotenoids and other pigments as natural colorants, Pure Appl. Chem., 2006, vol. 78, pp. 1477–1491.
Nopatitla, M., Extracción del Pigmento Azul de la Medusa Comestible “Bola de cañón” Stolomophus meleagris y su Actividad Antioxidante, Final Report in Food Engineering, Mexico City: Universidad Autónoma Metropolitana, 2012.
Omori, M. and Nakano, E., Jellyfish fisheries in southeast Asia, Hydrobiologia, 2001, vol. 451, pp.19–26.
Phelan, M.A., Matta, J.L., Reyes, Y.M., et al., Associations between metals and the blue mesogleal protein of Cassiopea xamachana, Mar. Biol., 2006, vol. 149, pp. 307–312.
Ren, G.Y., Li, B.F., Zhao, X., et al., Screening of extraction methods for glycoproteins from jellyfish (Rhopilema esculentum) oral-arms by high performance liquid chromatography, J. Ocean Univ. China, 2009, vol. 8, pp. 83–88.
Rocha, J., Peixe, L., Gomes, N.C.M., et al., Cnidarians as a source of new marine bioactive compounds. An overview of the last decade and future steps for bioprospecting, Mar. Drugs, 2011, vol. 9, pp. 1860–1886.
Steel, R.G. and Torrie, J.H., Bioestadística: Principios y Procedimientos (Biostatistics: Principles and Procedures), Bogota, Colombia: McGraw-Hill, 1988.
Tseng, Y.Y., Chen, M.T., and Lin, C.F., Growth, pigment production and protease activity of Monascus purpureus as affected by salt, sodium nitrite, polyphosphate and various sugars, J. Appl. Microbiol., 2000, vol. 88, pp. 31–37.
Yanushevich, Yu.G., Shagin, D.A., Fradkov, A.F., et al., Spectral diversity among members of the green fluorescent protein family in hydroid jellyfish (Cnidaria, Hydrozoa), Russ. J. Bioorg. Chem., 2005, vol. 31, pp. 43–47.
Zagalsky, P.F., Crystallisation of astaxanthin-proteins of Velella velella (Coelenterata: chondrophora), Comp. Biochem. Physiol. Part B: Comp. Biochem., 1982, vol. 71, pp. 235–236.
Zhuang, Y., Sun, L., Zhao, X., et al., Investigation of gelatin polypeptides of jellyfish (Rhopilema esculentum) for their antioxidant activity in vitro. Food Technol. Biotechnol., 2010, vol. 48, pp. 222–228.
Author information
Authors and Affiliations
Corresponding author
Additional information
The article is published in the original.
Rights and permissions
About this article
Cite this article
Lugo-Magaña, O., García, X.G., Barrientos, R.G. et al. Preliminary Characterization of a Blue Pigment Extracted from “Cannon Ball” Jellyfish Stomolophus meleagris. Russ J Mar Biol 44, 477–483 (2018). https://doi.org/10.1134/S1063074018060081
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S1063074018060081