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Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin

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Abstract

Excessive generation of oxygen free radicals plays a pivotal role in destruction of biological molecules like DNA, proteins, lipids, carbohydrates and results in various pathologies including neuronal disorders. Antioxidant molecules from natural products are reported to have ability to mitigate their production or at least halt their progression and metastasis in the system. Different studies have been performed to spot antioxidants from natural sources and attempts have been made to integrate them in conventional therapy. In our present study, food grade Phycocyanin, a nutraceutical isolated from Spirulina platensis, has been evaluated for its in vitro and in vivo antioxidant potential using a battery of antioxidant assays viz. DPPH, TAC, FRAP, hydroxyl radical, hydrogen peroxide scavenging, SOD, GSH, and LPO assays. Reducing properties of Phycocyanin were also assessed by FRAC assay. For in vivo evaluation of antioxidant profile, animal model of intracerebroventricular administration of streptozotocin was employed. Levels of oxidative stress biomarkers were measured in cortex and hippocampal parts of brain. Results obtained depicted that Phycocyanin demonstrated a dose-dependent pattern in its efficacy, which indicates the presence of free radical scavenger moieties and possible role as a neuroprotective agent.

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Acknowledgement

Acknowledgements are due to Council of Scientific and Industrial Research (CSIR), New Delhi for Research Associateship.

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Authors and Affiliations

  1. University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, India

    Madhunika Agrawal & Kanwaljit Chopra

  2. Department of Pharmacology, Post Graduate Institute of Medical Education & Research, Chandigarh, India

    Seema Bansal

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  1. Madhunika Agrawal
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  2. Seema Bansal
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  3. Kanwaljit Chopra
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Correspondence to Kanwaljit Chopra.

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All applicable international, national, and/or institutional guidelines for the care and use of animals were followed. All procedures performed in studies involving animals were in accordance with the ethical standards of the institution or practice at which the studies were conducted.

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Agrawal, M., Bansal, S. & Chopra, K. Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin. J Food Sci Technol 58, 4382–4390 (2021). https://doi.org/10.1007/s13197-020-04922-4

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  • DOI: https://doi.org/10.1007/s13197-020-04922-4

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