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Acid composition comprising a phycocyanin

a technology of phycocyanin and acid composition, which is applied in the direction of drug composition, peptide source, peptide, etc., can solve the problems of phycocyanin not being used as food colouring or antioxidant properties, limiting its use, and loss of colouring,

Pending Publication Date: 2018-09-27
FERMENTALG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention is a composition that includes a type of pigment called phycocyanin, which is stable at acidic pH levels. This results in a more stable color over time.

Problems solved by technology

That spirulina-derived phycocyanin, however, has the disadvantage of being unstable at acidic pH, below 5, leading to loss of colouring and to precipitation, which limit its use.
Consequently, there are many acidic food compositions, notably carbonated or noncarbonated beverages, for which spirulina-derived phycocyanin cannot be used as food colouring or for its antioxidant properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 2

n of Phycocyanins

[0094]Strains Galdieria sulphuraria (UTEX#2919) and / or Cyanidioscyizon merolae (ACUF199) were cultivated under the conditions of example 1.

[0095]Phycocyanin is then extracted according to a modification of the protocol described by Moon et al., 2014 (op. cit.). Said modification consists in replacing the phosphate buffer used to solubilize phycocyanin with demineralized water.

[0096]An extract (also called “phycocyanin extract” or “crude extract”) which comprises, in addition to the phycocyanin of interest, other water-soluble proteins, is thus obtained. The phycocyanin extract can have several possible qualities depending on the method of extraction and / or purification used. For example, a crude extract will contain a higher amount of water-soluble proteins, other than phycocyanin, than that found in a purified extract. By purified extract is meant a crude extract of which a portion of the water-soluble proteins have been removed by ultrafiltration, hollow-fibre fil...

example 4

ve Analysis of Apoprotein Sequences of Phycocyanin and Allophycocyanin from Different Microalgae and Measurement of the Isoelectric Points Thereof

[0108]In order to identify a possible cause for the increase in resistance to acidic pH, a comparison of the sequences of the α and β subunits of phycocyanins and allophycocyanins produced by various microorganisms, particularly microalgae, was performed using the BLASTP program, the use of which is well-known to those skilled in the art, on the basis of published sequences accessible in databases (see accession number). The comparison is made in relation to the apoprotein sequence of the corresponding subunit of strain Galdieria sulphuraria.

[0109]At the same time, the isoelectric point of the α- and β-subunit apoproteins of phycocyanins and allophycocyanins whose sequence comparison was carried out was determined by the computational procedure described by Patrickios and Yamasaki (1995).

[0110]Phycocyanin and allophycocyanin produced by s...

example 5

Over Time in a Beverage

[0114]The stability test in acid medium over time for the phycocyanin extracted from strain UTEX#2919 was carried out by adding the phycocyanin to a lemonade beverage (pH 2.95; as described in example 6: beverage 1). After adding 0.025‰ of phycocyanin the apoprotein sequence of which consists of variant of SEQ ID NO 1, the beverage was exposed to a day / night cycle (16 h / 8 h) with artificial light for 6 weeks, at room temperature.

[0115]Regular samples are taken over time in order to measure the absorbance at 618 nm. An aliquot is taken at weeks 0 (W0), 2 (W2), 4 (W4) and 6 (W6), and the absorbance at 618 nm measured with the ultraspec 2100 pro spectrophotometer (Amersham) in order to define the 100% colour point. Residual colour is expressed as a percentage of the initial reference value.

[0116]FIG. 3 shows the results of this experiment. Steady colour loss over time during long-term exposure to light is noted. However, after 6 weeks of exposure more than 60% of...

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Abstract

The invention relates to an acid composition, particularly an acid food composition, comprising at least one phycocyanin resistant to pH acid.

Description

FIELD OF THE INVENTION[0001]The present invention concerns an acidic composition, particularly an acidic food composition, comprising at least one acidic-pH-stable phycocyanin.STATE OF THE ART[0002]Phycocyanins are food colourings which give a blue colour to the products to which they are added. Phycocyanin extracted from spirulina is today the only natural blue pigment approved by the US-FDA (FR Doc No: 2013-19550). It is sold in liquid form, or in powder form for use as blue pigment in foods.[0003]That spirulina-derived phycocyanin, however, has the disadvantage of being unstable at acidic pH, below 5, leading to loss of colouring and to precipitation, which limit its use. In the best case, the loss of stability occurs around pH 4 (cf. technical specifications of the spirulina-derived phycocyanin Linablue®; http: / / www.dlt-spl.co.jp / business / en / spirulina / linablue.html).[0004]Consequently, there are many acidic food compositions, notably carbonated or noncarbonated beverages, for wh...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L2/58C07K14/405C07K1/14A23L5/46
CPCA23L2/58C07K14/405C07K1/145A23L5/46A23V2002/00A23L33/185A23L2/00A23V2250/548C12P23/00C12N1/12C12P17/165A23L5/43A61P19/00C12P21/00
Inventor CAGNAC, OLIVIER
Owner FERMENTALG
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