Purification of selenium-containing allophycocyanin from selenium-enriched Spirulina platensis and its hepatoprotective effect against t-BOOH-induced apoptosis

Cundong Fan, Jie Jiang, Xi Yin, Ka Hing Wong, Wenjie Zheng, Tianfeng Chen

Research output: Journal article publicationJournal articleAcademic researchpeer-review

24 Citations (Scopus)

Abstract

A fast protein liquid chromatographic method for purification of selenium-containing allophycocyanin (Se-APC) from selenium-enriched Spirulina platensis was demonstrated in this study. The purification procedures included ammonium sulphate precipitation and hydroxylapatite chromatography. Highly pure Se-APC with Se concentration of 415.7 μg g-1protein was finally obtained. In haemolysis assay, increase in MDA content and ROS generation were found in erythrocytes exposed to t-BOOH. Se-APC exhibited higher antioxidant activity and better protective effect than APC on erythrocytes against t-BOOH-induced oxidative damage. Morphological change of erythrocytes as detected by atomic force microscopy was effectively reversed by Se-APC. In the hepatoprotective model, cytotoxicity induced by t-BOOH in HepG2 cells was significantly attenuated by Se-APC. The studies on the mechanism revealed that Se-APC could block the t-BOOH-induced apoptosis and G2/M cell cycle arrest. The findings suggest that Se-APC is a promising seleno-protein with potential applications in treatment of diseases related with oxidative stress.
Original languageEnglish
Pages (from-to)253-261
Number of pages9
JournalFood Chemistry
Volume134
Issue number1
DOIs
Publication statusPublished - 1 Sep 2012

Keywords

  • Antioxidant
  • Apoptosis
  • Hepatoprotective effect
  • Selenium-containing allophycocyanin
  • Spirulina platensis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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