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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

There are multiple associations between the different blood groups (ABO and RhD) and the incidence of oxidative stress-related diseases, such as certain carcinomas and COVID-19. Bioactive compounds represent an alternative to its prevention and treatment. Phycobiliproteins (PBP) are bioactive compounds present in the microalga Porphyridium cruentum and, despite its antioxidant activity, their inhibitory effect on hemolysis has not been reported. The aim of this work was to evaluate the erythroprotective potential of phycobiliproteins from P. cruentum in different blood groups. The microalga was cultured in F/2 medium under controlled laboratory conditions. Day 10 of culture was determined as the harvest point. The microalgal biomass was lyophilized and a methanolic (MetOH), Tris HCl (T-HCl), and a physiological solution (PS) ultrasound-assisted extraction were performed. Extract pigments were quantified by spectrophotometry. The antioxidant activity of the extracts was evaluated with the ABTS+•, DPPH, and FRAP methods, finding that the main antioxidant mechanism on the aqueous extracts was HAT (hydrogen atom transfer), while for MetOH it was SET (single electron transfer). The results of the AAPH, hypotonicity, and heat-induced hemolysis revealed a probable relationship between the different antigens (ABO and RhD) with the antihemolytic effect, highlighting the importance of bio-directed drugs.

Details

Title
Erythroprotective Potential of Phycobiliproteins Extracted from Porphyridium cruentum
Author
Rubria Lucía Peña-Medina 1 ; Fimbres-Olivarría, Diana 1   VIAFID ORCID Logo  ; Enríquez-Ocaña, Luis Fernando 1   VIAFID ORCID Logo  ; Martínez-Córdova, Luis Rafael 1 ; Del-Toro-Sánchez, Carmen Lizette 2   VIAFID ORCID Logo  ; López-Elías, José Antonio 1 ; González-Vega, Ricardo Iván 3   VIAFID ORCID Logo 

 Department of Scientific and Technological Research, University of Sonora, Blvd Luis Encinas y Reforma S/N, Col. Centro, Hermosillo 83000, Mexico 
 Department of Research and Postgraduate in Food, University of Sonora, Blvd Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico 
 Department of Medical and Life Sciences, Cienega University Center (CUCIÉNEGA), University of Guadalajara, Av. Universidad 1115, Lindavista, Ocotlán 47820, Mexico 
First page
366
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
22181989
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2791669696
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.