FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 404-407.

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The Studies on in vitro Anti-oxygen Free Radical of Nostoc Sphaeroids kutz Phycoerythrin

 WANG  Xing-Ping, XIE  Bi-Jun, PAN  Si-Yi, CHEN  De-Wen   

  1. 1.College of Food Science and Technology, Huazhong Agriculture University; 2.School of Biological Science and Technology, Hubei Institute for Nationalities
  • Online:2005-08-15 Published:2011-09-19

Abstract: The significant biological and pharmacological activity of Nostoc Sphaeroids kutz with abound nutrition and infrequent distribution had been paid people’s much attention. In order to ascertain its active component, the phycoerythin was used as material. On the basis of systemically studies on preparation and purification of phycoerythrin, Scavenge capability of oxygen free radical was studied by chemiluminescence. The main results were shown that scavenge capability of oxygen free radical was orderly crud extract, phycoerythrin, phycocynin, and PE was orderly, H 2 O 2 radical,• OH radical, O 2 •radical, respectively.

Key words: Nostoc Sphaeroids kutz, phycoerythrin, in vitro, antioxygen free radical activity