Characterization of cannonball jellyfish (Stomolophus sp. 2) blue protein: a pH-stable pigment
| Autor: | Lourdes Mariana Díaz-Tenorio, Leticia García-Rico, Luis Alonso Leyva Soto, Pablo Gortáres-Moroyoqui, Jorge A. Rodriguez, Raúl Balam Martínez-Pérez |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Jellyfish
Scyphozoa Health Toxicology and Mutagenesis Metal ions in aqueous solution 010501 environmental sciences 01 natural sciences Pigment biology.animal Animals Environmental Chemistry Mexico 0105 earth and related environmental sciences biology Pigmentation Chemistry Cannonball jellyfish Hydrogen Peroxide General Medicine Hydrogen-Ion Concentration biology.organism_classification Pollution Chaotropic agent Ionic strength visual_art Critical micelle concentration visual_art.visual_art_medium Halotolerance Nuclear chemistry |
| Zdroj: | Environmental Science and Pollution Research. 27:28597-28606 |
| ISSN: | 1614-7499 0944-1344 |
| Popis: | Pigments are present in a broad variety of terrestrial and aquatic organisms. The cannonball jellyfish (Stomolophus sp. 2) is an important fishery resource in the northwest of Mexico and is processed to be traded and consumed as seafood. During the process, water with a soluble blue pigment and other compounds are discarded to the environment. In this work, we present some properties of the blue pigment from Stomolophus sp.2 (S2bp), to decide if it could be considered as a potential value-added waste and avoid the blue proteinaceous pigment wastewater. S2bp was purified to homogeneity and had a molecular mass of 28.0 kDa; this protein exhibited a ʎmax at 650 nm, contained Zn2+ and Cu2+ metal ions, and was stable from 10 to 50 °C and in a pH range of 3.0 to 13.0 for 1 h. It had halotolerant characteristics maintaining the blue coloration in a broad range of ionic strength (0–4 M NaCl) and showed changes in ʎmax with chaotropic salts. In addition, S2bp was stable in the presence of organic acids and EDTA and in zwitterionic, anionic, and nonionic detergents at critical micellar concentration. However, oxidant reagents like NaClO and H2O2 decrease the coloration. These results show that the jellyfish pigment is a stable protein which makes it an alternative pigment for the food industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink