196
M. R. Nikolic et al.
Bhattacharya, S., Bhayani, K., Ghosh, T., Bajaj, S., Trivedi, N., & Mishra, S. (2018). Stability
of phycobiliproteins using natural preservative ε-Polylysine (ε-PL). Journal of Fermentation
TechnologyJournal of Fermentation Technology, 7, 149.
Bhayani, K., Mitra, M., Ghosh, T., & Mishra, S. (2016). C-Phycocyanin as a potential biosensor
for heavy metals like Hg2+ in aquatic systems. RSC Advances, 6, 111599–111605.
Blau, S. M., Bennett, D. I. G., Kreisbeck, C., Scholes, G. D., & Aspuru-Guzik, A. (2018).
Local protein solvation drives direct down-conversion in phycobiliprotein PC645 via incoherent
vibronic transport. Proceedings of the National Academy of Sciences of the United States of
America, 115, E3342–E3350.
Bleakley, S., Hayes, M., 2017. Algal proteins: Extraction, application, and challenges concerning
production. Foods 6, pii: E33.
Braga, A. R. C., da Silva Figueira, F., da Silveira, J. T., de Morais, M. G., Costa, J. A. V., & Kalil, V.
S. J. (2016). Improvement of thermal stability of C-phycocyanin by nanofiber and preservative
agents. Journal of Food Processing and Preservation, 40, 1264–1269.
Cai, C., Wang, Y., Li, C., Guo, Z., Jia, R., Wu, W., et al. (2014). Purification and photodynamic
bioactivity of phycoerythrin and phycocyanin from Porphyra yezoensis Ueda. Journal of Ocean
University of China, 13, 479–484.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., FalconCama, V., Piniella-Matamoros, B., et al. (2018). Beneficial effects of oral administration of C-phycocyanin and phycocyanobilin in rodent models of experimental autoimmune
encephalomyelitis. Life Sciences, 194, 130–138.
Chen, T., Wong, Y. S., & Zheng, W. (2006). Purification and characterization of selenium-containing
phycocyanin from selenium-enriched Spirulina platensis. Phytochemistry, 67, 2424–2430.
Chen, H., Jiang, P., Li, F., & Wu, H. (2015a). Improving production of thermostable and fluorescent
holo-beta-allophycocyanin by metabolically engineered Escherichia coli using response surface
methodology. Preparative Biochemistry & Biotechnology, 45, 730–741.
Chen, Z., Zhan, J., Chen, Y., Yang, M., He, C., Ge, F., et al. (2015b). Effects of Phosphorylation of
beta subunits of phycocyanins on state transition in the model cyanobacterium Synechocystis sp.
PCC 6803. Plant & Cell Physiology, 56, 1997–2013.
Cherdkiatikul, T., & Suwanwong, Y. (2014). Production of the alpha and beta subunits of Spirulina
allophycocyanin and C-phycocyanin in Escherichia coli: A comparative study of their antioxidant
activities. Journal of Biomolecular Screening, 19, 959–965.
Cole, W. J., Chapman, D. J., & Siegelman, H. W. (1967). Structure of phycocyanobilin. Journal of
the American Chemical Society, 89, 3643–3645.
Combet, S., & Zanotti, J. M. (2012). Further evidence that interfacial water is the main “driving
force” of protein dynamics: A neutron scattering study on perdeuterated C-phycocyanin. Physical
Chemistry Chemical Physics: PCCP, 14, 4927–4934.
Deschoenmaeker, F., Facchini, R., Leroy, B., Badri, H., Zhang, C. C., & Wattiez, R. (2014).
Proteomic and cellular views of Arthrospira sp. PCC 8005 adaptation to nitrogen depletion.
Microbiology, 160, 1224–1236.
Dufossé, L. (2018). Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food
and feed industries. In: A. Grumezescu, A.M. Holban (Eds.), Natural and artificial flavoring
agents and food dyes. Handbook of food bioengineering, VII (pp. 113–132). Elsevier.
Dumay, J., Clement, N., Morancais, M., & Fleurence, J. (2013). Optimization of hydrolysis conditions of Palmaria palmata to enhance R-phycoerythrin extraction. Bioresource technology, 131,
21–27.
Eisenberg, I., Harris, D., Levi-Kalisman, Y., Yochelis, S., Shemesh, A., Ben-Nissan, G., et al. (2017).
Concentration-based self-assembly of phycocyanin. Photosynthesis Research, 134, 39–49.
Elgabarty, H., Schmieder, P., & Sebastiani, D. (2013). Unraveling the existence of dynamic water
channels in light-harvesting proteins: Alpha-C-phycocyanobilin in vitro. Chemical Science, 4,
755–763.
M. R. Nikolic et al.
Bhattacharya, S., Bhayani, K., Ghosh, T., Bajaj, S., Trivedi, N., & Mishra, S. (2018). Stability
of phycobiliproteins using natural preservative ε-Polylysine (ε-PL). Journal of Fermentation
TechnologyJournal of Fermentation Technology, 7, 149.
Bhayani, K., Mitra, M., Ghosh, T., & Mishra, S. (2016). C-Phycocyanin as a potential biosensor
for heavy metals like Hg2+ in aquatic systems. RSC Advances, 6, 111599–111605.
Blau, S. M., Bennett, D. I. G., Kreisbeck, C., Scholes, G. D., & Aspuru-Guzik, A. (2018).
Local protein solvation drives direct down-conversion in phycobiliprotein PC645 via incoherent
vibronic transport. Proceedings of the National Academy of Sciences of the United States of
America, 115, E3342–E3350.
Bleakley, S., Hayes, M., 2017. Algal proteins: Extraction, application, and challenges concerning
production. Foods 6, pii: E33.
Braga, A. R. C., da Silva Figueira, F., da Silveira, J. T., de Morais, M. G., Costa, J. A. V., & Kalil, V.
S. J. (2016). Improvement of thermal stability of C-phycocyanin by nanofiber and preservative
agents. Journal of Food Processing and Preservation, 40, 1264–1269.
Cai, C., Wang, Y., Li, C., Guo, Z., Jia, R., Wu, W., et al. (2014). Purification and photodynamic
bioactivity of phycoerythrin and phycocyanin from Porphyra yezoensis Ueda. Journal of Ocean
University of China, 13, 479–484.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., FalconCama, V., Piniella-Matamoros, B., et al. (2018). Beneficial effects of oral administration of C-phycocyanin and phycocyanobilin in rodent models of experimental autoimmune
encephalomyelitis. Life Sciences, 194, 130–138.
Chen, T., Wong, Y. S., & Zheng, W. (2006). Purification and characterization of selenium-containing
phycocyanin from selenium-enriched Spirulina platensis. Phytochemistry, 67, 2424–2430.
Chen, H., Jiang, P., Li, F., & Wu, H. (2015a). Improving production of thermostable and fluorescent
holo-beta-allophycocyanin by metabolically engineered Escherichia coli using response surface
methodology. Preparative Biochemistry & Biotechnology, 45, 730–741.
Chen, Z., Zhan, J., Chen, Y., Yang, M., He, C., Ge, F., et al. (2015b). Effects of Phosphorylation of
beta subunits of phycocyanins on state transition in the model cyanobacterium Synechocystis sp.
PCC 6803. Plant & Cell Physiology, 56, 1997–2013.
Cherdkiatikul, T., & Suwanwong, Y. (2014). Production of the alpha and beta subunits of Spirulina
allophycocyanin and C-phycocyanin in Escherichia coli: A comparative study of their antioxidant
activities. Journal of Biomolecular Screening, 19, 959–965.
Cole, W. J., Chapman, D. J., & Siegelman, H. W. (1967). Structure of phycocyanobilin. Journal of
the American Chemical Society, 89, 3643–3645.
Combet, S., & Zanotti, J. M. (2012). Further evidence that interfacial water is the main “driving
force” of protein dynamics: A neutron scattering study on perdeuterated C-phycocyanin. Physical
Chemistry Chemical Physics: PCCP, 14, 4927–4934.
Deschoenmaeker, F., Facchini, R., Leroy, B., Badri, H., Zhang, C. C., & Wattiez, R. (2014).
Proteomic and cellular views of Arthrospira sp. PCC 8005 adaptation to nitrogen depletion.
Microbiology, 160, 1224–1236.
Dufossé, L. (2018). Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food
and feed industries. In: A. Grumezescu, A.M. Holban (Eds.), Natural and artificial flavoring
agents and food dyes. Handbook of food bioengineering, VII (pp. 113–132). Elsevier.
Dumay, J., Clement, N., Morancais, M., & Fleurence, J. (2013). Optimization of hydrolysis conditions of Palmaria palmata to enhance R-phycoerythrin extraction. Bioresource technology, 131,
21–27.
Eisenberg, I., Harris, D., Levi-Kalisman, Y., Yochelis, S., Shemesh, A., Ben-Nissan, G., et al. (2017).
Concentration-based self-assembly of phycocyanin. Photosynthesis Research, 134, 39–49.
Elgabarty, H., Schmieder, P., & Sebastiani, D. (2013). Unraveling the existence of dynamic water
channels in light-harvesting proteins: Alpha-C-phycocyanobilin in vitro. Chemical Science, 4,
755–763.