<?xml version="1.0" encoding="utf-8"?>
<journal>
<title>Iranian Journal of Fisheries Sciences</title>
<title_fa>مجله علوم شیلاتی ایران</title_fa>
<short_title>IJFS</short_title>
<subject>Agriculture</subject>
<web_url>http://jifro.ir</web_url>
<journal_hbi_system_id>1</journal_hbi_system_id>
<journal_hbi_system_user>admin</journal_hbi_system_user>
<journal_id_issn>1562-2916</journal_id_issn>
<journal_id_issn_online>2322-5696</journal_id_issn_online>
<journal_id_pii></journal_id_pii>
<journal_id_doi>10.18869/acadpub.ijfs</journal_id_doi>
<journal_id_iranmedex></journal_id_iranmedex>
<journal_id_magiran></journal_id_magiran>
<journal_id_sid></journal_id_sid>
<journal_id_nlai></journal_id_nlai>
<journal_id_science></journal_id_science>
<language>en</language>
<pubdate>
	<type>jalali</type>
	<year>1399</year>
	<month>4</month>
	<day>1</day>
</pubdate>
<pubdate>
	<type>gregorian</type>
	<year>2020</year>
	<month>7</month>
	<day>1</day>
</pubdate>
<volume>19</volume>
<number>4</number>
<publish_type>online</publish_type>
<publish_edition>1</publish_edition>
<article_type>fulltext</article_type>
<articleset>
	<article>


	<language>en</language>
	<article_id_doi></article_id_doi>
	<title_fa></title_fa>
	<title>Antioxidant and antibacterial activities of C-phycocyanin from common name Spirulina platensis</title>
	<subject_fa>aquaculture</subject_fa>
	<subject>aquaculture</subject>
	<content_type_fa>پژوهشي</content_type_fa>
	<content_type>Orginal research papers</content_type>
	<abstract_fa></abstract_fa>
	<abstract>In this study, the antibacterial and antioxidant properties of C-phycocyanin (C-PC) from &lt;em&gt;Spirulina platensis&lt;/em&gt; were evaluated. The extraction and purification of C-PC were carried out using lyzosyme and ammonium sulphate precipitation, respectively. DPPH radical-scavenging activity, ferric reducing antioxidant power (FRAP) and Fe&lt;sup&gt;2+&lt;/sup&gt;-chelating activity were used for evaluation of antioxidant properties of C-PC. Antibacterial activity was also performed using agar well diffusion and microdilution [minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC)]. The selected bacteria were &lt;em&gt;Escherichia coli&lt;/em&gt;,&lt;em&gt; Staphylococcus aureus&lt;/em&gt;,&lt;em&gt; Listeria monocytogenes&lt;/em&gt;,&lt;em&gt; Streptococcus iniae&lt;/em&gt; and &lt;em&gt;Yersinia ruckeri&lt;/em&gt;. The results showed that the biomass production was 1120 mg L&lt;sup&gt;-1&lt;/sup&gt; and C-PC concentration in crude extracts and purified by (NH&lt;sub&gt;4&lt;/sub&gt;)&lt;sub&gt;2&lt;/sub&gt;SO&lt;sub&gt;4&lt;/sub&gt; were also 1.815 and 3.75 mg ml&lt;sup&gt;-1&lt;/sup&gt;, respectively. The results of DPPH, FRAP and Fe&lt;sup&gt;2+&lt;/sup&gt;-chelating activities of C-PC was 45.75%, 0.051 mg TAE g&lt;sup&gt;-1&lt;/sup&gt; and 40.23% at zero time and 41.56%, 0.046 mg TAE g&lt;sup&gt;-1&lt;/sup&gt; and 36.56% after 60 days at -18&amp;deg;C, respectively. The results of agar well diffusion indicated that &lt;em&gt;L. monocytogenes&lt;/em&gt; and &lt;em&gt;S. &lt;/em&gt;&lt;em&gt;iniae&lt;/em&gt; were the most sensitive and resistant, respectively among examined bacteria in different concentrations of C-PC (0- 25 &amp;micro;g ml&lt;sup&gt;-1&lt;/sup&gt;) and the mean of inhibition zones were also 7.50-22.11mm. The results of MIC and MBC of C-PC (as &amp;micro;g ml&lt;sup&gt;-1&lt;/sup&gt;) were 50-500 and 100-500, respectively. As a conclusion, C-PC from &lt;em&gt;S. platensis&lt;/em&gt; had high potential of antioxidant activity &lt;em&gt;in vitro&lt;/em&gt; and it can be used as natural antioxidants in variety of foods. Antibacterial activity of C-PC was lower than other algal pigments (such as astaxanthin and C-PC in other cyanobacteria).</abstract>
	<keyword_fa></keyword_fa>
	<keyword>Antibacterial properties, Antioxidant activity, C-phycocyanin, Spirulina platensis</keyword>
	<start_page>1911</start_page>
	<end_page>1927</end_page>
	<web_url>http://jifro.ir/browse.php?a_code=A-10-2328-1&amp;slc_lang=en&amp;sid=1</web_url>


<author_list>
	<author>
	<first_name>R.</first_name>
	<middle_name></middle_name>
	<last_name>Safari</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>safari1351@gmail.com</email>
	<code>100319475328460035695</code>
	<orcid>100319475328460035695</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>PhD student</affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


	<author>
	<first_name>Z.</first_name>
	<middle_name></middle_name>
	<last_name>Raftani Amiri</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>zramiri@gmail.com</email>
	<code>100319475328460035696</code>
	<orcid>100319475328460035696</orcid>
	<coreauthor>Yes
</coreauthor>
	<affiliation>Associate Professor</affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


	<author>
	<first_name>R.</first_name>
	<middle_name></middle_name>
	<last_name>Esmaeilzadeh Kenari</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>reza_kenari@yahoo.com</email>
	<code>100319475328460035697</code>
	<orcid>100319475328460035697</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Associate Professor</affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


</author_list>


	</article>
</articleset>
</journal>
