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Related Concept Videos

Photosystems01:32

Photosystems

Photosystems are multiprotein complexes that form the functional units of photosynthesis in plants, algae, and cyanobacteria. They are found embedded in the membrane of tiny sac-like structures called thylakoids placed inside the chloroplast.
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Photosystems contain many pigment molecules, such as chlorophylls and carotenoids, arranged in a particular organization across two domains — the antenna complex and the reaction center. The main aim of the pigment molecules...
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Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...

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Related Experiment Video

Updated: Jul 2, 2026

Water in Oil Emulsions: A New System for Assembling Water-soluble Chlorophyll-binding Proteins with Hydrophobic Pigments
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W/O/W Pickering emulsions stabilized by complex modified phycocyanin.

Hongye Tian1, Zhong Zhang1, Wenjun Li2

  • 1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.

Journal of the Science of Food and Agriculture
|August 5, 2024
PubMed
Summary
This summary is machine-generated.

Ultrasound-modified phycocyanin stabilizes a water-in-oil-in-water Pickering emulsion for co-delivering vitamins B12 and E. This stable emulsion enhances nutrient protection and bioavailability, showing over 90% encapsulation and improved digestion.

Keywords:
glycationphycocyaninvitamin B12vitamin Ewater‐in‐oil‐in‐water emulsion

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Area of Science:

  • Food Science and Technology
  • Colloid and Surface Chemistry
  • Biomaterials Engineering

Background:

  • Water-in-oil-in-water (W/O/W) double emulsions offer dual loading of hydrophilic and hydrophobic substances but suffer from thermodynamic instability.
  • Pickering emulsions, stabilized by particles like proteins, present a promising avenue to enhance stability and loading capacity for practical applications.

Purpose of the Study:

  • To develop a stable W/O/W Pickering emulsion using modified phycocyanin for co-delivery of vitamin B12 (hydrophilic) and vitamin E (hydrophobic).
  • To evaluate the stability, encapsulation efficiency, protective effects, and bioavailability of co-delivered vitamins within the developed emulsion system.

Main Methods:

  • Ultrasound pretreatment and complex glycation were used to modify phycocyanin into UMPC (ultrasound pretreatment complex glycation-modified phycocyanin).
  • A W/O emulsion was formed, then homogenized with an outer aqueous phase containing UMPC to create the W/O/W Pickering emulsion.
  • Encapsulation, storage stability, UV protection, and simulated gastrointestinal digestion were assessed for co-delivered vitamin B12 (VB12) and vitamin E (VE).

Main Results:

  • A gel-like W/O/W Pickering emulsion stabilized by 10 g/kg UMPC with an 80% W/O volume ratio exhibited excellent storage and thermal stability.
  • The double emulsion achieved over 90% encapsulation efficiency for VB12 and VE, with retention rates exceeding 65% after storage and UV exposure.
  • Bioavailability significantly increased during simulated digestion, reaching 46.02% for VB12 and 52.43% for VE.

Conclusions:

  • UMPC-stabilized W/O/W Pickering emulsions serve as effective carriers for co-delivering hydrophilic and hydrophobic bioactive molecules.
  • This study demonstrates a viable strategy for creating stable emulsion systems using biological macromolecules for enhanced nutrient delivery.