Table 3 Toxicity of phycocyanin and phycoerythrin against the nematode Caenorhabditis elegans.

From: Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

mg/ml

Phycoerythrin

Phycocyanin

% survival

0

100 ± 0.71a

100 ± 0.41 a

0.125

96.5 ± 0.21a

98.3 ± 0.28 a

0.2

98.3 ± 0.11 a

98.3 ± 0.71 a

0.5

98.3 ± 0.07 a

98.1 ± 0.3 a

1

92.1 ± 0.09 a

96.1 ± 0.5 a

  1. The data were expressed as means ± SE of three independent experiments in triplicate each. The same letter indicates that data are not significantly different from each other (P < 0.05, ANOVA followed by Tukey’s grouping tests).
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