1. WoW Statement
Robert William Mc
Clelland Pott
About this WoW: True Blue
As a research engineer I wanted to explore a
subject that was beautiful, experimental and has
real world applicability. Enclosed you will find two
vials: this is what I present for your consideration
today. I hope through this outline you will learn a
little about me; methodical, steeped in the scientific
method, fascinated with the world. Please enjoy the
scientific journey outlined below!
Background:
In 2006 Nestlé discontinued the production of blue
smarties in response to consumer concerns over
artificial colouring. Children throughout the world
mourned the loss of their favourite coloured smartie
(although, of course, all smarties have the same
flavour!).
Blue smarties in a bowl
A solution to the lack-of-blue was found in one of
the earliest forms of life: the cyanobacterium
Spirulina platensis (also called Arthrospira
platensis). These microorganisms, as the name
cyanobacterium suggests, produce a vivid blue
compound as part of their photosynthetic
apparatus. We can isolate this compound, add it to
confectionary items and so reinvent the blue
smartie.
Aim:
To explore the extraction and use of phycocyanin
from Spirulina platensis.
The helical Spirulina platensis under the microscope
Methodology:
A 5 g sample of Spirulina platensis, grown at
laboratory scale, was first filtered and freeze dried.
Pigments were then extracted by suspending the
algal solids in 0.1 M phosphate buffer at pH 6.0.

2. The suspension was agitated at 30oC for 16 hours
to allow full extraction.
The algal solids were then removed by repeated
centrifugation at 7000 rpm for 10 minutes. Soluble
contaminating proteins were removed by adding
ammonium sulphate up to 30% (wt/v) at 4oC and
centrifuging the precipitated proteins out at 7000
rpm for 10 minutes.
The phycocyanin was then precipitated out by
adding further ammonium sulphate up to 50% (wt/v)
at 4oC, and centrifuging the product out of
suspension at 7000 rpm for 10 minutes. The blue
precipitate was resuspended in a small volume of
0.1 M phosphate buffer a pH 6, and this was
dialysed against clean buffer using a Sigma
cellulose membrane for 24 hours to remove any
extraneous salts. The final protein product was
freeze dried.
Results and discussion of Phycocyanin:
The successful isolation of approximately 80% pure
phycocyanin from Spirulina platensis biomass was
accomplished, and was used to create the Sandbox
logo at the top of this WoW.
The chemical structure of one form of phycocyanin
The commercial production of phycocyanin as a
natural colourant is still in its infancy, due to the
only recent regulation changes in many countries
outlawing the former ‘first port of call’ blue pigment:
Brilliant Blue FCF.
While the potential health dangers of synthetic blue
pigments, such as Brilliant Blue FCF, have likely
been overblown by overcautious consumers, it is
still gratifying to find non-synthetic natural pigment
solutions. For example, another biologically derived
colourant is carmine, a scarlet dye derived from
female cochineal insects. And there are many more
examples of naturally occurring intense
pigmentation to be found.
Of course, just because something is of natural
origin doesn’t say anything to its potential health
risks or benefits! Nonetheless, there is some
evidence to suggest that Spirulina derived
phycocyanin has more than just a vivid colour: it
has antioxidant properties, due to its free radical-
scavenging activity. Whether these antioxidant
properties benefit the person ingesting the
compound remains a topic of discussion in the
scientific literature.
The new and old blue smartie
Conclusions and closing remarks
I hope the reader has enjoyed this brief foray into
the methodology and thinking of a research
scientist.
The aim of the project was to demonstrate the
isolation and purification of phycocyanin from
Spirulina platensis, but more than that the goal of
this WoW statement was to introduce the reader to
my way of thinking, and thereby – perhaps a little
too vicariously – to me!
I hope that my training as a research scientist –
through my degrees in chemical engineering – will
bring something slightly different to the Sandbox
table. I look forward to meeting more Sandbox
personalities, and I hope I have the opportunity to
participate in, add to and be enriched by further
interactions with the exceptional people that make
up the organisation.
Kind regards,
Dr Robert Pott