• Journal of Plant Biology
• /
• 제29권3호
• /
• pp.145-156
• /
• 1986

The excretion of ammonia and glutamine synthetase activities were measured in aposymbiotic Paramecium and symbiotic Paramecium. The uptake of nitrate and ammonia, and specific enzyme activities of nitrate reductase, glutamate dehydrogenase and glutamine synthetase were investigated in symbiotic Chlorella from Paramecium bursaria and Chlorella ellipsoidea. The ammonia concentration in the culture media of aposymbiotic Paramecium was increased according to the growth of the Paramecium but it was not changed in symbiotic Paramecium. Nitrate, the major nitrogen source, was taken up at a rate of 0.635 nmol/ 106 Chlorella/hr in Chlorella ellipsoidea. Most of ammonia was assimilated to glutamine by glutamine synthetase, of which acitivty was 1,467 $\mu$mol/mg protein/min in Chlorella elliposidea. Contrary to Chlorella ellipsoidea, ammonia and glutamine transported from the Paramecium were the nitrogen source of symbiotic Chlorella and ammonia was taken up at a rate of 3.854 nmo./106 Chlorella/hr into synmbiotic Chlorella. Most of ammonia were assimilated to glutamate by glutamate dehydrogenase in symbiotic Chlorella. The glutamate dehydrogenase (GDH/NADH) activity was 0.851 $\mu$mol/mg protein/min.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.212-212
• /
• 2017

This experiments were conducted to evaluate the influence of Chlorella culture solution on seed germination of perennial ryegrass seeds. Chlorella are known to contain different bioactive compounds. In present research work, Chlorella culture solution using liquid manure as medium have been used to study their effects on germination and root length. The study conducted a germination experiment in petri-dishes. Four treatments were compared: non-treated control treated with distilled water, Chlorella culture solution and Chlorella culture filtrate, and liquid manure. The germination percentage of perennial ryegrass seeds was highest in the Chlorella culture solution treatment. Days required for 50, 70% seed germination was the fast in Chlorella culture solution and the Chlorella culture filtrate treatment. Root length of perennial ryegrass seeds was long by 1~2cm in the Chlorella culture solution compared with no treated control. The germination index of perennial ryegrass seeds was high by 180~202% in the Chlorella culture solution treatment compared to no treatment. Chlorella culture solution and the Chlorella culture filtrate have shown stimulatory effects in germination and development of root. Use of Chlorella culture solution and the Chlorella culture filtrate can be recommended to farmers as a ecofriendly practice for better germination and growth. Present research work reveals that Chlorella contain certain growth promoting substances which enhances seed germination.

• 동아시아식생활학회지
• /
• 제17권6호
• /
• pp.894-902
• /
• 2007

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

• 한국수산과학회지
• /
• 제32권3호
• /
• pp.280-283
• /
• 1999

고밀도 배양에 있어서 먹이종류 (해수 Chlorella, 담수 Chlorella, 유지효모)에 따른 Rotifer, Brachionus rotundiformis 성장과 영양가를 조사하기 위해서 10$\ell$ 배양수조에서 실험을 실시하였다. 해수 Chlorella, 담수 Chlorella와 유지효모를 공급한 rotifer의 최고밀도는 각각 10,900$\~$12,400개체/ml, 9,190$\~$10,600개체/ml, 2,390$\~$2,750개체/ml, 였다. 따라서 해수 Chlorella, 담수 Chlorella를 공급한 rotifer의 최고밀도는 유지효모를 공급한 rotifer보다 높게 나타났다. 또한 해수 Chlorella를 공급한 rotifer의 고도불포화지방산 함량은 $8.71\%$로 나타났다. 이 것은 유지효모를 공급한 rotifer ($9.14\%$)와 비슷한 경향을 보였지만, 담수 Chlorella를 공급한 rotifer ($4.45\%$)보다는 높게 나타났다. 따라서 본 연구의 결과를 종합해 보면 고밀도 rotifer 배양에 있어서 양질의 rotifer를 생산하기 위해서 해수 Chlorella가 적절한 먹이인 것을 판단된다.

• 한국식생활문화학회지
• /
• 제31권2호
• /
• pp.178-187
• /
• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• 한국식품영양학회지
• /
• 제17권1호
• /
• pp.8-17
• /
• 2004

Chlorella 추출물을 첨가한 yoghurt를 개발하기 위한 기초 연구로 chlorella 추출물의 첨가가 yoghurt starter의 산 생성 및 증식에 미치는 영향을 조사하였다. Str. themophilus, Lac. acidophilus, Lac. casei, Lac. bulgaricus를 단독 균주 및 혼합 균주로 접종하여 배양하면서 생균 수와 pH 및 적정산도를 측정하였다. 단독 균주의 경우 chlorella 추출물 분말의 첨가 농도(0.5%, 1.0%, 2.0%, 3.0%)를 달리 하였을 때 Str. thermophilus, Lac. casei와 Lac. bulgaricus는 chlorella 추출물 분말 0.5% 첨가 시 9시간 배양에서, 그리고 Lac. acidophilus는 1.0% 첨가 시 15시간 배양에서 최대 균수를 나타내었으며, 이들 중 Lac. casei가 0.5% 첨가 시 배양 9시간에 3.63${\times}$$10^{9}$ CFU/mL로 가장 높은 생균 수를 보였다. 또한 이들 유산균의 산 생성도 chlorella 추출물 분말을 0.5% 첨가하였을 때 가장 많이 증가하였다. 혼합균주의 경우 chlorella 추출물 분말을 0.25%, 0.5%, 1.0%, 2.0%로 첨가하였을 때 저농도(0.25∼0.5%)의 chlorella 추출물 분말 첨가에 의해 모든 유산균 혼합 균주의 증식이 촉진되었고, pH가 크게 하락하였으며 적정산도가 크게 상승하였다. Str. thermophilus와 Lac. casei를 혼합 배양하였을 때 chlorella 추출물 분말 0.25% 첨가 시 12시간 배양 후 1.13${\times}$$10^{8}$ CFU/mL로 생균수 가 가장 높아 4.12 의 log cycle 증가를 나타내었다. 따라서 chlorella 추출물 첨가 yoghurt 제조 시 chlorella 추출물 분말을 0.25% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. casei 혼합균주를 사용하는 것이 이들 유산균의 생육이 촉진되어 가장 적합한 것으로 나타났다.

• ALGAE
• /
• 제28권1호
• /
• pp.101-109
• /
• 2013

Some Chlorella species grow heterotrophically with organic substrate in dark condition. However, heterotrophic Chlorella species are limited and their optimum culture conditions are not fully known. In this study, three heterotrophic Chlorella species, two strains (C4-3 and C4-4) of C. vulgaris and one Chlorella sp. (C4-8) were examined on optimum culture conditions such as carbon source, temperature, and concentrations of nitrogen and phosphorus in Jaworski's medium (JM). And the growth and fatty acid composition of Chlorella were analyzed. For three heterotrophic Chlorella species, glucose (1-2%) as a carbon source only increased the growth and the range of optimum culture temperature was $26-28^{\circ}C$. Doubled concentrations of the nitrogen or phosphorus in JM medium also improved the growth of Chlorella. Chlorella cultured heterotrophically showed significantly higher growth rate and bigger cell size than those autotrophically did. C. vulgaris (C4-3) cultured heterotrophically showed the highest biomass in dry weight ($0.8g\;L^{-1}$) among three species. With respect to fatty acid composition, the contents of C16:0 and n-3 highly unsaturated fatty acid (HUFA) were significantly higher in autotrophic Chlorella than in heterotrophic one and those of total lipid were not different between different concentrations of nitrogen and phosphorus in JM medium. Among three Chlorella species in this study, C. vulgaris (C4-3) appeared to be the most ideal heterotrophic Chlorella species for industrial application since it had a high biomass and lipid content.

• 한국식품영양학회지
• /
• 제17권1호
• /
• pp.1-7
• /
• 2004

Chlorella 추출물을 첨가한 요구르트를 개발하기 위하여 chlorella 추출물 분말을 수준별(0.25%, 0.5%, 1.0%, 2.0%)로 첨가하여 starter로 사용된 Str. thermophilus와 Lac. casei 혼합 균주의 생육과 산 생성에 미치는 영향 및 요구르트의 품질 특성을 조사하였다. Chlorella 추출물 분말 0.25% 첨가에 의해 유산균의 산 생성은 증가하였으며 생균 수 또한 같은 경향이었다. 발효 12시간 후 chlorella 추출물 분말 0.25% 첨가구의 pH는 4.33, 생균 수는 1.46${\times}$$10^{8}$CFU/mL로 최대 균수를 나타내었다. 색도 측정 결과 chlorella 추출물 분말 첨가 농도가 증가함에 따라 명도(L값)는 대조구에 비해 감소하였고, 황색도(b값)는 크게 증가하였다. Texture 특성은 chlorella 추출물 분말을 0.25% 첨가한 요구르트가 대조구에 비하여 hardness와 gumminess에서 가장 높은 값을 나타내었다. 관능검사 결과 0.5% 이상의 chlorella 추출물 분말 첨가 요구르트에서는 모든 항목에서 대체로 낮은 평가를 받았으나 0.25% chlorella 추출물 분말 첨가 요구르트는 색, chlorella 향, 단맛, chlorella 맛, 조직감, 후미, 전체적인 기호도에서 가장 높은 평가를 받았으며 다른 항목에 있어서도 비교적 우수한 평가를 받아 관능적으로 가장 적당한 첨가량을 나타내었다. 이상과 같이 chlorella 추출물을 0.25% 첨가하여 요구르트를 제조할 때 유산균의 생육 및 산 생성을 촉진시켰으며, 요구르트의 texture와 관능적인 면에서도 좋은 결과를 보였다. 따라서 여러 가지 유용한 생리 활성 효과를 가진 chlorella 추출물은 새로운 기능성을 가지는 요구르트의 개발에 있어 좋은 천연물 소재로서의 가능성을 가지며 신제품 개발에 기여할 수 있을 것으로 사료되었다.

• 한국식품영양과학회지
• /
• 제2권1호
• /
• pp.35-40
• /
• 1973

Though many papers have reported the nutrition value of Chlorella their results are all different because of the differences in processing method. To investigate its processing and nutrition value we provided the white rats with the Chlorella that were treated with boiling methanol. The results obtained in this investigation are summarized as follows: Two groups. which were fed with 20% Chlorella protein and 10% Chlorella plus 0.37% $_{DL}-methionine$ gained less weight than the 10% egg protein group but equaled the 20% egg protein group in weight gain. The digestion rates calculated from ordinary N-balance method were 83.6% for 20% Chlorella, 81.7% for 10% Chlorella, and 84.9% for 10% Chlorella plus methionine group. This value is lower than 20% Egg (93.8%) and 10% Egg group (89.6%) Biological values from this method were 78.3% for 20% Chlorella and 79.1% for 10% Chlorella group, being lower than 20% Egg (85.2%), 10% Egg (93.2%). But the biological value of 10% Chlorella group was markedly enhanced to 92.2%, a value comparable to that of 10% Egg group, by adding methionine.

• 한국식품영양학회지
• /
• 제33권6호
• /
• pp.681-691
• /
• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.