• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.393-401
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• 2016

Anaerobic digestion is a collection of naturally occurring processes that convert organic matter and liquid residue, so-called digestate. The use of digestate biofertilizers is one of the important components of integrated nutrient management, as they are renewable sources of plant nutrients for sustainable agriculture. Seeds of Italian ryegrass (Lolium multiflorum L.) were germinated in different concentration of Chlorella in order to investigate it's the effect of Chlorella on growth parameters, seed germination and early growth. The experiment using plug tray was conducted at the green house placed in the Sangji University. The experiment consisted of nine treatments including different concentrations of Chlorella sp. culture solution and non-treated control. The germination percentage at the treatment with 25% Chlorella sp. culture solution was greater than that of control. The 50% concentration of Chlorella sp. culture solution was found to promote a better seedling growth in terms of shoot length, fresh weight and dry weight compared to the anaerobic digestate. Results showed that the best concentration of Chlorella culture solution was achieved by the 50% concentration of Chlorella culture solution treatment. As a conclusion, the application of Chlorella culture solution was found to be able to promote the germination and shoots growth of Italian ryegrass.

• Biomedical Science Letters
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• v.12 no.1
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• pp.23-27
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• 2006

The rate of metallothionein synthesis on cadmium-poisoned rats reflects the level of toxicity, and also it reduces the toxicity which is caused by the uptake of cadmium. Chlorella supplementation in the diets of the cadmium-poisoned rats decreased the concentration of cadmium in blood and urine compared with the control group. Although the liver and kidneys of rats are major target organs of cadmium and coherence of metallothionein and cadmium, no previous study has determined the correlation between the rate of metallothionein synthesis in the liver and kidneys of rats and dietary supplementation of chlorella with cadmium uptake. This study analyzed total metallothionein level on the tissue of the liver and kidneys, the concentration of cadmium bound to the metallothionein, and the total concentration of cadmium on the tissue of the liver and kidneys after dietary supplementation with 1%, 5%, and 10% dried chlorella and 40 ppm of cadmium to 46 male SD rats (mean weight: $150\pm20\;g$) for 4 weeks. According to the data analysis of the total rate of metallothionein synthesis in the liver and kidneys, the group of SD rats on the supplementation with 1% chlorella and 40 ppm of cadmium showed a rate of $93.2\pm8.9\;ng/g$, a significant decrease of 58.8% compared to that of the control group of SD rats on the supplementation with cadmium only, which showed a rate of $227.3\pm32.5 ng/g$ (P=0.0001). In contrast, no significant difference was observed through the changing of chlorella concentrations between 5% and 10% chlorella supplementation with cadmium. The group supplemented with 1% or greater chlorella levels represented a greater decrease in the total cadmium concentration of the kidney and liver tissues, the amount of total metallothionein synthesis, the amount of metallothionein with binding to cadmium, and the concentration of free cadmium without binding to metallothionein. Consequently, the supplementation of 1% and 5% chlorella was effective in reducing the synthesis of metallothionein for cadmium uptake, but increased the rate of binding of cadmium to metallothionein.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.23-28
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• 2014

Mul-kimchi was prepared with addition of 0.025, 0.05, and 0.1% (w/v) chlorella powder and fermented at $10^{\circ}C$ for 6 days. Quality characteristics of the Mul-kimchi were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts during fermentation. The addition of chlorella powder stimulated the growth of lactic acid bacteria and significantly enhanced the acid production. After 3 days fermentation, titratable acidity of chlorella Mul-kimchi was 0.12-0.14% and was higher than that (0.11%) of Mul-kimchi made without chlorella. The acid production and the number of viable lactic acid bacterial cell increased with increasing the concentration of added chlorella powder. The sensory score of Mul-kimchi added with 0.05% chlorella powder showed the highest values in taste and overall acceptability among the tested Mul-kimchi preparations. When chlorella Mul-kimchi preparations incubated for 3 days were kept at $4^{\circ}C$ for 19 days, their quality characteristics were well maintained through storage period. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.05%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.760-764
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• 2002

Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{\circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder.

• Journal of Microbiology and Biotechnology
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• v.25 no.12
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• pp.2116-2124
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• 2015

To understand the effects of physicochemical factors on nitrite transformation by microalgae, a lipid-rich Chlorella with high nitrite tolerance was cultured with 8 mmol/l sodium nitrite as sole nitrogen source under different conditions. The results showed that nitrite transformation was mainly dependent on the metabolic activities of algal cells rather than oxidation of nitrite by dissolved oxygen. Light intensity, temperature, pH, NaHCO₃ concentrations, and initial cell densities had significant effects on the rate of nitrite transformation. Single-factor experiments revealed that the optimum conditions for nitrite transformation were light intensity: 300 μmol/m²/s; temperature: 30℃ pH: 7-8; NaHCO₃ concentration: 2.0 g/l; and initial cell density: 0.15 g/l; and the highest nitrite transformation rate of 1.36 mmol/l/d was achieved. There was a positive correlation between nitrite transformation rate and the growth of Chlorella. The relationship between nitrite transformation rate (mg/l/d) and biomass productivity (g/l/d) could be described by the regression equation y = 61.3x (R² = 0.9665), meaning that 61.3 mg N element was assimilated by 1.0 g dry biomass on average, which indicated that the nitrite transformation is a process of consuming nitrite as nitrogen source by Chlorella. The results demonstrated that the Chlorella suspension was able to assimilate nitrite efficiently, which implied the feasibility of using flue gas for mass production of Chlorella without preliminary removal of NO_X.

• Biomedical Science Letters
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• v.9 no.1
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• pp.9-13
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• 2003

Currently bone biochemical markers are considered to be the best indicators of present and the future state of bone turnover. A recent study has reported that chlorella increases the bone mineral density (BMD) on postmenopausal women, but presently there are no studies on bone biochemical markers treated with chlorella dietary supplementation. The purpose of the present study was to assess the bone biochemical markers for the short term and long term treatment groups, and non-treatment group as a control. Twenty two postmenopausal woman were treated for four months and eighteen for one year with 4 gm of chlorella dietary supplementation per day, and then assessed bone biochemical markers from serum and urine samples. Bone turnover rates calculated with Osteocalcin (OC), bone specific alkaline phosphatase (BAP) as a bone formation markers and deoxypyridinoline (DP), cross-linked N-telopeptides of type I collagen (NTx) as a bone resorption markers, showed 1131$\pm$87% for control group, 61$\pm$11% for short term treated group and 190$\pm$101% for long term treated group. We conclude that chlorella dietary supplementation enhances the bone formation, and NTx as a single markers, OC/Dp as a single markers of bone turnover rate were very useful tools for determine the effectiveness of chlorella dietary supplementation (or the postmenopausal women.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.637-643
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• 2019

Three separate feeding trials were performed to evaluate the dietary inclusion of pigments on growth and pigmentation of Semisulcospira coreana. In the first trial (Exp-1), snails (80 mg/snail) were fed diets containing green laver Enteromorpha intestinalis, seaweed fulvescens Capsosiphon fulvescens, chlorella Chlorella vulgaris, green tea, mugwort, kale, broccoli, sea tangle, dried laver Pyropia yezoensis, a synthetic edible dye, and a diet containing no pigment (control) for 12 weeks. Results showed that dietary treatments had no significant effects on growth performance. However, total chlorophyll and chlorophyll a contents of the snail's edible portion were markedly affected and the highest values were found in snails fed green laver. In the second (Exp-2) and third (Exp-3) experiments, the effect of green laver and chlorella were examined in diets for relatively smaller (35 mg/snail) and bigger (139 mg/snail) snails than those examined in the Exp-1, respectively. Feeding the bigger snails with chlorella significantly enhanced their growth rates compared to control group. Total chlorophyll and chlorophyll a contents of the edible portions of snails were significantly increased by dietary chlorella supplementation. These findings suggest that dietary green laver or chlorella could improve the pigmentation of S. coreana without any adverse effects on growth.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.165-170
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• 2003

Hot water extracts of Chlorella capsulata(CCE) is a biological response modifier (BRM) which exhibits neuronal differentiation activity. The effect of CCE on the growth of nerve cells, PC12 was observed as follows: The viable cell density in adding CCE was increased up to 2.5 times, compare to that in no addition. The neurite of the cells was also lengthened up to 40 $\mu\textrm{m}$ longer than 5 $\mu\textrm{m}$ in no addition. The number of neurite-bearing cells were about four times higher than that in no addition.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.525-531
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• 2006

Effects of Chlorella powder on the growth of lactic acid bacteria, ripening velocity and organoleptic properties in Appenzeller cheese were investigated. Added levels of Chlorella powder were 0, 0.5, 1.0 and 2.0%. The lactic acid bacteria count was higher in cheese added with Chlorella than those in the control cheese. The pH of cheese increased gradually after 3 weeks, reaching pH $5.4{\sim}6.2$ at 15 weeks of maturation, and the pH was slightly lower in Chlorella added cheese than in control cheese. The soluble nitrogen compounds, non casein nitrogen (NCN) and non protein nitrogen (NPN), in Appenzeller cheese increased during 15 weeks of ripening, and they were higher in Chlorella added cheese than in control cheese. Electrophoresis of cheese proteins revealed that caseins were degraded more rapidly in Chlorella cheese as the level of Chlorella increased so that the cheese with 2% Chlorella could have developed a bitter taste and a stench by an excessive degradation of proteins. Sensory scores of the cheese ripened for 15 weeks were diminished as the level of Chlorella increased especially the cheese added with 2% Chlorella obtained significantly lower values of sensory scores than control cheese. Among the Chlorella cheeses, 0.5% Chlorella added cheese showed the highest score in overall sensory preference. From the results, the adequate level of Chlorella powder being added to produce an Appenzeller cheese product with acceptable quality was suggested to be 0.5%.

• Korean Journal of Microbiology
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• v.1 no.1
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• pp.38-44
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• 1963

According to the experiment on pure-isolation and the related contaminants of Chlorella, the phenomena of the ecological distributions of Chlorella in Korea have been manifested in several areas and also the aim that in going to do culture, biological and physiological study of Chlorella is carried out. Contaminants very oftenly occupied on the colony of the strains taken in order to fulfil pure-isolation of Chlorella, but in accordance with being piled up the minute research on this subject, I can obtain the desirable results as follows: 1. For the pure-isolation, the duration chose the time from May to September 1957 so that may easily isolate from contaminant water with utilizing the antibiotic substances. 2. To take long time, 36-48 hours until growth of nascent through the non-sporulated, it originates from the difference of the cultured media. In addition to the above mention, the mechanism of growth until nascent through the sporulated must not always require the ligh. However the supply of metabolic energy depend upon its nutritional conditions per phase. 3. The culture of Chlorella should be based on the lower culturing except adding especial conditions such as reagent concentration of media, artifical shake of media and other facts due to the natural conditions. And also these strains grew not only in distilled water but 2% NaCl solution without any abnormality in cell it self. I, therefore, guess it is possible to culture in sea-water under phasic environment. 4. In the experiment of ammonia detection, it is caused by the sampling surroundings to contain the minute quantity of ammonia in strain No. M 918; that is the place to be plenty of Carbohydrate on behalf of protein. 5. To compare the absorption curve of chlorophyll of higher plant with that of Chlorella, the absorption zone made mostly the Same ones each other but a little absorption grade dose not clearly appear. The colony which formed giant type grows with intensive colour and green band on surrounding of the colony and after that it was changed into all the green colour and developed up to end. 6. At first phase for a week, the development of Chlorella suspends the normal condition as in vivo but after a few days, the colour of chlorophyll gradually changed into blue-yellow which secrete the mucous substances on the agar media. The cell was flew out the contained substances itself on leaving the cell wall only, or the various micro-organism diffused on the outer-region of the cell.