• 한국식품영양과학회지
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• 제3권1호
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• pp.43-46
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• 1974

It was reported that the digestion ratio of chlorella was low because it had a low metabolic rate in body. Generally, the thickness of a cell membrane of it is $200-250\;{\AA}$, the weight of it is approximatly 13% of the total weight of a dry cell. And it is composed of protein, lipid, hemicellulose and ash etc. So, in order to elevate the digestion ratio of chlorella in body, we experimented the crude treatment methods of chlorella. The results obtained in this experiment are summarized as follows : 1. The digestion ratios calculated from ordinary N- balance method were 83.05% for 10% chl. (b) plus diastase group ; 81.25% for 10% chl. (b) plus amylase group, and 79.23% for 10% chl. (b), 58.55% for 10% chl. (a). 2. Biological values from this method were 80.25% for 10% chl. (b) plus diastase group, and 60% for 10% for chlorella(a).

• 한국식품영양과학회지
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• 제1권1호
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• pp.5-8
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• 1972

Ordinary biological methods of evaluating protein quality are subjected to various sources of error, such as preliminary feeding, body weight of the animals, length of feeding period, endogenous nitrogen metabolism, etc. (1). Wide variations in the reported data may be partly due to this fact. The author postulated that by applying labelled protein these shortcomings may be avoided and that a balance study using nitrogen-15 would give most reliable data, uninfluenced by other factors which are unavoidable in ordinary balance studies using unlabelled nitrogen (2). However, the most important prerequisite for testing this assumption is to obtain labelled protein. As it has been known long since that chlorella contains a large amount of protein and can be easily cultured in quantity (3, 4), it was thought that labelled protein might be obtained by adding $N^{15}$ into the culture media. In this study it has been tried to find out, therefore, whether it is possible to obtain labelled protein by incorporating $KN^{15}\;O_3$ into the culture fuid and at what stage of growth the incorporation of the label into chlorella occurs.

• 미생물학회지
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• 제8권1호
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• pp.1-12
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• 1970

Nucleic acid and protein biosynthese of the glucose-bleached Chlorella cells in relation to the process of the chloroplast reformation were traced, by measuring the changes in the amounts of cell constituents and nuclease activities of the cells during the greening process. The contents of RNA and protein of the glucose-bleached cells decreased significantly, shile the contents of nucleotides and amino acids of the cells increased to compared with those of the control, showing that the biosynthetic activities of RNA and protein of the cells were inhibited severely in the glucose-bleaching process. In the early greening process of the glucose-bleached Chlorella cells the contents of RNA and protein of the cells increased significantly, while the contents of nucleotides nad amino acids of the cells increased to compared with those of the control, showing that the biosynthetic activities of RNA and protein of the cells were inhibited severely in the glucose-bleaching process. In the early greening process of the glucose-bleached Chlorella cells the contents of RNA and protein of the cells increased significantly wihout any increase in the chlorophyll contents showing that the massive biosynthese of RNA and protein proceed prior to the chlorophyll bioynthesis in the cells. The phosphate contents in the DNA fraction of the glucose-bleached cells decreased, but the contents of acid-insoluble polyphosphate increased to compared with those of the control in the early greening porcess, exhibiting that the incorporation of the phosphorus from acid-insoluble polyphosphate into DNA was retarded. In the greening process of the glucose-bleached cells the ribonuclease nad deoxyribonuclease activities of the cells decreased to compared with those of the control, although the initial activities of the both enzymes in the cell were far great compared with the control. Although the initial phosphate contents in the lipid fraction of the glucose-bleached Chlorella cells were more great than the control, the phosphate contents in the lipid fraction of the cells decreased in the early greening process to compared with control, and then increased in the late developmental stages in which massive chlorophyll biosynthesis occured.

• 한국양식학회지
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• 제17권3호
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• pp.187-196
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• 2004

본 연구는 해산 어류의 성장 및 높은 생존율 개선을 위하여 rotifer의 효율적인 영양 강화제를 선택할 목적으로 여러 가지 영양 강화제의 종류(Enhance, Advantage, Algamac-2000, DHA-Selco및 Advantage＋Chlorella)와 영양 강화 시간(6, 12및 24 시간)에 따른 rotifer의 생화학적 조성을 조사하였다. 영양 강화제의 종류에 따른 총 지질은 영양 강화 시간에 따라 증가하였지만, 영양 강화제의 종류 및 영양 강화 시간에 따 른 유의적인 차이는 보이지 않았다. 그러나 Advantage＋Chlorella 실험구를 제외한 rotifer의 총 단백질 함량은 영양 강화 시간에 따라서 감소하는 경향을 보였다 모든 실험구에서 영양 강화된 rotifer의 단백질/지질의 비율은 초기 영양 강화 이전의 rotifer (5.0)보다 감소하는 경향을 보였고 Advantage＋Chlorella 실험구에서 2.7로 가장 놀게 나타났다 Enhance, Advantage 및 Advantage＋Chlorella로 영양 강화된 rotifer의 phospholipid비율이 Algamac-2000파 DHA-Selco보다 유의적으로 높게 나타났다. 모든 실험구의 rotifer 건조 중량 기준으로 DHA 함량은 영양 강화 시간에 따라 증가되는 경향을 보였고, 24시간 이후 가장 높은 DHA 함량은 Advantage 실험구에서 2.5%로 나타났지만 Algamac-2000 실험구를 제외한 모든 실험구와는 유의적인 차이는 보이지 않았다. 그리고 n-3 HUFA및 DHA의 함량은 Algamac-2000, DHA-Selco 및 Advantage＋Chlorella 실험구의 12시간과 24시간 간의 유의적인 차이는 보이지 알았다. 영양 강화한 rotifer의 DHA/EPA의 비율은 가장 높은 Advantage＋Chlorella 실험구의 11：1과 가장 낮은 DHA-Selco 실험구의 4：1과는 유의적인 차이를 보였다. 본 연구의 결과를 통해서 Enhance, Advantage, Advantage＋Chlorella로 영양 강화한 rotifer의 phospholipid, DHA/EPA, proteirlipid의 비율이 Algamac-2000및 DHA-Selco의 것보다 높아 모든 해산 어류 자어를 위해서 rotifer의 영양을 개선할 수 있는 효과적인 영양 강화제로 판단된다. 특히, rotifer의 영양 강화시 Chlorella의 첨가는 자어의 성장을 위해서 중요한 protein 함량이 감소되지 않기 때문에 효과적인 방법인 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제11권5호
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• pp.772-775
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• 2001

A highly $CO_2$ tolerant microalga, Chlorella KR-1, has been isolated and used to fix $CO_2$ from actual flue gas. Growth of Chlorella KR-1 with the supply of flue gas from a liquified natural gas boiler was comparable to that obtained with 10% $CO_2$. Chlorella KR-1 produced from $CO_2$ fixation using the flue has about 50% crude protein with balanced amino acid profiles. Toxicity was not detected when the microalga was used as a feedstuff for chicks. These results indicate that the KR-1 cells could be a favorable protein source for poultry.

• 한국양식학회지
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• 제1권2호
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• pp.135-143
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• 1988

해산어류 및 갑각류의 유생사육시 먹이로 사용되는 rotifer(Brachionus Plicatilis)의 먹이생물로 이용되는 Chlorella중 어떤종이 대량사육에 가장 적합한가를 파악하기 위하여 해수산 Chlorella 2종, 담수산 Chlorella 4종에 대한 성장 및 영양염분석의 결과를 요약하면 다음과 같다. 1. 해수산 Chlorella중에서는 C. ellipsoidea가 f/2배지에서 가장 높은 성장을 나타냈고 담수산 Chlorella 중에서는 C. vulgaris가 Complesal에서 가장 높은 성장을 보였다. 2. 성장의 측면에서 볼 때 담수산인 C. vulgaris는 해수산인 C. ellipsoidea보다 specific growth rate가 1.68배나 높게 나타났다. 3. 영양염의 측면에서 볼 때 지방은 해수산인 C. ellipsoidea가 조단백과 회분은 담수산인 C. vulgaris가 더 높았다. 아미노산측정에서 $NH_3$의 함량이 담수산인 C. vulgaris가 해수산인 C. ellipsoidea보다 8배 이상 높은 점이 특이하였다.

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

• 한국식품조리과학회지
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• 제26권6호
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• pp.860-865
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• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

• 한국식생활문화학회지
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• 제30권5호
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• pp.667-673
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• 2015

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter's color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1055-1062
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• 2009

This study was conducted to investigate whether dietary chlorella intake could have an effect on antioxidative capacity in rats oxidatively stressed with cadmium (Cd). Sprague-Dawley rats fed dietary chlorella (0, 5, and 10%) for 4 weeks after induction of oxidative stress by exposing to Cd (200 ppm) for 8 weeks. After the oxidative stress applied, plasma and liver malondialdehyde concentrations and xanthine oxidase activities were decreased in 5% chlorella fed group compared to chlorella free group. Although liver heme oxygenase-1 protein expression was not affected by chlorella, the enzyme activity was improved in 5% chlorella fed group. Erythrocyte superoxide dismutase activity and hepatic metallothionein concentration were increased in 5% chlorella fed group. However, 10% chlorella intake had no effect on the improvement of oxidative stress-related enzymes and proteins. These findings suggest that, after induction of oxidative stress with Cd, 5% chlorella intake might improve antioxidative capacity against oxidative stress.