• The Korean Journal of Food & Health Convergence
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• v.8 no.4
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• pp.11-21
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• 2022

Spirulina is known to be more useful abroad than in Korea because it contains more protein than Chlorella, the same microalgae. In the past, sources of animal protein were diverse, but since it takes a long time to receive protein along with environmental pollution, we thought that spirulina could attract attention as a new protein source. In this study, application cases were analyzed in foods in the fields of acorn cake, tofu, dumpling skin, fish cake, white bread, pound cake, salad dressing, and yogurt and so on. As a result of centrally analyzing antioxidant and sensory evaluation, it was confirmed that the results were effective enough to develop products in tofu, dumpling skin, fish cake, and pound cake. It is thought that development of food in other fields will be possible if an additive amount that can match the consumer's preference is found by supplementing the mixing ratio. If it is used as a main raw material for existing food rather than as a raw material for health functional food, consumer preference can increase and quality can be further improved, and it can be suggested as a good alternative for an aging society.

• ALGAE
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• v.27 no.4
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• pp.295-301
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• 2012

Carbon concentrating mechanisms play a vital role in photosynthesis in microalgae and cyanobacteria especially in the proper functioning of Rubisco and assimilation of carbon via the Calvin cycle. This study evaluates the role of carbon dioxide on carbon concentrating mechanism (CCM) in a cynaobacteria, Spirulina platensis and a microalga, Chlorella sp. 786. The study organisms were grown in both atmospheric (control sample, 0.035%) and high (exposed sample, 10%) $CO_2$ concentrations. Second dimension (2D) electrophoresis revealed a huge difference in the protein profiles of both organisms suggesting the induction of CCM related proteins in the sample maintained at atmospheric $CO_2$ concentration and the repression of CCM related proteins in the sample maintained at 10% $CO_2$. Liquid chromatography-mass spectroscopy analysis revealed the presence of two important $C_i$ transporter proteins in the control sample of S. platensis, namely ferredoxin-$NADP^+$ reductase and ATP binding cassette (ABC) transport system protein. These proteins were only expressed in the control sample and were downregulated or not expressed at all in the exposed sample. Consequently, this study conclusively proves that CCMs are only inducted at low $CO_2$ concentrations and are not functional at high $CO_2$ concentration.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.953-958
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• 2008

The object of this study was to investigate the immune-enhancing effects of Chlorella vulgaris (CV) on a deteriorated immune function by a protein-energy malnutrition (PEM) diet. Unicellular algae, CV were used as a biological response modifier. Male C57BL/6J mice were fed for 15 days with standard diet or a PEM diet, which is associated with decreased host immune defense. After 8 days, mice in the PEM diet group were orally administered by 0.05, 0.1, and 0.15 g/kg body weight of CV or distilled water. Nutritional parameters, and interferon (IFN)-$\gamma$ levels were significantly increased in the blood serum of the CV (0.15 g/kg)-treated group (29.6$\pm$2.8 pg/mL) compared to the non-treated PEM group (4.1$\pm$0.4 pg/mL, p<0.05). In addition, cell proliferation and production of cytokines were investigated via a CV (0.01, 0.1, and 1 mg/mL) treatment using a human T cell line MOLT-4 cell. The CV treatment (1 mg/mL) significantly increased the production of both IFN-$\gamma$ and interleukin (IL)-2 (51.3$\pm$3.4 and 285.9$\pm$18.8 pg/mL, respectively) compared to the control (51.3$\pm$3.4 and 442.6$\pm$14.3 pg/mL, respectively), but did not affect the production of IL-4. These results suggest that CV may be useful in improving the immune function.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.358-365
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• 2020

This study was conducted to evaluate the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids in feed ingredients for use as protein sources in swine feed. A total of six weaned pigs (Landrace×Yorkshire×Duroc, 14.4±0.35kg) surgically fitted with a T-cannula in the distal ileum were used in this study and were randomly allotted to a 6×6 Latin square design. Corn germ, corn gluten meal (CM), corn gluten feed (CF), chlorella (CH), and lysine co-product (LC) were used for evaluation, and the experimental periods of each ingredient included 5 days for adaptation and 2 days for collection. CH and LC had significantly higher (p<0.05) AID of lysine (79.1% and 78.7%, respectively). The AID of methionine was not significantly different among all feed ingredients. The AID of threonine of CH was significantly higher (p<0.05) than those of other ingredients and was 81.8%. CH, LC, and CM had higher (p<0.05) SID of lysine (80.4%, 79.5%, and 77.0%, respectively). The SID of methionine showed no difference among all treatments. CH showed 81.8% SID of threonine, which was significantly higher (p<0.05) than LC and CF. In conclusion, chlorella and lysine co-product showed the greatest AID and SID of amino acids, which makes them potentially valuable feed ingredients for use as protein sources in swine feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.66-75
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• 2021

Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwater systems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attention as a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through their rapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source because they can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Several microalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functional health supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substances such as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to be used as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due to population growth. They can be added to various foods in the form of powder or liquid extract for enhancing the quality characteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives and summarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.2
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• pp.159-165
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• 2015

Fresh rice straw silage (RSS) was prepared with lactic acid bacteria (LAB) and chlorella (CA) at the experimental field of National Institute of Animal Science, Cheonan Province, Korea. This experiment consisted of the following eight treatments: control treatment without CA and LAB; treatment of 0.1% CA applied without LAB; treatment of 0.5% CA applied without LAB; treatment of 1.0% CA applied without LAB; treatment of only LAB inoculation without CA; treatment of 0.1% CA inoculated with LAB; treatment of 0.5% CA inoculated with LAB; and treatment of 1.0% CA inoculated with LAB. The content of crude protein of RSS significantly elevated with increased concentration of CA (p<0.05). The levels of acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and in vitro dry matter digestibility (IVDMD) showed no significant improvement in all treatments when compared to control. However, the quantity of lactic acid in RSS increased in CA and LAB alone inoculated treatments. Similarly, lactic acid significantly increased in LAB with CA treatments when compared to control. In addition, the number of LAB in LAB treatment increased as compared to control and significantly increased by an increase of CA concentration (p<0.05). Therefore, the nutritive values and quality of RSS can be improved by the addition of CA.

• Journal of Microbiology and Biotechnology
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• v.15 no.4
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• pp.838-843
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• 2005

Brain-derived neurotrophic factor (BDNF) is a small secretory protein and a member of the nerve growth factor (NGF) gene family. We cloned the flounder BDNF gene from a flounder brain cDNA library. The nucleotide sequence of the cloned gene showed an open reading frame (ORF) consisting of 810 bp, corresponding to 269 amino acid residues. The tissue distribution of flounder BDNF was determined by reverse transcription-polymerase chain reaction (RT-PCR) in brain, embryo, and muscle tissues. To express fBDNF using a eukaryotic expression system, we constructed the vector mpCTV-BDNF containing the fBDNF gene and transformed this vector into Chlorella ellipsoidea. Stable integration of introduced DNA was confirmed by PCR analysis of genomic DNA, and mRNA expression in C. ellipsoidae was confirmed by RT-PCR analysis.

• Korean Journal of Microbiology
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• v.19 no.1
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• pp.23-30
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• 1981

1.Each cells homogenized from Undaria were reacted in reaction micture to persue the phosphate metabolism in Undaria cell. Aliquots of the cells were taken out at the begin-ning and at intervals during the reaction, and analyzed for the content of total-P in various fractions of the cell constituents. 2.The P-contents in fraction of polyphosphate "B" decreased remarkably, while that in fraction of RNA polyphosphate "C" showed slow increase. 3.As well as in Chlorella cells, inorganic phosphates in DNA-P, protein-P, and lipid-P were transferred from polyphosphate, RNA-P turnovered from inorganic phosphate that is in cytoplasm, and RNA polyphosphate complex from polyphosphate, and it was suggested that inorganic phosphates in polyphosphate "B" could transformed into polyphosphate "A" & "C", and polyphosphate "C" into polyphosphate "A".

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.920-926
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• 2010

Marine alga, Chlorella vulgaris, was extracted by chloroform-methanol (2:1, v/v) solvents for lipid extraction at $35^{\circ}C$ for five hours (HCM-35) and its process was compared with conventional lipid extraction condition such as chloroform-methanol (2:1, v/v) at $65^{\circ}C$ for one hour (CM-65). This low temperature extraction process showed that 80% of total lipid was extracted and its residues contained relatively unchanged amounts of intact proteins and other minerals as well as amino acid profiles. Interestingly enough, the weight fraction of carbohydrate in the residues slightly increased due to less denaturation at low process temperature. The biological activities of the residues such as cytotoxicity and immune cell growth activation were not much changed after being extracted. The sensory evaluation were found to be very favorable for being used as a food additive and/or food supplement. This result could also help to maintain the economic feasibility of utilizing marine resources in food and other relevant industries.