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Effects Of Enzymatic Hydrolysis And Probiotic Fermentation On Anti-inflammatory Ability Of Chlorella | 66031
ISSN: 2332-2608
Journal of Fisheries & Livestock Production
Open Access
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The rigid cell wall of Chlorella cannot be easily digested and consequently lowered its nutritional value. Hydrolysis with cellulase
and protease at 50oC promote the releasing of reducing sugar, lutein, chlorophyll, and peptides or free amino acid, suggesting the
lysis of cell walls occurred. Chlorella hydrolysate was further fermented with L. plantarum subsp. BCRC 10069 at 37oC for 24 hr. The
inhibition of LPS-induced nitric oxide (NO) and O2- production in RAW264.7 cells were used to investigate the anti-inflammatory
activity of the hydrolysates and their fermented samples. About 78.30% of NO and 76.72% of O2- productions in LPS-RAW 264.7 cells
were inhibited by L. plantarum subsp. BCRC 10069 fermented Chlorella hydrolysate. Probiotic fermented hydrolysates could inhibit
55.30% of interleukin 6 (IL-6) production and depress the tumor necrosis factor (TNF-α) from 364.80 ng/mL to 161.75 ng/mL,
respectively. Further, the Chlorella hydrolysate and fermentation could increase interleukin 10 (IL-10) production. These phenomena
suggested that hydrolysis and fermentation substantially facilitate the release of nutrients and decrease of ROS production. According
to the data obtained, probiotic fermented Chlorella hydrolysates have higher potential to process into functional foods with antiinflammatory
ability.