alexa Effects Of Enzymatic Hydrolysis And Probiotic Fermentation On Anti-inflammatory Ability Of Chlorella
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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6th Global Summit on Aquaculture and Fisheries 2017
May 25-26, 2017 Osaka, Japan

Li-Jung Yin
National Kaohsiung Marine University, Taiwan
Posters & Accepted Abstracts: J Fisheries Livest Prod
DOI: 10.4172/2332-2608-C1-009
Abstract
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.
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