alexa Functional Bionutrients Of Chlorella Hydrolysates Fermented By Probiotic | 69618
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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2nd International Conference on Food Chemistry & Nutrition

Li-Jung Yin
National Kaohsiung Marine University, Taiwan
Posters & Accepted Abstracts: J Exp Food Chem
DOI: 10.4172/2472-0542-C1-009
Abstract
Chlorella is a good material for the production of functional foods, rich in chlorophyll, vitamins, minerals, proteins and peptides. Because of the hard cell wall, it was difficult to be digested and release the nutrients, which consequently lowered its nutritional value. Chlorella was hydrolyzed with 10% of cellulase and 1% of protease at 50°C to rupture the cell walls. The hydrolysate was further fermented with Lactobacillus johnsonii BCRC 17010 or Lactobacillus plantarum subsp. BCRC 10069 at 37°C for 24 hr. According to the scanning electron microscope photograph, obvious lysis of cell walls was observed after hydrolysis. The total protein content in the samples after 24 hr fermentation by L. plantarum subsp. BCRC 10069 decreased from 213.13 to 128.78 mg/g, while the peptides and free amino acids increased from 62.52 to 197.63 and 227.68 mg/g, from 10.19 to 23.65 and 17.91 mg/g, respectively. Essential amino acids increased significantly from 5.04 to 5.17 and 10.88 mg/g. Aspartic acid, arginine, methionine, leucine and phenylalanine also increased significantly after probiotic fermentation. The chlorophyll (chlorophyll a + b), lutein and anthocyanins in the samples after 24 hr fermentation by L. johnsonii BCRC 17010 or L. plantarum subsp. BCRC 10069 increased from 6.18 to 22.93 and 41.58 μg/mL, from 0.291 to 0.808 and 0.779 μmol/g and from 0.284 to 1.398 and 2.107 mg/100 mg, respectively. These data suggested that hydrolysis and fermentation have high potential to improve the functionality of Chlorella.
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