Abstract
Two experiments were done to clarify whether or not cell rupture is necessary to improve the digestibility of major components of Chlorella vulgaris: K-5. Chlorella was treated with or without high pressure homogenization (1 × 108 N/m2 at less than -20°C) after a heating process (100-120°C). Chlorella (air-dry matter) contained 934 g dry matter and 244 g essential amino acids (total)/kg. Chemical composition was hardly altered irrespective of the treatment. In the first experiment, pepsin digestibility of chlorella protein was determined in vitro. The cell rupture by high pressure homogenization caused a small but significant improvement in pepsin digestibility of chlorella protein compared with the control. In the second experiment, total tract apparent digestibilities of chlorella were determined in the rat. Digestibility of chlorella protein was significantly enhanced by high pressure homogenization, but the difference (88.6% vs. 87.4%, P < 0.01) due to treatment was small and similar to that observed in the in vitro experiment. These results suggested that Chlorella strain vulgaris: K-5 may be an efficient protein source even without cell rupture.
| Original language | English |
|---|---|
| Pages (from-to) | 363-366 |
| Number of pages | 4 |
| Journal | Animal Feed Science and Technology |
| Volume | 70 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Mar 15 1998 |
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All Science Journal Classification (ASJC) codes
- Animal Science and Zoology
Cite this
The effect of processing of Chlorella vulgaris : K-5 on in vitro and in vivo digestibility in rats. / Komaki, H.; Yamashita, M.; Niwa, Y.; Tanaka, Y.; Kamiya, N.; Ando, Y.; Furuse, M.
In: Animal Feed Science and Technology, Vol. 70, No. 4, 15.03.1998, p. 363-366.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - The effect of processing of Chlorella vulgaris
T2 - K-5 on in vitro and in vivo digestibility in rats
AU - Komaki, H.
AU - Yamashita, M.
AU - Niwa, Y.
AU - Tanaka, Y.
AU - Kamiya, N.
AU - Ando, Y.
AU - Furuse, M.
PY - 1998/3/15
Y1 - 1998/3/15
N2 - Two experiments were done to clarify whether or not cell rupture is necessary to improve the digestibility of major components of Chlorella vulgaris: K-5. Chlorella was treated with or without high pressure homogenization (1 × 108 N/m2 at less than -20°C) after a heating process (100-120°C). Chlorella (air-dry matter) contained 934 g dry matter and 244 g essential amino acids (total)/kg. Chemical composition was hardly altered irrespective of the treatment. In the first experiment, pepsin digestibility of chlorella protein was determined in vitro. The cell rupture by high pressure homogenization caused a small but significant improvement in pepsin digestibility of chlorella protein compared with the control. In the second experiment, total tract apparent digestibilities of chlorella were determined in the rat. Digestibility of chlorella protein was significantly enhanced by high pressure homogenization, but the difference (88.6% vs. 87.4%, P < 0.01) due to treatment was small and similar to that observed in the in vitro experiment. These results suggested that Chlorella strain vulgaris: K-5 may be an efficient protein source even without cell rupture.
AB - Two experiments were done to clarify whether or not cell rupture is necessary to improve the digestibility of major components of Chlorella vulgaris: K-5. Chlorella was treated with or without high pressure homogenization (1 × 108 N/m2 at less than -20°C) after a heating process (100-120°C). Chlorella (air-dry matter) contained 934 g dry matter and 244 g essential amino acids (total)/kg. Chemical composition was hardly altered irrespective of the treatment. In the first experiment, pepsin digestibility of chlorella protein was determined in vitro. The cell rupture by high pressure homogenization caused a small but significant improvement in pepsin digestibility of chlorella protein compared with the control. In the second experiment, total tract apparent digestibilities of chlorella were determined in the rat. Digestibility of chlorella protein was significantly enhanced by high pressure homogenization, but the difference (88.6% vs. 87.4%, P < 0.01) due to treatment was small and similar to that observed in the in vitro experiment. These results suggested that Chlorella strain vulgaris: K-5 may be an efficient protein source even without cell rupture.
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UR - http://www.scopus.com/inward/citedby.url?scp=0348117464&partnerID=8YFLogxK
U2 - 10.1016/S0377-8401(97)00089-8
DO - 10.1016/S0377-8401(97)00089-8
M3 - Article
AN - SCOPUS:0348117464
VL - 70
SP - 363
EP - 366
JO - Animal Feed Science and Technology
JF - Animal Feed Science and Technology
SN - 0377-8401
IS - 4
ER -