The effect of processing of Chlorella vulgaris: K-5 on in vitro and in vivo digestibility in rats

被引:28
作者
Komaki, H
Yamashita, M
Niwa, Y
Tanaka, Y
Kamiya, N
Ando, Y
Furuse, M [1 ]
机构
[1] Kyushu Univ, Fac Agr, Lab Anim Feed Sci, Fukuoka 81281, Japan
[2] Nihon Univ, Coll Bioresource Sci, Dept Anim Sci & Resources, Fujisawa, Kanagawa 252, Japan
[3] Chlorella Ind, Fukuoka 833, Japan
关键词
Chlorella; cell rupture; high pressure homogenization; nutritional value; rat;
D O I
10.1016/S0377-8401(97)00089-8
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
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 X 10(8) N/m(2) at less than -20 degrees C) after a heating process (100-120 degrees 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. (C) 1998 Elsevier Science B.V.
引用
收藏
页码:363 / 366
页数:4
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