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.com
Volume 5, Issue 2 (Suppl)
J Fisheries Livest Prod
ISSN: 2332-2608 JFLP, an open access journal
Aquaculture Summit 2017
May 25-26, 2017
May 25-26, 2017 Osaka, Japan
6
th
Global Summit on
Aquaculture and Fisheries 2017
J Fisheries Livest Prod 2017, 5:2 (Suppl)
http://dx.doi.org/10.4172/2332-2608-C1-009Effects of enzymatic hydrolysis and probiotic fermentation on anti-inflammatory ability of
Chlorella
Li-Jung Yin
National Kaohsiung Marine University, Taiwan
T
he 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 37
o
C for 24 hr. The
inhibition of LPS-induced nitric oxide (NO) and O
2-
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 O
2-
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 anti-
inflammatory ability.
ljyin@mail.nkmu.edu.tw