THE EFFECT OF PROCESSING OF CHLORELLA-VULGARIS, K-5 ON IN-VITRO AND IN-VIVO DIGESTIBILITY IN RATS

Citation
H. Komaki et al., THE EFFECT OF PROCESSING OF CHLORELLA-VULGARIS, K-5 ON IN-VITRO AND IN-VIVO DIGESTIBILITY IN RATS, Animal feed science and technology, 70(4), 1998, pp. 363-366
Citations number
6
Categorie Soggetti
Agriculture Dairy & AnumalScience
ISSN journal
03778401
Volume
70
Issue
4
Year of publication
1998
Pages
363 - 366
Database
ISI
SICI code
0377-8401(1998)70:4<363:TEOPOC>2.0.ZU;2-T
Abstract
Two experiments were done to clarify whether or not cell rupture is ne cessary to improve the digestibility of major components of Chlorella vulgaris: K-5. Chlorella was treated with or without high pressure hom ogenization (1 X 10(8) N/m(2) at less than -20 degrees C) after a heat ing 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 f irst experiment, pepsin digestibility of chlorella protein was determi ned in vitro. The cell rupture by high pressure homogenization caused a small but significant improvement in pepsin digestibility of chlorel la 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 hig h 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 vulgar is: K-5 may be an efficient protein source even without cell rupture. (C) 1998 Elsevier Science B.V.