| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === Chlorella, rich in proteins, peptides, chlorophyll, vitamins and minerals, is anexcellent material for the production of functional foods. However, the rigid cell wall cannot be easily digested and absorbed, which consequently lowered its nutritional value. To rupture the cell walls of chlorella, it was hydrolyzedwith 150 U/g of cellulase and 1% protease at 50oC. According to the scanning electron microscope photograph, obvious lysis of cell walls was observed after hydrolysis. According to cell walls breaking degree, it was considered to be highly hydrolyzed and consequently released most of nutrients outside the cells. After the Chlorella hydrolysate was fermented with Lactobacillus johnsonii BCRC 17010 orLactobacillusplantarum subsp. BCRC 10069 at 37oC for 24 hrs, reducing sugar decreased, while thefree amino acids significantly increased. The essential amino acids increased from 1087.8 mg/100g after fermentation with Lactobacillus plantarum subsp. BCRC 10069. The inhibition of LPS-induced nitric oxide (NO) and and O2- production in RAW264.7 cells were used to investigate the anti-inflammatory activities of the hydrolysates and their fermented samples. About 75.5% of NO and 66.67 % of O2- productions in LPS-induced RAW 264.7 cells were inhibited by 120 min-cellulase and 60 min-protease hydrolyzed Chlorella samples, while 78.3% of NO and 76.72 % of O2- productions were inhibited by 24 h Lactobacillus plantarum subsp. BCRC 10069 fermented hydrolysate. Lactobacillus johnsonii BCRC 17010 andLactobacillusplantarum subsp. BCRC 10069 fermented hydrolysates could decrease tumor necrosis factor (TNF-) from 364.80 ng/mL to 156.85 and 161.75 ng/mL, and inhibited 59.63 and 55.30 % of interleukin 6 (IL-6) production, respectively. Lactobacillus plantarum subsp. BCRC 10069 fermented Chlorella unhydrolysate increased the production of interleukin 10 (IL-10) from 18.7 to 175.64 pg/mL. These phenomena suggested that hydrolysis and LAB fermentation substantially help the release of nutrients and decrease of ROS production. According to the data obtained, Lactobacillus plantarum subsp. BCRC 10069 fermented Chlorella hydrolysates have relatively higher potential to process into functional foods with anti-inflammatory ability, compared to those hydrolysates fermented with Lactobacillus johnsonii BCRC 17010.
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