• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• Biomedical Science Letters
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• v.8 no.4
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• pp.229-234
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• 2002

Chlorella is rich in chlorella growth factor (CGF). A review of the literature has described that CGF improves the capability of a Th1-based immunity, anticancer, antioxidant antibacterial activity, growth promotion, wound healing and so on, but has not studied the effect for the metabolism and the proliferation of human skin keratinocyte. The aim of this study was to examine the effect of metabolism and the proliferation of human skin keratinocyte in vitro. CGF was extracted with an autoclaving method which is a modified hot-water extraction method from dried chlorella and conformed by means of absorbance 0.22 at 260 nm. We have measured the extracellular acidification rate (ECAR) of the CGF by Cytosensor$^{\circledR}$ Microphysiometer and evaluated responsiveness depending upon the dosage on the HaCaT cell. The ECAR for the concentrations of 0.15, 1.5, 15, 150 $\mu\textrm{g}$/ml of CGF increased as a 103.6, 128.2, 149.0 and 423.9%, respectively compared to control (0.0 $\mu\textrm{g}$/ml, 100% ECAR). The ECAR for ErbBl tyrosine kinase inhibited by 4-anilinoquinazolines, $C_{16}$H$_{14}$BrN$_3$O$_2$.HCl on tile HaCaT cells with the amounts of 10 $\mu\textrm{g}$/ml of the CCF compared with 100 $\mu\textrm{g}$/ml of rhEGF. The conclusion of the study is that CGF might increase human epidermal keratinocyte proliferation through the interaction between the epidermal growth factor receptor and itself.

• Journal of Applied Biological Chemistry
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• v.50 no.3
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• pp.132-135
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• 2007

An efficient production method of chlorella extract was developed by enzymatic treatment using cell lytic and proteolytic enzymes. The suitable dosage of Tunicase, a cell lytic enzyme, was found to be 1.0% (w/w). Proteolytic enzymes were screened to obtain high chlorella growth factor (CGF) index, which indicates crude CGF content and solid recovery. Among the seven tested proteases, Esperase, whose optimal dosage was 1.0% (w/w), was selected. By co-treatment using optimal dosages of Tunicase and Esperase, the highest CGF index and solid recovery were obtained. The CGF index and solid recovery of co-treatment were remarkably enhanced by 250 ($4.36{\rightarrow}15.21$) and 220% ($12.65%{\rightarrow}40.15%$), respectively, than those of the non-treated extracts.

• KSBB Journal
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• v.19 no.1
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• pp.1-11
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• 2004

Chlorella contains a rich source of biochemical products with applications in the feed, food, nutritional, cosmetic, pharmaceutical and even fuels industries. Chlorella is one of unicellular green algae and is mostly grown in fresh water such as pond and lake. It grows in a manner of nonsexual reproduction so that it multiplies 4~16 times overnight. Large-scale culture is conducted by open pond culture or pure culture using fermenter. Chlorella has various efficacies such as heavy metal removal, degradation of toxic materials, control of arteriosclerosis, immunoprotective effects, anticancer activity and growth-stimulating activity of intestinal bacteria. Chlorella can be used as a taste enhancer and foodstuff, as it has a plenty of essential amino acids, polyunsaturated fatty acids, sterols and chlorella growth factor (CGF). Chlorella is a potential organism which can be utilized for CO$_2$ removal and H$_2$ Production in environmental area and energy Production.

• Applied Chemistry for Engineering
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• v.26 no.3
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• pp.265-269
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• 2015

Chlorella vulgaris (C. vulgaris) is a spherical unicellular green algae and the diameter ranges from 2 to $10{\mu}m$. C. vulgaris possess nutritional excellence because it contains various functional materials including high protein contents, chlorophyll, carotenoid, and chlorella growth factor (CGF). In order to study effects of mutagen, ethyl methane sulphonate (EMS) was used as a chemical mutagen and some mutants could be obtained. We named 2 type mutants as E14 and E24 obtained after treating with EMS. In the cell growth, growth patterns of mutants were similar to those of the wild type. Chlorophyll contents of E14 and E24 increased up to 99 and 52%, respectively compared to those of the wild type. The carotenoid content of E14 increased to 7%, but the value of E24 decreased 5% compared to that of the wild type. For the lipid contents E24 increased to 23%, while E14 decreased 12% when compared to those of the wild type. As a result, there is no difference between the mutants and wild type in the cell growth, but considering that mutants contains more physiological materials than those of the wild type, we can expect the mutants of C. vulgaris could be used as important high added-value materials.