Acta Alimentaria
Volume/Issue:
Volume 28: Issue 3
Chemical composition and evaluation of protein quality by amino acid score method of edible brown marine algae arame (eisenia bicyclis) and hijiki (hijikia fusiforme)
Authors: N. Kolb 1 , L. Vallorani 2 , and V. Stocchi 3
View More View Less
  • 1 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
  • | 2 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
  • | 3 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
DOI:
https://doi.org/10.1556/aalim.28.1999.3.1
Pages:
213–222
Publication Date:
01 Aug 1999
Online Publication Date:
22 Jul 2005
Article Category:
Research Article
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00
Purchase Online Subscription

  • Purchase article

    USD  $25.00

  • 1 year subscription (Individual Only)

    USD  $878.00

Crude proteins and their amino acid composition, fats, carbohydrates, cellulose, ashes, nucleic acids and minerals were determined in two edible and commercially available brown marine algae (Phaeophyceae), Arame (Eisenia bicyclis) and Hijiki (Hijikia fusiforme). The essential amino acid ratios for five key essential amino acids as well as the amino acid score based on the first limiting amino acid, Lys-Met-Cys score, Lys-Met-Cys-Trp score and Lys-Met-Cys-Trp-Thr score were calculated. The results have shown:– rather high contents of proteins, containing all essential amino acids– high amino acid ratios which are nearly as high as the value suggested by FAO/WHO/UNU pattern or higher– the first limiting amino acid in both analysed algae is tryptophane– very low contents of fats and nucleic acids– high contents of cellulose and other carbohydrates– large quantities of minerals and very low amounts of heavy metals.

  • A.O.A.C. (1990): Method 976. 05 (proteins), 920. 39 (Fats), 962.09E (cellulose), 900. 02 (ashes), 975. 03 (minerals), 931. 01B (phosphorus), 935.14 (iodine). Offical methods of analysis. 15th ed. pp. 72, 79, 80, 1012, 42, 56, 87.

  • Cahyana, A. H., Shuto, Y. & Kinoshua, Y. (1992): Pyropheophytin as an antioxidative substance from marine alga, Arame (Eisenia bicyclis). Biosci. Biotechnol Biochem., 56(10), 1533-1535.

    'Pyropheophytin as an antioxidative substance from marine alga, Arame (Eisenia bicyclis). ' () 56 Biosci. Biotechnol Biochem. : 1533 -1535.

    • Search Google Scholar

  • Chang, J. Y., Knecht, R. & Braun, G. (1983): Methods in enzymology. Vol 91, Academic Press. Inc., New York, pp. 41-48.

    Methods in enzymology , () 41 -48.

  • Concon, J. M. (1988): Food toxicology. Part A, Marcel Dekker Inc., New York, pp. 582, 1049-1073.

    Food toxicology. Part A , () 582.

  • Edozen, J. C, Udo, U. U., Young, V. R. & Scrimshaw, N. S. (1970): Effects of high levels of yeast feeding on uric acid metabolism of young men. Nature, 228, 180.

    'Effects of high levels of yeast feeding on uric acid metabolism of young men. ' () 228 Nature : 180.

    • Search Google Scholar

  • FAO/WHO/UNU (1985): Energy and protein requirements. Report of a joint FAO/WHO/UNU expert consultation, WHO Techn. Rep. Ser. N. 724, Geneva, Switzerland.

  • Fleury, N., & Lahaye, M. (1991): Chemical and physico-chemical characterisation of fibres from Laminaria digitata (Kombu Breton) a physiological approach. J. Sci. Fd Agric, 55, 389-400.

    'Chemical and physico-chemical characterisation of fibres from Laminaria digitata (Kombu Breton) a physiological approach. ' () 55 J. Sci. Fd Agric : 389 -400.

    • Search Google Scholar

  • Fujiwara-Arasaki, T. (1984): In vitro digestibility of algal proteins. Jap. J. Phycol. (Sorui), 32, 293-299.

    'In vitro digestibility of algal proteins. ' () 32 Jap. J. Phycol. (Sorui) : 293 -299.

  • Fujiwara-Arasaki, T., Mino, N. & Kuroda, M. (1984): The protein value in human nutrition of edible marine algae in Japan. Hydrobiologia, 116/117, 513-516.

    'The protein value in human nutrition of edible marine algae in Japan ' () 116/117 Hydrobiologia : 513 -516.

    • Search Google Scholar

  • Harwood, J. L., Pettitt, T. P. & Jones, A. L. (1988): Proceedings of Phytochemical Society of Europe Biochemistry of Algae and Cyanobacteria. Book News Inc., New York, pp. 49-67.

    Proceedings of Phytochemical Society of Europe Biochemistry of Algae and Cyanobacteria , () 49 -67.

    • Search Google Scholar

  • Hosoney, R. C. (1994): Principles of cereal science and technology. American Association of Cereal Chemists, Inc, St. Paul, Minnesota, p. 77.

    Principles of cereal science and technology , () 77.

  • Hugli, E. T. & Moore, S. (1972): Determination of tryptophan content of proteins by ion exchange chromatography of alcaline hydrolysates. J. Biol. Chem., 247, 2828-2834.

    'Determination of tryptophan content of proteins by ion exchange chromatography of alcaline hydrolysates. ' () 247 J. Biol. Chem. : 2828 -2834.

    • Search Google Scholar

  • Lahaye, M. (1991): Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some "sea vegetables". J. Sci. Fd Agric, 54, 587-594.

    'Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some "sea vegetables". ' () 54 J. Sci. Fd Agric : 587 -594.

    • Search Google Scholar

  • Ledvinka, F. (1986): Macrobiotica. Pianeta Terra Ed., Firenze, pp. 24-25.

    Macrobiotica , () 24 -25.

  • Lehniger, A. L. (1982): Principles in biochemistry. Worth Publishers Inc., New York, pp. 635-636, 707.

    Principles in biochemistry , () 635 -636.

  • Mahasneh, I., Jamal, M., Kashashneh, M. & Zbdeh, M. (1995): Antibiotic activity of marine algae against multi-antibiotic resistent bacteria. Microbios., 83(334), 23-26.

    'Antibiotic activity of marine algae against multi-antibiotic resistent bacteria. ' () 83 Microbios. : 23 -26.

    • Search Google Scholar

  • Okai, Y., Higashi-Okai, K., Isheaka, S. & Yamashita, U. (1997): Enhancing effect of polysaccharides from an edible brown alga Hijikia fusiforme (Hijiki), on release of tumor necrosis factor - alpha from macrophages of endotoxin - nonresponder C3H/HeJ mice. Nutr. Cancer, 27(1), 74-79.

    'Enhancing effect of polysaccharides from an edible brown alga Hijikia fusiforme (Hijiki), on release of tumor necrosis factor - alpha from macrophages of endotoxin - nonresponder C3H/HeJ mice. ' () 27 Nutr. Cancer : 74 -79.

    • Search Google Scholar

  • Rut, M. (1973): Stanovení nukleových kyselin v kvasnikách. (Determination of nucleic acids in yeats.) Kvasný Prúmysl, 19, 131-133.

    'Stanovení nukleových kyselin v kvasnikách. (Determination of nucleic acids in yeats.) ' () 19 Kvasný Prúmysl : 131 -133.

    • Search Google Scholar

  • Sarwar, G. & McConough, F. E. (1990): Evaluation of protein digestibility- corrected amino acid score method for assessing protein quality of foods. J. Assoc. off. Chem., 73(3), 347-356.

    'Evaluation of protein digestibility- corrected amino acid score method for assessing protein quality of foods. ' () 73 J. Assoc. off. Chem. : 347 -356.

    • Search Google Scholar

  • Sarwar, G., Peace, R. W., Botting, H. G. & Brule, D. (1989): Relationship between amino acid scores and protein quality indices based on rat growth. Plant Foods for Human Nutr., 39, 33-44.

    'Relationship between amino acid scores and protein quality indices based on rat growth. ' () 39 Plant Foods for Human Nutr. : 33 -44.

    • Search Google Scholar

  • Stocchi, V., Cucchiarini, L., Piccoli, G. & Magnani, M. (1985): Complete high-performance liquid chromatographic separation of 4-N, N-dimethylaminoazobenzene-4'-thiohydantoin and dimethylaminoazobenzene-4'-sulphonyl chloride amino acids utilizing the same reversed-phase column at room temperature. J. Chromatogr., 349, 77-82.

    'Complete high-performance liquid chromatographic separation of 4-N, N-dimethylaminoazobenzene-4'-thiohydantoin and dimethylaminoazobenzene-4'-sulphonyl chloride amino acids utilizing the same reversed-phase column at room temperature. ' () 349 J. Chromatogr. : 77 -82.

    • Search Google Scholar

  • Stocchi, V., Piccoli, G., Magnani, M., Palma, F., Biagiarelli, B. & Cucchiarini, L. (1989): Reversed-phase high-performance liquid chromatography separation of dimethylaminoazobenzene sulfonyl and dimethylaminoazobenzene thiohydantoin-amino acid derivatives for amino acid analysis and microsequencing studies at the picomole level. Anal. Biochem., 178, 107-117.

    'Reversed-phase high-performance liquid chromatography separation of dimethylaminoazobenzene sulfonyl and dimethylaminoazobenzene thiohydantoin-amino acid derivatives for amino acid analysis and microsequencing studies at the picomole level. ' () 178 Anal. Biochem. : 107 -117.

    • Search Google Scholar

  • Trowell, H. (1976): Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am. J. din. Nutr., 29, 417-427.

    'Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. ' () 29 Am. J. din. Nutr. : 417 -427.

    • Search Google Scholar

  • Volesky, B. & Holan, Z. R. (1995): Biosorption of heavy metals. Biotechnology. Prog., 11, 235-250.

    'Biosorption of heavy metals. ' () 11 Biotechnology. Prog. : 235 -250.

  • Whitney, E. N. & Rolfes, S. R. (1996): Understanding nutrition. 7th ed., West Publishing Co., New York, pp. 454-455, 493-494, 708.

    Understanding nutrition , () 454 -455.
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
arame; arame; hijiki; chemical composition; protein quality; amino acid scoring

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS		 522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites		 0,433
5 Year
Impact Factor		 0,503
Immediacy
Index		 0,100
Citable
Items		 60
Total
Articles		 59
Total
Reviews		 1
Cited
Half-Life		 7,8
Citing
Half-Life		 9,8
Eigenfactor
Score		 0,00034
Article Influence
Score		 0,077
% Articles
in
Citable Items		 98,33
Normalized
Eigenfactor		 0,04267
Average
IF
Percentile		 7,429
Scimago
H-index		 27
Scimago
Journal Rank		 0,212
Scopus
Scite Score		 220/247=0,9
Scopus
Scite Score Rank		 Food Science 215/299 (Q3)
Scopus
SNIP		 0,275
Acceptance
Rate		 15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Publication
Programme		 2021 Volume 50
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 6 0 0
May 2021 12 0 0
Jun 2021 7 0 0
Jul 2021 10 3 4
Aug 2021 4 0 0
Sep 2021 3 0 0
Oct 2021 0 0 0