title: Amino acid composition of algal products and its contribution to RDI.
abstract: In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (g·16 g(-1)N), respectively. In dependence on daily algal intakes, the highest participation in recommended daily intakes (RDI; related to adult, body weight of 70 kg) of all EAAs was observed in freshwater micro-algal products, especially from Spirulina genus where contribution ranged from 12.6% (Lys, SB) to 38.8% (Thr, S). Generally, Lys was the lowest contributor to RDIs in almost all algal samples except Chlorella pyrenoidosa (C) and Palmaria palmata (D), where Ile and Leu, respectively, were established. Interestingly, the contents of sulfur AAs of both products of the Spirulina genus covered 74.5% (S) and 73.8% (SB) of their RDI. Finally, products from brown seaweeds showed the lowest contributions to the RDIs of all EAAs.
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic. Electronic address: misurcova@ft.utb.cz.
authors.forename: L
authors.initials: L
authors.lastname: Mišurcová
authors.affiliation: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
authors.forename: F
authors.initials: F
authors.lastname: Buňka
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
authors.forename: J
authors.initials: J
authors.lastname: Vávra Ambrožová
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
authors.forename: L
authors.initials: L
authors.lastname: Machů
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
authors.forename: D
authors.initials: D
authors.lastname: Samek
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
authors.forename: S
authors.initials: S
authors.lastname: Kráčmar
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D000458:Cyanobacteria / Q000737:chemistry*; D005618:Fresh Water; D064167:Recommended Dietary Allowances; D012624:Seaweed / Q000737:chemistry*
chemical_list: D000596:Amino Acids
keywords: Amino acids; Freshwater micro-algae; Recommended daily intake; Seaweed