在欧洲和其他西方国家,褐藻作为食物来源和膳食补充剂越来越受欢迎。因为它们富含碘,它们代表了一种潜在的新的膳食碘来源。碘缺乏在欧洲重新出现,重要的是要确保足够的摄入量通过一个人的饮食。然而,大型藻类,尤其是褐藻,可能含有大量的碘,碘缺乏和碘过量都可能增加对健康造成负面影响的风险。藻类或含有藻类的食物的碘含量目前在欧盟不受管制。本文的目的是回顾文献,以确定褐藻中碘的化学物质,在加工过程中碘的损失,以及碘的生物利用度和生物可及性。2021年4月,通过WebofScience和PubMed数据库对文献进行了系统的搜索。该综述包括研究棕色大型藻类中的碘与生物利用度的关系,生物可及性,加工和形态形成。针对以下主题进行了荟萃分析:(i)褐藻中总碘和碘化物(I-)含量之间的相关性;(ii)加工过程中碘的损失与I-含量之间的相关性;(iii)生物利用度与I-含量之间的相关性。褐藻碘的生物利用度普遍较高,体内生物利用度范围从31%到90%。碘的体外生物利用度(2%-28%)系统地低于体内生物利用度(31%-90%),表明体外方法学不足。加工可能会降低褐藻的碘含量,较高的I-含量与加工过程中碘损失增加呈正相关。尽管处理策略可以显着降低褐藻的碘含量,加工后碘含量可能仍然很高。这些发现可用于褐藻的食品安全评估,以及开发含碘含量适合人类食用的大型藻类食品。有必要对降低褐藻中碘含量的加工技术进行进一步研究。
Brown algae are becoming increasingly popular as a food source and dietary supplement in Europe and other Western countries. As they are highly rich in iodine, they represent a potential new dietary iodine source. Iodine deficiency has been re-emerging in Europe, and it is important to ensure adequate intake through one\'s diet. However, macroalgae, and especially brown algae, may contain very high amounts of iodine, and both iodine deficiency and excessive iodine may increase the risk of negative health effects. The iodine content of algae or foods containing algae is currently not regulated in the European Union. The aim of this paper is to
review the literature to determine the chemical species of iodine in brown algae, the loss of iodine during processing, and the bioavailability and bioaccessibility of iodine. A systematic search of the literature was performed in April 2021, via the databases Web of Science and PubMed. The
review includes studies of iodine in brown macroalgae in relation to bioavailability, bioaccessibility, processing and
speciation. A meta-analysis was conducted in relation to the following topics: (i) the correlation between total iodine and iodide (I- ) content in brown algae; (ii) the correlation between the loss of iodine during processing and the I- content; and (iii) the correlation between bioavailability and the I- content. The bioavailability of iodine from brown algae was generally high, with in vivo bioavailability ranging from 31% to 90%. The in vitro bioavailability of iodine (2%-28%) was systematically lower than in vivo bioavailability (31%-90%), indicating an inadequate in vitro methodology. Processing may reduce the iodine content of brown algae, and a higher I- content was positively correlated with increased iodine loss during processing. Although processing strategies may reduce the iodine content of brown algae significantly, the iodine content may still be high after processing. These findings may be used in food safety evaluations of brown algae as well as in the development of macroalgae-containing foods with iodine contents suitable for human consumption. Further research on processing techniques to reduce the iodine content in brown macroalgae are warranted.