Domínguez-González M Raquel, Chiocchetti Gabriela M, Herbello-Hermelo Paloma, Vélez Dinoraz, Devesa Vicenta, Bermejo-Barrera Pilar
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela , 15782 Santiago de Compostela, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
J Agric Food Chem. 2017 Sep 27;65(38):8435-8442. doi: 10.1021/acs.jafc.7b02151. Epub 2017 Sep 13.
Due to the high levels of iodine present in seaweed, the ingestion of a large amount of this type of food can produce excessive intake of iodine. However, the food after ingestion undergoes different chemistry and physical processes that can modify the amount of iodine that reaches the systemic circulation (bioavailability). Studies on the bioavailability of iodine from food are scarce and indicate that the bioavailable amount is generally lower than ingested. Iodine in vitro bioavailability estimation from different commercialized seaweed has been studied using different in vitro approaches (solubility, dialyzability, and transport and uptake by intestinal cells). Results indicate that iodine is available after gastrointestinal digestion for absorption (bioaccessibility: 49-82%), kombu being the seaweed with the highest bioaccessibility. The incorporation of dialysis cell cultures to elucidate bioavailability modifies the estimation of the amount of iodine that may reach the systemic circulation (dialysis, 5-28%; cell culture, ≤3%). The paper discusses advantages and drawbacks of these methodologies for iodine bioavailability in seaweed.
由于海藻中碘含量很高，大量摄入这类食物会导致碘摄入过量。然而，食物摄入后会经历不同的化学和物理过程，这些过程会改变进入体循环的碘量（生物利用度）。关于食物中碘生物利用度的研究很少，且表明可生物利用的量通常低于摄入量。已使用不同的体外方法（溶解度、透析性以及肠道细胞的转运和摄取）对不同商业化海藻的碘体外生物利用度进行了估算。结果表明，胃肠道消化后碘可被吸收（生物可及性：49 - 82%），海带是生物可及性最高的海藻。采用透析细胞培养来阐明生物利用度会改变对可能进入体循环的碘量的估算（透析，5 - 28%；细胞培养，≤3%）。本文讨论了这些方法在海藻碘生物利用度方面的优缺点。
