Iodine from brown algae in human nutrition,with an emphasis on bioaccessibility,bioavailability, chemistry,and effects of processing: A systematic review

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.     

电喷雾质谱法示踪钨回收过程离子的转化路径

将环隙式离心萃取器(ACCs)与电喷雾飞行时间质谱(ESI-TOF-MS)相结合，在线监测了回收过程中的钨萃取行为(宏观)和钨形态的转化路径(微观)，发现宏观萃取反应和微观离子形态转化同时发生并相互补充。伯胺N1923萃取钨在144 s内即可达到萃取平衡，萃取率高达98%以上，同时，酸钨比n(H)/n(W)是一个关键变量，当酸钨比n(H)/n(W)=2.4时，全流程钨回收率超过93%。最后，得到了基于钨形态监测的萃取机理，同时，减少原料液中W1含量，增加W10含量，可有效提高钨回收效率。     

食物成瘾的研究进展及启示

食物成瘾是一种复杂的慢性疾病，导致人们在日常生活中对某种食物产生过度依赖与过度进食等相关行为特征，近年来已被认为是影响欧美发达国家肥胖症、暴食症、糖尿病等发病率持续升高的关键原因，引起学术界的极大关注，成为研究热点。本文主要介绍食物成瘾的概念、诊断标准，综述了食物成瘾的病理机制、影响因素和应对措施等方面的研究进展，并探讨食物成瘾对我国食品界的启示，为预防食物成瘾，保障公众健康提供有益借鉴。     

孔西潜山奥陶系原生油藏成藏时期探讨

黄骅坳陷孔西潜山发现奥陶系（孔古3井、孔古7井）低产原生油藏和石炭-二叠系原生油气藏（孔古4井），油源对比结果证明，前者原油主要源于中奥陶统马家沟组灰岩，后者油气主要源于石炭系太原组及二叠系山西组煤系泥岩。根据孔古3井油藏的两期流体包裹体及储集层自生伊利石K-Ar年龄测定结果，油藏属两期成藏，第一期为晚三叠世（距今222.51～240.34Ma），第二期为第三纪，以晚第三纪为主。     

种分Δαk与种分首槽αk的关系

针对烧结法和拜尔法种分槽的 Δαk 变化进行了概述 ,阐述了种分 Δαk 与种分首槽 αk 的关系。     

Depression in ethnically diverse women: Implications for treatment in primary care settings.

What do health care practitioners need to know about providing adequate care for depressed minority women? This article examined the prevalence of depressive symptoms and clinical depression in ethnic minorities, the extent to which current health service utilization is congruent with needs, and the effectiveness of treatments provided to ethnic minorities in the primary care setting. The impact of ethnic minority women's sociocultural context on symptom expression and help-seeking behavior is also discussed. Finally, the clinical implications for accurate assessment and treatment of ethnic minority women by both medical and mental health practitioners working in the primary care sector are addressed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Model of Primary Austenite Dendrite Structure in Hypoeutectic Cast Iron

Ｉｔｗａｓｒｅｐｏｒｔｅｄ[1] ｔｈａｔｔｈｅｍｉｃｒｏ ｓｔｅｒｅｏｓｔｒｕｃｔｕｒｅｏｆｐｒｉｍａｒｙａｕｓｔｅｎｉｔｅｉｎｃａｓｔｉｒｏｎｃｏｎｓｉｓｔｓｏｆｐｒｉｍａｒｙｓｔｅｍｓａｎｄｓｅｃｏｎｄａｒｙａｒｍｓｔｈａｔ ｇｒｏｗａｃｃｏｒｄｉｎｇｔｏｄｅｎｄｒｉｔｅｃｒｙｓｔａｌｓｂｒａｎｃｈｒｕｌｅ ,ａｎｄｓｏｍｅｏｆｐｒｉｍａｒｙａｕｓｔｅｎｉｔｅｅｖｅｎｈａｖｅｔｈｉｒｄａｒｍｓ .ＭｉｙａｋｅＨｅｔａｌ[2 ]ｐｒｏｐｏｓｅｄａｃｏｎｃｅｐｔｏｆｒｅｇｉｏｎｍｏｄｅｌｂｙｓｔｕｄｙｉｎｇ…     

Acidogenic fermentation of blended food‐waste in combination with primary sludge for the production of volatile fatty acids

The performance of a laboratory‐scale anaerobic acidogenic fermenter fed with a mixture of blended kitchen food‐waste and primary sludge from a sewage treatment plant was investigated for the production of volatile fatty acids (VFA). The operating variables for acidogenic fermentation were kitchen food‐waste content (10 and 25 wt %), hydraulic retention time (HRT: 1, 3 and 5 days), temperature (ambient: 18 ± 2 °C, and mesophilic: 35 ± 2 °C) and pH (varied from 5.2 to 6.7). The experimental results indicated that effluent VFA concentrations and VFA production rates were higher at ambient temperature than at mesophilic conditions. The net amount of VFA with 10 wt % food‐waste increased up to 920 mg dm^?3 with an increase of HRT, but contrasting results (a decrease of 2610 mg dm^?3) were found due to the conversion of VFA into biogas in the case of 25 wt % food‐waste, which increased significantly at HRT of 3–5 days. In terms of biogas composition (CO₂ and CH₄), the organic matter was converted into CO₂ through the oxidative pathway by facultative species at low temperature while mesophilic temperature and optimum pH (6.3–7.8) played a pivotal role in increasing rate of conversion of VFA into biogas by methanogenesis. Rates of VFA production and their conversion are dependent on the food‐waste content in the mixture. Yet, the higher concentration of food‐waste (25% compared with 10%) did not produce VFA proportionally due to the increased rate of conversion of VFA into gaseous products. The maximum VFA production rate (0.318 g VFA_produced g^?1 VS_fed day^?1) was achieved in the 10 wt % food‐waste at ambient temperature and at a 5‐day HRT. Copyright © 2005 Society of Chemical Industry