As nanomaterials are small in size, they have large surface area to volume ratio, which consequently increases reactivity in the environment and biological system. Based on these characteristics, nanotechnology has gradually been expanded to various fields, such as medical technology, biomaterial, a...
As nanomaterials are small in size, they have large surface area to volume ratio, which consequently increases reactivity in the environment and biological system. Based on these characteristics, nanotechnology has gradually been expanded to various fields, such as medical technology, biomaterial, and food industry. In the food industry, the application of nanotechnology can increase the stability of the product or improve the functionality by protecting the material from external factors. The nanotechnology-based food materials will have increased permeability and residence time compared to non-nanomaterials, resulting in increased absorption and utilization rates in vivo, therefore, studies on the safety of artificially applied nanomaterials should be supported. Studies on the safety of non-food-grade nanomaterials have been actively performed, while research on food-grade nanomaterials is insufficient. It is necessary to understand their physico-chemical properties and biological responses in food or biological matrices because the characteristics of materials are changed by applying nanotechnology.
In the present study, food grade zinc oxide (ZnO) and silicon dioxide (SiO2) nanoparticles were used to investigate the interaction between food and biological matrices. Zinc is essential for the function of the body such as cell growth and immunity, therefore, ZnO nanoparticles are used as nutrient supplement. SiO2 nanoparticles are also used as anti-caking agents to prevent the product from absorbing water in powdered materials.
Accordingly, the aim of this study was to identify the interactions with saccharides, a typical food ingredient, using food additive ZnO and SiO2 nanoparticles. In the case of nanomaterials added to foods, it is expected that the formation of nano-saccharide corona structures in food matrices. Based on this concept, interactions between saccharides and nanoparticles analyzed qualitatively and quantitatively using HPLC and identified in vitro cytotoxicity, cellular uptake, intestinal transport mechanism and in vivo biological fate.
These results demonstrated that interactions between food components and nanomaterials could induce physico-chemical properties of nanoparticles changing in the presence of food components. Quantitatively analysis represented that concentration of food matrices could be a critical factors on interactions between food components and nanoparticles. The interaction was highly dependent on food component portion. Moreover, minor nutrient elements could also affect the formation nano-saccharide corona. In the case of interactions between food components and SiO2 nanoparticles could not affect the cytotoxicity, cellular uptake, and gastrointestinal transport mechanism. On the other hand, intracellular uptake and absorption rate of ZnO nanoparticles into the blood circulatory system were increased by the dispersion with 5% glucose. These results suggest that the interactions with the food matrices or biological matrices may change the behavior of the nanoparticles. These studies provide basic information about the interaction between nutrients and nanoparticles, and thus provide basic data on the safety of food additive nanomaterials by predicting the toxicity and mechanism of absorption into the biological system and efficiency.
As nanomaterials are small in size, they have large surface area to volume ratio, which consequently increases reactivity in the environment and biological system. Based on these characteristics, nanotechnology has gradually been expanded to various fields, such as medical technology, biomaterial, and food industry. In the food industry, the application of nanotechnology can increase the stability of the product or improve the functionality by protecting the material from external factors. The nanotechnology-based food materials will have increased permeability and residence time compared to non-nanomaterials, resulting in increased absorption and utilization rates in vivo, therefore, studies on the safety of artificially applied nanomaterials should be supported. Studies on the safety of non-food-grade nanomaterials have been actively performed, while research on food-grade nanomaterials is insufficient. It is necessary to understand their physico-chemical properties and biological responses in food or biological matrices because the characteristics of materials are changed by applying nanotechnology.
In the present study, food grade zinc oxide (ZnO) and silicon dioxide (SiO2) nanoparticles were used to investigate the interaction between food and biological matrices. Zinc is essential for the function of the body such as cell growth and immunity, therefore, ZnO nanoparticles are used as nutrient supplement. SiO2 nanoparticles are also used as anti-caking agents to prevent the product from absorbing water in powdered materials.
Accordingly, the aim of this study was to identify the interactions with saccharides, a typical food ingredient, using food additive ZnO and SiO2 nanoparticles. In the case of nanomaterials added to foods, it is expected that the formation of nano-saccharide corona structures in food matrices. Based on this concept, interactions between saccharides and nanoparticles analyzed qualitatively and quantitatively using HPLC and identified in vitro cytotoxicity, cellular uptake, intestinal transport mechanism and in vivo biological fate.
These results demonstrated that interactions between food components and nanomaterials could induce physico-chemical properties of nanoparticles changing in the presence of food components. Quantitatively analysis represented that concentration of food matrices could be a critical factors on interactions between food components and nanoparticles. The interaction was highly dependent on food component portion. Moreover, minor nutrient elements could also affect the formation nano-saccharide corona. In the case of interactions between food components and SiO2 nanoparticles could not affect the cytotoxicity, cellular uptake, and gastrointestinal transport mechanism. On the other hand, intracellular uptake and absorption rate of ZnO nanoparticles into the blood circulatory system were increased by the dispersion with 5% glucose. These results suggest that the interactions with the food matrices or biological matrices may change the behavior of the nanoparticles. These studies provide basic information about the interaction between nutrients and nanoparticles, and thus provide basic data on the safety of food additive nanomaterials by predicting the toxicity and mechanism of absorption into the biological system and efficiency.
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