College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
Sci Rep. 2019 Aug 2;9(1):11285. doi: 10.1038/s41598-019-47800-6.
The endogenous micro/nano-particles in daily food have drawn much attention due to specific properties potential biological impact. The aim of this study was to investigate the nanoparticles in traditional fermented soybean sauces and vinegars in order to study the safety problems of nanoparticles in daily food. The transmission electron microscope results showed that all samples exhibited diverse nanostructures with diameters ranging from 10 to 400 nm. The concentration of nanoparticles in these foods was determined to be around 1.15 × 10-3.43 × 10 particles/mL. Furthermore, the absorbance at 420 nm was found in all the fermented foods, which was ascribed to Maillard reaction products. The 3-(4, 5-Dimethylthiazol-2-yl)-2, 5-diphenyl-tetrazolium bromide (MTT) results showed that nanoparticles in traditional fermented foods did not decrease cell viability in the concentration range tested (<200 μg/mL), which were equivalent to 20 L~200 L of selected soybean sauces and vinegars. However, further studies need to be performed to find out the interaction of nanoparticle with cell (food with body) after ingestion.
由于其特殊性质和潜在的生物学影响，日常食品中的内源性微/纳米颗粒引起了广泛关注。本研究旨在调查传统发酵大豆酱和醋中的纳米颗粒，以研究日常食品中纳米颗粒的安全问题。透射电子显微镜结果表明，所有样品均表现出不同的纳米结构，直径范围为 10 至 400nm。这些食品中纳米颗粒的浓度约为 1.15×10-3 至 4.3×10 颗粒/mL。此外，所有发酵食品均在 420nm 处有吸收峰，这归因于美拉德反应产物。3-(4,5-二甲基噻唑-2-基)-2,5-二苯基四氮唑溴盐（MTT）结果表明，传统发酵食品中的纳米颗粒在测试浓度范围内（<200μg/mL）不会降低细胞活力，相当于 20L 至 200L 选定的大豆酱和醋。然而，需要进一步研究纳米颗粒与细胞（食物与身体）在摄入后的相互作用。
