Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences, Skromna Street 8, 20-704 Lublin, Poland.
Institute of Plant Genetics, Breeding and Biotechnology, Faculty of Agrobioengineering, University of Life Sciences, Akademicka Street 13, 20-950 Lublin, Poland.
Nutrients. 2022 Aug 25;14(17):3503. doi: 10.3390/nu14173503.
The food colorant E171 (TiO) containing nano fractions can cause potential health problems. In the presented work, we used a "gastrointestinal tract" model (oral→large intestine) to "digest" a fruit smoothie in the presence of TiO nanoparticles and the B strain. The TiO migration was measured using the microfiltration membrane (0.2 µm; model of "TiO bioacessability"). We observed that the addition of the smoothie reduced the Ti content in the microfiltrate (reduced "bioacessability") at the "mouth", "stomach" and "large intestine" stages, probably due to the entrapment of Ti by the smoothie components. A significant decrease in Ti "bioaccessibility" at the "gastric" stage may have resulted from the agglomeration of nanoparticles at a low pH. Additionally, the presence of bacterial cells reduced the "bioaccessibility" at the "large intestine" stage. Microscopic imaging (SEM) revealed clear morphological changes to the bacterial cells in the presence of TiO (altered topography, shrunk-deformed cells with collapsed walls due to leakage of the content, indentations). Additionally, TiO significantly reduced the growth of the tested bacteria. It can be stated that the interactions (most probably entrapment) of TiO in the food matrix can occur during the digestion. This can influence the physicochemical properties, bioavailability and in vivo effect of TiO. Research aimed at understanding the interactions between TiO and food components is in progress.
食品着色剂 E171（二氧化钛）含纳米级分可能会引起潜在的健康问题。在本研究中，我们使用“胃肠道”模型（口腔→大肠），在存在 TiO 纳米颗粒和 B 菌株的情况下“消化”水果冰沙。使用微孔滤膜（0.2 µm；“TiO 生物可及性”模型）测量 TiO 的迁移。我们观察到，添加冰沙会降低微滤物中的 Ti 含量（在“口腔”、“胃”和“大肠”阶段降低“生物可及性”），这可能是由于冰沙成分将 Ti 捕获。在低 pH 值下，纳米颗粒的团聚可能导致 Ti 在“胃”阶段的“生物可及性”显著降低。此外，细菌细胞的存在降低了“大肠”阶段的“生物可及性”。显微镜成像（SEM）显示，在存在 TiO 的情况下，细菌细胞发生了明显的形态变化（形貌改变，由于内容物泄漏，细胞收缩变形，细胞壁塌陷，出现凹痕）。此外，TiO 显著抑制了测试细菌的生长。可以说，TiO 在食品基质中的相互作用（很可能是捕获）可能会在消化过程中发生。这可能会影响 TiO 的物理化学性质、生物利用度和体内效应。目前正在进行旨在理解 TiO 与食物成分之间相互作用的研究。
