Ingestion of titanium dioxide (TiO2) nanoparticles from products such as agricultural chemicals, processed food, and nutritional supplements is nearly unavoidable. The gastrointestinal tract serves as a critical interface between the body and the external environment, and is the site of essential nutrient absorption. The goal of this study was to examine the effects of ingesting the 30 nm TiO2 nanoparticles with an in vitro cell culture model of the small intestinal epithelium, and to determine how acute or chronic exposure to nano-TiO2 influences intestinal barrier function, reactive oxygen species generation, proinflammatory signaling, nutrient absorption (iron, zinc, fatty acids), and brush border membrane enzyme function (intestinal alkaline phosphatase). A Caco-2/HT29-MTX cell culture model was exposed to physiologically relevant doses of TiO2 nanoparticles for acute (four hours) or chronic (five days) time periods. Exposure to TiO2 nanoparticles significantly decreased intestinal barrier function following chronic exposure. Reactive oxygen species (ROS) generation, proinflammatory signaling, and intestinal alkaline phosphatase activity all showed increases in response to nano-TiO2. Iron, zinc, and fatty acid transport were significantly decreased following exposure to TiO2 nanoparticles. This is because nanoparticle exposure induced a decrease in absorptive microvilli in the intestinal epithelial cells. Nutrient transporter protein gene expression was also altered, suggesting that cells are working to regulate the transport mechanisms disturbed by nanoparticle ingestion. Overall, these results show that intestinal epithelial cells are affected at a functional level by physiologically relevant exposure to nanoparticles commonly ingested from food.

No abstract

Nano-sized zinc oxide (ZnO) is present in food packaging, putting consumers at risk of ingestion. There is little information on the amount of ZnO nanoparticles (NP) present in food packaging and the effects of ZnO NP ingestion on intestinal function. To estimate physiologically relevant ZnO NP exposures from food that are commonly packaged with ZnO NP, food samples were analyzed with inductively coupled plasma mass spectrometry (ICP-MS). An in vitro model of the small intestine was used to investigate the effects of ZnO NP exposure. Cells were exposed to pristine NP in culture medium and to NP subjected to an in vitro digestion process to better reflect the transformation that the NP undergo in the human gastrointestinal (GI) tract. The findings show that a physiologically relevant dose of ZnO NP can cause a significant decrease in glucose transport, which is consistent with gene expression changes for the basolateral glucose transporter GLUT2. There is also evidence that the ZnO NP affect the microvilli of the intestinal cells, therefore reducing the amount of surface area available to absorb nutrients. These results suggest that the ingestion of ZnO NP can alter nutrient absorption in an in vitro model of the human small intestine.

No abstract

Titanium dioxide nanoparticles (TiO 2 NPs) are used in cosmetics, sunscreens, paints, and toothpaste, among other applications. These NPs are very stable and can be transported and dispersed in wastewater and biosolids. Animal species have shown negative reactions to TiO 2 NPs. However, little is known about their toxicity in plants, specifically the possibility of genotoxic effects. In this study, we used a random amplified polymorphic DNA (RAPD) technique to study the genotoxic effects of TiO 2 NPs on hydroponically cultivated zucchini (Cucurbita pepo) plants. Seeds were allowed to germinate for 7 d and plants were selected at random for individual and population studies. Four plants were selected for the individual study and 18 for the population study. RAPD profiles of TiO 2 NPs treated plants showed differences in band intensity, loss of bands, or appearance of new bands, compared to untreated plants. To the authors' knowledge, this is the first report of the genotoxic potential of TiO 2 NPs in zucchini.

To understand the effects of engineered nanomaterials added intentionally and unintentionally to food, we improved a gastrointestinal in vitro model using in vitro digested nanoparticles, Caco-2/HT29-MTX cells and gut microbiota.

Zinc oxide nanoparticles (ZnO NP) may be present in food packaging, which would put consumers at risk of NP ingestion. There is little information on the amount of ZnO NP that are present in food packaging and the effects of ZnO exposure on intestinal function. To estimate physiologically relevant ZnO exposures, foods that are naturally low in zinc (Zn), but are commonly packaged with ZnO NP, such as tuna, corn, and asparagus, were analyzed with inductively coupled plasma mass spectrometry (ICP-MS). It was found that the Zn present in a serving of these foods is approximately one hundred times higher than the recommended dietary allowance. An in vitro model of the small intestine composed of Caco-2 and HT29-MTX cells was used to investigate the effects of ZnO NP exposure. Cells were exposed to physiologically realistic doses of pristine NP in culture medium and to NP subjected to an in vitro digestion to better reflect the transformation that the NP may undergo once they enter the human GI tract. Uptake and/or transport of iron (Fe), Zn, glucose, and fatty acids were assessed and intestinal alkaline phosphatase (IAP) levels were measured before and after NP exposure. The findings show that there is a 75% decrease in Fe transport and a 30% decrease in glucose transport following ZnO NP exposure. These decreases were consistent with gene expression changes for their transporters. There is also evidence that the ZnO NP affect the microvilli of the intestinal cells, therefore reducing the amount of surface area available to absorb nutrients. These results suggest that the ingestion of physiologically relevant doses of ZnO NP can alter intestinal function in an in vitro model of the human small intestine.

Retraction of 'ZnO nanoparticles affect intestinal function in an in vitro model' by Fabiola Moreno-Olivas et al., Food Funct., 2018, 9, 1475-1491.