Determination of selenium nanoparticles in fermented dairy products

Kantorová, Věra; Krausová, Gabriela; Hyršlová, Ivana; Loula, Martin; Mestek, Oto; Kaňa, Antonín

doi:10.1016/j.sab.2022.106592

Cited by 9 publications

(5 citation statements)

References 27 publications

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“…The behaviour of inorganic nanoparticles in the various matrixes of foods is under ongoing research [4,19,20]. It is important, because some foods might be contaminated with nanomaterials.…”

Section: Resultsmentioning

confidence: 99%

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Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion

Revenco,

Hakenová,

Mestek

et al. 2024

Foods

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Silver nanoparticles (AgNPs), widely used in various fields of technology as an antimicrobial agent, represent a new type of environmental pollutant. Through various routes, AgNPs might penetrate into agricultural crops and foodstuffs. It is important to know if AgNPs contained in food persist in digested food and are therefore available for entering the inner organs of the consumer’s body. Using the technique of single-particle ICP-MS, we analysed the changes in the number and size distribution of AgNPs added to a sample of bread submitted to in vitro simulated gastrointestinal digestion. The majority of silver, in terms of mass, was transformed from the state of particles to the dissolved state during bread digestion, but the number of particles was reduced by 25% only. The most abundant particle size was reduced from 60 nm to 49 nm. Hence, a substantial part of transformed nanoparticles is still present in food digestate. This means that AgNPs consumed together with food can theoretically enter the inner cells of human body.

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Section: Resultsmentioning

confidence: 99%

“…It is important, because some foods might be contaminated with nanomaterials. As far as silver is concerned, its total amount naturally present in most foods (except mushrooms and buckwheat) is very low (<0.2-1.5 ng g −1 ) [20,21].…”

Section: Resultsmentioning

confidence: 99%

Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion

Revenco,

Hakenová,

Mestek

et al. 2024

Foods

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“…Two relevant applications of atomic spectrometry to the measurement of NPs are included in this year's Update. The determination of Se NPs in cultured cells of lactic acid bacteria, bifidobacteria, and yeast was achieved using spICP-MS. 164 Selenium NPs were prepared in-house and characterised using TEM. Selenised bacteria and yeasts were obtained by adding 10 mg L −1 of Na 2 SeO 3 to the growth media.…”

Section: Nanomaterialsmentioning

confidence: 99%

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Patriarca,

Barlow,

Cross

et al. 2024

J. Anal. At. Spectrom.

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“…Otherwise, studies focusing on naturally occurring NPs in food were missing. More “exotic cases” were biogenically formed NPs and included selenium NPs in bacterial strains used in the dairy industry [ 29 ] and mercury selenide NPs in fish and mollusks [ 67 ], lead NPs in game meat following the use of lead-containing bullets [ 64 ] and zinc oxide NPs migrating from a food contact material into chicken breast [ 63 ]. In some studies, the origin of the NPs was unknown but possible sources were discussed [ 14 , 39 ].…”

Section: Studied Food Matrices and Nanoparticlesmentioning

confidence: 99%

Application of Single Particle ICP-MS for the Determination of Inorganic Nanoparticles in Food Additives and Food: A Short Review

Loeschner,

Johnson,

Montoro Bustos

2023

Nanomaterials

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Due to enhanced properties at the nanoscale, nanomaterials (NMs) have been incorporated into foods, food additives, and food packaging materials. Knowledge gaps related to (but not limited to) fate, transport, bioaccumulation, and toxicity of nanomaterials have led to an expedient need to expand research efforts in the food research field. While classical techniques can provide information on dilute suspensions, these techniques sample a low throughput of nanoparticles (NPs) in the suspension and are limited in the range of the measurement metrics so orthogonal techniques must be used in tandem to fill in measurement gaps. New and innovative characterization techniques have been developed and optimized for employment in food nano-characterization. Single particle inductively coupled plasma mass spectrometry, a high-throughput nanoparticle characterization technique capable of providing vital measurands of NP-containing samples such as size distribution, number concentration, and NP evolution has been employed as a characterization technique in food research since its inception. Here, we offer a short, critical review highlighting existing studies that employ spICP-MS in food research with a particular focus on method validation and trends in sample preparation and spICP-MS methodology. Importantly, we identify and address areas in research as well as offer insights into yet to be addressed knowledge gaps in methodology.

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Determination of selenium nanoparticles in fermented dairy products

Cited by 9 publications

References 27 publications

Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion

Using Single-Particle Inductively Coupled Plasma Mass Spectrometry to Determine the Changes of Silver Nanoparticles in Bread Induced via Simulated Digestion

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Application of Single Particle ICP-MS for the Determination of Inorganic Nanoparticles in Food Additives and Food: A Short Review

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