Origin and fate of dietary nanoparticles and microparticles in the gastrointestinal tract

Powell, Jonathan J.; Faria, Nuno R.; Thomas-McKay, Emma; Pele, Laetitia

doi:10.1016/j.jaut.2009.11.006

Cited by 438 publications

(287 citation statements)

References 70 publications

Supporting

Mentioning

272

Contrasting

Unclassified

Order By: Relevance

“…55,107,108 Nanoparticles in foods and within the GIT are typically surrounded by a coating of adsorbed substances (sometimes referred to as a "corona"), which determines the electrical charge, hydrophobicity, thickness, digestibility, and chemical reactivity of the interface. These surface properties will determine the behavior of the nanoparticles in the GIT, such as their ability to penetrate biological barriers (such as the mucus layer or intestinal epithelium cells), their interaction with other components within the GIT (such as mucin, digestive enzymes, bile salts, mineral ions, or proteins), and their aggregation states (such as individual particles or clusters).…”

Section: Interfacial Propertiesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

View full text Add to dashboard Cite

Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

show abstract

Section: Interfacial Propertiesmentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

View full text Add to dashboard Cite

show abstract

“…There are indications that reproduction organs may be affected, but this has not yet been thoroughly investigated. Moreover, data on effects on the gut are lacking, while it is hypothesized that particles such as TiO 2 NPs could possibly break immunetolerance by effects in the gut (Powell et al, 2010). The NOAELs used in this risk assessment could be both an underand an overestimation of the true overall NOAEL.…”

Section: Uncertainties and Assumptionsmentioning

confidence: 99%

Risk assessment of titanium dioxide nanoparticles via oral exposure, including toxicokinetic considerations

et al. 2016

View full text Add to dashboard Cite

Titanium dioxide white pigment consists of particles of various sizes, from which a fraction is in the nano range (5100 nm). It is applied in food as additive E 171 as well as in other products, such as food supplements and toothpaste. Here, we assessed whether a human health risk can be expected from oral ingestion of these titanium dioxide nanoparticles (TiO 2 NPs), based on currently available information. Human health risks were assessed using two different approaches: Approach 1, based on intake, i.e. external doses, and Approach 2, based on internal organ concentrations using a kinetic model in order to account for accumulation over time (the preferred approach). Results showed that with Approach 1, a human health risk is not expected for effects in liver and spleen, but a human health risk cannot be excluded for effects on the ovaries. When based on organ concentrations by including the toxicokinetics of TiO 2 NPs (Approach 2), a potential risk for liver, ovaries and testes is found. This difference between the two approaches shows the importance of including toxicokinetic information. The currently estimated risk can be influenced by factors such as absorption, form of TiO 2 , particle fraction, particle size and physico-chemical properties in relation to toxicity, among others. Analysis of actual particle concentrations in human organs, as well as organ concentrations and effects in liver and the reproductive system after chronic exposure to well-characterized TiO 2 (NPs) in animals are recommended to refine this assessment.

show abstract

“…The gavage procedure can increase accuracy. However, limitations include the bolus effect, lack of exposure of the buccal cavity, lack of the physical chewing forces that are encountered in humans, potential tissue damage, potential accidental aspiration into the lungs, stress, nonspecific binding of the test substance to the gavage tubing and abnormal food transit times (Powell et al, 2010). Following administration, detection methods scan for test material residues in feces, blood, lymph and GI tissues.…”

Section: In Vivo Animal Modelsmentioning

confidence: 99%

Utility of models of the gastrointestinal tract for assessment of the digestion and absorption of engineered nanomaterials released from food matrices

Venema²,

et al. 2014

View full text Add to dashboard Cite

Engineered metal/mineral, lipid and biochemical macromolecule nanomaterials (NMs) have potential applications in food. Methodologies for the assessment of NM digestion and bioavailability in the gastrointestinal tract are nascent and require refinement. A working group was tasked by the International Life Sciences Institute NanoRelease Food Additive project to review existing models of the gastrointestinal tract in health and disease, and the utility of these models for the assessment of the uptake of NMs intended for food. Gastrointestinal digestion and absorption could be addressed in a tiered approach using in silico computational models, in vitro non-cellular fluid systems and in vitro cell culture models, after which the necessity of ex vivo organ culture and in vivo animal studies can be considered. Examples of NM quantification in gastrointestinal tract fluids and tissues are emerging; however, few standardized analytical techniques are available. Coupling of these techniques to gastrointestinal models, along with further standardization, will further strengthen methodologies for risk assessment.

show abstract

Origin and fate of dietary nanoparticles and microparticles in the gastrointestinal tract

Cited by 438 publications

References 70 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Risk assessment of titanium dioxide nanoparticles via oral exposure, including toxicokinetic considerations

Utility of models of the gastrointestinal tract for assessment of the digestion and absorption of engineered nanomaterials released from food matrices

Contact Info

Product

Resources

About