The type of dietary nanoparticles influences salivary protein corona composition

Srinivasan, Divya; Phue, Wut Hmone; Xu, Ke; George, Saji

doi:10.1016/j.impact.2020.100238

Cited by 11 publications

(5 citation statements)

References 37 publications

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“…Proteins in saliva modify AuNP surfaces with protein corona, thus stabilizing particles and making it difficult to induce aggregation of NPs in typical colorimetric assays. 22,[34][35][36] By disassembling AuNPs, we can avoid this problem and obtain a color change. These results demonstrate that our sensor based on the electrostatic interaction can provide a very simple and effective one-step colorimetric assay without pre-incubation requirements, compared to a conventional multistep procedure.…”

Section: Protease Detection Based On Colorimetric Sensingmentioning

confidence: 99%

Peptide valence-induced breaks in plasmonic coupling

et al. 2023

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Section: Protease Detection Based On Colorimetric Sensingmentioning

confidence: 99%

Peptide valence-induced breaks in plasmonic coupling

et al. 2023

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“…Previous studies from our group had reported the preferential binding of amylase onto dietary nanoparticles. [ 26 ] As a sequel to that study, we were interested in assessing the consequences of amylase binding onto particle surface on its structure and function. In addition, we were interested in understanding if the effect could be different when nanoparticles surfaces are modified by food metrics.…”

Section: Discussionmentioning

confidence: 99%

Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

et al. 2020

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Given the potential of ingested particles to interact with enzymes in oral cavity, we compared different grades of SiO2 particles (food‐grade and non‐food grade nanoparticles (FG‐SiO2‐NP, NFG‐SiO2‐NP), and food grade microparticles (FG‐SiO2‐MP)) for their interaction with human salivary α‐amylase (HSA). There were differences in the agglomeration behavior and relative abundance of silanol and siloxane groups among different grades of SiO2 particles where FG‐SiO2‐NPs contained less cyclic siloxane groups but more silanol groups. Secondary structure and function of HSA were negatively impacted by FG‐SiO2‐NPs. In order to verify if this inhibition is mediated through surface interactions, pristine particles were compared with those interacted with pure protein (bovine serum albumin‐BSA) and with food matrix (milk) for HSA inhibition. BSA coating of SiO2 particles ameliorated HSA inhibition, but milk interacted ones showed an enhanced the HSA inhibition because of the presence of milk protease suggesting the relevance of surface interactions in manifesting potential negative impacts of silica particles used in food.

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“…There are a variety of biomacromolecules in digestive fluids and food components that can spontaneously adsorb on the NP surface, forming the so-called “macromolecular corona”, which in turn influences the in vivo fate of AgNPs. , The corona formed around AgNPs in digestive juice has its own characteristics that make it different from the corona formed in other types of biofluids, such as serum. For instance, digestive enzymes, such as amylase in saliva and pepsin in the stomach, were found to be absorbed and inactivated by AgNPs in vitro, , which may cause inefficient digestion and nutrient absorption. Aside from enzymes, other macromolecules in the food matrix, such as lipids, polysaccharides, nucleic acids, and starch, also affect the corona composition during the passage of NPs through the GIT, changing the surface properties of AgNPs physically, chemically, and biologically.…”

Section: Transformation Of Agnps Following Oral Exposurementioning

confidence: 99%

Transformation, Absorption and Toxicological Mechanisms of Silver Nanoparticles in the Gastrointestinal Tract Following Oral Exposure

Wang

Liu

et al. 2023

ACS Nano

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Oral exposure is known as the primary way for silver nanoparticles (AgNPs), which are commonly used as food additives or antibacterial agents in commercial products, to enter the human body. Although the health risk of AgNPs has been a concern and extensively researched over the past few decades, there are still numerous knowledge gaps that need to be filled to disclose what AgNPs experience in the gastrointestinal tract (GIT) and how they cause oral toxicity. In order to gain more insight into the fate of AgNPs in the GIT, the main gastrointestinal transformation of AgNPs, including aggregation/disaggregation, oxidative dissolution, chlorination, sulfuration, and corona formation, is first described. Second, the intestinal absorption of AgNPs is presented to show how AgNPs interact with epithelial cells and cross the intestinal barrier. Then, more importantly, we make an overview of the mechanisms underlying the oral toxicity of AgNPs in light of recent advances as well as the factors affecting the nano−bio interactions in the GIT, which have rarely been thoroughly elaborated in published literature. At last, we emphatically discuss the issues that need to be addressed in the future to answer the question "How does oral exposure to AgNPs cause detrimental effects on the human body?".

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The type of dietary nanoparticles influences salivary protein corona composition

Cited by 11 publications

References 37 publications

Peptide valence-induced breaks in plasmonic coupling

Peptide valence-induced breaks in plasmonic coupling

Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Transformation, Absorption and Toxicological Mechanisms of Silver Nanoparticles in the Gastrointestinal Tract Following Oral Exposure

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