Effect of food on orally-ingested titanium dioxide and zinc oxide nanoparticle behaviors in simulated digestive tract.
作者： Pengfei Zhou , Mengfan Guo , Xinyi Cui
DOI: 10.1016/J.CHEMOSPHERE.2020.128843
关键词: Micelle 、 Chemistry 、 Corn oil 、 Titanium dioxide 、 Zinc 、 Nanoparticle 、 Nanomaterials 、 Fractionation 、 Particle size 、 Chemical engineering
摘要: Abstract Nanomaterials have been widely utilized in human daily life. The interaction between nanoparticles (NPs) and food matrices through oral ingestion is important for fate potential toxicity of NPs. In this study, the NPs (i.e., titanium dioxide (TiO2) zinc oxide (ZnO)) (namely sucrose, protein powder, corn oil) was investigated by use an in vitro physiological model. Measurement using asymmetrical flow field-flow fractionation (AF4) showed that particle size TiO2 saliva fluid decreased from 102 ± 6.21 nm (control) to 69.2 ± 6.90 81.9 ± 4.30 nm powder oil. Similar trend also observed ZnO. Compared with gastric fluid, micelles formed oil intestinal further dispersed NPs, as indicated approximately 11.1% 13.2% decrease ZnO respectively. Characterization TEM, FTIR AFM a layer biological corona attached on surface XPS demonstrated bound forming covalent bonds, while van der Waals force electrostatic result here importance considering effect when investigating morphology behavior after ingestion. This understanding valuable assessment environmental effects
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