Abstract
Nanotechnology provides the food industry with new ways to modulate various aspects of food. Hence, engineered nanoparticles (NPs) are increasingly added to food and beverage products as functional ingredients. However, the impact of engineered as well as naturally occurring NPs on both commensal and pathogenic microorganisms within the gastrointestinal tract (GI) is not fully understood. Here, well-defined synthetic NPs and bacterial models were used to probe nanoparticle–bacteria interactions, from analytical to in situ to in vitro. NP–bacteria complexation occurred most efficiently for small NPs, independent of their core material or surface charge, but could be reduced by NPs’ steric surface modifications. Adsorption to bacteria could also be demonstrated for naturally occurring carbon NPs isolated from beer. Complex formation affected the (patho)biological behavior of both the NPs and bacteria, including their cellular uptake into epithelial cells and phagocytes, pathogenic signaling pathways, and NP-induced cell toxicity. NP–bacteria complex formation was concentration-dependently reduced when the NPs became coated with biomolecule coronas with sequential simulation of first oral uptake and then the GI. However, efficient NP adsorption was restored when the pH was sufficiently low, such as in simulating the conditions of the stomach. Collectively, NP binding to enteric bacteria may impact their (patho)biology, particularly in the stomach. Nanosized-food additives as well as naturally occurring NPs may be exploited to (rationally) shape the microbiome. The information contained in this article should facilitate a “safe by design” strategy for the development and application of engineered NPs as functional foods ingredients.
Highlights
The applications of nanoparticles (NPs) in agriculture, biotechnology, foods, personal care products, and medicine are rising exponentially, which means that humans, animals and the environment are increasingly being exposed to NPs.[1,2,3] In the food industry, engineered NPs are being used as lightening agents, colors, nutrient delivery systems, or antimicrobial agents, and may be ingested by humans as part of nanoenabled foods and beverages.[4]
As NP–bacteria interactions in physiological environments of the oral-gastrointestinal tract (GI) uptake route occur in the liquid and not the dry interface, we developed a standard microbiota, ingested NPs may interact with any pathogenic bacteria taken in through the nose or mouth.[3]
NPs were thoroughly characterized by a series of independent analytical methods, including electron microscopy, dynamic light scattering (DLS), and ζ potential physicochemical characteristics
Summary
The applications of nanoparticles (NPs) in agriculture, biotechnology, foods, personal care products, and medicine are rising exponentially, which means that humans, animals and the environment are increasingly being exposed to NPs.[1,2,3] In the food industry, engineered NPs are being used as lightening agents, colors, nutrient delivery systems, or antimicrobial agents, and may be ingested by humans as part of nanoenabled foods and beverages.[4] The gastrointestinal fate of NPs most likely differs considerably from that of larger particles because of their higher surface area, greater Brownian motion, and ability to penetrate biological barriers, such as the mucus layer or epithelium of eukaryotic cells, more .[4,5] It is, important to ensure that any nanoenabled food ingredients are safe for application in foods.
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