高温条件下食品各组分之间相互作用产生的内源性纳米粒子对人类健康存在潜在危害，研究其诱导负面生物效应的机制十分重要。烤肉中内源性纳米粒子具有产生活性氧的能力，推测其可能通过诱导细胞活性氧的产生导致细胞积累脂质。以烤制羊肉为研究对象，采用凝胶色谱分离技术得到内源性纳米粒子，进而研究其粒径分布、元素组成、晶格结构、表面基团、吸收光谱以及发光性质。在此基础上，以PC12细胞为模型，以纳米粒子诱导细胞产生活性氧为切入点，通过考察内源性纳米粒子对细胞氧化胁迫程度、脂质成分和含量以及不同来源脂肪酸对脂质积累贡献比例的影响，并结合细胞抗氧化胁迫及脂质代谢相关基因表达水平的变化，确定内源性纳米粒子诱导脂质积累的主要途径，明确其剂量-效应关系，进而阐明内源性纳米粒子诱导细胞脂质积累的机制。这将揭示烤制羊肉中内源性纳米粒子的特征及其诱导脂质积累的规律和机制，并为防止其负面生物效应的产生提供理论基础。

Reactions among ingredients in foods during high temperature processing can result in the formation of endogenous nanoparticles, which may produce adverse physiological effects and potential health risks. Therefore, thorough understanding the occurrence mechanism of those adverse physiological effects is urgent. Endogenous nanoparticles in roast meat can generate reactive oxygen species (ROS), and it is postulated that lipid accumulation in cells may be mediated by endogenous nanoparticles through the generation of ROS. The endogenous nanoparticles from roast lamb will be purified by gel filtration chromatography. The particle size distribution, elemental composition, lattice structure, surface groups, absorption, and emission spectra of the endogenous nanoparticles will be characterized. Then, the mechanism of lipid accumulation that induced by nanoparticles will be investigated with PC12 cells as a model. Taking nanoparticles induced ROS generation as the breakthrough point, the influence of nanoparticles on the degree of oxidative stress, lipid content, lipid composition and the ratio of different pathways for lipid accumulation will be systematically investigated. By the comprehensive understanding of the variation of genes that involved in antioxidative and lipid metabolism, the main pathway of lipid accumulation induced by nanoparticles and the dose-response relationship will be determined. The result of this project will reveal the characteristics of endogenous nanoparticles in roast lamb and the mechanism of nanoparticles inducing lipid accumulation, which will provide basic knowledge for the prevention of adverse effects of endogenous nanoparticles.