Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity
Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity
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多酚与二氧化钛纳米粒子的相互作用对其生物利用度和抗氧化活性的影响
DOI：
10.1021/acs.jafc.1c01970
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发表时间：
2021-08-11
影响因子：
6.1
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
Li, Qian;Duan, Mengran;McClements, David Julian
二氧化钛在食品工业中被广泛用作颜料，以提高食品和饮料的白度或亮度。用作食品配料的粉末状二氧化钛含有大量纳米颗粒（d < 100 nm），这可能对人体健康产生不利影响。这是一项模型研究，研究了TiO2纳米颗粒和所选多酚之间的分子相互作用，以及它们对多酚体外生物利用度和抗氧化活性的影响。我们的研究结果表明，多酚的化学结构显着影响其结合亲和力的二氧化钛纳米粒子表面，具有邻位三羟基基团具有最高的结合亲和力。二氧化钛纳米粒子的存在下，显示出降低生物利用度的多酚使用体外消化模型。这种效果主要归因于大的二氧化钛纳米颗粒多酚复合物团聚体的形成，不能通过用于模拟上皮层的透析管中的孔。此外，多酚类化合物与二氧化钛纳米颗粒表面的结合降低了它们的抗氧化活性。本研究为无机纳米颗粒对多酚生物利用度和生物活性的影响提供了有价值的见解。
Titanium dioxide is widely utilized as a pigment in the food industry to enhance the whiteness or brightness of foods and beverages. The powdered forms of titanium dioxide used as food ingredients contain a substantial fraction of nanoparticles (d < 100 nm), which may have adverse effects on human health. This is a model study that investigated the molecular interactions between TiO2 nanoparticles and selected polyphenols, as well as their influence on the in vitro bioavailability and antioxidant activity of the polyphenols. Our results showed that the chemical structure of polyphenols significantly influenced their binding affinity to TiO2 nanoparticle surfaces, with those possessing vicinal trihydroxy groups having the highest binding affinities. The presence of TiO2 nanoparticles was shown to reduce the bioavailability of polyphenols using an in vitro digestion model. This effect was mainly ascribed to the formation of large TiO2 nanoparticle-polyphenol complex agglomerates that could not pass through the pores in the dialysis tube used to simulate the epithelium layer. Additionally, the binding of polyphenols to the surfaces of TiO2 nanoparticles reduced their antioxidant activity. This study provides valuable insights into the impact of inorganic nanoparticles on the bioavailability and bioactivity of polyphenols.