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Xu K, Phue WH, Basu N, George S. The potential of dietary nanoparticles to enhance allergenicity of milk proteins: an in vitro investigation. Immunol Cell Biol 2023; 101:625-638. [PMID: 37157183 DOI: 10.1111/imcb.12649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/17/2023] [Accepted: 04/11/2023] [Indexed: 05/10/2023]
Abstract
In recent years, the popularity of dietary nanoparticles (NPs) in the food industry as additives has raised concerns because of the lack of knowledge about potential adverse health outcomes ensuing from the interactions of NPs with components of the food matrix and gastrointestinal system. In this study, we used a transwell culture system that consisted of human colorectal adenocarcinoma (Caco-2) cells in the apical insert and Laboratory of Allergic Diseases 2 mast cells in the basal compartment to study the effect of NPs on milk allergen delivery across the epithelial layer, mast cell responses and signaling between epithelial and mast cells in allergenic inflammation. A library of dietary particles (silicon dioxide NPs, titanium dioxide NPs and silver NPs) that varied in particle size, surface chemistry and crystal structures with or without pre-exposure to milk was used in this investigation. Milk-interacted particles were found to acquire surface corona and increased the bioavailability of milk allergens (casein and β-lactoglobulin) across the intestinal epithelial layer. The signaling between epithelial cells and mast cells resulted in significant changes in the early phase and late-phase activation of the mast cells. This study suggested that antigen challenge in mast cells with the presence of dietary NPs may cause the transition of allergic responses from an immunoglobulin E (IgE)-dependent mechanism to a mixed mechanism (both IgE-dependent and IgE-independent mechanisms).
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Affiliation(s)
- Ke Xu
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Wut Hmone Phue
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Niladri Basu
- Department of Natural Resource Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Saji George
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
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He L, Wang H, Duan S, Gao Y, Lyu L, Ou X, Yu N, Zhang Y, Zheng L, Wang Y. Characterization of titanium dioxide nanoparticles in confectionary products and estimation of dietary exposure level among the Chinese population. NANOIMPACT 2022; 28:100435. [PMID: 36309319 DOI: 10.1016/j.impact.2022.100435] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/12/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
Titanium dioxide (TiO2) is widely used in the food industry. Recently, European Commission has banned TiO2 as a food additive, raising public concern about its health risk, especially the nanoparticles (NPs) contained therein. This study aimed to reveal the existence of TiO2 NPs in food and further estimate the dietary exposure level among Chinese population by characterizing particle size distribution, determining Ti content and micro-distribution in food products, and calculating food consumption from the China Health and Nutrition Survey (CHNS). The results showed that TiO2 particle size in food additives and chewing gums was 53.5-230.3 nm and 56.8-267.7 nm respectively, where NPs accounted for 34.7% and 55.6% respectively. TiO2 was firstly in situ presented on the surface of confectionary products with hard shells. The content of TiO2 ranged from 3.2 to 3409.3 μg/g product. Besides, the mean dietary intake was 71.31 μg/kgbw/day for TiO2 and 7.75 μg/kgbw/day for TiO2 NPs among Chinese population, affected by people's dietary habits of different regions. Children's exposure levels was the highest due to their love of sweets. More attention should be paid to risk assessment and management of TiO2 NPs for children in China.
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Affiliation(s)
- Langzhi He
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Hongbo Wang
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Shumin Duan
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Yanjun Gao
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Lizhi Lyu
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Xiaxian Ou
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Nairui Yu
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Yaoyun Zhang
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China
| | - Lingna Zheng
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, P.R. China
| | - Yun Wang
- Department of Occupational and Environmental Health Sciences, School of Public Health, Peking University, Beijing 100191, P.R. China; Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing 100191, P.R. China.
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Ngew E, Phue WH, Liu Z, George S. Composite of Layered Double Hydroxide with Casein and Carboxymethylcellulose as a White Pigment for Food Application. Foods 2022; 11:foods11081120. [PMID: 35454707 PMCID: PMC9032268 DOI: 10.3390/foods11081120] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/04/2022] [Accepted: 04/08/2022] [Indexed: 02/01/2023] Open
Abstract
Titanium dioxide (TiO2) is commonly used in food, cosmetic, and pharmaceutical industries as a white pigment due to its extraordinary light scattering properties and high refractive index. However, as evidenced from recent reports, there are overriding concerns about the safety of nanoparticles of TiO2. As an alternative to TiO2, Mg-Al layered double hydroxide (LDH) and their composite containing casein and carboxymethyl cellulose (CMC) were synthesized using wet chemistry and compared with currently used materials (food grade TiO2 (E171), rice starch, and silicon dioxide (E551)) for its potential application as a white pigment. These particles were characterized for their size and shape (Transmission Electron Microscopy), crystallographic structure (X-Ray Diffraction), agglomeration behavior and surface charge (Dynamic Light Scattering), surface chemistry (Fourier Transform Infrared Spectroscopy), transmittance (UV–VIS spectroscopy), masking power, and cytotoxicity. Our results showed the formation of typical layered double hydroxide with flower-like morphology which was restructured into pseudo-spheres after casein intercalation. Transmittance measurement showed that LDH composites had better performance than pristine LDH, and the aqueous suspension was heat and pH resistant. While its masking power was not on a par with E171, the composite of LDH was superior to current alternatives such as rice starch and E551. Sustainability score obtained by MATLAB® based comparison for price, safety, and performance showed that LDH composite was better than any of the compared materials, highlighting its potential as a white pigment for applications in food.
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