title: Consideration of interaction between nanoparticles and food components for the safety assessment of nanoparticles following oral exposure: A review.
abstract: Nanoparticles (NPs) are increasingly used in food, and the toxicity of NPs following oral exposure should be carefully assessed to ensure the safety. Indeed, a number of studies have shown that oral exposure to NPs, especially solid NPs, may induce toxicological responses both in vivo and in vitro. However, most of the toxicological studies only used NPs for oral exposure, and the potential interaction between NPs and food components in real life was ignored. In this review, we summarized the relevant studies and suggested that the interaction between NPs and food components may exist by that 1) NPs directly affect nutrients absorption through disruption of microvilli or alteration in expression of nutrient transporter genes; 2) food components directly affect NP absorption through physico-chemical modification; 3) the presence of food components affect oxidative stress induced by NPs. All of these interactions may eventually enhance or reduce the toxicological responses induced by NPs following oral exposure. Studies only using NPs for oral exposure may therefore lead to misinterpretation and underestimation/overestimation of toxicity of NPs, and it is necessary to assess the synergistic effects of NPs in a complex system when considering the safety of NPs used in food.
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China. Electronic address: caoyi39@xtu.edu.cn.
authors: Yi
authors: Y
authors: Cao
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Juan
authors: J
authors: Li
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Fang
authors: F
authors: Liu
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Xiyue
authors: X
authors: Li
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Qin
authors: Q
authors: Jiang
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Shanshan
authors: S
authors: Cheng
authors: Key Laboratory of Environment-Friendly Chemistry and Applications Ministry Education, Lab of Biochemistry, College of Chemistry, Xiangtan University, Hunan, 411105, PR China.
authors: Yuxiu
authors: Y
authors: Gu
mesh_terms: D000818:Animals; D005502:Food; D005503:Food Additives / Q000737:chemistry / Q000633:toxicity*; D059022:Food Safety; D018565:Food-Drug Interactions; D065569:Gastrointestinal Absorption / Q000187:drug effects*; D006801:Humans; D053758:Nanoparticles / Q000737:chemistry / Q000633:toxicity*; D018384:Oxidative Stress / Q000187:drug effects; D010316:Particle Size; D012995:Solubility; D013499:Surface Properties
chemical_list: D005503:Food Additives
keywords: Food components; Interaction; Nanoparticles (NPs); Toxicity