Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study.

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

SUBMITTER: Siemer S 

PROVIDER: S-EPMC6420113 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature