Food-grade TiO2 is trapped by intestinal mucus in vitro but does not impair mucin O-glycosylation and short-chain fatty acid synthesis in vivo: implications for gut barrier protection

Abstract Background Titanium dioxide (TiO2) particles are commonly used as a food additive (E171 in the EU) for its whitening and opacifying properties. However, the risk of gut barrier disruption is an increasing concern because of the presence of a nano-sized fraction. Food-grade E171 may interact...

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Main Authors: Pauline Talbot, Joanna M. Radziwill-Bienkowska, Jasper B. J. Kamphuis, Karine Steenkeste, Sarah Bettini, Véronique Robert, Marie-Louise Noordine, Camille Mayeur, Eric Gaultier, Philippe Langella, Catherine Robbe-Masselot, Eric Houdeau, Muriel Thomas, Muriel Mercier-Bonin
Formato: Artigo
Idioma:Inglês
Publicado em: BMC 2018-06-01
Colecção:Journal of Nanobiotechnology
Assuntos:
Food-grade TiO2
Gut barrier
Mucin O-glycans
Mucus
Short-chain fatty acids
Acesso em linha:http://link.springer.com/article/10.1186/s12951-018-0379-5
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