文献类型：期刊文献

英文题名：A glutenin protein corona ameliorated TiO₂ nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition

作者：Mi, Shichao[1];Shen, Mingyang[3];Liu, Zimo[1];Yu, Yingying[2];Shan, Honghong[1];Cao, Jin[4];McClements, David Julian[5];Cao, Chongjiang[1];Xu, Xiao[2];Yuan, Biao[1]

机构：[1]China Pharmaceut Univ, Coll Engn, Natl Res & Dev Ctr Chinese Herbal Med Proc, Dept Food Qual & Safety, Nanjing 211198, Jiangsu, Peoples R China;[2]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China;[3]Nanjing Agr Univ, Coll Life Sci, Nanjing 210095, Jiangsu, Peoples R China;[4]Natl Inst Food & Drug Control, Beijing 100050, Peoples R China;[5]Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

年份：2024

外文期刊名：FOOD & FUNCTION

收录：SCI-EXPANDED(收录号：WOS:001360542600001)、、EI(收录号：20244817434475)、Scopus(收录号：2-s2.0-85210030853)、WOS

基金：This work was supported by the National Natural Science Foundation of China (32472355, 31901699 and 32302040), the Fundamental Research Funds for the Central Universities (2632021ZD01 and 2632024HL03), China Postdoctoral Science Foundation (2020T130138ZX) and Jiangsu Planned Projects for Postdoctoral Research Funds.

语种：英文

外文摘要：Previously, we found that glutenin proteins formed a protein corona around food-grade titanium dioxide (TiO2) nanoparticles. The protein corona would alter the gastrointestinal behavior and biological activity of the nanoparticles. Here, in this study, the influence of protein corona formation on the adverse effects of TiO2 nanoparticles on gut barrier function using in vitro and in vivo assays and the potential mechanism were investigated and elucidated. Our findings showed that the presence of the protein corona mitigated gut barrier injury caused by TiO2 nanoparticles while increasing gene expression for tight junction proteins; for example, in vitro gastrointestinal digestion and fermentation experiments showed that the glutenin-TiO2 protein corona was relatively stable to digestion and influenced the composition of the gut microbiota. Specifically, the glutenin-TiO2 protein corona increased the relative abundance of beneficial bacteria such as Bifidobacterium, Parasutterella, and Bacillus while reducing the relative abundance of harmful bacteria like Streptococcus. Moreover, the formation of the protein corona reduced the cytotoxicity of the TiO2 nanoparticles to Caco-2 and RAW264.7 cells. Mechanistically, we found that the presence of the glutenin-TiO2 protein corona decreased the production of reactive oxygen species and increased the mitochondrial membrane potential in both Caco-2 and RAW264.7 cells compared to TiO2 nanoparticles alone. This study provides valuable mechanistic insights into the potential biological effects of protein corona formation around food inorganic nanoparticles in the food industry.