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In vitro intestinal epithelium responses to titanium dioxide nanoparticles

Academic Article
Publication Date:
2018
abstract:
Titanium dioxide (TiO2) is enclosed in many consumer products including pharmaceuticals, cosmetics, and foods. TiO2 (E171) is daily ingested as mixed nano- and submicron-sized particles since it is approved as a white colorant in Europe in a wide variety of food products, Noteworthy, the relevant risk assessment has never been satisfactorily concluded and growing alarms for human hazards deriving from TiO2 exposure are incrementally reported. The objective of the present study was to establish conceivable mechanisms by which nano-sized TiO2 particles affect physiological function of the intestinal epithelium layer. The well-established Caco-2 cell line differentiated for 21 days on permeable supports was used as a predictive model of the human intestinal mucosa to identify the biological response triggered by TiO2 particles. Exposure to 42 µg/mL TiO2 nanoparticles disrupted the tight junctions-permeability barrier with a prompt effect detectable after 4h incubation time and wide effects on barrier integrity at 24h. Transport and ultrastructural localization of TiO2 nanoparticles were determined by ICP-OES, TEM and ESI/EELS analysis, respectively. Nano-sized particles were efficiently internalized and preferentially entrapped by Caco-2 monolayers. Storage of TiO2 nanoparticles inside the cells affected enterocytes viability and triggered the production of pro-inflammatory cytokines, including TNF-? and IL-8. Taken together these data indicate that nano-sized TiO2 particles exert detrimental effects on the intestinal epithelium layer.
Iris type:
01.01 Articolo in rivista
Keywords:
Intestinal permeability; Toxicity; Nanomaterials; Food additives; Titanium dioxide; P25 TiO2
List of contributors:
Venezia, Antonella; Iacomino, Giuseppe; Malorni, Livia; Volpe, MARIA GRAZIA
Authors of the University:
IACOMINO GIUSEPPE
MALORNI LIVIA
Handle:
https://iris.cnr.it/handle/20.500.14243/359455
Published in:
FOOD RESEARCH INTERNATIONAL
Journal
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URL

https://www.sciencedirect.com/science/article/abs/pii/S0963996918308275
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