Nanoparticles derived from porcine bone soup attenuate oxidative stress-induced intestinal barrier injury in Caco-2 cell monolayer model

文献类型： 外文期刊

第一作者： Gao, Guanzhen

作者： Gao, Guanzhen;Zhou, Jianwu;Jin, Yongyang;Wang, Huiqin;Ding, Yanan;Zhou, Jingru;Ke, Lijing;Rao, Pingfan;Chong, Pik Han;Wang, Qiang;Zhang, Longxin

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关键词： Bone soup; Nanoparticles; Oxidative stress; Intestinal barrier injury; Caco-2 cell monolayer; AAPH

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.908 ）

ISSN： 1756-4646

年卷期： 2021 年 83 卷

页码：

收录情况： SCI

摘要： Safety concerns arose on the interaction between nanoparticles in food and intestinal tract. Food components could spontaneously assemble into a large number of nanoparticles during food processing. These nanoparticles may possess physiological effects differed from those of constituent components, are worth paying attention to, but are barely investigated yet, especially on their interaction with intestinal tract. Porcine bone soup is rich in nanoparticles, which can directly interact with oral macrophages disclosed by our previous study. In this study, the effects of bone soup nanoparticles on intestinal barrier function were subsequently evaluated on Caco-2 cell monolayers. The results revealed the nanoparticles did not develop but restore intestinal barrier dysfunction compared with engineered nanoparticles, indicated by barrier integrity, sodium fluorescein permeability, tight junctions and adherent junctions related proteins. These results showed the potential of bone soup nanoparticles on improving intestinal disorders, which resonated with traditional knowledge on the efficacies of bone soup.

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