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The intestinal microbiome is not only essential for food processing, but also as an accepted co-determinant for various diseases. Researchers at the University Medical Center of Johannes Gutenberg University in Mainz (JGU) have identified the effects of nanoparticles on intestinal microorganisms. Ultra-small particles adhere to intestinal microorganisms, thus affecting their life cycle and their dialogue with the host. Researchers have observed that the binding of nanoparticles inhibits infection with the virus. Helicobacter pylori, a pathogen implicated in gastric cancer. The results will stimulate further epidemiological studies and pave the way for the development of potential "probiotic" nanoparticles for food. The discoveries were published in Science of food.
Because of their tiny size, nanoparticles have unique features and capabilities, such as adhesion to microstructures. Nanotechnology is an important innovation driver for the consumer and medical sector. In medicine, the emphasis is on improving diagnosis and therapy, while the industry is focused on product optimization. Therefore, synthetic nanoparticles are already used as additives to improve the characteristics of foods. But how can we use nanotechnology more efficiently and safely in food? And are there any unknown effects of nanoparticles that should be exploited further?
Nutrition strongly influences the diversity and composition of our microbiome. The term "microbiome" describes all the colonizing microorganisms present in the human, especially all the bacteria present in the intestine. In other words, your microbiome includes your intestinal flora as well as the microorganisms that colonize your skin, your mouth and your nasal cavity.
Scientists and clinicians are interested in microbiomes because of their positive or negative effects on the host. These include modulation of our immune system, metabolism, vascular aging, brain function and our hormonal system. The composition of the microbiome seems to play an important role in the development of various disorders, such as cardiovascular diseases, cancer, allergies, obesity and even mental disorders. "Therefore, nutrition and its contained nanoparticles can affect the balance between the microbiome and the host, ultimately acting on human health.To reduce potential risks and, ideally, promote health, the The impact of food nanoparticles must be understood, "said Professor David J. McClements of the Department of Food Science at the University of Mbadachusetts in Amherst, United States.
"Before our studies, no one really wanted to know if and how the nano-additives had a direct influence on the gastrointestinal flora," commented Professor Roland Stauber of the Department of Otolaryngology at the Medical Center. University of Mainz. "We have therefore studied a wide range of technical nanoparticles with clearly defined properties in order to reproduce the imagination of currently used or potential food additives in nanomaterials." By simulating the path of the particles in the different environments of the digestive tract in the laboratory, we have found that all the nanomaterials tested were able to bind to bacteria, "Stauber explained.
Scientists have discovered that these linking processes can have different results. On the one hand, the immune system has less effectively recognized microorganisms linked to nanoparticles, which can lead to an increase in inflammatory responses. In contrast, "nano-food" has had beneficial effects. In cell culture models, silica nanoparticles inhibited cell infectivity. Helicobacter pylori, which is considered one of the main agents involved in gastric cancer.
"It was amazing that we could also isolate natural nanoparticles in foods, like beer, that had similar effects. Nanoparticles in our daily foods are not just those that have been added deliberately but can also be generated naturally during preparation. Nanoparticles are already ubiquitous, "concluded Stauber.
The findings of the study will develop strategies for the development and use of synthetic or natural nanoparticles to modulate the microbiome as useful ingredients in functional foods. "The challenge is to identify the nanoparticles that fit the intended purpose, perhaps even in the future as probiotic dietary supplements.The challenge is accepted," said Stauber and his team.
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Material provided by Johannes Gutenberg Universitaet Mainz. Note: Content can be changed for style and length.
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