Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity
Qian Li, Mengran Duan, Lu Liu, Xiaoqiang Chen, Yinxin Fu, Jing Li, Tiantian Zhao, David Julian McClements
Abstract
Titanium dioxide is widely utilized as a pigment in the food industry to enhance the whiteness or brightness of foods and beverages. The powdered forms of titanium dioxide used as food ingredients contain a substantial fraction of nanoparticles (d < 100 nm), which may have adverse effects on human health. This is a model study that investigated the molecular interactions between TiO2 nanoparticles and selected polyphenols, as well as their influence on the in vitro bioavailability and antioxidant activity of the polyphenols. Our results showed that the chemical structure of polyphenols significantly influenced their binding affinity to TiO2 nanoparticle surfaces, with those possessing vicinal trihydroxy groups having the highest binding affinities. The presence of TiO2 nanoparticles was shown to reduce the bioavailability of polyphenols using an in vitro digestion model. This effect was mainly ascribed to the formation of large TiO2 nanoparticle-polyphenol complex agglomerates that could not pass through the pores in the dialysis tube used to simulate the epithelium layer. Additionally, the binding of polyphenols to the surfaces of TiO2 nanoparticles reduced their antioxidant activity. This study provides valuable insights into the impact of inorganic nanoparticles on the bioavailability and bioactivity of polyphenols.