Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions

Abstract

Titanium dioxide (TiO₂) particles are used in some food products to alter their optical properties, such as whiteness or brightness. These additives typically contain a population of TiO₂ nanoparticles (d < 100 nm), which has led to concern about their potential toxicity. The objective of this study was to examine the impact of TiO₂ particles on the gastrointestinal fate of oil-in-water emulsions using a simulated gastrointestinal tract (GIT) that includes mouth, stomach, and small intestine phases. Theoretical predictions suggested that TiO₂ nanoparticles might inhibit lipid digestion through two physicochemical mechanisms: (i) a fraction of the lipase adsorbs to TiO₂ particle surfaces, thereby reducing the amount available to hydrolyze lipid droplets; (ii) some TiO₂ particles adsorb to the surfaces of lipid droplets, thereby reducing the lipid surface area exposed to lipase. The importance of these mechanisms was tested by passing protein-coated lipid droplets (2%, w/w) through the simulated GIT in the absence and presence of TiO₂ (0.5%, w/w) nanoparticles (18 nm) and fine particles (167 nm). Changes in particle characteristics (size, organization, and charge) and lipid digestion were then measured. Both TiO₂ nanoparticles and fine particles had little impact on the aggregation state and charge of the lipid droplets in the different GIT regions, as well as on the rate and extent of lipid digestion. This suggests that the theoretically predicted impact of particle size on lipid digestion was not seen in practice.

Keywords:

• Titanium dioxide
• gastrointestinal tract
• emulsion
• lipid digestion
• food

Acknowledgments

We thank Dilpreet Singh of Harvard University for the X-ray analysis of the titanium dioxide samples. This material was partly based upon work supported by the Cooperative State Research, Education, and Extension Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, NRI Grants [2013-03795, 2014-67021, 2016-08782] and National Institute of Food and Agriculture.

Disclosure statement

The authors declare that they have no conflicts of interest.

Additional information

Funding

This work supported by the Cooperative State Research, Education, and Extension Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, NRI Grants [2013-03795, 2014-67021, 2016-08782] and National Institute of Food and Agriculture.