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Title: Biomolecular interaction and kinematics differences between P25 and E171 TiO2 nanoparticles
Authors: Ridhwan Yusoff
Kathawala, Mustafa Hussain
Nguyen, Luong Thi Hien
Setyawati, Magdiel Inggrid
Chiew, Paul
Wu, Yuansheng
Ch'ng, Ai Lee
Wang, Zheng Ming
Ng, Kee Woei
Keywords: Engineering::Materials
Issue Date: 2018
Source: Ridhwan Yusoff., Kathawala, M. H., Nguyen, L. T. H., Setyawati, M. I., Chiew, P., Wu, Y. et al. (2018). Biomolecular interaction and kinematics differences between P25 and E171 TiO2 nanoparticles. Nanoimpact, 12, 51-57. doi:10.1016/j.impact.2018.10.001
Journal: NanoImpact
Abstract: Titanium dioxide (TiO2) nanoparticles (NPs) are used abundantly as food additives (E171). For the purpose of risk assessment, it is imperative to understand the behavior of these nanoparticles in a food relevant environment, and their consequent toxicology impacts. However, most of such studies use model TiO2 NPs (P25) as substitutes for E171. To understand the suitability of this approach, we investigated the functional behavior of E171 and P25 in solutions of bovine serum albumin (BSA) and sucrose as model food ingredients. Our data showed that E171 were better dispersed in BSA than P25. In sucrose, E171 displayed a reduction in agglomerated size while P25 agglomerated extensively. Adsorption studies showed that P25 attracted more pronounced corona formation per unit mass of material compared to E171. In vitro sedimentation, diffusion and dosimetry (ISDD) results demonstrated that the time-weighted dosage of E171 was more than two-folds higher than P25, implying that any test performed using P25 to model E171 would underestimate actual dosage and potential toxicity. Taken collectively, this study demonstrated the specificity of TiO2 nanoparticle interaction with food ingredients, and the importance of using food-grade E171 TiO2 for food-relevant toxicological assessments.
ISSN: 2452-0748
DOI: 10.1016/j.impact.2018.10.001
Rights: © 2018 Elsevier B.V. All rights reserved. This paper was published in Nanoimpact and is made available with permission of Elsevier B.V.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:MSE Journal Articles

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