作者： Divya Srinivasan; Wut Hmone Phue; Ke Xu; Saji George
Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
摘要：While nanoparticles (NPs) are copiously incorporated into different food products, the protein corona profile of saliva interacted dietary NPs and its potential influence on the function of proteins involved have received little attention. In this study the most widely used NPs such as food grade silicon dioxide (SiO2), titanium dioxide (TiO2) and emerging NP with application in food industry- silver (Ag) were interacted with human saliva. These particles were characterized for their physicochemical properties in their pristine state and after interacting with saliva. Analysis of the protein corona composition of saliva interacted dietary particles was carried by 1D gel electrophoresis and LC-MS/MS. We observed a net decrease in the negative surface charge and change in agglomeration size in saliva interacted NPs. Significant differences in corona composition, and protein abundance were noted among the tested particles. Several proteins with vital functions in digestion and host protections were found to be enriched on the surface of particles. In order to verify if the binding of proteins have any effect on their function, we tested the amylase and lysozyme activities of saliva in the presence and absence of NPs of SiO2 and TiO2. Our results showed that these particles could compromise the enzymes function wherein NPs of SiO2 showed the highest effect. Overall, our study, identified human salivary proteins involved in the protein corona of dietary particles and showed that vital functions of saliva such as digestion and antimicrobial activities could be partially affected by protein-nanoparticle interactions in saliva.
