食品中二氧化钛纳米材料对消化道组织及肠道微生物群影响的研究进展  

Effects of food-borne titanium dioxide nanomaterials on digestive tract tissues and gastrointestinal microbiome:a review of recent studies

作　　者：王昊 王然 巴乾[1] WANG Hao;WANG Ran;BA Qian(Shanghai Jiao Tong University School of Public Health,Shanghai 200025,China)

机构地区：[1]上海交通大学公共卫生学院,上海200025

出　　处：《上海交通大学学报（医学版）》2022年第2期225-229,共5页Journal of Shanghai Jiao tong University:Medical Science

基　　金：国家自然科学基金(81973078)。

摘　　要：随着生活质量的提高和饮食习惯的改变,人们对食品的要求除了能够满足温饱外,还兼具色、香、味、形、意等方面,其中食品添加剂扮演了十分重要的角色。由于在食品和日用品中,二氧化钛(titanium dioxide,TiO_(2))常被作为色素添加剂而大量使用,使得人们会不可避免地接触和摄入TiO_(2)纳米材料。基于此,该文就TiO_(2)纳米材料被机体摄入后对消化道内细胞组织及微生物群的影响及该颗粒在肠道炎症的发生和发展中发挥的直接和间接的促炎作用进行综述,从而为进一步提升TiO_(2)纳米材料在食品领域中应用的安全性提供参考。With the improvement of quality of life and changes of dietary habits,people's requirements for food should not only include food and clothing,but also color,aroma,taste,shape and meaning,in which food additives play a very important role.Titanium dioxide(TiO_(2))is often widely used as a pigment additive in food and daily necessities,so people will inevitably contact and ingest TiO_(2) nanomaterials in daily life.Based on this,the article reviews the effect of TiO_(2) nanomaterials on digestive tract tissues and gastrointestinal microbiome,as well as its direct and indirect pro-inflammatory effects in the occurrence and development of gastrointestinal inflammation,further providing reference improving the safety of TiO_(2) nanomaterials in the food field.

关 键 词：纳米材料 二氧化钛 消化道 肠道微生物群 炎症反应 

分 类 号：R155[医药卫生—营养与食品卫生学]