不同食物基质对纳米塑料的胃肠道行为与胶体稳定性的影响  

Effects of different food matrices on gastrointestinal fate and colloidal stability of nanoplastics

作　　者：詹蕾卉 王星艳 罗诗睫 罗丹 曾雅琪 李颖彬 易宇婷 郭智丹 陈澄宇 ZHAN Leihui;WANG Xingyan;LUO Shijie;LUO Dan;ZENG Yaqi;LI Yingbin;YI Yuting;GUO Zhidan;CHEN Chengyu(College of Resources and Environment,South China Agricultural University,Guangzhou,510642,China)

机构地区：[1]华南农业大学资源环境学院,广州510642

出　　处：《环境化学》2025年第3期732-741,共10页Environmental Chemistry

基　　金：广东省“珠江人才计划”引进创新创业团队(2019ZT08N291);国家自然科学基金面上项目(42377418)资助.

摘　　要：随着塑料产量的持续增加和回收率的低下,大量塑料进入环境,并通过机械磨损、光照和生物降解等途径分解为小于100 nm的纳米塑料(NPs).它们通过口服摄入、呼吸吸入和皮肤接触等途径进入人体,造成生殖、神经和关节等多方面的毒性,严重威胁人体健康.目前,NPs的研究主要集中在水环境和胃液中的迁移转化,且大多数忽视了食物基质的作用.为进一步阐明NPs在人体内的作用机制并评估其安全风险,本研究拟建立人体胃肠道(GIT)体外消化模型,使用时间动态光散射法(DLS)探讨NPs在不同食物基质下的胃肠道行为和胶体稳定性.结果表明,食物基质会吸附在NPs表面,增大其初始粒径.在加入蛋白、淀粉、油类等食物基质后,NPs的水动力学直径(D_(h))从54.47 nm增加到405.17、89.03、618.22 nm.该变化受到消化过程中的pH、溶液电解质和消化酶的影响.在胃期阶段,zeta(ζ)电位接近0;而在肠期阶段,ζ电位表现为负电荷,范围从−21.29 mV到−28.02 mV.总体而言,NPs在胃期阶段表现为粒径增大和胶体不稳定,而在肠期阶段则表现为粒径减小和胶体稳定.食物基质在这一过程中发挥了重要作用.蛋白质会被蛋白酶降解,在NPs表面形成蛋白冠,这使其在口腔阶段表现出独特的粒径增加,并在胃期呈现出更强的胶体不稳定性(ζ电位为−1.308 mV).淀粉作为中性分子,不影响体系中的静电相互作用,但能够通过增加粒径和降低ζ电位来更有效地降低胶体稳定性.从口腔到胃期,D_(h)由229.7 nm增加至30036.67 nm.油类物质在胰酶作用下被消化为脂肪酸,并吸附在NPs表面,与胆盐形成胶束,在肠期表现出更强的胶体稳定性,ζ电位为−28.017 mV,高于其它食物基质模型.本研究结果可为NPs在食物基质与消化道作用下的胃肠道行为提供新思路,对人体健康风险的评估具有重要意义.With the continuous increase in plastic production and the low recycling rates,a significant amount of plastic enters the environment and is decomposed into nanoplastics(NPs)smaller than 100 nm through processes including mechanical abrasion,light irradiation,and biodegradation.They enter the human body via various pathways,such as oral ingestion,inhalation,and dermal contact,to cause reproductive,neurological,and joint toxicity,posing a serious threat to human health.Currently,research on NPs mainly focuses on their migration and transformation in aqueous environments and gastric fluids,while most studies overlook the role of food matrices.To further elucidate the interaction mechanisms of NPs in the human body and assess their safety risks,this study aims to establish an in vitro gastrointestinal tract(GIT)digestion model and use timeresolved dynamic light scattering(DLS)to investigate the gastrointestinal behavior and colloidal stability of NPs under different food matrices.The results showed that food matrices adsorbed onto the surface of NPs,increasing their initial particle size.After adding food matrices such as protein,starch,and oil,the hydrodynamic diameter(D_(h))of NPs increased from 54.47 nm to 405.17,89.03 and 618.22 nm.This change was affected by the pH,solution electrolytes,and digestive enzymes during the digestion process.In the gastric phase,the zeta(ζ)potential was close to 0;while in the intestinal phase,theζpotential exhibited negative charges,ranging from−21.29 mV to−28.02 mV.Overall,NPs exhibited increased particle size and colloidal instability in the gastric phase,while showing reduced particle size and colloidal stability in the intestinal phase.Food matrices played an important role in this process.Proteins were degraded by proteases,forming protein corona on the surface of NPs,leading to unique increases in particle size in the oral phase and stronger colloidal instability in the gastric phase(ζpotential of−1.308 mV).Starch,as a neutral molecule,did not affect the electrostati

关 键 词：聚苯乙烯纳米塑料 人体健康 食物基质 凝聚动力学 模拟体外消化模型 

分 类 号：X56[环境科学与工程—环境工程] O6[理学—化学]