Nanomaterial and food matrix characteristics that influence the potential for nanomaterial uptake from food

Physical or chemical attributes of the nanomaterial found in food and of the food matrix in which it is found may affect whether nanoparticles are taken up by the alimentary tract lining cells or into systemic circulation.  The aim of the task group is to provide an overview of the attributes that may affect such uptake, as a basis for identifying needs for analytical methods development.  The charge of Task Group 1 is as follows:

  1. Provide an overview the physical and chemical attributes of the added particles that may change uptake of nanoparticles. For example,
    1. Dissolution/persistence variation with composition of the particle
    2. Surface characteristics including coatings that affect
    3. Aggregation/disaggregation rates
    4. Binding rates
    5. Active transport by gut lining cells
    6. Adherents or “corona”
    7. Morphology (e.g., core particle size, aspect ratio)
    8. Inclusion materials in an encapsulated nanoparticles with respect to potential for transit and delayed effects (e.g., delivering a higher concentration effect lower in GI tract)
  2. Provide an overview of the physical and chemical attributes of the food matrix that may affect particle uptake in the alimentary tract lining cells or systemically.  For example,
    1. Matrix effects on dissolution/persistence of embedded particles considering transit times
    2. Binding to and transport by insoluble food components