Publicaciones

@article{CUEVA2019110657,

title = {Gastrointestinal digestion of food-use silver nanoparticles in the dynamic SIMulator of the GastroIntestinal tract (simgi®). Impact on human gut microbiota},

author = {Carolina Cueva and Irene Gil-Sánchez and Alba Tamargo and Beatriz Miralles and Julian Crespo and Begoña Bartolomé and M. Victoria Moreno-Arribas},

url = {https://www.sciencedirect.com/science/article/pii/S0278691519304466},

doi = {https://doi.org/10.1016/j.fct.2019.110657},

issn = {0278-6915},

year  = {2019},

date = {2019-01-01},

journal = {Food and Chemical Toxicology},

volume = {132},

pages = {110657},

abstract = {The increasing use of silver nanoparticles (AgNPs) in consumer products has led to concern about their impact on human health. This paper aims to provide new scientific evidence about the modifications and potential effects of AgNPs with food applications during their passage through the digestive tract. For that, two types of AgNPs [solid polyethylene glycol-stabilised silver nanoparticles (PEG-AgNPs 20) and liquid glutathione-stabilised silver nanoparticles (GSH-AgNPs)] were initially subjected to gut-microbial digestion simulation in an in vitro static model. Based on these experiments, digestion of GSH-AgNPs was carried out in a dynamic model (simgi®) that simulated the different regions of the digestive tract (stomach, small intestine and the ascending, transverse and descending colon) in physiological conditions. Dynamic transport of GSH-AgNPs in the simgi® was similar to that observed for the inert compound Cr-EDTA, which discarded any alterations in the intestinal fluid delivery due to the AgNPs. Also, feeding the simgi® with GSH-AgNPs seemed not to induce significant changes in the composition and metabolic activity (i.e., proteolytic activity) of the gut microbiota. Concerning monitoring of AgNps, it was observed that the GSH-AgNPs underwent several transformations in the gastrointestinal fluids and appeared to expose the intestine in ways that were structurally different from the original forms. In compliance with European guidelines, the simgi® model can be considered a useful in vitro tool to evaluate the effects of nanoparticles at the digestive level, prior to human studies, and, therefore, minimising animal testing.},

keywords = {AgNPs monitoring and transformation, Dynamic gastrointestinal digestion, Gut microbiota, Silver nanoparticles, Simgi model},

pubstate = {published},

tppubtype = {article}

}

@article{GILSANCHEZ201964,

title = {Some new findings on the potential use of biocompatible silver nanoparticles in winemaking},

author = {Irene Gil-Sánchez and Miguel Monge and Beatriz Miralles and Gloria Armentia and Carolina Cueva and Julian Crespo and Jose M. López Luzuriaga and M. Elena Olmos and Begoña Bartolomé and Dolores González Llano and M Victoria Moreno-Arribas},

url = {https://www.sciencedirect.com/science/article/pii/S1466856418300195},

doi = {https://doi.org/10.1016/j.ifset.2018.04.017},

issn = {1466-8564},

year  = {2019},

date = {2019-01-01},

urldate = {2019-01-01},

journal = {Innovative Food Science & Emerging Technologies},

volume = {51},

pages = {64-72},

abstract = {There is currently an increasing commercial demand for silver nanoparticles (Ag NPs) due to their wide applicability in various markets. Because of their powerful antimicrobial properties, these nanoparticles are frequently used for food-associated consumer products. In this paper, the effect of two Ag NPs coated with biocompatible materials – PEG-Ag NPs 20 (polyethylene glycol) and GSH-Ag NPs (reduced glutathione) – to control microbial growth in wines was assessed. Both Ag NPs were subjected to an in vitro three-step digestion, and changes in their morphology and an assessment of their cytotoxicity against Caco-2 cells were determined. Both Ag NPs were effective against the different microbial population present in tested wines. Regarding their in vitro digestion, the size and shape of the nanoparticles were almost unaltered in the case of GSH-Ag NPs, while in PEG-Ag NPs 20 some particle agglomeration was observed. Overall, these results suggest that Ag NPs may reach the intestine in a nano-scaled form. Finally, Caco-2 cell experiments seemed to exclude toxicity of Ag NPs at the intestinal epithelium. 

Industrial relevance 

Traditionally, sulphur dioxide (SO2) has been used by oenologists to control the microbial population in wine. As a result of increasing evidence of possible health risks associated with this additive in wine, there has been growing interest in finding new alternatives to replace it. Silver nanoparticles display a broad spectrum of antimicrobial activity, so they could constitute a very promising approach to reducing SO2 in winemaking.},

note = {Innovations in Food Science and Technology at the Spanish National Research Council (CSIC)},

keywords = {Caco-2 cell, Digestion, Silver nanoparticles, Sulphur dioxide alternatives, Wine bacteria},

pubstate = {published},

tppubtype = {article}

}