Effects Of Sodium Nitrite And Tea Polyphenols Supplementation On Carbon Nanoparticle Structure And In Vitro And In Vivo Toxicity In Fried Pork

Carbon nanoparticles(CNPs)can be formed in high temperature polymerization using protein,lipids and carbohydrates as carbon sources.They are widely found in processed foods,such as toast,roast meat,instant coffee and alcoholic beverages.Sodium nitrite(NaNO2)and tea polyphenols(TP)are commonly used meat additives,which have the functions of antiseptic,retain freshness and color protection.However,the effects of NaNO2 and TP on CNPs in meat products have not been reported.Based on this,this paper investigated the effects of NaNO2 and TP on the optical properties,particle morphology and in vivo and in vitro toxicity of CNPs generated in fried pork during pickling.The main research results are as follows:1.CNPs can be generated in fried pork under cooking conditions of 220? for 10 minutes.The CNPs were nearly spherical in shape and had good dispersion(4.008±0.43 nm).The addition of NaNO2 and TP affected the production of CNPs,and the particle size of CNPs was related to the addition concentration When 20 mg/kg NaNO2 was added,the particle size of CNPs was smaller(0.968±0.44 nm),showing strong fluorescence characteristics and a new infrared absorption peak appeared on the surface of CNPs.The addition of 100 mg/kg TP could produce CNPs with larger particle size(155.8±7.30 nm),and the fluorescence emitted by CNPs was weak,and the infrared spectrum showed red shift phenomenon.2.The results of cytotoxicity of CNPs to HL-7702 human hepatocytes showed that the cytotoxicity of CNPs was related to the size of CNPs,and the addition of NaNO2 could aggravate the cell damage,while the addition of TP could alleviate the toxicity.Compared with the control group,cell viability was reduced by 28.43%when CNPs concentration was 1 mg/mL.After treatment with 1 mg/mL ANaNO2-80(CNPs produced in fried pork pickled with 80 mg/mL NaNO2),the cell viability was significantly decreased by 3.17%(p<0.05)compared with that of NA(no addition group).Cell viability was significantly(p<0.01)increased by 13.84%after treatment with ATP-200(CNPs produced in fried pork marinated with 200 mg/mL TP).At the same time,CNPs can inhibit cell growth and proliferation by retaining cells in S phase.In addition,CNPs can also induce the increase of intracellular ROS level.Compared with the NA group,the level of ROS in the ANANO2-80 group was significantly increased,while the production of ROS in the ATP-200 group was significantly inhibited.3.The results of in vivo toxicity of CNPs on Balb/c mice showed that CNPs significantly inhibited the body weight of mice in a dose-dependent manner,and the number of RBC,WBC,Hb and PLT in mice was significantly(p<0.05)reduced by the intake of CNPs.The results of H?E staining showed that CNPs had obvious damage effect on liver and colon.Meanwhile,the activities of CAT,GSH-Px,T-SOD,T-AOC and other antioxidant enzymes in liver and colon were significantly decreased,and the levels of inflammatory cytokines IL-1? and IFN-y were increased.Compared with NA group,the body weight of mice was significantly reduced by intragastric administration of ANaNO2-80,and the effect of ANaNO2-80 on liver and colon injury was more serious.ATP-200 could significantly alleviate the weight inhibition and the above injury in mice.In addition,the analysis of intestinal flora results showed that CNPs could change the abundance and diversity of intestinal flora of mice,especially reduce the number of Lactobacillus,which is closely related to the occurrence of colitis,and increase the number of Bacteroidetes,which is related to sepsis and appendicitis.ANaNO2-H can exacerbate the decrease of the number of Lactobacillus and the increase of Bacteroides in the intestinal tract,while ATP-200 can effectively alleviate the above changes in the abundance of intestinal microorganisms.In this paper,the effects of NaNO2 and TP on the optical properties,particle morphology and in vivo and in vitro toxicity of CNPs in fried pork were systematically studied.It provides a scientific basis and theoretical support for further clarifying the toxicity of CNPs and whether food additives have an impact on them.