ArticleNPJ science of food2017
Direct interaction of food derived colloidal micro/nano-particles with oral macrophages.
Article in NPJ science of food, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 57 citations in OpenAlex.
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
- Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages.NPJ science of food · 2024Article
- Implementing a food first strategy can transform preventive healthcare.NPJ science of food · 2024Review
- Why are clams steamed with wine in Mediterranean cuisine?NPJ science of food · 2024Article
- Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.Foods (Basel, Switzerland) · 2024Article
- Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes.Foods (Basel, Switzerland) · 2023Article
- Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities.NPJ science of food · 2022Article
- Nanoparticles Isolated From Porcine Bone Soup Ameliorated Dextran Sulfate Sodium-Induced Colitis and Regulated Gut Microbiota in Mice.Frontiers in nutrition · 2022Article
- Polysaccharide Nanoparticles fromNanomaterials (Basel, Switzerland) · 2021Article
- Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup.Ultrasonics sonochemistry · 2021Article
- Effect of big eye tuna (Food science & nutrition · 2021Article
- The Meridian Tropism and Classification of Red Yeast Rice Investigated by Monitoring Dermal Electrical Potential.Evidence-based complementary and alternative medicine : eCAM · 2021Article
- Effect of Salt Addition Time on the Nutritional Profile ofMolecules (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Like any typical food system, bone soup (or broth), a traditional nourishing food in many cultures, contains a colloid dispersion of self-assembled micro/nano-particles. Food ingestion results in the direct contact of food colloidal MNPs with immune cells. Will they ever interact with each other? To answer the question, MNPs and NPs were separated from porcine bone soup and labeled with Nile Red, and their uptake by murine oral macrophages and its consequent effects were investigated. Colloidal particle samples of UF-MNPs and SEC-NP were prepared from porcine bone soup by ultrafiltration (UF) and size-exclusion chromatography, respectively. Their mean hydrodynamic diameters were 248 ± 10 nm and 170 ± 1 nm with dominant composition of protein and lipid. Particles in both samples were found to be internalized by oral macrophages upon co-incubation at particle/cell ratios of 14,000/1. In normal oral macrophages, the particle uptake exerted influence neither on the cellular cytosolic membrane potential (
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