An In Vitro Small Intestine Model Incorporating a Food Matrix and Bacterial Mock Community for Intestinal Function Testing.

Consumed food travels through the gastrointestinal tract to reach the small intestine, where it interacts with the microbiota, forming a complex relationship with the dietary components. Here we present a complex in vitro cell culture model of the small intestine that includes human cells, digestion, a simulated meal, and a microbiota represented by a bacterial community consisting of E. coli, L. rhamnosus, S. salivarius, B. bifidum, and E. faecalis. This model was used to determine the effects of food-grade titanium dioxide nanoparticles (TiO2 NPs), a common food additive, on epithelial permeability, intestinal alkaline phosphatase activity, and nutrient transport across the epithelium. Physiologically relevant concentrations of TiO2 had no effect on intestinal permeability but caused an increase in triglyceride transport as part of the food model, which was reversed in the presence of bacteria. Individual bacterial species had no effect on glucose transport, but the bacterial community increased glucose transport, suggesting a change in bacterial behavior when in a community. Bacterial entrapment within the mucus layer was reduced with TiO2 exposure, which may be due to decreased mucus layer thickness. The combination of human cells, a synthetic meal, and a bacterial mock community provides an opportunity to understand the implications of nutritional changes on small intestinal function, including the microbiota.

The mechanistic effects of human digestion on magnesium oxide nanoparticles: implications for probiotics Lacticaseibacillus rhamnosus GG and Bifidobacterium bifidum VPI 1124.

The effects of nanoparticles (NPs) on the human gut microbiota are of high interest due to the link between the gut homeostasis and overall human health. The human intake of metal oxide NPs has increased due to its use in the food industry as food additives. Specifically, magnesium oxide nanoparticles (MgO-NPs) have been described as antimicrobial and antibiofilm. Therefore, in this work we investigated the effects of the food additive MgO-NPs, on the probiotic and commensal Gram-positive Lactobacillus rhamnosus GG and Bifidobacterium bifidum VPI 1124. The physicochemical characterization showed that food additive MgO is formed by nanoparticles (MgO-NPs) and after a simulated digestion, MgO-NPs partially dissociate into Mg2+. Moreover, nanoparticulate structures containing magnesium were found embedded in organic material. Exposures to MgO-NPs for 4 and 24 hours increased the bacterial viability of both L. rhamnosus and B. bifidum when in biofilms but not when as planktonic cells. High doses of MgO-NPs significantly stimulated the biofilm development of L. rhamnosus, but not B. bifidum. It is likely that the effects are primarily due to the presence of ionic Mg2+. Evidence from the NPs characterization indicate that interactions bacteria/NPs are unfavorable as both structures are negatively charged, which would create repulsive forces.