用微生理系统推进食品纳米毒理学：重新平衡风险/收益比以实现更安全的纳米增强食品创新
Advancing Food Nanotoxicology with Microphysiological Systems: Rebalancing the Risk/Benefit Ratio Toward Safer Nano-Enabled Food Innovations
AI总结：
本文探讨利用微生理系统改进食品纳米毒理学，以更安全地评估纳米增强食品的风险与收益。
摘要：
将纳米材料纳入食品产品可带来关键优势，包括延长保质期、提高安全性以及改善质量和口感。这些创新有助于解决现代食品系统中的主要挑战，如减少浪费和提高食品质量和安全性。然而，潜在的毒性仍是一个问题，这进一步受到缺乏用于评估摄入纳米材料的生理相关模型的限制。传统的体外和体内方法往往无法模拟胃肠道的复杂性，导致不一致且非预测性的纳米毒理学数据，阻碍了对纳米增强食品的准确风险评估。为解决这一差距，本文综述了微生理系统（MPS），特别是针对胃肠道的MPS，在模拟胃肠道纳米颗粒暴露方面的潜力。它探讨了MPS技术如何复制与食品特定风险评估相关的关键生理过程，包括肠道屏障功能、微生物群免疫相互作用以及肠道器官通信。对技术进步及其在纳米毒理学中的应用的比较分析探讨了MPS如何更好地适应于纳米食品安全评估。
英文摘要：
Incorporating nanomaterials into food products provides key benefits, including extended shelf life, improved safety, and enhanced quality and texture. These innovations could help tackle major challenges in modern food systems, such as reducing waste and enhancing food quality and safety. However, potential toxicity remains a concern, compounded by the lack of physiologically relevant models for assessing ingested nanomaterials. Traditional in vitro and in vivo approaches often fail to mimic gastrointestinal complexity, resulting in inconsistent and non predictive nanotoxicity data that hinder accurate risk assessment of nano enabled foods. To address this gap, this review evaluates the potential of microphysiological systems (MPS), particularly gut-targeted MPS, for modeling gastrointestinal nanoparticle exposure. It examines how MPS technologies replicate key physiological processes relevant to food specific risk assessment, including intestinal barrier function, microbiota immune interactions, and gut organ communication. A comparative analysis of technological advances and their applications in nanotoxicology explores how MPS can be better adapted for nanofood safety evaluation.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
