Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Abstract Given the potential of ingested particles to interact with enzymes in oral cavity, we compared different grades of SiO2 particles (food‐grade and non‐food grade nanoparticles (FG‐SiO2‐NP, NFG‐SiO2‐NP), and food grade microparticles (FG‐SiO2‐MP)) for their interaction with human salivary α‐a...

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Bibliographic Details
Main Authors: Wut Hmone Phue, Divya Srinivasan, Aneela Hameed, Varoujan Yaylayan, Saji George
Format: Article
Language:English
Published: Wiley-VCH 2021-03-01
Series:Nano Select
Subjects:
enzyme inhibition
food grade SiO2 particles
food matrix
human salivary α‐amylase
nanoparticle‐protein interactions
SiO2 nanoparticle
Online Access:https://doi.org/10.1002/nano.202000173

Internet

https://doi.org/10.1002/nano.202000173

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