Characterization of the Interactions between Titanium Dioxide Nanoparticles and Polymethoxyflavones Using...

Area of Science:

• Food Science
• Nanotechnology
• Biochemistry

Background:

• Nanosized titanium dioxide (TiO2) is a common food additive (E171) with potential health concerns.
• Interactions between TiO2 nanoparticles (NPs) and food components like flavonoids are not well understood.

Purpose of the Study:

• To investigate the molecular interactions between TiO2 anatase NPs and three polymethoxyflavones (PMFs): DDN, 5DN, and TDN.
• To elucidate the binding mechanisms and identify key functional groups involved in these interactions.

Main Methods:

• Ultraviolet-visible (UV-vis) spectrometry to detect spectral changes upon conjugation.
• Surface-enhanced Raman spectroscopy (SERS) to analyze molecular binding and functional group interactions.

Main Results:

• UV-vis spectra showed bathochromic effects when DDN and TDN conjugated with TiO2 NPs.
• SERS confirmed that DDN and TDN bind to TiO2 NPs via 3'-OH and 4'-OH groups on ring B, forming charge-transfer complexes.
• 5DN did not bind to TiO2 NPs, indicating specific structural requirements for interaction.

Conclusions:

• Specific flavonoids (DDN, TDN) interact with TiO2 NPs, while others (5DN) do not.
• Understanding these molecular interactions is crucial for assessing the behavior of TiO2 NPs in food and the gastrointestinal tract.