English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Food-grade titanium dioxide (TiO 2 ) containing a nanoparticle fraction (TiO 2  NPs-nanoparticles) is widely used as a food additive (E171 in the EU). In recent years, questions concerning its effect on the gastrointestinal microbiota have been raised. In the present study, we examined interactions between bacteria and TiO 2 . The study involved six pathogenic/opportunistic bacterial strains and four different-sized TiO 2  types: three types of food-grade E171 compounds and TiO 2  NPs (21 nm). Each bacterial strain was exposed to four concentrations of TiO 2  (60, 150, 300, and 600 mg/L TiO 2 ). The differences in the growth of the analyzed strains, caused by the type and concentration of TiO 2 , were observed. The growth of a majority of the strains was shown to be inhibited after exposure to 300 and 600 mg/L of the food-grade E171 and TiO 2  NPs.

Effect of TiO2 on Selected Pathogenic and Opportunistic Intestinal Bacteria