添加亚硝酸钠和茶多酚的油炸猪肉中碳纳米颗粒对小鼠体内毒性的影响

Effect of Adding Sodium Nitrite and Tea Polyphenols on the in Vivo Toxicity of Carbon Nanoparticles from Fried Pork in Mice

摘要:

目的 在冷鲜猪肉中添加亚硝酸钠（NaNO₂）和茶多酚（TP）后油炸，探究其碳纳米颗粒（CNPs）对小鼠体内毒性的影响。方法 将无添加物（对照组）、添加NaNO₂和添加TP的生猪肉油炸后获得CNPs，分别用剂量为5、15 mg/kg的CNPs对BALB/c雄性小鼠进行灌胃。结果 CNPs可明显抑制小鼠体质量增加，显著减少血液中红细胞（RBC）数、白细胞（WBC）数、血红蛋白（Hb）质量浓度和血小板（PLT）数（P<0.05）；影响小鼠肝脏和肾脏功能；HE染色结果显示，CNPs对肝脏和结肠有明显的损伤作用；显著降低肝脏和结肠中过氧化氢酶（CAT）、谷胱甘肽过氧化物酶（GSH-Px）、总超氧化物歧化酶（T-SOD）等抗氧化酶的酶活力和总抗氧化能力（T-AOC），增加过氧化产物丙二醛（MDA）、炎症因子白介素1β（IL-1β）和干扰素（IFN-γ）水平（P<0.05）。相较于灌胃从NaNO₂浸渍后油炸的猪肉中提取的CNPs的小鼠，灌胃从TP浸渍后油炸的猪肉中提取的CNPs的小鼠的体质量缓慢降低，脏器损伤较轻。此外，肠道微生物分析显示，CNPs可改变小鼠肠道菌群的相对丰度及多样性，尤其是可减少肠道中与抑制结肠炎发生密切相关的Lactobacillus的相对丰度，增加与败血症和阑尾炎相关的Bacteroides的相对丰度。NaNO₂可加剧肠道中Lactobacillus相对丰度的减少和Bacteroides相对丰度的增加，而TP则可有效缓解上述肠道微生物的相对丰度变化。结论 相较于对照组，添加NaNO₂的生猪肉油炸后产生的CNPs对小鼠的损害更严重；与对照组和添加NaNO₂的生猪肉油炸后产生的CNPs相比，添加TP可降低CNPs的体内毒性。这为预防CNPs引起的体内毒性提供了方向，也为评估红肉制品对健康的影响提供了理论依据。

Abstract:

Objective The aim of the study is to explore the effect of adding sodium nitrite (NaNO₂) and tea polyphenols (TP) in fresh pork on the toxicity in vivo of carbon nanoparticles (CNPs) in fried pork.Method CNPs were obtained from the fried pork prepared from fresh pork without additives (control group), added with NaNO₂, and added with TP. BALB/c male mice were gavaged with 5 mg/kg and 15 mg/kg CNPs, respectively.Result CNPs significantly inhibited the weight gain of mice, reduced the red blood cell (RBC) count, white blood cell (WBC) count, hemoglobin (Hb) mass concentration, and platelet (PLT) count (P<0.05), and affected liver and kidney functions in mice. HE staining showed that CNPs induced significant damage of the liver and colon. CNPs weakened the enzyme activities of antioxidant enzymes such as catalase (CAT), glutathione peroxidase (GSH-Px), and total superoxide dismutase (T-SOD) and decreased the total antioxidant capacity (T-AOC) in the liver and colon, while elevating the levels of malondialdehyde (MDA), the inflammatory factors interleukin-1β (IL-1β) and interferon-γ (IFN-γ) (P<0.05). Compared to mice gavaged with CNPs extracted from the raw pork added with NaNO₂ after frying, those receiving CNPs from the pork added with TP after frying had slow weight losses and mild organ damage. In addition, gut microbiota analysis revealed that CNPs changed the relative abundance and diversity of intestinal flora in mice, especially reducing the relative abundance of Lactobacillus closely associated with the inhibition of colitis and increasing the relative abundance of Bacteroides associated with septicemia and appendicitis. NaNO₂ aggravated the decrease in relative abundance of Lactobacillus and the increase in relative abundance of Bacteroides, while TP effectively mitigated the relative abundance changes of the above intestinal microorganisms.Conclusion The CNPs extracted from the raw pork added with NaNO₂ after frying were more damaging to mice than the control group. Compared to both the control group and CNPs extracted from the raw pork added with NaNO₂ after frying, the addition of TP can reduce the toxicity of CNPs in vivo. The results provide a perspective to prevent the toxicity of CNPs in vivo and a theoretical basis for assessing the health hazards of red meat products.