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

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.