Magnetic and Golden Yogurts. Food as a Potential Nanomedicine Carrier.
Víctor GarcésAna GonzálezLaura SabioCarmen M Sánchez-ArévaloNatividad GálvezJosé M Dominguez-VeraPublished in: Materials (Basel, Switzerland) (2020)
Yogurt is one of the most emblematic and popular fermented foods. It is produced by the fermentation of milk lactose by bacteria such as Streptococcus thermophilus and Lactobacillus acidophilus. Magnetic (MNPs) and gold nanoparticles (AuNPs) were incorporated into the exopolysaccharides (EPSs) of these bacteria. The functionalized bacteria were characterized by UV-vis spectroscopy and transmission electron microscopy. A large number of MNPs and AuNPs were bound to the bacterial EPS. Interestingly, the nanoparticles' (NPs) presence did not affect the bacteria's capacity to ferment milk and to produce magnetic and golden yogurts. Magnetic and golden yogurts represent the perfect combination of emblematic food and nanoparticles and have a range of potential biomedical applications: use in iron-deficiency anemia, diagnosis and hyperthermia treatment of appropriate digestive diseases, and interest in glamour cuisine.
Keyphrases
- molecularly imprinted
- iron deficiency
- gold nanoparticles
- human health
- electron microscopy
- lactic acid
- chronic kidney disease
- high resolution
- escherichia coli
- biofilm formation
- solid phase extraction
- candida albicans
- single molecule
- saccharomyces cerevisiae
- cancer therapy
- cystic fibrosis
- staphylococcus aureus
- mass spectrometry
- smoking cessation
- liquid chromatography