Table 1 Compositions and colloidal properties of micro/nano- particles derived from different food materials

From: Direct interaction of food derived colloidal micro/nano-particles with oral macrophages

 

Bone soup

UF-MNPs

SEC-NPs

 

(μg/mL)

%

(μg/mL)

%

(μg/mL)

%

(a)The major compositions of micro/nano- particles derived from porcine bone soup

 Dry weight

4903 ± 29

–

3533 ± 471

–

121.8 ± 2.5

–

 Protein

3476 ± 53

71

2213 ± 103

63

21.5 ± 2.5

18

 Carbohydrates

73.6 ± 0.8

2

52.4 ± 0.8

2

10.4 ± 0.1

9

 Lipid

687 ± 57

14

1275 ± 100

36

57.2 ± 3.0

47

(b)Physical properties of micro/nano- particles derived from porcine bone soup

 Hydrodynamic Diameter (nm)a

229 ± 2

248 ± 10

170 ± 1

 PDI

0.482 ± 0.026

0.330 ± 0.042

0.171 ± 0.005

 ζ-Potential (mV)a

−19.9 ± 0.4

−30.4 ± 0.7

−13.2 ± 1.7

 Derived counts (kcps)a

24415 ± 1694

17739 ± 945

4438 ± 26

 Particle number ( × 108 particles/mL)

106.2 ± 7.4

77.2 ± 4.1

19.3 ± 0.6

  1. %: percentage of protein, carbohydrates and lipid content vs. dry weight.
  2. a Measured at 37 °C by dynamic light scattering. ND: not detectable, since the particle distribution of the sample is not even enough for a sufficient optical measurements particle number.
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