Nanoparticles and the intestinal barrier: understanding the mechanisms of penetration

Given the considerable growth of nanotechnologies in many industrial sectors, including the agri-food sector, the consequences for humans of daily exposure to nanoparticles (solid particles smaller than 100 nm), used as additives (e.g. pigments, anti-caking agents) or incorporated into materials (e.g. food packaging), raise public health concerns. The specific physicochemical properties of nanoparticles, linked in particular to their large surface area, differ from those of larger substances, particularly in terms of absorption and systemic effects. In the food sector, given the current or proposed applications of nanoparticles in food and materials in contact with food (MCDA), as colourants, antimicrobial agents or texturisers, it is necessary to assess consumer exposure and the health risks associated with their ingestion. This risk assessment requires an understanding of the mechanisms by which nanoparticles cross biological barriers, particularly in the intestine.