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Open AccessArticle

Magnetic and Golden Yogurts. Food as a Potential Nanomedicine Carrier

Departamento de Química Inorgánica, Instituto de Biotecnología, Facultad de Ciencias, Universidad de Granada, 18071 Granada, Spain
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Materials 2020, 13(2), 481; https://doi.org/10.3390/ma13020481
Received: 18 December 2019 / Revised: 10 January 2020 / Accepted: 16 January 2020 / Published: 19 January 2020
(This article belongs to the Special Issue Nanoparticles for Biomedical Applications)
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. View Full-Text
Keywords: yogurt; gold nanoparticles; magnetic nanoparticles; functional food yogurt; gold nanoparticles; magnetic nanoparticles; functional food
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Garcés, V.; González, A.; Sabio, L.; Sánchez-Arévalo, C.M.; Gálvez, N.; Dominguez-Vera, J.M. Magnetic and Golden Yogurts. Food as a Potential Nanomedicine Carrier. Materials 2020, 13, 481.

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