Synthesis of Nano-Crystalline Whiskers of Cheese and Their Efficacy against Cadmium Toxicity
Abstract
Context and objective: A novel method of fabricating probiotic nanowhiskers—using pure cheese as a source of probiotics, sans metal/chemical surfactants—is reported in the present study. Materials and methods: This was followed by an extensive characterization; FTIR spectroscopy, X-ray diffraction, particle size measurements, and transmission electron microscopy. Thermal analysis via differential scanning calorimetry (DSC) and n screening of the volatile compounds via gas chromatography/mass spectroscopy (GC-MS) was used to assess the purity of the nano-crystalline whiskers. Additionally, the anti-oxidant status and the metal-chelating effect of the nanowhiskers was evaluated in Wistar rats exposed to cadmium chloride hydrate (70 ppm) for 35 days. Group I was the positive control and groups II and III were exposed to Cd, with group III being treated with the cheese nanowhiskers (100 mL/L) in drinking water. Results: The nanoparticles were 112 nm in size (PDI 0.484) with the illustrated whisker/elongated shape being crystalline in nature. Lipid peroxidation was significantly enhanced followed by a marked bioaccumulation of Cd in the target organs. Discussion: Co-treatment with cheese nanowhiskers led to a marked reversal in the Cd-induced modulations in the endpoints evaluated. Conclusions: It is suggested that a dietary intervention in the form of a nano-probiotic supplement such as cheese is a prospective remedy for heavy metal toxicity/oxidative damage, being safe and efficacious.
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