Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Given the potential of ingested particles to interact with enzymes in oral cavity, we compared different grades of SiO 2 particles (food‐grade and non‐food grade nanoparticles (FG‐SiO 2 ‐NP, NFG‐SiO 2 ‐NP), and food grade microparticles (FG‐SiO 2 ‐MP)) for their interaction with human salivary α‐amylase (HSA). There were differences in the agglomeration behavior and relative abundance of silanol and siloxane groups among different grades of SiO...