Corrigendum: Impact of the Food Additive Titanium Dioxide (E171) on Gut Microbiota-Host Interaction

In the original article, there was an error. In the Materials and Methods section, there was an error concerning the supplier of E171.

A correction has been made to the Materials and Methods section, subsection E171 Characterization, Size and Morphology:

“Food grade TiO₂ was purchased from All Color Supplies PTY. Average hydrodynamic diameter, polydispersity index and zeta potential of the TiO₂ nanoparticles dispersed in drinking water were determined with a Malvern Zetasizer Nano ZS at 25°C. The dispersion was measured 3 times for both size and zeta potential. The size distribution and shape of the TiO₂ nanoparticles dispersed in mice drinking water were determined using a NanoSight NS300 (equipped with a sCMOS camera) at 25°C. The dispersion was measured 5 times (1 min per measurement). The size distribution and shape of the TiO₂ nanoparticles dispersed in drinking water were further investigated using a Zeiss Ultra Plus scanning electron microscope operated at an accelerating voltage of 10 kV. A drop of the nanoparticle dispersion was allowed to dry on a stub, after which ~20 Å of platinum metal was sputter coated onto the stub under vacuum to prevent charging.”

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Summary

Keywords

biofilm, gut microbiota, immune cells, inflammation, titanium dioxide

Citation

Pinget G, Tan J, Janac B, Kaakoush NO, Angelatos AS, O'Sullivan J, Koay YC, Sierro F, Davis J, Divakarla SK, Khanal D, Moore RJ, Stanley D, Chrzanowski W and Macia L (2019) Corrigendum: Impact of the Food Additive Titanium Dioxide (E171) on Gut Microbiota-Host Interaction. Front. Nutr. 6:100. doi: 10.3389/fnut.2019.00100

Received

29 May 2019

Accepted

18 June 2019

Published

02 July 2019

Approved by

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Volume

6 - 2019

Updates

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Copyright

© 2019 Pinget, Tan, Janac, Kaakoush, Angelatos, O'Sullivan, Koay, Sierro, Davis, Divakarla, Khanal, Moore, Stanley, Chrzanowski and Macia.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Wojciech Chrzanowski wojciech.chrzanowski@sydney.edu.auLaurence Macia laurence.macia@sydney.edu.au

This article was submitted to Nutritional Immunology, a section of the journal Frontiers in Nutrition

†These authors have contributed equally to this work

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