1
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Li X, Song Y, Huangfu L, Li S, Meng Q, Wu Z, Ruan J, Tang J, Zhang D, Li H. Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation. Food Chem X 2023; 20:101015. [PMID: 38144813 PMCID: PMC10740113 DOI: 10.1016/j.fochx.2023.101015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 11/02/2023] [Accepted: 11/16/2023] [Indexed: 12/26/2023] Open
Abstract
This study explores the oxidation of rabbit meat proteins and the physicochemical properties of the resulting fluorescent carbon nanoparticles (CNPs) under various roasting temperatures (180, 210, 240, 270, and 300 °C). The determination of sulfhydryl content, along with the results from UV and fluorescence spectroscopy, indicates that the protein structure undergoes changes during the roasting process, and the degree of oxidation shows an increasing trend with rising roasting temperatures. The CNP solution obtained exhibits a typical blue fluorescence. Moreover, as the roasting temperature increases from 180 °C to 300 °C, the relative content of the three elements in CNPs, namely C, N, and O, increases by 12 %, -3%, and -9 %, respectively. The surface of the obtained rabbit meat CNPs contains hydrophilic and polycyclic groups, such as carbonyl, hydroxyl, and amide bonds. Correlation analysis reveals a significant positive correlation between the degree of protein oxidation and the fluorescence intensities of CNPs.
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Affiliation(s)
- Xue Li
- Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China
| | - Yunlong Song
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Lisa Huangfu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Sheng Li
- Chongqing Academy of Chinese Materia Medica, Chongqing College of Traditional Chinese Medicine, Chongqing 400065, China
| | - Qingyang Meng
- Sichuan Dekon Food and Agriculture Group, Chengdu 610000, China
| | - Zhicheng Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jinggang Ruan
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China
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2
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Dubey P. An overview on animal/human biomass-derived carbon dots for optical sensing and bioimaging applications. RSC Adv 2023; 13:35088-35126. [PMID: 38046631 PMCID: PMC10690874 DOI: 10.1039/d3ra06976a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 11/15/2023] [Indexed: 12/05/2023] Open
Abstract
Over the past decade, carbon dots (CDs) have emerged as some of the extremely popular carbon nanostructures for diverse applications. The advantages of sustainable CDs, characterized by their exceptional photoluminescence (PL), high water solubility/dispersibility, non-toxicity, and biocompatibility, substantiate their potential for a wide range of applications in sensing and biology. Moreover, nature offers plant- and animal-derived precursors for the sustainable synthesis of CDs and their doped variants. These sources are not only readily accessible, inexpensive, and renewable but are also environmentally benign green biomass. This review article presents in detail the production of sustainable CDs from various animal and human biomass through bottom-up synthetic methods, including hydrothermal, microwave, microwave-hydrothermal, and pyrolysis methods. The resulting CDs exhibit a uniform size distribution, possibility of heteroatom doping, surface passivation, and remarkable excitation wavelength-dependent/independent emission and up-conversion PL characteristics. Consequently, these CDs have been successfully utilized in multiple applications, such as bioimaging and the detection of various analytes, including heavy metal ions. Finally, a comprehensive assessment is presented, highlighting the prospects and challenges associated with animal/human biomass-derived CDs for multifaceted applications.
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Affiliation(s)
- Prashant Dubey
- Centre of Material Sciences, Institute of Interdisciplinary Studies (IIDS), University of Allahabad Prayagraj-211002 Uttar Pradesh India
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3
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Wang B, Xiao S, Zhou G, Wang J. Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6978-6986. [PMID: 37129176 DOI: 10.1021/acs.jafc.3c00001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Casein-derived peptides are recognized as promising candidates for improving zinc bioavailability through the form of a peptide-zinc chelate. In the present work, a novel 11-residue peptide TEDELQDKIHP identified from casein hydrolysate in our previous study was synthesized to investigate the zinc chelation characteristics. Meanwhile, the digestion stability and transepithelial transport of TEDELQDKIHP-Zn were also investigated. The obtained results indicated that the carboxyl groups (from Asp and Glu), amino groups (from Lys and His), pyrrole nitrogen group of Pro, and imidazole nitrogen group of His were responsible for zinc chelation. The complexation with zinc resulted in a more ordered structure of TEDELQDKIHP-Zn. In terms of digestion stability, the chelate of TEDELQDKIHP-Zn could remain stable to a large extent after gastric (78.54 ± 0.14%) and intestinal digestion (70.18 ± 0.17%). Moreover, TEDELQDKIHP-Zn was proven to be a well-absorbed biological particle with a Papp value higher than 1 × 10-6 cm/s, and it could be transported across the intestine epithelium through transcytosis. TEDELQDKIHP-Zn exhibited more bioavailable effects on zinc absorption and ALP activity than inorganic zinc sulfate.
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Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Guicheng Zhou
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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4
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Chen J, Guo Y, Zhang X, Liu J, Gong P, Su Z, Fan L, Li G. Emerging Nanoparticles in Food: Sources, Application, and Safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3564-3582. [PMID: 36791411 DOI: 10.1021/acs.jafc.2c06740] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Nanoparticles (NPs) are small-sized, with high surface activity and antibacterial and antioxidant properties. As a result, some NPs are used as functional ingredients in food additives, food packaging materials, nutrient delivery, nanopesticides, animal feeds, and fertilizers to improve the bioavailability, quality, and performance complement or upgrade. However, the widespread use of NPs in the industry increases the exposure risk of NPs to humans due to their migration from the environment to food. Nevertheless, some NPs, such as carbon dots, NPs found in various thermally processed foods, are also naturally produced from the food during food processing. Given their excellent ability to penetrate biopermeable barriers, the potential safety hazards of NPs on human health have attracted increased attention. Herein, three emerging NPs are introduced including carbon-based NPs (e.g., CNTs), nanoselenium NPs (SeNPs), and rare earth oxide NPs (e.g., CeO2 NPs). In addition, their applications in the food industry, absorption pathways into the human body, and potential risk mechanisms are discussed. Challenges and prospects for the use of NPs in food are also proposed.
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Affiliation(s)
- Jian Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Yuxi Guo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Xianlong Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Jianghua Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Zhuoqun Su
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Lihua Fan
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021 People's Republic of China
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5
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Song X, Song Y, Guo Z, Tan M. Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate. Food Chem 2022; 385:132714. [DOI: 10.1016/j.foodchem.2022.132714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/10/2022] [Accepted: 03/13/2022] [Indexed: 01/18/2023]
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6
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Cui G, Zhang L, Zaky AA, Liu R, Wang H, EL-ATY A, Tan M. Protein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites. Int J Biol Macromol 2022; 216:799-809. [DOI: 10.1016/j.ijbiomac.2022.07.196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/12/2022] [Accepted: 07/24/2022] [Indexed: 11/27/2022]
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7
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Liu R, Liu K, Cui G, Tan M. Change of Cell Toxicity of Food-Borne Nanoparticles after Forming Protein Coronas with Human Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1261-1271. [PMID: 34978192 DOI: 10.1021/acs.jafc.1c06814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Nanoparticles (NPs) can form protein coronas with plasma proteins after entering the biological environment due to their surface adsorption ability. In this study, the effects of protein coronas of roast squid food-borne nanoparticles (FNPs) with human serum albumin (HSA) on the HepG-2 and normal rat kidney (NRK) cells were investigated. The hydrodynamic diameters of the HSA and HSA-FNPs were 8 and 13 nm, respectively. The cytotoxicity and cell membrane damage of FNPs to HepG-2 cells increased with the increase of roasting temperature. The presence of 4.78 × 10-3 mol/L FNPs increased the numbers of cellular necrosis and prolonged the G2 phase of the cell cycle. The formation of protein coronas of squid FNPs mitigated the autophagy phenomenon by FNPs on HepG-2 cells. Moreover, protein coronas reduced the mitochondrial membrane potential in the HepG-2 and NRK cells and the production of reactive oxygen species caused by FNPs. The abnormal contents of oxidative stress indicators such as glutathione, superoxide dismutase, malondialdehyde, and catalase in HepG-2 and NRK cells induced by FNPs were alleviated due to the presence of HSA. These results suggested that the protein coronas formed by HSA on FNPs mitigated the cytotoxicity compared with the bare FNPs, thus providing insights into the interaction of squid FNPs with HSA.
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Affiliation(s)
- Ronggang Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian, Liaoning 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian, Liaoning 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian, Liaoning 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian, Liaoning 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
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8
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Lin R, Cheng S, Tan M. Green synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel ( Scomber scombrus) storage. Food Funct 2022; 13:2098-2108. [PMID: 35107471 DOI: 10.1039/d1fo03426j] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Antimicrobial materials prepared from natural products could provide new ways to preserve seafood and extend the shelf life. Herein, four kinds of fluorescent carbon dots were prepared using onion, ginger, garlic, and fish through one-step hydrothermal synthesis. The four prepared carbon dots were nearly spherical and nanosized, with amorphous structure, neutral charge and good water dispersibility. The onion and garlic carbon dots contained more sulfur elements than the ginger and fish carbon dots. Interestingly, the onion carbon dots exhibited the best antibacterial activity against Pseudomonas fragi with good stability over a wide pH range. In addition, the onion carbon dots also exhibited antimicrobial activity against representative Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria. The minimum inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of onion carbon dots against Pseudomonas fragi were 2 mg mL-1 and 4 mg mL-1, respectively. The integrity of the cell wall and the cell membrane were damaged for Pseudomonas fragi, and the extracellular alkaline phosphatase (AKP) and ATP activity also increased after exposure to the onion carbon dots, thus leading to a decrease in the cell viability and alteration of the cellular morphology for Pseudomonas fragi. Furthermore, the preservation effect of onion carbon dots on Atlantic mackerel evaluated by storage at 4 °C revealed that the onion carbon dots significantly reduced drip loss, total volatile basic nitrogen (TVB-N) value and total viable counts (TVC) value, and extended the shelf life of Atlantic mackerel by 2 days. This finding suggests that onion carbon dots have potential to be applied as a bacteriostatic agent for aquatic products.
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Affiliation(s)
- Rong Lin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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9
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Kasabe UI, Kale KB, Rode NR, Shelar AV, Patil RH, Mhaske PC, Chaskar MG. Synthesis and antifungal screening of tetramethyl hexahydro-1 H-xanthene-1,8(2 H)-dione derivatives as potential inhibitors of morphogenesis and biofilm formation in Candida albicans. NEW J CHEM 2022. [DOI: 10.1039/d1nj04168a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
A series of hexahydro-1H-xanthene-1,8(2H)-dione derivatives were synthesized. All the derivatives were screened for their anti-virulence properties against Candida albicans. In silico studies were performed to corroborate the experimentally observed facts.
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Affiliation(s)
- Umesh I. Kasabe
- Department of Chemistry, Baburaoji Gholap College (Affiliated to Savitribai Phule Pune University, Pune), Sangvi, Pune-411027, India
| | - Kishor B. Kale
- Department of Chemistry, Nowrosjee Wadia College (Affiliated to Savitribai Phule Pune University, Pune), Pune-411001, India
| | - Nitin R. Rode
- Department of Chemistry, Nowrosjee Wadia College (Affiliated to Savitribai Phule Pune University, Pune), Pune-411001, India
| | - Amruta V. Shelar
- Department of Technology, Savitribai Phule Pune University, Pune-411007, India
| | - Rajendra H. Patil
- Department of Biotechnology, Savitribai Phule Pune University, Pune-411007, India
| | - Pravin C. Mhaske
- Department of Chemistry, Sir Parashurambhau College (Affiliated to Savitribai Phule Pune University, Pune), Pune-411030, India
| | - Manohar G. Chaskar
- Department of Chemistry, Baburaoji Gholap College (Affiliated to Savitribai Phule Pune University, Pune), Sangvi, Pune-411027, India
- Dean, Science and Technology, Savitribai Phule Pune University, Pune-411007, India
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10
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Cui G, Su W, Tan M. Formation and biological effects of protein corona for food-related nanoparticles. Compr Rev Food Sci Food Saf 2021; 21:2002-2031. [PMID: 34716644 DOI: 10.1111/1541-4337.12838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 08/03/2021] [Accepted: 08/23/2021] [Indexed: 01/04/2023]
Abstract
The rapid development of nanoscience and nanoengineering provides new perspectives on the composition of food materials, and has great potential for food biology research and applications. The use of nanoparticle additives and the discovery of endogenous nanoparticles in food make it important to elucidate in vivo safety of nanomaterials. Nanoparticles will spontaneously adsorb proteins during transporting in blood and a protein corona can be formed on the nanoparticle surface inside the human body. Protein corona affects the physicochemical properties of nanoparticles and the structure and function of proteins, which in turn affects a series of biological reactions. This article reviewed basic information about protein corona of food-related nanoparticles, elucidated the influence of protein corona on nanoparticles properties and protein structure and function, and discussed the effect of protein corona on nanoparticles in vivo. The effects of protein corona on nanoparticles transport, cellular uptake, cytotoxicity, and immune response were reviewed, and the reasons for these effects were also discussed. Finally, future research perspectives for food protein corona were proposed. Protein corona gives food nanoparticles a new identity, which makes proteins bound to nanoparticles undergo structural transformations that affect their recognition by receptors in vivo. It can have positive or negative impacts on cellular uptake and toxicity of nanoparticles and even trigger immune responses. Understanding the effects of protein corona have potential in evaluating the fate of the food-related nanoparticles, providing physicochemical and biological information about the interaction between proteins and foodborne nanoparticles. The review article will help to evaluate the safety of protein coronas formed on nanoparticles in food, and may provide fundamental information for understanding and controlling nanotoxicity.
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Affiliation(s)
- Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, China
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11
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Wu Y, Song X, Wang N, Cong S, Zhao X, Rai R, Tan M. Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell death. Food Funct 2021; 11:10105-10113. [PMID: 33140815 DOI: 10.1039/d0fo02144j] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Thermal processing may generate toxicants. Carbon dots (CDs) from baked foods are toxic to cells; however, their molecular mechanism is still unexplored to date. The present study investigated the effects of CDs from roasted chicken breasts on normal rat kidney (NRK) and Caco-2 cells. The average size of CDs heated at 200 °C and 300 °C was about 2.8 nm and 1.2 nm, respectively. The element and surface groups of CDs were analyzed via X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR), respectively. It was confirmed that the CDs were internalized in lysosomes and induced apoptosis. Furthermore, Z-VAD-FMK did not decrease the rate of apoptosis. The acquired data further confirmed that these internalized CDs enlarged lysosomes, decreased the lysosomal enzyme degradation activity and increased the lysosomal pH value. An increase in the co-localization of RIPK3 in lysosomes in the CD-treated groups was observed. The CD treatment increased the protein level of receptor interaction protein 1 (RIPK1) and receptor interaction protein 3 (RIPK3). Overall, CDs from the baked chicken breast induced lysosomal membrane permeabilization and initiated lysosome-dependent cell death and necroptosis. Our results elucidated the toxic mechanism of CDs from baked chicken breast and implied that food thermal processing at a lower temperature is beneficial to human health.
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Affiliation(s)
- Yanyang Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, P. R. China.
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12
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Hu J, Du P, Liu S, Liu Q, Deng W. Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jing Hu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
- Department of Chemical Engineering Parkville Victoria Australia
| | - Peiting Du
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Shanshan Liu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Qinghe Liu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China
| | - Weijun Deng
- School of Chemical and Environmental Engineering Shanghai Institute of Technology Shanghai P. R. China
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13
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Liu K, Song Y, Tan M. Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9789-9795. [PMID: 32644794 DOI: 10.1021/acs.jafc.0c03499] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The unique properties of nanoparticles produced during food thermal processing have attracted considerable attention. In this study, the formation of protein coronas of fluorescent carbon dots (CDs) in roast beef with human serum albumin (HSA) and the corona effect on toxicity were reported. The CDs were roughly spherical with a size in the range of 1-5 nm, which were mainly composed of carbon (68.68%), nitrogen (10.6%), and oxygen (15.98%). The CDs could readily pass through the intestine wall due to their small size and good water solubility. There was an obvious interaction between HSA and CDs, suggesting that the CDs could form protein coronas. Thermodynamic analysis results of ΔH < 0 (-13.17 ± 3.74 kJ/mol) and ΔS > 0 ( 28.04 J/mol/K) indicated that the binding of HSA-CDs was due to electrostatic interactions or hydrophobic forces. The HSA-CD coronas were distributed in the lysosomes of the cells, alleviated swelling caused by the CDs, and inhibited the decrease of mitochondrial membrane potential caused by CDs. Furthermore, the protein coronas reduced cellular reactive oxygen species production and alleviated the consumption of glutathione by the CDs, thus protecting the cells from damage. This finding provided valuable information about protein coronas in ameliorating cytotoxicity.
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Affiliation(s)
- Kangjing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Yukun Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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14
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Abstract
Background Fluorescent carbon dots (CDs) are a novel class of carbon-based nanomaterials that were discovered in 2004. However, nobody knew that CDs existed in food items naturally until 2012. Properties of nanosize materials are distinct from those of their bulk materials due to the particle size and accordingly alter their bioavailability and/or biocompatibility. Therefore, the potential health risk of nanoparticles in food has drawn massive attention. Currently, almost all studies regarding the biosafety of nanoparticles in food have mainly focused on engineered nanoparticles used as food additives and have excluded the endogenous nanoparticles in food. Therefore, investigation of the properties of food-borne fluorescent CDs and their potential health risk to humans is of great significance. Scope and approach This review summarizes the existing literature on fluorescent carbon dots (CDs) in food, with particular attention to their properties, formation process, and the potential health risks posed to consumers. The knowledge gap between food-borne nanoparticles and their potential risks is identified, and future research is proposed. Key findings and conclusions The presence of fluorescent CDs in food produced during food processing has been summarized. Fluorescent CDs less than 10 nm in size mainly contain carbon, oxygen, hydrogen, and/or nitrogen. The presence of CDs in food items was first demonstrated in 2012, and their formation was attributed to heating of the starting material. The properties of CDs in food are different from the engineered nanoparticles used as food as additives and represent a novel kind of nanostructure in food. Further studies should focus on the chronic effects of CDs, although their toxicity is low, because investigations both in vivo and in vitro are limited.
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Affiliation(s)
- Haitao Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China
| | - Wentao Su
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China
| | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian, Liaoning 116034, China
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15
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Radnia F, Mohajeri N, Zarghami N. New insight into the engineering of green carbon dots: Possible applications in emerging cancer theranostics. Talanta 2020; 209:120547. [DOI: 10.1016/j.talanta.2019.120547] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 12/24/2022]
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16
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Wang D, Liu K, Cui P, Bao Z, Wang T, Lin S, Sun N. Egg-White-Derived Antioxidant Peptide as an Efficient Nanocarrier for Zinc Delivery through the Gastrointestinal System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2232-2239. [PMID: 31986031 DOI: 10.1021/acs.jafc.9b07770] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
An antioxidant peptide derived from egg white, Asp-His-Thr-Lys-Glu (DHTKE), possesses specific amino acids related to zinc delivery. This study aimed to demonstrate the molecular basis of interactions between the egg white peptide (DHTKE) and zinc ions and investigate the effect of the DHTKE-Zn complex on zinc delivery through the gastrointestinal system. Approximately one DHTKE molecule can bind one zinc ion (n = 1.048 ± 0.085) through its carboxyl, amino, and imidazole nitrogen groups on Asp, His, and Glu. The formed DHTKE-Zn complex presented uniformly distributed globular particles with a particle size of 100-500 nm and underwent dissociation and re-chelation during gastrointestinal digestion. Moreover, the DHTKE peptide mostly remained stable, with a retention rate of 98.32% under gastrointestinal digestion, although one degradation product (DHTK) was identified by nanoscale liquid chromatography-electrospray ionization-tandem mass spectrometry in the gastrointestinal digests; the effectiveness of DHTKE-Zn digests on enhancing absorption of zinc was comparable to that of the initial complex.
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Affiliation(s)
- Di Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Kexin Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Tongtong Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , 1 Qinggongyuan , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
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17
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Cui P, Lin S, Han W, Jiang P, Zhu B, Sun N. Calcium Delivery System Assembled by a Nanostructured Peptide Derived from the Sea Cucumber Ovum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12283-12292. [PMID: 31610118 DOI: 10.1021/acs.jafc.9b04522] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this study, the binding mechanism, morphological, and conformational analysis of the complex of a sea cucumber ovum derived octapeptide (EDLAALEK) with Ca2+ as well as its calcium delivery behavior via the gastrointestinal (GI) tract were investigated. The Ca2+ specifically bound to two carboxyl oxygen atoms of C-terminal Glu and Asp on the EDLAALEK peptide at a stoichiometric ratio of 1:1. Calcium coordination induced the self-assembly of the EDLAALEK peptide, resulting in the formation of a nanocomposite with a crystal structure. Furthermore, the formed nanocomposite went through dissociation and self-assembly during in vitro GI digestion, accompanied by the release and rechelation of Ca2+, which was related to changes in their secondary structure. Nevertheless, the GI digests of the EDLAALEK-calcium complex could significantly enhance Ca2+ absorption across Caco-2 cell monolayers. The findings suggest that the sea cucumber ovum derived peptide has the potential as an efficient nanocarrier to transport calcium through the GI system.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Weiwei Han
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Science , Jilin University , Changchun 130012 , P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , P. R. China
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18
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Liu R, Liu K, Tan M. Nanocorona Formation between Foodborne Nanoparticles Extracted from Roast Squid and Human Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10470-10480. [PMID: 31469565 DOI: 10.1021/acs.jafc.9b04425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Foodborne nanoparticles (FNPs) produced by roasting have attracted the attention of people, owing to their safety risk to body health. Herein, we reported the formation, physicochemical properties, elemental composition, biodistribution, and binding with human serum albumin (HSA) of FNPs extracted from roast squid. The results showed that the FNP size gradually decreased from 4.1 to 2.3 nm as the roasting temperature changed from 190 to 250 °C. The main component elements of FNPs are carbon, oxygen, and nitrogen, and the carbon and nitrogen contents of FNPs increased with the roasting temperature rising. The surface of FNPs contained hydroxyl, amino, and carboxyl functional groups. The FNPs can emit fluorescence in ultraviolet light and show excitation-dependent emission behavior. Furthermore, it was found that the FNPs derived from roast squid could be accumulated in the stomach, intestine, and brain of BALB/c mice after oral feeding. Static fluorescence quenching of HSA was found by the Stern-Volmer equation and ultraviolet-visible spectrum analysis after interaction with the FNPs. After the addition of FNPs, the α-helix content of HSA decreased and the morphological height of HSA increased, which indicated that the FNPs could cause structural changes in HSA. The atomic force microscopy characterization showed the formation of nanocorona between FNPs and HSA.
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Affiliation(s)
- Ronggang Liu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Kangjing Liu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
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19
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Zhao X, Shan S, Li J, Cao L, Lv J, Tan M. Assessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork. Nanotoxicology 2019; 13:1310-1323. [DOI: 10.1080/17435390.2019.1652943] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Xue Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Shihui Shan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jiaqi Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Lin Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jing Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
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20
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Jiang S, Shi Y, Li M, Xiong L, Sun Q. Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar. Sci Rep 2019; 9:11285. [PMID: 31375781 PMCID: PMC6677813 DOI: 10.1038/s41598-019-47800-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 07/18/2019] [Indexed: 11/09/2022] Open
Abstract
The endogenous micro/nano-particles in daily food have drawn much attention due to specific properties potential biological impact. The aim of this study was to investigate the nanoparticles in traditional fermented soybean sauces and vinegars in order to study the safety problems of nanoparticles in daily food. The transmission electron microscope results showed that all samples exhibited diverse nanostructures with diameters ranging from 10 to 400 nm. The concentration of nanoparticles in these foods was determined to be around 1.15 × 107-3.43 × 109 particles/mL. Furthermore, the absorbance at 420 nm was found in all the fermented foods, which was ascribed to Maillard reaction products. The 3-(4, 5-Dimethylthiazol-2-yl)-2, 5-diphenyl-tetrazolium bromide (MTT) results showed that nanoparticles in traditional fermented foods did not decrease cell viability in the concentration range tested (<200 μg/mL), which were equivalent to 20 L~200 L of selected soybean sauces and vinegars. However, further studies need to be performed to find out the interaction of nanoparticle with cell (food with body) after ingestion.
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Affiliation(s)
- Suisui Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Yanping Shi
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
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21
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Geng J, Song X, Zhang X, Tie S, Cao L, Tan M. Hydrophilic Food-Borne Nanoparticles from Beef Broth as Novel Nanocarriers for Zinc. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6995-7004. [PMID: 31194541 DOI: 10.1021/acs.jafc.9b01372] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food-borne nanoparticles (FNs) may be used as nanocarriers for metal ion chelation in micronutrient supplements. In this paper, the preparation and characterization of hydrophilic FNs were reported from beef broth cooked with a pressure cooker at 117 °C for different periods (30, 50, and 70 min) and their potential application as nanocarriers for zinc was investigated. The broth FNs are quasi-spherical with good water solubility and ultrasmall size, which can emit a strong sapphire color under 365 nm ultraviolet irradiation. X-ray photoelectron spectroscopy (XPS) analysis showed that there are carboxyl, amino, and hydroxyl groups on the FNs, which are useful for Zn(II) chelation. The vibration band of C═O at 1688 cm-1 in the infrared spectrum of FNs shifted to 1718 cm-1 after binding with Zn(II) ions, suggesting the participation of the carbonyl group in Zn(II) ion chelation. The appearance of Zn2p XPS peaks, at 1021.6 and 1045 eV for Zn(II)-FNs, clearly demonstrated the formation of Zn-O between the FNs and zinc ions. Biodistribution of FNs and the Zn(II)-FN complex in normal rat kidney cells demonstrated that they could easily enter normal rat kidney cells. A downfield was found for the signals of Zn(II)-FNs in 1H nuclear magnetic resonance spectroscopy and strongly suggested the binding of Zn(II) ions to FNs through carboxylic acid, hydroxyl, and amine groups. In addition, no obvious cytotoxicity was found for Zn(II)-FNs compared to zinc (ZnSO4) and commercial zinc gluconate. The results revealed that the FNs from beef broth may have a potential as nanocarriers for zinc chelation.
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Affiliation(s)
- Jiaxin Geng
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Xunyu Song
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Xuedi Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Shanshan Tie
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Lin Cao
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Qinggongyuan 1 , Ganjingzi District, Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
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Cui P, Lin S, Han W, Jiang P, Zhu B, Sun N. The formation mechanism of a sea cucumber ovum derived heptapeptide–calcium nanocomposite and its digestion/absorption behavior. Food Funct 2019; 10:8240-8249. [DOI: 10.1039/c9fo01335k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Calcium coordination induced the self-assembly of the sea cucumber ovum derived heptapeptide (NDEELNK), resulting in the formation of the nanocomposite with potential function to transport calcium through the gastrointestinal system.
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Affiliation(s)
- Pengbo Cui
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Weiwei Han
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education
- School of Life Science
- Jilin University
- Changchun 130012
- P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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23
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Song Y, Cao L, Li J, Cong S, Li D, Bao Z, Tan M. Interactions of carbon quantum dots from roasted fish with digestive protease and dopamine. Food Funct 2019; 10:3706-3716. [DOI: 10.1039/c9fo00655a] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The carbon quantum dots from roasted fish interacted with digestive protease and dopamine.
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Affiliation(s)
- Yukun Song
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Lin Cao
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Jiaqi Li
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Shuang Cong
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Dongmei Li
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Zhijie Bao
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
| | - Mingqian Tan
- School of Food Science and Technology
- Dalian Polytechnic University
- National Engineering Research Center of Seafood
- Dalian 116034
- China
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24
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Wang N, Wu Y, Zhao X, Lai B, Sun N, Tan M. Food-borne nanocarriers from roast beef patties for iron delivery. Food Funct 2019; 10:6711-6719. [DOI: 10.1039/c9fo01795j] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fluorescent nanoparticles (FNs) from roast beef patties were characterized and used as nanocarriers for ferrous ions.
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Affiliation(s)
- Nanying Wang
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Yanyang Wu
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Xue Zhao
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Bin Lai
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Na Sun
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Mingqian Tan
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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