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Priyadarshi R, Uzun S, Rhim JW. Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives. Adv Colloid Interface Sci 2024; 331:103211. [PMID: 38852470 DOI: 10.1016/j.cis.2024.103211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/08/2024] [Accepted: 06/05/2024] [Indexed: 06/11/2024]
Abstract
Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics. Utilizing carbon quantum dots (CQDs) in the form of active packaging and coatings has been a popular strategy recently. CQDs have recently attracted attention as sustainable and functional nanomaterials. CQDs are popular among food scientists due to their easy and economical synthesis, sustainability, non-toxicity, biocompatibility, edibility, UV protection, and antibacterial and antioxidant activities. Although many studies have been conducted and reviewed on the utilization of CQDs in the manufacture of flexible active packaging materials, relatively few studies have investigated the use of CQDs in edible coating formulations for fresh produce. The main reasons for this are concerns about the potential toxicity and edibility of CQDs if they are coated directly on fresh produce. Therefore, this review aims to address these issues by investigating the dose-dependent non-toxicity and biocompatibility of sustainable CQDs along with other important properties from a food packaging perspective. Additionally, this review focuses on the studies performed so far on the direct coating of CQD-based formulations on fresh and fresh-cut fruits and vegetables and discusses the important impact of CQDs on the quality of coated agricultural products. This review is intended to provide food packaging researchers with confidence and prospects for utilizing sustainable CQDs in direct coating formulations for food.
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Affiliation(s)
- Ruchir Priyadarshi
- BioNanocomposite Research Centre, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Suzan Uzun
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Jong-Whan Rhim
- BioNanocomposite Research Centre, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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Habelreeh HH, Athinarayanan J, Periasamy VS, Alshatwi AA. Maillard Reaction-Derived S-Doped Carbon Dots Promotes Downregulation of PPARγ, C/EBPα, and SREBP-1 Genes In-Vitro. Molecules 2024; 29:2008. [PMID: 38731499 PMCID: PMC11085050 DOI: 10.3390/molecules29092008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/21/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Carbon nanodots (CDs) are commonly found in food products and have attracted significant attention from food scientists. There is a high probability of CD exposure in humans, but its impacts on health are unclear. Therefore, health effects associated with CD consumption should be investigated. In this study, we attempted to create a model system of the Maillard reaction between cystine and glucose using a simple cooking approach. The CDs (CG-CDs) were isolated from cystine-glucose-based Maillard reaction products and characterized using fluorescence spectroscopy, X-ray diffractometer (XRD), and transmission electron microscope (TEM). Furthermore, human mesenchymal stem cells (hMCs) were used as a model to unravel the CDs' cytotoxic properties. The physiochemical assessment revealed that CG-CDs emit excitation-dependent fluorescence and possess a circular shape with sizes ranging from 2 to 13 nm. CG-CDs are predominantly composed of carbon, oxygen, and sulfur. The results of the cytotoxicity evaluation indicate good biocompatibility, where no severe toxicity was observed in hMCs up to 400 μg/mL. The DPPH assay demonstrated that CDs exert potent antioxidant abilities. The qPCR analysis revealed that CDs promote the downregulation of the key regulatory genes, PPARγ, C/EBPα, SREBP-1, and HMGCR, coupled with the upregulation of anti-inflammatory genes. Our findings suggested that, along with their excellent biocompatibility, CG-CDs may offer positive health outcomes by modulating critical genes involved in lipogenesis, homeostasis, and obesity pathogenesis.
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Affiliation(s)
| | | | | | - Ali A. Alshatwi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (H.H.H.); (J.A.)
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3
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Wu Q, Niu M, Zhou C, Wang Y, Xu J, Shi L, Xiong H, Feng N. Formation and detection of biocoronas in the food industry and their fate in the human body. Food Res Int 2023; 174:113566. [PMID: 37986519 DOI: 10.1016/j.foodres.2023.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The rapid advancement of nanotechnology has opened up new avenues for applications in all stages of the food industry. Over the past decade, extensive research has emphasized that when nanoparticles (NPs) enter organisms, they spontaneously adsorbed biomolecules, leading to the formation of biocorona. This paper provided a detailed review of the process of biocorona formation in the food industry, including their classification and influencing factors. Additionally, various characterization methods to investigated the morphology and structure of biocoronas were introduced. As a real state of food industry nanoparticles in biological environments, the biocorona causes structural transformations of biomolecules bound to NPs, thus affecting their fate in the body. It can either promote or inhibit enzyme activity in the human environment, and may also positively or negatively affect the cellular uptake and toxicity of NPs. Since NPs present in the food industry will inevitably enter the human body, further investigations on biocoronas will offer valuable insights and perspectives on the safety of incorporating more NPs into the food industry.
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Affiliation(s)
- Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Mengyao Niu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Chen Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yaxiong Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., LTD., Suizhou, Hubei 441300, China
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - He Xiong
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei 430068, China.
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4
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Wang CY, Ndraha N, Wu RS, Liu HY, Lin SW, Yang KM, Lin HY. An Overview of the Potential of Food-Based Carbon Dots for Biomedical Applications. Int J Mol Sci 2023; 24:16579. [PMID: 38068902 PMCID: PMC10706188 DOI: 10.3390/ijms242316579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Food-based carbon dots (CDs) hold significant importance across various fields, ranging from biomedical applications to environmental and food industries. These CDs offer unique advantages over traditional carbon nanomaterials, including affordability, biodegradability, ease of operation, and multiple bioactivities. This work aims to provide a comprehensive overview of recent developments in food-based CDs, focusing on their characteristics, properties, therapeutic applications in biomedicine, and safety assessment methods. The review highlights the potential of food-based CDs in biomedical applications, including antibacterial, antifungal, antivirus, anticancer, and anti-immune hyperactivity. Furthermore, current strategies employed for evaluating the safety of food-based CDs have also been reported. In conclusion, this review offers valuable insights into their potential across diverse sectors and underscores the significance of safety assessment measures to facilitate their continued advancement and application.
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Affiliation(s)
- Chen-Yow Wang
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan; (C.-Y.W.); (N.N.); (H.-Y.L.); (S.-W.L.); (K.-M.Y.)
| | - Nodali Ndraha
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan; (C.-Y.W.); (N.N.); (H.-Y.L.); (S.-W.L.); (K.-M.Y.)
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Ren-Siang Wu
- Division of Microbiology and Immunology, Graduate Institute of Biomedical Sciences, College of Medicine, Chang Gung University, Taoyuan 333323, Taiwan;
| | - Hsin-Yun Liu
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan; (C.-Y.W.); (N.N.); (H.-Y.L.); (S.-W.L.); (K.-M.Y.)
| | - Sin-Wei Lin
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan; (C.-Y.W.); (N.N.); (H.-Y.L.); (S.-W.L.); (K.-M.Y.)
| | - Kuang-Min Yang
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan; (C.-Y.W.); (N.N.); (H.-Y.L.); (S.-W.L.); (K.-M.Y.)
| | - Hung-Yun Lin
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
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Yin J, Liu K, Yuan S, Guo Y, Yu H, Cheng Y, Xie Y, Qian H, Yao W. Carbon dots in breadcrumbs: Effect of frying on them and interaction with human serum albumin. Food Chem 2023; 424:136371. [PMID: 37210845 DOI: 10.1016/j.foodchem.2023.136371] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/25/2023] [Accepted: 05/11/2023] [Indexed: 05/23/2023]
Abstract
This research confirmed the existence of carbon dots (CDs) in breadcrumbs before frying, and CDs could be significantly affected by frying. The content of CDs increased from 0.013 ± 0.002% to 1.029 ± 0.002%, and the fluorescence quantum yield increased from 1.82 ± 0.01% to 3.16 ± 0.002% after frying at 180℃ for 5 min. The size reduced from 3.32 ± 0.71 nm to 2.67 ± 0.48 nm, and the content of N increased from 1.58% to 2.53%. In addition, the interaction of the CDs and human serum albumin (HSA) through electrostatic and hydrophobic induces the increase of α-helix structure and the change of the amino acid microenvironment of HSA. CDs corona, which may have physiological significance, was found through the transmission electron microscope.
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Affiliation(s)
- Jie Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Kunfeng Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
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6
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Zhang B, Fan X, Du H, Zhao M, Zhang Z, Zhu R, He B, Zhang Y, Li X, Li J, Gu N. Foodborne Carbon Dot Exposure Induces Insulin Resistance through Gut Microbiota Dysbiosis and Damaged Intestinal Mucus Layer. ACS NANO 2023; 17:6081-6094. [PMID: 36897192 DOI: 10.1021/acsnano.3c01005] [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: 06/18/2023]
Abstract
Foodborne carbon dots (CDs), an emerging food nanocontaminant, are an increasing risk factor for metabolic toxicity in mammals. Here, we report that chronic CD exposure induced glucose metabolism disorders via disruption of the gut-liver axis in mice. 16s rRNA analysis demonstrated that CD exposure decreased the abundance of beneficial bacteria (Bacteroides, Coprococcus, and S24-7) and increased the abundance of harmful bacteria (Proteobacteria, Oscillospira, Desulfovibrionaceae, and Ruminococcaceae), as well as increased the Firmicutes/Bacteroidetes ratio. Mechanistically, the increased pro-inflammatory bacteria release the endotoxin lipopolysaccharide, which induces an intestinal inflammation and disruption of the intestinal mucus layer, activating systemic inflammation and inducing hepatic insulin resistance in mice via the TLR4/NFκB/MAPK signaling pathway. Furthermore, these changes were almost completely reversed by probiotics. Fecal microbiota transplantation from CD-exposed mice induced glucose intolerance, damaged liver function, intestinal mucus layer injury, hepatic inflammation, and insulin resistance in the recipient mice. However, microbiota-depleted mice exposed to CDs had normal levels of these biomarkers consistent with microbiota-depleted control mice, which revealed that gut microbiota dysbiosis contributes to CD-induced inflammation-mediated insulin resistance. Together, our findings revealed that gut microbiota dysbiosis contributes to CD-induced inflammation-mediated insulin resistance and attempted to elucidate the specific underlying mechanism. Furthermore, we emphasized the importance of assessing the hazards associated with foodborne CDs.
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Affiliation(s)
- Boya Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150006, China
| | - Xingpei Fan
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Haining Du
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Meimei Zhao
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Ziyi Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Ruijiao Zhu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Bo He
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Yuxia Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Xiaoyan Li
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Jiaxin Li
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
| | - Ning Gu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, China
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150006, China
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7
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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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Vijayaraj V, Sasikala G, Manivannan N, Mathivanan N, Karuppasamy Supervisor P, Senthil Pandian M, Ramasamy P. Fluorescence Imaging of Onion epidermal Cell utilizing Highly Luminescent Water-Soluble CdTe Colloidal Quantum Dots. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.110352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Zhao W, Zhang Y, Cao B, Li Z, Sun C, Cao X, Cong S. Characteristics of Mussels-Derived Carbon Dots and Their Applications in Bio-Imaging and Detection of Riboflavin. Foods 2022; 11:foods11162451. [PMID: 36010453 PMCID: PMC9407624 DOI: 10.3390/foods11162451] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/29/2022] Open
Abstract
A simple and green strategy has been demonstrated for the synthesis of carbon dots (CDs) from mussels. The chemical structure and optical properties of mussels-derived CDs prepared at different reaction temperatures (140, 160, and 180 °C) were evaluated. The average size of synthesized fluorescent CDs decreased from 2.06 to 1.30 nm as reaction temperatures increased from 140 to 180 °C. The fluorescence quantum yield of CDs could reach up to 15.20%. The surface of CDs was rich in functional groups such as -OH, -NH2, and -COOH, providing CDs with good water solubility and biocompatibility. Furthermore, the mussel-derived CDs have been successfully applied in bio-imaging for onion endothelium cells, HepG2 cells, and zebrafish. In addition, CDs could be employed as a biosensor for riboflavin detection. Therefore, mussels are a promising carbon resource for preparing N-doped CDs for bio-imaging and monitoring riboflavin.
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Zhang B, Yu L, Zhu R, Wei X, Fan X, Hu H, Yang D, Du H, Zhao M, Li L, Oh Y, Feng Y, Gu N. Malting barley carbon dots-mediated oxidative stress promotes insulin resistance in mice via NF-κB pathway and MAPK cascade. J Nanobiotechnology 2022; 20:331. [PMID: 35842638 PMCID: PMC9288084 DOI: 10.1186/s12951-022-01543-1] [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: 03/31/2022] [Accepted: 07/04/2022] [Indexed: 11/25/2022] Open
Abstract
Background Food-borne carbon dots (CDs) are widely generated during food processing and are inevitably ingested by humans causing toxicity. However, the toxic effects of food-borne CDs on the blood glucose metabolism are unknown. Results In this study, we brewed beer via a representative strategy and extracted the melting-barley CDs (MBCDs) to explore the toxic effects on blood glucose in mice. We found the accumulation of fluorescent labeled MBCDs in various organs and oral administration of MBCDs can cause visceral toxicity, manifested as liver damage. Mice were orally administered MBCDs (5 and 25 mg/kg) for 16 weeks, and increased levels of fasting blood glucose were observed in both MBCDs-treated groups. Transcriptomic analyses revealed that MBCDs activate oxidative stress, inflammatory responses, the MAPK cascade, and PI3K/Akt signaling in mice livers. Mechanistically, MBCDs exposure-induced reactive oxygen species (ROS) overproduction activates the nuclear factor-κB (NF-κB) signaling pathway and MAPK cascade, thereby promoting phosphorylated insulin receptor substrate (IRS)-1 at Ser307 and inducing insulin resistance (IR). Meanwhile, the IR promoted gluconeogenesis, which enhanced MBCDs-induced hyperglycemia of mice. Importantly, inhibition of the ROS significantly attenuated the MBCDs-induced inflammatory response and MAPK cascade, thereby alleviating IR and hyperglycemia in mice. Conclusion In summary, this study revealed that MBCDs promote ROS overproduction and thus induced IR, resulting in imbalance of glucose homeostasis in mice. More importantly, this study was further assessed to reveal an imperative emphasis on the reevaluation of dietary and environmental CDs exposure, and has important implications for T2DM prevention research. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12951-022-01543-1.
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Affiliation(s)
- Boya Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China.,State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China
| | - Lidong Yu
- School of Physics, Harbin Institute of Technology, Harbin, 150001, China
| | - Ruijiao Zhu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Xiangjuan Wei
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Xingpei Fan
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Hailong Hu
- Department of Medicine, Renal Electrolyte and Hypertension Division, Department of Genetics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, 19019, USA
| | - Daqian Yang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Haining Du
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Meimei Zhao
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Li Li
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Yuri Oh
- Faculty of Education, Wakayama University, Wakayama, Japan
| | - Yujie Feng
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China
| | - Ning Gu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China. .,State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China.
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11
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Głowacki MJ, Ficek M, Sawczak M, Wcisło A, Bogdanowicz R. Fluorescence of nanodiamond cocktails: pH-induced effects through interactions with comestible liquids. Food Chem 2022; 381:132206. [PMID: 35114620 DOI: 10.1016/j.foodchem.2022.132206] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023]
Abstract
Fluorescent nanodiamonds with nitrogen-vacancy centers have become important nanoscale probes for sensing and imaging. The surface chemistry of the nanodiamonds influences their emission, interactions, and quantum properties. In this work, we propose to utilize fluorescent nanodiamonds as photostable markers for investigation of comestible liquids. We prepared nanodiamond/comestibles suspensions/cocktails with a wide range of pH levels and studied the samples via fluorescence, wettability, and zeta potential. The composition of the created cocktails revealed a strong impact on the properties of the nanodiamond and its surface chemistry, mainly induced by pH but also tuned by specific quenching compounds. Moreover, the stability of the nanodiamonds in the cocktail media was studied, along with various nature-originated compounds influencing their surface termination, polarity, and charge states. Thanks to the stability and biocompatibility of the nanodiamond, it can be applied in monitoring the condition of foodstuffs, and in the detection of toxins and pathogens in them.
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Affiliation(s)
- Maciej J Głowacki
- Gdansk University of Technology, 11/12 G. Narutowicza St., 80-233 Gdansk, Poland
| | - Mateusz Ficek
- Gdansk University of Technology, 11/12 G. Narutowicza St., 80-233 Gdansk, Poland
| | - Mirosław Sawczak
- Polish Academy of Sciences, Szewalski Institute of Fluid-Flow Machinery, 14 Fiszera St., 80-231 Gdansk, Poland
| | - Anna Wcisło
- Department of Analytical Chemistry, Faculty of Chemistry, University of Gdansk, 63 Wita Stwosza St., 80-952 Gdansk, Poland
| | - Robert Bogdanowicz
- Gdansk University of Technology, 11/12 G. Narutowicza St., 80-233 Gdansk, Poland.
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12
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Wang N, Chen Y, Song Y, Yu D, Tan M. Food-Borne Nanocarriers for Calcium Delivery: A New Choice for Nutrient Supplements. Foods 2022; 11:foods11030308. [PMID: 35159460 PMCID: PMC8834597 DOI: 10.3390/foods11030308] [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: 12/18/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 12/10/2022] Open
Abstract
Calcium is considered as an important nutrient element for the maintenance of human health, and food-borne nanoparticles (FNs) produced during food processing may have potential as nanocarriers for calcium ion delivery. Beef is an important source of animal protein that has high protein and low fat content and is rich in a variety of amino acids; thus, beef may be a suitable material for the development of calcium nanocarriers. In this paper, FNs were synthesized from beef by one-step hydrothermal synthesis. The FNs had a spherical shape with a size of about 3.0 nm and emitted a bright blue fluorescence under 365 nm ultraviolet irradiation. The amino nitrogen atom and carboxyl oxygen atom of the functional groups on the surface of the FNs were the main binding sites for the chelation of Ca(II). The size of the FNs-Ca(II) complex was about 4.75 nm, and the specific signal peak of calcium at 3.7 keV was observed in its energy dispersive X-ray spectroscopy spectrum. The viability of cells treated with FNs-Ca(II) was more than 65%, while viability was only 60% after treatment with CaCl2. The results showed that the FNs from beef have great potential in calcium delivery for the development of a calcium supplement.
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Affiliation(s)
- Nanying Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, China; (N.W.); (Y.C.); (Y.S.); (D.Y.)
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, China; (N.W.); (Y.C.); (Y.S.); (D.Y.)
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yukun Song
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, China; (N.W.); (Y.C.); (Y.S.); (D.Y.)
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, China; (N.W.); (Y.C.); (Y.S.); (D.Y.)
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, China; (N.W.); (Y.C.); (Y.S.); (D.Y.)
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86318657
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13
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Stater EP, Sonay AY, Hart C, Grimm J. The ancillary effects of nanoparticles and their implications for nanomedicine. NATURE NANOTECHNOLOGY 2021; 16:1180-1194. [PMID: 34759355 PMCID: PMC9031277 DOI: 10.1038/s41565-021-01017-9] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 09/22/2021] [Indexed: 05/12/2023]
Abstract
Nanoparticles are often engineered as a scaffolding system to combine targeting, imaging and/or therapeutic moieties into a unitary agent. However, mostly overlooked, the nanomaterial itself interacts with biological systems exclusive of application-specific particle functionalization. This nanoparticle biointerface has been found to elicit specific biological effects, which we term 'ancillary effects'. In this Review, we describe the current state of knowledge of nanobiology gleaned from existing studies of ancillary effects with the objectives to describe the potential of nanoparticles to modulate biological effects independently of any engineered function; evaluate how these effects might be relevant for nanomedicine design and functional considerations, particularly how they might be useful to inform clinical decision-making; identify potential clinical harm that arises from adverse nanoparticle interactions with biology; and, finally, highlight the current lack of knowledge in this area as both a barrier and an incentive to the further development of nanomedicine.
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Affiliation(s)
- Evan P Stater
- Department of Pharmacology, Weill Cornell Medicine, New York, NY, USA
| | - Ali Y Sonay
- Molecular Pharmacology Program, Memorial Sloan Kettering Cancer Center, New York, NY, USA
| | - Cassidy Hart
- Department of General Surgery, Lankenau Medical Center, Wynnewood, PA, USA
| | - Jan Grimm
- Department of Pharmacology, Weill Cornell Medicine, New York, NY, USA.
- Molecular Pharmacology Program, Memorial Sloan Kettering Cancer Center, New York, NY, USA.
- Department of Radiology, Memorial Sloan Kettering Cancer Center, New York, NY, USA.
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14
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Nanoparticles derived from porcine bone soup attenuate oxidative stress-induced intestinal barrier injury in Caco-2 cell monolayer model. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104573] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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15
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Li Q, Yuan L, Liu Y. Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork. Food Chem 2021; 365:130464. [PMID: 34252624 DOI: 10.1016/j.foodchem.2021.130464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 06/23/2021] [Accepted: 06/23/2021] [Indexed: 10/21/2022]
Abstract
Carbon nanoparticles (CNPs) extensively present in thermal-processed foods. Sodium nitrite (NaNO2) and tea polyphenols (TP) are commonly used in meat processing, while the properties and cytotoxicity of CNPs existed in fried pork added NaNO2 and TP remain unknown. The results showed that compared with no addition (NA, 4.008 ± 0.43 nm) in soaked pork, the smaller diameters of CNPs (0.968 ± 0.44 nm) were found in CNPs-NaNO2-20 group (addition 20 mg/kg NaNO2), the larger (155.8 ± 7.30 nm) in CNPs-TP-100 group (addition 100 mg/kg TP). The diameter of CNPs was positively correlated with the added concentration. CNPs decreased the viability of HL-7702 cells. Compared with NA group, cell viability in CNPs-NaNO2-80 group was obviously (p < 0.05) decreased by 3.17%, while the CNPs-TP-200 group was 13.84% higher. CNPs could block cells growth by arresting cells in S-phase and increasing cellular ROS levels. CNPs generated in fired pork added 200 mg/kg TP in soaking showed less cytotoxicity.
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Affiliation(s)
- Qingshu Li
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Li Yuan
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China.
| | - Yongfeng Liu
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
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16
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Xu Z, Fan F, Chen H, Shi P, Zhu D, Yang M, Wang Z, Ei-Seedi HR, Du M. Absorption and transport of a Mytilus edulis-derived peptide with the function of preventing osteoporosis. Food Funct 2021; 12:2102-2111. [PMID: 33564802 DOI: 10.1039/d0fo02353a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The YPRKDETGAERT peptide (PME-1) identified from the Mytilus edulis proteins has been shown to promote the proliferation and differentiation of osteoblasts and it has good bone-forming activity in vitro. Further, PME-1 has been shown to prevent osteoporosis in vivo. PME-1 can be absorbed through the gastrointestinal tract, and the passing rate in monolayer Caco-2 cells was 6.57%. PME-1 can also enter the blood circulation and the concentration of PME-1 in serum reached the maximum, 61.06 ± 26.32 ng mL-1, 20 min after feeding. The multifunctional in vivo imager was used to further determine the distribution of the 5-FITC-(Acp)-YPRKDETGAERT peptide (PME-1-FITC) 2 h after feeding the peptide, and the result confirmed the above results and showed that a part of PME-1-FITC can affect bone in vivo. Therefore, PME-1 not only was easily absorbed in the gastrointestinal tract, but also has the potential beneficial effect on preventing osteoporosis.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. and College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Hui Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Pujie Shi
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Dongyang Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Hesham R Ei-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala 75123, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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17
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Li D, Na X, Wang H, Wang C, Yuan Z, Zhu BW, Tan M. The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism. Food Funct 2021; 11:6487-6495. [PMID: 32628240 DOI: 10.1039/d0fo01350a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Endogenous nanoparticles produced during food processing have received considerable attention due to their unique physicochemical properties and potential safety risks. However, the bio-impact of endogenous nanoparticles on cell metabolism has not been fully studied. In this work, the effects of carbon dots (CDs) derived from the Maillard reaction of glucose and lysine on the cellular substance and energy metabolism were assessed using HepG2 cells as a model. When the HepG2 cells were incubated with 10.0 mg mL-1 of CDs, the mitochondrial membrane potential decreased significantly and the mitochondrial function was affected. The extracellular acidification rate and oxygen consumption rate were decreased in comparison to normal cells without CDs. The CDs blocked the glycolysis pathway by reducing the activities of key enzymes including phosphofructokinase and pyruvate kinase. The energy supply pathway of HepG2 cells changed from glycolysis to TCA cycle, but the increase of the TCA cycle flux could not meet the requirements for restoring cell proliferation. The increase of the compensatory flux in the TCA cycle may be the result of up-regulation of the metabolism of glucogenic amino acids and ketogenic amino acids, while lipid metabolism did not seem to be affected in this process.
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Affiliation(s)
- Dongmei Li
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. and National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China and Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. and National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China and Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Congcong Wang
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
| | - Zihan Yuan
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. and National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China and Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China. and National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China and Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China and Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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18
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Lu W, Nishinari K, Phillips GO, Fang Y. Colloidal nutrition science to understand food-body interaction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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19
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Wu Y, Wang N, Song X, Cong S, Zhao X, Tan M. Fluorescence nanoparticles from instant coffee accumulated in lysosome and induced lysosome-dependent cell death via necroptosis-like pathway. NANOIMPACT 2021; 21:100290. [PMID: 35559779 DOI: 10.1016/j.impact.2020.100290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 12/02/2020] [Accepted: 12/19/2020] [Indexed: 06/15/2023]
Abstract
Fluorescence nanoparticles (FNs) are a type of nano-dots generated during baking process, and their safety on organism is unclear and little is known to their cytotoxicity. In this study, the FNs from instant coffee were purified and characterized. The FNs with an average size about 2.08 nm emitted bright blue fluorescence with lifetime about 2.74 ns. The element and functional groups were analyzed by X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy, respectively. The results indicated that these FNs were internalized in lysosomes and induced apoptosis of normal rat kidney (NRK) and Caco-2 cells. While, the pan-caspase inhibitor, Z-VAD-FMK didn't decrease the rate of apoptosis and cell death of the FNs-treated NRK and Caco-2 cells. These internalized FNs enlarged lysosomes, decreased lysosomal enzyme degradation activity and increased lysosomal pH value. Partial co-localization of receptor-interacting serine-threonine kinase 3 (RIPK3) to lysosomes in FNs-treated cells was observed, and the amount of RIPK1 and RIPK3 increased after treatment with FNs. The results demonstrated that the FNs from instant coffee induced lysosomal membrane permeabilization and initiated necroptosis.
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Affiliation(s)
- Yanyang Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, PR China
| | - Nanying Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xunyu Song
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Shuang Cong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xue Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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20
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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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21
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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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22
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Cong S, Liu K, Qiao F, Song Y, Tan M. Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging. Methods 2019; 168:76-83. [DOI: 10.1016/j.ymeth.2019.07.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 06/30/2019] [Accepted: 07/06/2019] [Indexed: 01/24/2023] Open
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23
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Zhang W, Jia L, Guo X, Yang R, Zhang Y, Zhao Z. Green synthesis of up- and down-conversion photoluminescent carbon dots from coffee beans for Fe3+ detection and cell imaging. Analyst 2019; 144:7421-7431. [DOI: 10.1039/c9an01953g] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
CDs with up- and down-conversion photoluminescence have been synthesized by one-step hydrothermal and used for bioimaging and intracellular Fe3+ detection.
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Affiliation(s)
- Wanyu Zhang
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- China
| | - Lihua Jia
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- China
| | - Xiangfeng Guo
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- China
| | - Rui Yang
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- China
| | - Yu Zhang
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- China
| | - Zhenlong Zhao
- College of Chemistry and Chemical Engineering
- Key Laboratory of Fine Chemicals of College of Heilongjiang Province
- Qiqihar University
- Qiqihar 161006
- 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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