Quantum dots (QDs) are emerging as alternative or complementary tools to the organic fluorescent dyes currently used in bioimaging. QDs hold several advantages over conventional fluorescent dyes including greater photostability and a wider range of excitation/emission wavelengths. However, recent work suggests that QDs exert deleterious effects on cellular processes. This study examined the subcellular localization and toxicity of cadmium telluride (CdTe) QDs and pharmacological means of preventing QD-induced cell death. The localization of CdTe QDs was found to depend upon QD size. CdTe QDs exhibited marked cytotoxicity in PC12 and N9 cells at concentrations as low as 10 microg/ml in chronic treatment paradigms. QD-induced cell death was characterized by chromatin condensation and membrane blebbing and was more pronounced with small (2r=2.2+/-0.1 nm), green emitting positively charged QDs than large (2r=5.2+/-0.1 nm), equally charged red emitting QDs. Pretreatment of cells with the antioxidant N-acetylcysteine and with bovine serum albumin, but not Trolox, significantly reduced the QD-induced cell death. These findings suggest that the size of QDs contributes to their subcellular distribution and that drugs can alter QD-induced cytotoxicity.
Food products contain various active ingredients, such
as flavors,
nutrients, unsaturated fatty acids, color, probiotics, etc., that
require protection during food processing and storage to preserve
their quality and shelf life. This review provides an overview of
standard microencapsulation technologies, processes, materials, industrial
examples, reasons for market success, a summary of recent applications,
and the challenges in the food industry, categorized by active food
ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants,
colors, vitamins, and others. We also provide a comprehensive analysis
of the advantages and disadvantages of the most common microencapsulation
technologies in the food industry such as spray drying, coacervation,
extrusion, and spray cooling. This review ends with future perspectives
on microencapsulation for food applications.
Although advances in industrial products have brought convenience to our lives, severe weather has increased the safety risks to industrial facilities. Considerable efforts have been made to develop high-performance superhydrophobic antiicing coatings. Nevertheless, designing a functional coating with both anti-icing properties and self-deicing remains a major challenge. Here, we propose a design strategy to exploit a photothermal superhydrophobic multifunctional coating with excellent anti-icing and deicing properties based on MXene by high-temperature sintering and layer-by-layer coating. Specifically, poly(tetrafluoroethylene) (PTFE) particles provide low surface energy and binding effects. Room-temperature-vulcanized silicone rubber (RTV) enhances the dispersion of the composite particles and the adhesion of the functional coating to a glass substrate. Furthermore, the functional coatings constructed with MXene exhibit outstanding photothermal effects, imparting excellent superhydrophobicity (CA = 160.18°, SA = 1.8°) and efficient photothermal conversion (equilibrium temperature of 109.3 °C). An anti-icing/deicing test is simulated to confirm their efficient anti-icing/deicing performance in practical applications. Overall, the functional coatings designed in this work can be applied in real industrial facilities.
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