Carbon quantum dots (CQDs) extracted from roast salmon could interact with human serum albumin (HSA) to form protein coronas, changing their biological identity.
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.
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.
The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procedures on human health has received great attention. The FCDs will be inevitably exposed to blood proteins along with our daily diet to produce unknown biological effects. In this study, the interaction between FCDs extracted from grilled Spanish mackerel and three main types of human plasma proteins including human serum albumin (HSA), human γ-globulin (HGG) and human fibrinogen (HF) was reported. It was found that the grilled Spanish mackerel FCDs could affect the morphology, size and surface electrical properties of the three proteins. The interaction between the FCDs and proteins had different effects on the secondary structure of the three proteins through a static mechanism. The tested HSA, HGG, and HF could adsorb FCDs to reach saturation state within 0.5 min after the adsorption happened. The binding affinity of the FCDs to the plasma proteins was sorted as follows: HF > HGG > HSA. The results of FCDs interacted with plasma proteins provided useful information in the assessment of the safety of FCDs in our daily diet.
Identification of edible oil adulteration is an essential task for oil quality control. In this study, the adulteration of sesame oil samples with soybean oil was detected by low-field nuclear magnetic resonance (LF-NMR) combining with chemometrics including principal component analysis (PCA), partial least squares (PLS) and principal component regression (PCR) methods. PCA analysis was applied for the classification of various adulteration ratios of sesame oil samples. PLS and PCR were used for the detection of adulteration ratios of sesame oil samples. A calibration data set was established and evaluated by a cross-validation method. The correlation coefficients between actual and predicted values for the calibration and validation data sets were 0.953 and 0.973 for PLS and 0.975 and 0.979 for PCR, respectively. Therefore, a combination of LF-NMR with chemometrics can be applied for detecting sesame oil adulteration in a fast and nondestructive manner.
A new type of ultra-small food-borne nanoparticles with multiple functional groups from roast sturgeon were prepared, which had potential as efficient nanocarriers for Fe(ii) delivery.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.