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.
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