Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging

Cong, Shuang; Liu, Kangjing; Qiao, Fengzhi; Song, Yukun; Tan, Mingqian

doi:10.1016/j.ymeth.2019.07.007

Cited by 36 publications

(18 citation statements)

References 34 publications

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“…Besides, the AFM images clearly showed that the height of FCDs in grilled Spanish mackerel was about 2-4 nm (Figure 1e), which further confirmed the TEM results. In another study, the height of FCDs in roast duck was 2-4 nm, and as the roasting temperature increased from 200-300 C, the height of FCDs became more uniform [6]. The height of FCDs in grilled squid was 2-6 nm, and it was speculated that the height of FCDs was comparable with the size of TEM [19].…”

Section: Characterization Of Fcdsmentioning

confidence: 94%

“…The amide I band in the range of 1600-1700 cm −1 corresponded to the C=O tensile vibration, while the amide II band between 1500 and 1600 cm −1 was due to the N-H bending vibration [42]. The peaks at 1403 and 1063 cm −1 were related to C-N bonds and C-O-C bonds, respectively [6]. After the interaction of HSA with FCDs, the absorption peak of the amide I band was significantly enhanced, while the amide II band was weakened.…”

Section: Structural Analysismentioning

confidence: 98%

“…Grilled Spanish mackerel has become a favorite food for consumers because of its unique flavor and comprehensive nutrition. In previous research, food-derived carbon dots (FCDs) found in roast salmon and roast squid could enter the blood of mice after oral administration, and move to various organs such as heart, liver, lungs, and brain through bloodstream [5,6]. Therefore, the FCDs derived from grilled Spanish mackerel are inevitably exposed to plasma proteins after oral administration.…”

Section: Introductionmentioning

confidence: 99%

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Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen

Cui

Song

Liu

et al. 2021

Foods

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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.

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Section: Characterization Of Fcdsmentioning

confidence: 94%

Section: Structural Analysismentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen

Cui

Song

Liu

et al. 2021

Foods

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“…In this special issue, two papers related to CDs for bio-imaging were selected. The first one by Cong et al reported in vitro PC12 cells and in vivo Caenorhabditis elegans imaging using the food-borne CDs derived from roast duck breasts via a simple and green route [16]. The result demonstrated that the fluorescent CDs origined from daily food may provide a facile and green strategy for preparing N-doped CDs with strong fluorescence in bio-imaging.…”

Section: Guest Editor's Introduction Methods For Biosensing and Imagingmentioning

confidence: 99%

Methods for biosensing and imaging

Zhang

Tan

2019

Methods

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“…Moreover, green methods that utilize natural biomass/biowaste and micro-organisms without introducing toxic chemicals as CDs precursors have been widely used to synthesize CQDs [132]. S. Cong et al [122] used PC12 cells for a cytotoxicity study of CQDs obtained from a roast duck. After 36 h, the cell viability of PC12 was recorded as 91.19% at the concentration of 1 mg/mL.…”

Section: Toxicity Evaluation Of Natural Carbon Nanodotsmentioning

confidence: 99%

Natural Carbon Nanodots: Toxicity Assessment and Theranostic Biological Application

et al. 2021

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This review outlines the methods for preparing carbon dots (CDs) from various natural resources to select the process to produce CDs with the best biological application efficacy. The oxidative activity of CDs mainly involves photo-induced cell damage and the destruction of biofilm matrices through the production of reactive oxygen species (ROS), thereby causing cell auto-apoptosis. Recent research has found that CDs derived from organic carbon sources can treat cancer cells as effectively as conventional drugs without causing damage to normal cells. CDs obtained by heating a natural carbon source inherit properties similar to the carbon source from which they are derived. Importantly, these characteristics can be exploited to perform non-invasive targeted therapy on human cancers, avoiding the harm caused to the human body by conventional treatments. CDs are attractive for large-scale clinical applications. Water, herbs, plants, and probiotics are ideal carbon-containing sources that can be used to synthesize therapeutic and diagnostic CDs that have become the focus of attention due to their excellent light stability, fluorescence, good biocompatibility, and low toxicity. They can be applied as biosensors, bioimaging, diagnosis, and treatment applications. These advantages make CDs attractive for large-scale clinical application, providing new technologies and methods for disease occurrence, diagnosis, and treatment research.

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Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans bio-imaging

Cited by 36 publications

References 34 publications

Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen

Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen

Methods for biosensing and imaging

Natural Carbon Nanodots: Toxicity Assessment and Theranostic Biological Application

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