Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity

Cong, Shuang; Wang, Nanying; Wang, Keni; Wu, Yanyang; Li, Dongmei; Song, Yukun; Prakash, Sangeeta; Tan, Mingqian

doi:10.1039/c8fo01944d

Cited by 34 publications

(25 citation statements)

References 43 publications

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“…Nadia et al 91 carried out a sophisticated study regarding in vivo biodistribution of CDs in mice, which suggested a high renal clearance of CDs. Cong et al 38 explored the biodistribution of CDs from popular pizza in Caenorhabditis elegans and mice, and the pizza CDs clearly showed accumulation in the pharynx, intestine, and anus of C. elegans and in the gastrointestinal tract of mice. An investigation of CDs from Coca-Cola and Pepsi-Cola showed the distribution of CDs in liver, heart, brain, spleen, kidneys, intestine, stomach, and lung after oral administration in a mice model.…”

Section: Reviewmentioning

confidence: 99%

“…This might be the initial motivation to find CDs in food items. To date, fluorescent CDs have been discovered in various kinds of foods items, such as roasted duck, 29 mature vinegar, 30 lamb chops, 24 , 31 honey, 32 pike eel, 33 salmon, 25 , 34 canned yellow croaker, 26 beer, 35 bread, 20 Coca-Cola (Pepsi-Cola), 36 kvass, 22 coffee, 21 grilled hamburger, 37 pizza, 38 caramels, 20 and barbecue 39 . The varieties and properties of CDs from food items are summarized in Table 1 .…”

Section: Main Textmentioning

confidence: 99%

“… 33 Pizza Isolated from pizza ~3.33 C=O; –OH; –NH 2 ; COOH 2.14 Cell viability decreased to 80.37% after treatment with 5 mg mL −1 CDs Cong et al. 38 Hamburger Heating at 220°C, 260°C, 300°C in an oven 2.5–33.6 -OH; CO–NH;–NH 23.25–15.03 Cell viability decreased to 80% after treatment with 3.2 mg mL −1 CDs Li et al. 37 Beverages Isolated from kvass, Pony Malta, Profit, etc.…”

Section: Main Textmentioning

confidence: 99%

“… 20 was also a good example attributed to the pyrolytic reaction between food additive and starch during baking. Recently, our group has proven the universal formation of CDs in roast protein foods, including beef patties, 37 grilled fish, 33 , 49 baked lamb, 24 , 31 popular pizza, 38 roasted duck, 29 and chicken. 40 All the results demonstrated that CDs can be easily produced in normal thermal processing of foods.…”

Section: Main Textmentioning

confidence: 99%

“…Reproduced by permission of The Royal Society of Chemistry (copyright, 2017, The Royal Society of Chemistry). (B) The effects of CDs from pizza on cell apoptosis and the cell cycle 38. Reproduced by permission of The Royal Society of Chemistry (copyright, 2019, The Royal Society of Chemistry).…”

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Endogenous Fluorescence Carbon Dots Derived from Food Items

Wang

Tan

2020

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BACKGROUNDFluorescent 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.

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Section: Reviewmentioning

confidence: 99%

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confidence: 99%

Section: Main Textmentioning

confidence: 99%

Section: Main Textmentioning

confidence: 99%

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Endogenous Fluorescence Carbon Dots Derived from Food Items

Wang

Tan

2020

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On the Molecular Origin of the Red Emission in the Newly Synthesized Carbon‐Based Quantum Dots

2022

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Carbon-based quantum dots (QDs) represent a new family of luminescent nanomaterials with intriguing emission properties. They are synthesized predominately with the emission in the blue and green region of the visible spectrum, with limited success in producing red emission. Furthermore, the current literature on the subject lacks consensus with respect to the morphology of QDs. Contrary to their semiconductor counterparts, the data on the structure of fluorescing centers is scarce. Herein, we describe a facile one-pot synthesis of red emissive QDs using citric acid and formamide as precursors without addition of any other source of nitrogen. The photophysical properties of the synthesized species were investigated by steady state and transient absorption and fluorescence spectroscopy. Some structural peculiarities were revealed using fluorescence correlation spectroscopy. Our findings show that the newly synthesized carbon-based QDs, at least their emissive centers, are not part of nanoparticles but rather resemble small organic fluorophores. Furthermore, we have not eliminated the possibility that multiple fluorophores with different emission properties may be embedded within a single molecular entity.

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Physicochemical characterization, biodistribution, and bio‐effects of fluorescent carbon dots from roasted Spanish mackerel

Cui,

Li,

et al. 2023

Food Frontiers

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Nanoparticles with small sizes formed in the process of food thermal treatment have gained substantial attention due to their safety uncertainty and latent risks to human health. Herein, the physicochemical features of fluorescent carbon dots (CDs) from roasted Spanish mackerel were studied, it was found that the size distribution, fluorescence properties, surface groups, and formation process of CDs were highly dependent on the roasting time of Spanish mackerel. The interaction of CDs with digestive proteases resulted in the structural change and activity inhibition of proteases. When the concentration of CDs was 120 μg mL−1, the enzyme activity of pepsin and trypsin was reduced from 100% to 75.95% and 78.5%, respectively. The CDs caused static fluorescence quenching of pepsin and trypsin as confirmed by the fluorescence analysis. After oral administration, CDs can be transported to the main organs through the blood. The cytotoxicity assessment revealed that the cell viability decreased with the prolonging of roasting time. The CDs roasted at 230°C for 40 min showed a significant hemolytic effect even at a low concentration of 0.5 mg mL−1. Moreover, the cellular uptake level and pathway of CDs were significantly affected by blood protein adsorption. This study helps to evaluate the in vivo biodistribution, the interaction with proteases during gastrointestinal digestion, and the cellular uptake of CDs after transport through the blood, providing a theoretical basis for revealing the potential effects of foodborne nanoparticles.

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Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity

Abstract: Fluorescent nanoparticles (FNPs) were discovered in popular pizza, and their properties, biodistribution and cytotoxicity were investigated.

Cited by 34 publications

References 43 publications

Endogenous Fluorescence Carbon Dots Derived from Food Items

Endogenous Fluorescence Carbon Dots Derived from Food Items

On the Molecular Origin of the Red Emission in the Newly Synthesized Carbon‐Based Quantum Dots

Physicochemical characterization, biodistribution, and bio‐effects of fluorescent carbon dots from roasted Spanish mackerel

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