Nanocorona Formation between Foodborne Nanoparticles Extracted from Roast Squid and Human Serum Albumin

Abstract

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.

Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin

“…When the CDs cross the intestine wall and enter the bloodstream, they can form coronas with serum proteins after interaction. 16 It is well known that HSA is the most abundant protein in the serum. 22 In this study, the interaction between the CDs and HSA was studied to elucidate the formation of protein coronas in vitro.…”

“…When humans consume roast beef, endogenous CDs are inevitably absorbed by the digestive system and have serious consequences in human health. As the CDs have small size, large specific surface area, and high surface free energy, they can absorb a variety of serum proteins through interaction with the functional groups to form protein coronas . Among the plasma proteins, HSA, accounting for about 60% of the total plasma protein, has important physiological functions including storage and transportation of endogenous metabolites as well as exogenous ions and small molecules. , The CDs may form protein coronas with HSA, resulting in changes in the CD properties.…”

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

“…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]. The FCDs with an ultra-small size and high surface to area ratio may have great potential interaction with human blood proteins.…”

Formation and biological effects of protein corona for food‐related nanoparticles

“…Turci et al found that the affinity and adsorption stability of SiO 2 nanoparticles with BSA, bovine lactoperoxidase, ribonuclease A and egg lysozyme were all dependent on surface charge distribution and isoelectric point of proteins (Turci et al, 2010). Second, the bridging effect, which generates from the increase in the strength of ions (such as calcium ions) in reaction system leading to the enhancement in binding force between HSA and nanoparticles, thus promoting the adsorption of HSA (Liu et al, 2019). Third, specific receptor-ligand interactions, may also cause strong electrostatic interaction, such as both BSA and HSA interacting electrostatically with citrate ligands on the surface of nanoparticles through lysine residues.…”

“…Yuan et al reported that the combination of nanoparticles and HSA was a complex process, reducing protein α-helix content and the extension of peptide chains (Yuan et al, 2018). The endogenous nanoparticles extracted from grilled squid (Liu et al, 2019) and duck (Cong et al, 2018) changed the secondary structure proportion of HSA. As the concentration of particles increased, the α-helix content of HSA gradually decreased (Figure 3a).…”