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

Abstract

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.

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

“…Moreover, the FCDs from roast beef could combine with HSA through electrostatic interaction or hydrophobic force, and were distributed in cell lysosomes. HSA also reduced the cytotoxicity of FCDs from beef, inhibited the swelling of the endoplasmic reticulum, caused the decrease of mitochondrial membrane potential, alleviated the generation of reactive oxygen species and slowed down the consumption of glutathione [8]. These findings provided useful information for the combination principle and cell safety of FCDs from different processed foods, which were helpful in the preliminary assessment of the safety of FCDs in our daily diet.…”

Surface charge influences protein corona, cell uptake and biological effects of carbon dots

“…40 In another study, the same group found that the toxicity and mitochondrial damages induced by roast-beef derived CDs decreased upon the formation of corona with albumin. 41 In nanomedicine, Peng et al demonstrated by proteomic analysis that lipid-mimicking chlorophyll-based CDs can adsorb apolipoproteins when placed into mouse serum. 42 This corona enhances CD uptake by breast cancer cells and thus could be used for tumor-targeting delivery.…”

Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose–response meta-analysis of 24 prospective cohort studies

“…47,48 Higher levels of dietary advanced glycation end products (dAGEs) founded in heat-processed meat and are also contributors to cognitive decline 49 because dAGEs induce the formation and deposition of neurofibrillary tangles and amyloid plaques and increase the levels and toxicity of beta-amyloid, which are associated with the progression of cognitive disorders in individuals. 50,51 Furthermore, some other harmful products, such as N-glycolylneuraminic acid, 52 reactive carbonyl compounds, 53 and endogenous fluorescence carbon dots, 54 found in processed and red meat products have been reported to increase the risk of cognitive impairment by promoting oxidative stress and neuroinflammation through the blood-brain barrier or affect the gut microbiota structure and microbial metabolism, which could consequently influence cognitive functions through the neural, immune, endocrine, gut-brain axis, and metabolic pathways. However, these associations are weak and unconvincing at present, and more evidence is required to verify the aforementioned potential mechanisms of the contribution of hazardous products in heat-processed meat products in increasing the risk of cognitive impairment.…”