Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals.

Animals Carbon / chemistry Cell Membrane / drug effects Cooking Cytoplasm / drug effects Electron Spin Resonance Spectroscopy Fluorescence Free Radicals / pharmacology Hep G2 Cells Humans Quantum Dots / analysis Red Meat Sheep, Domestic Spectrometry, Fluorescence Temperature
Baked lamb Carbon dots Cell oxidative damage Free radicals

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jul 2019
Historique:
received: 19 09 2018
revised: 13 01 2019
accepted: 07 02 2019
entrez: 5 3 2019
pubmed: 5 3 2019
medline: 29 5 2019
Statut: ppublish

Résumé

The formation and properties of nanostructures during food processing have attracted much attention in recent years. Herein, the formation and physicochemical properties of fluorescence carbon dots (CDs) from baked lamb at different baking temperatures (200, 300, and 350 °C) were investigated. The morphology, surface functional groups and fluorescent quantum yield of the CDs were found to be highly dependent on the heating temperature. Biocompatibility of CDs investigation indicated that they were able to disperse onto both the cell membrane and the cytoplasm of HepG2 cells, and alter the cell cycle progression slightly. Moreover, the CDs from baked lamb of 350 °C showed the maximum scavenging capability to free radicals and could protect the cell from oxidative damage in vitro. This contribution represents the first report regarding the properties and formation process of CDs in baked lamb, providing valuable insights into baking temperature influence on physicochemical properties of the CDs.

Identifiants

DOI: 10.1016/j.foodchem.2019.02.034 PMID: 30827625
pubmed: 30827625
pii: S0308-8146(19)30348-6
doi: 10.1016/j.foodchem.2019.02.034
pii:
doi:

Substances chimiques

Free Radicals 0
Carbon 7440-44-0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

405-412

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Haitao Wang (H)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Yisha Xie (Y)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Xiaokang Na (X)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Jingran Bi (J)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Shan Liu (S)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Lijuan Zhang (L)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China.

Mingqian Tan (M)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China. Electronic address: mqtan@dlpu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Produits chimiques inorganiques › Éléments › Carbone › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Cellules › Structures cellulaires › Membrane cellulaire › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Cuisine (activité) › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Cellules › Structures cellulaires › Espace intracellulaire › Cytoplasme › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectroscopie par résonance magnétique › Spectroscopie de résonance de spin électronique › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Phénomènes physiques › Phénomènes optiques › Fluorescence › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Composés chimiques organiques › Radicaux libres › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Cellules › Cellules épithéliales › Hépatocytes › Cellules HepG2 › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › Nanoparticules › Boîtes quantiques › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Ruminants › Ovis › Ovis aries › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectrométrie de fluorescence › Fluorescent carbon dots in baked lamb:...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Fluorescent carbon dots in baked lamb:...