Fluorescent carbon dots in baked lamb: formation, cytotoxicity and scavenging capability to free radicals
Fluorescent carbon dots in baked lamb: formation, cytotoxicity and scavenging capability to free radicals
复制标题
烤羊肉中的荧光碳点：形成、细胞毒性和自由基清除能力
DOI：
10.1016/j.foodchem.2019.02.034
复制
发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Tan Mingqian
中科院分区：
文献类型：
--
作者：
Wang Haitao;Xie Yisha;Na Xiaokang;Bi Jingran;Liu Shan;Zhang Lijuan;Tan Mingqian
近年来，食品加工过程中纳米结构的形成和性质引起了人们的广泛关注。本文研究了烤羊肉在不同烘烤温度(2 0 0、30 0和35 0 °C)下形成的荧光碳点(Cd)及其物化性质。表面官能团和荧光量子产率与加热温度有很大的依赖关系。生物相容性研究表明，CDS能够分散在HepG2细胞的细胞膜和细胞质上，并对细胞周期进程有轻微的影响。此外，350 °C的烤羊肉中的镉对自由基有最大的清除能力，并能在体外保护细胞免受氧化损伤。这是首次报道了烤羊肉中硫化镉的性质和形成过程，为烘烤温度对硫化镉物理化学性质的影响提供了有价值的见解。
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 damagein 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.