Aggregation, Sedimentation, and Dissolution of Copper Oxide Nanoparticles: Influence of Low-Molecular-Weight Organic Acids from Root Exudates
Aggregation, Sedimentation, and Dissolution of Copper Oxide Nanoparticles: Influence of Low-Molecular-Weight Organic Acids from Root Exudates
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氧化铜纳米粒子的聚集、沉降和溶解:根系分泌物中低分子量有机酸的影响
DOI:
10.3390/nano9060841
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发表时间:
2019-06
期刊:
影响因子:
5.3
通讯作者:
Shi Jiyan
中科院分区:
文献类型:
--
作者:
Peng Cheng;Tong Hong;Yuan Peng;Sun Lijuan;Jiang Lei;Shi Jiyan
The rhizosphere is an essential pathway for the uptake of metal-based nanoparticles (MNPs) by plant roots. However, the interaction between root exudates and MNPs is still unclear. In this study, we initially identified the major low-molecular-weight organic acids (LMWOAs) in the rice root exudates using hydroponics. Then, the individual LMWOAs were added to CuO nanoparticle suspensions to investigate their effects on the environmental behavior of the MNPs. The results showed that both the variety and the concentration of LMWOAs impacted the aggregation, sedimentation, and dissolution of CuO nanoparticles (NPs). Almost all LMWOAs except succinic acid inhibited the aggregation of CuO NPs by enhancing the electrostatic repulsive force between NPs. The presence of citric and oxalic acids rather than lactic acid greatly improved the stability of CuO NP suspensions, but other acids showed a low promoting and high inhibiting effect on NP sedimentation. Moreover, all the LMWOAs from root exudates facilitated the dissolution of CuO NPs with a positive dose-dependent correlation, especially formic acid. Notably, citric acid, as the most abundant LMWOAs in rice root exudates, largely determined the aggregation, sedimentation, and dissolution of CuO NPs. This study provides a better understanding on NP–plant interactions in the rhizosphere.
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影响因子:
7.7
作者:
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通讯作者:
Weilan Zhang;Yongbo Dan;Honglan Shi;Xingmao Ma
影响因子:
5.7
作者:
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Cheng Peng;H. Zhang;Huaxiang Fang;Chen Xu;Haomin Huang;Yi Wang;Lijuan Sun;Xiaofeng Yuan
DOI:
--
发表时间:
1971
期刊:
--
影响因子:
--
作者:
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通讯作者:
S. Yoshida;D. Forno;J. Cock
影响因子:
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作者:
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通讯作者:
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