Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity

被引：107

作者：

Li, Dongmei ^{[1
,2
]}

Na, Xiaokang ^{[1
,2
]}

Wang, Haitao ^{[1
,2
]}

Xie, Yisha ^{[1
,2
]}

Cong, Shuang ^{[1
,2
]}

Song, Yukun ^{[1
,2
]}

Xu, Xianbing ^{[1
,2
]}

Zhu, Bei-Wei ^{[1
,2
]}

Tan, Mingqian ^{[1
,2
]}

机构：

[1] Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Qjnggongyuan 1, Dalian 116034, Liaoning, Peoples R China

[2] Minist Educ China, Engn Res Ctr Seafood, Dalian 116034, Liaoning, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2018年 / 66卷 / 06期

关键词：

carbon dots; Maillard reaction; antioxidation; cell metabolism; cytotoxicity; QUANTUM DOTS; PHOTOLUMINESCENCE PROPERTIES; POTENTIAL APPLICATION; GREEN SYNTHESIS; STEM-CELLS; FOOD; NITROGEN; NANOSTRUCTURES; NANOTECHNOLOGY; NANOPARTICLES;

D O I：

10.1021/acs.jafc.7b05643

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Food-borne nanoparticles have received great attention because of their unique physicochemical properties and potential health risk. In this study, carbon dots (CDs) formed during one of the most important chemical reactions in the food processing field, the Maillard reaction from the model system including glucose and lysine, were investigated. The CDs purified from Maillard reaction products emitted a strong blue fluorescence under ultraviolet light With a fluorescent quantum yield of 16.30%. In addition, they were roughly spherical, with sizes of around 4.3 nm, and mainly composed of carbon, oxygen, hydrogen, and nitrogen. Their surface groups such as hydroxyl, amino, and carboxyl groups were found to possibly enable CDs to scavenge DPPH and hydroxyl radicals. Furthermore, the cytotoxicity assessment of CDs showed that they could readily enter HepG2 cells while causing negligible cell death at low concentration. However, high CDs concentrations were highly cytotoxic and led to cell death via interference of the glycolytic pathway.

引用

页码：1569 / 1575

页数：7

共 47 条

[1] Three distinct mechanisms generate oxygen free radicals in neurons and contribute to cell death during anoxia and reoxygenation [J].