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

Wang, Haitao; Xie, Yisha; Na, Xiaokang; Bi, Jingran; Liu, Shan; Zhang, Lijuan; Tan, Mingqian

doi:10.1016/j.foodchem.2019.02.034

Cited by 52 publications

(39 citation statements)

References 42 publications

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“…Additional evidence was provided by a study on the cytotoxicity of CDs from baked lamb. 31 The results from Annexin Vfluorescein isothiocyanate/propidium iodide double staining showed that the early apoptotic rate of cells after CD treatment was dependent on the baking temperature; the CDs obtained at a higher baking temperature exhibited higher toxicity.…”

Section: Reviewmentioning

confidence: 99%

“…This might be the initial motivation to find CDs in food items. To date, fluorescent CDs have been discovered in various kinds of foods items, such as roasted duck, 29 mature vinegar, 30 lamb chops, 24 , 31 honey, 32 pike eel, 33 salmon, 25 , 34 canned yellow croaker, 26 beer, 35 bread, 20 Coca-Cola (Pepsi-Cola), 36 kvass, 22 coffee, 21 grilled hamburger, 37 pizza, 38 caramels, 20 and barbecue 39 . The varieties and properties of CDs from food items are summarized in Table 1 .…”

Section: Main Textmentioning

confidence: 99%

“… 27 Lamb Heating at 200°C, 300°C, and 350°C in an oven 1.6–2.8 C=O; –NH; –OH 6–45 No obvious cytotoxicity was observed after treatment with 2 mg mL −1 CDs Wang et al. 31 Pike Eel Heating at 160°C, 200°C, 230°C, 260°C, 300°C in an oven 1.75–4.2 C=O; C=C; C-O; –OH 12.86–80.16 No obvious cytotoxicity was observed after treatment with 20 mg mL −1 CDs Bi et al. 33 Pizza Isolated from pizza ~3.33 C=O; –OH; –NH 2 ; COOH 2.14 Cell viability decreased to 80.37% after treatment with 5 mg mL −1 CDs Cong et al.…”

Section: Main Textmentioning

confidence: 99%

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Endogenous Fluorescence Carbon Dots Derived from Food Items

Wang

Tan

2020

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BACKGROUNDFluorescent carbon dots (CDs) are a novel class of carbon-based nanomaterials that were discovered in 2004. However, nobody knew that CDs existed in food items naturally until 2012. Properties of nanosize materials are distinct from those of their bulk materials due to the particle size and accordingly alter their bioavailability and/or biocompatibility. Therefore, the potential health risk of nanoparticles in food has drawn massive attention. Currently, almost all studies regarding the biosafety of nanoparticles in food have mainly focused on engineered nanoparticles used as food additives and have excluded the endogenous nanoparticles in food. Therefore, investigation of the properties of food-borne fluorescent CDs and their potential health risk to humans is of great significance.

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Section: Reviewmentioning

confidence: 99%

Section: Main Textmentioning

confidence: 99%

Section: Main Textmentioning

confidence: 99%

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Endogenous Fluorescence Carbon Dots Derived from Food Items

Wang

Tan

2020

The Innovation

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“…These methods have the advantages of reproducibility, sensitivity, and high selectivity. These techniques necessitate costly equipment, highly trained personnel, and long separations (Wang et al, 2019c). Fluorescence analysis has several advantages over traditional analysis methods, including simplicity, high sensitivity, low cost, and simple equipment.…”

Section: Introductionmentioning

confidence: 99%

Study on novel fluorescent carbon nanomaterials in food analysis

et al. 2022

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One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

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“…Carbon nanodots (CDs) have attracted increasing attention since their rst discovery in 2004 owing to their stable photoluminescence (PL), 1,2 photostability, high water solubility, chemical stability, low toxicity, and excellent biocompatibility. [3][4][5][6] Due to their unique properties, CDs have been demonstrated to be promising substitutes for the present uorescent nanomaterials in various applications, 7 such as biological imaging, [8][9][10] drug delivery, 11,12 sensors, [13][14][15] lightemitting devices, [16][17][18] and lasers. 19,20 Generally, the CDs are constituted of a carbon core with a sub-10 nm size, and particle surface sites passivated via surface functionalization.…”

Section: Introductionmentioning

confidence: 99%