“…The molar ratio of Fe and quercetin in Fe-Qur NCNs was around 1/2. According to the FT‒IR results, it could be concluded that one molecule of iron ions was coordinated with two molecules of quercetin, forming a complex of central Fe and four coordination between two five-membered rings of quercetin with good stability 38 . Figure 1 Preparation and characterization of Fe-Qur NCNs.…”
“…The molar ratio of Fe and quercetin in Fe-Qur NCNs was around 1/2. According to the FT‒IR results, it could be concluded that one molecule of iron ions was coordinated with two molecules of quercetin, forming a complex of central Fe and four coordination between two five-membered rings of quercetin with good stability 38 . Figure 1 Preparation and characterization of Fe-Qur NCNs.…”
“…45 The reason for modification of CSP NPs with quercetin is that the antioxidant property of quercetin can be enhanced after chelation with metal ions (e.g., Cu 2+ ). 45,46 We loaded quercetin on the surface of CSP NPs in a mixture of water and DMSO with a volume ratio of 1:1 to form CSPQ NPs (Figure 1a). 47 The sizes of CSP NPs and CSPQ NPs were characterized by transmission electron microscopy (TEM) to be 1.9 ± 0.4 and 2.4 ± 0.6 nm, respectively (Figures 1b,c and S1a,b).…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…As shown in Figure a, ultrasmall Cu 2– x Se nanoparticles stabilized by polyvinylpyrrolidone (abbreviated as CSP NPs) were synthesized according to a previous report and then functionalized with quercetin, which is a natural polyphenol with excellent activities of antioxidation, anti-inflammation, antibacterial, and anticancer . The reason for modification of CSP NPs with quercetin is that the antioxidant property of quercetin can be enhanced after chelation with metal ions (e.g., Cu 2+ ). , We loaded quercetin on the surface of CSP NPs in a mixture of water and DMSO with a volume ratio of 1:1 to form CSPQ NPs (Figure a) . The sizes of CSP NPs and CSPQ NPs were characterized by transmission electron microscopy (TEM) to be 1.9 ± 0.4 and 2.4 ± 0.6 nm, respectively (Figures b,c and S1a,b).…”
Excess
reactive oxygen species (ROS) can induce serious
acute kidney
injury (AKI) to result in numerous deaths annually in clinical practice.
Elimination of excess ROS by advanced nanotechnology is a very promising
AKI therapy. In this Article, we report that PVP-stabilized and quercetin-functionalized
ultrasmall Cu2–x
Se nanoparticles
(abbreviated as CSPQ NPs) can efficiently scavenge ROS and increase
the expression of intracellular antioxidative enzymes by activating
the nuclear factor erythroid 2-related factor 2 (Nrf2) protein, which
drastically alleviates the cellular oxidative stress. Our ultrasmall
nanoparticles exhibit excellent biocompatibility. They can be rapidly
accumulated into the injured kidney to simultaneously eliminate ROS
and activate Nrf2 to improve the renal function. This work demonstrates
the great potential of simultaneous elimination of ROS and activation
of intracellular Nrf2 in treatment of AKI. It also highlights the
potential of CSPQ NPs in protection and prevention of AKI.
“…Similarly, the antioxidant activity of catechin was significantly higher in the presence of Ca 2+ and Mg 2+ [ 48 ]. This phenomenon is observed because metal complexes of quercetin molecules can be more easily oxidised by free radicals than free quercetin molecules [ 49 ]. Applying these conclusions to the results of our analysis, we can suggest that the presence of magnesium ions may have a positive effect on the antioxidant activity of antioxidants present in the samples of studied bread.…”
Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment. The addition of yeasts supplemented with magnesium using PEF in bread production did not cause any statistically significant changes in the chemical composition of any of the analysed samples. However, statistically significant changes were noted in the technological properties of breads produced with an admixture of yeasts supplemented with magnesium by means of PEF treatment. An increase of moisture to 54.03 ± 0.29% led to a reduction of the total baking loss. No statistically significant differences were noted in the bread volume in samples K1, K2, and P, varying from 239 to 269 cm3/100 g.
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