Morphological, Thermal, and Cytotoxicity Features Assessment of Starch–Myristic Acid Complex‐Derived Nanostructured Materials

Abstract

The present study investigates the morphological and cytotoxic properties of starch‐myristic acid complex (SMC) derivatives. We attempted to prepare a SMC by frying. By liquid‐liquid extraction, starch – myristic acid complex nanostructured materials were isolated. X‐ray diffractometers and transmission electron microscopes were used to determine the morphology and crystallization of the extractive. We performed various assays to assess the toxicological profile of starch‐myristic acid complex‐derived nanostructured materials (SMC‐NMs), including cellular viability tests, cellular and nuclear morphological examinations, mitochondrial membrane potential (MMP), and intracellular reactive oxygen species (ROS) measurements. Transmission electron microscopy (TEM) images reveal nanoscale particles between 30 and 90 nm in water fraction‐based SMC‐NMs (WSMC‐NMs) and 160 nm and 250 nm in methanol fraction‐based SMC‐NMs (MSMC‐NMs). The WSMC‐NMs and MSMC‐NMs decreased the cell viability by 77 and 91% at 250 μg/mL, respectively. The SMC‐NMs enhanced necrotic cell death by increasing the level of ROS in human mesenchymal stem cells (hMSCs). The SMC‐NMs altered gene expression within 24 hours. Gene expression of GSTM3 and GSR has explicitly upregulated in a dose‐dependent manner in WSMC‐NMs and MSMC‐NMs exposed cells. Our study found that nanoscale particles may develop during cooking, increasing the risk of diabetes, cardiovascular diseases, and obesity.This article is protected by copyright. All rights reserved

Understanding the Interaction between Nanomaterials Originated from High-Temperature Processed Starch/Myristic Acid and Human Monocyte Cells

“…Alongside fats, starch-primarily sourced from potatoes, corns, rice and tapioca-which is mainly composed of amylose and amylopectin, is frequently used in various fast-food cooking methods such as thickening, coating, and binding. When exposed to high-temperature cooking techniques like frying, grilling, and deep frying, starch effectively interacts with fatty acids (i.e., myristic acid), generating a complex structure [18,19].…”

“…These transformations can include the denaturation of proteins, carbohydrates, and lipids. These processes can result in the formation of new molecular arrangements and interactions, leading to the generation of nanoscale structures [18,19].…”

“…cMS-NMs were fabricated as described in our previous studies with a few modifications [18,19]. We added starch and myristic acid (1:1 ratio) in 10 mL of deionized water to form a dispersion.…”

“…When myristic acid and starch molecules are broken down, carbonaceous fragments are released. As these fragments undergo further chemical changes, such as cyclization, aromatization, and polymerization, they undergo even more chemical transformations [18,19]. A result of this process is that small carbon-rich clusters form, agglomerate, and coalesce, resulting in the formation of carbon-based nanoparticles.…”