Jump to main content
Jump to site search

Issue 4, 2018
Previous Article Next Article

Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin

Author affiliations

Abstract

Fluorescent nanoparticles (FNPs) produced from roast meat have drawn widespread attention due to their potential hazards to human health. In this paper, the presence of ultrasmall FNPs in roast duck and their interaction with human serum albumin (HSA) were reported. The processing-induced FNPs have an average size of 1.3 nm with a relative fluorescence quantum yield of 4.4%. X-ray photoelectron spectroscopy showed that the FNPs are composed of carbon (70.48%), nitrogen (6.25%), oxygen (22.17%) and sulfur (1.11%), with hydroxyl, carboxyl and amino groups present on their surface. The presence of FNPs could cause fluorescence quenching of HSA, which was ascribed to the static quenching mechanism via the electrostatic interaction as analyzed by isothermal titration calorimetry. The α-helix contents of HSA decreased after the addition of FNPs, demonstrating that these processing-induced FNPs could cause structural alteration of HSA. These results provided insights into the formation of nanoparticles in roast duck, and offered important information about the binding mechanism of these nanoparticles with HSA, which may have physiological implications.

Graphical abstract: Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin

Back to tab navigation

Supplementary files

Publication details

The article was received on 26 Jan 2018, accepted on 21 Mar 2018 and first published on 21 Mar 2018


Article type: Paper
DOI: 10.1039/C8FO00178B
Citation: Food Funct., 2018,9, 2490-2495
  •   Request permissions

    Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin

    S. Cong, J. Bi, X. Song, C. Yu and M. Tan, Food Funct., 2018, 9, 2490
    DOI: 10.1039/C8FO00178B

Search articles by author

Spotlight

Advertisements