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Bio-distribution and interaction with dopamine of fluorescence nanodots from roasted chicken


The potential health risks of food-borne nanoparticles are of great concerns to public health. In this work, the formation and physicochemical properties of a class of fluorescence nanodots (FNDs) in roasted chicken were investigated. It was found that as the roasting temperature increased from 200 to 300 °C the size of the FNDs decreased significantly, from 17.1 to 2.1 nm. The FNDs, which mainly contain carbon (65%), are strongly fluorescent under ultraviolet light, exhibiting an excitation-dependent emission behavior. The fluorescence quantum yields of the FNDs occurred at 200, 250, 300 °C, and were 6.71±0.21, 12.85±0.34 and 17.46±0.42%, respectively. These FNDs not only could be taken up by live cells and dispersed within the cytoplasm, but also could pass the blood-brain barrier (BBB) and accumulated in the brain of mice after oral feeding. The results of the fluorescence and Fourier transform infrared (FTIR) spectroscopy analysis clearly indicated that the FNDs can interact with the neurotransmitter dopamine in vitro through the formation of fluorescent conjugates. The relative cell viability was decreased by 33% corresponding to FND-300 at a concentration of 4 mg/mL. These results confirmed the presence of FNDs in roasted chicken and revealed their potential bioeffects on human health, which calls for more research and evaluation.

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Publication details

The article was received on 11 Jun 2018, accepted on 12 Oct 2018 and first published on 12 Oct 2018

Article type: Paper
DOI: 10.1039/C8FO01159A
Citation: Food Funct., 2018, Accepted Manuscript
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    Bio-distribution and interaction with dopamine of fluorescence nanodots from roasted chicken

    X. Song, H. Wang, R. Zhang, C. Yu and M. Tan, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01159A

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