扇贝来源碳量子点性质及其与镉的联合毒性

doi:10.7506/spkx1002-6630-20200226-290

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 169-176.doi: 10.7506/spkx1002-6630-20200226-290

扇贝来源碳量子点性质及其与镉的联合毒性

王庆红，谭明乾，齐子和，王海涛

（1.大连工业大学食品学院，辽宁大连 116034；2.国家海洋食品工程技术研究中心，辽宁大连 116034）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1600702）

Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium

WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao

(1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2. National Engineering Research Center of Seafood, Dalian 116034, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

摘要： 食品加工过程中形成的碳量子点（carbon quantum dots，CQDs）可能导致潜在的健康风险。为系统考察来源于虾夷扇贝（Patinopecten yessoensis）的CQDs，对扇贝来源CQDs分别进行透射电子显微镜观察、X射线光电子能谱分析、傅里叶变换红外光谱分析、等温滴定量热分析以及细胞毒性评价。透射电子显微镜观察结果表明，扇贝来源CQDs呈球形，在水溶液中分散良好，平均粒径为3.7 nm；X射线衍射和傅里叶变换红外光谱分析结果表明，扇贝来源CQDs表面具有丰富的官能团，如羟基、氨基和羧基等；等温滴定量热分析结果表明，扇贝来源CQDs可与镉离子通过静电相互作用形成复合物。扇贝来源CQDs联合镉离子细胞毒性评价结果表明，CQDs能够通过促进活性氧产生和线粒体膜损伤而增加镉的毒性，干扰正常细胞周期。本研究系统表征了来源于虾夷扇贝CQDs的性质及其与重金属离子的相互作用，可为认识食源性纳米颗粒的性质提供参考。

关键词: 碳量子点；镉；扇贝；联合毒性

Abstract: Carbon quantum dots (CQDs) formed during food processing may cause potential health risks. In this study, CQDs from boiled scallop were characterized systematically. The CQDs were roughly spherical in appearance and well dispersed as observed in transmission electron microscopic images. The average diameter of the CQDs was around 3.7 nm. The presence of hydroxyl, amino, and carboxyl groups on the CQDs surface was demonstrated by Fourier transform infrared and X-ray photoelectron spectroscopy. The interaction of the CQDs with cadmium was investigated by isothermal titration calorimetry (ITC), and the results revealed electrostatic interaction to be the predominant driving force for the binding between cadmium and the CQDs. In addition, the combined toxicity of the CQDs and cadmium was investigated. The results suggested combination with the CQDs increased the toxicity of cadmium by enhancing reactive oxygen species production and mitochondrial membrane damage, disturbing the cell cycle. This study provides useful information for understanding the properties of foodborne nanoparticles.

Key words: carbon quantum dots; cadmium; scallop; combined toxicity

中图分类号:

TS201.6

王庆红，谭明乾，齐子和，王海涛. 扇贝来源碳量子点性质及其与镉的联合毒性[J]. 食品科学, 2021, 42(5): 169-176.

WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao. Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium[J]. FOOD SCIENCE, 2021, 42(5): 169-176.

[1]	肖志文武涌陈红兵. 腰果过敏研究进展[J]. 食品科学, 0, (): 0-0.
[2]	何静胡鑫月. 基于量子区块链的食品冷链追溯系统构建[J]. 食品科学, 0, (): 0-0.
[3]	肖叶叶精勤李晓晨李晓晖施文正卢瑛. 植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用[J]. , 0, (): 0-0.
[4]	山珊黄艳梅赵雪龙陈文瑶刘成伟龙中儿刘道峰. 级联信号转导系统结合免疫层析法检测大肠埃希氏菌O157:H7[J]. , 0, (): 0-0.
[5]	杨建飞马倩左勇黄雪芹徐佳王定丽周耀进杨柯怡. 亚硝酸盐快速检测试剂的研究及其在酱腌菜中的应用[J]. , 0, (): 0-0.
[6]	贾飞闫文杰戴瑞彤刘毅李兴民. 基于还原氧化石墨烯/碳纳米管-纳米金复合纳米材料的阻抗型电化学适配体传感器检测铜绿假单胞菌[J]. , 0, (): 0-0.
[7]	刘翼翔马玉李东慧王彦波傅玲琳刘光明. 膳食结构和成分通过调控肠道菌群影响食物过敏的研究进展[J]. , 0, (): 0-0.
[8]	张晋豪王浩东邵良婷徐幸莲王虎虎. 生鲜肉新鲜度快速新型表征技术研究进展[J]. 食品科学, 0, (): 0-0.
[9]	段锦淼高庆超李亚辉张志勇梁颖. 我国与国际组织婴幼儿食品安全标准中风险因子限量差异分析与思考[J]. 食品科学, 0, (): 0-0.
[10]	张慧杨瑞利刘芳周赛楠卢娜唐庆娟. 食品级κ-卡拉胶对肥胖小鼠致结肠炎风险及体脂蓄积的影响[J]. , 0, (): 0-0.
[11]	李琳琼，洪静，张丽君，高瑀珑. 酸胁迫对鼠伤寒沙门氏菌抗酸性、细胞膜及膜蛋白的影响[J]. 食品科学, 2021, 42(15): 27-36.
[12]	曲劲尧，林煜程，毛馨，卢国柱，袁智鹏，张瑶瑶，尤艳莉，李彦伸. 链格孢霉菌侵染番茄产毒机制[J]. 食品科学, 2021, 42(15): 180-186.
[13]	赵雪靳欣迪刘斌赵旭博. 辣椒粉中黄曲霉菌生长及其产毒规律的预测模型构建[J]. , 0, (): 0-0.
[14]	张宜彩林勤保王亮曾莹钟怀宁陈燕芬李忠. 快餐包装纸中矿物油向固体食品模拟物的迁移[J]. 食品科学, 0, (): 0-0.
[15]	惠博文刘锐李健孙君茂. 生命周期视角下食品碳足迹的评估及案例分析[J]. 食品科学, 0, (): 0-0.

扇贝来源碳量子点性质及其与镉的联合毒性

Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价