Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen.

Guoxin Cui,Mingqian Tan,Yukun Song,Kangjing Liu

doi:10.3390/foods10102336

Abstract

The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procedures on human health has received great attention. The FCDs will be inevitably exposed to blood proteins along with our daily diet to produce unknown biological effects. In this study, the interaction between FCDs extracted from grilled Spanish mackerel and three main types of human plasma proteins including human serum albumin (HSA), human γ-globulin (HGG) and human fibrinogen (HF) was reported. It was found that the grilled Spanish mackerel FCDs could affect the morphology, size and surface electrical properties of the three proteins. The interaction between the FCDs and proteins had different effects on the secondary structure of the three proteins through a static mechanism. The tested HSA, HGG, and HF could adsorb FCDs to reach saturation state within 0.5 min after the adsorption happened. The binding affinity of the FCDs to the plasma proteins was sorted as follows: HF > HGG > HSA. The results of FCDs interacted with plasma proteins provided useful information in the assessment of the safety of FCDs in our daily diet.

Highlights

The impact of nanoparticles produced during food thermal processing on human health has received considered attention in the research field of food safety [1]
human serum albumin (HSA) reduced the cytotoxicity of food-derived carbon dots (FCDs) from beef, inhibited the swelling of the endoplasmic reticulum, caused the decrease of mitochondrial membrane potential, alleviated the generation of reactive oxygen species and slowed down the consumption of glutathione [8]. These findings provided useful information for the combination principle and cell safety of FCDs from different processed foods, which were helpful in the preliminary assessment of the safety of FCDs in our daily diet
The FCDs derived from grilled Spanish mackerel could affect the size, stability and aggregation morphology of HSA, HGG, and human fibrinogen (HF), resulting in significantly different surface potential changes

Summary

Introduction

The impact of nanoparticles produced during food thermal processing on human health has received considered attention in the research field of food safety [1]. When nanoparticles enter the human body with food, they can inevitably interact with epithelial cells in the gastrointestinal tract, pass through the mucosa, enter the capillaries and distribute in organs and tissues [2]. In this process they will spontaneously adsorb proteins within the plasma, forming one or more layers of corona-like structures, which are generally called protein corona [3,4]. Food-derived carbon dots (FCDs) found in roast salmon and roast squid could enter the blood of mice after oral administration, and move to various organs such as heart, liver, lungs, and brain through bloodstream [5,6]. To this end, exploring the possible physiological interaction between FCDs and human plasma proteins is necessary to evaluate the safety of FCDs in baked food products

Methods

Results

Conclusion