Sugar-originated carbon nanodots selectively damage the tumor and enhance the sensitivity of chemotherapy

Abstract

Blocking the tumor energy metabolism is expected to be a potential cancer treatment strategy. However, developing a single and simple nanoparticle system to directly block the tumor energy metabolism with good biosafety and high potential for clinical application remains absence. Herein, a technique is described for the preparation of sugar-originated carbon nanodots (sCND) which is inspired by the traditional cooking skill of pork braised in brown sauce, where the sucrose caramelizes in the hot vegetable oil. The special preparation endows sCND with some glucose residues on their surfaces and optical nanodot properties, which enable the GLUT1-mediated glioma-targeted accumulation that can be monitored by in vivo imaging. Subsequently, sCND can hamper the avid uptake of glucose into the tumor. This blocks the tumor energy metabolism, impairs tumor growth and enhances sensitivity to chemotherapy as shown in two tumor models (glioma and hepatoma). Additionally, this kind of carbon nanodots possesses a favorable biosafety profile, including low cytotoxicity, almost no hematotoxicity and tissue damaging potential. It is edible due to the special preparation and structure similar to the traditional cooking style. This work reports a simple method to produce advanced therapeutic carbon nanodots with favorable biodistribution and biosafety, which will pave the way for a powerful platform with future clinical applications.