Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts

Area of Science:

• Food Science and Technology
• Nanotechnology
• Biochemistry

Background:

• Thermally processed foods can generate endogenous nanoparticles with unique properties.
• Understanding the biological impact of these foodborne nanoparticles is crucial.
• Roasted chicken is a common food where such nanoparticles may form.

Purpose of the Study:

• To investigate fluorescent nanoparticles in roasted chicken breasts.
• To determine their elemental composition, physicochemical properties, and interaction with human serum albumin (HSA).
• To characterize the nature and thermodynamics of the HSA-nanoparticle interaction.

Main Methods:

• Transmission electron microscopy (TEM) for nanoparticle size and morphology.
• X-ray photoelectron spectroscopy (XPS) for elemental composition.
• Isothermal titration calorimetry (ITC) and fluorescence quenching for interaction studies.
• Site-specific marker competition to determine binding sites on HSA.

Main Results:

• Spherical foodborne nanoparticles (1.7 ± 0.4 nm) were identified in roasted chicken.
• Nanoparticles comprised 47.4% C, 25.8% O, and 26.1% N.
• Nanoparticles spontaneously interacted with HSA via hydrogen bonding and van der Waals forces, quenching HSA fluorescence and decreasing its α-helical content.
• Binding occurred primarily at site I on HSA.

Conclusions:

• Fluorescent nanoparticles are formed in chicken breast roasted at 230 °C for 30 min.
• These foodborne nanoparticles interact spontaneously with human serum albumin.
• The findings provide insight into foodborne nanoparticles and their effects on human albumin.