从热加工的螺旋藻中获得的碳点:特性,生物分布和细胞毒性
Shihu Yang1, Han Gao1, Siyu Pang1
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Food chemistry
|October 8, 2025
概括
从水热或微波处理中获得的螺旋藻的食物传播碳点 (FCD),分布在小鼠器官中. 虽然显示出低急性毒性,但这些FCD可以诱导细胞损伤和细胞亡,这表明加工食品存在潜在的健康风险.
科学领域:
- 食品科学 食品科学 食品科学
- 纳米技术 纳米技术
- 毒理学 毒理学 毒理学
背景情况:
- 食物中的碳点 (FCD) 是热加工食品中发现的纳米粒子.
- 它们的潜在健康风险需要调查.
研究的目的:
- 使用水热 (H-FCD) 和微波 (M-FCD) 方法从螺旋藻中提取和描述FCD.
- 探索这些FCDs的生物分布,生物毒性和细胞效应.
主要方法:
- 通过水热和微波方法从螺旋藻中提取FCD.
- 在小鼠体内生物分布和急性毒性研究.
- 在HT29和C6细胞中进行了体外细胞吸收,氧化应激和亡测定.
主要成果:
- 与M-FCD相比,H-FCD具有更高的含量,量子产量,光稳定性和较低的分子量.
- 在小鼠肠道,脏,肝脏和大脑中分布的FCDs在2g/kg时没有明显的急性毒性.
- 在体外,FCD诱导氧化应激,破坏平衡和线粒体膜潜能,并促进HT29细胞的亡,而H-FCD显示出更强的效果.
结论:
- 来自热处理的螺旋的FCDs可以在体内分布,并诱导细胞损伤.
- 水热处理产生具有独特特性的FCD,这些特性可能会影响其生物效应.
- 这些发现突出了与加工的螺旋食品中FCD消费相关的潜在健康风险.
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