1 research outputs found
Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts
Emergence of endogenous nanoparticles
in thermally processed food
has aroused much attention due to their unique properties and potential
biological impact. The aim of this study was to investigate the presence
of fluorescence nanoparticles in roasted chicken breasts, elemental
composition, physicochemical properties, and their molecular interaction
with human serum albumin (HSA). Transmission electron microscopy analysis
revealed that the foodborne nanoparticles from roasted chicken were
nearly spherical with an average particle size of 1.7 ± 0.4 nm.
The elemental analysis of X-ray photoelectron spectroscopy showed
the composition of nanoparticles as 47.4% C, 25.8% O, and 26.1% N.
The fluorescence of HSA was quenched by the nanoparticles following
a static mode, and the molecular interaction of nanoparticles with
HSA was spontaneous (Δ<i>G</i><sup>0</sup> < 0),
where hydrogen bonding and van der Waals forces played an important
role during HSA-nanoparticles complex stabilization through thermodynamic
analysis by isothermal titration calorimetry. The principal location
of the nanoparticles binding site on HSA was primarily in site I as
determined by site-specific marker competition. The conformational
of HSA was also changed and α-helical structure decreased in
the presence of nanoparticles. Our studies revealed that fluorescent
nanoparticles were produced after roasting of chicken breast at 230
°C for 30 min for the first time. The obtained nanoparticles
can interact with HSA in a spontaneous manner, thus providing valuable
insight into foodborne NPs as well as their effects to human albumin
protein