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Wu Y, Wei H, van der Mei HC, de Vries J, Busscher HJ, Ren Y. Inheritance of physico-chemical properties and ROS generation by carbon quantum dots derived from pyrolytically carbonized bacterial sources. Mater Today Bio 2021; 12:100151. [PMID: 34746735 PMCID: PMC8554632 DOI: 10.1016/j.mtbio.2021.100151] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/04/2021] [Accepted: 10/12/2021] [Indexed: 11/26/2022] Open
Abstract
Bacteria are frequently used in industrial processes and nutrient supplementation to restore a healthy human microflora, but use of live bacteria is often troublesome. Here, we hypothesize that bacterially-derived carbon-quantum-dots obtained through pyrolytic carbonization inherit physico-chemical properties from probiotic and pathogenic source-bacteria. Carbon-quantum-dots carbonized at reaction-temperatures below 200 °C had negligible quantum-yields, while temperatures above 220 °C yielded poor water-suspendability. Fourier-transform infrared-spectroscopy demonstrated preservation of amide absorption bands in carbon-quantum-dots derived at intermediate temperatures. X-ray photoelectron-spectroscopy indicated that the at%N in carbon-quantum-dots increased with increasing amounts of protein in source-bacterial surfaces. Carbonization transformed hydrocarbon-like bacterial surface compounds into heterocyclic aromatic-carbon structures, evidenced by a broad infrared absorption band (920-900 cm−1) and the presence of carbon in C–C functionalities of carbon-quantum-dots. The chemical composition of bacterially-derived carbon-quantum-dots could be explained by the degradation temperatures of main bacterial cell surface compounds. All carbon-quantum-dots generated reactive-oxygen-species, most notably those derived from probiotic lactobacilli, carrying a high amount of surface protein. Concluding, amide functionalities in carbon-quantum-dots are inherited from surface proteins of source-bacteria, controlling reactive-oxygen-species generation. This paves the way for applications of bacterially-derived carbon-quantum-dots in which reactive-oxygen-species generation is essential, instead of hard-to-use live bacteria, such as in food supplementation or probiotic-assisted antibiotic therapy. Pyrolytic carbonization of bacteria between 200°C and 220°C yields water-suspendable CQDs. Bacterially-derived CQDs inherit amide functionalities from bacterial cell surface proteins. Hydrocarbon-like bacterial surface compounds give heterocyclic aromatic-carbon structures in bacterially-derived CQDs. Bacterially-derived CQDs possess graphitic nitrogen. Zeta potentials of CQDs relate with nitrogen occurrence in CQDs.
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Affiliation(s)
- Y Wu
- University of Groningen, University Medical Center of Groningen, Department of Orthodontics, Hanzeplein 1, 9700 RB, Groningen, the Netherlands
| | - H Wei
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - H C van der Mei
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - J de Vries
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - H J Busscher
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - Y Ren
- University of Groningen, University Medical Center of Groningen, Department of Orthodontics, Hanzeplein 1, 9700 RB, Groningen, the Netherlands
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Lima ABSD, Batista AS, Santos MRC, Rocha RDSD, Silva MVD, Ferrão SPB, Almeida VVSD, Santos LS. Spectroscopy NIR and MIR toward predicting simultaneous phenolic contents and antioxidant in red propolis by multivariate analysis. Food Chem 2021; 367:130744. [PMID: 34384977 DOI: 10.1016/j.foodchem.2021.130744] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 06/25/2021] [Accepted: 07/29/2021] [Indexed: 12/15/2022]
Abstract
Conventional methods for determining phenolics and their bioactive properties are expensive, time-consuming, and laborious. This hinders the quality control of red propolis, recognized for having different types of phenolic constituents with different bioactive properties, for example, its antioxidant properties. In this sense, we present a new application of near and medium infrared spectroscopy to predict phenolic constituents, total flavonoids, gallic acid, kaempferol, pyrocatechin, quercetin, and different antioxidant tests (DPPH radical, reducing power and protection of the β-carotene: linoleic acid system) of red propolis using chemometry. The optimized models showed good predictive capacity with a minimum correlation coefficient of 0.70, low associated error, and figures of merit that indicate the good predictive capacity in the validation of the models. These data show infrared spectroscopy as efficient to simultaneously predict nine quality analyzes of red propolis quickly and simply. This also avoids tedious procedures for traditional chromatographic and spectrophotometric tests.
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Affiliation(s)
- Amanda Beatriz Sales de Lima
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Acsa Santos Batista
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Mariana Romana Correia Santos
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Renata de Souza da Rocha
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Marcondes Viana da Silva
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Sibelli Passini Barbosa Ferrão
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | | | - Leandro Soares Santos
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil.
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Snyder AB, Sweeney CF, Rodriguez-Saona LE, Giusti MM. Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis. Food Chem 2013; 147:295-301. [PMID: 24206721 DOI: 10.1016/j.foodchem.2013.09.140] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 04/26/2013] [Accepted: 09/27/2013] [Indexed: 10/26/2022]
Abstract
Concord grape juice is associated with many health benefits, and so it can be sold at a premium price. However, there is currently no method to verify the percent composition of Concord grape juice in grape juice blends. In order to guard against potential adulteration, a rapid method for authentication is required. Fourier Transform infrared (FT-IR) spectroscopy was used to develop a model which predicts the percent composition of Concord grape juice. The model was based on a training set of 64 samples with Concord concentrations ranging from 50% to 100%. Data was collected on an external validation set with a standard error of prediction of 5.6% using 7 factors. The results suggest the feasibility of using FT-IR coupled with chemometrics as a production-scale tool for authentication claims of Concord in grape juice blends, protecting consumers and businesses against deceptive labelling.
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Affiliation(s)
- Abigail B Snyder
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
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