The potential health risks of food-borne nanoparticles are of great concern to public health. In this work, the formation and physicochemical properties of a class of fluorescent nanodots (FNDs) in roasted chicken were investigated. It was found that as the roasting temperature increased from 200 to 300 °C the size of the FNDs decreased significantly, from 17.1 to 2.1 nm. The FNDs, which mainly contain carbon (65%), are strongly fluorescent under ultraviolet light, exhibiting an excitation-dependent emission behavior. The fluorescence quantum yields of the FNDs were determined at 200, 250, and 300 °C, and were found to be 6.71 ± 0.21, 12.85 ± 0.34 and 17.46 ± 0.42%, respectively. These FNDs not only could be taken up by live cells and dispersed within the cytoplasm, but also could pass the blood–brain barrier (BBB) and accumulated in the brains of mice after oral feeding. The results of the fluorescence and Fourier transform infrared (FTIR) spectroscopy analysis clearly indicated that the FNDs can interact with the neurotransmitter dopamine in vitro through the formation of fluorescent conjugates. The relative cell viability decreased by 33% corresponding to FND-300 at a concentration of 4 mg mL⁻¹. These results confirmed the presence of the FNDs in roasted chicken and revealed their potential bioeffects on human health, which calls for more research and evaluation.

中文翻译：

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烤鸡肉中的荧光纳米点的生物分布及其与多巴胺的相互作用†

食源性纳米颗粒的潜在健康风险是公众健康的重要问题。在这项工作中，研究了烤鸡肉中一类荧光纳米点（FND）的形成和理化性质。已经发现，随着焙烧温度从200℃升高到300℃，FND的尺寸显着减小，从17.1 nm减小到2.1 nm。主要包含碳（65％）的FND在紫外光下会发出强烈的荧光，表现出与激发有关的发射行为。在200、250和300°C下确定FND的荧光量子产率，分别为6.71±0.21、12.85±0.34和17.46±0.42％。这些FND不仅可以被活细胞吸收并分散在细胞质内，而且还可以通过血脑屏障（BBB）并在口服喂食后在小鼠的大脑中积聚。荧光和傅里叶变换红外（FTIR）光谱分析的结果清楚地表明FND可以与神经递质多巴胺相互作用在体外通过荧光结合物的形成。在4 mg mL ^-1的浓度下，相对细胞活力降低了33％，相当于FND-300 。这些结果证实了FNDs在烤鸡中的存在，并揭示了它们对人体健康的潜在生物影响，这需要进行更多的研究和评估。