scholarly journals Using pH-Activable Carbon Nanoparticles as Cell Imaging Probes

Micromachines ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 568 ◽  
Author(s):  
Honggui Lin ◽  
Jianlong Su ◽  
Ranjith Kumar Kankala ◽  
Mingrong Zeng ◽  
Shu-Feng Zhou ◽  
...  

Herein, we demonstrate the fabrication of innovative pH-activable carbon nanoparticles (CNPs) based on urea and citric acid by microwave-assisted green synthesis for application in cell imaging. These CNP-based nanoprobes offer significant advantages of pH responsiveness and excellent biocompatibility. The pH responsiveness ranges from 1.0 to 4.6 and the slightly pH responsiveness ranges from 4.6 to 9.0. In addition, the pH-dependent modification of charge as well as the final diameter of the designed CNPs not only provide support as stable sensors for cell imaging under pH values from 4.6 to 9.0, but can also observe the pH change in cells from 1.0 to 4.6. Importantly, this significantly enhances the cellular internalization process resulting in tumor cell death. Together, we believe that these superior photoluminescence properties of our designed nanomaterials potentially allow for biological labeling, bioimaging, and drug delivery applications.

2014 ◽  
Vol 53 (23) ◽  
pp. 5805-5809 ◽  
Author(s):  
Haoxing Wu ◽  
Jun Yang ◽  
Jolita Šečkutė ◽  
Neal K. Devaraj

2016 ◽  
Vol 7 (5) ◽  
pp. 97-101 ◽  
Author(s):  
JGS Ranasinghe ◽  
WTR Perera

Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101


2017 ◽  
Vol 28 (7) ◽  
pp. 1385-1390 ◽  
Author(s):  
Cheng Chen ◽  
Zhu-Lian Wu ◽  
Ting-Ting Wang ◽  
Xiao-Yan Wan ◽  
Shu-Jun Zhen ◽  
...  

Talanta ◽  
2013 ◽  
Vol 108 ◽  
pp. 59-65 ◽  
Author(s):  
Huiping Yan ◽  
Mingqian Tan ◽  
Demeng Zhang ◽  
Fansheng Cheng ◽  
Hao Wu ◽  
...  

2020 ◽  
Vol 85 (19) ◽  
pp. 12614-12634
Author(s):  
Elaine R. Sodre ◽  
Bruna C. Guido ◽  
Paulo E. N. de Souza ◽  
Daniel F. S. Machado ◽  
Valter H. Carvalho-Silva ◽  
...  

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