標題: Bright carbon dots as fluorescence sensing agents for bacteria and curcumin
作者: Baig, Mirza Muhammad Fahad
Chen, Yu-Chie
應用化學系
Department of Applied Chemistry
關鍵字: Carbon dots;Fluorescence;Bacteria;Curcumin;Forster resonance energy transfer (FRET)
公開日期: 1-Sep-2017
摘要: Carbon dots (C-dots) are fluorescent nanomaterials that possess good photostability and low toxicity. They have been used as sensing probes and bioimaging agents for a variety of biological species. Numerous methods are available to generate C-dots. Nevertheless, simple and straightforward synthesis methods must be explored for the synthesis of C-dots from inexpensive, natural sources. In this study, we developed a simple method to generate C-dots from inexpensive chicken egg whites through a one-step heating reaction. The size of the generated C-dots was 3.3 +/- 0.4 nm, and the quantum yield of the C-dots was as high as similar to 43%. The as-prepared C-dots can be used as multicolor labeling agents for bacteria such as Staphylococcus aureus and Escherichia coli. Furthermore, the generated C-dots can be used as Forster resonance energy transfer sensing probes for curcumin, which is an active ingredient of turmeric and medicinal pigment. The feasibility of using the C-dots as selective sensing probes to determine the amount of curcumin from complex turmeric powder and condensed turmeric tablets is also demonstrated. (C) 2017 Elsevier Inc. All rights reserved.
URI: http://dx.doi.org/10.1016/j.jcis.2017.04.045
http://hdl.handle.net/11536/145546
ISSN: 0021-9797
DOI: 10.1016/j.jcis.2017.04.045
期刊: JOURNAL OF COLLOID AND INTERFACE SCIENCE
Volume: 501
起始頁: 341
結束頁: 349
Appears in Collections:Articles