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  • Küçük Resim
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    Effects of endogenous molasses carbon dots on macrophages and their potential utilization as anti-inflammatory agents
    (SPRINGER HEIDELBERG, 2020) Yavuz, Emine.; Dinc, Saliha.; Kara, Meryem.
    The biological effect of endogenous food-borne carbon dots (CDs) is one of the controversial issues of current research areas in food biotechnology. In this study, the biocompatibility and biofunctionality of sugar beet molasses-derived fluorescent carbon dots (CDs) were investigated for the first time in mammalian macrophage and fibroblast cells. The molasses CDs were nearly spherical in shape and monodispersed with a typical amorphous structure and a particle size distribution in the range of 1.3-3.8 nm. The anionic molasses CDs could easily enter the cells and exhibited excellent biocompatibility. Importantly, CDs with high photostability not only enabled the intracellular tracking of the nanomaterials by confocal microscopy, but also could reduce the LPS-induced NO production in RAW 264.7 cells. Altogether, endogenous CDs with dual functionality, bioimaging and anti-inflammatory effect, are believed to have great potential as macrophage-mediated theranostic agents.
  • Küçük Resim
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    Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2020) Gümrükçüoğlu, Abidin.; Başoglu, Aysel.; Kolaylı, Sevgi.; Dinç, Saliha.; Kara, Meryem.; Ocak, Miraç.; Ocak, Ümmühan.
    Nitrogen-doped carbon nanodots (CDs) were prepared via the solvothermal method, using urea and triethylene glycol as the starting materials. The as-prepared CDs had individual diameters of approximately 100 nm and were in clusters of different sizes. The surface composition and optical properties of the as-prepared CDs were characterized. They exhibited multicolor emission properties in the visible range when excited with a wide wavelength range. The aqueous solution of the CDs was used in highly sensitive tartrazine determination. The fluorescence quenching of the CDs was in a linear relationship with the concentrations of tartrazine in the range of 0.5-30.0 mu M. The detection limit of the assay was 0.18 mu M. Acceptable recovery results were obtained via spike-recovery experiments on cookie samples.