Noncovalent Functionalized Graphene Nanocarriers from Graphite for Treating Thyroid Cancer Cells.

Here, biocompatible graphene (G) nanocarriers decorated with iron oxide nanoparticles (IONPs) were prepared using 2-(methacryloyloxy)ethyl phosphorylcholine (MPC) and poly(ethylene glycol) monomethacrylate (PEGMA). For this, we report the use of graphite directly instead of graphene oxide or reduced graphene oxide. Graphene nanocarrier (in situ GIOPMPC) was prepared in one-pot by in situ copolymerization of MPC and PEGMA monomers in the presence of IONPs and G. GIOPMCP nanocarriers were prepared by sonication using PMPC-co-PEGMA copolymers in the presence of IONPs and G. The prepared graphene nanocarriers were thoroughly characterized by various techniques. The analyses confirmed the successful preparation of nanocarriers with even distributions of PMPC-co-PEGMA and IONPs on surface G. The IONPs were coordinated through the phosphate groups in PMPC. Excellent dispersibility of the graphene nanocarriers in water enabled drug delivery applications. The prepared nanocarriers did not show significant cytotoxicity to the thyroid cancer cells up to 8 mg/mL (IC50: 38.26 mg/mL). Thyroid cancer cells were stably transduced with a bioluminescent reporter to monitor cell cytotoxicity. Doxorubicin (DOX) was loaded onto in situ GIOPMPC nanocarriers at two different concentrations and was successfully delivered to thyroid cancer cells, resulting in strong cytotoxicity. Moreover, signaling mechanistic analyses showed apoptosis activation, inhibition of anti-apoptosis and proliferation, and increased DNA damage in the thyroid cancer cells.

Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages.

BACKGROUND: The introduction of ready-to-drink (RTD) green tea beverage has allowed diverse consumers to consume green teas and related products. Green tea that has been traditionally consumed for its delicate flavor characteristics is also widely consumed for its recognition as a healthy product. Because it is reported that age difference exists in consideration of health-related information, the objective of the study was to investigate how sensory and non-sensory factors, in particular health-related information, price and packaging, would affect the flavor acceptability of green tea beverages, depending on consumers' age and gender. RESULTS: Regardless of the product information, old consumers preferred products that provided an indication of health beneficial effect. On the other hand, young consumers tended to be influenced by extrinsic product information such as packaging, brand/manufacturer and/or price, though these consumers were not so much influenced by health beneficial information as were the old consumers. CONCLUSION: The findings of the study implied that the influence of non-sensory information such as health beneficial information in flavor liking differed depending mostly on consumers' age, and little on gender, for RTD green tea beverages.

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

BACKGROUND: The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS: The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION: Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis.