Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/138262
Title: APPLICATION OF SMALL MOLECULAR FLUORESCENT PROBE IN FUCTIONAL FOOD DEVELOPMENT
Authors: LIANG DONG
Keywords: Hydrogen sulfide, polysulfide, garlic, stinky bean, singlet oygen, fluorescent probe
Issue Date: 7-Aug-2017
Source: LIANG DONG (2017-08-07). APPLICATION OF SMALL MOLECULAR FLUORESCENT PROBE IN FUCTIONAL FOOD DEVELOPMENT. ScholarBank@NUS Repository.
Abstract: This thesis consists of two parts, both involve the usage of small molecular fluorescent probe in functional food development. Hydrogen sulfide (H2S) is a gasotransmitter with important implications in human physiology and pathobiology. Dietary polysulfides derived from organosulfur rich fruits and vegetables can be converted into H2S in certain physiologically relevant conditions, and exert modulating effects on cell signaling. In part I, a fluorescent method for the assessment of H2S releasing capacity was described, and the H2S releasing capacities of ten organosulfur rich fruits and vegetables and several individual polysulfides were evaluated. Moreover, the H2S releasing mechanism of DATS, diallyl disulfide (DADS), GSSA and 3-vinyl-3,4-dihydro-1,2-dithiin (3-VDT) and 1,2,4-trithiolane (TTL) were revealed. Part II is about the development and application of a near infrared (NIR) fluorescent probe for singlet oxygen. The probe employs an IR-780 as the fluorophore, and a dimethylhomoocoerdianthrone (HOCD) moiety as the fluorescence quencher as well as the reaction center for singlet oxygen. The probe showed good selectivity towards singlet oxygen. Besides, a fluorescent method for quantifying singlet oxygen quenching capacity was established, and was applied to measure the singlet oxygen quenching of flavonoids
URI: http://scholarbank.nus.edu.sg/handle/10635/138262
Appears in Collections:Ph.D Theses (Open)

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