http://scholars.ntou.edu.tw/handle/123456789/9578
Title: | Enhanced Efficient NIR Photothermal Therapy Using Pleurocidin NRC-03 Peptide-Conjugated Dopamine-Modified Reduced Graphene Oxide Nanocomposite | Authors: | Chen, Yi-Chun Sawettanun, Saranta Chen, Ku-Fan Lee, Chao-Yu Yan, Junyan Chen, Hung-Hsiang Chen, Guan-Wen Lin, Chia-Hua |
Keywords: | CANCER-CELLS;AGENT;NANOPARTICLES;CYTOTOXICITY;EMBRYO | Issue Date: | Feb-2019 | Publisher: | AMER CHEMICAL SOC | Journal Volume: | 4 | Journal Issue: | 2 | Start page/Pages: | 3298-3305 | Source: | ACS OMEGA | Abstract: | Breast cancer remains the leading cause of morbidity and mortality among women. Therefore, there is an urgent need to develop effective treatments for breast cancer. Peptide-based therapies have been applied to treat various diseases, particularly cancer. Peptides that exhibit antimicrobial properties have recently been found to inactivate a wide range of cancer cells. However, some peptides degrade quickly in biological systems. Therefore, peptide-based nanotherapeutic approaches for cancer have been widely studied but are still in the early stages of research. The objective of this study is to synthesize a nanocomposite, NRC-03 peptide conjugated to polydopamine (pDA)-modified reduced graphene oxide (rGO), to facilitate the use of near-infrared light-activatable photothermal therapy to destroy breast tumor cells. The results show that immobilizing NRC-03 on the surface of dopamine-modified rGO can increase the stability of the NRC-03 peptide in a biological system. Furthermore, a burst release of the NRC-03 from NRC-03-pDA/rGO was observed under photothermal and tumor environment conditions. Overall, the results show that NRC-03-pDA/rGO combines the advantages of NRC-03, dopamine, and rGO, displaying excellent biocompatibility and anticancer properties; thus, it shows strong potential for augmenting photothermal therapy for breast cancer. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/9578 | ISSN: | 2470-1343 | DOI: | 10.1021/acsomega.8b03604 |
Appears in Collections: | 食品科學系 03 GOOD HEALTH AND WELL-BEING |
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