Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/94468
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Type: Journal article
Title: Exploiting mycosporines as natural molecular sunscreens for the fabrication of UV-absorbing green materials
Author: Fernandes, S.
Alonso-Varona, A.
Palomares, T.
Zubillaga, V.
Labidi, J.
Bulone, V.
Citation: ACS Applied Materials and Interfaces, 2015; 7(30):16558-16564
Publisher: American Chemical Society
Issue Date: 2015
ISSN: 1944-8244
1944-8252
Statement of
Responsibility: 
Susana C. M. Fernandes, Ana Alonso-Varona, Teodoro Palomares, Verónica Zubillaga, Jalel Labidi, and Vincent Bulone
Abstract: Ultraviolet radiations have many detrimental effects in living organisms that challenge the stability and function of cellular structures. UV exposure also alters the properties and durability of materials and affects their lifetime. It is becoming increasingly important to develop new biocompatible and environmentally friendly materials to address these issues. Inspired by the strategy developed by fish, algae, and microorganisms exposed to UV radiations in confined ecosystems, we have constructed novel UV-protective materials that exclusively consist of natural compounds. Chitosan was chosen as the matrix for grafting mycosporines and mycosporine-like amino acids as the functional components of the active materials. Here, we show that these materials are biocompatible, photoresistant, and thermoresistant, and exhibit a highly efficient absorption of both UV-A and UV-B radiations. Thus, they have the potential to provide an efficient protection against both types of UV radiations and overcome several shortfalls of the current UV-protective products. In practice, the same concept can be applied to other biopolymers than chitosan and used to produce multifunctional materials. Therefore, it has a great potential to be exploited in a broad range of applications in living organisms and nonliving systems.
Keywords: Mycosporine; natural sunscreen; chitosan; ultraviolet-absorbing material; biocompatibility
Rights: © 2015 American Chemical Society
RMID: 0030031708
DOI: 10.1021/acsami.5b04064
Appears in Collections:Agriculture, Food and Wine publications

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