The chemical composition and toxicological effects of fine particulate matter (PM 2.5 ) emitted from different cooking styles.

Autor: Bandowe BAM; Institute of Geography, University of Bern, Hallerstrasse 12, 3012, Bern, Switzerland; Max Planck Institute for Chemistry, Multiphase Chemistry Department, Hahn-Meitner-Weg 1, 55128, Mainz, Germany., Lui KH; The Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong, China., Jones T; School of Earth and Environmental Sciences, Cardiff University, Park Place, Cardiff, UK., BéruBé K; School of Biosciences, Cardiff University, Museum Avenue, Cardiff, UK., Adams R; Cardiff School of Health Sciences, Cardiff Metropolitan University, Western Avenue, Cardiff, UK., Niu X; The Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong, China., Wei C; Shanghai Carbon Data Research Center (SCDRC), CAS Key Laboratory of Low-Carbon Conversion Science and Engineering, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai, 2010210, China., Cao JJ; Key Laboratory of Aerosol Chemistry and Physics, SKLLQG, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710075, China; Institute of Global Environmental Change, Xi'an Jiaotong University, Xi'an, China., Lee SC; Department of Civil and Structural Engineering, Research Center of Urban Environmental Technology and Management, The Hong Kong Polytechnic University, Hong Kong, China., Chuang HC; School of Respiratory Therapy, College of Medicine, Taipei Medical University, Taipei, Taiwan; Division of Pulmonary Medicine, Department of Internal Medicine, Shuang Ho Hospital, Taipei Medical University, Taipei, Taiwan., Ho KF; The Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong, China. Electronic address: kfho@cuhk.edu.hk.
Jazyk: angličtina
Zdroj: Environmental pollution (Barking, Essex : 1987) [Environ Pollut] 2021 Nov 01; Vol. 288, pp. 117754. Date of Electronic Publication: 2021 Jul 07.
DOI: 10.1016/j.envpol.2021.117754
Abstrakt: The mass, chemical composition and toxicological properties of fine particulates (PM 2.5 ) emitted from cooking activities in three Hong Kong based restaurants and two simulated cooking experiments were characterized. Extracts from the PM 2.5 samples elicited significant biological activities [cell viability, generation of reactive oxygen species (ROS), DNA damage and inflammation effect (TNF-α)] in a dose-dependent manner. The composition of PAHs, oxygenated PAHs (OPAHs) and azaarenes (AZAs) mixtures differed between samples. The concentration ranges of the Σ30PAHs, Σ17OPAHs and Σ4AZAs and Σ7Carbonyls in the samples were 9627-23,452 pg m -3 , 503-3700 pg m -3 , 33-263 pg m -3 and 158 - 5328 ng m -3 , respectively. Cell viability caused by extracts from the samples was positively correlated to the concentration of benzo[a]anthracene, indeno[1,2,3-cd]pyrene and 1,4-naphthoquinone in the PM 2.5 extracts. Cellular ROS production (upon exposure to extracts) was positively correlated with the concentrations of PM 2.5 , decaldehyde, acridine, Σ17OPAHs and 7 individual OPAHs. TNF-α showed significant positive correlations with the concentrations of most chemical species (elemental carbon, 16 individual PAHs including benzo[a]pyrene, Σ30PAHs, SO 4 2- , Ca 2+ , Ca, Na, K, Ti, Cr, Mn, Fe, Cu and Zn). The concentrations of Al, Ti, Mn, Σ30PAHs and 8 individual PAHs including benzo[a]pyrene in the samples were positively correlated with DNA damage caused by extracts from the samples. This study demonstrates that inhalation of PM 2.5 emitted from cooking could result in adverse human health effects.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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