In vivo respiratory toxicology of cooking oil fumes: Evidence, mechanisms and prevention
| Autor: | Yang Wu, Qihong Deng, Ping Ma, Linjing Deng, Yongsheng Ma, Fang Xiao, Xu Yang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Environmental Engineering
Lung Neoplasms Health Toxicology and Mutagenesis medicine.medical_treatment Inflammation Apoptosis Pharmacology medicine.disease_cause Airway resistance Environmental Chemistry Medicine Animals Cooking Respiratory system Lung cancer Waste Management and Disposal Lung Air Pollutants business.industry Vitamin E medicine.disease Pollution respiratory tract diseases Rats medicine.anatomical_structure Toxicity Female medicine.symptom business Oxidative stress |
| Zdroj: | Journal of hazardous materials. 402 |
| ISSN: | 1873-3336 |
| Popis: | Background As cooking is an essential part of people’s daily life, cooking oil fumes (COF) has been recognized as one of the major indoor air pollutant. Mounting epidemiological evidence has indicated that COF exposure is significantly associated with an increased risk of various health effects including lung cancer, but toxicological studies are very limited. Objectives We conduct a systematic study to provide toxicological evidence of COF exposure on the lungs, to examine the underlying toxicological mechanism, and to suggest intervention measures to mitigate this toxicity. Methods A total 96 female rats were randomly divided into control groups, COF exposure groups (0.2, 2, 20 mg/kg) and vitamin E protection groups, receiving appropriate treatment for 30 days. First we measured airway hyperresponsiveness (AHR) followed by a lung histological analysis to investigate the toxicological effects of COF. We next analyzed the biomarkers of oxidative stress, inflammation, and apoptosis to examine the underlying toxicological mechanism, and finally we investigated the protective effects of vitamin E against the toxicity of COF. Results AHR measurement indicated that the airway resistance increased with the COF dose and the lung histological assay showed narrowing of the airway lumen, which provided evidence of the toxicological effects of COF. The biomarkers of oxidative stress (ROS and MDA), pro-inflammation (TNF-α and IL-1β), and apoptosis (NF-κB and Caspase-3) were all significantly increased with COF dose. We observed that above toxicological effects and biomarker levels induced by COF were significantly ameliorated after administration of VE. Conclusion The toxicity of cooking oil fumes on the lungs is clear from the evidence and mechanism, and can be ameliorated by vitamin E. We suggested that oxidative stress may be primarily responsible for the observed cooking oil fumes-induced toxicity. |
| Databáze: | OpenAIRE |
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