Evaluation of flavourings potentially used in a heated tobacco product: Chemical analysis, in vitro mutagenicity, genotoxicity, cytotoxicity and in vitro tumour promoting activity
Evaluation of flavourings potentially used in a heated tobacco product: Chemical analysis, in vitro mutagenicity, genotoxicity, cytotoxicity and in vitro tumour promoting activity
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DOI：
10.1016/j.fct.2018.05.058
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发表时间：
2018-08-01
影响因子：
4.3
通讯作者：
Proctor, Chris
中科院分区：
文献类型：
--
作者：
Crooks, Ian;Neilson, Louise;Proctor, Chris
我们设计了一种新型烟草加热产品 (THP)，可加热烟草以释放尼古丁和雾化成分，例如烟草棒中的甘油和烟草挥发物 (Neostik)。与香烟烟雾相比，加热烟草可显着降低气溶胶中燃烧产生的有毒物质的水平。本研究旨在确定 THP 中包含的潜在调味剂是否会增加排放物中的有毒物质水平或改变体外反应。加香和未加香的 Neostik 排放物中测得的有毒物质水平相似，并且显着低于参考卷烟 3R4F 的排放量。在 Ames 试验或小鼠淋巴瘤试验中，没有观察到 Neostiks 具有致突变性。使用两种 Neostiks 的 V79 细胞进行的体外微核测试有证据表明，基因毒性反应较弱，并且这些反应低于 3R4F。它们在 Bhas 42 细胞转化测定中没有显示出促肿瘤潜力，并且在中性红摄取测定中没有细胞毒性。 3R4F 在所有测定中均以显着较低的浓度引发毒性反应。与未调味的 Neostik 相比，在测试的 Neostik 中添加调味剂并没有改变 THP 排放的化学特征，也没有改变体外反应。
We designed a novel tobacco-heating product (THP) that heats tobacco to release nicotine and aerosolised components, such as glycerol and tobacco volatiles from a tobacco rod (Neostik). Heating tobacco significantly reduces levels of combustion-derived toxicants in the aerosol compared to cigarette smoke. This study was conducted to determine whether the inclusion of potential flavourings in the THP would add to the levels of toxicants in the emissions or alter in vitro responses. Levels of measured toxicants were similar in the flavoured and unflavoured Neostik emissions and significantly less than emissions from the reference cigarette, 3R4F. No mutagenicity was observed with the Neostiks in the Ames test or in the mouse lymphoma assay. There was evidence of a weak genotoxic response in the in vitro micronucleus test using V79 cells from both Neostiks and these responses were less than 3R4F. They did not show tumour-promoting potential in the Bhas 42 cell transformation assay and were not cytotoxic in the Neutral Red uptake assay. 3R4F elicited toxic responses in all assays at significantly lower concentrations. The addition of flavourings to the Neostik tested did not alter the chemical profile of THP emissions or change in vitro responses relative to the unflavoured Neostik.