Classification of flavors in cigarillos and little cigars and their variable cellular and acellular oxidative and cytotoxic responses
Classification of flavors in cigarillos and little cigars and their variable cellular and acellular oxidative and cytotoxic responses
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DOI：
10.1371/journal.pone.0226066
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发表时间：
2019-12-11
期刊：
影响因子：
3.7
通讯作者：
Rahman, Irfan
中科院分区：
文献类型：
--
作者：
Lawyer, Gina R.;Jackson, Monica;Rahman, Irfan
淡味烟草产品越来越受欢迎，但仍然不受管制，除了对调味传统卷烟的禁令。由于对小雪茄和小雪茄缺乏监管，供应商可以拥有自己版本的流行口味，每种口味都有不同的化学成分。我们为调味雪茄创建了一个新的分类系统，以便与科学界轻松交流我们的结果。为了解风味小雪茄和小雪茄烟气的理化特性，测定了烟气中颗粒物的粒径分布和浓度。测量非细胞活性氧物质的产生，作为引起细胞中氧化应激的可能性的间接测量。此外，评估小雪茄烟提取物对支气管上皮（Beas-2b）细胞的处理以确定风味诱导的细胞毒性。调味雪茄/小雪茄在口味以及相同口味的品牌之间的测试参数显示出显着差异，但大多数雪茄比研究级香烟显示出更高的产生氧化应激的可能性。与3R 4F参比研究香烟相比，Flavorite雪茄在1.0 μ m和4.0 μ m处产生最大颗粒浓度。用小雪茄烟提取物治疗观察到不同的细胞毒性反应，其中“水果/糖果”和“饮料”毒性最大，但细胞毒性并不比香烟烟雾大。这些有香味的小雪茄必须很好地表征毒性，以防止暴露于香料化学品引起的不良影响。我们的研究提供了深入了解风味注入雪茄/小雪茄的潜在健康影响以及这些产品中这些调味化学品的监管需求。未来的研究是针对确定小雪茄和小雪茄在体内研究的调味毒性。
Flavored tobacco products are increasing in popularity but remain unregulated, with the exception of the ban on flavored conventional cigarettes. Lack of regulation of cigarillos and little cigars allows vendors to have their own version of popular flavors, each with different chemical components. A new classification system was created for flavored cigars in order to easily communicate our results with the scientific community. To understand the physicochemical characteristics of flavored little cigars and cigarillo smoke, size distribution and concentration of particulate matter in smoke were determined. Acellular reactive oxygen species generation was measured as an indirect measurement of the potential to cause oxidative stress in cells. In addition, cigarillo smoke extract treatment on bronchial epithelial (Beas-2b) cells were assessed to determine the flavor-induced cellular toxicity. Flavored cigars/cigarillos showed significant variability in the tested parameters between flavors as well as brands of the same flavor, but most of the cigars showed higher potential of generating oxidative stress, than research grade cigarettes. Flavored cigars produced maximum particle concentrations at 1.0 mu m and 4.0 mu m compared with 3R4F reference research cigarettes. A differential cytotoxic response was observed with cigarillo smoke extract treatments, with "fruits/ candy" and "drinks" being the most toxic, but were not more cytotoxic than smoke from cigarettes. These cigarillos with flavors must be well characterized for toxicity in order to prevent adverse effects caused by exposure to flavor chemicals. Our study provides insight into understanding the potential health effects of flavor-infused cigars/cigarillos and the need for the regulation of those flavoring chemicals in these products. Future research is directed to determine the flavoring toxicity of little cigars and cigarillos in vivo studies.