Assessment of the health effects of fumes generated from frying oil by DNA micro array

利用培养的大鼠肝细胞和DNA微阵列技术，对煎炸马铃薯产生的烟雾对健康的影响进行了评估。土豆用色拉油（TAG）或富含二酰基甘油的油（DAG）油炸，烟雾被收集在冷阱中与大鼠肝细胞一起孵卵，或者被引入一个玻璃容器中，老鼠被保存在玻璃容器中，以评估对肝脏基因表达模式的影响。化学分析和细胞毒性评价表明，两种精油的主要细胞毒性物质可能是挥发性醛类物质。两种煎炸油的烟雾通常会加速肝脏中金属硫蛋白和脂素等许多基因的表达，但一些与干扰素相关的基因的表达被DAG的烟雾比TAG的烟雾更显著地加速。

The health effects of the fumes generated from potato frying were assessed by the incubation with cultivated rat hepatocytes and the DNA microarray technology. Potatoes were 'fried using the salad oil (TAG) or the diacylglycerol-rich oil (DAG) and the fumes were collected in the cold trap to incubated with the rat hepatocytes or introduced to a glass vessel-in which mice were kept to assess the effect on gene expression-pattern in the liver. Chemical analysis and cytotoxicity assessment showed that the major cytotoxic substances could be volatile aldehydes in both oils. Expression of many genes in the liver such as metallothionein and lipin were commonly accelerated with disposure to the fumes from two frying oils, but the expression of some genes related to interferon was accelerated more remarkably by the fume from DAG than that from TAG.