Cardiac Toxicity of Flavorings in Electronic Nicotine Delivery Systems

电子尼古丁递送系统中调味料的心脏毒性 吸烟的烟草正在减少，但电子尼古丁传递系统(END)的使用正在减少 越来越受欢迎，特别是在青少年和年轻成年人群体中。而烟草的心脏毒性 吸烟已经得到了广泛的研究并得到了很好的证实，吸烟可能会对心脏产生毒性 产品及其设计特点，如添加的调味品，在很大程度上没有得到充分的探索。例如，一个 电子尼古丁输送的一种形式，称为蒸发，使用“e-液体”来产生“e-蒸气”，一种可吸入的 烟雾状的雾化混合物，含有尼古丁和香料。在这里，我们建议研究电子液体是如何 在细胞培养和动物模型中，不同的风味对心脏的体外和体内毒性有影响。我们的 假说是吸入电子液体调味品会增加心脏氧化应激，导致 对电生理毒性和心律失常的影响。我们将以三个目标进行研究：1)- 研究e-液体调味料的体外心脏损伤和毒性，2)-研究体内心脏 电子液体调味品的危害和毒性，以及3)--研究氧化应激在调节 电子调味品的心脏毒性。我们相信，这项建议将产生新的、有用的和有重点的 利用功能和细胞研究电子液体调味品在体内和体外的潜在不良影响 心脏损伤的指标。我们的发现有望增加我们对 终端产品设计的调味性方面可能会导致体内和体外的心脏毒性。

CARDIAC TOXICITY OF FLAVORINGS IN ELECTRONIC NICOTINE DELIVERY SYSTEMS Tobacco cigarette smoking is on the decline, but the usage of electronic nicotine delivery systems (ENDS) is gaining popularity, specifically in the teen and young adult age groups. While the cardiac toxicity of tobacco cigarette smoking has been widely studied and is well established, the possible cardiac toxicity of ENDS products and their design characteristics, such as added flavorings, are largely underexplored. For instance, a form of electronic nicotine delivery known as vaping, uses “e-liquid” in order to generate “e-vapor”, an inhalable smoke-like aerosolized mixture containing nicotine and flavors. Here, we propose to investigate how e-liquids with different flavors affect cardiac in-vitro and in-vivo toxicity, in cell culture and in animal models. Our hypothesis is that inhalation exposure to e-liquid flavorings increases cardiac oxidative stress, leading to electrophysiological toxicity and arrhythmogenesis. We will conduct our studies in three aims: 1)- To investigate the in-vitro cardiac harm and toxicity of e-liquid flavorings, 2)- To investigate the in-vivo cardiac harm and toxicity of e-liquid flavorings, and 3)- To investigate the role of oxidative stress in mediating the cardiac toxicity of e-liquid flavorings. We believe that this proposal will produce new, useful and focused insights into the potential in-vivo and in-vitro adverse effects of e-liquid flavorings using functional and cellular indicators of cardiac harm. Our findings will hopefully be valuable in increasing our understanding of whether the flavoring aspect of ENDS products design could cause cardiac in- vivo and in- vitro toxicities.