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In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects
The heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is considered as a human carcinogenic or mutagenic compound that is produced from the co-condensation of creatinine and amino acids as meats cook at high temperatures. The cooking of meats at high temperatures produces fum...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2017
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5589928/ https://www.ncbi.nlm.nih.gov/pubmed/28883490 http://dx.doi.org/10.1038/s41598-017-11502-8 |
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author | Poudel, Bijay Kumar Choi, Jungwook Park, Jae Hong Doh, Kyung-Oh Byeon, Jeong Hoon |
author_facet | Poudel, Bijay Kumar Choi, Jungwook Park, Jae Hong Doh, Kyung-Oh Byeon, Jeong Hoon |
author_sort | Poudel, Bijay Kumar |
collection | PubMed |
description | The heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is considered as a human carcinogenic or mutagenic compound that is produced from the co-condensation of creatinine and amino acids as meats cook at high temperatures. The cooking of meats at high temperatures produces fumes, and these fumes can be suspended as aerosols via the vapor-to-particle (or -droplet) process in a temperature gradient field. Size distributions of the aerosols included a significant portion of nano- and submicron-sized particles, and these can be directly deposited in the lungs and on skin by particle transport phenomena near cooking areas. In this study, for the first time, PhIP-incorporated oleic acid (OA, simulating cooking oil) (PhIP@OA) particles, including individual particulate PhIP as simulated fumes from meat cooking, were constantly produced via collison atomization and subsequent drying processes. The aerosol particles were then dispersed in phosphate-buffered saline for cytotoxicity and senescence-associated β-galactosidase assays, which were compared with dissolved PhIP in dimethyl sulfoxide. PhIP and PhIP@OA did not show significant cytotoxic effects on SHSY5Y, MRC5, and human dermal fibroblast cells compared with the dissolved PhIP but clearly induced premature senescence activities that may be caused by a limited release of PhIP molecules from the particulate PhIP. |
format | Online Article Text |
id | pubmed-5589928 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-55899282017-09-13 In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects Poudel, Bijay Kumar Choi, Jungwook Park, Jae Hong Doh, Kyung-Oh Byeon, Jeong Hoon Sci Rep Article The heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is considered as a human carcinogenic or mutagenic compound that is produced from the co-condensation of creatinine and amino acids as meats cook at high temperatures. The cooking of meats at high temperatures produces fumes, and these fumes can be suspended as aerosols via the vapor-to-particle (or -droplet) process in a temperature gradient field. Size distributions of the aerosols included a significant portion of nano- and submicron-sized particles, and these can be directly deposited in the lungs and on skin by particle transport phenomena near cooking areas. In this study, for the first time, PhIP-incorporated oleic acid (OA, simulating cooking oil) (PhIP@OA) particles, including individual particulate PhIP as simulated fumes from meat cooking, were constantly produced via collison atomization and subsequent drying processes. The aerosol particles were then dispersed in phosphate-buffered saline for cytotoxicity and senescence-associated β-galactosidase assays, which were compared with dissolved PhIP in dimethyl sulfoxide. PhIP and PhIP@OA did not show significant cytotoxic effects on SHSY5Y, MRC5, and human dermal fibroblast cells compared with the dissolved PhIP but clearly induced premature senescence activities that may be caused by a limited release of PhIP molecules from the particulate PhIP. Nature Publishing Group UK 2017-09-07 /pmc/articles/PMC5589928/ /pubmed/28883490 http://dx.doi.org/10.1038/s41598-017-11502-8 Text en © The Author(s) 2017 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Poudel, Bijay Kumar Choi, Jungwook Park, Jae Hong Doh, Kyung-Oh Byeon, Jeong Hoon In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title | In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title_full | In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title_fullStr | In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title_full_unstemmed | In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title_short | In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
title_sort | in vitro exposure of simulated meat-cooking fumes to assess adverse biological effects |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5589928/ https://www.ncbi.nlm.nih.gov/pubmed/28883490 http://dx.doi.org/10.1038/s41598-017-11502-8 |
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