Thesis for the Degree of Master of Engineering
Effects of cooking Oil fumes (COFs) generated at different temperatures on the inflammation response in human lung cells
by
Soonjong Roh
In charge of major work: Young Soo Joung
June 2021
Department of Mechanical Systems Engineering
The Graduate School
Sookmyung Women's University
ABSTRACT
Airborne fine particles in the indoor environment can be absorbed into the body through the respiratory system, causing allergies and various diseases. Most of the indoor fine particles are less than 2.5 μm in diameter, and 65% of the indoor fine particles occur through the cooking process. These cooking-derived fine particles are known to have carcinogenic organic substances such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which are known as food‐borne carcinogens, on their surfaces. Therefore, to identify the mechanisms that cause inflammation when COFs are exposed through the respiratory tract, it is important to identify the characteristics and organic substances of fine particles arising under cooking conditions. Other studies have evaluated the effect of cooking fumes collected at the smoke points on human cells, not considering various cooking temperatures. In addition, the toxicity assessment of the individual components of COFs to the lungs has been dealt with the gas-phase substances such as aldehydes, and the effect of organic substances such as PAHs and HCAs, which are the carcinogenic and genotoxic materials on the lungs, have been clearly explained. From our prior study, we confirmed that the severe inflammatory reactions and lesions occur in the lungs when carbon nanoparticles, which is one of the major components of outdoor fine dust, with the first-class carcinogen Benzo[a]pyrene (BaP), were exposed to the respiratory tract of the mouse. In this study, we investigate the effects of COFs with the main component of HCAs, 2-Amino-1-methyl-6-phenylimidazo (4,5-b)pyridine (PhIP), on the inflammatory response in human lung cells. HCAs were intended to be synthesized at two different temperatures (300℃ and 600℃) from the precursors of PhIP. To evaluate the biological harmfulness of each COF, we measured the cell viability, oxidative stress, and inflammatory cytokine. As result, exposing the COFs, the cell viability decreased with the increase of intracellular reactive oxygen species (ROS) formation over time. Interestingly, in the case of COFs generated at 600℃ with the precursors of PhIP, the induction of pro-inflammatory cytokines such as IL-6 was predominant. These results indicate that the presence of PhIP in COFs generated at temperatures higher than the smoke temperature shows a more inflammation response in the human lung cells. In this study, we newly show that cooking temperature is one of the key factors for the toxicity of COFs to human lung cells. We expect that our findings can contribute to preventing the diseases caused by cooking smoke and suggest directions to minimize the generation of harmful substances depending on the cooking conditions. In addition, our study can provide a decisive basis for evaluating the health effects of indoor fine particles.
Keywords: Indoor fine dust, HCAs, PhIP, Cooking oil fumes, A549, Respiratory inflammation.
https://dcollection.sookmyung.ac.kr/public_resource/pdf/000000070028_20211001133820.pdf