气候变化领域集成服务门户(CCPortal): PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)

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DOI	10.1016/j.atmosenv.2020.117750
	PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)
	Sun J.; Shen Z.; Niu X.; Yu J.; Zhang Y.; Liu S.; Niu X.; Zhang Y.; Xu H.; Li X.; Cao J.
发表日期	2020
ISSN	1352-2310
卷号	239
英文摘要	Fine particulate matter (PM2.5) emitted from commercial cooking activities can lead cardiovascular diseases to humans. In this study, PM2.5 filter samples were collected from the exhausts of six typical and commercial cuisines including Sichuan cuisine, Shaanxi Cuisine, Northeast Chinese cuisine, Shaanxi snacks, hotpot and Chinese barbecue (BBQ) in the Northern China. Chemical components of carbonaceous fractions, water-soluble inorganic ions, elements, and polycyclic aromatic hydrocarbons [including parent PAHs (pPAHs), alkylated PAHs (aPAHs), oxygenated PAHs (oPAHs) and nitro PAHs (nPAHs)] were quantified. The bioreactivities in vascular smooth muscle cells (VSMCs) induced by the exposures to the PM2.5 were also measured. The PM2.5 concentration levels in the kitchen exhausts ranged from the lowest of 290 ± 104 μg m−3 for the Northeast Chinese cuisine to the highest of 3400 ± 978 μg m−3 for the Chinese BBQ. The PM2.5 composition was predominantly comprised of organic carbon (OC), especially for Sichuan and Shaanxi cuisines. The highest PAHs concentration was shown in the Chinese BBQ, followed by the stir-fry-dominated cuisines (i.e., Sichuan, Shaanxi and Northeast Chinese cuisines), and boiling-dominated cuisines (i.e., Shaanxi snacks and hotpot). The pPAH was the most dominated PAHs group. Our results demonstrated that higher cooking temperatures and larger oil consumptions could promote the PAHs formations. The levels of PM2.5 cytotoxicity for the examined cuisines showed a descending order of the Chinese BBQ > stir-fry-dominated cuisines > boiling-dominated cuisines. In addition, the Person's correlations demonstrated that the cooking emitted PM2.5 were much interrelated with the inflammation induction (R > 0.80) than the oxidative stress (R > 0.60) due to the toxic chemical compositions. Using the stepwise regression model, the bioreactivities in VSMCs were found to be conquered by the concentration levels of 12 key chemical components such as chromium (Cr) and 9-methylanthracene. The regression formula explained nearly 100% of the variations on the induced bioreactivities (R2 = 1.00), suggesting that the suppression of emissions of Cr (or 9-methylanthracene) could be efficient in reducing the cytotoxicity induced by cooking emitted PM2.5. © 2020 Elsevier Ltd
关键词	Cooking emissions PAHs PM2.5 Vascular smooth muscle cell
语种	英语
scopus关键词	Cells; Muscle; Oils and fats; Organic carbon; Regression analysis; Carbonaceous fractions; Cardio-vascular disease; Concentration levels; Cooking temperatures; Fine particulate matter (PM2.5); PM2.5 concentration; Vascular Smooth Muscle Cells; Water soluble inorganic ions; Polycyclic aromatic hydrocarbons; 9 methylanthracene; alkyl group; ammonia; anthracene derivative; calcium ion; carbon; chloride ion; chromium; element; heavy metal; interleukin 1beta; magnesium ion; monocyte chemotactic protein 1; nitrate; oil; organic carbon; polycyclic aromatic hydrocarbon; potassium ion; reactive oxygen metabolite; sodium ion; sulfate; toxic substance; unclassified drug; bioactivity; cardiovascular disease; cell; chromium; concentration (composition); human activity; inorganic compound; muscle; organic carbon; oxidative stress; PAH; particulate matter; pollution exposure; alkylation; animal cell; Article; cardiovascular system; chemical composition; China; controlled study; cooking; correlation analysis; correlation coefficient; cytotoxicity; fast food; high temperature; inflammation; kitchen; limit of detection; male; nonhuman; oxidative stress; particle size; particulate matter; priority journal; quantitative analysis; rat; regression analysis; restaurant; vascular smooth muscle cell; China; Shaanxi; Sichuan; Lamprididae
来源期刊	ATMOSPHERIC ENVIRONMENT
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/249013
作者单位	Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China; The Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong; School of Pharmacy, Xi'an Jiaotong University, Xi'an, 710061, China; Key Lab of Aerosol Chemistry & Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710049, China; School of Human Settlements and Civil Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
推荐引用方式 GB/T 7714	Sun J.,Shen Z.,Niu X.,et al. PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)[J],2020,239.
APA	Sun J..,Shen Z..,Niu X..,Yu J..,Zhang Y..,...&Cao J..(2020).PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs).ATMOSPHERIC ENVIRONMENT,239.
MLA	Sun J.,et al."PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)".ATMOSPHERIC ENVIRONMENT 239(2020).