Identifying correlations between the physico-chemical properties of waterpipe tobacco smoke and its impact on lung cell health, as a function of shisha flavor and smoking topography

确定水烟烟雾的物理化学特性及其对肺细胞健康的影响之间的相关性，作为水烟风味和吸烟地形的函数

• 批准号: 10652772
• 负责人: KAREN K BERND
• 金额: $ 41.01万
• 依托单位: DAVIDSON COLLEGE
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-07-01 至 2026-06-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10652772
• 关键词: Acceleration; Acute; Affect; Air; Alveolar Cell; Apple; Catalogs; Categories; Cause of Death; Cell Death; Cells; Charcoal; Chemicals; Complex; Data; Epidemic; Exposure to; Flavoring; Foundations; Generations; Health; Health Policy; Individual; Inflammation; Inflammatory; Inhalation; Intervention; Investigation; Liquid substance; Lung; Marketing; Measures; Outcome; Oxidative Stress; Particle Size; Pattern; Property; Public Health; Reporting; Research; Smoke; Smoker; Smoking; Smoking Behavior; Source; Temperature; Testing; Thinking; Tobacco; Tobacco smoke; Toxic effect; Toxicology; Variant; Volatilization; Work; alveolar type II cell; biological adaptation to stress; chemical property; cigarette smoke; combustion product; e-cigarette aerosols; electronic liquid; hookah; improved; oxidative damage; physical property; response; tobacco products; tobacco smoke exposure; toxicant

PROJECT SUMMARY Waterpipe use has risen to a global epidemic level and there remains a misperception among the public that bubbling smoke through the hookah bowl liquid renders it safer than cigarette smoke. In fact, waterpipe tobacco smoke (WTS) is more complex than cigarette smoke due to combustion products of the charcoal heat source, volatilization and pyrolysis of the shisha’s tobacco and its flavored syrup and the effect that different smoking behaviors (puffing, pausing) have on charcoal temperature and consequently smoke composition. ‘Fun’ shisha flavors have been shown to attract new users and the market includes an increasing catalog of 1000s of flavors, each with different, untested harm potential. Recent research in the field of electronic cigarette aerosols showed that flavorings differentially contribute to radical generation and oxidative damage. It follows, but has not been shown, that WTS generated from shisha flavored with the same compounds as those found in e-liquids may cause similar oxidative damage. Our previous work demonstrates that smoke generated from Apple Americano flavored shisha syrup, without tobacco, caused significant cell death and preliminary data exposing cells to WTS from a panel of shisha flavors show differential cell health outcomes. It logically follows that differences in the smoke are the cause of the variation in harm. Therefore, we propose parallel investigations that a) characterize the physical and chemical properties that are unique to waterpipe tobacco (shisha) flavor and/or flavor category and smoking topography, b) determine the harm this WTS causes in alveolar cells exposed to whole smoke at the air-liquid interface, and c) define associations between physico- chemical properties and measured cellular responses. Similarities and differences in alveolar cells’ levels of cell death, and inflammation and oxidative stress responses will be correlated to the physico-chemical properties of WTS, including particle size distributions and concentrations and chemical constituents, to determine the relative contributions of flavor components and smoking topographies. The findings from this study will provide a foundation that can inform public health policy and accelerate research developing treatments and interventions that improve the health of individuals exposed to inhaled toxicants

项目摘要 用水管的使用已经上升到全球流行水平，公众之间仍然存在误解 通过水烟碗液体冒泡的烟与香烟烟更安全。实际上，水管 由于木炭的燃烧产品，烟草烟雾（WTS）比香烟烟更复杂 shisha烟草及其调味糖浆的来源，挥发和热解以及不同的作用 吸烟行为（喘气，暂停）在木炭温度下具有烟雾成分。 Shisha的口味已显示可吸引新用户，市场包括越来越多的目录 1000种口味，每种口味具有不同的未经测试危害潜力。电子领域的最新研究 香烟气溶胶表明，调味剂对激进的产生和氧化损害有所不同。 接下来但尚未证明，由shisha产生的wts与与那些相同的化合物调味 在电子液体中发现可能会导致类似的氧化损伤。我们以前的工作表明烟雾产生了 来自没有烟草的Apple Americano味的Shisha糖浆，造成了重大的细胞死亡和初步 将细胞暴露于Shisha风味的WT的数据显示出差异性细胞健康结果。从逻辑上讲 遵循烟雾的差异是造成伤害变化的原因。因此，我们提出平行 研究a）表征了水培烟草独有的物理和化学特性 （shisha）风味和/或风味类别和吸烟地形，b）确定WTS造成的伤害 在空气界面暴露于全烟的肺泡细胞，c）定义物理学之间的关联 化学特性和测量的细胞反应。肺泡细胞水平的相似性和差异 细胞死亡，注射和氧化应激反应将与物理化学相关 WT的特性，包括粒度分布，浓度和化学构成， 确定风味成分和吸烟地形的相对贡献。从中的发现 研究将为公共卫生政策提供信息并加速研究的基础 改善对遗传毒物的个人健康的治疗和干预措施