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

基本信息

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
项目类别：
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

项目摘要

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

项目概要水烟的使用已上升到全球流行的程度，但公众仍然存在这样的误解：通过水烟碗液体冒出的烟雾使其比香烟烟雾更安全。事实上，水烟的烟雾更安全。由于木炭热量的燃烧产物，烟草烟雾 (WTS) 比香烟烟雾更复杂水烟烟草及其调味糖浆的来源、挥发和热解以及不同的效果吸烟行为（抽吸、暂停）会影响木炭温度，进而影响烟雾成分。 “有趣”的水烟口味已被证明可以吸引新用户，市场上的水烟种类也越来越多数千种口味，每种口味都有不同的、未经测试的潜在危害。香烟气溶胶表明，调味剂对自由基的产生和氧化损伤的贡献不同。接下来，但尚未证明，WTS 是从水烟中产生的，其味道与那些水烟的化合物相同我们之前的工作表明，电子液体中发现的烟雾可能会造成类似的氧化损伤。来自苹果美式风味水烟糖浆，不含烟草，导致大量细胞死亡，初步将细胞暴露于一组水烟口味的 WTS 中的数据从逻辑上显示出不同的细胞健康结果。由此可见，烟雾的差异是造成伤害变化的原因，因此，我们建议平行。 a) 表征水烟烟草特有的物理和化学特性的研究（水烟）风味和/或风味类别和吸烟地形，b) 确定该 WTS 造成的危害肺泡细胞在空气-液体界面处暴露于全部烟雾，并且c）定义了物理- 肺泡细胞的化学性质和测量的细胞反应的相似性和差异。细胞死亡、炎症和氧化应激反应将与物理化学相关 WTS 的特性，包括粒度分布、浓度和化学成分，以确定风味成分和吸烟地形的相对贡献。研究将为公共卫生政策提供信息并加速研究发展奠定基础改善暴露于吸入毒物的个人健康的治疗和干预措施