Pro-inflammatory effects of aerosols from e-cigarette-derived flavoring chemicals on murine macrophages

Macrophages treated with the flavoring chemicals found in flavored electronic cigarettes have been shown to induce an inflammatory response, however, limited data are available on the effect of aerosol exposure to these chemicals. We hypothesized that aerosol exposure to flavoring chemicals found in commercially available flavored e-liquids would result in an increase in pro-inflammatory cytokines in macrophages. Raw264.7 macrophage cell lines were exposed to a low and high dose of propylene glycol/vegetable glycerin (PG/VG) with almond flavoring benzaldehyde (280 μg/ml and 2.1 mg/ml), PG/VG with spicy/clove flavoring eugenol (3.5 mg/ml and 12 mg/ml), or PG/VG with apple flavoring hexyl acetate (500 μg/ml and 2.5 mg/ml). Exposure to PG/VG with 2.1 mg/ml benzaldehyde resulted in a significant increase in KC levels compared to air and PG/VG exposed cells. Exposure to PG/VG with both doses of hexyl acetate resulted in a significant increase in KC and IL-6 levels compared to air exposed cells. Exposure to PG/VG with both doses of eugenol resulted in a significant increase in KC and IL-6 levels compared to air and PG/VG exposed cells. These data indicate the ability of aerosol exposure to e-cigarette flavoring chemicals to significantly increase pro-inflammatory cytokine release in macrophages.