在接触有味道的电子烟液体后,口腔角质细胞的病理生理反应
Abrar Shamim1,2, Hannah Herzog1,3, Raivat Shah1,4
1Department of Biology, Muhlenberg College, 2400 W. Chew Street, Allentown, PA 18104, USA.
Dentistry journal
|February 25, 2025
概括
电子烟的风味,尤其是肉,通过增加氧化应激和炎症来损害口腔上皮细胞. 这项研究强调了风味电子烟对口腔健康的潜在风险.
科学领域:
- 口腔生物学 口腔生物学
- 毒理学 毒理学 毒理学
- 细胞生物学 细胞生物学
背景情况:
- 电子烟 (ECIG) 和风味电子液体越来越受欢迎,特别是在年轻人中.
- 虽然研究了ECIG对气道的影响,但它们对口腔的影响,即初始接触点,理解程度较低.
- 电子液体中的调味剂被怀疑是刺激性物质,这促使对其口服效果进行调查.
研究的目的:
- 研究风味电子液体对口腔上皮细胞 (OKF6/TERT-2细胞系) 的影响.
- 评估细胞反应,包括形态,伤口愈合,氧化应激和炎症标志物.
主要方法:
- 口腔上皮细胞 (OKF6/TERT-2) 被暴露在1%的有或没有风味的电子液体 (烟草,薄荷,肉,草) 中24小时.
- 评估结果包括细胞形态,介质pH,伤口愈合,氧化应激,粘素和紧结基因表达,糖蛋白释放和炎症性细胞因子 (TNFα,IL-6,IL-8).
主要成果:
- 调味的电子液体会影响细胞的融合,粘附和形态.
- 香口味的电子液体显著增加了氧化应激和IL-8的产生.
- 暴露于电子液体减少了伤口愈合和糖蛋白释放,降低了MUC5B的调节,并上调了奥克卢丁和克劳丁-1基因表达.
结论:
- 调味的电子液体,特别是肉,会在口腔上皮细胞中引起不良的病理生理反应.
- 由于电子液体诱导的细胞和炎症失调,ECIG的使用对口腔健康构成风险.
- 这些发现表明,香味电子液体使用与口腔病理之间存在潜在联系.
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