中国科学院机构知识库网格系统: PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)

PM2.5 source profiles from typical Chinese commercial cooking activities in northern China and its influences on bioreactivity of vascular smooth muscle cells (VSMCs)

文献类型：期刊论文


作者	Sun, Jian 1; Shen, Zhenxing 1; Niu, Xinyi 2; Yu, Jinjin 3; Zhang, Yue 1; Liu, Suixin 4; Niu, Xiaofeng 3; Zhang, Yong 4; Xu, Hongmei 1; Li, Xuxiang 5
刊名	ATMOSPHERIC ENVIRONMENT
出版日期	2020-10-15
卷号	239 页码:10
ISSN号	1352-2310
关键词	Cooking emissions PM2.5 PAHs Vascular smooth muscle cell
DOI	10.1016/j.atmosenv.2020.117750
通讯作者	Shen, Zhenxing(zxshen@mail.xjtu.edu.cn)
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 mu g m(-3) for the Northeast Chinese cuisine to the highest of 3400 +/- 978 mu g 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 (R-2 1/4 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.
WOS关键词	POLYCYCLIC AROMATIC-HYDROCARBONS ; FINE PARTICULATE MATTER ; HEALTH-RISK ASSESSMENT ; CHEMICAL-COMPONENTS ; AIR-POLLUTION ; INDOOR AIR ; ELEMENTAL COMPOSITIONS ; CARCINOGENIC RISK ; COARSE PARTICLES ; OXIDATIVE STRESS
资助项目	National Natural Science Foundation of China[41907188] ; Ministry of Science and Technology of China[2013FY112700] ; Natural Science Foundation of Shaanxi Province, China[2019JM-318] ; Natural Science Foundation of Shaanxi Province, China[2019JQ-386] ; China Postdoctoral Science Foundation[2019M653658] ; SKLLQG, Chinese Academy of Sciences[SKLLQG1826]
WOS研究方向	Environmental Sciences & Ecology ; Meteorology & Atmospheric Sciences
语种	英语
出版者	PERGAMON-ELSEVIER SCIENCE LTD
WOS记录号	WOS:000565643000001
资助机构	National Natural Science Foundation of China ; Ministry of Science and Technology of China ; Natural Science Foundation of Shaanxi Province, China ; China Postdoctoral Science Foundation ; SKLLQG, Chinese Academy of Sciences
源URL	[http://ir.ieecas.cn/handle/361006/15252]
专题	地球环境研究所_粉尘与环境研究室
通讯作者	Shen, Zhenxing
作者单位	1.Xi An Jiao Tong Univ, Dept Environm Sci & Engn, Xian 710049, Peoples R China 2.Chinese Univ Hong Kong, Jockey Club Sch Publ Hlth & Primary Care, Hong Kong, Peoples R China 3.Xi An Jiao Tong Univ, Sch Pharm, Xian 710061, Peoples R China 4.Chinese Acad Sci, Inst Earth Environm, Key Lab Aerosol Chem & Phys, Xian 710049, Peoples R China 5.Xi An Jiao Tong Univ, Sch Human Settlements & Civil Engn, Xian 710049, Peoples R China
推荐引用方式 GB/T 7714	Sun, Jian,Shen, Zhenxing,Niu, Xinyi,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]. ATMOSPHERIC ENVIRONMENT,2020,239:10.
APA	Sun, Jian.,Shen, Zhenxing.,Niu, Xinyi.,Yu, Jinjin.,Zhang, Yue.,...&Cao, Junji.(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,239,10.
MLA	Sun, Jian,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):10.

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来源：地球环境研究所

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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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