烹调油烟的遗传毒性研究

A Study on Genetoxlcity of Cooking Oil Fume

本文选择了代表不同遗传终点,体外、体内两个水平的三个短期试验(Ames试验、SCE/V79试验、小鼠骨髓微核试验)组成短测系统,研究菜油烹调油烟的遗传毒性。结果表明菜油烹调油烟具有致突变性,在1.0～5.0mg/皿浓度范围内,使鼠伤寒沙门氏菌(TA98+S9)菌落回变数增高;0.05～0.5mg/mL浓度范围内,能明显增加V79细胞SCE数;小鼠吸入烹调油烟一周,骨髓嗜多染红细胞微核率即显著升高,随着染毒时间延长呈现良好的时一效关系。综合三个试验结果,采用近年提出的“CPBS”法预测,菜油烹调油烟为潜在致癌物的可能概率为0.965,提示烹调油烟为中国妇女肺癌发病的可疑因素。

The genotoxic potential of rapeseed oil cooking fume was investigated by a battery of short-term tests ( Ames test, SCE/V79 in vitro and Mice Micronucleus invivivo test ) which were representative of different genetic points and in vitro, in vivo two acting levels. The results showed that the cooking fume contained mutagenic activity. In the presence of S9 mix, an increase in the numter of the Salmonella TA98 was found at the doses ranging from 1,0 to 5.0 mg/plate, and the SCE frequencies of V79 cellwewere markedly raised at doses ranging from 0.05 to 0.5 mg/ml. The positive result was also obtained in Mice Micronucleus assayy, inhaling the cooking fume a week late the frequency of mice bone-marrow MN-PCE was noticeab-lely increased and it showed a good dose-response relationship during the exposure. Applying the CPBS method to evaluate the three short-term test results, the cooking fume predictive probability of carcinogenicity was 0.965, it suggestthat the cooking fume exposure may be a suspicious factor of women lung cancer of China.