Cherng Shur-Hueih, Huang Kuo Hao, Yang Sen-Chih, Wu Tzu-Chin, Yang Jia-Ling, Lee Huei
Institute of Toxicology, Chung Shan Medical University, Taichung, Taiwan, Republic of China.
J Toxicol Environ Health A. 2002 Feb;65(3-4):265-78. doi: 10.1080/15287390252800855.
Epidemiological studies have indicated that the exposure to carcinogenic components formed during the cooking of food might be associated with lung cancer risk of Chinese women. Previous studies have confirmed that cooking oil fumes from frying fish (COF) contained relatively high amount of benzo[a]pyrene, 2-methyl-3,8-dimethylimidazo[4,5-f] qunoxaline, benzene, and 1,3-butadiene, reported in fumes from heated soybean oil. Thus, we consider that oxidative stress induced by COF may play a role in lung cancer development among Chinese women. To verify whether the oxidative DNA damage was induced by COF, high-performance liquid chromatography (HPLC) analysis data showed that the levels of 8-hydroxydeoxyguanine (8-OH dG) were increased in a dose-dependent manner when calf thymus DNA reacted with various concentrations of COF. Since human 8-oxoguanine DNA glycosylase 1 (hOGG1) was a repair enzyme for removing 8- OH dG from damaged DNA, we hypothesized that hOGG1 mRNA may be used to assess the risk of oxidative damage induced by the exposure of COF. The results from reverse-transcription polymerase chain reaction showed that the hOGG1 mRNA expression was induced by hydrogen peroxide (H2O2) and COF in human lung adenocarcinoma CL-3 cells. To elucidate whether hOGG1 mRNA expression was an exposure biomarker of COF, a cross-sectional study of 238 subjects including 94 professional cooks, 43 housewives, and 101 COF-nonexposed control subjects was conducted. The hOGG1 mRNA expression frequencies of COF-exposed cooks (27 of 94, 28.7%) and housewives (6 of 43, 14%) were significantly higher than those of control subjects (4 of 101, 4%). After adjusting for age, sex, and smoking and drinking status, the odds risks (ORs) of housewives versus control and cooks versus control were 3.94 (95% confidence interval [CI] = 0.95-16.62) and 10.12 (95% CI = 2.83-36.15), respectively. These results indicated that hOGG1 may be adequate to act as an exposure biomarker to assess the oxidative DNA damage induced by COF. This also suggests that oxidative stress induced by COF may play a role in lung cancer development among Chinese women.
流行病学研究表明，接触食物烹饪过程中形成的致癌成分可能与中国女性患肺癌的风险有关。先前的研究证实，煎鱼产生的烹饪油烟（COF）中含有相对大量的苯并[a]芘、2-甲基-3,8-二甲基咪唑[4,5-f]喹喔啉、苯和1,3-丁二烯，这些物质在加热大豆油产生的油烟中也有报道。因此，我们认为COF诱导的氧化应激可能在中国女性肺癌的发生中起作用。为了验证COF是否会诱导氧化性DNA损伤，高效液相色谱（HPLC）分析数据表明，当小牛胸腺DNA与不同浓度的COF反应时，8-羟基脱氧鸟苷（8-OH dG）的水平呈剂量依赖性增加。由于人类8-氧代鸟嘌呤DNA糖基化酶1（hOGG1）是一种从受损DNA中去除8-OH dG的修复酶，我们假设hOGG1 mRNA可用于评估COF暴露诱导的氧化损伤风险。逆转录聚合酶链反应的结果表明，过氧化氢（H2O2）和COF可诱导人肺腺癌CL-3细胞中hOGG1 mRNA的表达。为了阐明hOGG1 mRNA表达是否是COF的暴露生物标志物，我们对238名受试者进行了一项横断面研究，其中包括94名职业厨师、43名家庭主妇和101名未接触COF的对照受试者。接触COF的厨师（94名中的27名，28.7%）和家庭主妇（43名中的6名，14%）的hOGG1 mRNA表达频率显著高于对照受试者（101名中的4名，4%）。在调整年龄、性别、吸烟和饮酒状况后，家庭主妇与对照以及厨师与对照的优势风险（OR）分别为3.94（95%置信区间[CI]=0.95-16.62）和10.12（95%CI=2.83-36.15）。这些结果表明，hOGG1可能足以作为一种暴露生物标志物来评估COF诱导的氧化性DNA损伤。这也表明，COF诱导的氧化应激可能在中国女性肺癌的发生中起作用。
