Maryland Institute for Applied Environmental Health, University of Maryland School of Public Health, College Park, MD, USA.
School of Medicine, Institute for Genome Sciences and Department of Microbiology and Immunology, University of Maryland, 801 West Baltimore Street, Office #622, Baltimore, MD, 21201, USA.
Microbiome. 2017 Feb 15;5(1):22. doi: 10.1186/s40168-017-0235-0.
There is a paucity of data regarding the microbial constituents of tobacco products and their impacts on public health. Moreover, there has been no comparative characterization performed on the bacterial microbiota associated with the addition of menthol, an additive that has been used by tobacco manufacturers for nearly a century. To address this knowledge gap, we conducted bacterial community profiling on tobacco from user- and custom-mentholated/non-mentholated cigarette pairs, as well as a commercially-mentholated product. Total genomic DNA was extracted using a multi-step enzymatic and mechanical lysis protocol followed by PCR amplification of the V3-V4 hypervariable regions of the 16S rRNA gene from five cigarette products (18 cigarettes per product for a total of 90 samples): Camel Crush, user-mentholated Camel Crush, Camel Kings, custom-mentholated Camel Kings, and Newport Menthols. Sequencing was performed on the Illumina MiSeq platform and sequences were processed using the Quantitative Insights Into Microbial Ecology (QIIME) software package.
In all products, Pseudomonas was the most abundant genera and included Pseudomonas oryzihabitans and Pseudomonas putida, regardless of mentholation status. However, further comparative analysis of the five products revealed significant differences in the bacterial compositions across products. Bacterial community richness was higher among non-mentholated products compared to those that were mentholated, particularly those that were custom-mentholated. In addition, mentholation appeared to be correlated with a reduction in potential human bacterial pathogens and an increase in bacterial species resistant to harsh environmental conditions.
Taken together, these data provide preliminary evidence that the mentholation of commercially available cigarettes can impact the bacterial community of these products.
关于烟草制品中的微生物成分及其对公众健康的影响，数据非常有限。此外，对于与添加薄荷醇相关的细菌微生物群，尚未进行比较特征描述，薄荷醇是烟草制造商近一个世纪以来一直在使用的一种添加剂。为了填补这一知识空白，我们对来自用户和定制薄荷醇/非薄荷醇香烟对以及商业薄荷醇产品的烟草进行了细菌群落分析。使用多步酶和机械裂解方案提取总基因组 DNA，然后从五个香烟产品（每个产品 18 支香烟，共 90 个样本）的 16S rRNA 基因的 V3-V4 高变区进行 PCR 扩增：骆驼压碎，用户薄荷醇骆驼压碎，骆驼国王，定制薄荷醇骆驼国王和新港薄荷醇。在 Illumina MiSeq 平台上进行测序，并使用定量微生物生态学（QIIME）软件包处理序列。
在所有产品中，假单胞菌是最丰富的属，包括恶臭假单胞菌和恶臭假单胞菌，无论是否添加薄荷醇。但是，对五个产品的进一步比较分析表明，产品之间的细菌组成存在显着差异。与薄荷醇产品相比，非薄荷醇产品的细菌群落丰富度更高，尤其是那些定制的薄荷醇产品。此外，薄荷醇似乎与减少潜在的人类细菌病原体和增加对恶劣环境条件具有抗性的细菌物种有关。
总而言之，这些数据初步表明，市售香烟的薄荷醇化可能会影响这些产品的细菌群落。
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