Fiche publication
Date publication
avril 2023
Journal
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Auteurs
Membres identifiés du Cancéropôle Est :
Pr MONASSIER Laurent
,
Dr BECKER Guillaume
Tous les auteurs :
Sabo AN, Filaudeau E, Da Silva S, Becker G, Monassier L, Kemmel V
Lien Pubmed
Résumé
Most people consider that electronic cigarettes are safer than tobacco and are marketed as quit-smoking products. The e-liquid, which usually contains propylene glycol (PG) and vegetable glycerin (VG) in different ratios, nicotine and a wide variety of flavours, is heated by a coil and the aerosol droplets are primarily delivered to the alveolar area where nicotine and other molecules cross the alveolar-capillary barrier (ACB). However, e-cigarettes effects on the ACB are not yet established. In our study, a well-characterised in vitro model of the ACB was exposed to PG and VG and to five flavoured e-liquids with and without nicotine. The vehicles, due to their hypertonic properties, modulated the ACB integrity by modifying occludin expression. Below a 10% concentration, the vehicles did not trigger oxidative stress or cell death. Different results were observed between flavoured e-liquids: while red fruits and mint-eucalyptus disrupted ACB integrity, triggered oxidative stress and cell death, blond tobacco had no worse effect compared to the vehicles. However, the addition of nicotine in the latter e-liquid increased oxidative stress and cell death compared to the vehicles. Finally, mint-eucalyptus e-liquid increased some inflammation markers. Our results revealed that e-liquids alter ACB homeostasis, depending on flavour and nicotine presence.
Mots clés
Alveolar-capillary barrier, Barrier disruption, Cell death, E-cigarettes, Inflammation, Oxidative stress
Référence
Food Chem Toxicol. 2023 04;174:113650
