Investigation of the mutagenic activity of tobacco smoke

The genotoxic effect of whole tobacco smoke was studied employing the Salmonella/microsome mutagenicity assay, the micronucleus test in mouse bone marrow and UDS in peripheral human lymphocytes. It was established that tobacco smoke (120-480 cm3 in a 16-1 glass chamber, at 1-10 min exposure time) induced a 3-9-fold increase of spontaneous his+ reversion mutation rate in S. typhimurium TA98, but not in strains TA97a, TA100 and TA102. Addition of S9 mix obtained from the liver of Aroclor 1254-treated rats was necessary to reveal the mutagenic activity of tobacco smoke. Treatment of BDF1 mice placed in a 14-1 glass chamber with tobacco smoke (600 cm3 smoke, 2 exposures of 30 min each, with a 1-min interval between them) caused a 2-fold dose-dependent elevation of the number of micronucleated PCE in bone marrow. No cumulative effect was detected when mice were treated with tobacco smoke during 2-28 consecutive days. The effect observed 24 h after tobacco-smoke exposure was abolished 48 h later. Tobacco smoke (180 or 360 cm3) passed through the culture medium (with or without S9 mix) of human peripheral lymphocytes (the cells were then incubated for 60 min at 37 degrees C) did not increase the spontaneous rate of UDS. Both the Salmonella/microsome mutagenicity assay employing S. typhimurium TA98 strain and the micronucleus test in mouse bone marrow might be useful in studying tobacco smoke-induced mutagenesis.     

EFFECT OF YOGURT SWEETNESS ON SENSORY SPECIFIC SATIETY

The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.     

Management of Braula orientalis Örösi (Diptera: Braulidae) in honeybee colonies with tobacco smoke under semiarid conditions

In the present study, bee colonies were smoked with tobacco smoke in order to evaluate the monthly changes in the numbers of worker bees, the infestation rates of worker bees and queens with bee lice, and the annual average honey production per colony. In July of each year, 12 colonies were smoked with tobacco smoke; the remaining hives not smoked with tobacco smoke served as the control. The results indicated that the applications of tobacco smoke during July gave rise to an impressive reduction in the Braula infestation rate on workers (below 1.8%) and reduced the amount of bee lice on the queen to zero throughout the 2–3 months following smoke treatment. In the colonies not treated with smoke, the Braula infestation rates on worker bees started to increase in May and continued to increase constantly during the rest of year, reaching maximum infestation rates of 28.2% and 33.8% in December, with an average of 15 and 17 lice per queen in November in the first and second years, respectively. Worker bee populations peaked in April and July of each year in both treatments. The average honey production per colony was significantly higher in the colonies treated with smoke than those that were not for the first and second years. In conclusion, early summer months may be the crucial time to smoke the colonies with tobacco smoke in order to keep bee lice at low levels for the remaining seasons.     

Effect of Some Xenobiotics on the Activities of Enzymes Relating to the Glucuronic Acid Pathway and on the Ascorbic Acid Metabolism in Guinea Pigs

An improvement to the aroma and taste of Burley cigarettes was achieved by adding volatiles from roasted, Japanese flue-cured tobacco. The addition of roasted tobacco volatiles was also found to decrease the offensive odor and taste. Among the fractions obtained from silica gel column chromatography of roasted tobacco volatiles, Fr. 8 (diethyl ether elution) exhibited the best improvement to the organoleptic properties of cigarette smoke. A great part of the improvement was attributable to 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, both found in small amounts in Fr. 8 but possessing a strong impact on the olfactory properties.     

Inhibition of tobacco smoke-induced lung inflammation by a catalytic antioxidant

Cigarette smokers experience airway inflammation and epithelial damage, the mechanisms of which are unknown. One potential cause may be free radicals either in tobacco smoke or produced during persistent inflammation. Inflammation may also be a driving force to cause airway epithelium to undergo changes leading to squamous cell metaplasia. To test whether tobacco smoke-induced inflammation could be reduced by a catalytic antioxidant, manganese(III)meso-tetrakis(N,N'-diethyl-1,3-imidazolium-2-yl) porphyrin (AEOL 10150) was given by intratracheal instillation to rats exposed to filtered air or tobacco smoke. Exposure to tobacco smoke for 2 d or 8 weeks (6 h/d, 3 d/week) significantly increased the number of cells recovered by bronchoalveolar lavage (BAL). AEOL 10150 significantly decreased BAL cell number in tobacco smoke-treated rats. Significant reductions in neutrophils were noted at 2 d and macrophages at 8 weeks. Lymphocytes were significantly reduced by AEOL 10150 at both time points. Squamous cell metaplasia following 8 weeks of tobacco smoke exposure was 12% of the total airway epithelial area in animals exposed to tobacco smoke without AEOL 10150, compared with 2% in animals exposed to tobacco smoke, but treated with AEOL 10150 (p <.05). We conclude that a synthetic catalytic antioxidant decreased the adverse effects of exposure to tobacco smoke.     

Factors affecting mutagenic activity of cigarette smoke condensate in Salmonella typhimurium TA 1538.

Smoke condensates from Burley tobacco, bright-type tobacco and various brands of commercial cigarettes were tested for mutagenicity by using a microsomal test system with Salmonella typhimurium TA 1538. Smoke condensate from Burley tobacco had much higher mutagenic activity than that from bright-type tobacco. Increased mutagenic activity was observed with smoke condensates from Burley tobacco grown with increasing amounts of nitrogen fertilizer, and from commercial cigarettes blended with Burley tobacco. There was a significant correlation between nitrate content of cigarette and mutagenic activity of the resulting smoke condensate. The results suggest that nitrate in cigarettes may influence the formation of potential mutagens during the burning of a cigarette.     

Induction of H2AX Phosphorylation in Pulmonary Cells by Tobacco Smoke: A New Assay for Carcinogens

DNA double strand breaks (DSBs) are potentially carcinogenic lesions. The induction of DSBs triggers phosphorylation of histone H2AX. Phosphorylated H2AX, denoted p-H2AX, may be detected immunocytochemically and the intensity of p-H2AX immunofluorescence (IF) reveals the frequency of DSBs. Using this assay we tested whether the exposure of A549 human pulmonary adenocarcinoma cells to tobacco smoke, and normal human bronchial epithelial cells (NHBE) to tobacco smoke condensate, induces DSBs. Cellular p-H2AX IF and DAPI fluorescence of individual cells were measured by laser scanning cytometry (LSC). Exposure of A549 cells to tobacco smoke and NHBE cells to smoke condensate led to H2AX phosphorylation in both a time and dose dependent manner. The maximal rate of H2AX phosphorylation was seen during the initial 4h of cell treatment. At high doses (50 _g/ml of smoke condensate), H2AX phosphorylation continued to increase for up to 24h. No differences in the level of H2AX phosphorylation were apparent between cells in G1 vs S vs G2/M phase of the cell cycle in response to treatment with smoke condensate. The data provide strong evidence that exposure of A549 cells to tobacco smoke or NHBE cells to smoke condensate rapidly induces DSBs in these cells. The present assay to detect and measure DSBs induced by tobacco products complements other mutagenicity assays and may be applied to test potential carcinogens in other products.     

湘南烟区生态因素与烤烟质量的综合评价

 以湘南烟区气候、土壤等生态因素和烟叶质量状况为基础数据资料,运用模糊数学隶属函数模型对该区的气候适生性、土壤适宜性和烟叶质量可用性进行了综合评价,合理地进行了该区植烟区域的划分。结果表明：1)湘南烟区的气候适生性指数（Climate feasibility index, CFI）为(79.59%±3.96%),变幅为74.71%～83.98%;该区烟叶大田生长期气温适宜,日均温≥20 ℃持续天数较长,≥10 ℃活动积温较高,昼夜温差较小,降雨充沛,相对湿度较高,日照百分率较低。2 )湘南烟区的土壤适宜性指数（Soil feasibility index, SFI）为(43.92%±15.49%),变幅为13.32%～82.82%;该区土壤具有较强的保肥能力,有机质、氮素、速效磷及多种微量元素含量丰富,但pH值中性偏碱,全磷和钾素含量难以满足烟株需求,且交换性钙镁比值不协调,有效硫含量偏高,有效硼缺乏。3)湘南烟叶外观质量指数（Appearance quality index, AQI）和感观质量指数（Sen sory quality index, SQI）分别为（86.65%±3.29%）和（63.08%±0.74%）,烟叶成熟度较好,叶片结构疏松,香气质较好,杂气和刺激性相对较小。     

刺梨提取物在卷烟中的应用及其致香成分的双柱分析

将刺梨提取物用于卷烟加料,用二氯甲烷同时蒸馏萃取刺梨提取物,分别用极性柱和非极性柱进行GC/MS分析.结果表明,刺梨提取物与烟香谐调,具有增加香气质和香气量、掩盖杂气、改善余味的作用,是安全有效的天然烟用香料;采用双柱分析的方法共检出62种化合物,比用单一极性柱分析更能相对客观、全面的反映刺梨提取物中的致香成分的状况;...     

PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS1

The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.     

基于多酚类物质的红茶滋味特征分类与判别

为探讨以多酚类为指标对茶叶滋味类型进行鉴别的可靠性,以中国13种红茶为材料,进行感官审评和化学成分分析。感官审评结果为:13种红茶在滋味上可分为甜醇温润、清甜鲜爽、甜醇浓烈和小种4个类型。化学分析结果为:以茶多酚、茶三素和7种儿茶素的相对含量进行主成分分析、聚类分析和判别分析,主成分、聚类分析的结果与茶叶感官审评分类结果基本一致,相似度77%;以感官审评分类结果为依据进行判别,判别准确率达92.3%。因此,根据多酚类含量可区分和判别红茶的滋味类型。本试验可为茶叶滋味分类和鉴别提供依据和应用参考。     

SENSORY ADAPTATION

Sensory evaluation makes use of the remarkable virtuosity and range of the human senses as a multi-purpose instrument for measuring the sensory characteristics of foods. The brain protects itself from an overload of information from the senses by two processes: feature extraction and adaptation. The former involves information reduction by the extraction of selected features from the environment; these form the basis for the reconstruction of the percept in consciousness. The latter, adaptation, involves the attenuation of repetitive and constant input so as not to overload the brain with redundant information.
The effects of adaptation can be observed for all senses. For the chemical senses, the effect is that a constant odor or taste stimulus will be perceived as decreasing in intensity while sensitivity to that stimulus is also decreased. For sensory evaluation, this poses problems. It means that a taste or odor has a tendency to vanish while it is being observed and that sensitivity to subsequent stimuli will be altered. Such sensitivity drift in the human instrument must be anticipated in the design of measurement procedures for the sensory evaluation of food.
For taste, adaptation changes caused by the measurement method can be seen to be largely responsible for disagreements in the literature concerning threshold and intensity measurement. Adaptation is also a contributing factor, but by no means the only one, in determining the relative discriminability of sensory difference tests. It is worth noting, however, that adaptation is not always a disadvantage; it can sometimes be used to advantage in sensory testing procedures.     

Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness

Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing and perception of a subsequent neutral electric taste. When viewing high-calorie food images, participants reported the subsequent taste to be more pleasant than when low-calorie food images preceded the identical taste. Moreover, the taste-evoked neural activity was stronger in the bilateral insula and the adjacent frontal operculum (FOP) within 100 ms after taste onset when preceded by high- versus low-calorie cues. A similar pattern evolved in the anterior cingulate (ACC) and medial orbitofrontal cortex (OFC) around 180 ms, as well as, in the right insula, around 360 ms. The activation differences in the OFC correlated positively with changes in taste pleasantness, a finding that is an accord with the role of the OFC in the hedonic evaluation of taste. Later activation differences in the right insula likely indicate revaluation of interoceptive taste awareness. Our findings reveal previously unknown mechanisms of cross-modal, visual-gustatory, sensory interactions underlying food evaluation.     

Human urine mutagenicity study comparing cigarettes which burn or only heat tobacco

Cigarette smokers have been reported to void urine which is more mutagenic, as measured in the Ames bacterial mutation assay, than urine voided by non-smokers. Condensate from the mainstream smoke of a cigarette which heats, but does not burn tobacco (test cigarette) showed no evidence of mutagenicity in a battery of in vitro genotoxicity assays under conditions in which condensate from the mainstream smoke of cigarettes that burn tobacco was mutagenic. The objective of this study was to determine whether the absence of mutagenic activity observed in the in vitro assays would be reflected in the urine of smokers of the test cigarette. 72 subjects (31 smokers and 41 non-smokers) were enrolled in a 6-week study, with the smokers randomly divided into 2 groups. The study was designed as a double crossover, with each smoker smoking both test (tobacco-heating) and reference (tobacco-burning) cigarettes. This design allowed each smoker to serve as his or her own control while at the same time allowing comparisons between groups of non-smokers and smokers of both test and reference cigarettes. 24-h urine samples were collected twice a week and concentrated using XAD-2 resin. Urine concentrates were tested in Ames bacterial strains TA98 and TA100, with and without metabolic activation and with and without beta-glucuronidase/aryl sulfatase. Individuals who smoked the test cigarette voided urine which was significantly less mutagenic than that voided when they smoked reference cigarettes. The mutagenicity of urine from smokers who smoked the test cigarette and non-smokers did not differ under any of the assay conditions used in this study.     

Persistent free radicals in woodsmoke: an ESR spin trapping study

Free radicals are detected in the gas-phase smoke resulting from the combustion of wood using the electron spin resonance (ESR) spin trapping method. The materials were pyrolyzed by rapid heating in a quartz tube in a flowing air stream. The filtered smoke was bubbled into a dodecane solution of alpha-phenyl-N-tert-butyl nitrone, and the resulting nitroxide radicals were detected by ESR. The radicals spin trapped from woodsmoke are compared to those we have spin trapped from tobacco smoke; the smoke from both yellow pine and oak produce more intense ESR spectra than does tobacco smoke per unit mass burned under the conditions of these experiments. When woodsmoke is bubbled through pure dodecane and the resulting woodsmoke/dodecane solution is held for a delay time before the PBN is added, radicals are detected even after the woodsmoke/dodecane solution is aged for more than 20 min. Similar experiments with tobacco smoke show that radicals no longer are trapped even after much shorter delay times from tobacco smoke/dodecane solutions.     

L-theanine elicits an umami taste with inosine 5'-monophosphate

We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.     

Genotoxicity of environmental tobacco smoke: a review

Environmental tobacco smoke (ETS), or second-hand smoke, is a widespread contaminant of indoor air in environments where smoking is not prohibited. It is a significant source of exposure to a large number of substances known to be hazardous to human health. Numerous expert panels have concluded that there is sufficient evidence to classify involuntary smoking (or passive smoking) as carcinogenic to humans. According to the recent evaluation by the International Agency for Research on Cancer, involuntary smoking causes lung cancer in never-smokers with an excess risk in the order of 20% for women and 30% for men. The present paper reviews studies on genotoxicity and related endpoints carried out on ETS since the mid-1980s. The evidence from in vitro studies demonstrates induction of DNA strand breaks, formation of DNA adducts, mutagenicity in bacterial assays and cytogenetic effects. In vivo experiments in rodents have shown that exposure to tobacco smoke, whole-body exposure to mainstream smoke (MS), sidestream smoke (SS), or their mixture, causes DNA single strand breaks, aromatic adducts and oxidative damage to DNA, chromosome aberrations and micronuclei. Genotoxicity of transplacental exposure to ETS has also been reported. Review of human biomarker studies conducted among non-smokers with involuntary exposure to tobacco smoke indicates presence of DNA adducts, urinary metabolites of carcinogens, urinary mutagenicity, SCEs and hypoxanthine-guanine phosphoribosyltransferase (HPRT) gene mutations (in newborns exposed through involuntary smoking of the mother). Studies on human lung cancer from smokers and never-smokers involuntarily exposed to tobacco smoke suggest occurrence of similar kinds of genetic alterations in both groups. In conclusion, these overwhelming data are compatible with the current knowledge on the mechanisms of carcinogenesis of tobacco-related cancers, occurring not only in smokers but with a high biological plausibility also in involuntary smokers.