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Reports of Biochemistry and Molecular Biology
rbmb.net
Basic Sciences
http://rbmb.net
1
admin
2322-3480
2322-3480
10.61882/rbmb
en
jalali
1401
1
1
gregorian
2022
4
1
11
1
online
1
fulltext
en
Association of Exposure to Polycyclic Aromatic Hydrocarbons with Inflammation, Oxidative DNA Damage and Renal-pulmonary
Dysfunctions in Barbecue Makers in Southern Nigeria
بیوشیمی
Biochemistry
مقالات اصلی
Original Article
<div style="text-align: justify;"><strong><em>Background: </em></strong>Multiple organ dysfunctions have been linked to exposure to polycyclic aromatic hydrocarbons (PAH) and oxidative stress (OS), oxidative DNA damage, and inflammatory response to PAH have been implicated. The biomarkers of OS (malondialdehyde (MDA), total plasma peroxide (TPP), total<br>
antioxidant capacity (TAC), glutathione (GSH), nitric oxide (NO), oxidative stress index (OSI)); 8-hydroxy-2-deoxyguanosine (8-OHdG)); tumor necrosis factor-alpha (TNF-α)); 1-hydroxy pyrene (1-HOP)), serum and urine creatinine, uric acid (UA), estimated glomerular filtration rate (eGFR) and peak expiratory flow rate (PEFR) were assessed in barbecue makers.<br>
<br>
<strong><em>Methods:</em></strong> One hundred barbecue makers and 50 controls were enrolled into the study. Serum and urine creatinine, UA, TAC, MDA, GSH, NO and TPP were estimated by colorimetry, 8-OHdG and TNF-α by ELISA, PEFR using peak flow meter, 1-HOP by HPLC, eGFR and OSI by calculation.<br>
<br>
<em><strong>Results:</strong></em> Barbecue makers had lower TAC, PEFR, and higher TNF-α and OS compared to controls (P<0.05). Higher TNF-α, lipid peroxidation, and lower antioxidants were observed in barbecue makers who had worked for >5years compared to <5years (P<0.05). Increasing number of working hours was associated with higher NO, lipid peroxidation, OS and lower antioxidants in barbecue makers (P<0.05). Positive associations were observed between 1-HOP and TPP (r=0.570, P=0.000), OSI (r=0.299, P=0.035) and negative association between TAC and TNF-α (r=-0.209, P=0.037), MDA (r=-0.265, P=0.008) in barbecue makers.<br>
<br>
<em><strong>Conclusion:</strong></em> Increased lipid peroxidation, OS, inflammation and depressed antioxidants and lung function observed in barbecue makers suggest increased risk of chronic lung conditions which may be associated with exposure to PAH in barbecue fumes. </div>
Inflammation, Kidney, Lipid Peroxidation, Lung, Oxidative Stress, Polycyclic Aromatic Hydrocarbon.
74
82
http://rbmb.net/browse.php?a_code=A-10-775-1&slc_lang=en&sid=1
Augusta Chinyere
Nsonwu-Anyanwu
austadechic@yahoo.com.
100319475328460012340
100319475328460012340
Yes
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Augusta
Ndudi Idenyi
100319475328460012341
100319475328460012341
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Sunday Jeremiah
Offor
100319475328460012342
100319475328460012342
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Caroline
Chinenyenwa Thomas
100319475328460012343
100319475328460012343
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Friday
Okputu
100319475328460012344
100319475328460012344
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Clement Emmanuel
Edet
100319475328460012345
100319475328460012345
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.
Chinyere Adanna
Opara Usoro
100319475328460012346
100319475328460012346
No
Department of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria.