食用油烟对大鼠体内脂质过氧化反应的影响

本研究采用动式染毒技术，将大鼠分成４个浓度组吸入豆油油烟（油温２２０℃），观察血中ＳＯＤ，ＧＳＨ，ＭＤＡ含量，肺组织中ＬＤＨ，ＡＣＰ，ＭＤＡ和肺巨噬细胞（ＰＡＭ）膜脂流动性（ＬＦＵ）等指标的变化，探讨吸入油烟的急性毒作用机理。实验结果表明：油烟平均浓度为１．０５ｍｇ／ｍ＾３时，血浆及肺组织中ＭＤＡ开始增加（Ｐ〈０．０５），且含量随吸入油烟量增加；平均浓度为９．５８ｍｇ／ｍ＾３时，全血ＳＯＤ活力明显

The Effects of Lipid Peroxidation on Rats Induced by Cooking Oil Vapors Inhalation

A dynamic inhalant intoxication technique has been applied to reveal the effects of the soybean oil vapors on adult rats: After exposure to the various oil vapors concentration (i,e,0,1.05, 2.72, 5.50, 9.58 mg/m3 respectively) for 2 hours, the results demonstrated that (1) Malondiadehyde (MDA) contents in plasma and in lung hssue increased gradually with the oil concentration and significantly raised in lung tissue at lower treated group (i.e. 1.05 mg/m3)compared with the contrast group (p<0.05); while the glutathione-SH (GSH) and superoxide dismutase (SOD) decreased with the concentration and the changes later than the MDA. (2) At the high treated group (9.58mg/m3, the membrane lipid fluidity (LFU) of the pulmonary alveolar macrophages (PAM) in bronchoalveolar lavage fluid (BALF) increased (p<0.01), compared with the activities of lactate dehydrogenase (LDH) and acid phosphatase (ACP) in lung tissue (p<0.05).These findings suggested that acute inhalation of soybean vapors may produce lipid peroxidation and then lead to damage dominatedly in lung tissues, the injury increased with the oil vapors inhalation.