Integration approach of transcriptomics and metabolomics reveals the toxicity of Anthracene and its chlorinated derivatives on human hepatic cells

Polycyclic aromatic hydrocarbons (PAHs) and Chlorinated PAHs (Cl-PAHs) are ubiquitous environmental contaminants. The toxicological information of anthracene (Ant) and its chlorinated derivatives is quite limited. In this study, an integrated metabolomic and transcriptomic analysis approach was adopted to assess the toxic effects triggered by Ant and its chlorinated derivatives, 2-chloroanthracene (2-ClAnt) and 9,10-dichloroanthracen (9,10-Cl2Ant), at human-relevant levels on human normal hepatocyte L02 cells. The cell viability test showed no significant effects on the viability of L02 cells exposed to Ant, 2-ClAnt and 9,10-Cl2Ant at doses of 5-500 nM for 24 h. However, based on transcriptomic analysis, Ant, 2-ClAnt and 9,10-Cl2Ant exposure at human-relevant levels obviously perturbed global gene expression in L02 cells and induced the differential expression of several genes related to cancer development. As the number of genes related to cancer development altered by 9,10-Cl2Ant is the largest, 9,10-Cl2Ant posed greater risks of tumor development than Ant and 2-ClAnt did. Metabolomics analysis demonstrated that Ant, 2-ClAnt and 9,10-Cl2Ant caused significant metabolic perturbation in L02 cells. Pathway enrichment analysis indicated that Ant, 2-ClAnt and 9,10-Cl2Ant mainly perturbed the lipid metabolism and nucleotide metabolism pathway. However, 9,10-Cl2Ant caused a wider perturbation to metabolic pathways than Ant and 2-ClAnt did. In addition, dysregulation of nucleotide metabolism perturbed by Ant, 2-ClAnt and 9,10-Cl2Ant may be associated with the genomic instability and further carcinogenesis.

Transcriptomics and metabolomics analyses provide insights into the difference in toxicity of benzo[a]pyrene and 6-chlorobenzo[a]pyrene to human hepatic cells

The toxicological information of chlorinated polycyclic aromatic hydrocarbons (Cl-PAHs), as derivatives of PAHs, is still relatively lacking. In this study, a combination of transcriptomics and metabolomics approach was adopted to explore the changes in toxicity to human L02 hepatocytes after chlorination of benzo[a]pyrene (B[a]P) at 6 position. In general, 6-Cl-B[a]P produced a stronger toxicity to human hepatic cells than did parent B[a]P. When exposure concentrations were 5 and 50 nM, 6-Cl-B[a]P caused a weaker transcriptomic perturbation relative to B[a]P, whereas a stronger metabolomic perturbation, a stronger oxidative stress and a stronger inhibition effect on cell viability were caused by 6-Cl-B[a]P than did parent B[a]P. Pathway enrichment analysis indicated that 6-Cl-B[a]P produced a more widely perturbation to metabolic pathways than did B[a]P. Although they both significantly impaired the function of mitochondrial electron transport chain (ETC), the exact mechanism is different. B[a]P suppressed the expression of 20 genes regulating mitochondrial ETC mainly via AhR activation. However, 6-Cl-B[a]P produced a stronger inhibition on the activities of complexes I and V than did B[a]P. Meanwhile, 6-Cl-B[a]P also exhibited a stronger inhibition effect on mitochondrial β oxidation of fatty acid. Furthermore, 6-Cl-B[a]P and B[a]P both significantly disturbed the nucleotide metabolism, glycerophospholipid metabolism and amino acid metabolism in L02 cells.

Risk assessment of polycyclic aromatic hydrocarbons and their chlorinated derivatives produced during cooking and released in exhaust gas

Cooking exhaust gas includes polycyclic aromatic hydrocarbons (PAHs) that are unintentionally generated during cooking, which exposes the cook and others in the vicinity to these toxic compounds. However, information on the occurrence of PAHs, particularly their chlorinated derivatives (ClPAHs), in cooking exhaust gas is limited. Here, we determined the concentrations of 12 PAHs and 20 ClPAHs in cooking exhaust gas emitted during gas-grilling of a Pacific saury using a typical Japanese fish grill in an indoor kitchen. The total concentrations of PAHs and ClPAHs in the cooking exhaust gas were 3400 and 19 ng m^-3, respectively. All 12 PAHs were detected in the cooking exhaust gas, with phenanthrene (2100 ng m^-3), fluorene (630 ng m^-3), and anthracene (200 ng m^-3) detected at the highest concentrations. Four of the 20 ClPAHs were detected, with 9-monochlorinated phenanthrene detected at the highest concentration (12 ng m^-3). The exposure rates for the cook to the PAHs and ClPAHs in the cooking exhaust gas, estimated using the National Institute of Advanced Industrial Science and Technology - Indoor Consumer Exposure Assessment Tool (AIST-ICET), were in the range of 7.2-72 ng-BaP_eq kg^-1 day^-1 (toxic equivalent concentrations relative to the toxicity of benzo[a]pyrene), which was comparable with that for dietary ingestion of cooked foods (54 ng-BaP_eq kg^-1 day^-1). A risk assessment of exposure to PAHs and ClPAHs in cooking exhaust gas in the indoor environment revealed that this gas may pose a health risk to the cook (incremental lifetime cancer risk: 2.1 × 10^-6 to 2.1 × 10^-5), indicating that further investigations are warranted.