Assessment of inhalation toxicity of cigarette smoke and aerosols from flavor mixtures: 5-week study in A/J mice was written by Wong, Ee Tsin;Luettich, Karsta;Cammack, Lydia;Chua, Chin Suan;Sciuscio, David;Merg, Celine;Corciulo, Maica;Piault, Romain;Ashutosh, Kumar;Smith, Cameron;Leroy, Patrice;Moine, Fabian;Glabasnia, Anneke;Diana, Pierrick;Chia, Cecilia;Tung, Ching Keong;Ivanov, Nikolai;Hoeng, Julia;Peitsch, Manuel;Lee, Kyeonghee Monica;Vanscheeuwijck, Patrick. And the article was included in Journal of Applied Toxicology in 2022.Product Details of 57-55-6 This article mentions the following:
Most flavors used in e-liquids are generally recognized as safe for oral consumption, but their potential effects when inhaled are not well characterized. In vivo inhalation studies of flavor ingredients in e-liquids are scarce. A structure-based grouping approach was used to select 38 flavor group representatives (FGR) on the basis of known and in silico-predicted toxicol. data. These FGRs were combined to create prototype e-liquid formulations and tested against cigarette smoke (CS) in a 5-wk inhalation study. Female A/J mice were whole-body exposed for 6 h/day, 5 days/wk, for 5 wk to air, mainstream CS, or aerosols from (1) test formulations containing propylene glycol (PG), vegetable glycerol (VG), nicotine (N; 2% weight/weight), and flavor (F) mixtures at low (4.6% weight/weight), medium (9.3% weight/weight), or high (18.6% weight/weight) concentration or (2) base formulation (PG/VG/N). Male A/J mice were exposed to air, PG/VG/N, or PG/VG/N/F-high under the same exposure regimen. There were no significant mortality or in-life clin. findings in the treatment groups, with only transient weight loss during the early exposure adaptation period. While exposure to flavor aerosols did not cause notable lung inflammation, it caused only minimal adaptive changes in the larynx and nasal epithelia. In contrast, exposure to CS resulted in lung inflammation and moderate-to-severe changes in the epithelia of the nose, larynx, and trachea. In summary, the study evaluates an approach for assessing the inhalation toxicity potential of flavor mixtures, thereby informing the selection of flavor exposure concentrations (up to 18.6%) for a future chronic inhalation study. In the experiment, the researchers used many compounds, for example, 1,2-Propanediol (cas: 57-55-6Product Details of 57-55-6).
1,2-Propanediol (cas: 57-55-6) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Product Details of 57-55-6
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts