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Background: The inhalation of cooking-generated aerosols could lead to translocation to the brain and impact its function; therefore, the effects of cooking-generated aerosols on healthy adults were investigated using an electroencephalograph (EEG) during the 2 h period post-exposure. Methods: To explore any changes from the impact of exposure to cooking-generated aerosols on the human brain due to the absence of food intake during exposure, we divided the study participants into three groups: (A) no food intake for 2 h (2 h-zero calorie intake), (B) non-zero calorie intake, and (C) control group (simulated cooking). Results: The ultrafine particle concentrations increased from 9.0 × 103 particles/cm3 at the background level to approximately 8.74 × 104 particles/cm3 during cooking. EEGs were recorded before cooking (step 1), 60 min after cooking (step 2), 90 min after cooking (step 3), and 120 min after cooking (step 4). Comparing the non-zero calorie group with the control group, it was concluded that exposure to cooking-generated aerosols resulted in a 12.82% increase in the alpha band two hours post-exposure, compared to pre-exposure. The results revealed that zero calorie intake after exposure mitigated the impacts of cooking-generated aerosols for the alpha, beta3, theta, and delta bands, while it exacerbated effects on the whole brain for the beta1 and beta2 bands. Conclusions: While these are short-term studies, long-term exposure to cooking-generated ultrafine particles can be established through successive short-term exposures. These results underscore the need for further research into the health impacts of cooking-generated aerosols and the importance of implementing strategies to mitigate exposure. [ABSTRACT FROM AUTHOR]

Here, we report a fluorescent electrospun nanofiber membrane for integration into microfluidic devices towards lung-on-a-chip applications complemented with the results of computational fluid dynamics modelling. A proposed hybrid poly(ε-caprolactone) (PCL)–collagen membrane was developed, characterized, tested, and integrated into a prototype microfluidic chip for biocompatibility studies. The resulting membrane has a thickness of approximately 10 μm, can be adjusted for appropriate porosity, and offers excellent biocompatibility for mimicry of a basement membrane to be used in lung-on-a-chip device applications. Several membrane variations were synthesized and evaluated using SEM, FTIR, AFM, and high-resolution confocal fluorescence microscopy. A sample microfluidic chip made of cyclic olefin copolymer and polydimethylsiloxane was built and integrated with the developed PCL–collagen membrane for on-chip cell culture visualisation and biocompatibility studies. The sample chip design was modelled to determine the optimal fluidic conditions for using the membrane in the chip under fluidic conditions for future studies. The integration of the proposed membrane into microfluidic devices represents a novel strategy for improving lung-on-a-chip applications which can enhance laboratory recapitulation of the lung microenvironment. [ABSTRACT FROM AUTHOR]

Our knowledge of the effects of exposure to indoor ultrafine particles (sub-100 nm, #/cm 3 ) on human brain activity is very limited. The effects of cooking ultrafine particles (UFP) on healthy adults were assessed using an electroencephalograph (EEGs) for brain response. Peak ultrafine particle concentrations were approximately 3 × 10 5 particle/cm 3, and the average level was 1.64 × 10 5 particle/cm 3 . The average particle number emission rate (S) and the average number decay rate (a+k) for chicken frying in brain experiments were calculated to be 2.82 × 10 12 (SD = 1.83 × 10 12 , R 2  = 0.91, p = 0.0013) particles/min, 0.47 (SD = 0.30, R 2  = 0.90, p < 0.0001) min -1 , respectively. EEGs were recorded before and during cooking (14 min) and 30 min after the cooking sessions. The brain fast-wave band (beta) decreased during exposure, similar to people with neurodegenerative diseases. It subsequently increased to its pre-exposure condition for 70% of the study participants after 30 min. The brain slow-wave band to fast-wave band ratio (theta/beta ratio) increased during and after exposure, similar to observed behavior in early-stage Alzheimer's disease (AD) patients. The brain then tended to return to its normal condition within 30 min following the exposure. This study suggests that chronically exposed people to high concentrations of cooking aerosol might progress toward AD., (© 2022 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.)

Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM 1 , PM 2.5 , PM 4 , PM 10 ), CO 2 , indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 10 5 particles/cm 3 . EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust., (Copyright © 2019 Elsevier B.V. All rights reserved.)