摘要
目的了解特定人群DNA氧化损伤情况,比较肉类烧烤师、煎炸烹调师、面点师和一般服务员尿中8-羟基脱氧鸟苷(8-OHdG)水平。方法用8-OHdG的酶联免疫试剂盒检测尿中8-OHdG水平,用苦味酸法测定尿中的肌酐,计算8-OHdG的肌酐校正值。结果肉类烧烤师、煎炸烹调师、面点师、一般服务员尿中8-OHdG水平分别为(16.24±3.56)ng/mgCr、(17.53±4.28)ng/mgCr、(11.65±2.45)ng/mgCr、(12.38±2.12)ng/mgCr。显示肉类烧烤师和煎炸烹调师的尿中8-OHdG水平高于面点师和一般服务员。且前二者的8-OHdG水平与其工龄有关。结论饮食业肉类烧烤师和煎炸烹调师尿中8-OHdG较高,应加强相应的职业防护。
Objective To understand the damage to oxidative DNA by determination of 8-OHdG level in the urine of meat barbecue cooks, fry cooks, desserts cooks and food waiters. Methods ELISA kits for 8-hydroxy-2'-deoxyguanosine (8-OHdG) check are used to detect 8-OHdG in urine samples. Picrate method is used for creatine detection. 8-OHdG level is adjusted by creatine in urine. Results The results of 8-OHdG levels in urine are as follows: 16.24 ± 3.56 ng/mgCr for barbecue cooks, 17.53 ± 4.28ng/mgCr for fry cooks, 11.65 ± 2.45 ng/mgCr for desserts cooks and 12.38 ± 2.12 ng/mgCr for food waiters. Conclusion It shows that the mean level of oxidative DNA damage in barbecue cooks and fry cooks is higher than that of desserts cooks and food waiters. Levels 8-OHdG in urine of barbecue cooks and fry cooks were associated with their working age.
出处
《中国热带医学》
CAS
2005年第3期441-442,489,共3页
China Tropical Medicine
基金
深圳市科委科技计划项目(N0.200304163)
