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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Microorganisms in Vertebrate Digestive Systems
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1502812

The Impact of interactions between heavy metals and smoking exposures on the formation of oral microbial communities

Provisionally accepted
Qiwen Zheng Qiwen Zheng 1*Shijun Gong Shijun Gong 2Jia Li Jia Li 1*Shuwei Pei Shuwei Pei 1*Jiangyun Liu Jiangyun Liu 1Lu Feng Lu Feng 3*Li Zhang Li Zhang 1*Xingrong Liu Xingrong Liu 1*Bin Luo Bin Luo 1Ye Ruan Ye Ruan 1*Weigang Hu Weigang Hu 4*Jingping Niu Jingping Niu 1*Tian Tian Tian Tian 1*
  • 1 School of Public Health, Lanzhou University, Lanzhou, Gansu Province, China
  • 2 Child Health Department, Lanzhou Maternal and Child Health Care Hospital, Lanzhou, Gansu Province, China
  • 3 School of Stomatology, Lanzhou University, Lanzhou, Gansu Province, China
  • 4 State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, Gansu Province, China

The final, formatted version of the article will be published soon.

    The primary objective of our investigation was to assess the repercussions of prolonged exposure to heavy metals and smoking on the microbiome of the oral buccal mucosa. Concurrently, we aimed to elucidate the intricate interplay between external environmental exposures and the composition of the oral microbial ecosystem, thereby discerning its potential implications for human health. Our study cohort was stratified into four distinct groups: MS (characterized by concurrent exposure to heavy metals and smoking), M (exposed solely to heavy metals), S (exposed solely to smoking), and C (comprising individuals serving as a control group). Specimens of buccal mucosa and blood were systematically acquired from the participants, facilitating subsequent microbial diversity analysis across the four

    Keywords: Bacteria, Buccal mucosa, heavy metals, Smoking, interactions

    Received: 30 Sep 2024; Accepted: 03 Dec 2024.

    Copyright: © 2024 Zheng, Gong, Li, Pei, Liu, Feng, Zhang, Liu, Luo, Ruan, Hu, Niu and Tian. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Qiwen Zheng, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Jia Li, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Shuwei Pei, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Lu Feng, School of Stomatology, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Li Zhang, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Xingrong Liu, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Ye Ruan, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Weigang Hu, State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, 730020, Gansu Province, China
    Jingping Niu, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China
    Tian Tian, School of Public Health, Lanzhou University, Lanzhou, 730000, Gansu Province, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.