2021
DOI: 10.1016/j.scitotenv.2021.148731
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The mechanism of apoptosis of Chlamys farreri hemocytes under benzopyrene stress in vitro

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Cited by 18 publications
(3 citation statements)
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“…There is a multitude of factors by which soot microparticles can induce programmed cell death. A pronounced proapoptotic effect is known for soot PAHs: fluorene and phenanthrene [101], benz[a]pyrene [102][103][104][105], dibenzo[a,l]pyrene [106], 7,12-dimethylbenz[a]anthracene [104,107], 1-methylpyrene and perylene [108], fluoranthene [109], and 3-nitrofluoranthene [110]. Other soot components that can cause a cytotoxic effect are the metals associated with soot microparticles (Mn, Al) and silica, which we identified previously [39].…”
Section: Programmed Cell Death In Gill Epithelium Under the Influence...mentioning
confidence: 99%
“…There is a multitude of factors by which soot microparticles can induce programmed cell death. A pronounced proapoptotic effect is known for soot PAHs: fluorene and phenanthrene [101], benz[a]pyrene [102][103][104][105], dibenzo[a,l]pyrene [106], 7,12-dimethylbenz[a]anthracene [104,107], 1-methylpyrene and perylene [108], fluoranthene [109], and 3-nitrofluoranthene [110]. Other soot components that can cause a cytotoxic effect are the metals associated with soot microparticles (Mn, Al) and silica, which we identified previously [39].…”
Section: Programmed Cell Death In Gill Epithelium Under the Influence...mentioning
confidence: 99%
“…Due to the elimination capacity of CeO 2 PCFs for ROS and B­(a)­P, it may be feasible to deal with some harmful gases (Scheme B). In addition, the metabolism of B­(a)P may produce large amounts of ROS in vivo . Excess ROS produced under stress environments is a challenge for the growth of the plant.…”
Section: Introductionmentioning
confidence: 99%
“…In addition, the metabolism of B(a)P may produce large amounts of ROS in vivo. 28 Excess ROS produced under stress environments is a challenge for the growth of the plant. B(a)P can also be inhaled by some crops and influence food safety.…”
Section: Introductionmentioning
confidence: 99%