Exposure of calcium carbide induces apoptosis in mammalian fibroblast L929 cells

De, Indranil; Rajesh, Sasidharan; Kour, Avneet; Wani, Henna Mohi U D Din; Sharma, Prashant; Panda, Jiban Jyoti; Singh, Manish

doi:10.1080/15376516.2020.1849484

Cited by 9 publications

(4 citation statements)

References 24 publications

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“…The mechanism behind the decrease in relative testicular weight of the group D rats is not very clear but may be linked to the presence of impurities in carbide, which contains traces of arsenic and phosphorous. Once dissolved in water, these elements produce acetylene gas [37,36], This can cause an increase in lipid peroxidation which leads to generation of free radicals' species such as reactive oxygen species (ROS), within a body system which could negatively deregulate the normal cellular function and initiate the detrimental effects on the organs [38]. A similar study by Yakubu et al, 2013 [39] reported a significant increase in the relative testicular weight of rats with aqueous extract of Musa paradisiaca root on testicular function parameters, thus contradicting the present findings.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, at the chronic stage, the CCRB treatment groups showed mild degeneration of germinal epithelium and reduced level of spermatogenesis. This may be due to a gradual elevation of intracellular ROS due to a long term CaC2 exposure, which may result in an increase in the cellular oxidative stress and disturb the redox balance of the cell, which may gradually undergo apoptosis [38]. The degeneration of the germinal epithelium may be associated with high arsenic and phosphorous level in the calcium carbide ripened banana.…”

Section: Discussionmentioning

confidence: 99%

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Effects of calcium carbide ripened banana on organ weight, histological architecture and semen profile on male albino Wistar rats

Umeasiegbu Adaobi Chidinma,

Dimkpa Uchechukwu,

Nwaefulu Kester Eluemunor

et al. 2024

World J. Adv. Res. Rev.

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Fruits play an important role in human diets, providing essential nutrients and helping to prevent disease. However, concerns arise regarding their impact on male reproductive health due to potential exposure to pesticides, heavy metals, and artificial ripening agents. This study investigates the acute and chronic effects of calcium carbide-ripened bananas on testicular weight and histological architecture, and semen profile in adult male Wistar rats. A 14-week experiment involved acclimatization, followed by acute (4 weeks) and chronic (12 weeks) phases, with rats divided into control and various banana-treated groups. Notably, in the chronic phase, significant decreases in relative testicular weight were observed in rats administered 200mg/kg of calcium carbide-ripened bananas compared with the control and with those treated with normal ripe banana respectively. Significant reductions in sperm motility and total sperm count were noted in group D in the acute phase when compared with the group treated with normal ripe banana. Increased levels of active spermatogonia and spermatogenesis were observed in the rats administered with normal ripened banana, with mild degeneration of germinal epithelium in the chronic phase, particularly in the calcium carbide-ripened banana-treated groups. These findings may suggest potential adverse effects of calcium carbide-ripened bananas on male reproductive health, warranting further investigation into their safety and regulation.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of calcium carbide ripened banana on organ weight, histological architecture and semen profile on male albino Wistar rats

Umeasiegbu Adaobi Chidinma,

Dimkpa Uchechukwu,

Nwaefulu Kester Eluemunor

et al. 2024

World J. Adv. Res. Rev.

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“…Naturally ripened fruits are perishable; therefore, various chemicals like ethephon, ethylene, and calcium carbide that are hazardous to human health are being used to ripen and enhance the fruits' shelf-life. Artificial ripening may contaminate the fruit and may cause toxicity [5]. Consequently, these chemicals are responsible for different kinds of health burdens such as weakness, skin disease, kidney failure, cancer, lung failure, dizziness, ulcer, heart diseases [6].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (<em>Ananas comosus</em>)

Robbani¹,

Talukder²,

Zubair³

et al. 2022

Preprint

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The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in case of the other organoleptic properties, such as flavor, sweetness, sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

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“…Naturally ripened fruits are perishable; therefore, various chemicals like ethephon, ethylene, and calcium carbide that are hazardous to human health are being used to ripen and enhance the fruits' shelf-life. Artificial ripening may contaminate the fruit and may cause toxicity (De et al, 2021). Consequently, these chemicals are responsible for different kinds of health burdens such as weakness, skin disease, kidney failure, cancer, lung failure, dizziness, ulcer, and heart diseases (Jaishankar et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

Robbani¹,

Talukder²,

Zubair³

et al. 2022

IJAGST

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The number of artificially ripened pineapples outnumbered the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, and ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in the case of the other organoleptic properties, such as flavor, sweetness, and sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

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Exposure of calcium carbide induces apoptosis in mammalian fibroblast L929 cells

Cited by 9 publications

References 24 publications

Effects of calcium carbide ripened banana on organ weight, histological architecture and semen profile on male albino Wistar rats

Effects of calcium carbide ripened banana on organ weight, histological architecture and semen profile on male albino Wistar rats

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (<em>Ananas comosus</em>)

Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)

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