Research ArticleArticle
Tacrine Induces Endoplasmic Reticulum–Stressed Apoptosis via Disrupting the Proper Assembly of Oligomeric Acetylcholinesterase in Cultured Neuronal Cells
Etta Y.L. Liu, Shinghung Mak, Xiangpeng Kong, Yingjie Xia, Kenneth K.L. Kwan, Miranda L. Xu and Karl W.K. Tsim
Molecular Pharmacology November 2021, 100 (5) 456-469; DOI: https://doi.org/10.1124/molpharm.121.000269
Etta Y.L. Liu
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Shinghung Mak
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Xiangpeng Kong
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Yingjie Xia
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Kenneth K.L. Kwan
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Miranda L. Xu
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Karl W.K. Tsim
Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China (E.Y.L.L.); Institute of Pharmaceutical & Food Engineering, Chinese Medicine Master Studio of Wang Shimin, Shanxi University of Chinese Medicine, Jinzhong, China (X.K.); Shenzhen Key Laboratory of Edible and Medicinal Bioresources, SRI, The Hong Kong University of Science and Technology Shenzhen, China (S.M., X.K., Y.X., K.K.L.K., M.L.X., K.W.K.T.); and Division of Life Science and State Key Laboratory of Molecular Neuroscience, The Hong Kong University of Science and Technology, Hong Kong, China (E.Y.L.L., S.M., Y.X., K.K.L.K., M.L.X., K.W.K.T.)
Submit a Response to This Article
Jump to comment:
No eLetters have been published for this article.
In this issue
Research ArticleArticle
AChE Inhibitor Induces ER-Stressed Apoptosis
Etta Y.L. Liu, Shinghung Mak, Xiangpeng Kong, Yingjie Xia, Kenneth K.L. Kwan, Miranda L. Xu and Karl W.K. Tsim
Molecular Pharmacology November 1, 2021, 100 (5) 456-469; DOI: https://doi.org/10.1124/molpharm.121.000269
Jump to section
Related Articles
Cited By...
More in this TOC Section
Similar Articles
Advertisement