Lipid and glycolipid antigens of CD1d-restricted natural killer T cells.
Lipid and glycolipid antigens of CD1d-restricted natural killer T cells.
复制标题
DOI：
10.1016/j.smim.2009.10.003
复制
发表时间：
2010-04
影响因子：
7.8
通讯作者：
Porcelli SA
中科院分区：
文献类型：
--
作者：
Venkataswamy MM;Porcelli SA
尽管它们的抗原受体库相对有限，但CD 1d限制性NKT细胞识别令人惊讶的多种脂质和糖脂抗原。最近对天然和合成的CD 1d呈递抗原的研究提供了越来越详细的图片，这些脂质和糖脂的特定结构特征如何影响它们呈递给NKT细胞的能力并刺激它们的多种免疫功能。特别是对于α-半乳糖基神经酰胺的合成类似物，其已成为最近研究的焦点，越来越清楚的是，设计具有精确控制NKT细胞特异性免疫活性的能力的糖脂抗原可能是可行的。NKT细胞抗原的结构-活性关系的机制的新细节将大大有助于设计和生产免疫调节剂，用于精确操纵NKT细胞和它们影响的免疫系统的许多其他组分。
In spite of their relatively limited antigen receptor repertoire, CD1d-restricted NKT cells recognize a surprisingly diverse range of lipid and glycolipid antigens. Recent studies of natural and synthetic CD1d presented antigens provide an increasingly detailed picture of how the specific structural features of these lipids and glycolipids influence their ability to be presented to NKT cells and stimulate their diverse immunologic functions. Particularly for synthetic analogues of α-galactosylceramides which have been the focus of intense recent investigation, it is becoming clear that the design of glycolipid antigens with the ability to precisely control the specific immunologic activities of NKT cells is likely to be feasible. The emerging details of the mechanisms underlying the structure-activity relationship of NKT cell antigens will assist greatly in the design and production of immunomodulatory agents for the precise manipulation of NKT cells and the many other components of the immune system that they influence.
登录
查看更多内容
DOI：
10.1084/jem.20060921
发表时间：
2006-10-02
期刊：
The Journal of experimental medicine
影响因子：
--
作者：
Gadola SD;Silk JD;Jeans A;Illarionov PA;Salio M;Besra GS;Dwek R;Butters TD;Platt FM;Cerundolo V
通讯作者：
Cerundolo V
影响因子：
15
作者：
Goff, RD;Gao, Y;Savage, PB
通讯作者：
Savage, PB
影响因子：
5.4
作者：
Dondji, Blaise;Deak, Eszter;McMahon-Pratt, Diane
通讯作者：
McMahon-Pratt, Diane
影响因子：
4.4
作者：
Forestier, Claire;Takaki, Toshiyuki;Porcelli, Steven A.
通讯作者：
Porcelli, Steven A.
影响因子：
4.4
作者：
Buatois, V;Baillet, M;Machy, P
通讯作者：
Machy, P