Protein acylation by saturated very long chain fatty acids and endocytosis are involved in necroptosis.
Protein acylation by saturated very long chain fatty acids and endocytosis are involved in necroptosis.
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DOI:
10.1016/j.chembiol.2021.03.012
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发表时间:
2021-09-16
影响因子:
8.6
通讯作者:
Atilla-Gokcumen GE
中科院分区:
文献类型:
--
作者:
Pradhan AJ;Lu D;Parisi LR;Shen S;Berhane IA;Galster SL;Bynum K;Monje-Galvan V;Gokcumen O;Chemler SR;Qu J;Kay JG;Atilla-Gokcumen GE
Necroptosis is a form of cell death characterized by receptor interacting protein kinase (RIPK) activity and plasma membrane permeabilization via mixed lineage kinase like protein (MLKL). This permeabilization is responsible for the inflammatory properties of necroptosis. We previously showed that very long chain fatty acids (VLCFAs) are functionally involved in necroptosis, potentially through protein fatty acylation. Here, we define the scope of protein acylation by saturated VLCFAs during necroptosis. We show that MLKL and phosphoMLKL, key for membrane permeabilization, are exclusively acylated during necroptosis. Reducing the levels of VLCFAs decreases their membrane recruitment, suggesting that acylation by VLCFAs contributes to their membrane localization. Acylation of phosphoMLKL occurs downstream of phosphorylation and oligomerization and appears to be, in part, mediated by ZDHHC5 (a palmitoyl transferase). We also show that disruption of endosomal trafficking increases cell viability during necroptosis, possibly by preventing recruitment, or removal, of phosphoMLKL from the plasma membrane. Pradhan et al. show that MLKL and pMLKL are acylated by saturated very long chain fatty acids during necroptosis and that the disruption of endocytosis decreases the levels of membrane bound pMLKL and MLKL, resulting a rescue from cell death during this process.
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影响因子:
3.4
作者:
Gilbert, Robert J. C.
通讯作者:
Gilbert, Robert J. C.
DOI:
10.1007/978-1-4939-9532-5_16
发表时间:
2019-01-01
期刊:
PROTEIN LIPIDATION: METHODS AND PROTOCOLS
影响因子:
--
作者:
Blanc, Mathieu;David, Fabrice P. A.;van der Goot, F. Gisou
通讯作者:
van der Goot, F. Gisou
影响因子:
8.8
作者:
Dondelinger, Yves;Declercq, Wim;Vandenabeele, Peter
通讯作者:
Vandenabeele, Peter
影响因子:
7.7
作者:
Hilgemann DW;Fine M;Linder ME;Jennings BC;Lin MJ
通讯作者:
Lin MJ
影响因子:
64.5
作者:
Gong YN;Guy C;Olauson H;Becker JU;Yang M;Fitzgerald P;Linkermann A;Green DR
通讯作者:
Green DR