Analogous interactions in initiating complexes of the classical and lectin pathways of complement.
Analogous interactions in initiating complexes of the classical and lectin pathways of complement.
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DOI:
10.4049/jimmunol.0900666
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发表时间:
2009-06-15
期刊:
影响因子:
--
通讯作者:
Wallis R
中科院分区:
文献类型:
--
作者:
Phillips AE;Toth J;Dodds AW;Girija UV;Furze CM;Pala E;Sim RB;Reid KB;Schwaeble WJ;Schmid R;Keeble AH;Wallis R
The classical and lectin pathways of complement activation neutralise pathogens and stimulate key immunological processes. Both pathways are initiated by collagen-containing, soluble pattern-recognition molecules associated with specific serine proteases. In the classical pathway, C1q binds to antibody-antigen complexes or bacterial surfaces to activate C1r and C1s. In the lectin pathway, mannan-binding lectin (MBL) and ficolins bind to carbohydrates on pathogens to activate MASP-2. To characterise the interactions leading to classical pathway activation, we have analysed binding between human C1q, C1r and C1s, which associate to form C1, using full-length and truncated protease components. We show that C1r and C1s bind to C1q independently. The CUB1-EGF fragments contribute most towards binding, but CUB2 of C1r, but not of C1s, is also important. Each C1rs tetramer presents a total of six binding sites, one for each of the collagenous domains of C1q. We also demonstrate that subcomponents of the lectin and classical pathways cross-interact. Thus, although the stoichiometries of complexes differ, interactions are analogous, with equivalent contacts between recognition and protease subcomponents. Importantly, these new data are contrary to existing models of C1, and enable us to propose a new model, using MBL-MASP interactions as a template.
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DOI:
10.1073/pnas.0402180101
发表时间:
2004-07-06
影响因子:
11.1
作者:
Matsushita, M;Matsushita, A;Fujita, T
通讯作者:
Fujita, T
影响因子:
4.8
作者:
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通讯作者:
Arlaud, GJ
影响因子:
5.6
作者:
Li, W;Keeble, AH;Kleanthous, C
通讯作者:
Kleanthous, C
影响因子:
2.8
作者:
Gaboriaud, Christine;Teillet, Florence;Arlaud, Gerard J.
通讯作者:
Arlaud, Gerard J.
影响因子:
5.6
作者:
Harmat, V;Gál, P;Závodszky, P
通讯作者:
Závodszky, P