Carbohydrate-carbohydrate interaction provides adhesion force and specificity for cellular recognition.
Carbohydrate-carbohydrate interaction provides adhesion force and specificity for cellular recognition.
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DOI：
10.1083/jcb.200309005
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发表时间：
2004-05-24
期刊：
影响因子：
--
通讯作者：
Burger MM
中科院分区：
文献类型：
--
作者：
Bucior I;Scheuring S;Engel A;Burger MM
海绵细胞表面蛋白聚糖具有粘附力和特异性，这是动物界细胞-细胞识别的第一个实验证据。然而，特异性是否存在于蛋白质或碳水化合物部分的问题尚未得到解决。在这里，细胞-细胞识别的强度和物种特异性可以归因于直接的碳水化合物-碳水化合物相互作用。原子力显微镜测量显示，在抗体-抗原相互作用中，聚糖分子之间的粘附力（190-310皮牛顿）与蛋白质之间的粘附力（244皮牛顿）同样强。定量测量来自同一物种的聚糖与来自不同物种的聚糖之间的粘附力证实了相互作用的物种特异性。聚糖包被的小珠根据它们的起源种类聚集，也就是说，和活的海绵细胞聚集的方式一样。活细胞也表现出物种选择性结合表面涂覆的聚糖。这些发现首次证实了表面聚糖之间存在相对强的物种特异性识别，这一过程可能对细胞识别具有重要意义。
The adhesion force and specificity in the first experimental evidence for cell–cell recognition in the animal kingdom were assigned to marine sponge cell surface proteoglycans. However, the question whether the specificity resided in a protein or carbohydrate moiety could not yet be resolved. Here, the strength and species specificity of cell–cell recognition could be assigned to a direct carbohydrate–carbohydrate interaction. Atomic force microscopy measurements revealed equally strong adhesion forces between glycan molecules (190–310 piconewtons) as between proteins in antibody–antigen interactions (244 piconewtons). Quantitative measurements of adhesion forces between glycans from identical species versus glycans from different species confirmed the species specificity of the interaction. Glycan-coated beads aggregated according to their species of origin, i.e., the same way as live sponge cells did. Live cells also demonstrated species selective binding to glycans coated on surfaces. These findings confirm for the first time the existence of relatively strong and species-specific recognition between surface glycans, a process that may have significant implications in cellular recognition.
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DOI：
10.1073/pnas.96.23.13170
发表时间：
1999-11-09
影响因子：
11.1
作者：
Müller, DJ;Baumeister, W;Engel, A
通讯作者：
Engel, A
影响因子：
56.9
作者：
Rief, M;Oesterhelt, F;Gaub, HE
通讯作者：
Gaub, HE
影响因子：
2.7
作者：
HUMPHREYS, T
通讯作者：
HUMPHREYS, T
影响因子：
4.8
作者：
Hanley, W;McCarty, O;Konstantopoulos, K
通讯作者：
Konstantopoulos, K
影响因子：
3.2
作者：
Chon, JWM;Mulvaney, P;Sader, JE
通讯作者：
Sader, JE