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Fluorescence Correlation Spectroscopy Reveals Interaction of Some Microdomain-Associated Lipids with Cellular Focal Adhesion Sites

机译:荧光相关光谱揭示了一些微莫德族相关脂质与细胞焦粘连位的相互作用

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摘要

Cells adhere to the extracellular matrix at distinct anchoring points, mostly focal adhesions. These are rich in immobile transmembrane- and cytoskeletal-associated proteins, some of which are known to interact with lipids of the plasma membrane. To investigate their effect on lipid mobility and molecular interactions, fluorescently labeled lipids were incorporated into the plasma membranes of primary myofibroblasts using fusogenic liposomes. With fluorescence correlation spectroscopy, we tested mobilities of labeled microdomain-associated lipids such as sphingomyelin (SM), ganglioside (GM1), and cholesterol as well as of a microdomain-excluded phospholipid (PC) and a lipid-like molecule (DiIC18(7)) in focal adhesions (FAs) and in neighboring non-adherent membrane areas. We found significantly slower diffusion of SM and GM1 inside FAs but no effect on cholesterol, PC, and DiIC18(7). These data were compared to the molecular behavior in Lo/Ld-phase separated giant unilamellar vesicles, which served as a model system for microdomain containing lipid membranes. In contrast to the model system, lipid mobility changes in FAs were molecularly selective, and no particle enrichment occurred. Our findings suggest that lipid behavior in FAs cannot be described by Lo/Ld-phase separation. The observed slow-down of some molecules in FAs is potentially due to transient binding between lipids and some molecular constituent(s).
机译:细胞在不同的锚定点粘附到细胞外基质中,主要是焦粘连。这些富含固定跨膜和细胞骨架相关蛋白质,其中一些众所周知的一些蛋白质与质膜的脂质相互作用。为了研究它们对脂质迁移率和分子相互作用的影响,使用富含素脂质体将荧光标记的脂质掺入原发性纤维素细胞的血浆膜中。借助于荧光相关光谱,我们测试标记的微米蛋白相关脂质的迁移率,例如鞘磷脂(SM),神经节苷脂(GM1)和胆固醇以及胆固醇排除的磷脂(PC)和脂质样分子(DIIC18(7 ))在局灶性粘附(Fas)和相邻的非粘附膜区域中。我们发现SM和GM1的速度显着扩散到FAS内,但对胆固醇,PC和DIIC18(7)没有影响。将这些数据与Lo / LD相分离的巨型Unilamellar囊泡中的分子行为进行了比较,其用作含有脂质膜的微米域的模型系统。与模型系统相比,Fas的脂质迁移率变化是分子选择性的,并且不会发生颗粒富集。我们的研究结果表明FAS中的脂质行为不能通过LO / LD相分离来描述。在Fas中观察到的一些分子的减速可能是由于脂质和一些分子成分之间的瞬态结合。

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