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Developing dendritic cells become 'lacy' cells packed with fat and glycogen
Asher Maroof1, Nicholas R English, Penelope A Bedford
1Antigen Presentation Research Group, Imperial College London, Harrow, UK.
Immunology
|July 14, 2005
Summary
Mature dendritic cells (DCs) accumulate fat and glycogen, enhancing their immune function. This process is influenced by antigen exposure, cytokines, and cellular location, linking energy stores to immune responses.
Area of Science:
- Immunology
- Cell Biology
- Metabolism
Background:
- Dendritic cells (DCs) are crucial for immune responses, particularly T cell activation.
- The metabolic changes occurring during DC maturation are not fully understood.
Purpose of the Study:
- To investigate whether dendritic cells acquire fat and glycogen stores during maturation.
- To explore the factors influencing the accumulation of these energy stores in DCs.
Main Methods:
- Dendritic cells were generated from mouse bone marrow stem cells.
- Cells were stimulated with lipopolysaccharide (LPS) or interleukin-4 (IL-4).
- Fat and glycogen content were assessed using Sudan Black and PAS staining, respectively. Transmission electron microscopy was used to observe cellular morphology.
Main Results:
- Maturing DCs exhibited a 'lacy' morphology associated with increased fat and glycogen accumulation.
- LPS stimulation and IL-4 exposure enhanced these metabolic changes.
- Lacy DCs expressed scavenger receptors and were found in mouse omentum, indicating in vivo relevance.
Conclusions:
- Dendritic cells can acquire significant fat and glycogen stores during maturation.
- Antigen exposure and cytokine environment modulate this accumulation.
- These findings suggest a link between cellular energy stores and immune function in dendritic cells.