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CELLULAR REACTIONS TO DEFATTED TUBERCLE BACILLI AND THEIR PRODUCTS.

F R Sabin1, A L Joyner

  • 1Laboratories of The Rockefeller Institute for Medical Research.

The Journal of Experimental Medicine
|October 30, 2009
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Summary

Defatted tubercle bacilli trigger complex cellular responses. Their lipid component, containing an acid-fast hydroxy acid and a non-acid-fast polysaccharide, elicits distinct immune reactions including giant cells and eosinophil infiltration.

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Area of Science:

  • Immunology
  • Microbiology
  • Cell Biology

Background:

  • Cellular responses to tubercle bacilli are intricate.
  • Defatted tubercle bacilli exhibit complex immunological characteristics.
  • Heat-killed whole tubercle bacilli induce similar complex reactions.

Purpose of the Study:

  • To investigate the specific cellular reactions elicited by defatted tubercle bacilli.
  • To differentiate the immunological roles of lipid and polysaccharide components of tubercle bacilli.
  • To understand the mechanisms behind foreign body giant cell formation and eosinophil/neutrophil recruitment.

Main Methods:

  • Isolation and fractionation of lipids from defatted tubercle bacilli.
  • Analysis of acid-fast and non-acid-fast properties of isolated components.
  • Histological examination of tissue reactions, including cell infiltration (eosinophils, neutrophiles) and giant cell formation.

Main Results:

  • The firmly bound lipid from defatted bacilli is non-acid-fast.
  • An acid-fast hydroxy acid and a non-acid-fast polysaccharide were identified within the lipid.
  • The hydroxy acid induced foreign body giant cells and eosinophil infiltration.
  • Polysaccharides stimulated neutrophile recruitment.

Conclusions:

  • The cellular reactions to defatted tubercle bacilli are mediated by their distinct lipid and polysaccharide constituents.
  • The acid-fast hydroxy acid is a key component in inducing granulomatous inflammation and eosinophilia.
  • Polysaccharides play a role in neutrophile chemotaxis in response to tubercle bacilli.