Specificity of glycosphingolipid recognition by Entamoeba histolytica trophozoites

Infect Immun. 1990 Jan;58(1):43-7. doi: 10.1128/iai.58.1.43-47.1990.

Abstract

The ability of purified glycosphingolipids to enhance liposome-stimulated Entamoeba histolytica actin polymerization was assessed as a means of defining the specificity of mammalian cell membrane lipid glycan recognition by this parasite. Synthetic liposomes containing a variety of individual glycosphingolipids bearing neutral, straight-chain oligomeric glycans with galactose or N-acetylgalactosamine termini stimulated rapid (90-s) polymerization of amoeba actin. Glycans with terminal N-acetylglucosamine residues were not stimulatory at all or were only weakly stimulatory. Glycans with glucose, N-acetylglucosamine, galactose, and N-acetylgalactosamine as the penultimate residue were recognized. Attachment of N-acetylneuraminate to the terminal residue of a stimulatory glycosphingolipid eliminated activity; attachment of fucose to the penultimate sugar reduced activity. Glycans with a terminal beta 1-4 or 1-3 glycosidic bond were most effective; glycans with terminal alpha 1-4 or 1-3 glycosides were less effective. The activity of glycans with both beta- and alpha-linked terminal glycosides was inhibited by lactose, suggesting recognition of both configurations by a single amoeba protein. The ability of liposomes to stimulate actin polymerization reflected the extent of liposome phagocytosis.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.
  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Actins / metabolism*
  • Animals
  • Cell-Free System
  • Entamoeba histolytica / metabolism*
  • Erythrocyte Membrane / metabolism*
  • Galactose / pharmacology
  • Glycosphingolipids / metabolism*
  • Humans
  • In Vitro Techniques
  • Lactose / pharmacology
  • Liposomes
  • Phagocytosis / drug effects
  • Polymers
  • Structure-Activity Relationship

Substances

  • Actins
  • Glycosphingolipids
  • Liposomes
  • Polymers
  • Lactose
  • Galactose