{"id":89138,"date":"2021-11-25T09:20:49","date_gmt":"2021-11-25T08:20:49","guid":{"rendered":"https:\/\/ibecbarcelona.eu\/?p=89138"},"modified":"2021-12-03T12:19:27","modified_gmt":"2021-12-03T11:19:27","slug":"desxifrant-el-punt-dolc-de-les-cel%c2%b7lules","status":"publish","type":"post","link":"https:\/\/ibecbarcelona.eu\/ca\/desxifrant-el-punt-dolc-de-les-cel%c2%b7lules\/","title":{"rendered":"Desxifrant el punt dol\u00e7 de les c\u00e8l\u00b7lules"},"content":{"rendered":"

\"\"<\/p>\n

Els\u00a0sucres\u00a0interactuen\u00a0amb\u00a0la\u00a0superf\u00edcie\u00a0cel\u00b7lular\u00a0unint-se a prote\u00efnes\u00a0anomenades\u00a0lectines.\u00a0Aquestes\u00a0interaccions\u00a0juguen\u00a0un\u00a0paper\u00a0fonamental\u00a0en\u00a0molts\u00a0dels\u00a0processos\u00a0biol\u00f2gics\u00a0de la\u00a0c\u00e8l\u00b7lula.\u00a0Una\u00a0funci\u00f3\u00a0important \u00e9s la\u00a0modulaci\u00f3\u00a0de la\u00a0resposta\u00a0immune\u00a0davant\u00a0d’una\u00a0amena\u00e7a\u00a0externa.<\/span>\u00a0<\/span><\/p>\n

L’estudiant\u00a0de\u00a0doctorat\u00a0Roger\u00a0Riera, del\u00a0grup\u00a0de\u00a0<\/span>Nanoscopia\u00a0per\u00a0a\u00a0la\u00a0Nanomedicina<\/span><\/a> de l’IBEC i la TUE, dirigit per Lorenzo Albertazzi, investiga els receptors de la superf\u00edcie cel\u00b7lular i la seva interacci\u00f3 amb mol\u00e8cules, utilitzant noves t\u00e8cniques de microsc\u00f2pia. La idea de visualitzar les interaccions sucre-lectina va comen\u00e7ar a partir d’una consolidada col\u00b7laboraci\u00f3 amb investigadors de la Universitat de Leiden. \u201cHem unit dos camps: els nostres col\u00b7laboradors desenvolupen sondes de sucre i nosaltres aportem l’experi\u00e8ncia en microsc\u00f2pia\u201d, diu Riera.<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

CAPTAR LA IMATGE DELS SUCRES UN A UN<\/span><\/span><\/strong><\/h3>\n

“La\u00a0<\/span>nostra<\/span>\u00a0<\/span>idea<\/span>\u00a0era\u00a0<\/span>utilitzar<\/span>\u00a0els\u00a0<\/span>mateixos<\/span>\u00a0<\/span>sucres<\/span>\u00a0que\u00a0<\/span>interactuen<\/span>\u00a0<\/span>amb<\/span>\u00a0les\u00a0<\/span>c\u00e8l\u00b7lules<\/span>\u00a0com a sondes de\u00a0<\/span>microsc\u00f2pia<\/span>“,\u00a0<\/span>explica<\/span>\u00a0Lorenzo\u00a0<\/span>Albertazzi<\/span>, professor\u00a0<\/span>associat<\/span>\u00a0i\u00a0<\/span>l\u00edder<\/span>\u00a0del\u00a0<\/span>grup<\/span>\u00a0de\u00a0<\/span>Nanoscopia<\/span>\u00a0per a\u00a0<\/span>Nanomedicina<\/span>. “No\u00a0<\/span>necessit\u00e0vem<\/span>\u00a0<\/span>canviar<\/span>\u00a0els\u00a0<\/span>components<\/span>\u00a0<\/span>b\u00e0sics<\/span>“. La\u00a0<\/span>interacci\u00f3<\/span>\u00a0<\/span>dels<\/span>\u00a0<\/span>sucres<\/span>\u00a0<\/span>amb<\/span>\u00a0les\u00a0<\/span>c\u00e8l\u00b7lules<\/span><\/span>\u00a0\u00e9s\u00a0<\/span><\/span>feble<\/span>, la qual cosa dificulta el seu estudi amb t\u00e8cniques<\/span>\u00a0de\u00a0<\/span>fluoresc\u00e8ncia<\/span>\u00a0<\/span>convencionals<\/span>. “De\u00a0<\/span>fet<\/span>,\u00a0<\/span>necessitem<\/span>\u00a0<\/span>interaccions<\/span>\u00a0<\/span>febles<\/span>\u00a0per al\u00a0<\/span>nostre<\/span>\u00a0<\/span>m\u00e8tode<\/span>\u00a0de\u00a0<\/span>microsc\u00f2pia<\/span>“,\u00a0<\/span>subratlla<\/span>\u00a0<\/span>Riera<\/span>. “<\/span><\/span>\u00c9s<\/span><\/span>\u00a0<\/span>una<\/span>\u00a0<\/span>combinaci\u00f3<\/span>\u00a0perfecta. Les\u00a0<\/span>imatges<\/span>\u00a0es basen en\u00a0<\/span>interaccions<\/span>\u00a0<\/span>reversibles<\/span>: les sondes de sucre marcades amb fluoresc\u00e8ncia s’uneixen durant un temps molt curt per <\/span>a les\u00a0<\/span>lectines<\/span>\u00a0de la\u00a0<\/span>c\u00e8l\u00b7lula<\/span>\u00a0i\u00a0<\/span>despr\u00e9s<\/span>\u00a0se\u00a0<\/span>separen<\/span>.\u00a0<\/span>Aquest<\/span>\u00a0proc\u00e9s es\u00a0<\/span>repeteix<\/span>\u00a0al\u00a0<\/span>llarg<\/span>\u00a0del\u00a0<\/span>temps<\/span>, la\u00a0<\/span>qual<\/span>\u00a0<\/span>cosa<\/span>\u00a0<\/span>permet<\/span>\u00a0la\u00a0<\/span>detecci\u00f3<\/span>\u00a0<\/span>d’interaccions<\/span>\u00a0<\/span>individuals<\/span>\u00a0<\/span>entre<\/span>\u00a0el\u00a0<\/span>sucre<\/span> i la lectina”. Aquest estudi va revelar<\/span>\u00a0<\/span>propietats<\/span>\u00a0interessants. “<\/span>Vam<\/span>\u00a0<\/span>poder<\/span>\u00a0<\/span>veure<\/span>\u00a0que\u00a0<\/span>diferents<\/span>\u00a0<\/span>estructures<\/span>\u00a0de\u00a0<\/span>sucre<\/span>\u00a0<\/span>presentaven<\/span>\u00a0<\/span>cin\u00e8tiques<\/span>\u00a0<\/span>d’uni\u00f3<\/span>\u00a0<\/span>diferents<\/span>,\u00a0<\/span>permetent-nos<\/span>\u00a0<\/span>entendre<\/span>\u00a0<\/span>millor<\/span>\u00a0la\u00a0<\/span>seva<\/span>\u00a0<\/span>relaci\u00f3<\/span>\u00a0<\/span>estructura-activitat<\/span>“.<\/span><\/span>\u00a0<\/span><\/p>\n

Els\u00a0<\/span>nostres<\/span>\u00a0<\/span>m\u00e8todes<\/span>\u00a0<\/span>podrien<\/span>\u00a0<\/span>utilitzar<\/span>-se per\u00a0<\/span>entendre<\/span>\u00a0<\/span>millor<\/span>\u00a0com les\u00a0<\/span>c\u00e8l\u00b7lules<\/span>\u00a0<\/span>immunes<\/span>\u00a0<\/span>reconeixen<\/span>\u00a0<\/span>certs<\/span>\u00a0<\/span>sucres<\/span>\u00a0<\/span>i no\u00a0<\/span>uns<\/span>\u00a0<\/span>altres<\/span>.<\/strong><\/p>\n

Lorenzo\u00a0Albertazzi\u00a0<\/strong><\/p>\n<\/blockquote>\n

EL CODI SOS DEL SUCRE<\/span><\/span><\/strong><\/h3>\n

En alguns casos, els sucres poden ser un senyal de perill i provocar una activaci\u00f3 immunit\u00e0ria. Aquesta indicaci\u00f3 ocorre quan el cos reconeix els sucres de la membrana d’un patogen. “Les c\u00e8l\u00b7lules immunes reconeixen la difer\u00e8ncia entre els nostres proprios sucres i els d’un patogen, en recon\u00e8ixer els patrons de sucre”, aclareix Riera. “Aquests patrons depenen de l’estructura del sucre”.<\/span>\u00a0<\/span><\/p>\n

S\u00f3n els sucres candidats a desenvolupar vacunes m\u00e9s potents? “Podem utilitzar sucres per a enganyar el sistema immunol\u00f2gic perqu\u00e8 pensi que \u00e9s un senyal de perill i estimular una resposta immunit\u00e0ria, similar a la de les vacunes”, explica. No obstant aix\u00f2, hi ha un \u201cpunt dol\u00e7\u201d a tenir en compte per a fer-lo correctament. “Si utilitzes els sucres incorrectes, la resposta immune ser\u00e0 molt diferent”, especifica Albertazzi. Per\u00f2 es necessita m\u00e9s recerca. “Els nostres m\u00e8todes podrien utilitzar-se per a entendre millor com les c\u00e8l\u00b7lules immunes reconeixen uns certs sucres i no uns altres”, conclou Albertazzi.<\/span>\u00a0<\/span><\/p>\n

\n
\n

Article de refer\u00e8ncia: <\/span><\/b>Riera, R., Hogervorst, T.P., Doelman, W.\u202f<\/span>et al.<\/span><\/i>\u202f<\/span>Single-molecule imaging of\u00a0glycan\u2013lectin\u00a0interactions\u00a0on\u00a0cells\u00a0with\u00a0Glyco-PAINT<\/span><\/a>.\u202f<\/span>Nat\u00a0Chem\u00a0Biol<\/span><\/i>\u202f<\/span>17,\u202f<\/span><\/b>1281\u20131288 (2021).<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

En un recent article en la revista Nature Chemical Biology, un equip d’investigadors del ICMS\/TUE i de l’IBEC, juntament amb investigadors de la Universitat de Leiden, desxifren les interaccions de mol\u00e8cules individuals de sucre amb c\u00e8l\u00b7lules, a trav\u00e9s de la microsc\u00f2pia de superresoluci\u00f3n. L’article va apar\u00e8ixer en la portada de l’edici\u00f3 de novembre de la revista. <\/h3>\n","protected":false},"author":4,"featured_media":88791,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[1052],"post_formats":[],"class_list":["post-89138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies-de-recerca","tag-lorenzo-albertazzi-ca"],"yoast_head":"\nDesxifrant el punt dol\u00e7 de les c\u00e8l\u00b7lules - Institute for Bioengineering of Catalonia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ibecbarcelona.eu\/ca\/desxifrant-el-punt-dolc-de-les-cel\u00b7lules\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Desxifrant el punt dol\u00e7 de les c\u00e8l\u00b7lules - Institute for Bioengineering of Catalonia\" \/>\n<meta property=\"og:description\" content=\"En un recent article en la revista Nature Chemical Biology, un equip d'investigadors del ICMS\/TUE i de l'IBEC, juntament amb investigadors de la Universitat de Leiden, desxifren les interaccions de mol\u00e8cules individuals de sucre amb c\u00e8l\u00b7lules, a trav\u00e9s de la microsc\u00f2pia de superresoluci\u00f3n. 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