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. Author manuscript; available in PMC: 2011 Nov 3.
Published in final edited form as: Cell Metab. 2010 Nov 3;12(5):467–482. doi: 10.1016/j.cmet.2010.09.010

Figure 1. OxPLs, oxLDL, and Lp(a) Induce CD36- and TLR2/6-Dependent Apoptosis in ER-Stressed Macrophages.

Figure 1

For all the experiments described below, the experimental endpoint was macrophage apoptosis; the data are expressed as the percent of total cells that stained with annexin V and propidium iodide (mean ± SEM; n=4). Differences between values with symbols and no symbols, or between values with different symbols, are statistically significant (p values ranged from < 0.05 to < 0.001). (A) Macrophages were incubated for 28 h with 0.25 μM thapsigargin (Tg) alone or thapsigargin in combination with the indicated concentrations of ox-LDL. (B) Macrophages were left untreated (Un) or incubated for 30 h with 0.25 μM thapsigargin alone or thapsigargin in combination with 10 μg/ml of KDdia-PC or POV-PC, or the phospholipids alone. (C) Macrophages from WT, Sra−/−, or Cd36−/− mice were incubated for 18 h with thapsigargin alone or thapsigargin in combination with 10 μg/ml POV-PC or KDdia-PC or with 50 μg/ml of ox-LDL. (D) Macrophages were left untreated or incubated for 23 h with 50 μg/ml KOdia-PC without (mock) or with (PLA2) pretreatment with phospholipase A2, alone or in combination with 0.5 μM thapsigargin (Tg). (E) Macrophages from WT or Tlr2−/− mice were incubated for 30 h with 0.25 μM thapsigargin alone or thapsigargin combined with KDdia-PC, POV-PC, ox-LDL, or LTA. (F) Macrophages from WT, Cd36−/−, or Tlr2−/− mice were incubated for 24 h with thapsigargin alone or thapsigargin combined with 10 μg/ml LTA. (G) Macrophages from WT, Tlr1−/−, or Tlr6−/− mice were incubated for 24 h with thapsigargin with or without KOdia-PC, LTA, or 10ug/ml Pam3CSK4 or Pam2CSK4. (H) Macrophages from WT, Cd36−/−, or Tlr2−/− mice were incubated for 18 h with 0.25 μM thapsigargin (Tg) alone; 0.25 mM of the indicated fatty acids in complex with BSA; or thapsigargin plus either the fatty acids or BSA control. The unsaturated fatty acids were linoleic acid (18:2) and oleic acid (18:1), and the saturated fatty acids were stearic acid (18:0) and palmitic acid (16:0).