title: The effects of co-culture of fibroblasts on mast cell exocytotic release characteristics as evaluated by carbon-fiber microelectrode amperometry.
abstract: In this work, carbon-fiber microelectrode amperometry (CFMA) is employed to probe changes in the biophysical mechanism of exocytosis under varied cell culture conditions. Degranulation and serotonin exocytosis from mouse peritoneal mast cells (MPMCs) were measured both without and with co-cultured Swiss-albino 3t3 fibroblasts using CFMA. After 24 h in culture, there are distinct differences in the exocytotic characteristics of MPMCs cultured with and without fibroblast support cells, as detected by CFMA, including an increased number of secreted serotonin molecules, number of granule fusion events, secretion rate, and granule membrane tension. Beyond 48 h in culture, MPMCs cultured alone cannot be analyzed using CFMA due to decreased viability and membrane tension whereas MPMCs co-cultured with fibroblasts were maintained for up to 28 days in culture. Some secretion characteristics evolved over the long-term co-culture but the total amount of serotonin released per cell remained largely constant. This work quantitatively demonstrates that the MPMC/fibroblast co-culture system presents a promising model system for chronic exposure or disease model studies based on CFMA analysis.
authors.affiliation: Department of Chemistry, University of Minnesota, Minneapolis, MN, USA.
authors.forename: Bryce J
authors.initials: BJ
authors.lastname: Marquis
authors.forename: Christy L
authors.initials: CL
authors.lastname: Haynes
mesh_terms: D000818:Animals; D002244:Carbon / Q000737:chemistry*; D000077482:Carbon Fiber; D002450:Cell Communication; D002478:Cells, Cultured; D018920:Coculture Techniques; D004560:Electricity; D005089:Exocytosis / Q000502:physiology*; D005347:Fibroblasts / Q000502:physiology*; D008407:Mast Cells / Q000166:cytology*; D051379:Mice; D008839:Microelectrodes / Q000706:statistics & numerical data*
chemical_list: D000077482:Carbon Fiber; D002244:Carbon