A microscope image of a snail embryo that shows the segregation of fat in the form of lipid droplets (green) versus protein in the form of storage organelles called yolk vesicles (magenta). (University of Rochester image / Marcus Kilwein and T. Kim Dao)
A mother’s egg provides abundant nutrients that are essential for an embryo to develop. But does it matter where in the developing embryo those nutrients are stored?
In a series of papers, Michael Welte, a professor in the Rochester’s department of biology, tackles this question. The studies were spearheaded by Marcus Kilwein, a former graduate student in Welte’s lab.
In the first paper, published in the journal Development, Welte and Kilwein studied three main categories of nutrients in Drosophila (fruit fly) eggs: protein, fat, and carbohydrates. Within four hours after fertilization, fat and protein are segregated into different types of cells. The fate of carbohydrates was previously unknown.
The researchers found that carbohydrates also get segregated from the fat, into the same cells that receive protein. This segregation requires that fat and carbohydrates move independently from each other.
Kilwein and Welte discovered that a protein present on lipid droplets—storage units for energy in the form of lipids or fats—is necessary to keep fat and carbohydrates apart. When this protein is missing, fat and carbohydrate packages bind to each, fail to segregate, and end up together with the protein in the same cell. The result is an embryo that struggles to use fat effectively, with dire consequences for the embryo’s development.
The second paper, published in the journal PLoS Genetics, explores why it is crucial that fat is segregated from carbohydrates and proteins.
Find out what happens when nutrient segregation is disrupted.