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These toxins consist of an AB5 multimer structure, in which a pentamer of B chains has a membrane-binding function and an A chain is needed for enzymatic activity. [3] The B subunits are arranged as a doughnut-shaped pentamer, each subunit participating in ~30 hydrogen bonds and 6 salt bridges with its two neighbours.
Heat-stable enterotoxins (STs) are secretory peptides produced by some bacterial strains, such as enterotoxigenic Escherichia coli [2] which are in general toxic to animals. These peptides keep their 3D structure and remain active at temperatures as high as 100 °C.
[3] [4] [5] A number of pathogenic isolates are termed ETEC, but the main hallmarks of this type of bacterium are expression of one or more enterotoxins and presence of fimbriae used for attachment to host intestinal cells. The bacterium was identified by the Bradley Sack lab in Kolkata in 1968.
An enterotoxin is a protein exotoxin released by a microorganism that targets the intestines. [1] They can be chromosomally or plasmid encoded. [ 2 ] They are heat labile (> 60 °C), of low molecular weight and water-soluble.
causative agent of diarrhea (without fever) in humans, pigs, sheep, goats, cattle, dogs, and horses Watery ETEC uses various colonization factors (CFs) to bind enterocyte cells in the small intestine. ETEC can produce two proteinaceous enterotoxins: The larger of the two proteins, LT enterotoxin, is similar to cholera toxin in structure and ...
S. aureus is an enterotoxin producer. Enterotoxins are chromosomally encoded exotoxins that are produced and secreted from several bacterial organisms. It is a heat stable toxin and is resistant to digestive protease. [5] [6] It is the ingestion of the toxin that causes the inflammation and swelling of the intestine. [citation needed]
In the field of molecular biology, enterotoxin type B, also known as Staphylococcal enterotoxin B (SEB), is an enterotoxin produced by the gram-positive bacteria Staphylococcus aureus. It is a common cause of food poisoning , with severe diarrhea , nausea and intestinal cramping often starting within a few hours of ingestion. [ 1 ]
This allows the body to detect the harmful toxin if it is encountered later, and to eliminate it before it can cause harm to the host. Toxins of this type include cholera toxin, pertussis toxin, Shiga toxin and heat-labile enterotoxin from E. coli.