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In molecular biology, the heat-labile enterotoxin family includes Escherichia coli heat-labile enterotoxin (Elt or LT) and cholera toxin (Ctx) secreted by Vibrio cholerae. lt is so named because it is inactivated at high temperatures.
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.
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.
The bacterium was identified by the Bradley Sack lab in Kolkata in 1968. Signs and symptoms ... (LT) and heat-stable enterotoxin (ST). [6] Prevention.
Domain A1 (approximately 22kDa in cholera toxin or heat labile enterotoxins) is the part of the toxin responsible for its toxic effects. Domain A2 (approximately 5kDa in cholera toxin or heat labile enterotoxin) provides a non-covalent linkage to the B subunit through the B subunit's central pore. [5]
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Guanylate cyclase 2C, also known as guanylyl cyclase C (GC-C), intestinal guanylate cyclase, guanylate cyclase-C receptor, or the heat-stable enterotoxin receptor (hSTAR) is an enzyme that in humans is encoded by the GUCY2C gene. [5] [6] Guanylyl cyclase is an enzyme found in the luminal aspect of intestinal epithelium and dopamine neurons in ...
Foods at high risks are those prepared in large quantities. Staphylococcus aureus is a true food poisoning organism. It produces a heat stable enterotoxin when allowed to grow for several hours in foods such as cream-filled baked goods, poultry meat, gravies, eggs, meat salads, puddings and vegetables. The toxins may be present in dangerous ...