Search results
Results from the WOW.Com Content Network
Enterotoxins have a particularly marked effect upon the gastrointestinal tract, causing traveler's diarrhea and food poisoning. The action of enterotoxins leads to increased chloride ion permeability of the apical membrane of intestinal mucosal cells.
Different STs recognize distinct receptors on the surface of animal cells and thereby affect different intracellular signaling pathways. For example, STa enterotoxins bind and activate membrane-bound guanylate cyclase , which leads to the intracellular accumulation of cyclic GMP and downstream effects on several signaling pathways.
Clostridium enterotoxins are toxins produced by Clostridium species. [2] Clostridial species are one of the major causes of food poisoning / gastrointestinal illnesses . They are anaerobic , [ 1 ] gram-positive, spore-forming rods that occur naturally in the soil. [ 3 ]
Since the transmission of this bacterium is fecal contamination of food and water supplies, one way to prevent infection is by improving public and private health facilities. Another simple prevention of infection is by drinking factory bottled water—this is especially important for travelers and traveling military—though it may not be ...
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.
Cyanobacteria are an important autotrophic bacteria in the water food web. Explosions of cyanobacteria known as algal blooms can produce cyanotoxins harmful to both the ecosystem and human health. These harmful algal blooms are more likely to be produced at a dangerous amount when there is an excess of nutrients , the temperature is 20 °C ...
A freshwater aquatic food web. The blue arrows show a complete food chain (algae → daphnia → gizzard shad → largemouth bass → great blue heron). A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community.
One such effect is vomiting. This effect is felt in cases of food poisoning, when SAg-producing bacteria release the toxin, which is highly resistant to heat. There is a distinct region of the molecule that is active in inducing gastrointestinal toxicity. [2]