Enterotoxin type B
(Redirected from Staphylococcal Enterotoxin B)
Overview[edit | edit source]
Enterotoxin Type B is a potent exotoxin produced by certain strains of the bacterium Staphylococcus aureus. It is one of the several staphylococcal enterotoxins that can cause food poisoning in humans. Enterotoxin Type B is known for its ability to induce gastroenteritis, characterized by symptoms such as nausea, vomiting, abdominal pain, and diarrhea.
Structure[edit | edit source]
Enterotoxin Type B is a protein with a complex three-dimensional structure that is crucial for its biological activity. The structure of this toxin has been elucidated using X-ray crystallography, revealing a compact, globular form. The image on the right shows the detailed structure of Enterotoxin Type B, highlighting its beta-sheet and alpha-helix components.
Mechanism of Action[edit | edit source]
Enterotoxin Type B acts as a superantigen, which means it can non-specifically activate a large number of T cells by binding to the major histocompatibility complex (MHC) class II molecules on antigen-presenting cells and the T-cell receptor. This interaction leads to the massive release of cytokines, resulting in an intense immune response that contributes to the symptoms of food poisoning.
Clinical Significance[edit | edit source]
The ingestion of food contaminated with Enterotoxin Type B can lead to staphylococcal food poisoning, a common cause of gastrointestinal illness. Symptoms typically appear within a few hours of consumption and can last for 24 to 48 hours. While the condition is usually self-limiting, severe cases may require medical attention, especially in vulnerable populations such as the elderly and immunocompromised individuals.
Prevention and Control[edit | edit source]
Preventing staphylococcal food poisoning involves proper food handling and storage practices. This includes maintaining appropriate temperature control to inhibit the growth of Staphylococcus aureus and ensuring good hygiene during food preparation. It is also important to avoid cross-contamination between raw and cooked foods.
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