Toxalbumin

Toxalbumin is a type of protein that is toxic and can be found in certain plant and bacteria species. These proteins can cause damage to the cell membrane, leading to cell death. They are a type of lectin, and can bind to specific sugar molecules on the surface of cells.

History

The term "toxalbumin" was first used in the late 19th century to describe plant proteins that had toxic effects. The first toxalbumin to be discovered was abrin, a protein found in the seeds of the Abrus precatorius plant. This was followed by the discovery of ricin, a similar protein found in the seeds of the Ricinus communis plant.

Structure and function

Toxalbumins are typically composed of two polypeptide chains, referred to as the A-chain and the B-chain. The A-chain has enzymatic activity, while the B-chain is responsible for binding to specific sugar molecules on the surface of cells.

Once a toxalbumin has bound to a cell, it is taken up by the cell and the A-chain is released into the cytoplasm. The A-chain then inactivates the cell's ribosomes, preventing protein synthesis and leading to cell death.

Examples

In addition to abrin and ricin, other examples of toxalbumins include:

• Modeccin, found in the Adenia digitata plant
• Volksin, found in the Adenia volkensii plant
• Crotin, found in the seeds of the Croton tiglium plant

Toxicity

Toxalbumins are highly toxic and can cause severe illness or death if ingested or inhaled. Symptoms of toxalbumin poisoning can include nausea, vomiting, abdominal pain, and in severe cases, organ failure and death.

Treatment

There is currently no specific antidote for toxalbumin poisoning. Treatment typically involves supportive care, including hydration and symptom management. In some cases, antibody therapy may be used to neutralize the toxalbumin.

See also

• Protein toxicity
• Plant toxins
• Bacterial toxins

Toxalbumin Resources
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