Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Wednesday, September 04, 2024

Shiga Toxin: Mechanism, Impact, and Prevention of a Potent Bacterial Toxin

Shiga toxin is a potent biological toxin produced by specific strains of bacteria, notably Shigella dysenteriae and certain serotypes of Escherichia coli (E. coli), such as O157. Named after Kiyoshi Shiga, who discovered the bacterial origin of dysentery in 1897, Shiga toxin is a type of ribosome-inactivating protein that disrupts protein synthesis in host cells, leading to severe cellular damage and potentially life-threatening conditions.

The toxin's structure is composed of two subunits: an A subunit with enzymatic activity and five B subunits responsible for binding to specific receptors on the surface of host cells. The B subunits play a critical role in targeting the toxin to cells by binding to glycosphingolipid receptors, particularly globotriaosylceramide (Gb3), which are abundant on the surfaces of human intestinal and renal cells. Once the B subunits have successfully docked the toxin to the cell, the A subunit is translocated into the cytoplasm, where it exerts its toxic effects. The A subunit cleaves a specific adenine residue from the 28S rRNA of the ribosome, an essential component of the cellular machinery responsible for protein synthesis. This cleavage halts protein synthesis, leading to cellular dysfunction and ultimately, cell death.

Infections caused by Shiga toxin-producing E. coli (STEC) are particularly dangerous due to the toxin’s ability to cause severe gastrointestinal illness. Patients typically experience symptoms such as abdominal cramps, diarrhea (which is often bloody), and vomiting. The severity of the illness can escalate when the toxin enters the bloodstream, potentially leading to hemolytic uremic syndrome (HUS). HUS is a serious condition characterized by the destruction of red blood cells, which can lead to acute kidney failure, especially in young children and the elderly.

Preventing Shiga toxin infections is crucial, as there is no specific treatment for STEC infections. Preventive measures include proper food handling and hygiene practices, such as thoroughly cooking meat, avoiding unpasteurized dairy products, and washing hands and produce thoroughly. In the event of an infection, management focuses on supportive care, particularly maintaining hydration and electrolyte balance, to help the body cope with the effects of the toxin. In severe cases, hospitalization may be required to manage complications and prevent long-term damage to vital organs.
Shiga Toxin: Mechanism, Impact, and Prevention of a Potent Bacterial Toxin

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