Results 171 to 180 of about 19,735 (216)

Shiga toxins

Toxicon, 2012
Shiga toxins are virulence factors produced by the bacteria Shigella dysenteriae and certain strains of Escherichia coli. There is currently no available treatment for disease caused by these toxin-producing bacteria, and understanding the biology of the Shiga toxins might be instrumental in addressing this issue.
Jonas, Bergan   +4 more
openaire   +4 more sources

Effect of Shiga toxin and Shiga-like toxins on eukaryotic cells

Microbes and Infection, 2001
Shigella dysenteriae and Shiga-toxin-producing Escherichia coli (STEC) elaborate the AB holotoxins, Shiga or Shiga-like toxins (Stx). Stx play a major role in the pathogenesis of haemorrhagic colitis and haemolytic uremic syndrome. This review provides an overview of the mechanisms of action of Stx and a model of the pathogenesis of Stx-induced disease.
E V, O'Loughlin, R M, Robins-Browne
openaire   +4 more sources

Shiga toxins

Toxicon, 2001
Shiga toxin and Shiga-like toxins belong to the group of protein toxins which have a moiety that binds to the cell surface and another enzymatically active moiety that after entry into the cytosol inhibits protein synthesis enzymatically. The toxins can also cause apoptosis by mechanisms that may be different from the effect on the protein synthesis ...
openaire   +4 more sources

Shiga Toxin Producing Escherichia coli

Clinics in Laboratory Medicine, 2015
Shiga toxin-producing Escherichia coli (STEC) is among the common causes of foodborne gastroenteritis. STEC is defined by the production of specific toxins, but within this pathotype there is a diverse group of organisms. This diversity has important consequences for understanding the pathogenesis of the organism, as well as for selecting the optimum ...
Allen, Bryan   +2 more
openaire   +2 more sources

Shiga toxin-producing Escherichia coli

Current Infectious Disease Reports, 1999
Shiga toxin-producing Escherichia coli (STEC) are emerging as a significant source of foodborne infectious disease in the developed world. Multistate outbreaks of E. coli O157 and non-O157 serogroups in the United States are facilitated by the centralization of food processing and distribution.
, Jaeger, , Acheson
openaire   +2 more sources

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