What is superstantigen?

Superantigens are proteins that cause T-cells of the immune system to overwhelm infection. They are produced by certain infectious bacteria and viruses. The excessive reaction of the immune system to the antigen causes a group of diseases that are manifested in fever and shock, such as food poisoning, toxic shock syndrome and Kawasaki disease. These bacteria usually live harmlessly on the body, but under certain circumstances can cause infections. Superlantigens of every kind are, like antigens, molecules that the immune system recognizes as foreign. Macrophage cells of the immune system usually recognize parts of bacteria or virus. The macrophage enjoys foreign attackers and breaks them. Then the macrophage lashes a broken attacker or other molecules they enjoyed and publish fragments on the outside of the cell using the main histocompatible complex (MHC) for holding the fragment.

and T-cell comes and uses svOU Molec of the T-cell receptor on the outside of its own cell to tie to the fragment. Once the T-cell recognizes the fragment, the immune response begins. Each T-cell recognizes certain MHCs and certain fragments and usually responds only to these specific stimuli. Superantigens are bound to the MHC Model Molecule differently than conventional antigens, so more T-cells are deceived to recognize the superantigen fragment than a regular fragment.

Normal antigen causes from 0.001 percent to 0.0001 percent T-cells to create an immune response. Superrantigen causes 2 to 20 percent T-cells to create a reaction. When the T-cell is exposed to the normal antigen, it releases molecules by immunological action and these molecules lead to a normal inflammatory path that is designed to help get rid of the body of the infection. Superrantigen activates much more T-cells than conventional antigens, so this inflammatory response is exaggerated and can cause fever, rash, low blood pressure and shock.

SuperrantiGenes are medium -sized proteins that are highly resistant to heat and enzymes degrading proteins. These characteristics help the proteins survive cooking and digestive enzymes, thus creating important virulence factors when breeding foods transmitted by food. They also play a role in autoimmune diseases, toxic shock syndrome, diabetes and Kawasaki's disease, which is the main cause of heart disease in children.