EntA; Enterotoxin type A; Staphylococcus enterotoxin A; Staphylococcus enterotoxin type A
Purity
> 95% as determined by SDS-PAGE
Format
Liquid
Concentration
Batch dependent - please inquire should you have specific requirements
Buffer
0.01 M PBS, pH7.3
Preservative
None
Storage
Store at -20°C to -80°C
Introduction
The S. aureus enterotoxins (SEs) are potent gastrointestinal exotoxins synthesized by S. aureus throughout the logarithmic phase of growth or during the transition from the exponential to the stationary phase. They are active in high nanogram to low microgram quantities, and are resistant to conditions (heat treatment, low pH) that easily destroy the bacteria that produce them, and to proteolytic enzymes, hence retaining their activity in the digestive tract after ingestion.
Keywords
Staphylococcus aureus; Enterotoxins; SEs
Citations
Publication ()
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Background
Staphylococcus aureus is a gram-positive bacterium commonly found in the nostrils, skin, and hair of warm-blooded creatures, including humans. It can deliver a wide assortment of destructive components, counting staphylococcal enterotoxins (SEs). To date, 24 different SEs and numerous variations have been distinguished in writing, although about five (the so-called classical enterotoxins) are well defined. SEs are known for their emetic action and are most often capable of causing staphylococcal food damage when shoppers ingest contaminated food.
SEs are proteins that exhibit high tolerance to denaturing processes and retain their activity even when the vegetative form of the bacteria is inactivated during food processing. The genes encoding these enterotoxins are found in different genetic elements, resulting in significant variability in enterotoxin production among different S. aureus populations. SE production is modulated by multiple, often overlapping, regulatory pathways that are influenced by environmental factors. In addition, the complex nature of food matrices, which includes factors such as storage temperature, pH, sugar or salt concentration, and the presence of competing microorganisms, greatly influences the behavior of S. aureus. These multiple factors complicate risk assessment procedures for S. aureus in food.
Figure 1. Workflow for absolute quantification of the eight main SEs. (Source: Donatien Lefebvre. et al., 2021)
Among the staphylococcal enterotoxins, SEA and SEB are the most abundant. SEA is the predominant toxin in staphylococcal foodborne illness outbreaks.
References
1. Donatien Lefebvre. et al., Quantitative Determination of Staphylococcu saureus Enterotoxins Types A to Iand Variants in Dairy Food Products by Multiplex Immuno-LC-MS/MS. Journal of Agricultural and Food Chemistry . 2021, 69, 8, 2603-2610
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References
Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table
Italian Journal Of Animal Science
Authors: Luca Grispoldi, Musafiri Karama, Andrea Armani, Chrystalleni Hadjicharalambous and Beniamino T. Cenci-Goga
Staphylococcus aureus is a gram-positive bacterium, commonly found in the nostrils, on the skin and on the hair of warm-blooded animals, including humans. It can produce a wide variety of virulence factors, including staphylococcal enterotoxins (SEs). In literature, 24 different SEs and many variants have been identified; among these, only five (the so-called classic enterotoxins) have been well-defined. Due to their emetic activity, SEs are frequently responsible for staphylococcal food poisoning, when consumers ingest contaminated food. SEs are proteins with a high tolerance of denaturing and can maintain their activity, even when the vegetative form of the bacteria is inactivated during food processing. The enterotoxin encoding genes are found in a variety of different genetic elements and, as a result, enterotoxin production varies widely between different populations of S. aureus. SEs production is modulated by multiple, and often overlapping, regulatory pathways, which are influenced by environmental factors. Furthermore, complex food matrices possess many characteristics (storage temperature, pH, sugar or salt concentration, presence of competitive microorganisms, etc.) that have a high impact on S. aureus behaviour. The multiple factors influencing S. aureus growth in food matrices and the production of SE complicates risk assessment procedures. In this review, we focus on enterotoxin production by S. aureus in food of animal origin, its regulation and detection and on the most recent developments in predictive microbiology and risk assessment models.
COA
Publication 
Figure 1. Workflow for absolute quantification of the eight main SEs..jpg)
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