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Role of Iron in Bacterial Infection

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Part of the Current Topics in Microbiology and Immunology book series (CT MICROBIOLOGY,volume 80)

Abstract

Iron is essential for most living things. The importance of the metal lies in its remarkable capacity to engage in electron transport reactions in biological systems (Neilands, 1974). From the point of view of infection, a clear distinction must be made between the quantity of iron present in body fluids and its availability to bacteria. In the living body, iron is not freely available. The bulk of the metal is locked up in ferritin, hemosiderin, myoglobin, and in the hemoglobin in red cells (Lanzkowsky, 1976). The iron-binding proteins, transferrin and lactoferrin, which possess only a minute fraction of the total body iron, are normally only partly saturated with Fe and have an exceptionally high association constant of about 1036 for the metal. This means that the amount of free iron in equilibrium with these proteins is only about 10−8 M, which is far too low for normal bacterial growth. To obtain Fe from normal tissue, bacteria must therefore possess iron chelating agents with association constants similar to those of transferrin and lactoferrin. In injured or dead tissue the situtation may be very different. For example, the lysis of red cells can provide large amounts of Fe for those bacteria that can assimilate heme compounds.

Keywords

  • Human Milk
  • Chronic Granulomatous Disease
  • Iron Metabolism
  • Iron Compound
  • Serum Transferrin

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bullen, J.J., Rogers, H.J., Griffiths, E. (1978). Role of Iron in Bacterial Infection. In: , et al. Current Topics in Microbiology and Immunology. Current Topics in Microbiology and Immunology, vol 80. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-66956-9_1

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