Tick saliva and its role in pathogen transmission.

Tick saliva and its role in pathogen transmission.
复制标题

DOI:
10.1007/s00508-019-1500-y
复制
发表时间:
2023-04
影响因子:
2.6
通讯作者:
--
中科院分区:
医学4区
文献类型:
--
作者:

文献摘要

参考文献

被引文献

相似文献

蜱的唾液是一种复杂的肽和非肽分子的混合物,有助于充血。蜱唾液的组成随着进食的进展而变化,并且蜱对抗动态宿主反应。硬蜱,如欧洲最重要的蜱种--蓖麻硬蜱,传播许多导致衰弱性疾病的病原体,如莱姆疏螺旋体病和蜱传脑炎。蜱传播的病原体在吸血期间通过蜱唾液传播;然而,唾液不仅仅是一种使病原体转移的媒介。相反,蜱传病原体利用唾液诱导的宿主反应调节来促进其传播和感染,即所谓的唾液辅助传播(SAT)。表征促进SAT的唾液因子是当前研究的活跃领域。除了为蜱传病原体在自然界中的生存提供新的见解外,这项研究还为疫苗开发开辟了新的途径。
Tick saliva is a complex mixture of peptidic and non-peptidic molecules that aid engorgement. The composition of tick saliva changes as feeding progresses and the tick counters the dynamic host response. Ixodid ticks such as Ixodes ricinus, the most important tick species in Europe, transmit numerous pathogens that cause debilitating diseases, e.g. Lyme borreliosis and tick-borne encephalitis. Tick-borne pathogens are transmitted in tick saliva during blood feeding; however, saliva is not simply a medium enabling pathogen transfer. Instead, tick-borne pathogens exploit saliva-induced modulation of host responses to promote their transmission and infection, so-called saliva-assisted transmission (SAT). Characterization of the saliva factors that facilitate SAT is an active area of current research. Besides providing new insights into how tick-borne pathogens survive in nature, the research is opening new avenues for vaccine development.
DOI: 10.1371/journal.ppat.1001205
发表时间: 2010-11-24
期刊: PLoS pathogens
影响因子: 6.7
作者:
Dai J;Narasimhan S;Zhang L;Liu L;Wang P;Fikrig E
通讯作者: Fikrig E
DOI: 10.1186/s13071-015-0887-1
发表时间: 2015-05-15
影响因子: 3.2
作者:
Lieskovská J;Páleníková J;Langhansová H;Campos Chagas A;Calvo E;Kotsyfakis M;Kopecký J
通讯作者: Kopecký J
DOI: 10.1016/j.jprot.2012.04.026
发表时间: 2012-07-16
影响因子: 3.3
作者:
Chmelar J;Calvo E;Pedra JH;Francischetti IM;Kotsyfakis M
通讯作者: Kotsyfakis M
DOI: 10.1186/s13071-017-2312-4
发表时间: 2017-08-10
影响因子: 3.2
作者:
de Castro MH;de Klerk D;Pienaar R;Rees DJG;Mans BJ
通讯作者: Mans BJ
DOI: 10.1007/bf00051556
发表时间: 1996-12-01
影响因子: 2.2
作者:
Alekseev, AN;Burenkova, LA;Chunikhin, SP
通讯作者: Chunikhin, SP