Taste for Blood: Hemoglobin as a Nutrient Source for Pathogens

@inproceedings{Pishchany2012TasteFB,
  title={Taste for Blood: Hemoglobin as a Nutrient Source for Pathogens},
  author={Gleb Pishchany and Eric P Skaar},
  booktitle={PLoS pathogens},
  year={2012}
}
Hemoglobin, which gives blood its red color, is perhaps the most recognized and well studied protein in nature. It is also a critical molecule during infection, as many microbes rely on hemoglobin to grow within their hosts. Here, we review the importance of hemoglobin to vertebrate physiology and how humans attempt to conceal hemoglobin from invading pathogens. We also provide examples of the elaborate mechanisms employed by microbes to acquire hemoglobin during infection. Finally, we discuss… CONTINUE READING
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