Taste for Blood: Hemoglobin as a Nutrient Source for Pathogens

  title={Taste for Blood: Hemoglobin as a Nutrient Source for Pathogens},
  author={Gleb Pishchany and Eric P Skaar},
  booktitle={PLoS pathogens},
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
Recent Discussions
This paper has been referenced on Twitter 15 times over the past 90 days. VIEW TWEETS

From This Paper

Figures, tables, and topics from this paper.


Publications citing this paper.
Showing 1-10 of 15 extracted citations


Publications referenced by this paper.
Showing 1-10 of 31 references

Structural basis for hemoglobin capture by Staphylococcus aureus cellsurface protein, IsdH

  • K Krishna Kumar, DA Jacques, G Pishchany, T Caradoc-Davies, T Spirig
  • J Biol Chem
  • 2011
1 Excerpt

Iron uptake and homeostasis in microorganisms

  • P Cornelis, SC Andrews
  • Norfolk: Caister Academic
  • 2010
2 Excerpts

Similar Papers

Loading similar papers…