• Question: Sorry Rob, I made a mistake when I asked my question . How would chemicals make bacteria less nasty ?

    Asked by P-Brain to Rob on 12 Nov 2014.
    • Photo: Robert Hampson

      Robert Hampson answered on 12 Nov 2014:

      AgrC is a receptor which senses a chemical secreted by MRSA called AIP. As each bacterium secretes AIP, the concentration of AIP reflects how many bacteria there are around. When there are many bacteria, there is alot of AIP. When there is alot of AIP, AgrC is activated. Activation of AgrC causes the bacteria to release things called virulence factors (the nasty stuff). One virulence factor is called haemolysin, it pops red blood cells. Others are enzyme which digest human tissue to both make food for the bacteria and make more space for it to grow into. There are many other virulence factors, some are poisonous and are called toxins, some just prevent the immune system from working properly.

      I try to block the activation of AgrC with my chemicals. If I can do this, MRSA won’t release the nasty virulence factors i the first place. This will hopefully help your body to deal with the infection.

      Hope that helps!

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