2.1 (Quiz 1) Flashcards

1
Q

peptide chain from each strand cross-links to chain from adjacent strand, alternating NAM-NAG residues

A

Peptidoglycan

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2
Q

thick peptidoglycan layer bacteria (often more highly cross-linked)

A

Gram positive

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3
Q

Single lipid membrane bacteria

A

Gram positive

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4
Q

Teichoic acids and lipteichoic acids (bacteria)

A

Gram positive

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5
Q

Thin peptidoglycan layer bacteria

A

Gram negative

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6
Q

Inner and outer lipid membranes (periplasmic space between) (bacteria)

A

Gram negative

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7
Q

Lipopolysaccharides (bacteria)

A

Gram negative

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8
Q

round bacteria shape

A

Coccus

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9
Q

Evolutionarily conserved structures on pathogens that are recognized by innate immune system

A

Pathogen associated molecular patterns (PAMPs)

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10
Q

Characterized by being invariant among entire classes of pathogens

A

Pathogen associated molecular patterns (PAMPs)

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11
Q

Essential for survival of pathogen and distinguishable from “self”

A

Pathogen associated molecular patterns (PAMPs)

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12
Q

type of germ-line encoded receptor for PAMPs

A

Toll like receptor (TLRs)

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13
Q

peptidoglycan and yeast cell wall components (TLR#)

A

TLR2

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14
Q

double stranded RNA (some viruses) (TLR#)

A

TLR3

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15
Q

lipopolysaccharide (gram negative bacteria) (TLR#)

A

TLR4

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16
Q

bacterial flagellin (TLR#)

A

TLR5

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17
Q

persistence or growth of organism (may or may not cause disease)

A

Infection

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18
Q

clinical apparent injury to host

A

Disease/illness

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19
Q

organism capable for causing disease

A

Pathogen

20
Q

quantity of pathogen required to cause disease

A

Infectious dose

21
Q

degree of pathogenicity (often determined by virulence factors and mechanisms which are present)

A

Virulence

22
Q

molecules or agents that allow na organism to infect, persist, cause damage, avoid immune system, etc. within a host

A

Virulence factor

23
Q

way in which organisms utilizes specific virulence factors to cause disease

A

Mechanism of virulence

24
Q

Intake of preformed toxin

A

Intoxication

25
Q

Often short incubation period (minutes to hours)

A

Intoxication

26
Q

Does no require intake of live cells

A

Intoxication

27
Q

Examples: botulism, staph gastroenteritis

A

Intoxication

28
Q

Intake of viable organisms

A

Infection

29
Q

Often longer incubation period (days to weeks)

A

Infection

30
Q

Cells cause damage to house while growing in vivo

A

Infection

31
Q

Examples: salmonella gastroenteritis, tuberculosis

A

Infection

32
Q

Microbial virulence factors can contribute to pathogen’s success in moving through 5 step process:

A

Contract/entry, Attachement, Colonization, Penetration/persistence, Exit

33
Q

necessary to colonize and produce disease; May cause disease itself or provoke phagocytosis

A

Attachment (Microbial Virulence)

34
Q

controlled expression of virulence to optimize damage (i.e. quorum sensing

A

Gene regulation (Microbial Virulence)

35
Q

substance which directly or indirectly cause damage to hose cells

A

Toxins (Microbial Virulence)

36
Q

toxins secreted by cell

A

Exotoxins

37
Q

toxins not secreted by cell

A

Endotoxin

38
Q

allows for virulence factors to leave cell

A

Protein secretion (Microbial Virulence)

39
Q

virulence factors go into environment around cell (i.e. general secretory pathway in G+)

A

Non-specific protein secretion

40
Q

virulence factors injected directly into host cell (i.e. type-III secretion system in some G-)

A

Specific protein secretion

41
Q

ability to invade cells or provoke phagocytosis

A

Cellular Invasion (Microbial Virulence)

42
Q

ability to survive in phagocytic vacuole or leave it; may survive and cause disease intracellularly

A

Intracellular lifestyle (Microbial Virulence)

43
Q

ability to suppress or detour immune reaction (i.e. TH1 vs TH2 response stimulation)

A

Host Immune modulation (Microbial Virulence)

44
Q

promotes continued growth or regulates virulence gene expression

A

Iron or other nutrient acquisition (Microbial Virulence)

45
Q

Gram-positive stain color

A

purple

46
Q

Gram-negative stain

A

red/pink