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Literature summary for 3.2.2.22 extracted from
- Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7 (2012), Int. J. Food Microbiol., 159, 186-192.
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| rRNA + H2O | Escherichia coli | - |
? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Escherichia coli | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| rRNA + H2O | - |
Escherichia coli | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| ribosome-inactivating protein | - |
Escherichia coli |
| RIP | - |
Escherichia coli |
| Shiga toxin 2 | - |
Escherichia coli |
| Stx2 | - |
Escherichia coli |
Expression
| Organism | Comment | Expression |
|---|---|---|
| Escherichia coli | stx2 mRNA expression in culture media containing 2% salt is greatly increased compared to other salt concentrations | up |
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Release 2023.1 (January 2023)
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