Toksinien

Toksinien are substances capable of causing harm to living organisms. They may be produced by living organisms such as bacteria, fungi, plants, or animals (biotoxins), or they may be chemical substances that enter the body from the environment or food. The study of their effects, mechanisms, and exposure risks falls under toxicology.

Classification and sources: Biological toxins include protein toxins like botulinum toxin, tetanus toxin, and ricin; enzymatic toxins that disrupt ribosomes; neurotoxins that interfere with nerve signaling; and endotoxins such as lipopolysaccharides released by bacteria. Venoms contain toxins produced by snakes, spiders, and other venomous animals. Chemical toxins include mycotoxins (aflatoxins), heavy metals (lead, mercury), pesticides, and industrial contaminants.

Mechanisms: Toxins can disrupt cellular processes, inhibit protein synthesis, damage membranes, interfere with ion channels, or trigger oxidative stress. The effect depends on dose, route of exposure, and the organism's susceptibility.

Exposure and detection: Common exposure routes include ingestion, inhalation, skin contact, or injection. Toxic effects may be acute or chronic. Toxicologists use LD50, NOAEL, and threshold values to assess risk. Detection methods include biological assays, chromatography, and immunoassays in food and clinical samples.

Public health and treatment: Management includes removing exposure, decontamination, administration of antidotes when available (antitoxins, receptor antagonists), and supportive care. Prevention focuses on food safety, water protection, regulation, and proper handling of toxins in research and industry.