Influenza virus in the context of "Croup"

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👉 Influenza virus in the context of Croup

Croup (/krp/ KROOP), also known as croupy cough, is a type of respiratory infection that is usually caused by a virus. The infection leads to swelling inside the trachea, which interferes with normal breathing and produces the classic symptoms of "barking/brassy" cough, inspiratory stridor, and a hoarse voice. Fever and runny nose may also be present. These symptoms may be mild, moderate, or severe. It often starts or is worse at night and normally lasts one to two days.

Croup can be caused by a number of viruses including parainfluenza and influenza virus. Rarely is it due to a bacterial infection. Croup is typically diagnosed based on signs and symptoms after potentially more severe causes, such as epiglottitis or an airway foreign body, have been ruled out. Further investigations, such as blood tests, X-rays and cultures, are usually not needed.

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Influenza virus in the context of Hemagglutinin

The term hemagglutinin (alternatively spelt haemagglutinin, from the Greek haima, 'blood' + Latin gluten, 'glue') refers to any protein that can cause red blood cells (erythrocytes) to clump together ("agglutinate") in vitro. They do this by binding to the sugar residues on a red blood cell; when a single hemagglutinin molecule binds sugars from multiple red blood cells, it "glues" these cells together. As a result, they are carbohydrate-binding proteins (lectins). The ability to bind red blood cell sugars have independently appeared several times, and as a result hemaglutinins do not all bind using the same mechanism. The ability to bind red blood sugars is also not necessarily related to the in vivo function of the protein.

The term hemagglutinin is most commonly applied to plant and viral lectins. Natural proteins that clump together red blood cells were known since the turn of the 19th century. Virologist George K. Hirst is also credited for "discovering agglutination and hemagglutinin" in 1941. Alfred Gottschalk proved in 1957 that hemagglutinins bind a virus to a host cell by attaching to sialic acids on carbohydrate side chains of cell-membrane glycoproteins and glycolipids.

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