Skip to main content

Erythropoietin


Erythropoietin (/ɪˌrɪθroʊˈpɔɪ.ɪtɪn, -rə-, -pɔɪˈɛtɪn, -ˈiːtɪn/; EPO), also known as erythropoetin, haematopoietin, or haemopoietin, is a glycoprotein cytokine secreted mainly by the kidney in response to cellular hypoxia; it stimulates red blood cell production (erythropoiesis) in the bone marrow. Low levels of EPO (around 10 mU/mL) are constantly secreted sufficient to compensate for normal red blood cell turnover. Common causes of cellular hypoxia resulting in elevated levels of EPO (up to 10 000 mU/mL) include any anemia, and hypoxemia due to chronic lung disease.

Erythropoietin is produced by interstitial fibroblasts in the kidney in close association with the peritubular capillary and proximal convoluted tubule. It is also produced in perisinusoidal cells in the liver. Liver production predominates in the fetal and perinatal period; renal production predominates in adulthood. It is homologous with thrombopoietin.

Exogenous erythropoietin, recombinant human erythropoietin (rhEPO), is produced by recombinant DNA technology in cell culture and are collectively called erythropoiesis-stimulating agents (ESA): two examples are epoetin alfa and epoetin beta. ESAs are used in the treatment of anemia in chronic kidney disease, anemia in myelodysplasia, and in anemia from cancer chemotherapy. Risks of therapy include death, myocardial infarction, stroke, venous thromboembolism, and tumor recurrence. Risk increases when EPO treatment raises hemoglobin levels over 11 g/dL to 12 g/dL: this is to be avoided.

rhEPO has been used illicitly as a performance-enhancing drug. It can often be detected in blood, due to slight differences from the endogenous protein; for example, in features of posttranslational modification.

Popular posts from this blog

Tetragenococcus halophilus

  Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. Related Articles PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing

Lactococcus lactis

  Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportuni...

Lactobacillus casei

  Related Articles The Role of Vasoactive Intestinal Peptide and Mast Cells in the Regulatory Effect of Lactobacillus casei ATCC 393 on Intestinal Mucosal Immune Barrier Xiaofan Song, Shanyao Pi, Yueming Gao, Fengxia Zhou, Shuqi Yan, Yue Chen, Lei Qiao, Xina Dou, Dongyan Shao, Chunlan Xu Front Immunol. 2021; 12: 723173. Published online 2021 Nov 25. doi: 10.3389/fimmu.2021.723173 PMCID: PMC8657605 Adjuvant effects of killed Lactobacillus casei DK128 on enhancing T helper type 1 immune responses and the efficacy of influenza vaccination in normal and CD4-deficient mice Yu-Jin Jung, Ki-Hye Kim, Eun-Ju Ko, Youri Lee, Min-Chul Kim, Young-Tae Lee, Cheol-Hyun Kim, Subbiah Jeeva, Bo Ryoung Park, Sang-Moo Kang Vaccine. Author manuscript; available in PMC 2021 Aug 10.Published in final edited form as: Vaccine. 2020 Aug 10; 38(36): 5783–5792. Published online 2020 Jul 13. doi: 10.1016/j.vaccine.2020.06.075 PMCID: PMC7453881 Immune Responses Raised in an Expe...

Leuconostoc mesenteroides

  Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally forms short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30°C, but can survive in temperatures ranging from 10°C to 30°C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0. Related Articles ...