A potential antimicrobial drug is tested and found to strip away the capsules made by certain pathogenic bacteria. How would this drug affect the bacteria's ability to cause disease?

Answer & explanation:

The capsule is one of the main virulence factors (ability of a microorganism to cause disease) of bacteria, protecting them from phagocytosis (when a specialized cell called a "macrophage" encompasses invading particles in order to prevent damage to the organism) and recognition by the immune system. This allows them to survive, multiplicate and disseminate to various organs.

In addition, the capsule provides adhesion to surfaces (as well as flagella, fimbriae and adhesins), facilitating colonization.

By stripping the capsule of a bacterium, the antimicrobial agent would decrease its virulence not only by hindering its adhesion to body surfaces and structures, but also by limiting its defense against phagocytosis by eukaryotic cells (such as macrophages).

Capsules are outermost  protective coverings of bacteria. it makes the bacteria to cause infection (pathogenic) because it is difficult for the body immune systems to engulf and swallow it (phagocytosis) to  curb  pathogenic ability.

In addition,  specific  antibodies on the walls of the capsule are important for the  immune systems to bind with.Thus it serves as the operational point for causing pathogenic activities  to bacteria.

Capsule also hydrates bacteria and aids attachments to adjacent bacteria or cells .

Therefore the capsule  protects and aided means of  causing infections by bacteria. Hence it is  refereed to as its  virulence factor.

Therefore if this drug removes the bacteria  capsules , it  exposes it to phagocytosis , thus macrophages from the body immune system engulfs and kill them, reducing its pathogenic activities.

It also exposes them to dehydration and prevented their adhesion  to the host cells.

Explanation:

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

credit to kalahira

here is the answer

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