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Importance of Cry Proteins in Biotechnology: Initially a Bioinsecticide, Now a Vaccine Adjuvant

Journal

LIFE-BASEL
Volume 11, Issue 10, Pages -

Publisher

MDPI
DOI: 10.3390/life11100999

Keywords

Bacillus thuringiensis; Cry proteins; adjuvant

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Bacillus thuringiensis bacteria produce Cry proteins that are highly toxic to insect larvae but harmless to humans and other mammals. Studies show that Cry proteins can enhance immunogenicity when administered with specific antigens, leading to increased protection against experimental infectious challenges in animal models. These findings suggest that Cry proteins have potential as adjuvants in vaccine development for both animals and humans, highlighting their role in modulating the immune response.
A hallmark of Bacillus thuringiensis bacteria is the formation of one or more parasporal crystal (Cry) proteins during sporulation. The toxicity of these proteins is highly specific to insect larvae, exerting lethal effects in different insect species but not in humans or other mammals. The aim of this review is to summarize previous findings on Bacillus thuringiensis, including the characteristics of the bacterium, its subsequent contribution to biotechnology as a bioinsecticide due to the presence of Cry proteins, and its potential application as an adjuvant. In several studies, Cry proteins have been administered together with specific antigens to immunize experimental animal models. The results have shown that these proteins can enhance immunogenicity by generating an adequate immune response capable of protecting the model against an experimental infectious challenge, whereas protection is decreased when the specific antigen is administered without the Cry protein. Therefore, based on previous results and the structural homology between Cry proteins, these molecules have arisen as potential adjuvants in the development of vaccines for both animals and humans. Finally, a model of the interaction of Cry proteins with different components of the immune response is proposed.

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