INNATE IMMUNITY

Arpan Mondal
14
IMMUNITY

 Means freedom from disease

 Defined as the resistance offered by the host against
microorganism or any foreign substance
 Two types
 1.Innate immunity
 2.Aquired immunity
Innate Immunity

 Inborn resistance against infections that an individual possesses from birth due
to genetic makeup
 Certain properties :
 Act in minutes : first line of host defence
 Prior microbial exposure not required
 Limited diversity
 Non specific
 No memory
 Species immunity
 Racial immunity
 Individual immunity
 Several factors determine degree of innate immunity exhibited by host :
 Age
 Hormone
 Nutrition
MECHANISM

 Receptor interaction : first step attachment

 Microbial surface molecules : Microbes-associated molecular patterns
(MAMPs)
 eg : lps ,peptidoglycan , teichoic acid
 Pattern recognition receptors(PRRs) :TLRs
 signals generated following binding to
TLRs
 most important transcription factors
 NF-KB ,IRFs
COMPONENTS
(anatomical and physiological barriers)
Anatomical barrier Function

Skin barrier Mechanically prevents entry of micobes

Produces sebum containing anti microbial peptides
and fatty acids
Killing of microbes by intraepithelial lymphocytes

Mucosal barrier
Mucous membrane Prevents entry of microbes mechanically and by
producing mucous which entraps microbes
Cilia Cilia present in the lower respiratory tract propel
microbes outside
Normal flora Intestinal and respiratory mucosa are lined by normal
flora
Physiological barrier function
Temperature Normal body temperature inhibits
growth of some microbes
Low pH Gastric acidity inhibit most of the
microbes
Secretory
products of
mucosa
Saliva Enzymes damage cell wall and cell membrane of bacteria
Tears Contain lysozyme , destroy peptidoglycan layer of cell wall
Gastric juice HCl kill microbes
Trypsin Hydrolyse bacterial protein
Bile salts Interfere with bacterial cell membrane
Fatty acids Denature bacterial proteins
Spermine Present in semen ,inhibit growth of Gr+ve bacteria
Lactoferrin Binds to iron ,thus interfere with acquisition of iron by bacteria
Thank you