Department of Civil and Environmental Engineering, University of Alberta, Edmonton, AB, T6G 2W2, Canada.
Biofouling. 2012;28(5):417-31. doi: 10.1080/08927014.2012.682576.
The impact of cranberry juice was investigated with respect to the initial adhesion of three isogenic strains of the bacterium Burkholderia cepacia with different extracellular polymeric substance (EPS) producing capacities, viz. a wild-type cepacian EPS producer PC184 and its mutant strains PC184rml with reduced EPS production and PC184bceK with a deficiency in EPS production. Adhesion experiments conducted in a parallel-plate flow chamber demonstrated that, in the absence of cranberry juice, strain PC184 had a significantly higher adhesive capacity compared to the mutant strains. In the presence of cranberry juice, the adhesive capacity of the EPS-producing strain PC184 was largely reduced, while cranberry juice had little impact on the adhesion behavior of either mutant strain. Thermodynamic modeling supported the results from adhesion experiments. Surface force apparatus (SFA) and scanning electron microscope (SEM) studies demonstrated a strong association between cranberry juice components and bacterial EPS. It was concluded that cranberry juice components could impact bacterial initial adhesion by adhering to the EPS and impairing the adhesive capacity of the cells, which provides an insight into the development of novel treatment strategies to block the biofilm formation associated with bacterial infection.
研究了蔓越莓汁对三种同基因伯克霍尔德氏菌（Burkholderia cepacia）初始粘附的影响，这三种菌具有不同的胞外聚合物（EPS）产生能力，即野生型 cepacian EPS 产生菌 PC184 及其 EPS 产生减少的突变株 PC184rml 和 EPS 产生缺陷的 PC184bceK。在平行板流动室中进行的粘附实验表明，在没有蔓越莓汁的情况下，菌株 PC184 的粘附能力明显高于突变株。在蔓越莓汁存在的情况下，EPS 产生菌 PC184 的粘附能力大大降低，而蔓越莓汁对任何突变株的粘附行为几乎没有影响。热力学模型支持粘附实验的结果。表面力仪器（SFA）和扫描电子显微镜（SEM）研究表明，蔓越莓汁成分与细菌 EPS 之间存在强烈的关联。研究结论认为，蔓越莓汁成分可能通过粘附到 EPS 并削弱细胞的粘附能力来影响细菌的初始粘附，这为开发新型治疗策略以阻止与细菌感染相关的生物膜形成提供了新的思路。
