Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
Int J Biol Macromol. 2018 Jun;112:900-908. doi: 10.1016/j.ijbiomac.2018.02.053. Epub 2018 Feb 11.
The aim of this research is to investigate the influence of the surface morphology of the calcium pectinate gel (CaPG) beads as well as the physicochemical characteristics of pectins and the CaPG beads on the adhesive properties of gels against the Gram-negative bacteria Escherichia coli and the Gram-positive bacteria Bacillus subtilis. The adhesion of the bacteria depends on the type of pectin and the surface morphology of the beads. The faster adhesion on CaPG beads appeared to be related to a lower degree of methyl esterification (DE), a higher molecular weight (Mw) and specific viscosity of the pectin and a higher gel strength. Surface roughness measurements were performed using an atomic force microscope. The beads from pectins with a higher Mw, a higher specific viscosity and a lower DE had a higher surface roughness. The surface roughness was one of the factors promoting adhesion of the bacteria onto the calcium pectinate gels. The surface morphology was observed under a scanning electron microscope (SEM). SEM images illustrated that E. coli and B. subtilis adhered on the beads with a rough surface. CaPG beads obtained from callus culture pectins can be proposed for the preparation of gels with adhesive and antiadhesive properties.
本研究旨在探讨钙果胶凝胶（CaPG）珠粒的表面形态以及果胶的物理化学特性和 CaPG 珠粒对凝胶对革兰氏阴性菌大肠杆菌和革兰氏阳性菌枯草芽孢杆菌的粘附性能的影响。细菌的粘附取决于果胶的类型和珠粒的表面形态。在 CaPG 珠上更快的粘附似乎与较低的酯化度（DE）、较高的分子量（Mw）和果胶的比浓粘度以及较高的凝胶强度有关。使用原子力显微镜进行表面粗糙度测量。Mw 较高、比浓粘度较高、DE 较低的果胶制成的珠粒具有较高的表面粗糙度。表面粗糙度是促进细菌粘附到钙果胶凝胶上的因素之一。在扫描电子显微镜（SEM）下观察表面形态。SEM 图像表明，大肠杆菌和枯草芽孢杆菌附着在表面粗糙的珠粒上。可以提出从愈伤组织培养果胶获得的 CaPG 珠来制备具有粘附和抗粘附性能的凝胶。
