Xia Wenyang, Cai Qiuchen, Wu Haoran, Li Jun, Zhou Zubin, Huang Chenglong, Cheng Biao
Department of Sports Medicine, Tongji Hospital, School of Medicine, Tongji University, Shanghai, China.
Department of Orthopaedic Surgery, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China.
Ultrason Sonochem. 2025 Jan;112:107100. doi: 10.1016/j.ultsonch.2024.107100. Epub 2024 Oct 19.
This study focused on the adverse sonochemical effect of ultrasound on biofilm extracellular polysaccharide and the adaptive biofilm responses for ultrasound resistance. Results showed ultrasound triggered phase transition of polysaccharides within biofilm from solation to gelation, which induced following biofilm viscoelasticity enhancement, consequential failure of biofilm removal and bacteria killing. Introducing additional cationic polysaccharide, 1.25 % chitosan, inhibited the ultrasound responsive polysaccharides gelation and biofilm viscoelasticity enhancement, exerted synergistic antibacterial (97.40 %) and antibiofilm (96.38 %) effects with 120 W ultrasound combined on S. aureus biofilm, prolonged the preservation time of milk 2.45 times longer compared with ultrasound alone. These findings indicated the possible mechanism and solution to improve ultrasound efficacy on biofilm control and bacteria suppression, exhibit the promising prospect of ultrasound combined strategy in hygiene issues of food and medical industry.
本研究聚焦于超声对生物膜胞外多糖的不良声化学效应以及生物膜对超声抗性的适应性反应。结果表明，超声引发生物膜内多糖从溶胶态到凝胶态的相变，这导致生物膜粘弹性增强，进而生物膜去除和细菌杀灭失败。引入额外的阳离子多糖1.25%壳聚糖，可抑制超声响应性多糖凝胶化和生物膜粘弹性增强，与120W超声联合作用于金黄色葡萄球菌生物膜时发挥协同抗菌（97.40%）和抗生物膜（96.38%）作用，与单独超声相比，牛奶的保存时间延长2.45倍。这些发现揭示了提高超声控制生物膜和抑制细菌效果的可能机制及解决方案，展现了超声联合策略在食品和医疗行业卫生问题中的广阔前景。
