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Applied and Environmental Microbiology, November 1999, p. 4995-5002, Vol. 65, No. 11
Macromolecular Science Department, Institute
of Food Research, Reading Laboratory, Reading RG6 6BZ, United
Kingdom
Received 11 May 1999/Accepted 17 August 1999
A systematic investigation into the effect of surface chemistry on
bacterial adhesion was carried out. In particular, a number of
physicochemical factors important in defining the surface at the
molecular level were assessed for their effect on the adhesion of
Listeria monocytogenes, Salmonella typhimurium,
Staphylococcus aureus, and Escherichia coli.
The primary experiments involved the grafting of groups varying in
hydrophilicity, hydrophobicity, chain length, and chemical
functionality onto glass substrates such that the surfaces were
homogeneous and densely packed with functional groups. All of the
surfaces were found to be chemically well defined, and their measured
surface energies varied from 15 to 41 mJ · m
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Bacterial Adhesion at Synthetic Surfaces
2.
Protein adsorption experiments were performed with
3H-labelled bovine serum albumin and cytochrome
c prior to bacterial attachment studies. Hydrophilic
uncharged surfaces showed the greatest resistance to protein
adsorption; however, our studies also showed that the effectiveness of
poly(ethyleneoxide) (PEO) polymers was not simply a result of its
hydrophilicity and molecular weight alone. The adsorption of the two
proteins approximately correlated with short-term cell adhesion, and
bacterial attachment for L. monocytogenes and E. coli also correlated with the chemistry of the underlying
substrate. However, for S. aureus and S. typhimurium a different pattern of attachment occurred,
suggesting a dissimilar mechanism of cell attachment, although
high-molecular-weight PEO was still the least-cell-adsorbing surface.
The implications of this for in vivo attachment of cells suggest that
hydrophilic passivating groups may be the best method for preventing
cell adsorption to synthetic substrates provided they can be grafted uniformly and in sufficient density at the surface.
*
Corresponding author. Mailing address: Institute of
Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, United Kingdom. Phone: (44) (0) 1603 255000. Fax: (44) (0) 1603 507723. E-mail
for C. Alexander: cameron.alexander{at}bbsrc.ac.uk.
E-mail for E. N. Vulfson: jenya.vulfson{at}bbsrc.ac.uk.
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