Bacterial adhesion to surface hydrophilic and hydrophobic contact lenses

Bruinsma, Gerda M.; Mei, H. C. Van Der; Busscher, Hj

doi:10.1016/s0142-9612(01)00159-4

Cited by 372 publications

(227 citation statements)

References 16 publications

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“…However, the adsorption of LLD18 cells to the droplets at pH 7 suggests that the bacteria can also adsorb to proteins by hydrophobic interactions. The hydrophobicity of bacteria can explain and enable to predict the affinity of microorganism for apolar compounds (Bouchez-Naitali, Blanchet, Bardin, & Vandecasteele, 2001;Bruinsma, van der Mei, & Busscher, 2001;Ly, Vo et al, 2006;Pascual, De Cal, Magan, & Melgarejo, 2000). A previous study (Dickinson, 2003) reported, for a mixture of proteins and another surfactant (i.e.…”

Section: Discussionmentioning

confidence: 99%

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Aguedo

Goudot

et al. 2008

Food Hydrocolloids

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Bacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacteria in fermented products, few works have investigated how bacteria interact with other food components. The objective of the present study was to determine the effects of the surface properties of lactic acid bacteria on the stability of model food emulsions. The bacteria were added to oil/water emulsions stabilized by milk proteins (sodium caseinate, whey proteins concentrate or whey proteins isolate) at different pH (from 3 to 7.5). The effect of bacteria on the emulsions stability depended on the surface properties of strains and also on the characteristics of emulsions. Flocculation and aggregation phenomena were observed in emulsion at pHs for which the bacterial surface charge was opposed to the one of the proteins. The effects of bacteria on the stability of emulsion depended also on the concentration of cations present in media such as Ca 2+ . These results show that the bacteria through their surface properties could interact with other compounds in matrices, consequently affecting the stability of emulsions. The knowledge and choice of bacteria depending on their surface properties could be one of the important factors to control the stability of matrices such as fermentation media or fermented products. r

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Section: Discussionmentioning

confidence: 99%

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Aguedo

Goudot

et al. 2008

Food Hydrocolloids

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“…They verified that a linear correlation was found between the number of bacteria adhering to those surfaces and the free energy of adhesion. Bruinsma, et al [16] used a PPFC at a shear rate of 10 s -1 to study the adhesion of a hydrophobic P. aeruginosa and hydrophilic…”

Section: Introductionmentioning

confidence: 99%

The effects of surface properties on Escherichia coli adhesion are modulated by shear stress

Moreira

Araújo

Miranda

et al. 2014

Colloids and Surfaces B: Biointerfaces

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The adhesion of Escherichia coli to glass and polydimethylsiloxane (PDMS) at different flow rates (between 1 and 10 ml.s -1 ) was monitored in a parallel plate flow chamber in order to understand the effect of surface properties and hydrodynamic conditions on adhesion. Computational fluid dynamics was used to assess the applicability of this flow chamber in the simulation of the hydrodynamics of relevant biomedical systems. Wall shear stresses between 0.005 and 0.07 Pa were obtained and these are similar to those found in the circulatory, reproductive and urinary systems. Results demonstrate that E.coli adhesion to hydrophobic PDMS and hydrophilic glass surfaces is modulated by shear stress with surface properties having a stronger effect at the lower and highest flow rates tested and with negligible effects at intermediate flow rates. These findings suggest that when expensive materials or coatings are selected to produce biomedical devices, this choice should take into account the physiological hydrodynamic conditions that will occur during the utilization of those devices.

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“…Many references (4,12,14,16) show that material surface characteristics, such as hydrophilicity, chemistry, charge, roughness and rigidity, can greatly affect the adhesion capacity of different types of cells on material surfaces. And some efforts (7,13,15) show that the adhesion capacity of bacterial or eukaryotic cells could be improved if the material surface is modified to a better hydrophilicity state by producing various oxygen-based functional groups, such as hydroxyl group, carboxylic acid, carboxylic ester, ether, ketone, aldehyde, etc.…”

Section: Introductionmentioning

confidence: 99%

Time-Gradient Nitric Acid Modification of CF Biofilm-Carrier and Surface Nature Effects on Microorganism Immobilization Behavior in Wastewater

Bao

Dai

2013

Biotechnology & Biotechnological Equipment

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Bacterial adhesion to surface hydrophilic and hydrophobic contact lenses

Cited by 372 publications

References 16 publications

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

The effects of surface properties on Escherichia coli adhesion are modulated by shear stress

Time-Gradient Nitric Acid Modification of CF Biofilm-Carrier and Surface Nature Effects on Microorganism Immobilization Behavior in Wastewater

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