Effect of pH on distribution and adhesion of Staphylococcus aureus to glass

Hamadi, Fatima; Latrache, Hassan; Mabrrouki, M.; Elghmari, Abderrahmene; Outzourhit, Abdelkader; Ellouali, Mostafa; Chtaini, Abdelilah

doi:10.1163/1568561053066891

Cited by 84 publications

(60 citation statements)

References 45 publications

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“…The electron-donor character of S. aureus was important at intermediate pH (pH 5, pH 7 and pH 9) and it decreased at both limits acidic and basic conditions. Our results are in accord with those investigated by Hamadi et al (2005) but contradictory to Briandet et al (1999) who reported that at a slightly acidic condition, the electron-donor properties of Listeria monocytogenes were decreased. The electrondonor character here can be attributed to the presence of basic groups in the cell surface (Bellon-Fontaine et al 1996;Pelletier et al 1997), such as carboxyl (COO -), phosphate (PO 4 2-), and amino groups (NH 2 ) (Rose et al 1997).…”

Section: Bacterial Cell-surface Characteristics At Different Ph Valuessupporting

confidence: 88%

Atomic force microscopy and hydrodynamic characterization of the adhesion of staphylococcus aureus to hydrophilic and hydrophobic substrata at different pH values

Zmantar

Bettaieb

Chaieb

et al. 2010

World J Microbiol Biotechnol

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Understanding the mechanism of the bacterial cell adhesion to solid surfaces is of great medical and industrial importance. Bacterial adhesion to inert surfaces, such as a catheter, and other indwelling devices can form biofilm, consequently cause severe morbidity and often fatal infections. Initial bacterial adhesion to the material surfaces is a complicated process that is affected by various physicochemical properties of both bacterial cells and substratum surfaces. The surface properties of the cells were characterized by the sessile drop technique. Moreover, the interfacial free energy of Staphylococcus aureus adhesion to the supporting materials was determined. The results showed that S. aureus examined at different pH levels could be considered hydrophilic. We noted hat the electron-donor character of S. aureus was important at intermediate pH (pH 5, pH 7, and pH 9) and it decreased at both limits acidic and basic conditions. In addition, the adhesion of Staphylococcus aureus ATCC 25923 to the hydrophilic glass and hydrophobic indium tin oxide (ITO)-coated glass surfaces at different pH values (2, 3, 5, 7, 9 and 11) was investigated using atomic force microscopy (AFM) and image analysis was assessed with the Mathlab Ò program. The data analysis showed that cells (number of adhering cells to glass and ITO-coated glass surface) adhered strongly at acidic pH and weakly at alkaline pH. Also, S. aureus has the ability to attach to both hydrophobic and hydrophilic surfaces, but the adhesion was higher on hydrophobic surface.

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Section: Bacterial Cell-surface Characteristics At Different Ph Valuessupporting

confidence: 88%

Atomic force microscopy and hydrodynamic characterization of the adhesion of staphylococcus aureus to hydrophilic and hydrophobic substrata at different pH values

Zmantar

Bettaieb

Chaieb

et al. 2010

World J Microbiol Biotechnol

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“…The reason for this lies in the microscopic acid -base interactions between the strong electron-donor sites of the protein with discrete electron-acceptor patches of glass. This explains recent results on adhesion behaviour of Staphylococcus aureus (Hamadi et al 2005), where the maximum adhesion observed between the strong electron-donor character of S. aureus and the weak electron-acceptor character of glass was in the range of pH 4 to pH 6. These results are in accordance with those of Briandet et al (1999), who found that, even though Listeria monocytogennes and stainless steel both exhibited electron-donor properties, these bacteria adhered to stainless steel.…”

Section: Introductionsupporting

confidence: 83%

Nano-mechanical exploration of the surface and sub-surface of hydrated cells of Staphylococcus epidermidis

Méndez-Vilas

Gallardo-Moreno

González-Martı́n

2006

Antonie Van Leeuwenhoek

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The surface of hydrated cells of Staphylococcus epidermidis has been probed using an atomic force microscope. While local force measurements over the surface of bacteria reveal a heterogeneous chemical surface, with heterogeneous mechanical properties, different kinds of force curves appear with high frequency, and are thought to provide information on features contributing strongly to the overall mechanical and surface behaviour of the cell. Force curves often present two different mechanical regimes, being the first one (outer) of about 48 nm thick, and presenting a local relative elasticity of about 0.08 N/m, which is about a third of the relative elasticity of the inner part of the cell wall, harder, with a relative elasticity of about 0.24 N/m, in water. Both regimes appears as straight lines in the force versus distance curves (the 'corresponding' stress-strain curves in contact mechanics), but hysteresis is observed between the approach and the retraction line in the inner regime, indicating a degree of viscoelasticity. No viscoelasticity is observed in the outer regime, however, which presents quite linear and juxtaposed approach-retraction lines. These kinds of force curves do not present measurable pull-off forces nor snap-in forces, which indicates an almost null interaction between tip and bacterial surface, which could be in agreement with the measured very high hydrophobicity of this strain. Another kind of force curve has been observed recurrently, showing peaks in the retraction curves. Adhesive pull-off forces were measured giving an average of about 2 nN. Interestingly, however, these force curves appear only when quite irregular and wavy retraction curves are present, from the very beginning of its trace (maximum indentation). This leads us to think that these pull-off forces measured by our AFM do not give information on surface forces-unbinding events at the surface of the bacteria, but could be related to events at the sub-surface of the cell surface. Oscillations seen in the retraction curve in the portion corresponding to the contact with the bacteria surface could be due to rupture phenomena within the multilayered cell wall architecture expected in Gram-positive bacteria as Staphylococcus epidermidis, which could result in local irreversible deformations of the cell surface. Imaging with a sharp tip in contact mode sometimes leads to surface damage. Force curves recorded over damaged parts of the cell surface showed a completely different behaviour, in many cases with two well-defined high-adhesion peaks, and also interestingly, with snap-in forces of about 0-2 nN, which seems to indicate a completely different electrical/hydrophobicity state only a few nanometers down from the surface. Similar indentation effects can occur in the contact of a bacterial cell with a solid surface, even when showing only atomic-molecular-scale roughness, thus interacting not only with the very surface of the cell, especially when soft layers are present in the outer. Our results highlight the importance of...

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“…Generally, biofilms can develop in the surface of any of these materials (Donlan and Costerton, 2002;Hamadi et al, 2005;Simoes et al, 2010;Vazquez-Sanchez et al, 2013). The adhesion to the substratum is dependent on the physicochemical properties of the substratum such as texture (rough or smooth), hydrophobicity, and surface charge (Donlan, 2002).…”

Section: Chemical Composition Of Substratummentioning

confidence: 99%

Influence of Environmental Factors on Bacterial Biofilm Formation in the Food Industry: A Review

Pagán

García-Gonzalo

2015

PDJ

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Formation and development of bacterial biofilms in the food industry could be a cause of food contamination, compromising food safety and shelf-life. Among the factors modulating biofilm formation, this review will focus in conditions normally encountered by bacteria in food environments, especially in biofilm initiation and development. The effect of environmental factors (substratum, temperature, oxygen concentration, hydrodynamic effects, food matrix composition, and microbial interactions) on biofilm formation is multifaceted and, in many circumstances, their influence could be compensatory. A better knowledge of these factors would allow for a better control of biofilm formation, either by avoiding and/or eradicating biofilms or by defining adequate Hazard Analysis and Critical Control Point systems in the food industry.

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Effect of pH on distribution and adhesion of Staphylococcus aureus to glass

Cited by 84 publications

References 45 publications

Atomic force microscopy and hydrodynamic characterization of the adhesion of staphylococcus aureus to hydrophilic and hydrophobic substrata at different pH values

Atomic force microscopy and hydrodynamic characterization of the adhesion of staphylococcus aureus to hydrophilic and hydrophobic substrata at different pH values

Nano-mechanical exploration of the surface and sub-surface of hydrated cells of Staphylococcus epidermidis

Influence of Environmental Factors on Bacterial Biofilm Formation in the Food Industry: A Review

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