Initial adhesion of EPS producing bacteria Burkholderia cepacia – the impact of cranberry juice

• Author / Creator

  Yang, Xuejiao

• The impact of cranberry juice was investigated with respect to the initial adhesion of three isogenic Burkholderia cepacia bacteria with different extracellular polymeric substance (EPS) producing capacities: a wild-type cepacian EPS producer PC184, mutant bacteria PC184rml with reduced EPS production, and PC184bceK with a deficiency in EPS production. Adhesion experiments demonstrated that in the presence of cranberry juice, the adhesive capacity of PC184 was largely reduced, while cranberry juice had little impact on the adhesion of either mutant. Thermodynamic modeling supported results from adhesion experiments. For PC184, the surface free energy change ΔGadh switched from negative in the absence of cranberry juice to positive when cranberry juice was added. Surface force apparatus (SFA) and scanning electron microscopy (SEM) studies demonstrated strong adsorption of cranberry juice components to bacterial EPS. It was concluded that cranberry juice components could impact bacterial initial adhesion by adhering to EPS and impairing bacterial adhesive capacity.

• Subjects / Keywords

  • Bacterial adhesion
  • Surface free energy
  • Interaction forces
  • Cranberry juice
  • EPS

• Graduation date

  Fall 2010

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3TH40

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.