Impact of cranberry juice and proanthocyanidins on the ability of <Emphasis Type="Italic">Escherichia coli</Emphasis> to form biofilms |
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Authors: | Paola Andrea Pinzón-Arango Kerrie Holguin Terri Anne Camesano |
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Affiliation: | 1.Department of Chemical Engineering,WPI Life Sciences and Bioengineering Center at Gateway Park,Worcester,USA |
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Abstract: | The effects of cranberry juice cocktail (CJC) and proanthocyanidins (PACs) on biofilm formation were investigated. Escherichia coli strain HB101pDC1 and nonfimbriated strain HB101 were grown in 10 wt% CJC or 120 μg/mL PACs for 12 consecutive cultures. Biofilm
formation was investigated by incubating bacteria in 96-well polyvinyl chloride (PVC) plates and studying the optical density
of the solution using the crystal violet method. We suspect that biofilm formation occurred due to non-specific interactions
between the bacteria and the polymer. Both P-fimbriated E. coli HB101pDC1 and the non-fimbriated strain HB101 formed biofilms. E. coli strain HB101pDC1 formed a thicker and more mature biofilm. Cranberry juice inhibited biofilm formation after the first culture;
however, for bacteria grown in PACs, a decrease in biofilm formation was observed with increasing number of cultures. The
inhibitory effect was reversible. These results demonstrate that CJC is more effective than isolated PACs at preventing biofilm
formation, possibly suggesting that other cranberry compounds also play a role in anti-biofilm activity. |
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