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D-Amino Acids Inhibit Initial Bacterial Adhesion: Thermodynamic Evidence
Journal article   Open access   Peer reviewed

D-Amino Acids Inhibit Initial Bacterial Adhesion: Thermodynamic Evidence

Su-Fang Xing, Xue-Fei Sun, Alicia A. Taylor, Sharon L. Walker, Yi-Fu Wang and Shu-Guang Wang
Biotechnology and bioengineering, v 112(4), pp 696-704
Apr 2015
PMID: 25333717
url
https://europepmc.org/articles/pmc5425102View
Accepted (AM)Open Access (License Unspecified) Open

Abstract

Biotechnology & Applied Microbiology Life Sciences & Biomedicine Science & Technology
Bacterial biofilms are structured communities of cells enclosed in a self-produced hydrated polymeric matrix that can adhere to inert or living surfaces. D-Amino acids were previously identified as self-produced compounds that mediate biofilm disassembly by causing the release of the protein component of the polymeric matrix. However, whether exogenous D-amino acids could inhibit initial bacterial adhesion is still unknown. Here, the effect of the exogenous amino acid D-tyrosine on initial bacterial adhesion was determined by combined use of chemical analysis, force spectroscopic measurement, and theoretical predictions. The surface thermodynamic theory demonstrated that the total interaction energy increased with more D-tyrosine, and the contribution of Lewis acid-base interactions relative to the change in the total interaction energy was much greater than the overall nonspecific interactions. Finally, atomic force microscopy analysis implied that the hydrogen bond numbers and adhesion forces decreased with the increase in D-tyrosine concentrations. D-Tyrosine contributed to the repulsive nature of the cell and ultimately led to the inhibition of bacterial adhesion. This study provides a new way to regulate biofilm formation by manipulating the contents of D-amino acids in natural or engineered systems. Biotechnol. Bioeng. 2015;112: 696-704. (c) 2014 Wiley Periodicals, Inc.

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Web of Science research areas
Biotechnology & Applied Microbiology
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