Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum

2016 ◽  
Vol 25 ◽  
pp. 367-374 ◽  
Author(s):  
Stefan W. Wessel ◽  
Henny C. van der Mei ◽  
Anje M. Slomp ◽  
Betsy van de Belt-Gritter ◽  
Amarnath Maitra ◽  
...  
Keyword(s):  
Cell Surface ◽  
Bacterial Cell ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bark Extract ◽  
Chewing Gum ◽  
Bacterial Cell Surface ◽  
Magnolia Bark

scholarly journals The LuxI/LuxR-Type Quorum Sensing System Regulates Degradation of Polycyclic Aromatic Hydrocarbons via Two Mechanisms

2020 ◽  
Vol 21 (15) ◽  
pp. 5548
Author(s):  
Zhiliang Yu ◽  
Zeyu Hu ◽  
Qimiao Xu ◽  
Mengting Zhang ◽  
Nate Yuan ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Quorum Sensing ◽  
Cell Surface ◽  
Aromatic Hydrocarbons ◽  
Bacterial Cell ◽  
Regulatory Gene ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bacterial Cell Surface ◽  
Polycyclic Aromatic

Members of the Sphingomonadales are renowned for their ability to degrade polycyclic aromatic hydrocarbons (PAHs). However, little is known about the regulatory mechanisms of the degradative pathway. Using cross-feeding bioassay, a functional LuxI/LuxR-type acyl-homoserine lactone (AHL)-mediated quorum sensing (QS) system was identified from Croceicoccus naphthovorans PQ-2, a member of the order Sphingomonadales. Inactivation of the QS system resulted in a significant decrease in PAHs degradation. The QS system positively controlled the expression of three PAH-degrading genes (ahdA1e, xylE and xylG) and a regulatory gene ardR, which are located on the large plasmid. Interestingly, the transcription levels of these three PAH-degrading genes were significantly down-regulated in the ardR mutant. In addition, bacterial cell surface hydrophobicity and cell morphology were altered in the QS-deficient mutant. Therefore, the QS system in strain PQ-2 positively regulates PAH degradation via two mechanisms: (i) by induction of PAH-degrading genes directly and/or indirectly; and (ii) by an increase of bacterial cell surface hydrophobicity. The findings of this study improve our understanding of how the QS system influences the degradation of PAHs, therefore facilitating the development of new strategies for the bioremediation of PAHs.

scholarly journals Improvement of the salt aggregation test to study bacterial cell-surface hydrophobicity

1985 ◽  
Vol 30 (1-2) ◽  
pp. 131-138 ◽  
Author(s):  
Ferenc Rozgonyi ◽  
Katalin R. Szitha ◽  
Ã…sa Ljungh ◽  
Suraj B. Baloda ◽  
Stellan Hjertén ◽  
...  
Keyword(s):  
Cell Surface ◽  
Bacterial Cell ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bacterial Cell Surface

Method-induced variation in the bacterial cell surface hydrophobicity MATH test

2021 ◽  
pp. 106234
Author(s):  
Jesús A. Salas-Tovar ◽  
Sarai Escobedo-García ◽  
Guadalupe I. Olivas ◽  
Carlos H. Acosta-Muñiz ◽  
Federico Harte ◽  
...  
Keyword(s):  
Cell Surface ◽  
Bacterial Cell ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bacterial Cell Surface ◽  
Induced Variation ◽  
Math Test

Biofilm formation and changes in bacterial cell surface hydrophobicity during growth in a CAPD model system

2004 ◽  
Vol 56 (7) ◽  
pp. 847-854 ◽  
Author(s):  
G. W. Hanlon ◽  
S. P. Denyer ◽  
N. A. Hodges ◽  
J. A. Brant ◽  
A. B. Lansley ◽  
...  
Keyword(s):  
Cell Surface ◽  
Bacterial Cell ◽  
Biofilm Formation ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Model System ◽  
Bacterial Cell Surface

Bacterial Cell-Surface Hydrophobicity

1990 ◽  
pp. 233-244 ◽  
Author(s):  
Ferenc Rozgonyi ◽  
Åsa Ljungh ◽  
Wubshet Mamo ◽  
Stellan Hjertén ◽  
Torkel Wadström
Keyword(s):  
Cell Surface ◽  
Bacterial Cell ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bacterial Cell Surface

Attachment of Listeria monocytogenes on Ready-to-Eat Meats

2004 ◽  
Vol 67 (3) ◽  
pp. 456-462 ◽  
Author(s):  
SALLY C. C. FOONG ◽  
JAMES S. DICKSON
Keyword(s):  
Contact Angle ◽  
Listeria Monocytogenes ◽  
Cell Surface ◽  
Bacterial Cell ◽  
Negative Charge ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Contact Angle Measurement ◽  
Angle Measurement ◽  
Roast Beef

Five individual strains of Listeria monocytogenes and a mixed cocktail of all five were studied for attachment on frankfurters, ham, bologna, and roast beef relative to their cell surface characteristics. The ratio of strongly attached (sessile) L. monocytogenes cells compared with total (sessile and planktonic) attached cells on ready-to-eat meats was also determined. Because bacterial cell surfaces were characterized by net negative charge and hydrophobicity, electrostatic interaction chromatography and cationized ferritin methods were chosen to study net negative charge distribution on the bacterial cell surface, whereas hydrophobic interaction chromatography and contact angle measurement were used to examine the cell surface hydrophobicity. No differences (P > 0.05) were observed in cell surface charge or cell surface hydrophobicity among strains. Approximately 84 to 87% L. monocytogenes were found to attach strongly to ready-to-eat meats within 5 min. No differences (P > 0.05) were found among strains or among meats. Micrographs observed from scanning electron microscopy showed no differences among the strains but showed a difference in age of cells (mixed culture) in terms of surface negative charge distribution. More surface negatively charged sites were observed at 0 and 7 days and much fewer at 3 days during storage of washed, harvested cells in buffer at 4°C (aged cells under cold and nutrient deprivation), indicating a possible change in cell surface properties. Because no difference in strains was observed, the contact angle measurement study was carried out with the five-strain mixed culture. The surface hydrophobicity increased in frankfurters, decreased in roast beef, and was unchanged in ham and bologna as a result of inoculation.

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