Atomic force microscopy investigation of cranberry juice cocktail's effect on bacterial adhesion

COLL 237

Paola A. Pinzon-Arango, ppinzon@gmail.com1, Yatao Liu2, and Terri A. Camesano, terric@wpi.edu2. (1) Department of Biomedical Engineering, Worcester Polytechnic Institute, 100 Institute Rd., Worcester, MA 01609, (2) Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute road, Worcester, MA 01609
The adhesion of bacteria, such as E. coli, to uroepithelial cells is the first step in the development of urinary tract infections (UTIs). Research in our lab showed that exposing Escherichia coli to cranberry juice cocktail (CJC) decreases nanoscale bacterial adhesion forces and is related to the concentration of CJC. P-fimbriated E. coli HB101pDC1 (representing strains that cause kidney infections) and non-fimbriated E. coli HB101 (non-infective) were grown in TSB supplemented with 10 wt. % CJC. Growth media was successively replaced and bacteria were continually cultured in the presence of the juice, for up to 12 transfers. Atomic force microscopy (AFM) was used to quantify the nanoscopic adhesion forces between the E. coli and a model surface (silicon nitride). Continued culture in CJC resulted in a decrease in adhesion during the first 4 cultures. By the 8th and 12th culture in CJC, many bacteria exhibited no adhesion forces with the model surface. These results help to scientifically validate the use of cranberry as a preventative measure for UTIs.
 

Fundamental Research in Colloid and Surface Chemistry
6:00 PM-8:00 PM, Monday, August 20, 2007 BCEC -- East Registration, Poster

Division of Colloid & Surface Chemistry

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007