The Biofilm Lifestyle Involves an Increase in Bacterial Membrane Saturated Fatty Acids.
The Biofilm Lifestyle Involves an Increase in Bacterial Membrane Saturated Fatty Acids.
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DOI：
10.3389/fmicb.2016.01673
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发表时间：
2016
影响因子：
5.2
通讯作者：
Briandet R
中科院分区：
文献类型：
--
作者：
Dubois-Brissonnet F;Trotier E;Briandet R
接触表面上生物膜的形成有助于食源性病原体在整个食品和饲料链中的持续存在。嵌入生物膜中的细菌细胞的特定生理特征有助于其对环境压力（包括抗菌化合物的作用）的高耐受性。由于当细胞处于恶劣或不稳定的条件下时，膜脂适应是细菌反应的一个重要方面，因此我们在此重点关注生物膜细胞的膜脂肪酸组成，并将其与自由生长的细胞进行比较。在浮游或生物膜状态下培养病原菌（金黄色葡萄球菌、单核细胞增多性李斯特菌、铜绿假单胞菌、鼠伤寒沙门氏菌），并在两种条件下对全细胞进行膜脂肪酸分析。在所有情况下，生物膜细胞中饱和脂肪酸的百分比都会增加，同时革兰氏阳性菌的支链脂肪酸减少，或者革兰氏阴性菌的其他脂肪酸总量减少。我们认为，生物膜细胞中膜饱和度的增加是一种适应性应激反应，使细菌能够限制交换、节省能量和生存。生物膜细胞中膜流动性的重新编程可能解释特定的生物膜行为，包括细菌对杀菌剂作用的抵抗。
Biofilm formation on contact surfaces contributes to persistence of foodborne pathogens all along the food and feed chain. The specific physiological features of bacterial cells embedded in biofilms contribute to their high tolerance to environmental stresses, including the action of antimicrobial compounds. As membrane lipid adaptation is a vital facet of bacterial response when cells are submitted to harsh or unstable conditions, we focused here on membrane fatty acid composition of biofilm cells as compared to their free-growing counterparts. Pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium) were cultivated in planktonic or biofilm states and membrane fatty acid analyses were performed on whole cells in both conditions. The percentage of saturated fatty acids increases in biofilm cells in all cases, with a concomitant decrease of branched-chain fatty acids for Gram-positive bacteria, or with a decrease in the sum of other fatty acids for Gram-negative bacteria. We propose that increased membrane saturation in biofilm cells is an adaptive stress response that allows bacteria to limit exchanges, save energy, and survive. Reprogramming of membrane fluidity in biofilm cells might explain specific biofilm behavior including bacterial recalcitrance to biocide action.
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影响因子：
4.4
作者：
GUCKERT, JB;HOOD, MA;WHITE, DC
通讯作者：
WHITE, DC
影响因子：
2.7
作者：
Loffhagen, N.;Haertig, C.;Harms, H.
通讯作者：
Harms, H.
影响因子：
3.6
作者：
Giles DK;Hankins JV;Guan Z;Trent MS
通讯作者：
Trent MS
影响因子：
2.2
作者：
Bridier, A.;Dubois-Brissonnet, F.;Briandet, R.
通讯作者：
Briandet, R.
DOI：
10.1016/j.ijfoodmicro.2007.11.039
发表时间：
2008-03-31
影响因子：
5.4
作者：
Gianotti, Andrea;Serrazarietti, Diana;Guerzoni, Maria Elisabetta
通讯作者：
Guerzoni, Maria Elisabetta