• 제목/요약/키워드: Hydrophobicity Control

검색결과 70건 처리시간 0.03초

cAMP와 표면 소수성에 의한 도열병균의 부착기 형성 (Uniformity Among Magnaporthe grisea Isolates on Appressorium Formation by cDNA and Hydrophobicity of Contact Surface)

  • 이용환;최우봉
    • 한국식물병리학회지
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    • 제10권4호
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    • pp.254-260
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    • 1994
  • Magnaporthe grisea, a causal agent of blast, forms a specialized infection structure, an appressorium, to infect host. Hydrophobicity of contact surface and cAMP have been suggested as a primary environmental signal and a second messenger to trigger and mediate appressorium formation in this fungus, respectively. To generalize these factors in field isolates of M. girsea, twenty isolates originated from rice and other gramineous hosts were tested. Seventeen including rice and non-rice isolates formed appressoria on hydrophobic surface, but none of isolates formed appressoria on hydrophilic surface. Eighteen isolates formed appressoria on hydrophilic surface in the presence of IBMX, an inhibitor of phosphodiesterase, except two rice isolates. These results strongly support the hypothesis that appressorium formation by M. grisea is induced by hydrophobic hard surface and regulated by the endogenous level of cAMP in the cells. Understanding fungal development is not only of biological interest but provides new targets for novel disease control strategies.

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PDMS 몰드를 이용하여 제작된 시멘트 경화체 표면의 소수성 평가 (Evaluation on Hydrophobicity of the Surface of Hardened Cement Paste Produced by PDMS Mold)

  • 진다형;유준성;배성철
    • 한국건축시공학회:학술대회논문집
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    • 한국건축시공학회 2021년도 가을 학술논문 발표대회
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    • pp.168-169
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    • 2021
  • A hydrophobic surface increases the contact angle between water and cement paste. There are two methods to increase water contact angle, i.e. lowering the surface energy and adjusting the surface roughness of concrete. The hydrophobicity of concrete can be quantitatively evaluated according to the chemical and physical properties of the solid surface. So far, researches have shown the chemical properties of hydrophobic concrete, however it has not covered how to control surface. This study demonstrated the hydrophobic cement paste prepared by low-resolution molds printed with a 3D printer that exhibit rough surface. Thus, we presented the most hydrophobic characteristics of mold.

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Wettability control in C-SiOx film formed by plasma polymerization of HMDSO/$O_2$ mixture

  • Kim, Seong-Jin;Lee, Kwang-Ryeol;Moon, Myoung-Woon
    • 한국진공학회:학술대회논문집
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    • 한국진공학회 2011년도 제40회 동계학술대회 초록집
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    • pp.328-328
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    • 2011
  • Wetting phenomena have been heavily studied for industrial and academic researches especially tuning the wettability between hydrophilicity and hydrophobicity. Wicking through the surface texture is shown on superhydrophilic surface while rolling (or dewetting) on the patterns of superhydrophobic surface. These wetting phenomena are known to be affected by surface wettability determined with physical surface patterns as well as chemical composition of surface layer. In this research, we introduce a method to control the wettability of a thin C-SiOx film from hydrophobic to hydrophilic using a mixture gas of HMDSO/$O_2$ by plasma polymerization with rf-CVD (radio frequency-Chemical Vapor Deposition). Wettability was finely controlled by changing the ratio of HMDSO/$O_2$. Hydrophilicity increased as the ratio decreased, while hydrophobicity was enhanced by the ratio. Moreover, fine control from superhydrophilicity to superhydrophobicity was achieved by C-SiOx coating on the Si wafer with prepatterns of submicron-sized pillar array formed by $CF_4$ plasma etching.

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Chitosan-oligosaccharides가 병원성 대장균의 소수성(疎水性)에 미치는 영향 (Effect of chitosan-oligosaccharides on hydrophobicity of pathogenic Escherichia coli)

  • 최현성;한호재;김희경;김희선;강문일
    • 대한수의학회지
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    • 제39권3호
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    • pp.554-559
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    • 1999
  • The purpose of this study was to evaluate effect of chitosan-oligosaccharides (CHIOL) on hydrophobicity of pathogenic E coli including a field isolate from suckling piglet with diarrhea, E coli-O157 : H7, and E coli-O149 : K88ac. E coli field isolate appeared adhesion of 100% to n-hexadecane between 0.00125% and 0.05% CHIOL. E coli-O157 : H7 occurred adhesion of 69% and 64% under the level of 0.00125% and 0.025% CHIOL, respectively. E coli-O149 : K88ac showed adhesion of 100% in higher than 0.025% CHIOL. For cationic action, the adhesion of E coli isolate and E coli-O149 : K88ac to n-hexadecane were inhibited at level of higher than 10mM $Ca^{2+}$ but did not induce any difference among the concentrations used(p < 0.01). However, the adhesion of E coli-O157 : H7 to n-hexadecane was inhibited at level of higher than 50mM $Ca^{2+}$. In a field trial, control piglets showed average mortality of up to 58% during 3 days after the onset of diarrhea. In contrast, the prevalence of E coli-induced diarrhea in CHIOL-treated groups without mortality was dropped down to average 34% on the 1st day after the treatment of CHIOL, and average 2% on the 4th day. After then, piglets with diarrhea was not present. In conclusion, the low concentrations of CHIOL were most likely to associate with the enhancement of hydrophobicity to pathogenic E coli. Calcium inhibited the hydrophobicity of E coli by CHIOL. These results suggested that CHIOL could be played an efficient and reliable role in treating enteric colibacillosis of piglets.

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

  • Kim, Ji-Han;Lee, Ha-Jung;Shin, Dong-Min;Kim, Tae-Kyung;Kim, Young-Boong;Choi, Yun-Sang
    • 한국축산식품학회지
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    • 제38권5호
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    • pp.1101-1108
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    • 2018
  • The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

Effects of Penicillin G on Morphology and Certain Physiological Parameters of Lactobacillus acidophilus ATCC 4356

  • Khaleghi, M.;Kermanshahi, R. Kasra;Zarkesh-Esfahani, S.H.
    • Journal of Microbiology and Biotechnology
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    • 제21권8호
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    • pp.822-829
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    • 2011
  • Evidence shows that probiotic bacteria can undergo substantial structural and morphological changes in response to environmental stresses, including antibiotics. Therefore, this study investigated the effects of penicillin G (0.015, 0.03, and 0.06 mg/l) on the morphology and adhesion of Lactobacillus acidophilus ATCC 4356, including the colony morphotype, biofilm production, hydrophobicity, $H_2_O2$ formation, S-layer structure, and slpA gene expression. Whereas only smooth colonies grew in the presence of penicillin, rough and smooth colony types were observed in the control group. L. acidophilus ATCC 4356 was found to be hydrophobic under normal conditions, yet its hydrophobicity decreased in the presence of the antibiotic. No biofilm was produced by the bacterium, despite testing a variety of different culture conditions; however, treatment with penicillin G (0.015-0.06 mg/l) significantly decreased its production of $H_2_O_2$ formation and altered the S-layer protein structure and slpA gene expression. The S-protein expression decreased with 0.015 mg/l penicillin G, yet increased with 0.03 and 0.06 mg/l penicillin G. In addition, the slpA gene expression decreased in the presence of 0.015 mg/l of the antibiotic. In conclusion, penicillin G was able to alter the S-layer protein production, slpA gene expression, and certain physicochemical properties of Lactobacillus acidophilus ATCC 4356.

Effect of Sub-minimal Inhibitory Concentration of Chlorhexidine on Biofilm Formation and Coaggregation of Early Colonizers, Streptococci and Actinomycetes

  • Lee, So Yeon;Lee, Si Young
    • International Journal of Oral Biology
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    • 제41권4호
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    • pp.209-215
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    • 2016
  • Chlorhexidine has long been used in mouth washes for the control of dental caries, gingivitis and dental plaque. Minimal inhibitory concentration (MIC) is the lowest concentration of an antimicrobial substance to inhibit the growth of bacteria. Concentrations lower than the MIC are called sub minimal inhibitory concentrations (sub-MICs). Many studies have reported that sub-MICs of antimicrobial substances can affect the virulence of bacteria. The aim of this study was to investigate the effect of sub-MIC chlorhexidine on biofilm formation and coaggregation of oral early colonizers, such as Streptococcus gordonii, Actinomyces naeslundii and Actinomyces odontolyticus. The biofilm formation of S. gordonii, A. naeslundii and A. odontolyticus was not affected by sub-MIC chlorhexidine. However, the biofilm formation of S. mutans increased after incubation with sub-MIC chlorhexidine. In addition, cell surface hydrophobicity of S. mutans treated with sub-MIC of chlorhexidine, decreased when compared with the group not treated with chlorhexidine. However, significant differences were seen with other bacteria. Coaggregation of A. naeslundii with A. odontolyticus reduced by sub-MIC chlorhexidine, whereas the coaggreagation of A. naeslundii with S. gordonii remained unaffected. These results indicate that sub-MIC chlorhexidine could influence the binding properties, such as biofilm formation, hydrophobicity and coaggregation, in early colonizing streptococci and actinomycetes.

Development of nano-and meso- inorganic membrances for the environmental applications

  • Yi, Jong-Heop
    • 한국막학회:학술대회논문집
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    • 한국막학회 2004년도 첨단 분리막 연구동향
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    • pp.37-59
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    • 2004
  • Advantages : - Multi-functionality of inorganic surface ㆍMetal chelating ligand $\longrightarrow$ metal recovery .Alkylation $\longrightarrow$ hydrophobicity control - Enhanced stability ㆍThermal, mechanical and chemical stability ㆍSeparation in high temperature and pressure (omitted)

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Antibacterial and Antibiofilm Effect of Cell-Free Supernatant of Lactobacillus brevis KCCM 202399 Isolated from Korean Fermented Food against Streptococcus mutans KCTC 5458

  • Kim, Jong Ha;Jang, Hye Ji;Lee, Na-Kyoung;Paik, Hyun-Dong
    • Journal of Microbiology and Biotechnology
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    • 제32권1호
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    • pp.56-63
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    • 2022
  • This study aims to determine the antibiofilm effect of cell-free supernatant (CFS) of Lactobacillus brevis strains against Streptococcus mutans strains. To study the antibiofilm mechanism against S. mutans strains, antibacterial effects, cell surface properties (auto-aggregation and cell surface hydrophobicity), exopolysaccharide (EPS) production, and morphological changes were examined. The antibiofilm effect of L. brevis KCCM 202399 CFS as morphological changes were evaluated by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), compared with the control treatment. Among the L. brevis strains, L. brevis KCCM 202399 showed the highest antibiofilm effect on S. mutans KCTC 5458. The antibacterial effect of L. brevis KCCM 202399 against S. mutans KCTC 5458 was investigated using the deferred method (16.00 mm). The minimum inhibitory concentration of L. brevis KCCM 202399 against S. mutans KCTC 5458 was 25.00%. Compared with the control treatment, L. brevis KCCM 202399 CFS inhibited the bacterial adhesion of S. mutans KCTC 5458 by decreasing auto-aggregation, cell surface hydrophobicity, and EPS production (45.91%, 40.51%, and 67.44%, respectively). L. brevis KCCM 202399 CFS inhibited and eradicated the S. mutans KCTC 5458 biofilm. Therefore, these results suggest that L. brevis KCCM 202399 CFS may be used to develop oral health in the probiotic industry.

Assessment of Bile Salt Effects on S-Layer Production, slp Gene Expression and, Some Physicochemical Properties of Lactobacillus acidophilus ATCC 4356

  • Khaleghi, M.;Kermanshahi, R. Kasra;Yaghoobi, M.M.;Zarkesh-Esfahani, S.H.;Baghizadeh, A.
    • Journal of Microbiology and Biotechnology
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    • 제20권4호
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    • pp.749-756
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    • 2010
  • In many conditions, bacterial surface properties are changed as a result of variation in the growth medium and conditions. This study examined the influence of bile salt concentrations (0-0.1%) on colony morphotype, hydrophobicity, $H_2O_2$ concentration, S-layer protein production, and slpA gene expression in Lactobacillus acidophilus ATCC 4356. It was observed that two types of colonies (R and S) were in the control group and the stress condition. When the bile level increased in the medium, the amount of S type was more than the R type. A stepwise increment in the bile concentration resulted in a stepwise decline in the maximum growth rate. The results showed that hydrophobicity was increased in 0.01%-0.02% bile, but it was decreased in 0.1% bile. Treatment by bile (0.01%-0.1%) profoundly decreased $H_2O_2$ formation. S-Layer protein and slpA gene expression were also altered by the stress condition. S-Protein expression was increased in the stress condition. The slpA gene expression increased in 0.01%-0.05% bile and it decreased in 0.1% bile. However, we found that different bile salt concentrations influenced the morphology and some surface properties of L. acidophilus ATCC 4356. These changes were very different in the 0.1% bile. It appears that the bacteria respond abruptly to 0.1% bile.