Influence of cell surface characteristics on adhesion of Saccharomyces cerevisiae to the biomaterial hydroxylapatite

Jane S. White, Graeme M. Walker

    Research output: Contribution to journalArticlepeer-review

    23 Citations (Scopus)
    156 Downloads (Pure)

    Abstract

    The influence of the physicochemical properties of biomaterials on microbial cell adhesion is well known, with the extent of adhesion depending on hydrophobicity, surface charge, specific functional groups and acid–base properties. Regarding yeasts, the effect of cell surfaces is often overlooked, despite the fact that generalisations may not be made between closely related strains. The current investigation compared adhesion of three industrially relevant strains of Saccharomyces cerevisiae (M-type, NCYC 1681 and ALY, strains used in production of Scotch whisky, ale and lager, respectively) to the biomaterial hydroxylapatite (HAP). Adhesion of the whisky yeast was greatest, followed by the ale strain, while adhesion of the lager strain was approximately 10-times less. According to microbial adhesion to solvents (MATS) analysis, the ale strain was hydrophobic while the whisky and lager strains were moderately hydrophilic. This contrasted with analyses of water contact angles where all strains were characterised as hydrophilic. All yeast strains were electron donating, with low electron accepting potential, as indicated by both surface energy and MATS analysis. Overall, there was a linear correlation between adhesion to HAP and the overall surface free energy of the yeasts. This is the first time that the relationship between yeast cell surface energy and adherence to a biomaterial has been described.
    Original languageEnglish
    Pages (from-to)201-209
    Number of pages9
    JournalAntonie van Leeuwenhoek
    Volume99
    Issue number2
    DOIs
    Publication statusPublished - Feb 2011

    Keywords

    • Hydroxylapatite
    • Cell adhesion
    • Saccharomyces
    • Surface properties
    • Hydrophobicity

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