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Morphological and nanostructural surface changes in Escherichia coli over time, monitored by atomic force microscopy.

hal.structure.identifierLaboratoire Ondes et Matière d'Aquitaine [LOMA]
dc.contributor.authorGAMMOUDI, Ibtissem
hal.structure.identifierLaboratoire Ondes et Matière d'Aquitaine [LOMA]
dc.contributor.authorMATHELIE-GUINLET, Marion
hal.structure.identifierLaboratoire Ondes et Matière d'Aquitaine [LOMA]
dc.contributor.authorMOROTE, Fabien
hal.structure.identifierBiologie du fruit et pathologie [BFP]
dc.contributor.authorBEVEN, Laure
hal.structure.identifierBiothérapies des maladies génétiques et cancers
dc.contributor.authorMOYNET, Daniel
hal.structure.identifierLaboratoire Ondes et Matière d'Aquitaine [LOMA]
dc.contributor.authorGRAUBY-HEYWANG, Christine
hal.structure.identifierLaboratoire Ondes et Matière d'Aquitaine [LOMA]
dc.contributor.authorCOHEN-BOUHACINA, Touria
dc.date.created2015-07-03
dc.date.issued2016-05-01
dc.identifier.issn0927-7765
dc.description.abstractEnThe present study aims at evaluating intrinsic changes in Escherichia coli (E. coli) surface over time, by Atomic Force Microscopy (AFM). For that purpose, bacteria were immobilized on mica or on mica previously functionalized by the deposition of a polyelectrolyte multilayer cushion. AFM images reveal that E. coli population goes through different stages. Firstly, after a week, the number of healthy bacteria decreases resulting in a release of cellular components which likely become, in turn, a nutrition source for increasing the healthy population after around two weeks. Finally, after one month, most of the bacteria is dead. Our study shows a transition of a healthy rod-shaped bacterium to a dead collapsed one. Most importantly, along with the morphological evolution of bacteria, are the structure changes and the mechanical properties of their outer membrane, emphasized by AFM phase images with very high resolution. Indeed, the surface of healthy bacteria is characterized by a phase separation pattern, thereafter mentioned as "ripples". Bacterial ageing goes along with the loss of this organized structure, turning into circular areas with irregular boundaries. These changes are likely caused by a re-organization, due to external stress, of mainly lipopolysaccharides (LPS) present in the outer membrane of E. coli.
dc.language.isoen
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/
dc.subject.enAgeing
dc.subject.enGram negative bacteria
dc.subject.enMembrane
dc.subject.enAtomic Force Microscopy
dc.subject.enEscherichia coli
dc.subject.enLipopolysaccharide
dc.title.enMorphological and nanostructural surface changes in Escherichia coli over time, monitored by atomic force microscopy.
dc.typeArticle de revue
dc.identifier.doi10.1016/j.colsurfb.2016.02.006
dc.subject.halSciences du Vivant [q-bio]/Microbiologie et Parasitologie/Bactériologie
dc.subject.halPhysique [physics]/Physique [physics]/Biophysique [physics.bio-ph]
bordeaux.journalColloids and Surfaces B: Biointerfaces
bordeaux.page355-64
bordeaux.volume141
bordeaux.peerReviewedoui
hal.identifierhal-01342320
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-01342320v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Colloids%20and%20Surfaces%20B:%20Biointerfaces&rft.date=2016-05-01&rft.volume=141&rft.spage=355-64&rft.epage=355-64&rft.eissn=0927-7765&rft.issn=0927-7765&rft.au=GAMMOUDI,%20Ibtissem&MATHELIE-GUINLET,%20Marion&MOROTE,%20Fabien&BEVEN,%20Laure&MOYNET,%20Daniel&rft.genre=article


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