Pyocyanin is an electrochemically active metabolite produced by the human pathogen Pseudomonas aeruginosa. It is a recognized virulence factor and is involved in a variety of significant biological activities including gene expression, maintaining fitness of bacterial cells and biofilm formation. It is also recognized as an electron shuttle for bacterial respiration and as an antibacterial and ...

OBJECTIVE To determine whether several topical compounds and other chemical entities are able to diminish the surface hydrophobicity of yeast cells. METHOD Hydrophobicity of yeast cells was determined by binding styrene microspheres to the surface of untreated yeast or yeast pre-incubated with various substances with potential for cell surface modification. The degree of microsphere adherence...

Many biophysical studies of protein transduction domains (PTDs) and their synthetic mimics (PTDMs) focus on the interaction between the polycationic PTD(M) and anionic phospholipid surfaces. Most, but not all, of these studies suggest that these cation-anion interactions are vital for membrane activity. In this study, the effect of anionic lipid content on PTDM performance was examined for thre...

Enzymatic grafting of synthetic molecules onto lignins provides a mild and eco-friendly alternative for the functionalization of lignocellulosic materials. In this study, laccase-mediated grafting of octadecylamine (OA) onto lignin-rich jute fabrics was investigated for enhancing the surface hydrophobicity. First, the lignins in jute fabrics were isolated and analyzed in the macromolecular leve...

The aim of this paper was to determine the adhesion of two physico-chemically characterized bacterial strains to a surface hydrophilic (CL A, water contact angle 57 degrees) and hydrophobic (CL B, water contact angle 106 degrees) hydrogel contact lens (CL) with and without an adsorbed tear film in a parallel plate flow chamber. Hydrophobicity (by water contact angles), charge (by particulate mi...

introduction: proteins are food ingredients with critical functional properties and participation in developing food products. so far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. legume proteins are...