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Inhibiting Bacterial Adhesion by Mechanically Modulated Microgel Coatings

机译:机械调节的微凝胶涂层抑制细菌粘附

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摘要

Bacterial infection is a severe problem especially when associated with biomedical applications. This study effectively demonstrates that poly-N-isopropylmethacrylamide based microgel coatings prevent bacterial adhesion. The coating preparation via a spraying approach proved to be simple and both cost and time efficient creating a homogeneous dense microgel monolayer. In particular, the influence of cross-linking density, microgel size, and coating thickness was investigated on the initial bacterial adhesion. Adhesion of Staphylococcus aureus ATCC 12600 was imaged using a parallel plate flow chamber setup, which gave insights in the number of the total bacteria adhering per unit area onto the surface and the initial bacterial deposition rates. All microgel coatings successfully yielded more than 98% reduction in bacterial adhesion. Bacterial adhesion depends both on the cross-linking density/stiffness of the microgels and on the thickness of the microgel coating. Bacterial adhesion decreased when a lower cross-linking density was used at equal coating thickness and at equal cross-linking density with a thicker microgel coating.The highest reduction in the number of bacterial adhesion was achievedwith the microgel that produced the thickest coating (h = 602 nm) and had the lowest cross-linking density. The resultsprovided in this paper indicate that microgel coatings serve as aninteresting and easy applicable approach and that it can be fine-tunedby manipulating the microgel layer thickness and stiffness.
机译:细菌感染是一个严重的问题,特别是与生物医学应用相关时。这项研究有效地证明了基于聚N-异丙基甲基丙烯酰胺的微凝胶涂层可以防止细菌粘附。事实证明,通过喷涂方法制备涂料很简单,并且成本和时间效率均高,可形成均匀的致密微凝胶单层。特别地,研究了交联密度,微凝胶尺寸和涂层厚度对初始细菌粘附的影响。使用平行板流动室设置对金黄色葡萄球菌ATCC 12600的粘附力进行成像,从而了解每单位面积粘附到表面的细菌总数和初始细菌沉积速率。所有的微凝胶涂层都能成功地减少98%以上的细菌粘附。细菌粘附性既取决于微凝胶的交联密度/刚度,又取决于微凝胶涂层的厚度。当在相同的涂层厚度和相同的交联密度下使用较厚的微凝胶涂层时,使用较低的交联密度会降低细菌的粘附力。细菌粘附数量减少最多用微凝胶产生最厚的涂层(h = 602 nm)并且具有最低的交联密度。结果本文提供的结果表明,微凝胶涂料可作为一种有趣且容易应用的方法,可以对其进行微调通过操纵微凝胶层的厚度和刚度。

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