agglutination;
electron microscopy;
Escherichia coli;
multivalent ligands;
nanoparticles;
pathogenic inhibition;
D O I:
10.1166/jnn.2005.043
中图分类号:
O6 [化学];
学科分类号:
0703 ;
摘要:
Polymeric nanoparticles covalently functionalized with derivatized D-mannose molecules were synthesized and characterized. These nanoparticles have an average size of similar to 160 nm in diameter, thus bearing a large number of surface-tethered mannose moieties for multivalent interactions with adhesins on bacterial cells. Specifically, the mannosylated nanoparticles bind strongly with Escherichia coli, allowing the convenient visualization of adhesion interactions under a conventional electron microscope. Since a single nanoparticle is capable of binding more than one cell, the adhesion interactions result in significant nanoparticle-mediated cell agglutination according to electron microscopy imaging. Potential applications of the mannosylated nanoparticles in the inhibition of enteropathogenic infections are discussed.
机构:
China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Beijing DaBeiNong Biotechnol Co Ltd, Beijing 100193, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Yue, Yunshuang
Shi, Mengxuan
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Shi, Mengxuan
Song, Xunyu
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Song, Xunyu
Ma, Chen
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Ma, Chen
Li, Daotong
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Li, Daotong
Hu, Xiaosong
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
Hu, Xiaosong
Chen, Fang
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China Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R ChinaChina Agr Univ, Key Lab Fruit & Vegetable Proc, Minist Agr, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Food, Beijing 100083, Peoples R China
机构:
Department of Chemical and Biomolecular Engineering (BK21 Plus Program), Korea Advanced Institute of Science and Technology (KAIST)Department of Chemical and Biomolecular Engineering (BK21 Plus Program), Korea Advanced Institute of Science and Technology (KAIST)
Yoojin Choi
Hyun-A Kim
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机构:
School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology (GIST)Department of Chemical and Biomolecular Engineering (BK21 Plus Program), Korea Advanced Institute of Science and Technology (KAIST)