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Effect of d-mannose on fimbriae of bacterial isolates from chicken carcasses
1Department of Poultry Science, University of Maryland, College Park 20742.
Abstract:
Pseudomonad-like microbial isolates were obtained from commercially processed broiler chicken carcasses for use in experiments to determine if d-mannose would interfere with their ability to form pellicles and rims and prevent agglutination of blood and yeast cells. Inhibition of agglutination, rim formation, and pellicle formation would provide evidence that d-mannose acts on the fimbriae to prevent attachment of microorganisms to surfaces. Presence of 4% d-mannose in the growth medium interfered with the formation and stability of the pellicle in some isolates. The pellicles affected by d-mannose did not cover the entire surface and were easily dispersed. Addition of d-mannose did not prevent the formation of rims to the same extent it prevented pellicle formation, and it was concluded that d-mannose did not completely prevent growth of fimbriae. The addition of d-mannose prevented the agglutination of 1% sheep blood, 1% horse blood, and yeast cells by interfering with the formation of fimbriae or the mechanism of attachment by fimbriae. These experiments provided evidence that d-mannose can be used to prevent attachment of isolates normally found on chicken carcasses to specific cell surfaces by occupying mannose-sensitive receptor sites on the cell.
Insights
D-mannose can prevent certain bacteria from chicken carcasses from attaching to surfaces. This sugar interferes with bacterial fimbriae, inhibiting pellicle and agglutination formation, crucial for attachment.
Area of Science:
- Microbiology
- Food Safety
- Biochemistry
Background:
- Pseudomonad-like bacteria are frequently found on broiler chicken carcasses.
- Bacterial attachment to surfaces is often mediated by fimbriae.
- D-mannose is a sugar that can interact with mannose-sensitive receptors on bacterial fimbriae.
Purpose of the Study:
- To investigate if d-mannose interferes with the ability of microbial isolates from chicken carcasses to form pellicles and rims.
- To determine if d-mannose prevents the agglutination of blood and yeast cells by these isolates.
- To assess d-mannose's potential to inhibit microbial attachment to surfaces.
Main Methods:
- Isolation of Pseudomonad-like microbes from broiler chicken carcasses.
- Culturing isolates in media supplemented with 4% d-mannose.
- Observing effects on pellicle and rim formation.
- Testing inhibition of sheep blood, horse blood, and yeast cell agglutination.
Main Results:
- D-mannose partially inhibited pellicle formation and stability in some isolates.
- D-mannose did not completely prevent rim formation, suggesting incomplete fimbrial inhibition.
- D-mannose effectively prevented the agglutination of sheep blood, horse blood, and yeast cells.
Conclusions:
- D-mannose interferes with the fimbriae or attachment mechanisms of chicken carcass microbial isolates.
- D-mannose shows potential for preventing the attachment of these bacteria to specific cell surfaces.
- This mechanism involves occupying mannose-sensitive receptor sites on the bacterial cells.