Chapter 2 Adherence, Anti-Adherence, and Oligosaccharides. Preventing Pathogens from Sticking to the Host

Kari D. Shoaf-Sweeney, Robert W. Hutkins

Research output: Chapter in Book/Report/Conference proceedingChapter

76 Scopus citations

Abstract

For many pathogenic bacteria, infections are initiated only after the organism has first adhered to the host cell surface. If adherence can be inhibited, then the subsequent infection can also be inhibited. This approach forms the basis of anti-adherence strategies, which have been devised to prevent a variety of bacterial infections. In this chapter, the molecular basis by which respiratory, urinary, and gastrointestinal tract pathogens adhere to host cells will be described. The five general types of anti-adherence agents will also be reviewed. The most well-studied are the receptor analogs, which include oligosaccharides produced synthetically or derived from natural sources, including milk, berries, and other plants. Their ability to inhibit pathogen adherence may lead to development of novel, food-grade anti-infective agents that are inexpensive and safe.

Original languageEnglish (US)
Title of host publicationAdvances in Food and Nutrition Research
EditorsSteve Taylor
Pages101-161
Number of pages61
DOIs
StatePublished - 2008

Publication series

NameAdvances in Food and Nutrition Research
Volume55
ISSN (Print)1043-4526

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Chapter 2 Adherence, Anti-Adherence, and Oligosaccharides. Preventing Pathogens from Sticking to the Host'. Together they form a unique fingerprint.

Cite this