Which statement is true regarding coaggregation inhibition?

Which statement is true regarding coaggregation inhibition?

• A. Specific sugars (like lactose) can inhibit coaggregation
• B. Proteolytic enzymes enhance coaggregation
• C. Lipid removal inhibits coaggregation
• D. pH above 9 promotes coaggregation

Answer: (A)

Coaggregation relies on specific adhesin–receptor interactions between neighboring bacteria, so anything that blocks those binding events can prevent the association. Specific sugars like lactose can act as decoy ligands, binding to the adhesins or lectin-like receptors on the surface of one partner and occupying the binding sites that would normally engage with the other species. This competitive binding stops the two bacteria from attaching to each other, so coaggregation is inhibited. Think of it as these sugars distracting the adhesion machinery rather than helping it. Proteolytic enzymes would more likely remove adhesins from the surface, reducing coaggregation rather than increasing it. Lipid removal isn’t the main driver of coaggregation inhibition since the critical interactions are typically protein–carbohydrate in nature. A pH above 9 can disrupt surface interactions, but it doesn’t specifically promote coaggregation; it more often disrupts adhesion overall. So the ability of specific sugars to inhibit coaggregation by competitive binding best explains the observed effect.

Coaggregation relies on specific adhesin–receptor interactions between neighboring bacteria, so anything that blocks those binding events can prevent the association. Specific sugars like lactose can act as decoy ligands, binding to the adhesins or lectin-like receptors on the surface of one partner and occupying the binding sites that would normally engage with the other species. This competitive binding stops the two bacteria from attaching to each other, so coaggregation is inhibited.

Think of it as these sugars distracting the adhesion machinery rather than helping it. Proteolytic enzymes would more likely remove adhesins from the surface, reducing coaggregation rather than increasing it. Lipid removal isn’t the main driver of coaggregation inhibition since the critical interactions are typically protein–carbohydrate in nature. A pH above 9 can disrupt surface interactions, but it doesn’t specifically promote coaggregation; it more often disrupts adhesion overall. So the ability of specific sugars to inhibit coaggregation by competitive binding best explains the observed effect.