2010
DOI: 10.1140/epje/i2010-10664-5
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Force-extension curves of bacterial flagella

Abstract: Abstract.Bacterial flagella assume different helical shapes during the tumbling phase of a bacterium but also in response to varying environmental conditions. Force-extension measurements by Darnton and Berg explicitly demonstrate a transformation from the coiled to the normal helical state (N.C. Darnton, H.C. Berg, Biophys. J. 92, 2230 (2007)). We here develop an elastic model for the flagellum based on Kirchhoff's theory of an elastic rod that describes such a polymorphic transformation and use resistive for… Show more

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Cited by 45 publications
(82 citation statements)
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“…In this first modelling approach, we did not include the dynamics of bond formation and breakage [59]. In addition, the models did not include variability between the agents.…”
Section: Looking Aheadmentioning
confidence: 99%
“…In this first modelling approach, we did not include the dynamics of bond formation and breakage [59]. In addition, the models did not include variability between the agents.…”
Section: Looking Aheadmentioning
confidence: 99%
“…Although much research has been performed on the mechanical properties of a prokaryotic or bacterial flagellum and how these properties are related to the overall bacterial dynamics, [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16] still our understanding of the complex aspects of bacterial locomotion, such as tumbling of an E. coli, remains incomplete. 14,[17][18][19] The locomotion of bacteria involves rich and complex physics.…”
Section: Introductionmentioning
confidence: 99%
“…2,17 The flagellum can exist in different stable polymorphic forms, transitions among which are induced mechanically, either by the reverse rotation of the flagellum, 14,17,18 by the application of stretching forces, 3,12 or by external flows. 7,34 Rotation induced polymorphic transitions occur during the locomotion of the bacterium and affect the overall bacterial dynamics.…”
Section: Introductionmentioning
confidence: 99%
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