Billington Craig, Hudson J Andrew, D'Sa Elaine
Food Safety Programme, ESR, Ilam, Christchurch, New Zealand.
Nanotechnol Sci Appl. 2014 Aug 25;7:73-83. doi: 10.2147/NSA.S51101. eCollection 2014.
Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management of foodborne bacterial pathogens, and this review focuses on the use of nanosized biological entities and molecules to achieve these goals. There is an emphasis on the use of organisms called bacteriophages (phages: viruses that infect bacteria), which are increasingly being used in pathogen detection and biocontrol applications. Detection of pathogens in foods by conventional techniques is time-consuming and expensive, although it can also be sensitive and accurate. Nanobiotechnology is being used to decrease detection times and cost through the development of biosensors, exploiting specific cell-recognition properties of antibodies and phage proteins. Although sensitivity per test can be excellent (eg, the detection of one cell), the very small volumes tested mean that sensitivity per sample is less compelling. An ideal detection method needs to be inexpensive, sensitive, and accurate, but no approach yet achieves all three. For nanobiotechnology to displace existing methods (culture-based, antibody-based rapid methods, or those that detect amplified nucleic acid) it will need to focus on improving sensitivity. Although manufactured nonbiological nanoparticles have been used to kill bacterial cells, nanosized organisms called phages are increasingly finding favor in food safety applications. Phages are amenable to protein and nucleic acid labeling, and can be very specific, and the typical large "burst size" resulting from phage amplification can be harnessed to produce a rapid increase in signal to facilitate detection. There are now several commercially available phages for pathogen control, and many reports in the literature demonstrate efficacy against a number of foodborne pathogens on diverse foods. As a method for control of pathogens, nanobiotechnology is therefore flourishing.
食源性疾病是社会支出、发病和死亡的一个重要来源。检测和控制是食源细菌性病原体全面管理的重要组成部分，本综述重点关注使用纳米级生物实体和分子来实现这些目标。重点是使用一种称为噬菌体（噬菌体：感染细菌的病毒）的生物体，其在病原体检测和生物防治应用中越来越多地被使用。通过传统技术检测食品中的病原体既耗时又昂贵，尽管它也可以灵敏且准确。纳米生物技术正被用于通过开发生物传感器来减少检测时间和成本，利用抗体和噬菌体蛋白的特定细胞识别特性。尽管每次测试的灵敏度可能非常出色（例如，检测到一个细胞），但测试的体积非常小意味着每个样本的灵敏度不太令人信服。理想的检测方法需要廉价、灵敏且准确，但目前尚无一种方法能同时满足这三点。为了让纳米生物技术取代现有方法（基于培养的方法、基于抗体的快速方法或检测扩增核酸的方法），它需要专注于提高灵敏度。尽管人造非生物纳米颗粒已被用于杀死细菌细胞，但一种称为噬菌体的纳米级生物体在食品安全应用中越来越受到青睐。噬菌体适合进行蛋白质和核酸标记，并且可以非常特异，并且可以利用噬菌体扩增产生的典型大“裂解量”来使信号快速增加以促进检测。现在有几种用于病原体控制的市售噬菌体，文献中的许多报告都证明了它们对多种食品上的多种食源性病原体有效。因此，作为一种控制病原体的方法，纳米生物技术正在蓬勃发展。
