APC Microbiome Institute and School of Microbiology, University College Cork, Western Road, Cork T12 YN60, Ireland.
FEMS Microbiol Rev. 2017 Aug 1;41(Supp_1):S129-S153. doi: 10.1093/femsre/fux022.
Bacteriocins and bacteriophage (phage) are biological tools which exhibit targeted microbial killing, a phenomenon which until recently was seen as a major drawback for their use as antimicrobial agents. However, in an age when the deleterious consequences of broad-spectrum antibiotics on human health have become apparent, there is an urgent need to develop narrow-spectrum substitutes. Indeed, disruption of the microbial communities which exist on and in our bodies can generate immediate and long-term negative effects and this is particularly borne out in the gut microbiota community whose disruption has been linked to a number of disorders reaching as far as the brain. Moreover, the antibiotic resistance crisis has resulted in our inability to treat many bacterial infections and has triggered the search for damage-limiting alternatives. As bacteriocins and phage are natural entities they are relatively easy to isolate and characterise and are also ideal candidates for improving food safety and quality, forfeiting the need for largely unpopular chemical preservatives. This review highlights the efficacy of both antimicrobial agents in terms of gut health and food safety and explores the body of scientific evidence supporting their effectiveness in both environments.
细菌素和噬菌体（噬菌体）是具有靶向微生物杀伤作用的生物工具，直到最近，这种现象还被视为将它们用作抗菌剂的主要缺点。然而，在广谱抗生素对人类健康的有害后果已经明显的时代，迫切需要开发窄谱替代品。事实上，破坏存在于我们体内和体内的微生物群落会产生即时和长期的负面影响，而这在肠道微生物群落中尤为明显，其破坏与许多疾病有关，甚至涉及大脑。此外，抗生素耐药性危机导致我们无法治疗许多细菌感染，并引发了对有限损害替代物的寻找。由于细菌素和噬菌体是天然存在的，因此它们相对容易分离和表征，也是提高食品安全和质量的理想选择，无需使用广受欢迎的化学防腐剂。本综述强调了这两种抗菌剂在肠道健康和食品安全方面的功效，并探讨了支持它们在这两种环境中有效性的大量科学证据。
