Department of Molecular and Cellular Biology, University of Guelph, Guelph, Ontario, Canada.
Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
Crit Rev Food Sci Nutr. 2020;60(10):1631-1640. doi: 10.1080/10408398.2019.1584874. Epub 2019 Mar 18.
Food contamination with bacterial pathogens is a persisting threat and challenge for producers, consumers, and health care systems globally. Thus, there is a need for novel and targeted food safety practices. This review discusses the importance of characterizing bacteriophage and endolysins for specific food matrices, as well as characterizing individual properties of food matrices to guide optimized bacteriophage and endolysin usage and engineering. Diverse food parameters and their interactions specific to bacteriophages and endolysins are examined to provide insight into influential factors that affect their efficacy. Food matrix parameters prove to warrant detailed individualistic characterization of bacteriophages and endolysins in order to determine their suitability for specific food systems. Established impacts of food matrix components on bacteriophages and on other antimicrobials are discussed in relation to inferences regarding endolysin performance. Determining food matrix parameters of a food system and understanding how these features impact bacateriophages and endolysins, can also provide a foundation for tailoring their optimized administration. With this knowledge, endolysin enhancements via protein engineering can be introduced in a more tailored fashion, optimizing the innate antimicrobial nature of endolysins for specific applications.
食源性细菌病原体污染是全球生产者、消费者和医疗保健系统面临的持续威胁和挑战。因此，需要新的有针对性的食品安全措施。本综述讨论了对特定食品基质进行噬菌体和内溶素特性分析的重要性，以及对食品基质的个体特性进行分析以指导优化噬菌体和内溶素使用和工程的重要性。本文研究了各种不同的食品参数及其与噬菌体和内溶素的相互作用，以深入了解影响其功效的因素。食品基质参数证明需要对噬菌体和内溶素进行详细的个体化特性分析，以确定它们在特定食品系统中的适用性。本文还讨论了食品基质成分对噬菌体和其他抗菌剂的影响，以及这些影响与内溶素性能之间的关系。确定食品系统的食品基质参数，并了解这些特性如何影响噬菌体和内溶素，也可以为定制其最佳管理提供基础。有了这些知识，可以通过蛋白质工程对内溶素进行增强，更有针对性地优化内溶素的固有抗菌特性，以满足特定应用的需求。
