Elafify Mahmoud, Mahmoud Aminu Abdullahi, Wang Xiaoyu, Zhang Song, Ding Tian, Ahn Juhee
Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang, 314100, China; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
Microb Pathog. 2025 Mar;200:107330. doi: 10.1016/j.micpath.2025.107330. Epub 2025 Jan 25.
This study was designed to evaluate the combined antimicrobial activity of selected phage cocktail (MS2+T7 phages) and essential oils (cinnamon, clove, oregano, and thymol) against Escherichia coli ATCC 15597. To select most effective phages, the lytic abilities of individual phages (MS2, phiX174, and T7) and their phage combinations were assessed using the phage spot test and plaque assay at various multiplicity of infections (MOIs) ranging from 0.01 to 100. The inhibitory effectiveness of selected phage combinations (MS2+T7), treated with and without essential oils (cinnamon, clove, oregano, and thymol; 1/2 × MIC each), against E. coli hosts was evaluated at various MOIs of 0, 0.1, and 1. The antimicrobial effect of phage cocktail (MS2+T7) combined with cinnamon (1/2 × MIC) and thymol (1/2 × MIC) were evaluated using time-kill curve assay for 48 h at 37°C. The 48-h treated cells, including the control, cinnamon, thymol, phage cocktail, and cinnamon-phage cocktail, and thymol-phage cocktail, were further tested for relative fitness, and phage mutant frequency assays. The highest lytic activity of MS2 and T7 phages was observed against E. coli (>6 log reduction) at an MOI of 0.1. The phage combination (MS2+T7) was considerably reduced the number of E. coli by 7 logs (p < 0.05). The lytic activity of MS2+T7 was significantly enhanced in the presence of cinnamon, clove, oregano, and thymol (1/2 × MIC each) after 24-h incubation at 37°C. The combinations of cinnamon-phage cocktail and thymol-phage cocktail effectively reduced the numbers of E. coli by more than 5 log CFU/mL compared to the control after 48 h of incubation at 37°C. The lowest relative fitness (<0.5) and mutant frequency (<10 %) were observed for E. coli treated with the combinations. These findings suggest that combining phage cocktails with essential oils can serve as synergistic antimicrobial agents. Consequently, this study provides valuable insights for developing effective phage therapy strategies and ensuring the sustained effectiveness of phage treatments.
本研究旨在评估所选噬菌体鸡尾酒(MS2 + T7噬菌体)和精油(肉桂、丁香、牛至和百里酚)对大肠杆菌ATCC 15597的联合抗菌活性。为了选择最有效的噬菌体,使用噬菌斑试验和空斑试验,在感染复数(MOI)从0.01到100的不同范围内,评估单个噬菌体(MS2、phiX174和T7)及其噬菌体组合的裂解能力。在MOI为0、0.1和1的不同条件下,评估经和未经精油(肉桂、丁香、牛至和百里酚;各自为1/2×MIC)处理的所选噬菌体组合(MS2 + T7)对大肠杆菌宿主的抑制效果。使用时间 - 杀菌曲线分析法,在37°C下对噬菌体鸡尾酒(MS2 + T7)与肉桂(1/2×MIC)和百里酚(1/2×MIC)的组合进行48小时的抗菌效果评估。对48小时处理后的细胞,包括对照、肉桂、百里酚、噬菌体鸡尾酒、肉桂 - 噬菌体鸡尾酒和百里酚 - 噬菌体鸡尾酒,进一步进行相对适合度和噬菌体突变频率测定。在MOI为0.1时,观察到MS2和T7噬菌体对大肠杆菌具有最高的裂解活性(>6个对数级的减少)。噬菌体组合(MS2 + T7)使大肠杆菌数量大幅减少7个对数级(p < 0.05)。在37°C孵育24小时后,在肉桂、丁香、牛至和百里酚(各自为1/2×MIC)存在的情况下,MS2 + T7的裂解活性显著增强。在37°C孵育48小时后,与对照相比,肉桂 - 噬菌体鸡尾酒和百里酚 - 噬菌体鸡尾酒组合有效地使大肠杆菌数量减少超过5 log CFU/mL。用这些组合处理的大肠杆菌观察到最低的相对适合度(<0.5)和突变频率(<10%)。这些发现表明,将噬菌体鸡尾酒与精油结合可作为协同抗菌剂。因此,本研究为开发有效的噬菌体治疗策略和确保噬菌体治疗的持续有效性提供了有价值的见解。