Bacteriophage cocktail for biocontrol of Escherichia coli O157:H7: Stability and potential allergenicity study

PloS One
Karina RamirezNohelia Castro-Del Campo

Abstract

Escherichia coli O157:H7 has become a global public health and a food safety problem. Despite the implementation of control strategies that guarantee the safety in various products, outbreaks persist and new alternatives are necessary to reduce this pathogen along the food chain. Recently, our group isolated and characterised lytic bacteriophages against E. coli O157:H7 with potential to be used as biocontrol agents in food. To this end, phages need certain requirements to allow their manufacture and application. The aim of this study was to determine the physical stability and allergenic potential of free and microencapsulated (ME) bacteriophage cocktails against E. coli O157:H7. In vitro and in vivo studies were performed to determine phage survival under different pH, gastrointestinal conditions, temperature and UV light intensities. Results showed that the stability of ME phages was significantly (P<0.05) higher than free phages after ultraviolet irradiation, pH conditions between 3 to 7, and exposure to temperatures between at -80°C and 70°C. Both formulations were highly sensitive to very low pH in simulated gastric fluid, but stable in bile salts. In vivo studies in mice confirmed these phages passed through the gastroin...Continue Reading

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Citations

Jul 20, 2019·Expert Review of Anti-infective Therapy·Ewa Jończyk-MatysiakAndrzej Górski
Sep 29, 2019·Plant Disease·Ebrahim OsdaghiCarolee T Bull
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Jul 3, 2021·Foods·Aurelija ZajančkauskaitėLaura Kaliniene
Oct 6, 2021·Critical Reviews in Food Science and Nutrition·Md Rashedul IslamHany Anany

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Datasets Mentioned

BETA
KC333879.1
KC579452.1
KU255730.1
KT825490.1

Software Mentioned

Motif Alignment and Search Tool
AllerTOP
Minitab
AllergenFP
Basic Local Alignment Search To
Proinflam
AlgPred
PREAL
SDAP
BLAST

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