Characterization of thermostable bacteriophage CPD2 and its endolysin LysCPD2 as biocontrol agents against Clostridium perfringens

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-05-24 DOI:10.1007/s10068-023-01314-0

Daeun Shin, Eunsu Ha, Minsuk Kong, Sangryeol Ryu

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引用次数: 1

Abstract

Clostridium perfringens is one of the major foodborne pathogens in humans and animals. With the prevalence of antibiotic-resistant C. perfringens strains, bacteriophages and their endolysins have received considerable attention as promising alternatives to antibiotics. In this study, C. perfringens phage CPD2 was isolated from retail chicken samples. CPD2 belongs to the Podoviridae family and exhibits remarkable thermostability. While CPD2 has narrow host specificity, its endolysin LysCPD2 showed a broader lytic range, killing not only C. perfringens strains but other Gram-positive bacteria, such as B. cereus and B. subtilis. In addition, due to its exceptional thermal stability, LysCPD2 showed significant antibacterial ability against germinating C. perfringens spores during the heat activation process (75 °C for 20 min). Taken together, these results indicate that both thermostable phage CPD2 and its endolysin LysCPD2 can be used as efficient antimicrobial agents to control C. perfringens during thermal processing of foods.

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耐高温噬菌体CPD2及其溶血素LysCPD2对产气荚膜梭状芽孢杆菌的生物防治作用

产气荚膜梭菌是人类和动物的主要食源性病原体之一。随着抗生素耐药性产气荚膜梭菌菌株的流行，噬菌体及其内切酶作为抗生素的有前景的替代品受到了相当大的关注。在本研究中，从零售鸡样品中分离出产气荚膜梭菌噬菌体CPD2。CPD2属于足病毒科，具有显著的热稳定性。虽然CPD2具有窄的宿主特异性，但其内溶素LysCPD2显示出更宽的裂解范围，不仅能杀死产气荚膜梭菌菌株，还能杀死其他革兰氏阳性菌，如蜡样芽孢杆菌和枯草芽孢杆菌。此外，由于其特殊的热稳定性，LysCPD2在热激活过程（75°C，20分钟）中对发芽的产气荚膜梭菌孢子表现出显著的抗菌能力。总之，这些结果表明，在食品的热加工过程中，耐热噬菌体CPD2及其内切酶LysCPD2都可以作为有效的抗菌剂来控制产气荚膜梭菌。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.