噬菌体裂解酶防控食源性病原菌研究进展

Research Progress of Phage Lysins in Controlling Foodborne Pathogens

摘要:

食源性致病菌是危害人类健康和社会经济的重要因素,食品从“农场”到“餐桌”全链条过程中的各个环节都有可能被致病菌污染而引发食源性疾病。随着全球耐药问题的日益严峻,迫切需要研发食源性病原菌新型控制方法。噬菌体裂解酶是由噬菌体编码的肽聚糖水解酶的总称,能破坏细菌细胞壁,是噬菌体主要的一种杀菌功能蛋白,因其较强的杀菌活性、靶向特异性、不易产生耐药性及良好的工程改造潜力等特点而受到研究者们越来越多的关注。本综述系统地描述了噬菌体裂解酶的结构分类及杀菌特性,讨论了革兰氏阴性菌噬菌体裂解酶的增效策略,总结了噬菌体裂解酶防控食源性致病菌的最新研究进展并对其在食品工业中的应用前景进行展望,以期为耐药食源性病原菌的控制新策略提供参考。

Abstract:

Foodborne pathogens are the most important factor causing a threat to human health and economies. Pathogenic bacteria can cause foodborne diseases and contamination at any step of the food supply chain. With the global antimicrobial resistance crisis, there is an urgent necessary to develop novel and innovative techniques for controlling foodborne bacteria. Phage lysins are phage-derived lytic proteins that degrade the peptidoglycan layer of the bacterial cell wall at the end of the phage replication cycle. They have several benefits, such as rapid bacterial lysis, high specificity for the target bacterium, low resistance potential of bacterial-resistant mutants, and good potential for engineering. Lysins have been investigated by more and more researchers. This review systematically described the modular structures and classifications of phage lysins, discussed the strategies of enhancing their cleavage activity against Gram-negative pathogens and summarized the recent progress in the applications of lysins in food industry, and it also presents the future perspectives on the development of lysins for food safety. Thus, it provides crucial information for controlling drug-resistant foodborne pathogens.