感染多种食源性病原体的裂解噬菌体KFS-EC3的特性

Q4 Agricultural and Biological Sciences
Suhui Kim, Ye-Rim Park, Hye-Suni Jung, Mi-Kyung Park
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引用次数: 1

摘要

本研究的目的是表征用作生物防治剂的噬菌体KFS-EC3的裂解和基因组特性。用透射电子显微镜(TEM)观察了KFS-EC的形貌。通过在感染倍数(MOI)为0.001、0.1和1.0的噬菌体处理4小时后计数细菌数量,测定KFS-EC3对各种宿主细菌的多价杀菌活性。最后,进行全基因组测序并进行注释,以鉴定其裂解特性、安全性和新颖性。透射电镜观察显示,KFS-EC具有二十面体头部和收缩尾部的肌体形态。此外,即使在0.001的最低MOI下,KFS-EC3也可以将大肠杆菌、沙门氏菌、宋尼志贺菌及其细菌混合物减少约3 log CFU/mL。基因组分析显示,KFS-EC3由167440bp和151个功能基因组成,没有任何与抗生素耐药性、毒力、致敏性和溶原性有关的基因。在参与宿主细胞裂解的基因中,内溶素、胆碱和一种受体结合蛋白被鉴定。此外,KFS-EC3被分类到肌病毒科Tequatrovirus属的一个新噬菌体中。总之,具有广泛宿主范围的裂解安全噬菌体KFS-EC3可作为食源性病原体的生物防治剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterization of a lytic phage KFS-EC3 infecting multiple foodborne pathogens
The purpose of this study was to characterize lytic and genomic properties of phage KFS-EC3 used as a biocontrol agent. The morphology of KFS-EC was observed by transmission electron microscopy (TEM). The polyvalent bactericidal activity of KFS-EC3 was determined against various host bacteria by enumerating bacterial number after phage treatment at multiplicities of infection (MOIs) of 0.001, 0.1, and 1.0 for 4 h. Finally, whole-genome sequencing was performed and annotated to identify its lytic property, safety, and novelty. TEM observation revealed that KFS-EC had morphology of myophage with an icosahedral head and contractile tail. In addition, KFS-EC3 could reduce E. coli, The Salmonella, Shigella sonnei, and their bacterial cocktail by ∼3 log CFU/mL, even at the lowest MOI of 0.001. The genomic analyses revealed that KFS-EC3 consisted of 167,440 bp and 151 functional genes, without any genes related to antibiotic resistance, virulence, allergenicity, and lysogenicity. Among the genes involved in host cell lysis, endolysin, holin, and a receptor binding protein were identified. Furthermore, KFS-EC3 was classified into a new phage of the Tequatrovirus genus in the Myoviridae family. In conclusion, lytic and safe phage KFS-EC3 with a broad host range can be used as a biocontrol agent to control foodborne pathogens.
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来源期刊
Korean Journal of Food Preservation
Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science
自引率
0.00%
发文量
70
期刊介绍: This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.
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