Bacteriophage and endolysin engineering for biocontrol of food pathogens/pathogens in the food: recent advances and future trends

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 27; pp. 8919 - 8938
• Main Authors: Lee, Chanyoung, Kim, Hyeongsoon, Ryu, Sangryeol
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 25.10.2023; Taylor & Francis Ltd
• Subjects: Antibiotics; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; antimicrobial properties; Bacteria; bacterial contamination; Bacteriophage; bacteriophages; Biological control; Contaminants; endolysin; Engineering; food application; Food contamination; Food industry; Food processing; Food processing industry; Food safety; Foodborne diseases; Gram-negative bacteria; Gram-positive bacteria; Host range; Microbial contamination; Microorganisms; Multidrug resistance; multiple drug resistance; nutrition; Pathogens; Phages; Pollution control; Protein engineering; food safety; endolysin; engineering; Bacteriophage; food application
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2022.2059442

Despite advances in modern technologies, various foodborne outbreaks have continuously threatened the food safety. The overuse of and abuse/misuse of antibiotics have escalated this threat due to the prevalence of multidrug-resistant (MDR) pathogens. Therefore, the development of new methodologies for controlling microbial contamination is extremely important to ensure the food safety. As an alternative to antibiotics, bacteriophages(phages) and derived endolysins have been proposed as novel, effective, and safe antimicrobial agents and applied for the prevention and/or eradication of bacterial contaminants even in foods and food processing facilities. In this review, we describe recent genetic and protein engineering tools for phages and endolysins. The major aim of engineering is to overcome limitations such as a narrow host range, low antimicrobial activity, and low stability of phages and endolysins. Phage engineering also aims to deter the emergence of phage resistance. In the case of endolysin engineering, enhanced antibacterial ability against Gram-negative and Gram-positive bacteria is another important goal. Here, we summarize the successful studies of phages and endolysins treatment in different types of food. Moreover, this review highlights the recent advances in engineering techniques for phages and endolysins, discusses existing challenges, and suggests technical opportunities for further development, especially in terms of antimicrobial agents in the food industry.