Bacteriophages An Overview And Synthesis Of A Re-emerging Field

138 Pages·2017·4.825 MB·English

by  Daniel Harrington (ed.)

BACTERIOLOGY RESEARCH DEVELOPMENTS

B
ACTERIOPHAGES

A O S
N VERVIEW AND YNTHESIS
R -E F
OF A E MERGING IELD

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B
ACTERIOLOGY
R D
ESEARCH EVELOPMENTS

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BACTERIOLOGY RESEARCH DEVELOPMENTS

B
ACTERIOPHAGES

A O S
N VERVIEW AND YNTHESIS
R -E F
OF A E MERGING IELD

DANIEL HARRINGTON
EDITOR

New York
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CONTENTS

Preface vii
Chapter 1 Bacteriophages of Pathogenic Vibrios,
Identification, Differentiation 1
N. E. Gaevskaya, T. A. Kudryakova
and L. D. Makedonskaya
Chapter 2 Bacteriophages as Biocontrol Agents in Meat
and Meat Products 31
Paola Zinno, Chiara Devirgiliis
and Gianluigi Mauriello
Chapter 3 A Synthesis of the Divalent Cation Requirements
for Efficient Adsorption of Bacteriophage
onto Bacterial Cells 43
Katrina Christi, Jennifer Elliman
and Leigh Owens
Chapter 4 Isolation and Evaluation of the Lytic Spectrum
of Bacteriophages Active Against Food-Borne
Bacteria 71
Alexandra Ribeiro, Joana Silva, Paul Gibbs
and Paula Teixeira
Chapter 5 Phage Therapy of Suppurative-Inflammatory
Diseases of the Respiratory Organs 89
Andrey Aleshkin
vi Contents
Chapter 6 Phagebiotics in Treatment and Prophylaxis
of Healthcare- Associated Infections 105
A. Aleshkin, O. Ershova, N. Volozhantsev,
E. Svetoch, E. Rubalsky, A. Borzilov,
V. Aleshkin, S. Afanasiev
and S. Bochkareva
Index 123
PREFACE

This current book provides an overview of current research on
bacteriophages. Chapter One discusses bacteriophages of pathogenic vibrios,
identification and differentiation. Chapter Two reviews recent literature about
the application of phages for the biocontrol of microorganisms in meat and
meat products, with a particular emphasis on chicken, beef and pork in order
to shed light on the efficacy of such strategy for the prevention and/or
eradication of spoilage and pathogenic microorganisms in foods and food
processing environments. Chapter Three studies the synthesis of the divalent
cation requirements for efficient adsorption of bacteriophage onto bacterial
cells. Chapter Four focuses on the isolation and evaluation of the lytic
spectrum of bacteriophages active against food-borne bacteria. Chapter Five
presents data about the history and present-day of using bacteriophage
preparations in treatment and prevention of various infectious diseases, in
particular – of suppurative-inflammatory diseases of the respiratory organs.
Chapter Six reviews phagebiotics in treatment and prophylaxis of healthcare-
associated infections.
Chapter 1 – The seventh continuing cholera pandemic has attracted the
researcher’s attraction to the problem of human pathogens Vibrio. The most
important aspect in the laboratory diagnosis of pathogenic vibrios is their
separation and identification. Nowadays phages of pathogenic Vibrio cholera
is the most studied bacteriophages, which are widely used for the diagnosis
and differentiation of the pathogen of cholera. However, vasodialation V.
cholerae O139 serogroup “Bengal” remains relevant as a diagnostic phage of
Vibrio cholerae doesn’t fit to identify this type of pathogen. Moreover, the use
of bacteriophages in the laboratory diagnosis of parahemolytic vibrios is not
fully developed. Major outbreaks of food poisoning caused by these vibrios
viii Daniel Harrington
were registered in 1990-2000 in South-East Asia, US, Canada, Peru, Russia
(Vladivostok). So far, the problem of identification and differentiation of a
large group of bacteriophages, specific for human pathogenic vibrios remained
unsolved. However, it is important to consider the characteristics
bacteriophages, allowing to identify the similarities and differences between
them. We conducted the differentiation of bacteriophages of different species
of pathogenic vibrios on the basis of studying their biological characteristics.
Collectible and freshly isolated strains and phages of pathogenic vibrios were
used. According to the detection and identification of 77 bacteriophages
separated from 5 species of pathogenic vibrios, their differentiation is carried
out. Identified differences in antigenic structure and morphology of phages:
V. cholerae O1-12 serovars (I-XII) and 4 morphography (Inoviridae (I),
Prodoviridae (II), Siphoviridae (III), Myoviridae (IV)), V. parahaemolyticus –
4 serovar and 4 morphography (I, II, III, IV), V. alginolyticus - 4 serovar 3 and
orthography (II, III, IV), V. cholerae O139 serovar is serovar 2 (I, XII) and 2
orthography (I, IV), V. mimicus – 1 and serovar 1 northrupp (I), V.
metschnikovii – 1 serovar 1 and (III) northrupp. The first morphotype
bacteriophages (Inoviridae) differed from the other morphotypes of phages in
sensitivity to chemical agent (chloroform) and resistance to physical factor (T
650-700 C). To assess the specification of the phages the indicator systems for
testing on the strains-hosts is used. For the first time method of differentiation
of bacteriophages of parahemolytic vibrios III, IV, V Northrup from
bacteriophages I morphography was developed, which granted a patent of
Russian Federation № 2290445. The method intraspecific differentiation of V.
cholerae O139 based on the lytic properties of phage FB and production of
temperate phages lysogenic strains is developed, which is legalized by the RF
patent № 2268942. The bacterial strain Vibrio metschnikovii is selected which
is used as culture indicator for the detection of specific phage (patent RF
№2332453). The reproductive ability of V. mimicus phages focustitle on the
strain V. cholerae serogroup 13022-69 O37 is found that is used to distinguish
them from cholera phages in monitoring water vibrioflora and febrifuge. The
standardized scheme of identification and differentiation of bacteriophages of
pathogenic vibrios is made, which increased the possibility of species
identification of phages and comparison with previously studied.
Chapter 2 – The threat of bacterial contamination can be prevented by
food industry with several strategies, according to the modern microbial food
safety assurances, based on a farm-to-fork principle. Among such strategies,
the use of bacteriophages is emerging as an efficient tool to eradicate or inhibit
pathogenic and spoilage bacteria in the food chain. In recent years a growing
Preface ix
body of literature suggests the great scientific interest about this topic. Existing
papers focus on different aspects such as phage/host combination, revealed by
in vitro techniques, the direct application of phages on diverse food matrices
artificially contaminated and their effect along the shelf-life, both in liquid and
solid foods. In particular, meat represents one of the most widely used
products to study the bacteriophage-mediated biocontrol in foods. The aim of
the present report is to review the recent literature about the application of
phages for the biocontrol of microorganisms in meat and meat products, with a
particular emphasis on chicken, beef and pork, in order to shed light on the
efficacy of such strategy for the prevention and/or eradication of spoilage and
pathogenic microorganisms in foods and food processing environments.
Chapter 3 – As the first step of bacteriophage infection, understanding the
mechanics of adsorption of phages is vital for successful therapeutic phage
treatments. It is also important for efficient scale-up of phages for industrial
applications. It was understood early on that bacteriophage required divalent
cations for successful adsorption. The mechanics of this process however are
still vague; for some phage it may just be to negate negative electrostatic
forces, for others it may also be specific for enzymatic and/or conformational
changes. While many phages require divalent cations, the specificity of the
ions and the concentrations differs between them. The adsorption efficiency of
Ca2+ was superior in most studies to Mg2+ and other cations but the exact
mechanisms are unresolved. The efficiency of Ca2+ might, in general, explain
why it is relatively easy to isolate phages from marine bacteria grown on
marine salt based medium with high Ca2+/Mg2+ content. Too low a
concentration of cations is insufficient for adsorption, and too high a
concentration blocks adsorption. Of the monovalent cations, only H+ (pH) has
been recorded to have a marked influence on adsorption. Phages become
inactive and tend to aggregate at low pH and we hypothesise this is due to
competitive exclusion interactions with Ca2+ or other bivalent cations. Whilst
data are limited, the divalent cation optimum concentrations range between
0.01 and 10 mM. Some phages like T4 phage may utilize organic substances
such as L-tryptophan as a co-factor.
Chapter 4 – For many years, there has been an increasing resistance of
bacteria to many antibiotics and other antimicrobial agents, giving rise to
growing concerns with respect to health and safety. Several food-borne
bacteria, e.g., Escherichia coli, Salmonella spp., Listeria monocytogenes,
Campylobacter spp. and Staphylococcus aureus have been detected as food
contaminants and associated with outbreaks of food poisoning and infections
in the hospital environment. Bacteriophages have been identified as having