Potential Applications of Thermophilic Bacteriophages in One Health.
Potential Applications of Thermophilic Bacteriophages in One Health.
复制标题
嗜热噬菌体在健康领域的潜在应用。
DOI:
10.3390/ijms24098222
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发表时间:
2023-05-04
影响因子:
5.6
通讯作者:
Tumban, Ebenezer
中科院分区:
文献类型:
--
作者:
Liu, Hong;Kheirvari, Milad;Tumban, Ebenezer
关键词:
Bacteriophages have a wide range of applications such as combating antibiotic resistance, preventing food contamination for food safety, and as biomarkers to indirectly assess the quality of water. Additionally, bacteriophage components (endolysins and coat proteins) have a lot of applications in food processing, vaccine design, and the delivery of cargo to the body. Therefore, bacteriophages/components have a multitude of applications in human, plant/veterinary, and environmental health (One Health). Despite their versatility, bacteriophage/component use is mostly limited to temperatures within 4–40 °C. This limits their applications (e.g., in food processing conditions, pasteurization, and vaccine design). Advances in thermophilic bacteriophage research have uncovered novel thermophilic endolysins (e.g., ΦGVE2 amidase and MMPphg) that can be used in food processing and in veterinary medicine. The endolysins are thermostable at temperatures > 65 °C and have broad antimicrobial activities. In addition to thermophilic endolysins, enzymes (DNA polymerase and ligases) derived from thermophages have different applications in molecular biology/biotechnology: to generate DNA libraries and develop diagnostics for human and animal pathogens. Furthermore, coat proteins from thermophages are being explored to develop virus-like particle platforms with versatile applications in human and animal health. Overall, bacteriophages, especially those that are thermophilic, have a plethora of applications in One Health.
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影响因子:
5.1
作者:
Edstam, JS;Dulmaa, N;Densmaa, B
通讯作者:
Densmaa, B
影响因子:
17.1
作者:
Ashley CE;Carnes EC;Phillips GK;Durfee PN;Buley MD;Lino CA;Padilla DP;Phillips B;Carter MB;Willman CL;Brinker CJ;Caldeira Jdo C;Chackerian B;Wharton W;Peabody DS
通讯作者:
Peabody DS
影响因子:
5.5
作者:
Basu, Rupsa;Zhai, Lukai;Tumban, Ebenezer
通讯作者:
Tumban, Ebenezer
影响因子:
3.7
作者:
Skowron PM;Kropinski AM;Zebrowska J;Janus L;Szemiako K;Czajkowska E;Maciejewska N;Skowron M;Łoś J;Łoś M;Zylicz-Stachula A
通讯作者:
Zylicz-Stachula A
影响因子:
5.2
作者:
Chander Y;Koelbl J;Puckett J;Moser MJ;Klingele AJ;Liles MR;Carrias A;Mead DA;Schoenfeld TW
通讯作者:
Schoenfeld TW