Bacteriophage delivery systems for food applications: Opportunities and perspectives
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/84845 |
Resumo: | Currently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached. |
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Bacteriophage delivery systems for food applications: Opportunities and perspectivesAntibacterialEncapsulationFood contaminationFoodborne diseasesCurrently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 713640. Maria José Costa is recipient of a fellowship supported by a doctoral program (SFRH/BD/122897/2016) funded by the Portuguese Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal). Sanna Sillankorva acknowledges funding by FCT through the individual scientific employment program contract [2020.03171.CEECIND].info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoCosta, Maria J.Pastrana, Lorenzo M.Teixeira, J. A.Sillankorva, SannaCerqueira, Miguel Ângelo Parente Ribeiro2023-05-292023-05-29T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/84845engCosta, Maria J.; Pastrana, Lorenzo M.; Teixeira, José A.; Sillankorva, Sanna M.; Cerqueira, Miguel A., Bacteriophage delivery systems for food applications: Opportunities and perspectives. Viruses, 15(6), 1271, 20231999-491510.3390/v1506127137376571info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-23T01:32:23Zoai:repositorium.sdum.uminho.pt:1822/84845Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:25:36.896666Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
title |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
spellingShingle |
Bacteriophage delivery systems for food applications: Opportunities and perspectives Costa, Maria J. Antibacterial Encapsulation Food contamination Foodborne diseases |
title_short |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
title_full |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
title_fullStr |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
title_full_unstemmed |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
title_sort |
Bacteriophage delivery systems for food applications: Opportunities and perspectives |
author |
Costa, Maria J. |
author_facet |
Costa, Maria J. Pastrana, Lorenzo M. Teixeira, J. A. Sillankorva, Sanna Cerqueira, Miguel Ângelo Parente Ribeiro |
author_role |
author |
author2 |
Pastrana, Lorenzo M. Teixeira, J. A. Sillankorva, Sanna Cerqueira, Miguel Ângelo Parente Ribeiro |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Costa, Maria J. Pastrana, Lorenzo M. Teixeira, J. A. Sillankorva, Sanna Cerqueira, Miguel Ângelo Parente Ribeiro |
dc.subject.por.fl_str_mv |
Antibacterial Encapsulation Food contamination Foodborne diseases |
topic |
Antibacterial Encapsulation Food contamination Foodborne diseases |
description |
Currently, one-third of all food produced worldwide is wasted or lost, and bacterial contamination is one of the main reasons. Moreover, foodborne diseases are a severe problem, causing more than 420,000 deaths and nearly 600 million illnesses yearly, demanding more attention to food safety. Thus, new solutions need to be explored to tackle these problems. A possible solution for bacterial contamination is using bacteriophages (phages), which are harmless to humans; these natural viruses can be used to prevent or reduce food contamination by foodborne pathogens. In this regard, several studies showed the effectiveness of phages against bacteria. However, when used in their free form, phages can lose infectivity, decreasing the application in foods. To overcome this problem, new delivery systems are being studied to incorporate phages and ensure prolonged activity and controlled release in food systems. This review focuses on the existent and new phage delivery systems applied in the food industry to promote food safety. Initially, an overview of phages, their main advantages, and challenges is presented, followed by the different delivery systems, focused in methodologies, and biomaterials that can be used. In the end, examples of phage applications in foods are disclosed and future perspectives are approached. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-29 2023-05-29T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/84845 |
url |
https://hdl.handle.net/1822/84845 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Costa, Maria J.; Pastrana, Lorenzo M.; Teixeira, José A.; Sillankorva, Sanna M.; Cerqueira, Miguel A., Bacteriophage delivery systems for food applications: Opportunities and perspectives. Viruses, 15(6), 1271, 2023 1999-4915 10.3390/v15061271 37376571 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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