噬菌体裂解酶在食品安全领域的研究进展

食源性疾病引发的食品安全问题对人类健康造成严重危害, 其中微生物致病菌是引起食源性疾病的最主要因素，近年来国内外由微生物致病菌引起的食源性疾病事件频频发生，受到世界各国的高度关注。食品工业防治食源性致病微生物的传统方法中，化学防腐剂存在副作用、天然防腐剂较弱的抗微生物活性以及大规模抗生素使用带来的耐药性等一系列问题,使寻求新的抗菌药物或制剂迫在眉睫。噬菌体裂解酶是双链DNA噬菌体复制后期表达, 能够裂解细菌细胞壁释放子代噬菌体的一种蛋白水解酶。随着近些年针对噬菌体及其产物展开的研究不断深入,噬菌体裂解酶凭借高度特异性、不影响正常菌群等特性, 从治疗人类耐药感染到控制多个领域的细菌污染, 成为了包括微生物食品安全在内多种应用中有效的抗微生物制剂。

Research progress of phage lyase in the field of food safety

Food safety issues caused by food-borne diseases can cause serious harm to human health. Microbial pathogens are the most important factor causing food-borne diseases. In recent years, food safety incidents caused by microbial pathogens have occurred frequently at home and abroad. It has received great attention from countries all over the world. Although the traditional methods of preventing and controlling food-borne pathogenic microorganisms in the food industry can ensure the safety of microorganisms, there are problems such as the side effects of chemical preservatives, the weak antimicrobial activity of natural preservatives, and the use of large-scale antibiotics to bring about drug resistance. It is extremely urgent to seek new sterilization technology. Phage lyase is a proteolytic enzyme that is expressed in the late stage of double-stranded DNA phage replication and can lyse the bacterial cell wall to release progeny phage. With the continuous deepening of research on bacteriophages and their products in recent years, bacteriophage lyases have developed from the treatment of human drug-resistant infections to the control of sewage treatment, aquaculture, and animal Bacterial contamination in many fields such as feed has become an effective antimicrobial agent in a variety of applications including food safety.