The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods.
Saved in:
| Title: | The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods. |
|---|---|
| Authors: | Aliakbarlu, Javad1 (AUTHOR) j.aliakbarlu@urmia.ac.ir, Manafi, Leila2 (AUTHOR), Mortazavi, Negar1 (AUTHOR), Lin, Lin3 (AUTHOR), Kaboudari, Ata4 (AUTHOR) |
| Source: | Critical Reviews in Food Science & Nutrition. 2025, Vol. 65 Issue 30, p7055-7069. 15p. |
| Subjects: | Lysins, Food pathogens, Biofilms, Antibacterial agents, Food safety, Anti-infective agents, Bacteriophages |
| Abstract: | Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones. Endolysins, enzymes coded by bacteriophages, and their derivatives have been known as natural and safe antimicrobials which may be used to eliminate or reduce pathogenic bacteria in foods and their processing environments. Endolysins are remarkably stable under different conditions, and therefore they may have broader use in the food industry. In addition to describing the structure and production of endolysins, this review provides almost comprehensive information on using endolysins as antimicrobials against food-borne pathogens in vitro and in food models, and against their biofilms. According to the results of published studies, endolysins can be considered as a very suitable alternative to synthetic antimicrobials. The use of endolysins to control food-borne pathogens and increase food safety assurance level have been emphasized due to the rapid and specific action of the endolysins, their good stability, and lack of resistance development to endolysins in bacteria. [ABSTRACT FROM AUTHOR] |
| Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 189024929 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Aliakbarlu%2C+Javad%22">Aliakbarlu, Javad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> j.aliakbarlu@urmia.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Manafi%2C+Leila%22">Manafi, Leila</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mortazavi%2C+Negar%22">Mortazavi, Negar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lin%2C+Lin%22">Lin, Lin</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kaboudari%2C+Ata%22">Kaboudari, Ata</searchLink><relatesTo>4</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Critical+Reviews+in+Food+Science+%26+Nutrition%22">Critical Reviews in Food Science & Nutrition</searchLink>. 2025, Vol. 65 Issue 30, p7055-7069. 15p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lysins%22">Lysins</searchLink><br /><searchLink fieldCode="DE" term="%22Food+pathogens%22">Food pathogens</searchLink><br /><searchLink fieldCode="DE" term="%22Biofilms%22">Biofilms</searchLink><br /><searchLink fieldCode="DE" term="%22Antibacterial+agents%22">Antibacterial agents</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Anti-infective+agents%22">Anti-infective agents</searchLink><br /><searchLink fieldCode="DE" term="%22Bacteriophages%22">Bacteriophages</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones. Endolysins, enzymes coded by bacteriophages, and their derivatives have been known as natural and safe antimicrobials which may be used to eliminate or reduce pathogenic bacteria in foods and their processing environments. Endolysins are remarkably stable under different conditions, and therefore they may have broader use in the food industry. In addition to describing the structure and production of endolysins, this review provides almost comprehensive information on using endolysins as antimicrobials against food-borne pathogens in vitro and in food models, and against their biofilms. According to the results of published studies, endolysins can be considered as a very suitable alternative to synthetic antimicrobials. The use of endolysins to control food-borne pathogens and increase food safety assurance level have been emphasized due to the rapid and specific action of the endolysins, their good stability, and lack of resistance development to endolysins in bacteria. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=189024929 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1080/10408398.2025.2458742 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 15 StartPage: 7055 Subjects: – SubjectFull: Lysins Type: general – SubjectFull: Food pathogens Type: general – SubjectFull: Biofilms Type: general – SubjectFull: Antibacterial agents Type: general – SubjectFull: Food safety Type: general – SubjectFull: Anti-infective agents Type: general – SubjectFull: Bacteriophages Type: general Titles: – TitleFull: The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Aliakbarlu, Javad – PersonEntity: Name: NameFull: Manafi, Leila – PersonEntity: Name: NameFull: Mortazavi, Negar – PersonEntity: Name: NameFull: Lin, Lin – PersonEntity: Name: NameFull: Kaboudari, Ata IsPartOfRelationships: – BibEntity: Dates: – D: 20 M: 11 Text: 2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 10408398 Numbering: – Type: volume Value: 65 – Type: issue Value: 30 Titles: – TitleFull: Critical Reviews in Food Science & Nutrition Type: main |
| ResultId | 1 |
