Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri

Autores
Capra, María Luján; Tomat, David Damian; Gonzalez, A.; Aquili, Virginia Daniela; Casabonne, Cecilia; Quiberoni, Andrea del Lujan
Año de publicación
2022
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Shigella is one of the most important waterborne and foodborne bacterial pathogens in the world. The species most commonly isolated from shigellosis patients is Shigella flexneri, which is found predominantly in developing countries like Argentina. Shigellosis is considered to be the most important cause of bloody diarrhea worldwide and is one of the main causes of children’s morbidity and mortality in Argentina. Ten (10) bacteriophages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) with lytic activity against Shigella flexneri strains were tested for their resistance to physicochemical conditions found in food matrices. Phage viability and activity were assessed at different temperatures, pH values and NaCl concentrations. In addition, challenge tests with each individual phage against S. flexneri ATCC12022 were conducted to evaluate their use as biocontrol agents. Although phages showed high resistance up to 60°C, Shi30, Shi33 and Shi93 showed higher thermal resistance since phage particles were detected after a 1-h incubation at 70°C. The ten phages tolerated pH treatments well, being more resistant to alkaline conditions - up to pH 11 - since the viability and activity of phages were completely abolished only at the extreme pH values tested, namely pH 2 and 12. The NaCl concentrations evaluated showed no significant influence on phage counts. However, the activity of two phages was slightly affected only at the highest concentration tested (10%). Furthermore, challenge tests against ATCC12022 resulted in significant CFU mL-1 reductions. Results showed that the phages evaluated were resistant i) to a wide range of temperatures, ii) at pH values from 3 to 11, and iii) at all the concentrations of NaCl tested. Therefore, the phages evaluated in this study could be used in several food matrices since they are viable and active in a wide range of environmental conditions.This research was supported by the Agencia Nacional de Promoción Científica y Tecnológica (Project PICT 2017-0101) of Argentina.
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, A.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Aquili, Virginia Daniela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
VIII Congreso Internacional de Ciencia y Tecnología de Alimentos
Córdoba
Argentina
Ministerio de Ciencia y Tecnología
Materia
BACTERIOPHAGE
PHAGE VIABILITY
LYTIC ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/241398
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/241398
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneriCapra, María LujánTomat, David DamianGonzalez, A.Aquili, Virginia DanielaCasabonne, CeciliaQuiberoni, Andrea del LujanBACTERIOPHAGEPHAGE VIABILITYLYTIC ACTIVITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Shigella is one of the most important waterborne and foodborne bacterial pathogens in the world. The species most commonly isolated from shigellosis patients is Shigella flexneri, which is found predominantly in developing countries like Argentina. Shigellosis is considered to be the most important cause of bloody diarrhea worldwide and is one of the main causes of children’s morbidity and mortality in Argentina. Ten (10) bacteriophages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) with lytic activity against Shigella flexneri strains were tested for their resistance to physicochemical conditions found in food matrices. Phage viability and activity were assessed at different temperatures, pH values and NaCl concentrations. In addition, challenge tests with each individual phage against S. flexneri ATCC12022 were conducted to evaluate their use as biocontrol agents. Although phages showed high resistance up to 60°C, Shi30, Shi33 and Shi93 showed higher thermal resistance since phage particles were detected after a 1-h incubation at 70°C. The ten phages tolerated pH treatments well, being more resistant to alkaline conditions - up to pH 11 - since the viability and activity of phages were completely abolished only at the extreme pH values tested, namely pH 2 and 12. The NaCl concentrations evaluated showed no significant influence on phage counts. However, the activity of two phages was slightly affected only at the highest concentration tested (10%). Furthermore, challenge tests against ATCC12022 resulted in significant CFU mL-1 reductions. Results showed that the phages evaluated were resistant i) to a wide range of temperatures, ii) at pH values from 3 to 11, and iii) at all the concentrations of NaCl tested. Therefore, the phages evaluated in this study could be used in several food matrices since they are viable and active in a wide range of environmental conditions.This research was supported by the Agencia Nacional de Promoción Científica y Tecnológica (Project PICT 2017-0101) of Argentina.Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gonzalez, A.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; ArgentinaFil: Aquili, Virginia Daniela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; ArgentinaFil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaVIII Congreso Internacional de Ciencia y Tecnología de AlimentosCórdobaArgentinaMinisterio de Ciencia y TecnologíaMinisterio de Ciencia y Tecnología2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/241398Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2022; 1-3978-987-47203-5-1CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://cicytac.cba.gov.ar/ediciones-anteriores/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:30:26Zoai:ri.conicet.gov.ar:11336/241398instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:30:27.38CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
title Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
spellingShingle Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
Capra, María Luján
BACTERIOPHAGE
PHAGE VIABILITY
LYTIC ACTIVITY
title_short Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
title_full Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
title_fullStr Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
title_full_unstemmed Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
title_sort Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri
dc.creator.none.fl_str_mv Capra, María Luján
Tomat, David Damian
Gonzalez, A.
Aquili, Virginia Daniela
Casabonne, Cecilia
Quiberoni, Andrea del Lujan
author Capra, María Luján
author_facet Capra, María Luján
Tomat, David Damian
Gonzalez, A.
Aquili, Virginia Daniela
Casabonne, Cecilia
Quiberoni, Andrea del Lujan
author_role author
author2 Tomat, David Damian
Gonzalez, A.
Aquili, Virginia Daniela
Casabonne, Cecilia
Quiberoni, Andrea del Lujan
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BACTERIOPHAGE
PHAGE VIABILITY
LYTIC ACTIVITY
topic BACTERIOPHAGE
PHAGE VIABILITY
LYTIC ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Shigella is one of the most important waterborne and foodborne bacterial pathogens in the world. The species most commonly isolated from shigellosis patients is Shigella flexneri, which is found predominantly in developing countries like Argentina. Shigellosis is considered to be the most important cause of bloody diarrhea worldwide and is one of the main causes of children’s morbidity and mortality in Argentina. Ten (10) bacteriophages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) with lytic activity against Shigella flexneri strains were tested for their resistance to physicochemical conditions found in food matrices. Phage viability and activity were assessed at different temperatures, pH values and NaCl concentrations. In addition, challenge tests with each individual phage against S. flexneri ATCC12022 were conducted to evaluate their use as biocontrol agents. Although phages showed high resistance up to 60°C, Shi30, Shi33 and Shi93 showed higher thermal resistance since phage particles were detected after a 1-h incubation at 70°C. The ten phages tolerated pH treatments well, being more resistant to alkaline conditions - up to pH 11 - since the viability and activity of phages were completely abolished only at the extreme pH values tested, namely pH 2 and 12. The NaCl concentrations evaluated showed no significant influence on phage counts. However, the activity of two phages was slightly affected only at the highest concentration tested (10%). Furthermore, challenge tests against ATCC12022 resulted in significant CFU mL-1 reductions. Results showed that the phages evaluated were resistant i) to a wide range of temperatures, ii) at pH values from 3 to 11, and iii) at all the concentrations of NaCl tested. Therefore, the phages evaluated in this study could be used in several food matrices since they are viable and active in a wide range of environmental conditions.This research was supported by the Agencia Nacional de Promoción Científica y Tecnológica (Project PICT 2017-0101) of Argentina.
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, A.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Aquili, Virginia Daniela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
VIII Congreso Internacional de Ciencia y Tecnología de Alimentos
Córdoba
Argentina
Ministerio de Ciencia y Tecnología
description Shigella is one of the most important waterborne and foodborne bacterial pathogens in the world. The species most commonly isolated from shigellosis patients is Shigella flexneri, which is found predominantly in developing countries like Argentina. Shigellosis is considered to be the most important cause of bloody diarrhea worldwide and is one of the main causes of children’s morbidity and mortality in Argentina. Ten (10) bacteriophages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) with lytic activity against Shigella flexneri strains were tested for their resistance to physicochemical conditions found in food matrices. Phage viability and activity were assessed at different temperatures, pH values and NaCl concentrations. In addition, challenge tests with each individual phage against S. flexneri ATCC12022 were conducted to evaluate their use as biocontrol agents. Although phages showed high resistance up to 60°C, Shi30, Shi33 and Shi93 showed higher thermal resistance since phage particles were detected after a 1-h incubation at 70°C. The ten phages tolerated pH treatments well, being more resistant to alkaline conditions - up to pH 11 - since the viability and activity of phages were completely abolished only at the extreme pH values tested, namely pH 2 and 12. The NaCl concentrations evaluated showed no significant influence on phage counts. However, the activity of two phages was slightly affected only at the highest concentration tested (10%). Furthermore, challenge tests against ATCC12022 resulted in significant CFU mL-1 reductions. Results showed that the phages evaluated were resistant i) to a wide range of temperatures, ii) at pH values from 3 to 11, and iii) at all the concentrations of NaCl tested. Therefore, the phages evaluated in this study could be used in several food matrices since they are viable and active in a wide range of environmental conditions.This research was supported by the Agencia Nacional de Promoción Científica y Tecnológica (Project PICT 2017-0101) of Argentina.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/241398
Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2022; 1-3
978-987-47203-5-1
CONICET Digital
CONICET
url http://hdl.handle.net/11336/241398
identifier_str_mv Characterization of ten newly isolated phages against the foodborne pathogen Shigella flexneri; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos; Córdoba; Argentina; 2022; 1-3
978-987-47203-5-1
CONICET Digital
CONICET
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language eng
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rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Ministerio de Ciencia y Tecnología
publisher.none.fl_str_mv Ministerio de Ciencia y Tecnología
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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