| Autor: |
Ramos-Vivas J; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.; Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico., Elexpuru-Zabaleta M; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain., Samano ML; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.; Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico., Barrera AP; Department of Project Management, Universidad Internacional Iberoamericana, Campeche 24560, Mexico., Forbes-Hernández TY; Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain., Giampieri F; Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Battino M; Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China. |
| Abstrakt: |
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called "phage lysins" or "enzybiotics", which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives. |
