Influence of physicochemical factors on adsorption of ten Shigella flexneri Phages

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dc.citation.volume14
dc.creatorTomat, David Damián
dc.creatorAquili, Virginia
dc.creatorCasabonne, Cecilia
dc.creatorQuiberoni, Andrea
dc.date.accessioned2023-02-10T16:00:44Z
dc.date.available2023-02-10T16:00:44Z
dc.date.issued2022-12-16
dc.descriptionBacterial viruses known as bacteriophages have been demonstrated to be effective in killing foodborne pathogens such as Shigella flexneri. Adsorption is the first step in the phage–host interaction. In the present work, 10 Shigella phages were used to characterize the adsorption process on Shigella flexneri ATCC12022 in several physicochemical conditions related to food and in a food matrix. One-step growth curves were drawn for all the Shigella-phages evaluated. Furthermore, the adsorption rate for each of the 10 phages was determined. In addition, the influence of temperature, Na+, Mg2+, pH, sucrose and glycerol on phage adsorption was investigated. Two phages (Shi22 and Shi30) showed higher burst sizes values (67 and 64 PFU cell−1, respectively) and burst times of 25 min to 30 min, while the other eight phages exhibited burst sizes ranging from 14 to 17 PFU cell−1 with slower burst times. Furthermore, most phages achieved a high adsorption rate, and the adsorption constants (k) ranged from ~10−9 to 10−10 mL min−1. Regarding the influence of temperature, cations and pH, a high or moderate percentage of adsorption was observed for most of the phages evaluated. The adsorption decreased at increasing concentrations of Na+, sucrose and glycerol, although at different levels, since adsorption was more affected by sucrose than by glycerol and Na+ for most phages. The adsorption obtained in Triptein soy broth (TSB) for most of the phages/strain systems evaluated was moderate or high, as well as those observed in a food matrix. Thus, our phages could potentially be used to improve food safety under a wide range of environmental conditions against foodborne pathogens.es
dc.description.filFil: Tomat, David Damián. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Aquili, Virginia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Quiberoni, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina.
dc.description.sponsorshipAgencia Santafesina de Ciencia, Tecnología e Innovación (ASaCTeI): Project IO‑2019‑008
dc.formatapplication/pdf
dc.format.extent1-13
dc.identifier.issn1999-4915
dc.identifier.urihttp://hdl.handle.net/2133/25160
dc.language.isoenges
dc.publisherMDPIes
dc.relation.publisherversionhttps://doi.org/10.3390/v14122815
dc.relation.publisherversionhttps://www.mdpi.com/1999-4915/14/12/2815
dc.rightsopenAccesses
dc.rights.holderTomat, David Damiánes
dc.rights.holderAquili, Virginiaes
dc.rights.holderCasabonne, Ceciliaes
dc.rights.holderQuiberoni, Andreaes
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas
dc.rights.textAttribution 4.0 International (CC BY 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectBacteriophagees
dc.subjectAdsorptiones
dc.subjectShigella flexneries
dc.subjectFood safetyes
dc.titleInfluence of physicochemical factors on adsorption of ten Shigella flexneri Phageses
dc.typepublishedVersion
dc.typearticle
dc.typeartículo
dc.type.collectionarticulo

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