Long-Term Preservation of Bacteriophage Antimicrobials Using Sugar Glasses
Citation
Leung, V., Szewczyk, A., Chau, J., Hosseinidoust, Z., Groves, L., Hawsawi, H., Anany, H., Griffiths, M.W., Monsur Ali, M., Filipe, C.D.M. (2018). Long-Term Preservation of Bacteriophage Antimicrobials Using Sugar Glasses. ACS Biomaterials Science & Engineering, [online] 4(11), 3802-3808. http://dx.doi.org/10.1021/acsbiomaterials.7b00468
Plain language summary
The stability and antibacterial activity of bacterial virus (phage) based food packaging material was investigated. Three bacterial viruses were mixed with a polysaccharide mixture composed of sugar glass (pullulan) and a disaccharide, trehalose, before drying. The developed film was able to maintain its ability to kill bacteria for up to three months at ambient storage conditions. Various buffers, sugars, sugar concentrations were investigated to optimize long-term stability of phages in the films. It was found that sugar glass (pullulan) and trehalose need to be simultaneously present in the film to provide the stabilizing effect and that the presence of buffers that lead to the formation of crystals in the films must be avoided for phage activity to be maintained. Overall, this study describes a method of preserving bacterial virus antibacterial activity in a dried format that has great potential for use as coatings, which can be used to create antimicrobial surfaces for food preparation and for food preservation.
Abstract
The antimicrobial activity of LISTEX P100, Salmonella CG4, and E. coli AG10 bacteriophages were preserved in pullulan-trehalose mixture as dried films and as coatings on food packaging. The phages encapsulated in pullulan-trehalose films were able to retain infectivity for up to 3 months at ambient storage conditions. Various buffers, disaccharides and disaccharide concentrations were investigated to optimize the long-term stability of the phages in the films. It was found that pullulan and trehalose need to be simultaneously present in the film to provide the stabilizing effect and that the presence of buffers that lead to the formation of crystals in the films must be avoided for phage activity to be maintained. Overall, this study describes a method of preserving bacteriophage activity in a dried format that has great potential for use as coatings, which can be used to create antimicrobial surfaces for food preparation and for food preservation.