An in‐vitro study on a novel six‐phage cocktail against multi‐drug resistant‐ESBL Shigella in aquatic environment

Letters in Applied MicrobiologyVolume 72, Issue 3 p. 231-237 Special Issue Article An in-vitro study on a novel six-phage cocktail against multi-drug resistant-ESBL Shigella in aquatic environment K. Shahin, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorL. Zhang, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorH. Bao, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorA. Hedayatkhah, School of Pharmacy and Biomedical Sciences, Curtin University, Perth, WA, AustraliaSearch for more papers by this authorA. Soleimani-Delfan, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Komijani, orcid.org/0000-0001-6206-5190 Department of Biology, Faculty of Science, Arak University, Arak, IranSearch for more papers by this authorT. He, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Barazandeh, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Mansoorianfar, Chinese Academy of Science, Suzhou Institute of Nano-Tech and Nano-Bionics, Suzhou, ChinaSearch for more papers by this authorM. Bouzari, Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, IranSearch for more papers by this authorR. Wang, Corresponding Author ranwang@jaas.ac.cn orcid.org/0000-0002-1581-4651 Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China Correspondence Ran Wang, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China. E-mail: ranwang@jaas.ac.cnSearch for more papers by this author K. Shahin, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorL. Zhang, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorH. Bao, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorA. Hedayatkhah, School of Pharmacy and Biomedical Sciences, Curtin University, Perth, WA, AustraliaSearch for more papers by this authorA. Soleimani-Delfan, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Komijani, orcid.org/0000-0001-6206-5190 Department of Biology, Faculty of Science, Arak University, Arak, IranSearch for more papers by this authorT. He, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Barazandeh, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, ChinaSearch for more papers by this authorM. Mansoorianfar, Chinese Academy of Science, Suzhou Institute of Nano-Tech and Nano-Bionics, Suzhou, ChinaSearch for more papers by this authorM. Bouzari, Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, IranSearch for more papers by this authorR. Wang, Corresponding Author ranwang@jaas.ac.cn orcid.org/0000-0002-1581-4651 Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China Correspondence Ran Wang, Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China. E-mail: ranwang@jaas.ac.cnSearch for more papers by this author First published: 18 October 2020 https://doi.org/10.1111/lam.13418Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract Shigella spp. are water-borne pathogens responsible for mild to severe cases bacilli dysentery all around the world known as Shigellosis. The progressively increasing of antibiotic resistance among Shigella calls for developing and establishing novel alternative therapeutic methods. The present study aimed to evaluate a novel phage cocktail of lytic phages against extended spectrum beta lactamase isolates of Shigella species in an aquatic environment. The phage cocktail containing six novel Shigella specific phages showed a broad host spectrum. The cocktail was very stable in aquatic environment. The cocktail resulted in about 99% decrease in the bacterial counts in the contaminated water by several species and strains of Shigella such as Shigella sonnei, Shigella flexneri and Shigella dysenteriae. Achieving such a high efficiency in this in-vitro study demonstrates a high potential for in-vivo and in-situ application of this phage cocktail as a bio-controlling agent against Shigella spp. contamination and infections. Open Research Data Availability Statement All data generated or analysed during this study are included in this published article. Citing Literature Supporting Information Filename Description lam13418-sup-0001-TablesS1-S2.pdfPDF document, 585.8 KB Table S1 Phenotypic and genomic profile of the Shigella isolates used in the present study. Table S2 Bacteriophages used to prepare the phage cocktail in the present study. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume72, Issue3March 2021Pages 231-237 RelatedInformation