Phages, which are harmless viruses that destroy specific bacteria, are becoming useful tools to protect our food supply.
Every year, one in seven people in America comes down with a foodborne illness, typically caused by a bacterial pathogen, including E.Coli, listeria, salmonella, or campylobacter. That adds up to 48 million people, of which 120,000 are hospitalized and 3000 die, according to the Centers for Disease Control. And the variety of foods that can be contaminated with bacterial pathogens is growing too. In the 20th century, E.Coli and listeria lurked primarily within meat. Now they find their way into lettuce, spinach, and other leafy greens, causing periodic consumer scares and product recalls. Onions are the most recent suspected culprit of a nationwide salmonella outbreak.
Some of these incidents are almost inevitable because of how Mother Nature works, explains Divya Jaroni, associate professor of animal and food sciences at Oklahoma State University. These common foodborne pathogens come from the cattle's intestines when the animals shed them in their manure—and then they get washed into rivers and lakes, especially in heavy rains. When this water is later used to irrigate produce farms, the bugs end up on salad greens. Plus, many small farms do both—herd cattle and grow produce.
"Unfortunately for us, these pathogens are part of the microflora of the cows' intestinal tract," Jaroni says. "Some farmers may have an acre or two of cattle pastures, and an acre of a produce farm nearby, so it's easy for this water to contaminate the crops."
Food producers and packagers fight bacteria by potent chemicals, with chlorine being the go-to disinfectant. Cattle carcasses, for example, are typically washed by chlorine solutions as the animals' intestines are removed. Leafy greens are bathed in water with added chlorine solutions. However, because the same "bath" can be used for multiple veggie batches and chlorine evaporates over time, the later rounds may not kill all of the bacteria, sparing some. The natural and organic producers avoid chlorine, substituting it with lactic acid, a more holistic sanitizer, but even with all these efforts, some pathogens survive, sickening consumers and causing food recalls. As we farm more animals and grow more produce, while also striving to use fewer chemicals and more organic growing methods, it will be harder to control bacteria's spread.
"It took us a long time to convince the FDA phages were safe and efficient alternatives. But we had worked with them to gather all the data they needed, and the FDA was very supportive in the end."
Luckily, bacteria have their own killers. Called bacteriophages, or phages for short, they are viruses that prey on bacteria only. Under the electron microscope, they look like fantasy spaceships, with oblong bodies, spider-like legs and long tails. Much smaller than a bacterium, phages pierce the microbes' cells with their tails, sneak in and begin multiplying inside, eventually bursting the microbes open—and then proceed to infect more of them.
The best part is that these phages are harmless to humans. Moreover, recent research finds that millions of phages dwell on us and in us—in our nose, throat, skin and gut, protecting us from bacterial infections as part of our healthy microbiome. A recent study suggested that we absorb about 30 billion phages into our bodies on a daily basis. Now, ingeniously, they are starting to be deployed as anti-microbial agents in the food industry.
A Maryland-based phage research company called Intralytix is doing just that. Founded by Alexander Sulakvelidze, a microbiologist and epidemiologist who came to the United States from Tbilisi, the capital of Georgia, Intralytix makes and sells five different FDA-approved phage cocktails that work against some of the most notorious food pathogens: ListShield for Listeria, SalmoFresh for Salmonella, ShigaShield for Shigella, another foodborne bug, and EcoShield for E.coli, including the infamous strain that caused the Jack in the Box outbreak in 1993 that killed four children and sickened 732 people across four states. Last year, the FDA granted its approval to yet another Intralytix phage for managing Campylobacter contamination, named CampyShield. "We call it safety by nature," Sulakvelidze says.
Intralytix grows phages inside massive 1500-liter fermenters, feeding them bacterial "fodder."
Photo credit: Living Radiant Photography
Phage preparations are relatively straightforward to make. In nature, phages thrive in any body of water where bacteria live too, including rivers, lakes and bays. "I can dip a bucket into the Chesapeake Bay, and it will be full of all kinds of phages," Sulakvelidze says. "Sewage is another great place to look for specific phages of interest, because it's teeming with all sorts of bacteria—and therefore the viruses that prey on them."
In lab settings, Intralytix grows phages inside massive 1500-liter fermenters, feeding them bacterial "fodder." Once phages multiply enough, they are harvested, dispensed into containers and shipped to food producers who have adopted this disinfecting practice into their preparation process. Typically, it's done by computer-controlled sprayer systems that disperse mist-like phage preparations onto the food.
Unlike chemicals like chlorine or antibiotics, which kill a wide spectrum of bacteria, phages are more specialized, each feeding on specific microbial species. A phage that targets salmonella will not prey on listeria and vice versa. So food producers may sometimes use a combo of different phage preparations. Intralytix is continuously researching and testing new phages. With a contract from the National Institutes of Health, Intralytix is expanding its automated high-throughput robot that tests which phages work best against which bacteria, speeding up the development of the new phage cocktails.
Phages have other "talents." In her recent study, Jaroni found that phages have the ability to destroy bacterial biofilms—colonies of microorganisms that tend to grow on surfaces of the food processing equipment, surrounding themselves with protective coating that even very harsh chemicals can't crack.
"Phages are very clever," Jaroni says. "They produce enzymes that target the biofilms, and once they break through, they can reach the bacteria."
Convincing the FDA that phages were safe to use on food products was no easy feat, Sulakvelidze says. In his home country of Georgia, phages have been used as antimicrobial remedies for over a century, but the FDA was leery of using viruses as food safety agents. "It took us a long time to convince the FDA phages were safe and efficient alternatives," Sulakvelidze says. "But we had worked with them to gather all the data they needed, and the FDA was very supportive in the end."
The agency had granted Intralytix its first approval in 2006, and over the past 10 years, the company's sales increased by over 15-fold. "We currently sell to about 40 companies and are in discussions with several other large food producers," Sulakvelidze says. One indicator that the industry now understands and appreciates the science of phages was that his company was ranked as Top Food Safety Provider in 2021 by Food and Beverage Technology Review, he adds. Notably, phage sprays are kosher, halal and organic-certified.
Intralytix's phage cocktails to safeguard food from bacteria are approved for consumers in addition to food producers, but currently the company sells to food producers only. Selling retail requires different packaging like easy-to-use spray bottles and different marketing that would inform people about phages' antimicrobial qualities. But ultimately, giving people the ability to remove pathogens from their food with probiotic phage sprays is the goal, Sulakvelidze says.
It's not the company's only goal. Now Intralytix is going a step further, investigating phages' probiotic and therapeutic abilities. Because phages are highly specialized in the bacteria they target, they can be used to treat infections caused by specific pathogens while leaving the beneficial species of our microbiome intact. In an ongoing clinical trial with Mount Sinai, Intralytix is now investigating a potential phage treatment against a certain type of E. coli for patients with Crohn's disease, and is about to start another clinical trial for treating bacterial dysentery.
"Now that we have proved that phages are safe and effective against foodborne bacteria," Sulakvelidze says, "we are going to demonstrate their potential in therapeutic applications."
This article was first published by Leaps.org on October 27, 2021.
In this illustration of immune defense, Y-shaped proteins called antibodies attack a virus.
When we get sick, our immune system sends its soldier cells to the battlefield. Called B-cells, they "examine" the foreign particles that shouldn't be in our bloodstream—and start producing the antibodies, the proteins to neutralize the invaders.
To screen the antibodies, scientists have developed a proprietary way to make the effective ones glow – like a literal "lightbulb" moment.
The better these antibodies are at neutralizing the pathogen, the faster we recover.
The antibodies acquired from COVID-19 survivors already showed promise in treating other patients, but because they must be obtained from people, generating a regular supply is not feasible. To close the gap, researchers are trying to identify the B-cells that make the best antibodies—and then farm them in laboratories at scale.
Scientists at Berkley Lights, a biotechnology company in California, have been screening B-cells from recovered patients and testing the antibodies they release for virus-neutralizing abilities. To screen the antibodies, scientists there have developed a proprietary way to make the effective ones glow – like a literal "lightbulb" moment.
So how does it work? First, the individual B-cells are placed into microscopic chambers called nano-pens, where they secrete the antibodies. Once released, the antibodies are flushed over tiny beads that have bits of the viral particles attached to them, along with special molecules that can emit fluorescent light.
"When an antibody binds to the bead, we see a bright light on the bead," explains John Proctor, the company's senior vice president of antibody therapeutics. "So we can identify which cells are making the antibodies."
Then the antibodies are tested for their ability to counteract the coronavirus's spike proteins, which the virus uses to break into our cells. Not all antibodies are equally good at this crucial defense move—some can block only parts of the virus's machinery, while others can neutralize it completely. Proctor and his colleagues are looking for the latter.
Once scientists identify the best performing B-cells, they crack the cells open—or in scientific terms "lyse" them—and extract the genetic instructions for making the antibodies. As it turns out, B-cells aren't very efficient at pumping out massive amounts of antibodies, so scientists insert these genetic instructions into a different, more prolific type of cell.
Named Chinese Hamster Ovary Cells or CHO, these cells are commonly used in the pharmaceutical industry because they can generate therapeutic proteins en masse. Under the right nutrient conditions, which include a lot of sugar, CHO cells can keep making the antibodies at commercial levels. "They are engineered to operate in very large bioreactors," Proctor explains.
While traditional antibody screening can take three months, the Beacon System can do it in less than 24 hours.
Berkeley Lights' technology has already been used to screen the antibodies of recovered patients from Vanderbilt University Medical Center. In another example, a biotech company GenScript ProBio used the platform to screen mice engineered to have human antibodies for the coronavirus.
In addition to its small, lab-on-a-chip size, Berkeley Lights' system allows scientists to greatly speed up the screening process. While traditional antibody screening can take three months, the Beacon System can do it in less than 24 hours. "We only need one B-cell per pen and a couple of beads to see that fluorescent signal," Proctor says. "It is a more advanced way to process and analyze cells, and that level of sensitivity is unique to our technology."
B-cells secreting antibodies inside the Berkeley Lights Beacon System Nano-Pens.
While vaccines are likely to take months to develop and test, antibodies might arrive to the battleground sooner. With the extremely limited treatment options for COVID-19, antibody-based therapeutics can potentially bridge this gap.
