Description: Bacteriophages, commonly known as phages, are viruses that infect and replicate exclusively within bacteria. These viruses are highly specific, meaning that each type of bacteriophage tends to target one or several strains of bacteria in particular, leaving others intact. Their basic structure includes a head that contains genetic material (DNA or RNA) and a tail that allows them to attach to the surface of bacteria. Once a bacteriophage attaches to its host, it injects its genetic material into the bacterium, using the bacterial cell’s machinery to replicate and produce new viral particles. This process can lead to the lysis (rupture) of the bacterial cell, releasing new phages that can infect other bacteria. Bacteriophages are of great interest in microbiology and biotechnology due to their potential to control bacterial infections, as well as their use in genetic research and phage therapy, which aims to treat antibiotic-resistant infections. Their ability to target specific bacteria makes them valuable tools in the fight against bacterial diseases and in food preservation, among other fields.
History: The discovery of bacteriophages dates back to 1915 when British bacteriologist Frederick Twort observed that certain agents could lyse bacteria. However, it was French microbiologist Félix d’Hérelle who, in 1917, identified and isolated the first bacteriophage, which he named ‘bacteriophage’ (from the Greek ‘phagein’, meaning ‘to eat’). D’Hérelle demonstrated that phages could be used to treat bacterial infections, leading to initial interest in their therapeutic use. Over the decades, research on bacteriophages was overshadowed by the development of antibiotics in the 1940s, but in recent years, interest has resurged due to the rise of antibiotic resistance.
Uses: Bacteriophages have multiple applications in medicine, biotechnology, and the food industry. In medicine, they are being researched as an alternative to antibiotics for treating bacterial infections, especially those caused by resistant strains. In biotechnology, they are used in genetic engineering and in the detection of pathogenic bacteria. In the food industry, phages are applied to prevent bacterial contamination in food products, thereby improving food safety.
Examples: A notable example of the use of bacteriophages is the treatment of methicillin-resistant Staphylococcus aureus (MRSA) infections in patients. In a documented case, a patient with a severe infection was treated with a cocktail of specific phages that resulted in the eradication of the infection. Another example is the use of bacteriophages in the food industry, where they have been used to control contamination by Listeria monocytogenes in meat products.
