{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T21:10:58Z","timestamp":1790284258682,"version":"4.1.0"},"reference-count":93,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,26]],"date-time":"2025-01-26T00:00:00Z","timestamp":1737849600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31671946"],"award-info":[{"award-number":["31671946"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["17050502200"],"award-info":[{"award-number":["17050502200"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003399","name":"Science and Technology Commission of Shanghai Municipality","doi-asserted-by":"publisher","award":["31671946"],"award-info":[{"award-number":["31671946"]}],"id":[{"id":"10.13039\/501100003399","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003399","name":"Science and Technology Commission of Shanghai Municipality","doi-asserted-by":"publisher","award":["17050502200"],"award-info":[{"award-number":["17050502200"]}],"id":[{"id":"10.13039\/501100003399","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Bacteria in the genus Vibrio, including at least 152 species, thrive in marine and estuarine environments and are frequently detected in aquatic products worldwide. Of these, 12 species have been implicated in human infectious diseases, such as the life-threatening pandemic cholera, acute gastroenteritis, and severe sepsis. Nevertheless, molecular mechanisms of their pathogenesis are not fully uncovered yet. Prophages are found prevalent in Vibrio spp. genomes, carrying a number of genes with various functions. In this review, we deciphered the evolutionary relationship between prophages and Vibrio species and highlighted the impact of prophages on the bacterial pathogenicity, environmental fitness, and genome evolution, based on 149 newly discovered intact prophages located in the genomes of 82 Vibrio spp., which we searched and collected from Web of Science Core Collection in the most recent 5 years. The effects of prophages on resistance to superinfection, strain competition, and their regulation were also discussed. This review underscored crucial roles of prophages in shaping Vibrio spp. genomes and their implications for food safety and public health.<\/jats:p>","DOI":"10.3390\/foods14030403","type":"journal-article","created":{"date-parts":[[2025,1,27]],"date-time":"2025-01-27T07:46:29Z","timestamp":1737963989000},"page":"403","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Recent Discovery of Diverse Prophages Located in Genomes of Vibrio spp. and Their Implications for Bacterial Pathogenicity, Environmental Fitness, Genome Evolution, Food Safety, and Public Health"],"prefix":"10.3390","volume":"14","author":[{"given":"Yafei","family":"Ou","sequence":"first","affiliation":[{"name":"Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs of China, Shanghai 201306, China"},{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9786-2170","authenticated-orcid":false,"given":"Jun","family":"Yan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs of China, Shanghai 201306, China"},{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7209-585X","authenticated-orcid":false,"given":"Yongjie","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs of China, Shanghai 201306, China"},{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lanming","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs of China, Shanghai 201306, China"},{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lukjancenko, O., and Ussery, D.W. 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