A Glimpse of Antimicrobial Resistance Gene Diversity in Kefir and Yoghurt
  • Metaadatok
Tartalom: http://hdl.handle.net/20.500.12944/20009
Archívum: Közszolgálati Tudásportál
Gyűjtemény: Publikációk
Víztudományi Kar
Cím:
A Glimpse of Antimicrobial Resistance Gene Diversity in Kefir and Yoghurt
Létrehozó:
Tóth, Adrienn Gréta
Csabai, István
Maróti, Gergely
Jerzsele, Ákos
Dubecz, Attila
Patai, Árpád V.
Judge, Maura Fiona
Nagy, Sára Ágnes
Makrai, László
Bányai, Krisztián
Szita, Géza
Solymosi, Norbert
Téma:
antimicrobial resistance
gene
diversity
kefir
yoghurt
Természettudományok
Természettudományok/Biológiai tudományok
Tartalmi leírás:
Antimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.
Típus:
info:eu-repo/semantics/other
Formátum:
application/pdf
Azonosító:
nke:2045-2322
nke:10.1038/s41598-020-80444-5
nke:31799944
nke:10061823
nke:Scientific Reports
nke:10
nke:1
nke:000605618400029
nke:85098522605
nke:SCI REP
nke:33384459
Létrehozó:
info:eu-repo/semantics/openAccess