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Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals

Staphylococcus aureus is a commensal bacterium in humans and animals able to adapt to multiple environments. The aim of this study was to compare the genetic diversity and virulence profiles of strains of S. aureus isolated from food (29 strains), humans (43 strains), and animals (8 strains). 80 lip...

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Autores principales: Adame-Gómez, Roberto, Castro-Alarcón, Natividad, Vences-Velázquez, Amalia, Toribio-Jiménez, Jeiry, Pérez-Valdespino, Abigail, Leyva-Vázquez, Marco- Antonio, Ramírez-Peralta, Arturo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7474365/
https://www.ncbi.nlm.nih.gov/pubmed/32908519
http://dx.doi.org/10.1155/2020/1048097
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author Adame-Gómez, Roberto
Castro-Alarcón, Natividad
Vences-Velázquez, Amalia
Toribio-Jiménez, Jeiry
Pérez-Valdespino, Abigail
Leyva-Vázquez, Marco- Antonio
Ramírez-Peralta, Arturo
author_facet Adame-Gómez, Roberto
Castro-Alarcón, Natividad
Vences-Velázquez, Amalia
Toribio-Jiménez, Jeiry
Pérez-Valdespino, Abigail
Leyva-Vázquez, Marco- Antonio
Ramírez-Peralta, Arturo
author_sort Adame-Gómez, Roberto
collection PubMed
description Staphylococcus aureus is a commensal bacterium in humans and animals able to adapt to multiple environments. The aim of this study was to compare the genetic diversity and virulence profiles of strains of S. aureus isolated from food (29 strains), humans (43 strains), and animals (8 strains). 80 lipase-producing strains belonging to a biobank of 360 isolates, identified phenotypically as S. aureus, were selected. Confirmation of the species was made by amplifying the spA gene and 80% (64/80) of the strains were confirmed within this species. The virulence profile of each of the isolates was determined by PCR. The seA gene coding for enterotoxin A was found in 53.1% of the strains, the saK gene, which codes for Staphylokinase, was amplified in 57.8% of the strains, and, finally, the hlB gene coding for β-Hemolysin was amplified in 17.2%. The profile of antimicrobial resistance was determined by the Kirby Bauer method showing that the strains from food presented greater resistance to erythromycin (40.7%) and ciprofloxacin (18.5%) while in strains isolated from humans were to erythromycin (48.4%) and clindamycin (21.2%). Also, in strains from animals, a high resistance to erythromycin was observed (75%). The frequency of MRSA was 12.5% due to the presence of the mec gene and resistance to cefoxitin. Of the total strains, 68.7% were typed by PCR-RFLP of the coa gene using the AluI enzyme; derived from this restriction, 17 profiles were generated. Profile 4 (490 bp, 300 bp) was the most frequent, containing a higher number of strains with a higher number of virulence factors and antimicrobial resistance, which is associated with greater adaptation to different environments. In this study, a wide genetic diversity of strains of S. aureus from different foods, humans, and animals was found. This demonstrates evolution, genetic versatility, and, therefore, the adaptation of this microorganism in different environments.
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spelling pubmed-74743652020-09-08 Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals Adame-Gómez, Roberto Castro-Alarcón, Natividad Vences-Velázquez, Amalia Toribio-Jiménez, Jeiry Pérez-Valdespino, Abigail Leyva-Vázquez, Marco- Antonio Ramírez-Peralta, Arturo Int J Microbiol Research Article Staphylococcus aureus is a commensal bacterium in humans and animals able to adapt to multiple environments. The aim of this study was to compare the genetic diversity and virulence profiles of strains of S. aureus isolated from food (29 strains), humans (43 strains), and animals (8 strains). 80 lipase-producing strains belonging to a biobank of 360 isolates, identified phenotypically as S. aureus, were selected. Confirmation of the species was made by amplifying the spA gene and 80% (64/80) of the strains were confirmed within this species. The virulence profile of each of the isolates was determined by PCR. The seA gene coding for enterotoxin A was found in 53.1% of the strains, the saK gene, which codes for Staphylokinase, was amplified in 57.8% of the strains, and, finally, the hlB gene coding for β-Hemolysin was amplified in 17.2%. The profile of antimicrobial resistance was determined by the Kirby Bauer method showing that the strains from food presented greater resistance to erythromycin (40.7%) and ciprofloxacin (18.5%) while in strains isolated from humans were to erythromycin (48.4%) and clindamycin (21.2%). Also, in strains from animals, a high resistance to erythromycin was observed (75%). The frequency of MRSA was 12.5% due to the presence of the mec gene and resistance to cefoxitin. Of the total strains, 68.7% were typed by PCR-RFLP of the coa gene using the AluI enzyme; derived from this restriction, 17 profiles were generated. Profile 4 (490 bp, 300 bp) was the most frequent, containing a higher number of strains with a higher number of virulence factors and antimicrobial resistance, which is associated with greater adaptation to different environments. In this study, a wide genetic diversity of strains of S. aureus from different foods, humans, and animals was found. This demonstrates evolution, genetic versatility, and, therefore, the adaptation of this microorganism in different environments. Hindawi 2020-08-27 /pmc/articles/PMC7474365/ /pubmed/32908519 http://dx.doi.org/10.1155/2020/1048097 Text en Copyright © 2020 Roberto Adame-Gómez et al. http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Adame-Gómez, Roberto
Castro-Alarcón, Natividad
Vences-Velázquez, Amalia
Toribio-Jiménez, Jeiry
Pérez-Valdespino, Abigail
Leyva-Vázquez, Marco- Antonio
Ramírez-Peralta, Arturo
Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title_full Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title_fullStr Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title_full_unstemmed Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title_short Genetic Diversity and Virulence Factors of S. aureus Isolated from Food, Humans, and Animals
title_sort genetic diversity and virulence factors of s. aureus isolated from food, humans, and animals
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7474365/
https://www.ncbi.nlm.nih.gov/pubmed/32908519
http://dx.doi.org/10.1155/2020/1048097
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