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A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

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 AR...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7775456/
https://www.ncbi.nlm.nih.gov/pubmed/33384459
http://dx.doi.org/10.1038/s41598-020-80444-5
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author 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
author_facet 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
author_sort Tóth, Adrienn Gréta
collection PubMed
description 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.
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spelling pubmed-77754562021-01-07 A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt 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 Sci Rep Article 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. Nature Publishing Group UK 2020-12-31 /pmc/articles/PMC7775456/ /pubmed/33384459 http://dx.doi.org/10.1038/s41598-020-80444-5 Text en © The Author(s) 2020 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
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
A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title_full A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title_fullStr A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title_full_unstemmed A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title_short A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
title_sort glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7775456/
https://www.ncbi.nlm.nih.gov/pubmed/33384459
http://dx.doi.org/10.1038/s41598-020-80444-5
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