| Autor: |
Tóth AG; Centre for Bioinformatics, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary., Csabai I; Department of Phyisics of Complex Systems, Eötvös Loránd University, Budapest, 1117, Hungary., Maróti G; Institute of Plant Biology, Biological Research Center, Szeged, 6726, Hungary.; Faculty of Water Sciences, University of Public Service, Baja, 6050, Hungary., Jerzsele Á; Department of Pharmacology and Toxicology, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary., Dubecz A; Department of Surgery, Paracelsus Medical University, Nuremberg, 90419, Germany., Patai ÁV; Department of Internal Medicine and Hematology, Semmelweis University, Budapest, 1088, Hungary.; Interdisciplinary Gastroenterology (IGA) Working Group, Semmelweis University, Budapest, 1085, Hungary., Judge MF; Centre for Bioinformatics, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary., Nagy SÁ; Centre for Bioinformatics, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary., Makrai L; Department of Microbiology and Infectious Diseases, University of Veterinary Medicine Budapest, Budapest, 1143, Hungary., Bányai K; Institute for Veterinary Medical Research, Centre for Agricultural Research, Budapest, 1143, Hungary., Szita G; Department of Food Hygiene, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary., Solymosi N; Centre for Bioinformatics, University of Veterinary Medicine Budapest, Budapest, 1078, Hungary. solymosi.norbert@gmail.com.; Department of Phyisics of Complex Systems, Eötvös Loránd University, Budapest, 1117, Hungary. solymosi.norbert@gmail.com. |
| Abstrakt: |
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. |
