Effect of cheese consumption on emergence of antimicrobial resistance in the intestinal microflora induced by a short course of amoxicillin–clavulanic acid.

Autor: Bertrand, X., Dufour, V., Millon, L., Beuvier, E., Gbaguidi-Haore, H., Piarroux, R., Vuitton, D. A., Talon, D.
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Zdroj: Journal of Applied Microbiology; Apr2007, Vol. 102 Issue 4, p1052-1059, 8p, 1 Diagram, 1 Chart, 2 Graphs
Abstrakt: Aim: To study in a sequential prospective trial, the effect of cheese consumption on the emergence of Escherichia coli and enterococci resistance to amoxicillin after amoxicillin–clavulanic acid (amoxiclav) treatment. Methods and Results: The study comprised two phases separated by 1 year. Each phase lasted 75 days for each volunteer (from day −13 to day 61). During the first phase, 18 healthy volunteers were given a 1-g dose of amoxiclav orally twice a day for 5 days (from day 0 to day 4). The design of phase 2 was identical to that of phase 1, except that the volunteers consumed 100 g of hard-cooked cheese from day −6 to day 19. Faecal samples were collected 20 times throughout the trial and were quantitatively assayed for total and amoxicillin-resistant (AmoxR) E. coli and enterococci. The consumption of experimental cheese was associated with a decrease of AmoxR enterococci during the post-antibiotic period, with the maximum level of AmoxR enterococci falling from 6·2% to 0·03%. This effect was not observed for E. coli, and the type of cheese (raw milk vs pasteurized milk) did not influence the results. Conclusions: Consumption of cheese during amoxiclav treatment reduces the emergence of AmoxR enterococci in faeces. Significance and clinical impact of the Study: Our clinical pilot trial suggests that there are likely to be benefits from consuming probiotic-containing cheese during antibiotic treatment. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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