Conjugal transfer of erm(B) and multiple tet genes from Lactobacillus spp. to bacterial pathogens in animal gut, in vitro and during food fermentation

Thumu, Surya Chandra Rao and Halami, Prakash M (2019) Conjugal transfer of erm(B) and multiple tet genes from Lactobacillus spp. to bacterial pathogens in animal gut, in vitro and during food fermentation. In: FOOD RESEARCH INTERNATIONAL, 116 . pp. 1066-1075.

PDF Foo_Res_Int_116_1066_2019.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Three strains of Lactobacillus comprising Lactobacillus salivarius (CHS-1E and CH7-1E) and Lactobacillus reuteri (CH2-2) previously isolated from chicken meat were analyzed for their transferability of antibiotic resistance (AR) genes to pathogenic strains under in vivo, in vitro, and during food fermentation. For in vivo model, Albino Wistar rats were inoculated with 10(10) CFU/g/ml of Enterococcus faecalis JH2-2 (recipient). After 7 days, either of two donors L. salivarius CH7-1E or L. reuteri harbouring erythromycin and tetracycline resistance genes] were introduced at a concentration of 10(9) CFU/ml daily for 1 week. Two days after donor introduction, there was a stable increase in the number of transconjugants in the animal faeces from 10(2) to 10(3)CFU/g and presented erm (B), tet(M), tet(L) and tet(W) in their genome like donor strains. Similar observations were made with in vitro filter mating between CHS-1E, CH2-2 and CH7-1E and E. faecalis JH2-2 with transfer frequencies of 1 x 10(-4), 3.8 x 10(-3) and 2 x 10(-3) per donor cell respectively. With the results obtained in vivo and in vitro, the AR transferability of donor strains was estimated during food fermentation (chicken sausage, fermented milk or idii batter) with pathogenic recipient strains added as contaminants. At the end of mating period, phenotypic resistance to erythromycin and tetracycline in Listeria monocytogenes and Yersinia enterocolitica strains was observed. This study showed the ability of food borne Lactobacillus in diffusing their AR traits in diverse natural environments increasing their concern of AR dissemination in the food chain when used as food additives and/or probiotics.

Item Type:	Journal Article
Publication:	FOOD RESEARCH INTERNATIONAL
Publisher:	ELSEVIER SCIENCE BV
Additional Information:	Copyright of this article belongs to ELSEVIER SCIENCE BV
Keywords:	Lactobacillus; Antibiotic resistance; In vitro; In vivo conjugation and food fermentation
Department/Centre:	Division of Biological Sciences > Centre for Neuroscience
Date Deposited:	26 Mar 2019 07:49
Last Modified:	26 Mar 2019 07:49
URI:	http://eprints.iisc.ac.in/id/eprint/61941

Actions (login required)

View Item