文献类型：期刊文献

中文题名：质粒介导的氨苄西林耐药肠炎沙门氏菌生长特性及抗性研究

英文题名：Growth characteristics and stress tolerance of plasmid-mediated ampicillin-resistant Salmonella Enteritidis

作者：洪意[1];谢雅妮[1];吴瑜凡[2];秦晓杰[1];董庆利[1];王翔[1]

机构：[1]上海理工大学健康科学与工程学院,上海200093;[2]华东理工大学化学与分子工程学院分析测试中心,上海200237

年份：2023

卷号：49

期号：23

起止页码：70

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2023_2024】；

基金：上海市科技兴农项目(2022-02-08-00-12-F01144)。

语种：中文

中文关键词：食源性致病菌;耐药性;生长;失活;风险评估;生物学特性

外文关键词：foodborne pathogen;antibiotic resistance;growth;inactivation;risk assessment;biological characteristics

摘要：肠炎沙门氏菌是一种重要食源性致病菌,其耐药性成为全球关注的问题。耐药质粒的广泛传播提高了肠炎沙门氏菌的耐药性,耐药质粒的获得可能会改变细菌的生长特性及对环境压力的抗性,这给耐药食源性致病菌的控制及风险评估带来了新的挑战。为探究质粒介导的氨苄西林耐药性对肠炎沙门氏菌生长以及抗性变化的影响,该研究将含有氨苄西林抗性基因的pKD46质粒导入到抗生素敏感的肠炎沙门氏菌中,获得氨苄西林耐药菌株。分别对转化后的耐药沙门氏菌的生长特性、酸与热抗性进行检测。结果发现耐药质粒转化后的肠炎沙门氏菌菌株对其他种类抗生素的抗性基本不变;生长的最大比生长速率(μmax)不变,生长延滞期(λ)延长;在57.5与60℃条件下的热抗性显著降低;对pH 3.0的酸抗性未发生显著改变。研究结果发现质粒介导的氨苄西林耐药性可降低肠炎沙门氏菌的生长及热抗性,该结果可为耐药食源性致病菌的控制及风险评估提供参考。
Salmonella Enteritidis is an important foodborne pathogen,its antibiotic resistance is a global concern.The widespread dissemination of antibiotic-resistant plasmids has increased the antibiotic resistance of S.Enteritidis.The acquisition of antibiotic-resistant plasmids may affect bacterial growth and stress tolerance,which poses new challenges for controlling antibiotic-resistant foodborne pathogens.This study aimed to examine the impact of plasmid-mediated ampicillin resistance on the growth and stress tolerance of S.Enteritidis.The pKD46 plasmid containing the ampicillin resistance gene was introduced into antibiotic-sensitive S.Enteritidis strains.The growth characteristics,acid and heat resistance of the antibiotic-resistant S.Enteritidis were then evaluated.The results indicated that the resistance of transformed S.Enteritidis to other antibiotics remained unchanged;the maximum specific growth rate(μmax)showed nonsignificant difference and its lag phase duration(λ)was prolonged.The heat resistance of the transformed S.Enteritidis reduced significantly at 57.5℃and 60℃,but its acid resistance to pH 3.0 remained stable.In conclusion,this study found that plasmid-mediated ampicillin resistance can reduce the growth and heat resistance of S.Enteritidis,which can provide a reference for the control and risk assessment of antibiotic-resistant foodborne pathogens.