Molecular characterization of extended-spectrum β-lactamases from the Akkermansia genus

IF 5.2 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY International journal of food microbiology Pub Date : 2025-01-30 Epub Date: 2024-11-28 DOI:10.1016/j.ijfoodmicro.2024.110998
Jiafu Lin , Tiantian Wang , Yaliang Zhou , Jingzhou Sha , Xueke Chen , Wenjie Wang , Chuan Zhang , Feng Xie , Yiwen Chu , Xinrong Wang , Dan Luo , Tao Song
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Abstract

Akkermansia muciniphila, a member of the Verrucomicrobiota phylum, is recognized as a key gut microbe and has emerged as a potential next-generation probiotic. Assessment of antibiotic resistance in probiotics is a prerequisite for their application, while very few is studied in Akkermansia species. To address this, eight representative class A β-lactamases (36.90 %–41.30 % identity with known β-lactamases) from the Akkermansia species were screened and found to increase the minimum inhibitory concentration (MIC) of Escherichia coli to β-lactams (2–1024 fold). Secondly, four β-lactamases were successfully purified and identified as extended-spectrum β-lactamase because they exhibited hydrolase activity against β-lactams from penicillin, cephalosporins, and monobactam classes. Based on predicted three-dimensional structure, we hypothesized and validated that serine at 51 position was catalytic amino acid. Thirdly, the genomic context analysis revealed the absence of mobile genetic elements or other antibiotic resistance genes surrounding β-lactamase genes, suggesting they may not be transferable. This study provides a foundational basis for the safety evaluation of Akkermansia species as probiotics.
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Akkermansia属β-内酰胺酶的分子特征
muciniphila Akkermansia muciniphila是Verrucomicrobiota门的成员,被认为是关键的肠道微生物,并已成为潜在的下一代益生菌。益生菌的抗生素耐药性评估是其应用的先决条件,但很少对阿克曼氏菌进行研究。为了解决这一问题,从Akkermansia种中筛选了8种具有代表性的A类β-内酰胺酶(与已知β-内酰胺酶的同源性为36.90% ~ 41.30%),发现它们能提高大肠杆菌对β-内酰胺的最低抑制浓度(MIC)(2 ~ 1024倍)。其次,成功纯化了4种β-内酰胺酶,并鉴定为广谱β-内酰胺酶,因为它们对青霉素、头孢菌素和单巴坦类β-内酰胺具有水解酶活性。基于预测的三维结构,我们假设并验证了51位丝氨酸是催化氨基酸。第三,基因组背景分析显示,在β-内酰胺酶基因周围缺乏可移动遗传元件或其他抗生素耐药基因,表明它们可能不具有可转移性。本研究为阿克曼菌作为益生菌的安全性评价提供了基础依据。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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