Characterization of the ribosomal RNA methylase gene erm(A) and its promoter mutation in Campylobacter coli from chicken cecum

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY International journal of food microbiology Pub Date : 2025-03-05 DOI:10.1016/j.ijfoodmicro.2025.111138
Ting Liu , Xiao Liu , Xingyang Dai , Jinhu Huang , Runsheng Li , Liping Wang , Xiaoming Wang
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Abstract

Macrolide antibiotics are commonly used to treat campylobacteriosis in both clinical settings and animal husbandry. The emergence of macrolide-resistant Campylobacter poses public health risks. In this study, six Campylobacter coli strains carrying erm(A) gene were identified from chicken cecum samples, and the functionality and genetic environment of erm(A) were analyzed. Antimicrobial susceptibility testing was conducted on Campylobacter isolates. WGS was used to analyze the genetic characteristics of erm(A)-positive strains. Cloning and in vitro-induced drug resistance assay were used to investigate the function of erm(A) gene. A total of 42 (20.2 %) C. coli isolates were obtained from 208 samples collected from chicken cecum, among which 6 erm(A)-positive. Induced drug resistance assay revealed a cytosine insertion at −54 bp/−55 bp in the erm(A) promoter, leading to a 4-fold increase in erythromycin MIC. WGS analysis showed that the erm(A) gene in C. coli shared high nucleotide sequence identity with that in Enterococcus faecalis and co-located with optrA between IS1216. To the best of our knowledge, this is a report of the prevalence and characterization of erm(A)-positive C. coli from chicken cecum. A cytosine insertion at −54 bp/−55 bp in the erm(A) promoter, leading to a 4-fold increased erythromycin MIC in Campylobacter coli.
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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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