韩国京畿道食源性腹泻患者分离的产ESBL致病性大肠埃希菌中CTX-M型的流行率

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-04-24 DOI:10.1007/s10068-024-01549-5
Nanjoo Park, Jeong In Hur, Sohyun Lee, Sangryeol Ryu
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引用次数: 0

摘要

研究了食源性腹泻患者中产广谱β-内酰胺酶(ESBL)致病性大肠埃希菌的流行率和特征。对 495 个大肠杆菌分离株的分析表明,80 个分离株是产 ESBL 的致病性大肠杆菌,肠聚集性大肠杆菌和肠毒性大肠杆菌是两种最常见的病原型。对 80 个产 ESBL 大肠杆菌进行的 Clermont 系统分型显示,系统群 A(49/80)和系统群 D(22/80)是最主要的系统群。对产 ESBL 大肠杆菌的平均核苷酸同一性分析表明,它们可分为两个系统发育组:25 个 A 组和 55 个 B 组。除一株外,所有菌株都携带 blaCTX-M 基因。所有产生 CTX-M-15 型 ESBL 的菌株还携带质粒介导的喹诺酮抗性基因 qnrS(PMQR)。这些结果表明,产ESBL大肠杆菌的多样性很高,而且blaCTX-M-15和qnrS基因共存的情况很普遍,这凸显了它们在传染病爆发中传播抗生素耐药性的高风险。
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Prevalence of CTX-M types among ESBL-producing pathogenic Escherichia coli isolates from foodborne diarrheal patients in Gyeonggi-do, South Korea

Prevalence and characteristics of extended-spectrum β-lactamase (ESBL)-producing pathogenic Escherichia coli from foodborne diarrheal patients were studied. Analysis of 495 E. coli isolates revealed that 80 isolates were ESBL-producing pathogenic E. coli, and enteroaggregative E. coli and enterotoxigenic E. coli were two of the most prevalent pathotypes. In silico Clermont phylo-typing of the 80 ESBL-producing E. coli showed that phylogroup A (49/80) and D (22/80) were the predominant phylogroups. The average nucleotide identity analysis of ESBL-producing E. coli disclosed that they could be grouped into two phylogenetic groups; 25 A and 55 B groups. All strains, except one, harbored the blaCTX-M gene. All CTX-M-15 type ESBL-producing strains also carried qnrS, a plasmid-mediated quinolone resistance gene (PMQR). These results suggest that the diversity of ESBL-producing E. coli is high and that co-existence of blaCTX-M-15 and qnrS genes is widespread, highlighting their high risk of antibiotic-resistance spreading in infectious disease outbreaks.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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