Urinary microbes and postoperative urinary tract infection risk in urogynecologic surgical patients.
Urinary microbes and postoperative urinary tract infection risk in urogynecologic surgical patients.
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DOI:
10.1007/s00192-018-3767-3
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发表时间:
2018-12
影响因子:
1.8
通讯作者:
Wolfe AJ
中科院分区:
文献类型:
--
作者:
Thomas-White KJ;Gao X;Lin H;Fok CS;Ghanayem K;Mueller ER;Dong Q;Brubaker L;Wolfe AJ
Women have a 20% risk of developing a urinary tract infection (UTI) following urogynecologic surgery. This study assessed the association of post-operative UTI with bacteria in pre-operative samples of catheterized urine. Immediately before surgery, vaginal swabs, perineal swabs and catheterized urine samples were collected and the V4 region of the 16S rRNA gene was sequenced. The cohort was dichotomized in two ways: 1) standard day-of-surgery urine culture result (positive/negative) and 2) occurrence of post-operative UTI (positive/negative). Characteristics of the bladder, vaginal and perineal microbiomes were assessed to identify factors associated with post-operative UTI. 87% of the 104 POP/UI surgical patients were white; the mean age was 57 years. The most common genus was Lactobacillus with a mean relative abundance of 39.91% in catheterized urine, 53.88% in vaginal swabs, and 30.28% in perineal swabs. Two distinct clusters, based on dispersion of catheterized urine (i.e., bladder) microbiomes, had highly significant (p<2.2e-16) differences in age, microbes and post-operative UTI risk. Post-operative UTI was most associated with the bladder microbiome; microbes in adjacent pelvic floor niches also contributed to UTI risk. UTI risk was associated with depletion of Lactobacillus iners and enrichment of a diverse mixture of uropathogens. Post-operative UTI risk appears associated with pre-operative bladder microbiome composition, where an abundance of L. iners appears to protect against post-operative UTI. In adult women undergoing urogynecologic surgery post-operative UTI risk appears associated with pre-operative bladder microbiome composition.
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影响因子:
3
作者:
Gao X;Lin H;Revanna K;Dong Q
通讯作者:
Dong Q
影响因子:
7.4
作者:
Fouts DE;Pieper R;Szpakowski S;Pohl H;Knoblach S;Suh MJ;Huang ST;Ljungberg I;Sprague BM;Lucas SK;Torralba M;Nelson KE;Groah SL
通讯作者:
Groah SL
影响因子:
4.4
作者:
Schloss, Patrick D.;Westcott, Sarah L.;Weber, Carolyn F.
通讯作者:
Weber, Carolyn F.
影响因子:
6.4
作者:
Pearce MM;Hilt EE;Rosenfeld AB;Zilliox MJ;Thomas-White K;Fok C;Kliethermes S;Schreckenberger PC;Brubaker L;Gai X;Wolfe AJ
通讯作者:
Wolfe AJ
影响因子:
6.6
作者:
Fok, Cynthia S.;McKinley, Kathleen;Brubaker, Linda
通讯作者:
Brubaker, Linda