Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans.
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans.
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DOI：
10.3390/genes11091088
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发表时间：
2020-09-18
期刊：
影响因子：
3.5
通讯作者：
Clementi F
中科院分区：
文献类型：
--
作者：
Milanović V;Aquilanti L;Tavoletti S;Garofalo C;Osimani A;De Filippis F;Ercolini D;Ferrocino I;Cagno RD;Turroni S;Lazzi C;Pellegrini N;Clementi F
食物消费允许细菌及其抗生素耐药性(AR)基因进入人类口腔。到目前为止，很少有研究研究饮食对唾液微生物区系组成的影响，更少有专门针对不同长期饮食对唾液抵抗力的影响的研究。本研究采用巢式聚合酶链式反应技术对144例健康杂食动物、乳酸类纯素食者和纯素食者唾液中存在的12种耐四环素类、大环内酯类-林可酰胺-链霉素B、万古霉素和β-内酰胺类抗生素耐药基因进行筛查。Tet(W)、tet(M)和erm(B)基因出现的频率最高。总体而言，饮食对AR基因分布没有影响。在招募地点水平上出现了一些差异，如来自博洛尼亚和都灵的乳蛋素食者和杂食者唾液中erm(C)的出现频率较高，来自博洛尼亚的杂食者唾液中tet(K)的出现频率较高。牛奶和奶酪的摄入量与tet(K)和erm(C)基因的丰度有关。最后，当评估12个AR基因的出现以及地理位置、年龄和性别作为变异源时，144名志愿者之间的相似性很高。
Food consumption allows the entrance of bacteria and their antibiotic resistance (AR) genes into the human oral cavity. To date, very few studies have examined the influence of diet on the composition of the salivary microbiota, and even fewer investigations have specifically aimed to assess the impact of different long-term diets on the salivary resistome. In this study, the saliva of 144 healthy omnivores, ovo-lacto-vegetarians, and vegans were screened by nested PCR for the occurrence of 12 genes conferring resistance to tetracyclines, macrolide-lincosamide-streptogramin B, vancomycin, and β-lactams. The tet(W), tet(M), and erm(B) genes occurred with the highest frequencies. Overall, no effect of diet on AR gene distribution was seen. Some differences emerged at the recruiting site level, such as the higher frequency of erm(C) in the saliva of the ovo-lacto-vegetarians and omnivores from Bologna and Turin, respectively, and the higher occurrence of tet(K) in the saliva of the omnivores from Bologna. A correlation of the intake of milk and cheese with the abundance of tet(K) and erm(C) genes was seen. Finally, when the occurrence of the 12 AR genes was evaluated along with geographical location, age, and sex as sources of variability, high similarity among the 144 volunteers was seen.
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影响因子：
4.6
作者：
Hansen TH;Kern T;Bak EG;Kashani A;Allin KH;Nielsen T;Hansen T;Pedersen O
通讯作者：
Pedersen O
DOI：
10.1016/j.ijfoodmicro.2008.09.021
发表时间：
2008-12-10
影响因子：
5.4
作者：
Devirgihis, Chiara;Caravelli, Antonella;Perozzi, Giuditta
通讯作者：
Perozzi, Giuditta
影响因子：
2.1
作者：
Diaz-Torres, ML;Villedieu, A;Wilson, M
通讯作者：
Wilson, M
DOI：
10.1016/j.ijfoodmicro.2006.07.015
发表时间：
2007-01-01
影响因子：
5.4
作者：
Garofalo, Cristiana;Vignaroli, Carla;Biavasco, Francesca
通讯作者：
Biavasco, Francesca
DOI：
10.1016/j.ijfoodmicro.2019.02.004
发表时间：
2019-04-02
影响因子：
5.4
作者：
Chajgcka-Wierzchowska, Wioleta;Zadernowska, Anna;Gajewska, Joanna
通讯作者：
Gajewska, Joanna