scholarly journals Application of Nanopore Sequencing (MinION) for the Analysis of Bacteriome and Resistome of Bean Sprouts

2021 ◽  
Vol 9 (5) ◽  
pp. 937
Author(s):  
Milada Solcova ◽  
Katerina Demnerova ◽  
Sabina Purkrtova
Keyword(s):  
Antibiotic Resistance Genes ◽  
Food Samples ◽  
Parallel Analysis ◽  
Nanopore Sequencing ◽  
Beta Lactamases ◽  
Rapid Methods ◽  
Before And After ◽  
Dominant Part ◽  
Tof Ms ◽  
Bean Sprouts

The aspiration these days is to apply rapid methods for parallel analysis of bacteriome and resistome of food samples to increase food safety and prevent antibiotic resistance genes (ARGs) spreading. In this work, we used nanopore sequencing (NS) to determine the diversity and dynamics of the microbiome and resistome in two types of bean sprouts. We proved that NS provided an easy, quick, and reliable way to identify the microbiome and resistome of a food sample also. The species diversity obtained by NS and by cultivation methods with MALDI-TOF MS identification was comparable. In both samples, before and after cultivation (30 °C, 48 h), the dominant part of bacteriome formed Gammaproteobacteria (Enterobacteriaceae, Erwiniaceae, Pseudomonadaceae, Moraxellaceae) and then Firmicutes (Streptococcaceae). The diversity and abundance of single ARGs groups were comparable for both samples despite bacteriome differences. More than 50% of the detected ARGs alignments were mutations conferring resistance to aminoglycosides (16S rRNA), resistance to fluoroquinolones (gyrA, gyrB, parC, parD) and elfamycin (EF-Tu). ARGs encoding efflux pumps formed more than 30% of the detected alignments. Beta-lactamases were represented by many variants, but were less abundant.

scholarly journals A survey of prevalence and phenotypic and genotypic assessment of antibiotic resistance in Staphylococcus aureus bacteria isolated from ready-to-eat food samples collected from Tehran Province, Iran

2021 ◽  
Vol 49 (1) ◽  
Author(s):  
Arash Mesbah ◽  
Zohreh Mashak ◽  
Zohreh Abdolmaleki
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antibiotic Resistance Genes ◽  
Food Samples ◽  
Contamination Rate ◽  
Biochemical Tests ◽  
Antibiotic Resistance Profile ◽  
Resistance To Penicillin ◽  
Tehran Province ◽  
Antibiotic Agents

Abstract Background Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples. Methods According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR. Results A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance. Conclusion Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.

Identification of Staphylococcus pseudintermedius isolates from wound cultures by MALDI-TOF MS improves accuracy of susceptibility reporting at an increase in cost

2021 ◽  
Author(s):  
Helen L. Bibby ◽  
Kristen L. Brown
Keyword(s):  
Susceptibility Testing ◽  
Biochemical Tests ◽  
Additional Time ◽  
Identification Procedure ◽  
Staphylococcus Pseudintermedius ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Before And After ◽  
Coagulase Positive Staphylococci ◽  
Tof Ms

Staphylococcus pseudintermedius can easily be mistaken for Staphylococcus aureus using phenotypic and rapid biochemical methods. We began confirming the identification of all coagulase-positive staphylococci isolated from human wound cultures at our centralized laboratory, servicing both community and inpatients, with MALDI-TOF MS instead of using phenotypic and rapid biochemical tests, and determined the prevalence of S. pseudintermedius since the change in identification procedure and at what cost. A retrospective review was performed on all wound swab cultures from which coagulase-positive staphylococci were isolated 7 months before and after the change in identification procedure. A total of 49 S. intermedius /pseudintermedius (SIP) isolates were identified including 7 isolates from 14,401 wound cultures in the before period and 42 isolates from 14,147 wound cultures in the after period. The number of SIP isolates as a proportion of isolated coagulase-positive staphylococci increased significantly from the before 7/6,351 (0.1%) to the after period 42/5,435 (0.7%) (difference 0.6% (95% CI 0.037-0.83%, p <0.0001)). Antibiotic susceptibility testing was performed in 42 isolates; none had an oxacillin MIC 1.0-2.0 μg/mL, the range in which if the isolate was misidentified as S. aureus , a very major error in susceptibility interpretation would occur. The increase in cost of the change in identification procedure was $17,558 CDN per year in our laboratory performing microbiology testing for community and acute care patients in a zone servicing nearly 1.7 million people. While we will only continue to learn more about this emerging pathogen if we make attempts to properly identify it in clinical cultures, the additional time and cost involved may be unacceptably high in some laboratories.

scholarly journals Transformation Mechanisms of Chemical Ingredients in Steaming Process of Gastrodia elata Blume

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3159 ◽  
Author(s):  
Yun Li ◽  
Xiao-Qian Liu ◽  
Shan-Shan Liu ◽  
Da-hui Liu ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Enzymatic Degradation ◽  
Chemical Constituents ◽  
Relative Content ◽  
Ester Bond ◽  
Gastrodia Elata ◽  
Before And After ◽  
Transformation Mechanisms ◽  
First Time ◽  
Hydroxybenzyl Alcohol ◽  
Tof Ms

To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method was used to identify the chemical composition in steamed and fresh G. elata. Finally, 25 components were identified in G. elata based on the characteristic fragments of the compounds and the changes of the 25 components of fresh and steamed G. elata were compared by the relative content. Hydrolysis experiments and enzymatic hydrolysis experiments of 10 monomer compounds simulating the G. elata steaming process were carried out for the first time. As a result, hydrolysis experiments proved that free gastrodin or p-hydroxybenzyl alcohol could be obtained by breaking ester bond or ether bond during the steaming process of G. elata. Enzymatic experiments showed that steaming played an important role in the protection of gastrodin, confirming the hypothesis that steaming can promote the conversion of chemical constituents of G. elata—inhibiting enzymatic degradation. This experiment clarified the scientific mechanism of the traditional steaming method of G. elata and provided reference for how to apply G. elata decoction to some extent.

scholarly journals Prospects for rapid bioluminescent detection methods in the food industry – a review

2011 ◽  
Vol 23 (No. 3) ◽  
pp. 85-92 ◽  
Author(s):  
P. Dostálek ◽  
T. Brányik
Keyword(s):  
Historical Development ◽  
Food Industry ◽  
Food Samples ◽  
Detection Methods ◽  
Rapid Methods ◽  
Detection Techniques ◽  
Atp Assay ◽  
Advantages And Disadvantages ◽  
Bacterial Bioluminescence ◽  
Fluorescent Method

This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples. &nbsp; &nbsp;

scholarly journals Studies on the Stability of Acrylamide in Food During Storage

2005 ◽  
Vol 88 (1) ◽  
pp. 268-273 ◽  
Author(s):  
Katrin Hoenicke ◽  
Robert Gatermann
Keyword(s):  
Milk Powder ◽  
Internal Standard ◽  
Food Samples ◽  
Reaction Products ◽  
Before And After ◽  
Raw Sugar ◽  
Liquid Chromatography Tandem Mass ◽  
Sh Group ◽  
The Stability ◽  
Soluble Coffee

Abstract Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10°–12°C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most matrixes (cookies, cornflakes, crispbread, raw sugar, potato crisps, peanuts) over time. However, slight decreases were determined for dietary biscuits (83–89%) and for licorice confection (82%). For coffee and cacao powder, a significant decrease occurred during storage for 3 or 6 months, respectively. Acrylamide concentrations dropped from 305 to 210 μg/kg in coffee and from 265 to 180 μg/kg in cacao powder. On the contrary, acrylamide remained stable in soluble coffee as well as in coffee substitutes. Reactions of acrylamide with SH group-containing substances were assumed as the cause for acrylamide degradation in coffee and cacao. Spiking experiments with acrylamide revealed that acrylamide concentrations remained stable in baby food, cola, and beer; however, recovery levels dropped in milk powder (71%), sulfurized apricot (53%), and cacao powder (17%). These observations suggest that variations in the acrylamide content of food, especially in coffee and cacao, can vary depending on the storage time because special food constituents and/or reaction products can affect the levels.

Rapid measurement of serum water to assess pseudohyponatremia.

1986 ◽  
Vol 32 (6) ◽  
pp. 983-986 ◽  
Author(s):  
S Faye ◽  
R B Payne
Keyword(s):  
Electrode System ◽  
Diabetic Coma ◽  
Lipid Concentration ◽  
Selective Electrode ◽  
Direct Reading ◽  
Rapid Methods ◽  
Rapid Measurement ◽  
System A ◽  
Before And After ◽  
Space Occupying Lesion

Abstract Pseudohyponatremia is caused by an increased serum protein or lipid concentration producing a "space-occupying lesion" in serum water. Its presence and magnitude must be assessed in hyponatremic patients with, for example, paraproteinemia or hyperlipemic diabetic coma. In the absence of a direct-reading ion-selective electrode system, a method for measuring the water content of serum is required. We describe two rapid methods for measuring the diffusible water of serum: osmometry before and after dilution and chloride measurement before and after ultrafiltration. Either of these methods allows the true sodium status of a patient's serum to be determined.

Joining the resistance

2018 ◽  
Vol 10 (425) ◽  
pp. eaar7519
Author(s):  
Stephanie A. Christenson
Keyword(s):  
Antibiotic Resistance ◽  
Preterm Infants ◽  
Resistance Genes ◽  
Gut Microbiome ◽  
Antibiotic Resistance Genes ◽  
Antibiotic Administration ◽  
Before And After

The effect of antibiotic resistance genes on the gut microbiome is examined in preterm infants before and after antibiotic administration.

scholarly journals Analysis of Class 1 Integrons and Antibiotic Resistance Genes in Pseudomonas aeruginosa Strains from Benin City, Nigeria

2020 ◽  
Vol 24 (4) ◽  
pp. 633-637
Author(s):  
B.O. Isichei-Ukah ◽  
O.I. Enabulele
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Antibiotic Resistance Genes ◽  
Environmental Isolates ◽  
Significance Level ◽  
Beta Lactamases ◽  
Class 1 Integrons ◽  
Benin City ◽  
Class 1

The presence of integrons and antibiotic resistance genes in the genome of Pseudomonas aeruginosa pose a serious problem in the treatment and control of infections caused by this pathogen in hospitals. This study was carried to analyse the presence of class 1 integrons and some antibiotic resistance genes on selected clinical and environmental strains of Pseudomonas aeruginosa. A total of 120 strains were employed for this study.The strains were confirmed using molecular method and species-specific primers targeting the 16S ribosomal ribonucleic acid (rRNA). Polymerase chain reaction (PCR) was used to detect the presence of class 1 integrons and resistance genes using appropriate primers and conditions. The strains were analysed for the presence of the following antibiotic resistance genes - aadA, blaPSE, blaAMPC, blaIMP and tetC encoding  aminoglycosides, betalactamases, metallo-beta-lactamases (MBL) and tetracylines resistance respectively. On screening the isolates for the presence of class 1 integrons, 50/60 (83.3 %) clinical isolates and 46/60 (76.7 %) environmental isolates showed positive results (P > 0.05). In both clinical and environmental isolates, the highest occurring resistance genes were blaAMPC and tetC (encoding beta-lactamases and tetracylines respectively), while the least was observed in blaIMP (encoding metallo-beta-lactamases). In comparison, there was high significance difference (at P<0.01 significance level) in the resistance gene blaPSE between the clinical and environmental strains. The high prevalence of these resistance genes is a great threat in the treatment of Pseudomonas infections. Keywords: Pseudomonas aeruginosa, Resistance genes, Integrons, Beta-lactamases.

scholarly journals Quantitative Assessment of the Tetracycline Resistance Gene Pool in Cheese Samples by Real-Time TaqMan PCR

2007 ◽  
Vol 73 (5) ◽  
pp. 1676-1677 ◽  
Author(s):  
Michele Y. Manuzon ◽  
Scott E. Hanna ◽  
Hongliang Luo ◽  
Zhongtang Yu ◽  
W. James Harper ◽  
...  
Keyword(s):  
Real Time ◽  
Gene Pool ◽  
Antibiotic Resistance Genes ◽  
Tetracycline Resistance ◽  
Food Samples ◽  
Independent Method ◽  
Pcr Assay ◽  
Tetracycline Resistance Gene ◽  
Culture Independent ◽  
Taqman Pcr

ABSTRACT A TaqMan real-time PCR assay was developed to quantify the tetS gene pool present in retail cheeses. This protocol offers a rapid, specific, sensitive, and culture-independent method for assessing antibiotic resistance genes in food samples rich in fats and proteins.

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