Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin
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2009
Authors
Sanchez Valenzuela, Antonioben Omar, Nabil
Abriouel, Hikmate
Lucas Lopez, Rosario
Veljović, Katarina
Martinez Canamero, Magdalena
Topisirović, Ljubiša
Kojić, Milan
Article (Published version)
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A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium (16 isolates). Investigation of virulence factors by PCR amplification revealed incomplete sets of cytolysin genes both in E faecalis and E. faecium isolates. Among E. faecalis, PCR amplification revealed a high incidence of genes encoding for enterococcal surface protein esp (7/9 isolates), enterococcal antigen efaA(fs) (6/9), aggregation substance agg (2/9) and sex-pheromone encoding genes ccf, cob, cpd (which were detected in 9, 5 and 3 out of 9 isolates, respectively). By contrast, only esp (7/16 isolates) and efaA(fm) (10/16) were detected among E.faecium. Antibiotic resistance detected at higher frequencies included rifampicin, nitrofurantoin, ciprofloxacin and levofloxacin. Vancomycin resistance was also detected among E.faecalis and E.faecium. E.faecalis isolat...es showed decarboxylating activity mostly for tyrosine (5/9 isolates), while E faecium isolates showed a broader decarboxylating capacity, involving tyrosine (11/16 isolates) ornithine (6/16), lysine (4/16) and histidine (3/16). Six isolates produced bacteriocins, and genes encoding for enterocins A, B, P, L50, and 1071 were detected. Many isolates tested positive for several of the traits investigated, which raises concerns about their possible role as reservoirs for dissemination of antibiotic resistance and virulence traits in foods.
Keywords:
Virulence / Food / Enterococci / Bacteriocins / Antibiotic resistanceSource:
Food Control, 2009, 20, 4, 381-385Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Ministerio de Sanidad y Consumo [P1042420]
- FIS
- Junta de Andalucia Research Support Programme [AGR230]
- University of Jaen
- Izučavanje regulacije ekspresije gena odabranih industrijskih mikroorganizama (RS-MESTD-MPN2006-2010-143036)
DOI: 10.1016/j.foodcont.2008.06.004
ISSN: 0956-7135
WoS: 000261392100010
Scopus: 2-s2.0-54949158375
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Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Sanchez Valenzuela, Antonio AU - ben Omar, Nabil AU - Abriouel, Hikmate AU - Lucas Lopez, Rosario AU - Veljović, Katarina AU - Martinez Canamero, Magdalena AU - Topisirović, Ljubiša AU - Kojić, Milan PY - 2009 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/367 AB - A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium (16 isolates). Investigation of virulence factors by PCR amplification revealed incomplete sets of cytolysin genes both in E faecalis and E. faecium isolates. Among E. faecalis, PCR amplification revealed a high incidence of genes encoding for enterococcal surface protein esp (7/9 isolates), enterococcal antigen efaA(fs) (6/9), aggregation substance agg (2/9) and sex-pheromone encoding genes ccf, cob, cpd (which were detected in 9, 5 and 3 out of 9 isolates, respectively). By contrast, only esp (7/16 isolates) and efaA(fm) (10/16) were detected among E.faecium. Antibiotic resistance detected at higher frequencies included rifampicin, nitrofurantoin, ciprofloxacin and levofloxacin. Vancomycin resistance was also detected among E.faecalis and E.faecium. E.faecalis isolates showed decarboxylating activity mostly for tyrosine (5/9 isolates), while E faecium isolates showed a broader decarboxylating capacity, involving tyrosine (11/16 isolates) ornithine (6/16), lysine (4/16) and histidine (3/16). Six isolates produced bacteriocins, and genes encoding for enterocins A, B, P, L50, and 1071 were detected. Many isolates tested positive for several of the traits investigated, which raises concerns about their possible role as reservoirs for dissemination of antibiotic resistance and virulence traits in foods. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin EP - 385 IS - 4 SP - 381 VL - 20 DO - 10.1016/j.foodcont.2008.06.004 ER -
@article{ author = "Sanchez Valenzuela, Antonio and ben Omar, Nabil and Abriouel, Hikmate and Lucas Lopez, Rosario and Veljović, Katarina and Martinez Canamero, Magdalena and Topisirović, Ljubiša and Kojić, Milan", year = "2009", abstract = "A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium (16 isolates). Investigation of virulence factors by PCR amplification revealed incomplete sets of cytolysin genes both in E faecalis and E. faecium isolates. Among E. faecalis, PCR amplification revealed a high incidence of genes encoding for enterococcal surface protein esp (7/9 isolates), enterococcal antigen efaA(fs) (6/9), aggregation substance agg (2/9) and sex-pheromone encoding genes ccf, cob, cpd (which were detected in 9, 5 and 3 out of 9 isolates, respectively). By contrast, only esp (7/16 isolates) and efaA(fm) (10/16) were detected among E.faecium. Antibiotic resistance detected at higher frequencies included rifampicin, nitrofurantoin, ciprofloxacin and levofloxacin. Vancomycin resistance was also detected among E.faecalis and E.faecium. E.faecalis isolates showed decarboxylating activity mostly for tyrosine (5/9 isolates), while E faecium isolates showed a broader decarboxylating capacity, involving tyrosine (11/16 isolates) ornithine (6/16), lysine (4/16) and histidine (3/16). Six isolates produced bacteriocins, and genes encoding for enterocins A, B, P, L50, and 1071 were detected. Many isolates tested positive for several of the traits investigated, which raises concerns about their possible role as reservoirs for dissemination of antibiotic resistance and virulence traits in foods.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin", pages = "385-381", number = "4", volume = "20", doi = "10.1016/j.foodcont.2008.06.004" }
Sanchez Valenzuela, A., ben Omar, N., Abriouel, H., Lucas Lopez, R., Veljović, K., Martinez Canamero, M., Topisirović, L.,& Kojić, M.. (2009). Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin. in Food Control Elsevier Sci Ltd, Oxford., 20(4), 381-385. https://doi.org/10.1016/j.foodcont.2008.06.004
Sanchez Valenzuela A, ben Omar N, Abriouel H, Lucas Lopez R, Veljović K, Martinez Canamero M, Topisirović L, Kojić M. Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin. in Food Control. 2009;20(4):381-385. doi:10.1016/j.foodcont.2008.06.004 .
Sanchez Valenzuela, Antonio, ben Omar, Nabil, Abriouel, Hikmate, Lucas Lopez, Rosario, Veljović, Katarina, Martinez Canamero, Magdalena, Topisirović, Ljubiša, Kojić, Milan, "Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin" in Food Control, 20, no. 4 (2009):381-385, https://doi.org/10.1016/j.foodcont.2008.06.004 . .