Influence of the Type of Diet on the Incidence of Pathogenic Factors and Antibiotic Resistance in Enterococci Isolated from Faeces in Mice
Metadatos
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MDPI
Materia
Enterococci Virulence Antibiotic resistance Olive oil High fat diets
Fecha
2019-09-02Referencia bibliográfica
Sánchez, B., Cobo, A., Hidalgo, M., Martínez-Rodríguez, A. M., Prieto, I., Gálvez, A., & Martínez-Cañamero, M. (2019). Influence of the Type of Diet on the Incidence of Pathogenic Factors and Antibiotic Resistance in Enterococci Isolated from Faeces in Mice. International journal of molecular sciences, 20(17), 4290.
Patrocinador
This research was funded by University of Jaén (PP2009/13/03) (to IP) and Junta de Andalucía (PI Excelencia_2010 AGR 6340) (to M.M.-C).Resumen
A comparative study on potential risks was carried out in a collection of 50 enterococci
isolated from faeces of mice fed a standard or a high-fat diet enriched with extra virgin olive oil,
refined olive oil or butter, at the beginning, after six weeks and after twelve weeks of experiments.
Strains were biochemically assessed and genetically characterized. E. faecalis and E. casseliflavus were
the most frequently isolated species in any diet and time points. Apart from the fact of not having
isolated any strain from the virgin olive oil group during the last balance, we found statistically
significant differences (p < 0.05) among the diets in the percentage of antibiotic resistance and in
the presence of the enterococcal surface protein gene (esp), as well as a tendency (p < 0.1) for the
presence of the tyrosine decarboxylase gene (tdc) to increase over time in the group of isolates from
the standard diet. When the resistance of the strains to virgin or refined olive oil was studied, only the
group of enterococci from high fat diets showed a significantly higher percentage of resistance to
refined olive oil (p < 0.05), while both types of oil equally inhibited those isolated from the standard
diet (p > 0.05).