摘要

       食用发酵食品会增加微生物抗生素抗性基因 (ARG) 在人体肠道中传播的风险。然而，发酵食品中 ARGs 的多样性和分类起源尚不清楚。在这项研究中，以基因组为中心的宏基因组学被用于识别腐殖质中主要细菌物种中 ARGs 的分布模式。总共有 13 个高质量的宏基因组组装基因组 (MAG)（平均完整性为 88.24%，污染率为 2.08%）从 25 个 sufu 样本的组合宏基因组中招募，这些样本被分配到 8 个属。 MAGs 中 ARGs 的数量在不同的系统发育位置不同；与肠球菌属和库氏菌属以及黄杆菌科相关的 MAG 比与乳杆菌属和魏氏菌属相关的 MAG 含有更多的 ARG。在检测到的 12 种 ARG 类型中，所有 MAG 中都存在糖肽抗性基因，84.6%、76.9%、76.9% 和 76.9% 的基因对恶唑烷酮、β-内酰胺、大环内酯-林可酰胺-链霉素和四环素产生抗性分别是 MAG。 MAGs 中 ARGs 的数量和多样性在分类谱系中不同，反映了不同腐殖菌种的抗生素耐药性。因此，由于具有不同 ARG 的物种丰富，涉及微生物物种的严格数量控制，尤其是那些携带大量 ARG 的物种，对于降低通过食用发酵食品摄入 ARG 的风险至关重要。

       Consumption of fermented food increases the risk of dissemination of microbial antibiotic resistance genes (ARGs) in the human intestinal tract. However, the diversity and taxonomic origin of ARGs in fermented foods are not well understood. In this study, genome-centered metagenomics was used to identify distribution patterns of ARGs in major bacterial species in sufu. In total, 13 high-quality metagenome-assembled genomes (MAGs) (with average completeness of 88.24% and contamination of 2.08%) were recruited from a combined metagenome of 25 sufu samples, which were assigned to eight genera. The number of ARGs in MAGs differed in various phylogenetic positions; MAGs associated with the genera Enterococcus and Kurthia, and family Flavobacteriaceae, harbored more ARGs than those associated with the genera Lactobacillus and Weissella. Among the twelve detected ARG types, glycopeptide resistance genes were present in all MAGs, and genes conferring resistance to oxazolidinone, beta-lactam, macrolide-lincosamide-streptogramin, and tetracycline were identified in 84.6%, 76.9%, 76.9%, and 76.9% of the MAGs, respectively. The number and diversity of ARGs in MAGs differed in taxonomic lineages, reflecting antibiotic resistance in different sufu bacterial species. Thus, owing to an abundance of species with diverse ARGs, stringent quantity control involving microbial species, especially those carrying abundant ARGs, is critical to reduce the risk of ARG uptake through the consumption of fermented foods.

https://www.sciencedirect.com/science/article/abs/pii/S0956713520305570