Adaptive evolution of Salmonella Typhimurium LT2 exposed to carvacrol lacks a uniform pattern

Pagan, Elisa ; Merino, Natalia (Universidad de Zaragoza) ; Berdejo, Daniel (Universidad de Zaragoza) ; Campillo, Raul (Universidad de Zaragoza) ; Gayan, Elisa (Universidad de Zaragoza) ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Pagan, Rafael (Universidad de Zaragoza)

Resumen: Emergence of genetic variants with increased resistance/tolerance to natural antimicrobials, such as essential oils, has been previously evidenced; however, it is unknown whether mutagenesis follows a general or a specific pattern. For this purpose, we carried out four adaptive laboratory evolutions (ALE) in parallel of Salmonella enterica Typhimurium with carvacrol. After 10 evolution steps, we selected and characterized one colony from each lineage (SeCarA, SeCarB, SeCarC, and SeCarD). Phenotypic characterization of the four evolved strains revealed enhanced survival to lethal treatments; two of them (SeCarA and SeCarB) showed an increase of minimum inhibitory concentration of carvacrol and a better growth fitness in the presence of carvacrol compared to wild-type strain. Whole genome sequencing revealed 10 mutations, of which four (rrsH, sseG, wbaV, and flhA) were present in more than one strain, whereas six (nirC, fliH, lon, rob, upstream yfhP, and upstream argR) were unique to individual strains. Single-mutation genetic constructs in SeWT confirmed lon and rob as responsible for the increased resistance to carvacrol as well as to antibiotics (ampicillin, ciprofloxacin, chloramphenicol, nalidixic acid, rifampicin, tetracycline, and trimethoprim). wbaV played an important role in increased tolerance against carvacrol and chloramphenicol, and flhA in cross-tolerance to heat treatments. As a conclusion, no common phenotypical or genotypical pattern was observed in the isolated resistant variants of Salmonella Typhimurium emerged under carvacrol stress. Furthermore, the demonstration of cross-resistance against heat and antibiotics exhibited by resistant variants raises concerns regarding food safety.

Idioma: Inglés

DOI: 10.1007/s00253-023-12840-6

Año: 2024

Publicado en: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 108, 1 (2024), [14 pp.]
ISSN: 0175-7598

Factor impacto JCR: 4.3 (2024)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 42 / 177 = 0.237 (2024) - Q1 - T1

Factor impacto SCIMAGO: 0.967 - Applied Microbiology and Biotechnology (Q1) - Medicine (miscellaneous) (Q1) - Biotechnology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/MEC/FPU17-02441
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00
Financiación: info:eu-repo/grantAgreement/ES/MINECO/PGC2018-093789-B-I00

Tipo y forma: Article (Published version)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)