Meropenem-induced cross-protection in Salmonella enterica resistant variants: Insights from adaptive laboratory evolution and whole genome sequencing
Tavares da Silva, Ruthchelly ; García-Penas, Ivo (Universidad de Zaragoza) ; Espina, Laura ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Magnani, Marciane ; Pagán, Rafael (Universidad de Zaragoza)
Resumen: Adaptive laboratory evolution (ALE) assay provides a deep understanding of the genetic mechanisms and processes involved in bacterial responses. This study aimed to obtain resistant-variants (RVs) of Salmonella enterica subsp. enterica Typhimurium (SeT) and Enteritidis (SeE) after ALE assays with meropenem (MPM); to identify genetic modifications of RVs responsible for their increased resistance; and to evaluate their cross-protection against antibiotics and food preservatives (heat and carvacrol). Five MPM-RVs from SeT (SeT_M1-5) and one from SeE (SeE_M5) showed a 100 % increase in MPM minimum inhibitory concentrations (from 0.0312 to 0.0625 μg/mL). MPM-RVs had lower maximum growth rates and/or longer lag times, except in SeT_M5 and SeE_M3, which maintained or even improved growth fitness in the presence of MPM. Whole genome sequencing of RVs revealed single mutations in AMR-related and -unrelated genes in most MPM-RVs: spoT in SeT_M1, glnA in SeT_M2, thrS in SeT_M4 and SeE_M2, and mrdA in SeT_M5, SeE_M3 and SeE_M5. Two mutations were identified in SeT_M3 and SeE_M4: spoT and znuA in SeT_M3 and AWJ12_RS14025 and rfbF in SeE_M4. The individual mutations resulted in cross-protection to at least one of the antibiotics tested and/or heat (reductions of up to 3.8–4.3 cycles of inactivation for MPM-RVs in contrast to 4.7 and 5.3 cycles for SeE and SeT, respectively) and/or carvacrol (3.4–3.7 cycles for MPM-RVs in contrast to 4.4 cycles for SeT). These findings highlight the importance of preventing the emergence of resistant bacterial variants, considering the cross-protection to other antibiotics and food preservatives, which plays an important role in spreading resistance in food chain.
Idioma: Inglés
DOI: 10.1016/j.fm.2025.104823
Año: 2025
Publicado en: FOOD MICROBIOLOGY 132 (2025), 104823 [12 pp.]
ISSN: 0740-0020
Financiación: info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-10-17-14:21:23)
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Idioma: Inglés
DOI: 10.1016/j.fm.2025.104823
Año: 2025
Publicado en: FOOD MICROBIOLOGY 132 (2025), 104823 [12 pp.]
ISSN: 0740-0020
Financiación: info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-10-17-14:21:23)
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Record created 2025-06-12, last modified 2025-10-17