摘要
      抗微生物耐药性（AMR）是全球传染病治疗面临的首要威胁之一。最近的研究强调了发酵食品中抗微生物耐药性基因（ARGs）通过水平基因转移（HGT）促进AMR的潜力。我们研究的重点是调查益生菌产品中常用的菌株（即酸奶和开菲尔）的ARG含量（抗性组）和ARG（移动性组）的移动性潜力。我们使用下一代测序（NGS）对源自各种开菲尔和酸奶菌株的免费可用数据集（n=584）进行了宏基因组分析，以深入了解ARG的多样性、频率和移动性。我们的研究表明，开菲尔和酸奶产品携带不同且大量的ARGs，这些基因通常可能与iMGE或质粒有关，从而赋予其移动性。某些细菌种类，如动物双歧杆菌和嗜热链球菌，被发现具有较高的ARG含量。总的来说，我们的研究结果支持这样一种假设，即ARGs存在于发酵食品中，即酸奶和开菲尔，并有可能导致AMR。
ABSTRACT
Antimicrobial resistance (AMR) is one of the foremost threats facing the treatment of infectious diseases worldwide. Recent studies have highlighted the potential for antimicrobial resistance genes (ARGs) in fermented foods to contribute to AMR via horizontal gene transfer (HGT). The focus of our study was investigating the ARG content (resistome) and mobility potential of the ARGs (mobilome) of bacterial strains commonly used in probiotic products, namely yoghurt and kefir. We performed metagenomic analyses on freely available data sets (n=584) originating from various kefir and yoghurt strains using next generation sequencing (NGS) in order to gain an insight into the ARG diversity, frequency and mobility. Our study shows that kefir and yoghurt products carry diverse and significant amounts of ARGs and that these genes may often be associated with iMGEs or plasmids, conferring mobility. Certain bacteria species such as Bifidobacterium animalis and Streptococcus thermophilus were found to have higher ARG content. Overall, our results support the hypothesis that ARGs are present in fermented foods, namely yoghurt and kefir, and have the potential to contribute to AMR.

https://www.biorxiv.org/content/10.1101/2022.01.12.476061v1.abstract