摘要
      质粒是抗微生物耐药性基因（ARGs）的相关库，这些基因赋予宿主适应性优势，并且可以水平转移。本研究的目的是开发一种偶联程序，以监测在一系列与食物链相关的情况下，包括温度（20-30°C）、，pH（5.0–9.0）或存在一些杀生物剂（苯扎氯铵、次氯酸钠或过乙酸）。在37°C下18小时后，LB肉汤中的平均结合率为2.09e-04，在食物基质（牛奶）中观察到类似的结合率。在低于37°C的温度、碱性pH（尤其是在pH 9.0）或苯扎氯铵存在下，偶联减少。过乙酸和次氯酸钠略微提高了结合率，分别达到5.59e-04和6.77e-03。所述的缀合程序可用于确定通过质粒缀合导致ARGs传播增强的风险场景，以及确定损害质粒缀合和解决抗微生物耐药性的新干预策略。
Abstract
Plasmids are relevant reservoirs of antimicrobial resistance genes (ARGs) which confer adaptive advantages to their host and can be horizontally transferred. The aims of this study were to develop a conjugation procedure to monitor the horizontal transfer of a 193 kb plasmid containing the extended-spectrum β-lactamase production gene blaCTX-M-14 between two Escherichia coli strains under a range of food chain-related scenarios, including temperature (20–37 °C), pH (5.0–9.0) or the presence of some biocidal agents (benzalkonium chloride, sodium hypochlorite or peracetic acid). The average conjugation rate in LB broth after 18 h at 37 °C was 2.09e-04 and similar rates were observed in a food matrix (cow's milk). The conjugation was reduced at temperatures below 37 °C, at alkaline pH (especially at pH 9.0) or in the presence of benzalkonium chloride. Peracetic acid and sodium hypochlorite slightly increased conjugation rates, which reached 5.59e-04 and 6.77e-03, respectively. The conjugation procedure described can be used to identify risk scenarios leading to an enhanced ARGs transmission via plasmid conjugation, as well as to identify novel intervention strategies impairing plasmid conjugation and tackling antimicrobial resistance.

https://www.sciencedirect.com/science/article/pii/S2665927122002271