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Microbiological safety of spices and their interaction with antibiotics: implications for antimicrobial resistance and their role as potential antibiotic adjuncts |
Rachel E. Moore,* B. Cherie Millar,*,**,*** Jayachandran R. Panickar****and John E. Moore*,**,*** |
*Department of Bacteriology, Northern Ireland Public Health Laboratory, Belfast City Hospital, Lisburn Road, Belfast, Northern Ireland, BT9 7AD, UK, **School of Biomedical Sciences, Ulster University, Cromore Road, Coleraine, BT52 1SA, Northern Ireland, UK, ***Centre for Experimental Medicine, Queen’s University, 97 Lisburn Road, Belfast BT9 7BL, Northern Ireland, UK, ****Department of Paediatrics, Sheikh Khalifa Medical City, Abu Dhabi, United Arab Emirates
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Abstract
Objectives
A
study was undertaken to: 1. examine contaminating bacteria on a variety of
spices purchased at retail market; 2. investigate if spice bacterial
enrichments alter the phenotype of 13 bacterial foodborne and clinical
pathogens and 1 probiotic organism; and 3. investigate if spices can alter
antimicrobial activity of seven clinical antibiotics against 16 bacterial
foodborne/clinical pathogens.
Materials and
Methods
Microbiological
examination was undertaken employing 27 spice varieties with four antibiotics
and 15 bacterial pathogens.
Results
Bacteriological
contamination levels varied amongst spice varieties, ranging from Kasmin chilli
powder (7.5 × 106 cfu/g; log10 6.88
cfu/g) to ginger (1.5 × 104 cfu/g; log10 4.18 cfu/g); mean contamination was 1.38 × 106 cfu/g
(log10 6.14 cfu/g). Four species within the
genus Bacillus were identified (Bacillus megaterium, Bacillus
subtilis, Bacillus licheniformis, and Bacillus cereus).
There was no phenotypic difference with the 14 bacteria, with bacterial colony
growth/proliferation, pigment production, or with adhesin and mucoid
production. None of the spice cultures inhibited any of the 14 bacterial
species examined. In the case of doxycycline, amoxicillin, colistin,
erythromycin, and piperacillin/tazobactam, the zone of inhibition increased
with the inclusion of the 26 spice varieties, suggesting that the spices were
interacting synergistically with the antibiotic, thus making the antibiotic
more potent against the bacteria tested.
Conclusions
This
study demonstrates a positive interaction between spices and conventional
antibiotics. Given the burden of antimicrobial resistance (AMR) worldwide, but
particularly in South Asian countries (India and Pakistan), any food-related
innovation that can help maximize the potency of existing antibiotics is to be
encouraged and developed. The specific mechanism as to how spices increase the
potency of antibiotics needs to be elucidated, as well as novel food (spice)
delivery modalities including novel medicinal foodstuffs or functional foods,
that can harness this beneficial effect for medicine and society.
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Received: 05 September 2018
Published: 05 April 2019
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Corresponding Authors:
Professor. John E. Moore, Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Belfast BT9 7AD, Northern Ireland, United Kingdom.
E-mail: jemoore@niphl.dnet.co.uk
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香辛料的微生物安全性及其与抗生素的相互作用:对抗菌素耐药性的影响及其潜在抗生素辅助剂作用
【目的】进行了一项研究:1. 检查零售市场上购买的各种香辛料上的污染细菌; 2. 研究香辛料中的细菌富集是否会改变,3种细菌食源性和临床病原体以及1种益生菌的表型; 3. 调查香辛料是否可以改变七种临床抗生素对16种细菌食源性/临床病原体的抗菌活
【材料和方法】使用含有4种抗生素和15种细菌病原体的27种香辛料进行微生物检验。
【结果】不同品种的香辛料细菌污染程度各不相同,从Kasmin辣椒粉(7.5×106 cfu / g; log10 6.88 cfu / g)到生姜(1.5×104 cfu / g; log10 4.18 cfu / g);平均污染为1.38×106cfu / g(log10 6.14cfu / g)。鉴定了芽孢杆菌属中的四种(巨大芽孢杆菌、枯草芽孢杆菌、地衣芽孢杆菌和蜡状芽孢杆菌)。14种细菌没有表型差异,细菌菌落生长/增殖,色素产生,或粘附素和粘液产生。没有一种香辛料培养物抑制所检查的14种细菌中的任何一种。在多西环素、阿莫西林、粘菌素、红霉素和哌拉西林等存在情况下,抑制区随着26种香辛料品种的加入而增加,这表明香辛料与抗生素协同作用,从而使抗生素更有效。
【结论】该研究证明了香辛料与常规抗生素之间的相互协同作用。考虑到全球抗菌素耐药性(AMR)的负担,特别是在南亚国家(印度和巴基斯坦),应鼓励和发展任何有助于最大化现有抗生素效力的与食品相关的创新。需要阐明关于香辛料如何增加抗生素效力的具体机制,以及包括新型药用食品或功能性食品的新型食品(香辛料)递送方式,其可以利用这种对医学和社会的有益效果。
关键词:
抗生素抗性,
抗菌素耐药性,
芽孢杆菌,
食源性病原菌,
微生物学,
铜绿假单胞菌,
香辛料
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