School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China; Analysis and Testing Center, Jiangnan University, Wuxi, Jiangsu 214122, China.
J Hazard Mater. 2024 Dec 5;480:135858. doi: 10.1016/j.jhazmat.2024.135858. Epub 2024 Sep 19.
Disinfectants are widely used in food production and environmental sanitation to prevent illness, but bacteria resistance to these disinfectants and co-resistance to antibiotics pose a threat to public health. This study investigated the impact of commonly used disinfectants on the resistance of Salmonella Typhimurium (ST) to disinfectants and antibiotics, and explored the metabolic mechanisms underlying the resistance changes. The results showed that subinhibitory concentrations of disinfectants had a minor impact on the resistance of ST to four disinfectants. However, chlorine-containing disinfectants stress enhanced bacteria resistance to ampicillin, while quaternary ammonium compounds stress increased resistance to tetracycline and gentamicin. Untargeted metabolomics analysis revealed significant changes in glutathione metabolism and lysine and valine degradation pathways after disinfectant exposure. Specifically, ST activated lysine decarboxylation, leading to a significant decrease in lysine levels after benzalkonium chloride exposure, while valine and leucine degradation pathways were activated by sodium hypochlorite stress. The addition of downregulated L-lysine and L-valine increased the sensitivity of ST to antibiotics, providing further evidence for the findings of metabolomics. This study provides guidance for the proper use of disinfectants in food processing and establishes a strategy based on metabolomics to control antibiotic-resistant bacteria.
消毒剂广泛应用于食品生产和环境卫生中，以预防疾病，但细菌对这些消毒剂的耐药性和对抗生素的共同耐药性对公众健康构成了威胁。本研究调查了常用消毒剂对沙门氏菌（ST）对消毒剂和抗生素耐药性的影响，并探讨了耐药性变化的代谢机制。结果表明，亚抑菌浓度的消毒剂对 ST 对四种消毒剂的耐药性影响较小。然而，含氯消毒剂应激增强了细菌对氨苄西林的耐药性，而季铵化合物应激增加了对四环素和庆大霉素的耐药性。非靶向代谢组学分析显示，消毒剂暴露后谷胱甘肽代谢和赖氨酸和缬氨酸降解途径发生显著变化。具体而言，ST 激活赖氨酸脱羧作用，导致苯扎氯铵暴露后赖氨酸水平显著下降，而过氧化氢应激激活缬氨酸和亮氨酸降解途径。下调 L-赖氨酸和 L-缬氨酸的添加增加了 ST 对抗生素的敏感性，为代谢组学的发现提供了进一步的证据。本研究为食品加工中消毒剂的正确使用提供了指导，并建立了基于代谢组学的控制抗生素耐药菌的策略。
