Refaat Salma Sherif, Erdem Zeynep Akinan, Kasapoğlu Muhammed Zahid, Ortakcı Fatih, Dertli Enes
Department of Food Engineering Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University Istanbul Turkey.
Department of Nanotechnology Institute of Nanotechnology and Biotechnology, Istanbul University-Cerrahpaşa Istanbul Turkey.
Food Sci Nutr. 2025 Jul 31;13(8):e70740. doi: 10.1002/fsn3.70740. eCollection 2025 Aug.
Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic products, can harbor antibiotic resistance genes (ARGs), which may transfer to pathogenic microorganisms. This review provides an updated overview of AR in LAB, outlining mechanisms of resistance, both intrinsic and acquired, and their implications for probiotics. Recent studies have reported the presence of resistant LAB strains in food products, highlighting the need for stringent monitoring and regulatory measures. Additionally, the review addresses the declining production of new antibiotics, exacerbating the AR crisis. Advances in bioinformatics offer powerful tools for predicting and identifying ARGs in LAB, providing powerful tools to combat this issue. We also discuss strategies to mitigate AR in LAB, such as the use of nanotechnology, combination therapy, bacteriocins, and the potential role of CRISPR and other genome editing tools.
乳酸菌中的抗生素抗性已成为益生菌和食品行业中一个新出现的问题。乳酸菌是人类微生物群的关键组成部分，广泛应用于益生菌产品中，它可能携带抗生素抗性基因，这些基因可能会转移到致病微生物中。本综述提供了乳酸菌抗生素抗性的最新概述，概述了固有和获得性抗性机制及其对益生菌的影响。最近的研究报告了食品中存在抗性乳酸菌菌株，突出了严格监测和监管措施的必要性。此外，该综述还提到了新抗生素产量下降加剧了抗生素抗性危机。生物信息学的进展为预测和鉴定乳酸菌中的抗生素抗性基因提供了强大工具，为应对这一问题提供了有力手段。我们还讨论了减轻乳酸菌抗生素抗性的策略，如使用纳米技术、联合疗法、细菌素以及CRISPR和其他基因组编辑工具的潜在作用。
