Lactobacilli decrease the susceptibility of Salmonella Typhimurium to azithromycin.
Lya Blais1, Laurence Couture1, Isabelle Laforest-Lapointe1
1Département de biologie, Université de Sherbrooke, Sherbrooke, Québec, Canada.
Microbiology Spectrum
|June 25, 2024
Summary
Lactobacilli strains induce azithromycin tolerance in Salmonella Typhimurium through two distinct mechanisms: media acidification and metabolic changes. This highlights the importance of microbial interactions in antibiotic resistance.
Area of Science:
- Microbiology
- Bacterial Interactions
- Antibiotic Resistance
Background:
- Bacteria engage in complex interactions during infections and within host-associated microbial communities.
- Salmonella enterica serovar Typhimurium is a significant foodborne pathogen and a model organism for studying microbial community dynamics.
Purpose of the Study:
- To investigate how lactobacilli strains influence the sensitivity of Salmonella Typhimurium to azithromycin.
- To elucidate the mechanisms by which lactobacilli induce antibiotic tolerance in S. Typhimurium.
Main Methods:
- Co-culturing S. Typhimurium with lactobacilli strains and exposing to acidified media.
- Performing high-throughput single-gene deletion assays in S. Typhimurium under co-culture and acidic conditions.
- Analyzing genes involved in envelope homeostasis, membrane permeability, and metabolic changes.
Main Results:
- Lactobacilli co-culture and acidified media induced azithromycin tolerance in S. Typhimurium.
- Acidification affected envelope homeostasis, while lactobacilli presence involved different mechanisms, potentially metabolic.
- Both conditions identified genes related to envelope homeostasis and membrane permeability.
Conclusions:
- Lactobacilli induce S. Typhimurium azithromycin tolerance via at least two distinct pathways.
- Understanding these interactions is crucial for addressing antibiotic resistance in pathogens.
- The broader microbial community context significantly influences bacterial responses to antibiotics.
