The development of antibiotic resistance of the probiotic strain Lactiplantibacillus plantarum 8P-A3 is associated with changes in the structure of extracellular vesicules and the character of their effect on bacterial biofilms
For the first time, it was shown that the development of resistance to antibiotics (amoxicillin and clarithromycin) in vitro in the probiotic strain Lactiplantibacillus plantarum 8p-a3, associated with large-scale genomic rearrangements, a change in the profile of phenotypic sensitivity to antimicrobials of different groups, and the evolution of virulence, is also accompanied by significant changes in the lactobacillus-derived extracellular membrane vesicles transferring lipids, polysaccharides, proteins, and nucleic acids. The changes are related to the structure and cargo of vesicles, as well as their activity against biofilms of opportunistic bacteria. The data obtained are relevant for understanding the molecular mechanisms of survival of microorganisms under the selective pressure of antimicrobials, the functional potential of the probiotic vesicles and assessing their safety.
Authors
- О. А. Чернова (ORCID: https://orcid.org/0000-0003-2737-0223)
- Chernov Vm (ORCID: https://orcid.org/0000-0002-2058-6358)
- Artur Khannanov (ORCID: https://orcid.org/0000-0001-5119-8449)
- Darya E. Zhuravleva (ORCID: https://orcid.org/0000-0002-6264-0914)
- M. S. Fedorova
- Yuriy F. Zuev (ORCID: https://orcid.org/0000-0002-6715-2530)
- Vadim V. Salnikov (ORCID: https://orcid.org/0000-0002-2367-672X)
- Maria Markelova (ORCID: https://orcid.org/0000-0001-7445-2091)
- Dzhigangir A. Faizullin (ORCID: https://orcid.org/0000-0002-2872-732X)
- Airat R. Kayumov (ORCID: https://orcid.org/0000-0001-7195-1557)
- М. П. Кутырева (ORCID: https://orcid.org/0000-0001-6674-8685)
- N. B. Baranova
Institutions
- Kazan Federal University (RU)
- Kazan Institute of Biochemistry and Biophysics (RU)
Publication Details
- Journal
- Доклады Российской академии наук Науки о жизни
- Published
- 2024-12-24
- DOI
- https://doi.org/10.31857/s2686738924060059
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00