Persistence and spatial variation of antibiotic resistance genes and bacterial populations change in reared shrimp in South China

Su, Haijun; Hu, Xiaojuan; Xu, Yu; Xu, Wujie; Huang, Xiaoshuai; Wang, Guoliang; Yang, Keng; Li, Zhuojia; Cao, Yucheng

doi:10.1016/j.envint.2018.07.007

Cited by 65 publications

(27 citation statements)

References 53 publications

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“…The presence of these genetic elements can facilitate the transfer of selected genes to genetically related and unrelated strains via the food chain 67 . A previous study has also shown a strong positive correlation of the presence of bla sul1 and bla qnrD genes with the abundance of Proteobacteria; bla cmlA and bla floR genes with the abundance of Bacteroidetes; bla floR and bla sul2 with Firmicutes; and bla cmlA , bla tetG , bla qnrB, and bla qnrA with the abundance of Acidobacteria and Cyanobacteria 55 . Notably, these five phyla (i.e., Proteobacteria, Bacteroidetes, Firmicutes, Acidobacteria, and Cyanobacteria) were dominant phyla among farm-raised shrimp from Ecuador 55 .…”

Section: Discussionmentioning

confidence: 62%

“…In our study, the gut microbiota of shrimp samples collected from the U.S. had a higher abundance of Proteobacteria and Planctomyces and had a lower abundance of Tenericutes and Bacteroidetes. A study characterizing the gut microbiota of adult Litopenaeus vannamei raised in farms located in China reported that the adult shrimp gut from farm-A was dominated by Proteobacteria, Tenericutes, Firmicutes, Planctomyces, and Verrucomicrobia 55 . Parallel findings were reported wherein L. vannamei samples were collected from Mexico, showing a higher abundance of Proteobacteria, Cyanobacteria, Actinobacteria, Gemmatimonadetes, Bacteroidetes, and Firmicutes 56 .…”

Section: Discussionmentioning

confidence: 99%

“…Pure culture bacterial DNA isolated from broth culture was used for real-time PCR assays. DNA samples were tested for the presence of antibiotic resistance genes (bla KPC , bla OXA-48 , bla NDM , bla VIM , bla CTX-M , bla IMP , bla CMY , bla ACC , bla SHV , and bla TEM ) by real-time PCR assay as previously described 55,68,74,75 .…”

Section: Isolation Of Esbl and Carbapenem-resistant Bacterial Strainsmentioning

confidence: 99%

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Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Sharma

Nagpal

Jackson

et al. 2021

Sci Rep

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In the United States, farm-raised shrimp accounts for ~ 80% of the market share. Farmed shrimp are cultivated as monoculture and are susceptible to infections. The aquaculture industry is dependent on the application of antibiotics for disease prevention, resulting in the selection of antibiotic-resistant bacteria. We aimed to characterize the prevalence of antibiotic-resistant bacteria and gut microbiome communities in commercially available shrimp. Thirty-one raw and cooked shrimp samples were purchased from supermarkets in Florida and Georgia (U.S.) between March–September 2019. The samples were processed for the isolation of antibiotic-resistant bacteria, and isolates were characterized using an array of molecular and antibiotic susceptibility tests. Aerobic plate counts of the cooked samples (n = 13) varied from < 25 to 6.2 log CFU/g. Isolates obtained (n = 110) were spread across 18 genera, comprised of coliforms and opportunistic pathogens. Interestingly, isolates from cooked shrimp showed higher resistance towards chloramphenicol (18.6%) and tetracycline (20%), while those from raw shrimp exhibited low levels of resistance towards nalidixic acid (10%) and tetracycline (8.2%). Compared to wild-caught shrimp, the imported farm-raised shrimp harbored distinct gut microbiota communities and a higher prevalence of antibiotic-resistance genes in their gut. The presence of antibiotic-resistant strains in cooked shrimps calls for change in processing for their mitigation.

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Section: Discussionmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 99%

Section: Isolation Of Esbl and Carbapenem-resistant Bacterial Strainsmentioning

confidence: 99%

See 1 more Smart Citation

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Sharma

Nagpal

Jackson

et al. 2021

Sci Rep

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“…Therefore, improving the quality of cultured mud crabs is of great significance for development of this industry. Many factors affect the quality of raised animals, including breeding areas, environment, and food 30,39,[40][41][42][43] . In this study, mud crabs were raised in an ecotrophic culture mode in outside ponds.…”

Section: Discussionmentioning

confidence: 99%

Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota

Tang

Wang

Wei

et al. 2020

Sci Rep

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Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. Here, we examined Scylla paramamosain collected within the main four producing areas in China from north sampling point (NP) and south sampling point (SP), respectively. The contents of flavouring-related substances in hepatopancreas, muscles and gonads were determined by highperformance liquid chromatography (HPLC). Meanwhile, high-throughput sequencing of 16S RNA gene was used to reveal the diversity distribution of gut microbiota at each sample collection point. Comparisons among flavor substances of edible parts, the implied higher temperature in SP may be beneficial to the accumulation of flavor substances in gonads, while lower temperature in NP may be beneficial to the accumulation of flavor substances in muscles and hepatopancreas. The gut microbiota of crabs, was analyzed via 16S rRNA gene sequencing. The results of gut microbiota showed that there were significant differences in the distribution of gut microbiota in NP and SP. The microbiota composition of SP has a high distribution richness and no absolute dominant bacteria, while NP has absolute dominant bacteria and its microbiota richness was lower than SP. The results of redundancy analysis (RDA) showed that there was a significant correlation between temperature and the relative abundance of gut microbiota, and a significant correlation between gut microbiota and the content of flavor substances. This study indicates that temperature may be one of the main factors for the differences of flavor substances between SP and NP, which was most probably mediated by gut microbiota. Further exploration is needed with laboratory experiments in which the environment is more precisely controlled if these views are to be determined.Mud crab Scylla paramamosain is a commercially important crab widely distributed along the coast of southern China and other Indo-Pacific countries 1-3 . Because of its abundance, fast growth, and high market value, this species is important for both fisheries and aquaculture in southern China 4,5 . S. paramamosain have been targeted for aquaculture throughout the Asian region 6,7 and provide commercially viable fishery resources for coastal fishing communities due to high prices in domestic and overseas markets 1,8-11 .S. paramamosain has received increasing attention for its great taste, abundant nutrients and medicinal uses 5,12 . The price of the crab depends highly on its flavor. Due to the flavor differences, the market price of mud crabs varies greatly, that good quality mud crabs costing up to $20/kg with more than those of lower quality. A full and well-developed phenotype is often the premise of good quality, especially gonads of female (the gonads of male mud crabs are very small and represent a negligible edible part). Well-developed ovaries of crabs ensure a high market price, and so female crabs with developed ovaries (Fig. S1A,C) receive a higher price compared with male crabs (Fig. S1B,D). Similar to E. sinensis, ...

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“…The tetQ gene is primarily associated with binding chromosomal elements and encodes their translocation, which allows plasmids to be transferred into other genera (Jones et al, 1992). Bacterial population play an important role in the evolution of ARGs (Song et al, 2017;Su et al, 2018). It is likely that the shifts in the relative abundance of specific ARGs and selective pressure reflected changes in the bacterial community composition under mesophilic conditions.…”

Section: Discussionmentioning

confidence: 99%

Differences in Tetracycline Antibiotic Resistance Genes and Microbial Community Structure During Aerobic Composting and Anaerobic Digestion

Luo

Zhang

et al. 2020

Front. Microbiol.

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Antibiotics are widely added to swine forage and are the main reason for the environmental accumulation of antibiotic resistance genes (ARGs) in swine manuredwelling microorganisms. Aerobic composting (AC) and anaerobic digestion (AD) are efficient methods for converting swine manure to bio-fertilizer while degrading residual antibiotics. However, the influence of these methods on ARG accumulation and the difference in their efficiency have rarely been investigated. In this study, we explored the variations in four tetracycline antibiotics (TCs) and their associated ARGs and in microbial communities after AC and AD treatment. After full-scale manure AC and AD, the four TCs were removed effectively. AD had a higher TC removal efficiency than AC and a slower rate of TC-associated ARG accumulation. In addition, the community structure was more stable in the AC and AD manures than in untreated manure, and the relationship among microbial species also evolved into competition from mutualism after both AC and AD treatment. It was also speculated that the genera Acholeplasma and Arthrobacter were the possible hosts of tetO, tetW, and tetQ; the shift in the prokaryotic community composition and the alleviation of selective pressure by TC degradation led to decreased relative abundance of ARGs in AD-and AC-treated manure.

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Persistence and spatial variation of antibiotic resistance genes and bacterial populations change in reared shrimp in South China

Cited by 65 publications

References 53 publications

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Antibiotic-resistant bacteria and gut microbiome communities associated with wild-caught shrimp from the United States versus imported farm-raised retail shrimp

Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota

Differences in Tetracycline Antibiotic Resistance Genes and Microbial Community Structure During Aerobic Composting and Anaerobic Digestion

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