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Effect of cheese consumption on emergence of antimicrobial resistance in the intestinal microflora induced by a short course of amoxicillin–clavulanic acid
Author(s) -
Bertrand X.,
Dufour V.,
Millon L.,
Beuvier E.,
GbaguidiHaore H.,
Piarroux R.,
Vuitton D.A.,
Talon D.
Publication year - 2007
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.03148.x
Subject(s) - clavulanic acid , antimicrobial , amoxicillin , microbiology and biotechnology , biology , food science , antibiotic resistance , amoxicillin/clavulanic acid , antibiotics
Aim: To study in a sequential prospective trial, the effect of cheese consumption on the emergence of Escherichia coli and enterococci resistance to amoxicillin after amoxicillin–clavulanic acid (amoxiclav) treatment. Methods and Results: The study comprised two phases separated by 1 year. Each phase lasted 75 days for each volunteer (from day −13 to day 61). During the first phase, 18 healthy volunteers were given a 1‐g dose of amoxiclav orally twice a day for 5 days (from day 0 to day 4). The design of phase 2 was identical to that of phase 1, except that the volunteers consumed 100 g of hard‐cooked cheese from day −6 to day 19. Faecal samples were collected 20 times throughout the trial and were quantitatively assayed for total and amoxicillin‐resistant (Amox R ) E. coli and enterococci. The consumption of experimental cheese was associated with a decrease of Amox R enterococci during the post‐antibiotic period, with the maximum level of Amox R enterococci falling from 6·2% to 0·03%. This effect was not observed for E. coli , and the type of cheese (raw milk vs pasteurized milk) did not influence the results. Conclusions: Consumption of cheese during amoxiclav treatment reduces the emergence of Amox R enterococci in faeces. Significance and clinical impact of the Study: Our clinical pilot trial suggests that there are likely to be benefits from consuming probiotic‐containing cheese during antibiotic treatment.