Fourier transform-infrared assessment of cholesterol effect on antibiotic resistance of Salmonella Typhimurium

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dc.contributor.authorIlgaz, Ceren
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:44:52Z
dc.date.available2025-01-06T17:44:52Z
dc.date.issued2022
dc.description.abstractIn this study, the effect of cholesterol on antibiotic resistance of Salmonella Typhimurium was investigated. Antibiotic resistance patterns revealed that the bacterium was susceptible to ampicillin, streptomycin, sulfamethoxazole/trimethoprim, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin and resistant to penicillin, erythromycin, and vancomycin. The minimum inhibitory concentrations (MICs) of ampicillin, streptomycin, ciprofloxacin, and sulfamethoxazole/ trimethoprim antibiotics were found as 16, 128, 0.25, and 16 mg/L, respectively. When the effect of cholesterol on antibiotic resistivity was examined, it was found that MICs increased in cholesterol medium than in non-cholesterol medium. The increase in MICs and decrement in inhibition zones was considered as the decreasing effect of cholesterol on the sensitivity of Salmonella Typhimurium. The effect of cholesterol on the antibiotic sensitivity of Salmonella Typhimurium was also assessed by Fourier transformed infrared (FT-IR) spectroscopy, and the results indicated that new functional groups were observed at different wavelengths in the presence of cholesterol. Practical applications Antibiotic resistance is a global phenomenon resulting in the emergence of pathogens with resistance to clinically important antibiotics. Antibiotic resistance in foodborne pathogens such as Salmonella is a major concern for public health safety. Significant increase in bacterial resistance makes it increasingly necessary to develop new drugs and antibiotic activity modifiers and effective techniques for treatment. Fourier transformed infrared (FT-IR) can be used as a rapid and precise method for the assessment of cholesterol effect on antibiotic resistance pattern of Salmonella Typhimurium.
dc.identifier.doi10.1111/jfpp.15416
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85103667579
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15416
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3221
dc.identifier.volume46
dc.identifier.wosWOS:000637467000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntımıcrobıal Resıstance
dc.subjectIdentıfıcatıon
dc.titleFourier transform-infrared assessment of cholesterol effect on antibiotic resistance of Salmonella Typhimurium
dc.typeArticle

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