A new study from Washington University School of Medicine, St. Louis elucidates major steps in the course of how bacteria convert antibiotics into a meal. The outcomes can result in new means to remove antibiotics from water and land, as said by the researchers. Drug resistance is a grave and aggravating issue that intimidates to place medical care again to a point when antibiotics were not yet invented and infectious disease was the leading reason for death globally.
Modern agricultural and industrial methods are speeding up the augmentation of antibiotic resistance by drenching the milieu with active drugs. Genetic material is easily shared by bacteria. So when antibiotics permeate the soil and water, resident bacteria counter by diffusing antibiotic resistance genes across the community.
The research team aspired to comprehend how few environmental bacteria not only resist antibiotics but also nosh on them. They examined 4 distantly linked strains of soil bacteria that all thrive on a diet of only penicillin. Penicillin was the foremost antibiotic invented, but it has fallen out of preference owing to resistance.
The team discovered 3 separate genes sets that became active as the bacteria consumed penicillin but dormant while the bacteria consumed sugar. The 3 gene sets match up to 3 steps taken by the bacteria to convert a fatal compound into a food.
All of the bacteria begin by deactivating the antibiotic’s hazardous element. After the toxin is deactivated, they chop off an appetizing part and consume it. Comprehending the steps entailed in transforming an antibiotic into a meal can assist the scientists to bioengineer bacteria to clearout waterways and soil polluted with drugs and thus, dawdle the dispersion of drug resistance.
In another study, the researchers at the Catholic University of Brasilia and MIT say they have surfaced with a streamlined strategy to develop antimicrobial peptides as potent drugs to combat antibiotic-resistant bacteria.
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