How blueberries can limit the crisis of antibiotic resistance


New research has revealed that blueberry molecules make bacteria more susceptible to antibiotics and reveal the dual mechanisms they use.
As the Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO) assume that antibiotic resistance is “global public health.”

Excessive use of antibiotics in humans and animals has led to the development of drug-resistant “superfusion”. Density, global migration, and poor hygiene are just a few reasons why the problem of drug resistance is increasing.

Some researchers went even further to warn that “we are on the verge of returning to the preantibiotichna era, in the light of infections that can become deadly.”

In this context, scientists are trying to find innovative and sometimes unconventional solutions using insects or even mucus to find compounds that can be fatal to supervisors.

Now researchers from McGill University in Quebec, working with INRS in Montreal – both in Canada – have decided to investigate the potential of blueberries to fight infection.

Natalie Tuffendji, Professor of Chemical Engineering at McGill, is the lead author of this study. Tuffengji and colleagues found that cranberry extract makes bacteria more susceptible to antibiotics. The authors publish their results in Advanced Science Magazine.

Cranberry extract stops antibiotic resistance

The widespread belief that cranberry juice helps treat urinary tract infections (UTI) led by prof. Tufendzhi and his team studied blueberries. Thus, scientists chose bacteria that cause UTIs, pneumonia and gastroenteritis, including Proteus mirabilis, Pseudomonas aeruginosa and Escherichia coli for this study.

They placed blueberry extract in bacterial cultures and found that blueberry molecules made the culture more susceptible to antibiotics in two ways.
First, blueberry extract makes bacterial membranes more permeable to antibiotics. Second, blueberry extract destroys the mechanism by which bacteria are used to remove antibiotics.

“When we treat bacteria in the laboratory with antibiotics, they become immune over time,” said Prof. Tuffendji.
Dual action of cranberry extract makes it effective even at lower doses. After finding this mechanism in cell culture, the scientists repeated the results in insect patterns.

“This is a very interesting result,” said study co-author Eric Desio, a microbiology professor at INRS, who continued, “Activities that work through molecules called proanthocyanidins work together to achieve this result.”

“We need to do more research to find out which are the most active in terms of synergy with antibiotics,” Professor Déziel added.

Tufendzhi repeated the same idea and said: “We want to continue this research. Our hope is to reduce the dose of antibiotics used for the treatment of humans and animals as part of efforts to combat antibiotic resistance.”

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