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  1. National Taiwan Ocean University Research Hub
  2. 生命科學院
  3. 生命科學暨生物科技學系
請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/26640
標題: Proteomic analysis and risk assessment of drug-resistant Escherichia coli isolated from silky fowl meat
作者: Lu, Wen-Jung
Hsu, Pang-Hung 
Tang, Yu-Ting
Huang, Yi-Chi
Ling, Min-Pei 
Lin, Hong-Ting Victor 
關鍵字: Antibiotic resistance;Proteomics;E. coli;Silky fowl;Risk assessment
公開日期: 2026
出版社: ELSEVIER
卷: 247
起(迄)頁: 9
來源出版物: LWT-FOOD SCIENCE AND TECHNOLOGY
摘要: 
Drug-resistant bacteria have increasingly become a significant environmental pollution issue, and the World Health Organization has recognized this as a major threat to global public health. This study aimed to investigate the occurrence and antibiotic resistance of Escherichia coli strains in silky chicken. A total of 26 E. coli strains were isolated from 60 commercial silky chicken, with an overall 43.3% occurrence, and antimicrobial susceptibility patterns were identified using seven classes of antibiotics, revealing high resistance levels in most isolates. Most isolates showed high resistance (>88%) to multiple antibiotics, including ampicillin, chloramphenicol, florfenicol, sulfamethoxazole trimethoprim, tetracycline, and streptomycin. Over half were resistant to six antibiotic classes, and 34.6% to five. Further risk assessment showed high additional risk for antibiotics such as ampicillin, nalidixic acid, ciprofloxacin, and streptomycin. LC-MS/MS analysis was conducted to investigate the effect of sub-MIC doses of ciprofloxacin on protein changes in isolates. Results revealed significant alterations in protein abundance and expression level. Gene Ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis indicated that drug-resistant E. coli strains could have diverse expression strategies in response to ciprofloxacin treatment, thereby affecting various Biological Processes and Molecular Functions.
URI: http://scholars.ntou.edu.tw/handle/123456789/26640
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2026.119332
顯示於:生命科學暨生物科技學系
食品科學系

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