Table 1.
Oligonucleotide | Sequence (5′–3′) | Product | Application | References |
---|---|---|---|---|
OXA−48−like_F | ATC ACA GGG CGT AGT TGT GC | 182 bp | PCR | This study |
OXA−48−like_R | GCG TCT GTC CAT CCC ACT TA | |||
NMC-A/IMI_F | CAA TGG CAG GAT TGG TGT CT | 412 bp | PCR | This study |
NMC-A/IMI_R | CTC ATC GCC TGG AAT AGC TG | |||
OXA-51-like_F | GGA AGT GAA GCG TGT TGG TT | 224 bp | PCR | This study |
OXA-51-like_R | CCC AAC CAC TTT TTG CGT AT | |||
OXA-58-like_F | AAT TGG CAC GTC GTA TTG GT | 231 bp | PCR | This study |
OXA-58-like_R | CCC CTC TGC GCT CTA CAT AC | |||
GES_F | CGA AAA AGC AGC TCA GAT CG | 184 bp | PCR | This study |
GES_R | GTC CGG CCC ATA TGA AAG TT | |||
VIM_F | GAT GGT GTT TGG TCG CAT A | 390 bp | PCR | Ellington et al., 2007 |
VIM_R | CGA ATG CGC AGC ACC AG | |||
KPC_F | ATG GCC GCT GGC TGG CTT TT | 785 bp | PCR | Sacha et al., 2012 |
KPC_R | CGG CCT CGC TGT GCT TGT TCA | |||
IMP_F | GGA ATA GAG TGG CTT AAY TCT C | 188 bp | PCR | Ellington et al., 2007 |
IMP_R | CCA AAC YAC TAS GTT ATC T | |||
NDM_F | GAC CGA TGA CCG CCC AG | 372 bp | PCR | Findlay et al., 2012 |
NDM_R | GAC TTG GCC TTG CTG TCC TT | |||
ampC_F | CTC ACT TAA GCA GGG CAT CG | 167 bp | qPCR | This study |
ampC_R | TCA CTT CTA CCA CGG GCA AC | |||
ompF_F | GAC GCA GGC TCC TTC GAC TA | 172 bp | qPCR | This study |
ompF_R | CAA CCA GGC CGA AGA AGT TG | |||
ompC_F | CTA CGG CGT TGT TTA CGA TGT G | 150 bp | qPCR | This study |
ompC_R | AGA CCA TCA ACC AGA CCG AAG A | |||
rpoB_F | TCC ACT CAT GAC GGA CAA CG | 170 bp | qPCR | This study |
rpoB_R | GCC ATG AAC CAC GGT AAG GA |
Detection of carbapenemase-encoding genes was carried out in the following thermal conditions—5 min of initial denaturation at 95°C, 30 cycles of denaturation at 95°C for 15 s, annealing at 55°C for 30 s, and elongation at 72°C for 30–40 s, followed by final elongation at 72°C for 5 min; Analysis of mRNA levels was carried out with the following thermal conditions—5 min of initial denaturation at 95°C, 35 cycles of denaturation at 95°C for 15 s, annealing at 55°C for 30 s, and elongation at 72°C for 30 s, followed by analysis of melting profiles of obtained products.