TY  - JOUR
AU  - Martinov, Jelena
AU  - Krstic, Miodrag
AU  - Spasić, Snežana
AU  - Miletić, Srđan
AU  - Stefanovic-Kojic, Jovana
AU  - Nikolić-Kokić, Aleksandra
AU  - Blagojevic, Dusko
AU  - Spasojević, Ivan
AU  - Spasić, Mihajlo
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2093
AB  - Pectin is the main soluble fiber in apples or citruses. It may be fermented by gut microbiota to metabolites showing local intestinal and systemic effects. A wide range of beneficial effects of dietary pectin includes impacts on the redox milieu and microbiota profile. We prepared pectin-derived oligosaccharides (apple (APDO) and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Foufier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin derived oligosaccharides on hydroxyl radical (HO center dot)-generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus minus in the presence of dietary-relevant HO center dot-generating system (iron + ascorbate). The oligosaccharides react with HO center dot radical to produce carbon dioxide radical anion (CO2 center dot (-)). A comparative analysis showed that APDO has the most prominent bacteriostatic effect. This might be at least partially related to the higher capacity of APDO to produce CO2 center dot (-), which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO center dot.
PB  - Elsevier
T2  - Food Research International
T1  - Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
VL  - 100
SP  - 132
EP  - 136
DO  - 10.1016/j.foodres.2017.08.040
ER  - 

@article{
author = "Martinov, Jelena and Krstic, Miodrag and Spasić, Snežana and Miletić, Srđan and Stefanovic-Kojic, Jovana and Nikolić-Kokić, Aleksandra and Blagojevic, Dusko and Spasojević, Ivan and Spasić, Mihajlo",
year = "2017",
abstract = "Pectin is the main soluble fiber in apples or citruses. It may be fermented by gut microbiota to metabolites showing local intestinal and systemic effects. A wide range of beneficial effects of dietary pectin includes impacts on the redox milieu and microbiota profile. We prepared pectin-derived oligosaccharides (apple (APDO) and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Foufier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin derived oligosaccharides on hydroxyl radical (HO center dot)-generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus minus in the presence of dietary-relevant HO center dot-generating system (iron + ascorbate). The oligosaccharides react with HO center dot radical to produce carbon dioxide radical anion (CO2 center dot (-)). A comparative analysis showed that APDO has the most prominent bacteriostatic effect. This might be at least partially related to the higher capacity of APDO to produce CO2 center dot (-), which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO center dot.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus",
volume = "100",
pages = "132-136",
doi = "10.1016/j.foodres.2017.08.040"
}

Martinov, J., Krstic, M., Spasić, S., Miletić, S., Stefanovic-Kojic, J., Nikolić-Kokić, A., Blagojevic, D., Spasojević, I.,& Spasić, M.. (2017). Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International
Elsevier., 100, 132-136.
https://doi.org/10.1016/j.foodres.2017.08.040

Martinov J, Krstic M, Spasić S, Miletić S, Stefanovic-Kojic J, Nikolić-Kokić A, Blagojevic D, Spasojević I, Spasić M. Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International. 2017;100:132-136.
doi:10.1016/j.foodres.2017.08.040 .

Martinov, Jelena, Krstic, Miodrag, Spasić, Snežana, Miletić, Srđan, Stefanovic-Kojic, Jovana, Nikolić-Kokić, Aleksandra, Blagojevic, Dusko, Spasojević, Ivan, Spasić, Mihajlo, "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus" in Food Research International, 100 (2017):132-136,
https://doi.org/10.1016/j.foodres.2017.08.040 . .

TY  - JOUR
AU  - Martinov, Jelena
AU  - Krstic, Miodrag
AU  - Spasić, Snežana
AU  - Miletić, Srđan
AU  - Stefanovic-Kojic, Jovana
AU  - Nikolić-Kokić, Aleksandra
AU  - Blagojevic, Dusko
AU  - Spasojević, Ivan
AU  - Spasić, Mihajlo
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3043
AB  - Pectin is the main soluble fiber in apples or citruses. It may be fermented by gut microbiota to metabolites showing local intestinal and systemic effects. A wide range of beneficial effects of dietary pectin includes impacts on the redox milieu and microbiota profile. We prepared pectin-derived oligosaccharides (apple (APDO) and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Foufier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin derived oligosaccharides on hydroxyl radical (HO center dot)-generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus minus in the presence of dietary-relevant HO center dot-generating system (iron + ascorbate). The oligosaccharides react with HO center dot radical to produce carbon dioxide radical anion (CO2 center dot (-)). A comparative analysis showed that APDO has the most prominent bacteriostatic effect. This might be at least partially related to the higher capacity of APDO to produce CO2 center dot (-), which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO center dot.
PB  - Elsevier
T2  - Food Research International
T1  - Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
VL  - 100
SP  - 132
EP  - 136
DO  - 10.1016/j.foodres.2017.08.040
ER  - 

@article{
author = "Martinov, Jelena and Krstic, Miodrag and Spasić, Snežana and Miletić, Srđan and Stefanovic-Kojic, Jovana and Nikolić-Kokić, Aleksandra and Blagojevic, Dusko and Spasojević, Ivan and Spasić, Mihajlo",
year = "2017",
abstract = "Pectin is the main soluble fiber in apples or citruses. It may be fermented by gut microbiota to metabolites showing local intestinal and systemic effects. A wide range of beneficial effects of dietary pectin includes impacts on the redox milieu and microbiota profile. We prepared pectin-derived oligosaccharides (apple (APDO) and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Foufier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin derived oligosaccharides on hydroxyl radical (HO center dot)-generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus minus in the presence of dietary-relevant HO center dot-generating system (iron + ascorbate). The oligosaccharides react with HO center dot radical to produce carbon dioxide radical anion (CO2 center dot (-)). A comparative analysis showed that APDO has the most prominent bacteriostatic effect. This might be at least partially related to the higher capacity of APDO to produce CO2 center dot (-), which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO center dot.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus",
volume = "100",
pages = "132-136",
doi = "10.1016/j.foodres.2017.08.040"
}

Martinov, J., Krstic, M., Spasić, S., Miletić, S., Stefanovic-Kojic, J., Nikolić-Kokić, A., Blagojevic, D., Spasojević, I.,& Spasić, M.. (2017). Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International
Elsevier., 100, 132-136.
https://doi.org/10.1016/j.foodres.2017.08.040

Martinov J, Krstic M, Spasić S, Miletić S, Stefanovic-Kojic J, Nikolić-Kokić A, Blagojevic D, Spasojević I, Spasić M. Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International. 2017;100:132-136.
doi:10.1016/j.foodres.2017.08.040 .

Martinov, Jelena, Krstic, Miodrag, Spasić, Snežana, Miletić, Srđan, Stefanovic-Kojic, Jovana, Nikolić-Kokić, Aleksandra, Blagojevic, Dusko, Spasojević, Ivan, Spasić, Mihajlo, "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus" in Food Research International, 100 (2017):132-136,
https://doi.org/10.1016/j.foodres.2017.08.040 . .