Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
Spasic, Mihajlo B.
Article (Accepted Version)
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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 anal...ysis 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.
Keywords:Pectin-derived oligosaccharides / Hydroxyl radical / Carbon dioxide radical anion / E. coil / S. aureus
Source:Food Research International, 2017, 100, 132-136
- Elsevier Science Bv, Amsterdam
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- This is peer-reviewed version of the artcle: J. Martinov, M. Krstić, S. Spasić, S. Miletić, J. Stefanović-Kojić, A. Nikolić-Kokić, D. Blagojević, I. Spasojević, M.B. Spasić, Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus, Food Res. Int. 100 (2017) 132–136. https://doi.org/10.1016/j.foodres.2017.08.040
- The published version: http://cer.ihtm.bg.ac.rs/handle/123456789/2093