CER - Central Repository
Institute of Chemistry, Technology and Metallurgy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   Central Repository
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
  •   Central Repository
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus

Thumbnail
2017
10.1016j.foodres.2017.08.040.pdf (663.7Kb)
Authors
Martinov, Jelena
Krstic, Miodrag
Spasić, Snežana
Miletić, Srđan
Stefanovic-Kojic, Jovana
Nikolić-Kokić, Aleksandra
Blagojevic, Dusko
Spasojević, Ivan
Spasic, Mihajlo B.
Article (Accepted Version)
Metadata
Show full item record
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 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
Publisher:
  • Elsevier Science Bv, Amsterdam
Projects:
  • Molecular mechanisms of redox signalling in homeostasis: adaptation and pathology (RS-173014)
  • Simultaneous Bioremediation and Soilification of Degraded Areas to Preserve Natural Resources of Biologically Active Substances, and Development and Production of Biomaterials and Dietetic Products (RS-43004)
Note:
  • 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

DOI: 10.1016/j.foodres.2017.08.040

ISSN: 0963-9969

PubMed: 28888433

WoS: 000413128800014

Scopus: 2-s2.0-85028300082
[ Google Scholar ]
3
4
URI
http://cer.ihtm.bg.ac.rs/handle/123456789/3043
Collections
  • Radovi istraživača / Researchers' publications
Institution
IHTM

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

OpenAIRERCUB