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dc.creatorMartinov, Jelena
dc.creatorKrstic, Miodrag
dc.creatorSpasić, Snežana
dc.creatorMiletić, Srđan
dc.creatorStefanovic-Kojic, Jovana
dc.creatorNikolić-Kokić, Aleksandra
dc.creatorBlagojevic, Dusko
dc.creatorSpasojević, Ivan
dc.creatorSpasic, Mihajlo B.
dc.date.accessioned2019-07-18T10:44:34Z
dc.date.available2018-08-18
dc.date.issued2017
dc.identifier.issn0963-9969
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/3043
dc.description.abstractPectin 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.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173014/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS//
dc.rightsembargoedAccess
dc.sourceFood Research International
dc.subjectPectin-derived oligosaccharidesen
dc.subjectHydroxyl radicalen
dc.subjectCarbon dioxide radical anionen
dc.subjectE. coilen
dc.subjectS. aureusen
dc.titleApple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureusen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractМартинов, Јелена; Спасиц, Михајло Б.; Спасојевиц, Иван; Благојевиц, Дуско; Николиц-Кокиц, Aлександра; Стефановиц-Којиц, Јована; Милетић, Срђан; Спасић, Снежана; Крстиц, Миодраг;
dc.citation.volume100
dc.citation.spage132
dc.citation.epage136
dc.citation.other100: 132-136
dc.citation.rankM21
dc.description.otherThis 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]
dc.description.otherThe published version: [http://cer.ihtm.bg.ac.rs/handle/123456789/2093]
dc.identifier.pmid28888433
dc.identifier.doi10.1016/j.foodres.2017.08.040
dc.identifier.rcubConv_3817
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs/bitstream/id/7549/10.1016j.foodres.2017.08.040.pdf
dc.identifier.scopus2-s2.0-85028300082
dc.identifier.wos000413128800014
dc.type.versionacceptedVersion


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