We prepared pectin-derived oligosaccharides (apple and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Fourier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin-derived oligosacharides on hydroxyl radical generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus aureus in the presence of dietary relevant HO.-generating system (iron + ascorbate).
Alkalnom hidrolizom sa vodonik-peroksidom smo dobili oligosaharide iz pektina (jabuka i citrusi) i poligalakturonske oligosaharide, koje smo analizirali infracrvenom spektrometrijom sa Furijeovom transformacijom. Pored toga, elektron paramagnetnom rezonantnom spin-traping spektorskopijom smo analizirali efekat oligosaharida iz pektina na hidroksil-radikal (HO.)-generisanu Fentonovu reakciju i na rast Escherichia coli i Staphylococcus aureus u prisustvu sistema koji generiše HO.- (gvožđe + askorbat).
TY - CONF
AU - Miletić, Srđan
AU - Lugonja, Nikoleta
AU - Nikolić Kokić, Aleksandra
AU - Spasić, Snežana
PY - 2018
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/5017
AB - We prepared pectin-derived oligosaccharides (apple and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Fourier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin-derived oligosacharides on hydroxyl radical generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus aureus in the presence of dietary relevant HO.-generating system (iron + ascorbate).
AB - Alkalnom hidrolizom sa vodonik-peroksidom smo dobili oligosaharide iz pektina (jabuka i citrusi) i poligalakturonske oligosaharide, koje smo analizirali infracrvenom spektrometrijom sa Furijeovom transformacijom. Pored toga, elektron paramagnetnom rezonantnom spin-traping spektorskopijom smo analizirali efekat oligosaharida iz pektina na hidroksil-radikal (HO.)-generisanu Fentonovu reakciju i na rast Escherichia coli i Staphylococcus aureus u prisustvu sistema koji generiše HO.- (gvožđe + askorbat).
PB - Belgrade: University of Belgrade
C3 - Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia
T1 - Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota
T1 - Predloženi mehanizam uticaja oligosaharida dobijenih iz pektina na intestinalnu mikrobiotu
UR - https://hdl.handle.net/21.15107/rcub_cer_5017
ER -
@conference{
author = "Miletić, Srđan and Lugonja, Nikoleta and Nikolić Kokić, Aleksandra and Spasić, Snežana",
year = "2018",
abstract = "We prepared pectin-derived oligosaccharides (apple and citrus) and polygalacturonic acid-derived oligosaccharides, using alkaline hydrolysis by hydrogen peroxide, and analyzed them by Fourier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin-derived oligosacharides on hydroxyl radical generating Fenton reaction using electron paramagnetic resonance spin-trapping spectroscopy, and the effects on the growth of Escherichia coli and Staphylococcus aureus in the presence of dietary relevant HO.-generating system (iron + ascorbate)., Alkalnom hidrolizom sa vodonik-peroksidom smo dobili oligosaharide iz pektina (jabuka i citrusi) i poligalakturonske oligosaharide, koje smo analizirali infracrvenom spektrometrijom sa Furijeovom transformacijom. Pored toga, elektron paramagnetnom rezonantnom spin-traping spektorskopijom smo analizirali efekat oligosaharida iz pektina na hidroksil-radikal (HO.)-generisanu Fentonovu reakciju i na rast Escherichia coli i Staphylococcus aureus u prisustvu sistema koji generiše HO.- (gvožđe + askorbat).",
publisher = "Belgrade: University of Belgrade",
journal = "Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia",
title = "Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota, Predloženi mehanizam uticaja oligosaharida dobijenih iz pektina na intestinalnu mikrobiotu",
url = "https://hdl.handle.net/21.15107/rcub_cer_5017"
}
Miletić, S., Lugonja, N., Nikolić Kokić, A.,& Spasić, S.. (2018). Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota. in Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia
Belgrade: University of Belgrade..
https://hdl.handle.net/21.15107/rcub_cer_5017
Miletić S, Lugonja N, Nikolić Kokić A, Spasić S. Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota. in Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia. 2018;.
https://hdl.handle.net/21.15107/rcub_cer_5017 .
Miletić, Srđan, Lugonja, Nikoleta, Nikolić Kokić, Aleksandra, Spasić, Snežana, "Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota" in Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia (2018),
https://hdl.handle.net/21.15107/rcub_cer_5017 .
