Possible Mechanism of Pectin-Derived Oligosaccharides Influence on Gut Microbiota
Predloženi mehanizam uticaja oligosaharida dobijenih iz pektina na intestinalnu mikrobiotu
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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).
Keywords:
oligosaccharides / hydroxyl radical / Fenton reactionSource:
Programme & Book of Abstracts - UNIFOOD Conference, University of Belgrade 210th Anniversary, Oct 5-6, 2018, Belgrade, Serbia, 2018Publisher:
- Belgrade: University of Belgrade
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IHTMTY - 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 .