Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
2017
Аутори
Martinov, JelenaKrstic, Miodrag
Spasic, Snežana
Miletic, Srdjan
Stefanovic-Kojic, Jovana
Nikolić-Kokić, Aleksandra
Blagojević, Duško
Spasojević, Ivan
Spasić, Mihajlo
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
S. aureus / Pectin-derived oligosaccharides / Hydroxyl radical / E. coil / Carbon dioxide radical anionИзвор:
Food Research International, 2017, 100, 132-136Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Молекуларни механизми редокс сигналинга у хомеостази, адаптацији и патологији (RS-MESTD-Basic Research (BR or ON)-173014)
- Симултана биоремедијација и соилификација деградираних простора, за очување природних ресурса биолошки активних супстанци и развој и производњу биоматеријала и дијететских производа (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43004)
Напомена:
- This is the peered review version of the paper: Martinov, J., Krstic, M., Spasic, S., Miletic, S., Stefanovic-Kojic, J., Nikolić-Kokić, A., Blagojević, D., Spasojević, I.,& Spasić, M.. (2017). Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International Elsevier Science Bv, Amsterdam., 100, 132-136. https://doi.org/10.1016/j.foodres.2017.08.040 conv_1374
DOI: 10.1016/j.foodres.2017.08.040
ISSN: 0963-9969
PubMed: 28888433
WoS: 000413128800014
Scopus: 2-s2.0-85028300082
Институција/група
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Martinov, Jelena AU - Krstic, Miodrag AU - Spasic, Snežana AU - Miletic, Srdjan AU - Stefanovic-Kojic, Jovana AU - Nikolić-Kokić, Aleksandra AU - Blagojević, Duško AU - Spasojević, Ivan AU - Spasić, Mihajlo PY - 2017 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1050 AB - 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 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. PB - Elsevier Science Bv, Amsterdam T2 - Food Research International T1 - Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus EP - 136 SP - 132 VL - 100 DO - 10.1016/j.foodres.2017.08.040 ER -
@article{ author = "Martinov, Jelena and Krstic, Miodrag and Spasic, Snežana and Miletic, Srdjan and Stefanovic-Kojic, Jovana and Nikolić-Kokić, Aleksandra and Blagojević, Duško and Spasojević, Ivan and Spasić, Mihajlo", year = "2017", 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 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.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Food Research International", title = "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus", pages = "136-132", volume = "100", doi = "10.1016/j.foodres.2017.08.040" }
Martinov, J., Krstic, M., Spasic, S., Miletic, S., Stefanovic-Kojic, J., Nikolić-Kokić, A., Blagojević, D., Spasojević, I.,& Spasić, M.. (2017). Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International Elsevier Science Bv, Amsterdam., 100, 132-136. https://doi.org/10.1016/j.foodres.2017.08.040
Martinov J, Krstic M, Spasic S, Miletic S, Stefanovic-Kojic J, Nikolić-Kokić A, Blagojević D, Spasojević I, Spasić M. Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. in Food Research International. 2017;100:132-136. doi:10.1016/j.foodres.2017.08.040 .
Martinov, Jelena, Krstic, Miodrag, Spasic, Snežana, Miletic, Srdjan, Stefanovic-Kojic, Jovana, Nikolić-Kokić, Aleksandra, Blagojević, Duško, Spasojević, Ivan, Spasić, Mihajlo, "Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus" in Food Research International, 100 (2017):132-136, https://doi.org/10.1016/j.foodres.2017.08.040 . .