Приказ основних података о документу

dc.creatorMaksimović, Vuk
dc.creatorMojović, Miloš
dc.creatorVučinić, Željko
dc.date.accessioned2022-04-05T14:09:46Z
dc.date.available2022-04-05T14:09:46Z
dc.date.issued2006
dc.identifier.issn0008-6215
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/173
dc.description.abstractAn analysis of the H2O2-induced breakdown and transformation of different keto-monosaccharides at physiological concentrations reveals that glycolate and other short-chained carbohydrates and organic acids are produced. Depletion of monosaccharides. and glycolate synthesis occurs at increased rates as the length of the carbohydrate chain is decreased, and is significantly increased in the presence of trace amounts of Fe2+ ions (10 mu M). Rates of monosaccharide depletion (initial concentration of 3 mM) observed were up to 1.55 mmol h(-1) in the case of fructose, and 2.59 mmol h(-1) in the case of dihydroxyacetone, depending upon pH, H2O2 concentration, temperature and the presence or absence of catalytic amounts of Fe2+. Glycolate was produced by dihydroxyacetone cleavage at rates up to 0.45 mmol h(-1) in the absence, and up to 1.88 mmol h(-1) in the presence of Fe2+ ions (pH 8). Besides glycolate, other sugars (ribose, glyceraldehyde, glucose), glucitol (sorbitol) and organic acids (formic and 2-oxogluconic acid) were produced in such H2O2-induced reactions with fructose or dihydroxyacetone. EPR measurements demonstrated the participation of the (OH)-O-. radical, especially at higher pH Presence of metal ions at higher pH values, resulting in increased glycolate synthesis, was accompanied by enhanced hydroxyl radical generation. Observed changes in intensity of DEPMPO-OH signals recorded from dihydroxyacetone and fructose reactions demonstrate a strong correlation with changes in glycolate yield, suggesting that (OH)-O-. radical formation enhances glycolate synthesis. The results presented suggest that different mechanisms are responsible for the cleavage or other reactions (isomerisation, auto- or free-radical-mediated oxidation) of keto-monosaccharides depending of experimental conditions.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceCarbohydrate Research
dc.subjectmonosaccharidesen
dc.subjecthydroxyl radicalen
dc.subjecthydrogen peroxideen
dc.subjectglycolateen
dc.subjectFenton reactionen
dc.subjectdihydroxyacetoneen
dc.titleMonosaccharide-H2O2 reactions as a source of glycolate and their stimulation by hydroxyl radicalsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2369
dc.citation.issue14
dc.citation.other341(14): 2360-2369
dc.citation.rankM21
dc.citation.spage2360
dc.citation.volume341
dc.identifier.doi10.1016/j.carres.2006.06.023
dc.identifier.pmid16870165
dc.identifier.scopus2-s2.0-33747801093
dc.identifier.wos000240719600006
dc.type.versionpublishedVersion


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Приказ основних података о документу