TY  - JOUR
AU  - Martinov, Jelena
AU  - Krstić, Miodrag
AU  - Spasić, Snežana
AU  - Miletić, Srdjan
AU  - Stefanović-Kojić, Jovana
AU  - Nikolić-Kokić, Aleksandra
AU  - Blagojević, Duško
AU  - Spasojević, Ivan
AU  - Spasić, Mihajlo
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0963996917304787
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2843
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 Fourier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin-derived oligosaccharides on hydroxyl radical (HO)-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). The oligosaccharides react with HO radical to produce carbon dioxide radical anion (CO 2 - ). 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 CO 2 - , which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO.
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
DO  - 10.1016/j.foodres.2017.08.040
ER  - 

@article{
author = "Martinov, Jelena and Krstić, Miodrag and Spasić, Snežana and Miletić, Srdjan and Stefanović-Kojić, 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 Fourier Transform Infrared spectrometry. Furthermore, we analyzed the effects of pectin-derived oligosaccharides on hydroxyl radical (HO)-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). The oligosaccharides react with HO radical to produce carbon dioxide radical anion (CO 2 - ). 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 CO 2 - , which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO.",
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",
doi = "10.1016/j.foodres.2017.08.040"
}

Martinov, J., Krstić, M., Spasić, S., Miletić, S., Stefanović-Kojić, 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.
https://doi.org/10.1016/j.foodres.2017.08.040

Martinov J, Krstić M, Spasić S, Miletić S, Stefanović-Kojić 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;.
doi:10.1016/j.foodres.2017.08.040 .

Martinov, Jelena, Krstić, Miodrag, Spasić, Snežana, Miletić, Srdjan, Stefanović-Kojić, 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 (2017),
https://doi.org/10.1016/j.foodres.2017.08.040 . .