@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"
}