Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
2017
Аутори:
Martinov, JelenaKrstić, Miodrag
Spasić, Snežana
Miletić, Srdjan
Stefanović-Kojić, Jovana
Nikolić-Kokić, Aleksandra
Blagojević, Duško
Spasojević, Ivan
Spasić, Mihajlo
Тип документа:
Чланак у часопису (Рецензирана верзија)
,
© 2017 Elsevier Ltd.
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 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.
Кључне речи:
Pectin-derived oligosaccharides; Hydroxyl radical; Carbon dioxide radical anion; E. coli; S. aureusИзвор:
Food Research International, 2017Финансирање / 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)
DOI: 10.1016/j.foodres.2017.08.040
ISSN: 0963-9969
WoS: 000413128800014
Scopus: 2-s2.0-85028300082
URI
http://linkinghub.elsevier.com/retrieve/pii/S0963996917304787https://radar.ibiss.bg.ac.rs/handle/123456789/2843