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Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus
dc.creator | Martinov, Jelena | |
dc.creator | Krstić, Miodrag | |
dc.creator | Spasić, Snežana | |
dc.creator | Miletić, Srdjan | |
dc.creator | Stefanović-Kojić, Jovana | |
dc.creator | Nikolić-Kokić, Aleksandra | |
dc.creator | Blagojević, Duško | |
dc.creator | Spasojević, Ivan | |
dc.creator | Spasić, Mihajlo | |
dc.date.accessioned | 2017-11-23T07:57:59Z | |
dc.date.available | 2900-01-01 | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | http://linkinghub.elsevier.com/retrieve/pii/S0963996917304787 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2843 | |
dc.description.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. | en |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173014/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Research International | |
dc.subject | Pectin-derived oligosaccharides | |
dc.subject | Hydroxyl radical | |
dc.subject | Carbon dioxide radical anion | |
dc.subject | E. coli | |
dc.subject | S. aureus | |
dc.title | Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Благојевић, Душко; Николић-Кокић, Александра; Мартинов, Јелена; Крстић, Миодраг; Спасић, Снежана; Милетић, Срдјан; Стефановић-Којић, Јована; Спасојевић, Иван; Спасић, Михајло Б. | |
dc.rights.holder | © 2017 Elsevier Ltd. | |
dc.identifier.doi | 10.1016/j.foodres.2017.08.040 | |
dc.identifier.scopus | 2-s2.0-85028300082 | |
dc.identifier.wos | 000413128800014 | |
dc.citation.apa | Martinov, J., Krstić, M., Spasić, S., Miletić, S., Stefanović-Kojić, J., Nikolić-Kokić, A., Blagojević, D., et al. (2017). Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. Food Research International, DOI:10.1016/j.foodres.2017.08.040. | |
dc.citation.vancouver | Martinov J, Krstić M, Spasić S, Miletić S, Stefanović-Kojić J, Nikolić-Kokić A, Blagojević D, Spasojević I, Spasić MB. Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus. Food Res Int. 2017;DOI:10.1016/j.foodres.2017.08.040. | |
dc.type.version | acceptedVersion | |
dc.citation.rank | M21 |