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[rad])-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[rad]-generating system (iron + ascorbate). The oligosaccharides react with HO[rad] radical to produce carbon dioxide radical anion (CO2[rad]−). 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 CO2[rad]−, which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO[rad].
CITATION STYLE
Martinov, J., Krstić, M., Spasić, S., Miletić, S., Stefanović-Kojić, J., Nikolić-Kokić, A., … Spasić, M. B. (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, 100, 132–136. https://doi.org/10.1016/j.foodres.2017.08.040
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