Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus

Jelena Martinov; Miodrag Krstić; Snežana Spasić; Srdjan Miletić; Jovana Stefanović-Kojić; Aleksandra Nikolić-Kokić; Duško Blagojević; Ivan Spasojević; Mihajlo B Spasić

doi:10.1016/j.foodres.2017.08.040

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 Oct;100(Pt 2):132-136. doi: 10.1016/j.foodres.2017.08.040. Epub 2017 Aug 19.

Authors

Jelena Martinov¹, Miodrag Krstić², Snežana Spasić³, Srdjan Miletić⁴, Jovana Stefanović-Kojić⁴, Aleksandra Nikolić-Kokić⁵, Duško Blagojević⁵, Ivan Spasojević⁶, Mihajlo B Spasić⁵

Affiliations

¹ Clinic for Gastroenterology and Hepatology, Clinical Centre of Serbia, University of Belgrade, Belgrade, Serbia.
² Clinic for Gastroenterology and Hepatology, Clinical Centre of Serbia, University of Belgrade, Belgrade, Serbia; School of Medicine, University of Belgrade, Belgrade, Serbia.
³ Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia. Electronic address: svujin@chem.bg.ac.rs.
⁴ Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia.
⁵ Department of Physiology, Institute for Biological Research, University of Belgrade, Belgrade, Serbia.
⁶ Life Sciences Department, Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia.

PMID: 28888433
DOI: 10.1016/j.foodres.2017.08.040

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 (CO₂^-). 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^-, which specifically targets proteins and appears to have a longer lifetime and larger diffusion radius in biological systems compared to HO.

Keywords: Carbon dioxide radical anion; E. coli; Hydroxyl radical; Pectin-derived oligosaccharides; S. aureus.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anions / pharmacology*
Ascorbic Acid / metabolism
Carbon Dioxide / metabolism*
Electron Spin Resonance Spectroscopy / methods
Escherichia coli / drug effects*
Escherichia coli / growth & development
Free Radicals / metabolism
Hydrogen Peroxide / metabolism
Hydroxyl Radical
Iron / metabolism
Malus / chemistry*
Oligosaccharides / pharmacology*
Pectins / chemistry*
Staphylococcus aureus / drug effects*
Staphylococcus aureus / growth & development

Substances

Anions
Free Radicals
Oligosaccharides
Carbon Dioxide
Hydroxyl Radical
Pectins
Hydrogen Peroxide
Iron
Ascorbic Acid
polygalacturonic acid