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

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

doi:10.1016/j.foodres.2017.08.040

Cited by 19 publications

(14 citation statements)

References 26 publications

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“…Minor: certain crops and their processing by-products [29][30][31][32] • Composed of (1→4) bonds connected to the main chain of β-D-pyranose units and different side groups connected by (1→2) and/or (1→3) bonds • Contains numerous hydroxyl groups [29,30,32] • [34,35], oca [36], jackfruit and lotus seeds [37], and pineapple stems [38] • Food additive [51][52][53][54] The high specific surface area, large aspect ratio, and small size effect of nano-chitosan can further improve the biological activity, biocompatibility, and adsorption properties of ordinary chitosan [55,56] Good antioxidant activity; and excellent antimicrobial activity, with effective inhibition of most gram-negative and -positive bacteria and fungi (These properties differ from those of cellulose, hemicellulose and starch) [57,58] Minor: the peels of passion fruit [60], lime [61], dragon fruit [62], fig [63], grapefruit [64], pomegranate [39], lemon [65], and hawthorn [66]; and sunflower heads without seeds [67], Premna microphylla Turcz leaves, and Creeping fig seeds [68] • [63,65,66,72,73] Alginate exhibit polyanion behavior in an aqueous solution and have a certain amount adhesion [16,74] The commonly used agar for packaging is agarose, and its molecules can interact through hydrogen bonds to form a continuous and firm network structure [...…”

Section: Fundamental Compositions and Properties Of Various Polysaccharidesmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

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Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

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Section: Fundamental Compositions and Properties Of Various Polysaccharidesmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

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“…In the gut, cranberry oligosaccharides and higher MW dietary fibers are likely to be degraded and metabolized by pathways used by bacteria for the fermentation of similar compounds from other dietary sources [111,162,269,270]. Numerous investigations of other dietary oligosaccharides and complex carbohydrates [166,182,190,191,194,201,[271][272][273][274] also report bioactivity and fermentation results consistent with those observed for cranberry oligosaccharides, specifically, and for whole cranberry materials that contain oligosaccharides and other complex carbohydrates. Consideration must therefore be given to the possible effects of cranberry oligosaccharides and other complex carbohydrates on gut and UT microbiota profiles and the resulting health benefits.…”

Section: Cranberry Carbohydrates and Human Microbiotamentioning

confidence: 78%

“…Oligosaccharides from multiple dietary sources have anti-adhesion properties [192,193,201,202]. These include pectins, β-glucans, and xyloglucans with similar base structures as those of the cranberry oligosaccharides [77,[190][191][192][193]202,203].…”

Section: Effects On Bacterial Adhesionmentioning

confidence: 99%

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Coleman

Ferreira

2020

Molecules

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Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.

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“…POS can inhibit E. coli growth by scavenging free radicals like HO•, reacting with them and producing carbon dioxide radical anion (CO 2 • − ). However, E. coli is inhibited less significantly by POS in comparison with S. aureus [130].…”

Section: E Colimentioning

confidence: 82%

Non-Digestible Oligosaccharides and Short Chain Fatty Acids as Therapeutic Targets against Enterotoxin-Producing Bacteria and Their Toxins

Asadpoor

Ithakisiou

Henricks

et al. 2021

Toxins

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Enterotoxin-producing bacteria (EPB) have developed multiple mechanisms to disrupt gut homeostasis, and provoke various pathologies. A major part of bacterial cytotoxicity is attributed to the secretion of virulence factors, including enterotoxins. Depending on their structure and mode of action, enterotoxins intrude the intestinal epithelium causing long-term consequences such as hemorrhagic colitis. Multiple non-digestible oligosaccharides (NDOs), and short chain fatty acids (SCFA), as their metabolites produced by the gut microbiota, interact with enteropathogens and their toxins, which may result in the inhibition of the bacterial pathogenicity. NDOs characterized by diverse structural characteristics, block the pathogenicity of EPB either directly, by inhibiting bacterial adherence and growth, or biofilm formation or indirectly, by promoting gut microbiota. Apart from these abilities, NDOs and SCFA can interact with enterotoxins and reduce their cytotoxicity. These anti-virulent effects mostly rely on their ability to mimic the structure of toxin receptors and thus inhibiting toxin adherence to host cells. This review focuses on the strategies of EPB and related enterotoxins to impair host cell immunity, discusses the anti-pathogenic properties of NDOs and SCFA on EPB functions and provides insight into the potential use of NDOs and SCFA as effective agents to fight against enterotoxins.

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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

Cited by 19 publications

References 26 publications

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Non-Digestible Oligosaccharides and Short Chain Fatty Acids as Therapeutic Targets against Enterotoxin-Producing Bacteria and Their Toxins

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