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Arabinoxyloglucan Oligosaccharides May Contribute to the Antiadhesive Properties of Porcine Urine after Cranberry Consumption
journal contribution
posted on 2019-03-15, 00:00 authored by Christina M. Coleman, Kimberly M. Auker, K. Brian Killday, Parastoo Azadi, Ian Black, Daneel FerreiraCranberry (Vaccinium macrocarpon) juice is traditionally
used for the prevention of urinary tract infections. Human urine produced
after cranberry juice consumption can prevent Escherichia
coli adhesion, but the antiadhesive urinary metabolites responsible
have not been conclusively identified. Adult female sows were therefore
fed spray-dried cranberry powder (5 g/kg/day), and urine was collected
via catheter. Urine fractions were tested for antiadhesion activity
using a human red blood cell (A+) anti-hemagglutination assay with
uropathogenic P-fimbriated E. coli. Components were
isolated from fractions of interest using Sephadex LH-20 gel filtration
chromatography followed by HPLC on normal and reversed-phase sorbents
with evaporative light scattering detection. Active urine fractions
were found to contain a complex series of oligosaccharides but not
proanthocyanidins, and a single representative arabinoxyloglucan octasaccharide
was isolated in sufficient quantity and purity for full structural
characterization by chemical derivatization and NMR spectroscopic
methods. Analogous cranberry material contained a similar complex
series of arabinoxyloglucan oligosaccharides that exhibited antiadhesion
properties in preliminary testing. These results indicate that oligosaccharides
structurally related to those found in cranberry may contribute to
the antiadhesion properties of urine after cranberry consumption.
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Analogous cranberry materialcranberry juice consumptionuropathogenic P-fimbriated EHPLColigosaccharidedetection . Active urine fractionsseriesSephadex LH -20 gel filtration chromatographyEscherichia coli adhesionantiadhesion propertiescharacterization by chemical derivatizationUrinerepresentative arabinoxyloglucan octasaccharideArabinoxyloglucan Oligosaccharides MayNMR spectroscopic methodsCranberry Consumption Cranberry
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