Ostojić, Sanja B.

Link to this page

Authority KeyName Variants
orcid::0000-0002-9853-1189
  • Ostojić, Sanja B. (10)
  • Ostojić, Sanja (2)
Projects
Allergens, antibodies, enzymes and small physiologically important molecules: design, structure, function and relevance Czech Science Foundation (Grant Agency of the Czech Republic) [1306700S]
Synthesis and characterization of novel functional polymers and polymeric nanocomposites Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200026 (University of Belgrade, Institute of Chemistry, Technology and Metallurgy - IChTM)
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200168 (University of Belgrade, Faculty of Chemistry) Osmotic dehydration of food - energy and ecological aspects of sustainable production
Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies Czech Science Foundation (No: 18-03932S).
Dynamics of nonlinear physicochemical and biochemical systems with modeling and predicting of their behavior under nonequilibrium conditions Experimental and theoretical study of reactivity and biological activity of stereodefined thiazolidines and their synthetic analogues
Interactions of natural products, their derivatives and coordination compounds with proteins and nucleic acids Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković')
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200051 (Institute of General and Physical Chemistry, Belgrade) Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200116 (University of Belgrade, Faculty of Agriculture)
Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200358 (BioSense Institute) Modulation of antioxidative metabolism in plants for improvement of plant abiotic stress tolerance and identification of new biomarkers for application in remediation and monitoring of degraded biotopes
Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness Ispitivanje strukture i funkcije biološki važnih makromolekula u fiziološkim i patološkim stanjima
Ministry of Education, Science and Technological Development of the Republic of Serbia within Serbian-French Bilateral Project No. 337-00-8/2020-04 and the Ministry of Foreign Affairs of the Republic of France.

Author's Bibliography

Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites

Pergal, Marija V.; Brkljačić, Jelena; Tovilović-Kovačević, Gordana; Špírková, Milena; Kodranov, Igor D.; Manojlović, Dragan D.; Ostojić, Sanja; Knežević, Nikola Ž.

(2021)

TY  - JOUR
AU  - Pergal, Marija V.
AU  - Brkljačić, Jelena
AU  - Tovilović-Kovačević, Gordana
AU  - Špírková, Milena
AU  - Kodranov, Igor D.
AU  - Manojlović, Dragan D.
AU  - Ostojić, Sanja
AU  - Knežević, Nikola Ž.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4293
AB  - Novel polyurethane nanocomposite (PUN) materials containing different surface-functionalized mesoporous silica nanoparticles (MSNs) were prepared by in situ polymerization methodology. Polyurethane network was formed from poly(dimethylsiloxane)-based macrodiol (PDMS), 4,4′-methylenediphenyldiisocyanate (MDI), and hyperbranched polyester of the second pseudo-generation (BH-20; used as crosslinking agent). PU and PU/MSN nanocomposites contained equal ratios of soft PDMS and hard MDI-BH-20 segments. Non-functionalized and surface-functionalized (with 3-(trihydroxysilyl)propyl methylphosphonate (FOMSN) and 2-[methoxy(polyethyleneoxy)6−9propyl]trimethoxysilane (PEGMSN)) MSNs were used as the nanofillers at a concentration of 1 wt%. Prepared materials were characterized by Fourier transform infrared (FTIR) spectroscopy, atomic force microscopy (AFM), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), dynamic mechanical thermal analyses (DMTA), nanoindentation, equilibrium swelling and water absorption measurements. Characteristics of the prepared PUNs when in contact with a biological environment were assessed through testing their biocompatibility, protein adsorption and adhesion of endothelial cells. The favourable influence of MSNs on the physico-chemical and biological characteristics of these novel PUN materials was identified, which evidences their vast applicability potential as coatings for medical devices and implants.
T2  - Progress in Organic Coatings
T1  - Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites
VL  - 151
SP  - 106049
DO  - 10.1016/j.porgcoat.2020.106049
ER  - 
@article{
author = "Pergal, Marija V. and Brkljačić, Jelena and Tovilović-Kovačević, Gordana and Špírková, Milena and Kodranov, Igor D. and Manojlović, Dragan D. and Ostojić, Sanja and Knežević, Nikola Ž.",
year = "2021",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/4293",
abstract = "Novel polyurethane nanocomposite (PUN) materials containing different surface-functionalized mesoporous silica nanoparticles (MSNs) were prepared by in situ polymerization methodology. Polyurethane network was formed from poly(dimethylsiloxane)-based macrodiol (PDMS), 4,4′-methylenediphenyldiisocyanate (MDI), and hyperbranched polyester of the second pseudo-generation (BH-20; used as crosslinking agent). PU and PU/MSN nanocomposites contained equal ratios of soft PDMS and hard MDI-BH-20 segments. Non-functionalized and surface-functionalized (with 3-(trihydroxysilyl)propyl methylphosphonate (FOMSN) and 2-[methoxy(polyethyleneoxy)6−9propyl]trimethoxysilane (PEGMSN)) MSNs were used as the nanofillers at a concentration of 1 wt%. Prepared materials were characterized by Fourier transform infrared (FTIR) spectroscopy, atomic force microscopy (AFM), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), dynamic mechanical thermal analyses (DMTA), nanoindentation, equilibrium swelling and water absorption measurements. Characteristics of the prepared PUNs when in contact with a biological environment were assessed through testing their biocompatibility, protein adsorption and adhesion of endothelial cells. The favourable influence of MSNs on the physico-chemical and biological characteristics of these novel PUN materials was identified, which evidences their vast applicability potential as coatings for medical devices and implants.",
journal = "Progress in Organic Coatings",
title = "Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites",
volume = "151",
pages = "106049",
doi = "10.1016/j.porgcoat.2020.106049"
}
Pergal, M. V., Brkljačić, J., Tovilović-Kovačević, G., Špírková, M., Kodranov, I. D., Manojlović, D. D., Ostojić, S.,& Knežević, N. Ž. (2021). Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites.
Progress in Organic Coatings, 151, 106049.
https://doi.org/10.1016/j.porgcoat.2020.106049
Pergal MV, Brkljačić J, Tovilović-Kovačević G, Špírková M, Kodranov ID, Manojlović DD, Ostojić S, Knežević NŽ. Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites. Progress in Organic Coatings. 2021;151:106049
Pergal Marija V., Brkljačić Jelena, Tovilović-Kovačević Gordana, Špírková Milena, Kodranov Igor D., Manojlović Dragan D., Ostojić Sanja, Knežević Nikola Ž., "Effect of mesoporous silica nanoparticles on the properties of polyurethane network composites" 151 (2021):106049,
https://doi.org/10.1016/j.porgcoat.2020.106049 .

One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles

Jeremić, Dejan; Anđelković, Ljubica; Milenković, Milica R.; Šuljagić, Marija; Šumar-Ristović, Maja; Ostojić, Sanja; Nikolić, Aleksandar S.; Vulić, Predrag; Brčeski, Ilija; Pavlović, Vladimir

(2020)

TY  - JOUR
AU  - Jeremić, Dejan
AU  - Anđelković, Ljubica
AU  - Milenković, Milica R.
AU  - Šuljagić, Marija
AU  - Šumar-Ristović, Maja
AU  - Ostojić, Sanja
AU  - Nikolić, Aleksandar S.
AU  - Vulić, Predrag
AU  - Brčeski, Ilija
AU  - Pavlović, Vladimir
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4306
AB  - This work is the first report of a very simple and fast one-pot synthesis of nickel oxide (NiO) and hematite (α-Fe2O3) nanoparticles by thermal decomposition of transition metal aqua complexes with camphor sulfonate anions. Obtained nanopowders were characterized by X-ray powder diffraction, Fourier transform IR analysis, scanning electron microscopy, and Energy-dispersive X-ray spectroscopy. X-ray powder diffraction confirmed the formation of high purity NiO and α-Fe2O3 crystal phases. In the case of α-Fe2O3, about five times larger average crystallite size was obtained. Fourier transform IR spectra of synthesized materials showed characteristic peaks for NiO and α-Fe2O3 nanostructures. To visualize the morphology and the chemical composition of the final products Scanning electron microscopy and Energy-dispersive X-ray spectroscopy were performed. The thermogravimetric analysis was done for a better understanding of the general thermal behavior of precursor compounds. This easy-to-perform and fast preparation method opens a broad range of obtained materials’ usage, particularly due to its economic viability
T2  - Science of Sintering
T1  - One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles
VL  - 52
IS  - 4
SP  - 481
EP  - 490
DO  - 10.2298/SOS2004481J
ER  - 
@article{
author = "Jeremić, Dejan and Anđelković, Ljubica and Milenković, Milica R. and Šuljagić, Marija and Šumar-Ristović, Maja and Ostojić, Sanja and Nikolić, Aleksandar S. and Vulić, Predrag and Brčeski, Ilija and Pavlović, Vladimir",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/4306",
abstract = "This work is the first report of a very simple and fast one-pot synthesis of nickel oxide (NiO) and hematite (α-Fe2O3) nanoparticles by thermal decomposition of transition metal aqua complexes with camphor sulfonate anions. Obtained nanopowders were characterized by X-ray powder diffraction, Fourier transform IR analysis, scanning electron microscopy, and Energy-dispersive X-ray spectroscopy. X-ray powder diffraction confirmed the formation of high purity NiO and α-Fe2O3 crystal phases. In the case of α-Fe2O3, about five times larger average crystallite size was obtained. Fourier transform IR spectra of synthesized materials showed characteristic peaks for NiO and α-Fe2O3 nanostructures. To visualize the morphology and the chemical composition of the final products Scanning electron microscopy and Energy-dispersive X-ray spectroscopy were performed. The thermogravimetric analysis was done for a better understanding of the general thermal behavior of precursor compounds. This easy-to-perform and fast preparation method opens a broad range of obtained materials’ usage, particularly due to its economic viability",
journal = "Science of Sintering",
title = "One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles",
volume = "52",
number = "4",
pages = "481-490",
doi = "10.2298/SOS2004481J"
}
Jeremić, D., Anđelković, L., Milenković, M. R., Šuljagić, M., Šumar-Ristović, M., Ostojić, S., Nikolić, A. S., Vulić, P., Brčeski, I.,& Pavlović, V. (2020). One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles.
Science of Sintering, 52(4), 481-490.
https://doi.org/10.2298/SOS2004481J
Jeremić D, Anđelković L, Milenković MR, Šuljagić M, Šumar-Ristović M, Ostojić S, Nikolić AS, Vulić P, Brčeski I, Pavlović V. One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles. Science of Sintering. 2020;52(4):481-490
Jeremić Dejan, Anđelković Ljubica, Milenković Milica R., Šuljagić Marija, Šumar-Ristović Maja, Ostojić Sanja, Nikolić Aleksandar S., Vulić Predrag, Brčeski Ilija, Pavlović Vladimir, "One-pot combustion synthesis of nickel oxide and hematite: From simple coordination compounds to high purity metal oxide nanoparticles" 52, no. 4 (2020):481-490,
https://doi.org/10.2298/SOS2004481J .

The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin

Riabov, Pavel A.; Micić, Darko; Božović, Rade B.; Jovanović, Dušan V.; Tomić, Ana; Šovljanski, Olja; Filip, Snežana; Tosti, Tomislav; Ostojić, Sanja B.; Blagojević, Stevan; Đurović, Saša

(Elsevier, 2020)

TY  - JOUR
AU  - Riabov, Pavel A.
AU  - Micić, Darko
AU  - Božović, Rade B.
AU  - Jovanović, Dušan V.
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Ostojić, Sanja B.
AU  - Blagojević, Stevan
AU  - Đurović, Saša
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4024
AB  - Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
VL  - 151
SP  - 112498
DO  - 10.1016/j.indcrop.2020.112498
ER  - 
@article{
author = "Riabov, Pavel A. and Micić, Darko and Božović, Rade B. and Jovanović, Dušan V. and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Ostojić, Sanja B. and Blagojević, Stevan and Đurović, Saša",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/4024",
abstract = "Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin",
volume = "151",
pages = "112498",
doi = "10.1016/j.indcrop.2020.112498"
}
Riabov, P. A., Micić, D., Božović, R. B., Jovanović, D. V., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Ostojić, S. B., Blagojević, S.,& Đurović, S. (2020). The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin.
Industrial Crops and ProductsElsevier., 151, 112498.
https://doi.org/10.1016/j.indcrop.2020.112498
Riabov PA, Micić D, Božović RB, Jovanović DV, Tomić A, Šovljanski O, Filip S, Tosti T, Ostojić SB, Blagojević S, Đurović S. The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. Industrial Crops and Products. 2020;151:112498
Riabov Pavel A., Micić Darko, Božović Rade B., Jovanović Dušan V., Tomić Ana, Šovljanski Olja, Filip Snežana, Tosti Tomislav, Ostojić Sanja B., Blagojević Stevan, Đurović Saša, "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin" 151 (2020):112498,
https://doi.org/10.1016/j.indcrop.2020.112498 .
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Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975

Stefanović, Ivan S.; Špírková, Milena; Poreba, Rafal; Steinhart, Miloš; Ostojić, Sanja B.; Tešević, Vele; Pergal, Marija V.

(Amer Chemical Soc, Washington, 2016)

TY  - BOOK
AU  - Stefanović, Ivan S.
AU  - Špírková, Milena
AU  - Poreba, Rafal
AU  - Steinhart, Miloš
AU  - Ostojić, Sanja B.
AU  - Tešević, Vele
AU  - Pergal, Marija V.
PY  - 2016
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3618
PB  - Amer Chemical Soc, Washington
T2  - Industrial and Engineering Chemistry Research
T1  - Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975
ER  - 
@book{
author = "Stefanović, Ivan S. and Špírková, Milena and Poreba, Rafal and Steinhart, Miloš and Ostojić, Sanja B. and Tešević, Vele and Pergal, Marija V.",
year = "2016",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3618",
publisher = "Amer Chemical Soc, Washington",
journal = "Industrial and Engineering Chemistry Research",
title = "Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975"
}
Stefanović, I. S., Špírková, M., Poreba, R., Steinhart, M., Ostojić, S. B., Tešević, V.,& Pergal, M. V. (2016). Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975.
Industrial and Engineering Chemistry ResearchAmer Chemical Soc, Washington..
Stefanović IS, Špírková M, Poreba R, Steinhart M, Ostojić SB, Tešević V, Pergal MV. Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975. Industrial and Engineering Chemistry Research. 2016;
Stefanović Ivan S., Špírková Milena, Poreba Rafal, Steinhart Miloš, Ostojić Sanja B., Tešević Vele, Pergal Marija V., "Supplementary material for the article: Stefanović, I. S.; Špírková, M.; Poreba, R.; Steinhart, M.; Ostojić, S.; Tešević, V.; Pergal, M. V. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(Propylene Oxide)-b-Poly(Dimethylsiloxane)-b-Poly(Propylene Oxide) Soft Segments. Industrial and Engineering Chemistry Research 2016, 55 (14), 3960–3973. https://doi.org/10.1021/acs.iecr.5b04975" (2016)

Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments

Stefanović, Ivan S.; Špírková, Milena; Poreba, Rafal; Steinhart, Miloš; Ostojić, Sanja B.; Tešević, Vele; Pergal, Marija V.

(Amer Chemical Soc, Washington, 2016)

TY  - JOUR
AU  - Stefanović, Ivan S.
AU  - Špírková, Milena
AU  - Poreba, Rafal
AU  - Steinhart, Miloš
AU  - Ostojić, Sanja B.
AU  - Tešević, Vele
AU  - Pergal, Marija V.
PY  - 2016
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1918
AB  - Segmented polyurethanes (PURs) were prepared from alpha,omega-dihydroxypoly(propylene oxide)-b-poly-(dimethylsiloxane)-b-poly(propyleneoxide) (PPO-PDMS) as the soft segment and 4,4'-diphenylmethane diisocyanate and 1,4-butanediol as the hard segment, via two-step polyaddition process in solvent mixture. The content of hard segments is in the range from 10 to 60 wt %. The structure and composition of PURs are determined by H-1 NMR, C-13 NMR, and ATR-FTIR spectroscopy. Incorporation of PPO-PDMS leads to improvements in thermal stability. Small- and wide-angle X-ray scattering experiments indicate that synthesized PURs with higher content of hard segments have more developed and distinct phase separated morphologies. Dynamic mechanical thermal analysis shows that copolymers have multiple transitions, characteristic for phase-separated systems. The water contact angle increases while water absorption decreases with increasing content of PPO-PDMS segments. The PURs prepared in this work show good thermal, mechanical features with phase separated morphology and high water resistance that enable their widespread application.
PB  - Amer Chemical Soc, Washington
T2  - Industrial and Engineering Chemistry Research
T1  - Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments
VL  - 55
IS  - 14
SP  - 3960
EP  - 3973
DO  - 10.1021/acs.iecr.5b04975
ER  - 
@article{
author = "Stefanović, Ivan S. and Špírková, Milena and Poreba, Rafal and Steinhart, Miloš and Ostojić, Sanja B. and Tešević, Vele and Pergal, Marija V.",
year = "2016",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1918",
abstract = "Segmented polyurethanes (PURs) were prepared from alpha,omega-dihydroxypoly(propylene oxide)-b-poly-(dimethylsiloxane)-b-poly(propyleneoxide) (PPO-PDMS) as the soft segment and 4,4'-diphenylmethane diisocyanate and 1,4-butanediol as the hard segment, via two-step polyaddition process in solvent mixture. The content of hard segments is in the range from 10 to 60 wt %. The structure and composition of PURs are determined by H-1 NMR, C-13 NMR, and ATR-FTIR spectroscopy. Incorporation of PPO-PDMS leads to improvements in thermal stability. Small- and wide-angle X-ray scattering experiments indicate that synthesized PURs with higher content of hard segments have more developed and distinct phase separated morphologies. Dynamic mechanical thermal analysis shows that copolymers have multiple transitions, characteristic for phase-separated systems. The water contact angle increases while water absorption decreases with increasing content of PPO-PDMS segments. The PURs prepared in this work show good thermal, mechanical features with phase separated morphology and high water resistance that enable their widespread application.",
publisher = "Amer Chemical Soc, Washington",
journal = "Industrial and Engineering Chemistry Research",
title = "Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments",
volume = "55",
number = "14",
pages = "3960-3973",
doi = "10.1021/acs.iecr.5b04975"
}
Stefanović, I. S., Špírková, M., Poreba, R., Steinhart, M., Ostojić, S. B., Tešević, V.,& Pergal, M. V. (2016). Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments.
Industrial and Engineering Chemistry ResearchAmer Chemical Soc, Washington., 55(14), 3960-3973.
https://doi.org/10.1021/acs.iecr.5b04975
Stefanović IS, Špírková M, Poreba R, Steinhart M, Ostojić SB, Tešević V, Pergal MV. Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments. Industrial and Engineering Chemistry Research. 2016;55(14):3960-3973
Stefanović Ivan S., Špírková Milena, Poreba Rafal, Steinhart Miloš, Ostojić Sanja B., Tešević Vele, Pergal Marija V., "Study of the Properties of Urethane-Siloxane Copolymers Based on Poly(propylene oxide)-b-poly(dimethylsiloxane)-b-poly(propylene oxide) Soft Segments" 55, no. 14 (2016):3960-3973,
https://doi.org/10.1021/acs.iecr.5b04975 .
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11

Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

Lalicic-Petronijevic, Jovanka; Komes, Drazenka; Gorjanović, Stanislava; Belscak-Cvitanovic, Ana; Pezo, Lato; Pastor, Ferenc; Ostojić, Sanja B.; Popov-Raljic, Jovanka; Suznjevic, Desanka

(Faculty Food Technology Biotechnology, Zagreb, 2016)

TY  - JOUR
AU  - Lalicic-Petronijevic, Jovanka
AU  - Komes, Drazenka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanovic, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc
AU  - Ostojić, Sanja B.
AU  - Popov-Raljic, Jovanka
AU  - Suznjevic, Desanka
PY  - 2016
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1919
AB  - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
VL  - 54
IS  - 1
SP  - 13
EP  - 20
ER  - 
@article{
author = "Lalicic-Petronijevic, Jovanka and Komes, Drazenka and Gorjanović, Stanislava and Belscak-Cvitanovic, Ana and Pezo, Lato and Pastor, Ferenc and Ostojić, Sanja B. and Popov-Raljic, Jovanka and Suznjevic, Desanka",
year = "2016",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1919",
abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage",
volume = "54",
number = "1",
pages = "13-20"
}
Lalicic-Petronijevic, J., Komes, D., Gorjanović, S., Belscak-Cvitanovic, A., Pezo, L., Pastor, F., Ostojić, S. B., Popov-Raljic, J.,& Suznjevic, D. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.
Food Technology and BiotechnologyFaculty Food Technology Biotechnology, Zagreb., 54(1), 13-20.
Lalicic-Petronijevic J, Komes D, Gorjanović S, Belscak-Cvitanovic A, Pezo L, Pastor F, Ostojić SB, Popov-Raljic J, Suznjevic D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. Food Technology and Biotechnology. 2016;54(1):13-20
Lalicic-Petronijevic Jovanka, Komes Drazenka, Gorjanović Stanislava, Belscak-Cvitanovic Ana, Pezo Lato, Pastor Ferenc, Ostojić Sanja B., Popov-Raljic Jovanka, Suznjevic Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" 54, no. 1 (2016):13-20
5
5

Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage

Rašković, Brankica; Popović, Milica; Ostojić, Sanja B.; Anđelković, Boban D.; Tešević, Vele; Polović, Natalija

(Pergamon-Elsevier Science Ltd, Oxford, 2015)

TY  - JOUR
AU  - Rašković, Brankica
AU  - Popović, Milica
AU  - Ostojić, Sanja B.
AU  - Anđelković, Boban D.
AU  - Tešević, Vele
AU  - Polović, Natalija
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3367
AB  - Papain is a cysteine protease with wide substrate specificity and many applications. Despite its widespread applications, cold stability of papain has never been studied. Here, we used differential spectroscopy to monitor thermal denaturation process. Papain was the most stabile from 45 degrees C to 60 degrees C with Delta G degrees(321) of 13.9 +/- 0.3 kJ/mol and T-m value of 84 +/- 1 degrees C. After cold storage, papain lost parts of its native secondary structures elements which gave an increase of 40% of intermolecular beta-sheet content (band maximum detected at frequency of 1621 cm(-1) in Fourier transform infrared (FT-IR) spectrum) indicating the presence of secondary structures necessary for aggregation. The presence of protein aggregates after cold storage was also proven by analytical size exclusion chromatography. After six freeze-thaw cycles around 75% of starting enzyme activity of papain was lost due to cold denaturation and aggregation of unfolded protein. Autoproteolysis of papain did not cause significant loss of the protein activity. Upon the cold storage, papain underwent structural rearrangements and aggregation that correspond to other cold denatured proteins, rather than autoproteolysis which could have the commercial importance for the growing polypeptide based industry.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy
T1  - Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage
VL  - 150
SP  - 238
EP  - 246
DO  - 10.1016/j.saa.2015.05.061
ER  - 
@article{
author = "Rašković, Brankica and Popović, Milica and Ostojić, Sanja B. and Anđelković, Boban D. and Tešević, Vele and Polović, Natalija",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3367",
abstract = "Papain is a cysteine protease with wide substrate specificity and many applications. Despite its widespread applications, cold stability of papain has never been studied. Here, we used differential spectroscopy to monitor thermal denaturation process. Papain was the most stabile from 45 degrees C to 60 degrees C with Delta G degrees(321) of 13.9 +/- 0.3 kJ/mol and T-m value of 84 +/- 1 degrees C. After cold storage, papain lost parts of its native secondary structures elements which gave an increase of 40% of intermolecular beta-sheet content (band maximum detected at frequency of 1621 cm(-1) in Fourier transform infrared (FT-IR) spectrum) indicating the presence of secondary structures necessary for aggregation. The presence of protein aggregates after cold storage was also proven by analytical size exclusion chromatography. After six freeze-thaw cycles around 75% of starting enzyme activity of papain was lost due to cold denaturation and aggregation of unfolded protein. Autoproteolysis of papain did not cause significant loss of the protein activity. Upon the cold storage, papain underwent structural rearrangements and aggregation that correspond to other cold denatured proteins, rather than autoproteolysis which could have the commercial importance for the growing polypeptide based industry.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy",
title = "Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage",
volume = "150",
pages = "238-246",
doi = "10.1016/j.saa.2015.05.061"
}
Rašković, B., Popović, M., Ostojić, S. B., Anđelković, B. D., Tešević, V.,& Polović, N. (2015). Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage.
Spectrochimica Acta. Part A: Molecular and Biomolecular SpectroscopyPergamon-Elsevier Science Ltd, Oxford., 150, 238-246.
https://doi.org/10.1016/j.saa.2015.05.061
Rašković B, Popović M, Ostojić SB, Anđelković BD, Tešević V, Polović N. Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage. Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy. 2015;150:238-246
Rašković Brankica, Popović Milica, Ostojić Sanja B., Anđelković Boban D., Tešević Vele, Polović Natalija, "Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage" 150 (2015):238-246,
https://doi.org/10.1016/j.saa.2015.05.061 .
15
17
17

Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage

Rašković, Brankica; Popović, Milica; Ostojić, Sanja B.; Anđelković, Boban D.; Tešević, Vele; Polović, Natalija

(Pergamon-Elsevier Science Ltd, Oxford, 2015)

TY  - JOUR
AU  - Rašković, Brankica
AU  - Popović, Milica
AU  - Ostojić, Sanja B.
AU  - Anđelković, Boban D.
AU  - Tešević, Vele
AU  - Polović, Natalija
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1970
AB  - Papain is a cysteine protease with wide substrate specificity and many applications. Despite its widespread applications, cold stability of papain has never been studied. Here, we used differential spectroscopy to monitor thermal denaturation process. Papain was the most stabile from 45 degrees C to 60 degrees C with Delta G degrees(321) of 13.9 +/- 0.3 kJ/mol and T-m value of 84 +/- 1 degrees C. After cold storage, papain lost parts of its native secondary structures elements which gave an increase of 40% of intermolecular beta-sheet content (band maximum detected at frequency of 1621 cm(-1) in Fourier transform infrared (FT-IR) spectrum) indicating the presence of secondary structures necessary for aggregation. The presence of protein aggregates after cold storage was also proven by analytical size exclusion chromatography. After six freeze-thaw cycles around 75% of starting enzyme activity of papain was lost due to cold denaturation and aggregation of unfolded protein. Autoproteolysis of papain did not cause significant loss of the protein activity. Upon the cold storage, papain underwent structural rearrangements and aggregation that correspond to other cold denatured proteins, rather than autoproteolysis which could have the commercial importance for the growing polypeptide based industry.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy
T1  - Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage
VL  - 150
SP  - 238
EP  - 246
DO  - 10.1016/j.saa.2015.05.061
ER  - 
@article{
author = "Rašković, Brankica and Popović, Milica and Ostojić, Sanja B. and Anđelković, Boban D. and Tešević, Vele and Polović, Natalija",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1970",
abstract = "Papain is a cysteine protease with wide substrate specificity and many applications. Despite its widespread applications, cold stability of papain has never been studied. Here, we used differential spectroscopy to monitor thermal denaturation process. Papain was the most stabile from 45 degrees C to 60 degrees C with Delta G degrees(321) of 13.9 +/- 0.3 kJ/mol and T-m value of 84 +/- 1 degrees C. After cold storage, papain lost parts of its native secondary structures elements which gave an increase of 40% of intermolecular beta-sheet content (band maximum detected at frequency of 1621 cm(-1) in Fourier transform infrared (FT-IR) spectrum) indicating the presence of secondary structures necessary for aggregation. The presence of protein aggregates after cold storage was also proven by analytical size exclusion chromatography. After six freeze-thaw cycles around 75% of starting enzyme activity of papain was lost due to cold denaturation and aggregation of unfolded protein. Autoproteolysis of papain did not cause significant loss of the protein activity. Upon the cold storage, papain underwent structural rearrangements and aggregation that correspond to other cold denatured proteins, rather than autoproteolysis which could have the commercial importance for the growing polypeptide based industry.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy",
title = "Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage",
volume = "150",
pages = "238-246",
doi = "10.1016/j.saa.2015.05.061"
}
Rašković, B., Popović, M., Ostojić, S. B., Anđelković, B. D., Tešević, V.,& Polović, N. (2015). Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage.
Spectrochimica Acta. Part A: Molecular and Biomolecular SpectroscopyPergamon-Elsevier Science Ltd, Oxford., 150, 238-246.
https://doi.org/10.1016/j.saa.2015.05.061
Rašković B, Popović M, Ostojić SB, Anđelković BD, Tešević V, Polović N. Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage. Spectrochimica Acta. Part A: Molecular and Biomolecular Spectroscopy. 2015;150:238-246
Rašković Brankica, Popović Milica, Ostojić Sanja B., Anđelković Boban D., Tešević Vele, Polović Natalija, "Fourier transform infrared spectroscopy provides an evidence of papain denaturation and aggregation during cold storage" 150 (2015):238-246,
https://doi.org/10.1016/j.saa.2015.05.061 .
15
17
17

Kinetics of blackberry and raspberry seed oils oxidation by DSC

Micic, Darko M.; Ostojić, Sanja B.; Simonovic, Mladen B.; Krstić, Gordana B.; Pezo, Lato; Simonovic, Branislav R.

(Elsevier Science Bv, Amsterdam, 2015)

TY  - JOUR
AU  - Micic, Darko M.
AU  - Ostojić, Sanja B.
AU  - Simonovic, Mladen B.
AU  - Krstić, Gordana B.
AU  - Pezo, Lato
AU  - Simonovic, Branislav R.
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1658
AB  - Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid. (C) 2014 Elsevier B.V. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Thermochimica Acta
T1  - Kinetics of blackberry and raspberry seed oils oxidation by DSC
VL  - 601
SP  - 39
EP  - 44
DO  - 10.1016/j.tca.2014.12.018
ER  - 
@article{
author = "Micic, Darko M. and Ostojić, Sanja B. and Simonovic, Mladen B. and Krstić, Gordana B. and Pezo, Lato and Simonovic, Branislav R.",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1658",
abstract = "Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid. (C) 2014 Elsevier B.V. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Thermochimica Acta",
title = "Kinetics of blackberry and raspberry seed oils oxidation by DSC",
volume = "601",
pages = "39-44",
doi = "10.1016/j.tca.2014.12.018"
}
Micic, D. M., Ostojić, S. B., Simonovic, M. B., Krstić, G. B., Pezo, L.,& Simonovic, B. R. (2015). Kinetics of blackberry and raspberry seed oils oxidation by DSC.
Thermochimica ActaElsevier Science Bv, Amsterdam., 601, 39-44.
https://doi.org/10.1016/j.tca.2014.12.018
Micic DM, Ostojić SB, Simonovic MB, Krstić GB, Pezo L, Simonovic BR. Kinetics of blackberry and raspberry seed oils oxidation by DSC. Thermochimica Acta. 2015;601:39-44
Micic Darko M., Ostojić Sanja B., Simonovic Mladen B., Krstić Gordana B., Pezo Lato, Simonovic Branislav R., "Kinetics of blackberry and raspberry seed oils oxidation by DSC" 601 (2015):39-44,
https://doi.org/10.1016/j.tca.2014.12.018 .
30
31
33

Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart

Grozdanović, Milica M.; Ostojić, Sanja B.; Aleksić, Ivana; Anđelković, Uroš; Petersen, Arnd; Gavrović-Jankulović, Marija

(Wiley-Blackwell, Hoboken, 2014)

TY  - JOUR
AU  - Grozdanović, Milica M.
AU  - Ostojić, Sanja B.
AU  - Aleksić, Ivana
AU  - Anđelković, Uroš
AU  - Petersen, Arnd
AU  - Gavrović-Jankulović, Marija
PY  - 2014
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1859
AB  - BACKGROUND: Actinidin is a cysteine protease and major allergen from kiwi fruit. When purified under specific native conditions, actinidin preparations from fresh kiwi fruit contain both an active and inactive form of this enzyme. In this study, biochemical and immunological properties upon simulated gastro-intestinal digestion, as well as thermal stability, were investigated for both active and E-64-inhibited actinidin. RESULTS: Active actinidin retained its primary structure and proteolytic activity after 2 h of simulated gastric digestion, followed by 2 h of intestinal digestion, as assessed by SDS-PAGE, zymography and mass spectroscopy. Immunological reactivity of active actinidin was also preserved, as tested by immunoelectrophoresis. The E-64 inhibited actinidin was fully degraded after 1 h of pepsin treatment. Differential scanning calorimetry showed that active actinidin has one transition maximum temperature (T-m) at 73.9 degrees C, whereas in the E-64-actinidin complex the two actinidin domains unfolded independently, with the first domain having a T-m value of only 61 degrees C. CONCLUSION: Active actinidin is capable of reaching the intestinal mucosa in a proteolytically active and immunogenic state. Inhibitor binding induces changes in the actinidin molecule that go beyond inhibition of proteolytic activity, also influencing the digestion stability and T-m values of actinidin, features important in the characterisation of food allergens. (C) 2014 Society of Chemical Industry
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart
VL  - 94
IS  - 14
SP  - 3046
EP  - 3052
DO  - 10.1002/jsfa.6656
ER  - 
@article{
author = "Grozdanović, Milica M. and Ostojić, Sanja B. and Aleksić, Ivana and Anđelković, Uroš and Petersen, Arnd and Gavrović-Jankulović, Marija",
year = "2014",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1859",
abstract = "BACKGROUND: Actinidin is a cysteine protease and major allergen from kiwi fruit. When purified under specific native conditions, actinidin preparations from fresh kiwi fruit contain both an active and inactive form of this enzyme. In this study, biochemical and immunological properties upon simulated gastro-intestinal digestion, as well as thermal stability, were investigated for both active and E-64-inhibited actinidin. RESULTS: Active actinidin retained its primary structure and proteolytic activity after 2 h of simulated gastric digestion, followed by 2 h of intestinal digestion, as assessed by SDS-PAGE, zymography and mass spectroscopy. Immunological reactivity of active actinidin was also preserved, as tested by immunoelectrophoresis. The E-64 inhibited actinidin was fully degraded after 1 h of pepsin treatment. Differential scanning calorimetry showed that active actinidin has one transition maximum temperature (T-m) at 73.9 degrees C, whereas in the E-64-actinidin complex the two actinidin domains unfolded independently, with the first domain having a T-m value of only 61 degrees C. CONCLUSION: Active actinidin is capable of reaching the intestinal mucosa in a proteolytically active and immunogenic state. Inhibitor binding induces changes in the actinidin molecule that go beyond inhibition of proteolytic activity, also influencing the digestion stability and T-m values of actinidin, features important in the characterisation of food allergens. (C) 2014 Society of Chemical Industry",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart",
volume = "94",
number = "14",
pages = "3046-3052",
doi = "10.1002/jsfa.6656"
}
Grozdanović, M. M., Ostojić, S. B., Aleksić, I., Anđelković, U., Petersen, A.,& Gavrović-Jankulović, M. (2014). Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart.
Journal of the Science of Food and AgricultureWiley-Blackwell, Hoboken., 94(14), 3046-3052.
https://doi.org/10.1002/jsfa.6656
Grozdanović MM, Ostojić SB, Aleksić I, Anđelković U, Petersen A, Gavrović-Jankulović M. Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart. Journal of the Science of Food and Agriculture. 2014;94(14):3046-3052
Grozdanović Milica M., Ostojić Sanja B., Aleksić Ivana, Anđelković Uroš, Petersen Arnd, Gavrović-Jankulović Marija, "Active actinidin retains function upon gastro-intestinal digestion and is more thermostable than the E-64-inhibited counterpart" 94, no. 14 (2014):3046-3052,
https://doi.org/10.1002/jsfa.6656 .
7
14
10
14

Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands

Begović, Nebojša; Blagojević, Vladimir A.; Ostojić, Sanja B.; Micic, Darko M.; Filipović, Nenad R.; Anđelković, Katarina K.; Minić, Dragica M.

(Elsevier Science Bv, Amsterdam, 2014)

TY  - JOUR
AU  - Begović, Nebojša
AU  - Blagojević, Vladimir A.
AU  - Ostojić, Sanja B.
AU  - Micic, Darko M.
AU  - Filipović, Nenad R.
AU  - Anđelković, Katarina K.
AU  - Minić, Dragica M.
PY  - 2014
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1862
AB  - Thermal stability of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands was investigated using a combination of experimental measurements and DFT calculations. All complexes exhibit a reversible second-order transition around 333 K, which can be attributed to structural reorganization of the ligand molecules. Thermal degradation begins in 570-610 K temperature region, with an endothermic peak, followed by exothermic peaks in DSC. TG measurements show a well-defined mass loss corresponding to the initial degradation, while subsequent processes are poorly separated. DFT calculations suggest that the initial degradation step occurs with release of Cl, which then reacts with remaining part of the complex molecule in an exothermic process. This leads to decomposition of the ligand molecule into four fragments corresponding to ethyl chloride, carbon dioxide, methyl amine, and the fragment with the aromatic group. Mass spectrum suggests that creation of these fragments most likely corresponds to the initial degradation, after which some of these coordinate to Pd center, whose coordination sphere is left incomplete by release of Cl. TG measurement to 1123 K indicates that the final degradation product at this temperature is palladium. (C) 2014 Elsevier B.V. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Thermochimica Acta
T1  - Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands
VL  - 592
SP  - 23
EP  - 30
DO  - 10.1016/j.tca.2014.08.005
ER  - 
@article{
author = "Begović, Nebojša and Blagojević, Vladimir A. and Ostojić, Sanja B. and Micic, Darko M. and Filipović, Nenad R. and Anđelković, Katarina K. and Minić, Dragica M.",
year = "2014",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1862",
abstract = "Thermal stability of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands was investigated using a combination of experimental measurements and DFT calculations. All complexes exhibit a reversible second-order transition around 333 K, which can be attributed to structural reorganization of the ligand molecules. Thermal degradation begins in 570-610 K temperature region, with an endothermic peak, followed by exothermic peaks in DSC. TG measurements show a well-defined mass loss corresponding to the initial degradation, while subsequent processes are poorly separated. DFT calculations suggest that the initial degradation step occurs with release of Cl, which then reacts with remaining part of the complex molecule in an exothermic process. This leads to decomposition of the ligand molecule into four fragments corresponding to ethyl chloride, carbon dioxide, methyl amine, and the fragment with the aromatic group. Mass spectrum suggests that creation of these fragments most likely corresponds to the initial degradation, after which some of these coordinate to Pd center, whose coordination sphere is left incomplete by release of Cl. TG measurement to 1123 K indicates that the final degradation product at this temperature is palladium. (C) 2014 Elsevier B.V. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands",
volume = "592",
pages = "23-30",
doi = "10.1016/j.tca.2014.08.005"
}
Begović, N., Blagojević, V. A., Ostojić, S. B., Micic, D. M., Filipović, N. R., Anđelković, K. K.,& Minić, D. M. (2014). Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands.
Thermochimica ActaElsevier Science Bv, Amsterdam., 592, 23-30.
https://doi.org/10.1016/j.tca.2014.08.005
Begović N, Blagojević VA, Ostojić SB, Micic DM, Filipović NR, Anđelković KK, Minić DM. Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands. Thermochimica Acta. 2014;592:23-30
Begović Nebojša, Blagojević Vladimir A., Ostojić Sanja B., Micic Darko M., Filipović Nenad R., Anđelković Katarina K., Minić Dragica M., "Thermally induced structural transformations of a series of palladium(II) complexes with N-heteroaromatic bidentate hydrazone ligands" 592 (2014):23-30,
https://doi.org/10.1016/j.tca.2014.08.005 .
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Evaluation of the thermal stability and digestibility of heterologously produced banana lectin

Dimitrijevic, Rajna; Jadranin, Milka; Burazer, Lidija M.; Ostojić, Sanja B.; Gavrović-Jankulović, Marija

(Elsevier Sci Ltd, Oxford, 2010)

TY  - JOUR
AU  - Dimitrijevic, Rajna
AU  - Jadranin, Milka
AU  - Burazer, Lidija M.
AU  - Ostojić, Sanja B.
AU  - Gavrović-Jankulović, Marija
PY  - 2010
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1051
AB  - The thermal stability of recombinant mannose-specific banana lectin (rBanLec), as well as its stability under conditions of simulated gastro-intestinal fluid (SGF), was investigated. rBanLec was heterologously produced in Escherichia coli, Molecular mass of rBanLec, assessed by ESI-TOF mass spectrometry, was 15972.2 Da. Thermodynamic parameters for rBanLec denaturation, obtained by differential scanning calorimetry (DSC), revealed a transition maximum temperature (T(m)) of 60.8 degrees C, calorimetric enthalpy (H(cal)) of 136.17 kcal/mol and van't Hoff enthalpy (H(VH)) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I h, in the simulated intestinal fluid (SIF). Intact primary structure, biological and immunological reactivity of rBanLec were all preserved following treatment under SGF and SIF conditions. In conclusion, rBanLec is a good candidate for the novel bioadhesive lectin-based drug delivery systems to the gastro-intestinal tract (GIT). (C) 2009 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Evaluation of the thermal stability and digestibility of heterologously produced banana lectin
VL  - 120
IS  - 4
SP  - 1113
EP  - 1118
DO  - 10.1016/j.foodchem.2009.11.062
ER  - 
@article{
author = "Dimitrijevic, Rajna and Jadranin, Milka and Burazer, Lidija M. and Ostojić, Sanja B. and Gavrović-Jankulović, Marija",
year = "2010",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1051",
abstract = "The thermal stability of recombinant mannose-specific banana lectin (rBanLec), as well as its stability under conditions of simulated gastro-intestinal fluid (SGF), was investigated. rBanLec was heterologously produced in Escherichia coli, Molecular mass of rBanLec, assessed by ESI-TOF mass spectrometry, was 15972.2 Da. Thermodynamic parameters for rBanLec denaturation, obtained by differential scanning calorimetry (DSC), revealed a transition maximum temperature (T(m)) of 60.8 degrees C, calorimetric enthalpy (H(cal)) of 136.17 kcal/mol and van't Hoff enthalpy (H(VH)) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I h, in the simulated intestinal fluid (SIF). Intact primary structure, biological and immunological reactivity of rBanLec were all preserved following treatment under SGF and SIF conditions. In conclusion, rBanLec is a good candidate for the novel bioadhesive lectin-based drug delivery systems to the gastro-intestinal tract (GIT). (C) 2009 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Evaluation of the thermal stability and digestibility of heterologously produced banana lectin",
volume = "120",
number = "4",
pages = "1113-1118",
doi = "10.1016/j.foodchem.2009.11.062"
}
Dimitrijevic, R., Jadranin, M., Burazer, L. M., Ostojić, S. B.,& Gavrović-Jankulović, M. (2010). Evaluation of the thermal stability and digestibility of heterologously produced banana lectin.
Food ChemistryElsevier Sci Ltd, Oxford., 120(4), 1113-1118.
https://doi.org/10.1016/j.foodchem.2009.11.062
Dimitrijevic R, Jadranin M, Burazer LM, Ostojić SB, Gavrović-Jankulović M. Evaluation of the thermal stability and digestibility of heterologously produced banana lectin. Food Chemistry. 2010;120(4):1113-1118
Dimitrijevic Rajna, Jadranin Milka, Burazer Lidija M., Ostojić Sanja B., Gavrović-Jankulović Marija, "Evaluation of the thermal stability and digestibility of heterologously produced banana lectin" 120, no. 4 (2010):1113-1118,
https://doi.org/10.1016/j.foodchem.2009.11.062 .
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