TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Kostić, Aleksandar Ž.
AU  - Gašić, Uroš M.
AU  - Stanojević, Slađana P.
AU  - Tešić, Živoslav Lj.
AU  - Pešić, Mirjana B.
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5684
AB  - This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.
PB  - MDPI
T2  - Antioxidants
T1  - Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion
VL  - 11
IS  - 11
SP  - 2164
DO  - 10.3390/antiox11112164
ER  - 

@article{
author = "Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Kostić, Aleksandar Ž. and Gašić, Uroš M. and Stanojević, Slađana P. and Tešić, Živoslav Lj. and Pešić, Mirjana B.",
year = "2022",
abstract = "This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.",
publisher = "MDPI",
journal = "Antioxidants",
title = "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion",
volume = "11",
number = "11",
pages = "2164",
doi = "10.3390/antiox11112164"
}

Milinčić, D. D., Stanisavljević, N. S., Kostić, A. Ž., Gašić, U. M., Stanojević, S. P., Tešić, Ž. Lj.,& Pešić, M. B.. (2022). Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. in Antioxidants
MDPI., 11(11), 2164.
https://doi.org/10.3390/antiox11112164

Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. in Antioxidants. 2022;11(11):2164.
doi:10.3390/antiox11112164 .

Milinčić, Danijel D., Stanisavljević, Nemanja S., Kostić, Aleksandar Ž., Gašić, Uroš M., Stanojević, Slađana P., Tešić, Živoslav Lj., Pešić, Mirjana B., "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion" in Antioxidants, 11, no. 11 (2022):2164,
https://doi.org/10.3390/antiox11112164 . .

TY  - DATA
AU  - Kostić, Aleksandar Ž.
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Gašić, Uroš M.
AU  - Lević, Steva M.
AU  - Kojić, Milan O.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S0308814621003162?via%3Dihub
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4408
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4408
ER  - 

@misc{
author = "Kostić, Aleksandar Ž. and Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Gašić, Uroš M. and Lević, Steva M. and Kojić, Milan O. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Barać, Miroljub B. and Pešić, Mirjana B.",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4408"
}

Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S. M., Kojić, M. O., Tešić, Ž. Lj., Nedović, V. A., Barać, M. B.,& Pešić, M. B.. (2021). Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4408

Kostić AŽ, Milinčić DD, Stanisavljević NS, Gašić UM, Lević SM, Kojić MO, Tešić ŽL, Nedović VA, Barać MB, Pešić MB. Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4408 .

Kostić, Aleksandar Ž., Milinčić, Danijel D., Stanisavljević, Nemanja S., Gašić, Uroš M., Lević, Steva M., Kojić, Milan O., Tešić, Živoslav Lj., Nedović, Viktor A., Barać, Miroljub B., Pešić, Mirjana B., "Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310." in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4408 .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Kostić, Aleksandar Ž.
AU  - Soković Bajić, Svetlana
AU  - Kojić, Milan O.
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Tešić, Živoslav Lj.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S0023643820317278
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4448
AB  - Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS•+ DPPH• and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.
PB  - Elsevier
T2  - LWT
T1  - Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
VL  - 138
SP  - 110739
DO  - 10.1016/j.lwt.2020.110739
ER  - 

@article{
author = "Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Kostić, Aleksandar Ž. and Soković Bajić, Svetlana and Kojić, Milan O. and Gašić, Uroš M. and Barać, Miroljub B. and Stanojević, Slađana P. and Tešić, Živoslav Lj. and Pešić, Mirjana B.",
year = "2021",
abstract = "Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS•+ DPPH• and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.",
publisher = "Elsevier",
journal = "LWT",
title = "Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety",
volume = "138",
pages = "110739",
doi = "10.1016/j.lwt.2020.110739"
}

Milinčić, D. D., Stanisavljević, N. S., Kostić, A. Ž., Soković Bajić, S., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Tešić, Ž. Lj.,& Pešić, M. B.. (2021). Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. in LWT
Elsevier., 138, 110739.
https://doi.org/10.1016/j.lwt.2020.110739

Milinčić DD, Stanisavljević NS, Kostić AŽ, Soković Bajić S, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Tešić ŽL, Pešić MB. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. in LWT. 2021;138:110739.
doi:10.1016/j.lwt.2020.110739 .

Milinčić, Danijel D., Stanisavljević, Nemanja S., Kostić, Aleksandar Ž., Soković Bajić, Svetlana, Kojić, Milan O., Gašić, Uroš M., Barać, Miroljub B., Stanojević, Slađana P., Tešić, Živoslav Lj., Pešić, Mirjana B., "Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety" in LWT, 138 (2021):110739,
https://doi.org/10.1016/j.lwt.2020.110739 . .

TY  - DATA
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Kostić, Aleksandar Ž.
AU  - Soković Bajić, Svetlana
AU  - Kojić, Milan O.
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Tešić, Živoslav Lj.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4449
PB  - Elsevier
T2  - LWT
T1  - Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4449
ER  - 

@misc{
author = "Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Kostić, Aleksandar Ž. and Soković Bajić, Svetlana and Kojić, Milan O. and Gašić, Uroš M. and Barać, Miroljub B. and Stanojević, Slađana P. and Tešić, Živoslav Lj. and Pešić, Mirjana B.",
year = "2021",
publisher = "Elsevier",
journal = "LWT",
title = "Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4449"
}

Milinčić, D. D., Stanisavljević, N. S., Kostić, A. Ž., Soković Bajić, S., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Tešić, Ž. Lj.,& Pešić, M. B.. (2021). Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739.. in LWT
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4449

Milinčić DD, Stanisavljević NS, Kostić AŽ, Soković Bajić S, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Tešić ŽL, Pešić MB. Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739.. in LWT. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4449 .

Milinčić, Danijel D., Stanisavljević, Nemanja S., Kostić, Aleksandar Ž., Soković Bajić, Svetlana, Kojić, Milan O., Gašić, Uroš M., Barać, Miroljub B., Stanojević, Slađana P., Tešić, Živoslav Lj., Pešić, Mirjana B., "Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739." in LWT (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4449 .

TY  - JOUR
AU  - Stanisavljević, Nemanja S.
AU  - Soković Bajić, Svetlana
AU  - Jovanović, Živko S.
AU  - Matić, Ivana
AU  - Tolinački, Maja
AU  - Popović, Dušanka
AU  - Popović, Nikola
AU  - Terzić-Vidojević, Amarela
AU  - Golić, Nataša
AU  - Beškoski, Vladimir
AU  - Samardžić, Jelena
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5387
AB  - In this study, for the first time, the comprehensive analysis of antiproliferative and antioxidant activities of ramson, followed by the analysis of its associated microbiota and health-promoting effects of lactic acid bacteria (LAB), was performed. Ramson (Allium ursinum) is recognized as a medicinal plant with a long history of use in traditional medicine due to its antimicrobial and antioxidant activity. In this study the influence of in vitro gastrointestinal digestion on the cytotoxic activity of A. ursinum extracts against human malignant cell lines was demonstrated. Seven sulfur compounds, the degradation products of thiosulfinates, including diallyl disulfide were shown to inhibit proliferation of malignant cells by inducing accumulation within G2/M phase as well as to induce apoptosis through activation of caspase-3 and mitochondrial signaling pathway. Further, the A. ursinum microbiota, particularly LAB with potential probiotic effects, was analyzed by culture-dependent method and culture-independent method [denaturing gradient gel electrophoresis (DGGE)]. The obtained results revealed that the most abundant genera were Streptococcus, Lactobacillus, and Bacillus. The Lactobacillus genus was mainly represented by L. fermentum. The pulsed-field gel electrophoresis (PFGE) analysis revealed the presence of two PFGE pulsotypes. The probiotic potential of the strain L. fermentum BGSR163 belonging to PFGE pulsotype 1 and the strain L. fermentum BGSR227 belonging to the PFGE pulsotype 2 was characterized. The results revealed that both strains are safe for human use, successfully survive the simulated gastrointestinal conditions, have potential to transiently colonize the gastrointestinal tract (GIT) and have a protective immunomodulatory effect, inducing the production of proinflammatory cytokine IL17 and regulatory cytokine IL10, while decreasing the production of proinflammatory cytokine IFN-γ. In conclusion, the results of this study suggest that consumption of A. ursinum might have health-promoting properties, including anticancer effects, while L. fermentum strains isolated from A. ursinum leaves could be used as probiotics for human consumption.
PB  - Frontiers
T2  - Frontiers in Microbiology
T1  - Antioxidant and Antiproliferative Activity of Allium ursinum and Their Associated Microbiota During Simulated in vitro Digestion in the Presence of Food Matrix
VL  - 11
DO  - 10.3389/fmicb.2020.601616
ER  - 

@article{
author = "Stanisavljević, Nemanja S. and Soković Bajić, Svetlana and Jovanović, Živko S. and Matić, Ivana and Tolinački, Maja and Popović, Dušanka and Popović, Nikola and Terzić-Vidojević, Amarela and Golić, Nataša and Beškoski, Vladimir and Samardžić, Jelena",
year = "2020",
abstract = "In this study, for the first time, the comprehensive analysis of antiproliferative and antioxidant activities of ramson, followed by the analysis of its associated microbiota and health-promoting effects of lactic acid bacteria (LAB), was performed. Ramson (Allium ursinum) is recognized as a medicinal plant with a long history of use in traditional medicine due to its antimicrobial and antioxidant activity. In this study the influence of in vitro gastrointestinal digestion on the cytotoxic activity of A. ursinum extracts against human malignant cell lines was demonstrated. Seven sulfur compounds, the degradation products of thiosulfinates, including diallyl disulfide were shown to inhibit proliferation of malignant cells by inducing accumulation within G2/M phase as well as to induce apoptosis through activation of caspase-3 and mitochondrial signaling pathway. Further, the A. ursinum microbiota, particularly LAB with potential probiotic effects, was analyzed by culture-dependent method and culture-independent method [denaturing gradient gel electrophoresis (DGGE)]. The obtained results revealed that the most abundant genera were Streptococcus, Lactobacillus, and Bacillus. The Lactobacillus genus was mainly represented by L. fermentum. The pulsed-field gel electrophoresis (PFGE) analysis revealed the presence of two PFGE pulsotypes. The probiotic potential of the strain L. fermentum BGSR163 belonging to PFGE pulsotype 1 and the strain L. fermentum BGSR227 belonging to the PFGE pulsotype 2 was characterized. The results revealed that both strains are safe for human use, successfully survive the simulated gastrointestinal conditions, have potential to transiently colonize the gastrointestinal tract (GIT) and have a protective immunomodulatory effect, inducing the production of proinflammatory cytokine IL17 and regulatory cytokine IL10, while decreasing the production of proinflammatory cytokine IFN-γ. In conclusion, the results of this study suggest that consumption of A. ursinum might have health-promoting properties, including anticancer effects, while L. fermentum strains isolated from A. ursinum leaves could be used as probiotics for human consumption.",
publisher = "Frontiers",
journal = "Frontiers in Microbiology",
title = "Antioxidant and Antiproliferative Activity of Allium ursinum and Their Associated Microbiota During Simulated in vitro Digestion in the Presence of Food Matrix",
volume = "11",
doi = "10.3389/fmicb.2020.601616"
}

Stanisavljević, N. S., Soković Bajić, S., Jovanović, Ž. S., Matić, I., Tolinački, M., Popović, D., Popović, N., Terzić-Vidojević, A., Golić, N., Beškoski, V.,& Samardžić, J.. (2020). Antioxidant and Antiproliferative Activity of Allium ursinum and Their Associated Microbiota During Simulated in vitro Digestion in the Presence of Food Matrix. in Frontiers in Microbiology
Frontiers., 11.
https://doi.org/10.3389/fmicb.2020.601616

Stanisavljević NS, Soković Bajić S, Jovanović ŽS, Matić I, Tolinački M, Popović D, Popović N, Terzić-Vidojević A, Golić N, Beškoski V, Samardžić J. Antioxidant and Antiproliferative Activity of Allium ursinum and Their Associated Microbiota During Simulated in vitro Digestion in the Presence of Food Matrix. in Frontiers in Microbiology. 2020;11.
doi:10.3389/fmicb.2020.601616 .

Stanisavljević, Nemanja S., Soković Bajić, Svetlana, Jovanović, Živko S., Matić, Ivana, Tolinački, Maja, Popović, Dušanka, Popović, Nikola, Terzić-Vidojević, Amarela, Golić, Nataša, Beškoski, Vladimir, Samardžić, Jelena, "Antioxidant and Antiproliferative Activity of Allium ursinum and Their Associated Microbiota During Simulated in vitro Digestion in the Presence of Food Matrix" in Frontiers in Microbiology, 11 (2020),
https://doi.org/10.3389/fmicb.2020.601616 . .

TY  - JOUR
AU  - Vukotić, Goran N.
AU  - Polović, Natalija
AU  - Mirković, Nemanja
AU  - Jovčić, Branko
AU  - Stanisavljević, Nemanja S.
AU  - Fira, Đorđe
AU  - Kojić, Milan O.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3298
AB  - In our previous study we demonstrated that proteinase PrtP is able to impair bacteriocin LcnB activity, despite being produced by the same organism and encoded by the same plasmid. However, precise mechanism of this action, i.e., the exact cleavage site within LcnB bacteriocin, as well as its effect on antimicrobial activity of the resulting peptide remained vague. Here we further explored the interplay between these two proteins and defined, using mass spectrometry, that this unusual hydrolysis indeed occurs in vivo, between the sixth and seventh amino acid on the N terminus of LcnB. To address whether the cleaved form of LcnB retains any level of activity, both recombinant and chemically synthesized variant of truncated LcnB were engineered and produced, but demonstrated no antimicrobial activity. When LcnB was recombinantly overexpressed and subjected to PrtP digestion, the change in its antimicrobial activity was monitored and the degradation products analyzed with reverse-phase high-pressure liquid chromatography. The results confirmed the inactivity of the truncated LcnB and additionally corroborated the PrtP cleavage site in LcnB bacteriocin. In addition, it was demonstrated that, once truncated, LcnB is not able to bind its receptor and is susceptible to additional hydrolysis. This is the first report on proteolytic inactivation of bacteriocins inside the same bacterial host.
PB  - Frontiers in Microbiology
T2  - Frontiers in Microbiology
T1  - Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. Lactis BGMN1-501
VL  - 10
IS  - APR
DO  - 10.3389/fmicb.2019.00874
ER  - 

@article{
author = "Vukotić, Goran N. and Polović, Natalija and Mirković, Nemanja and Jovčić, Branko and Stanisavljević, Nemanja S. and Fira, Đorđe and Kojić, Milan O.",
year = "2019",
abstract = "In our previous study we demonstrated that proteinase PrtP is able to impair bacteriocin LcnB activity, despite being produced by the same organism and encoded by the same plasmid. However, precise mechanism of this action, i.e., the exact cleavage site within LcnB bacteriocin, as well as its effect on antimicrobial activity of the resulting peptide remained vague. Here we further explored the interplay between these two proteins and defined, using mass spectrometry, that this unusual hydrolysis indeed occurs in vivo, between the sixth and seventh amino acid on the N terminus of LcnB. To address whether the cleaved form of LcnB retains any level of activity, both recombinant and chemically synthesized variant of truncated LcnB were engineered and produced, but demonstrated no antimicrobial activity. When LcnB was recombinantly overexpressed and subjected to PrtP digestion, the change in its antimicrobial activity was monitored and the degradation products analyzed with reverse-phase high-pressure liquid chromatography. The results confirmed the inactivity of the truncated LcnB and additionally corroborated the PrtP cleavage site in LcnB bacteriocin. In addition, it was demonstrated that, once truncated, LcnB is not able to bind its receptor and is susceptible to additional hydrolysis. This is the first report on proteolytic inactivation of bacteriocins inside the same bacterial host.",
publisher = "Frontiers in Microbiology",
journal = "Frontiers in Microbiology",
title = "Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. Lactis BGMN1-501",
volume = "10",
number = "APR",
doi = "10.3389/fmicb.2019.00874"
}

Vukotić, G. N., Polović, N., Mirković, N., Jovčić, B., Stanisavljević, N. S., Fira, Đ.,& Kojić, M. O.. (2019). Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. Lactis BGMN1-501. in Frontiers in Microbiology
Frontiers in Microbiology., 10(APR).
https://doi.org/10.3389/fmicb.2019.00874

Vukotić GN, Polović N, Mirković N, Jovčić B, Stanisavljević NS, Fira Đ, Kojić MO. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. Lactis BGMN1-501. in Frontiers in Microbiology. 2019;10(APR).
doi:10.3389/fmicb.2019.00874 .

Vukotić, Goran N., Polović, Natalija, Mirković, Nemanja, Jovčić, Branko, Stanisavljević, Nemanja S., Fira, Đorđe, Kojić, Milan O., "Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus lactis subsp. Lactis BGMN1-501" in Frontiers in Microbiology, 10, no. APR (2019),
https://doi.org/10.3389/fmicb.2019.00874 . .

TY  - DATA
AU  - Vukotić, Goran N.
AU  - Polović, Natalija
AU  - Mirković, Nemanja
AU  - Jovčić, Branko
AU  - Stanisavljević, Nemanja S.
AU  - Fira, Đorđe
AU  - Kojić, Milan O.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3299
PB  - Frontiers in Microbiology
T2  - Frontiers in Microbiology
T1  - Supplementary material for the article: Vukotic, G.; Polovic, N.; Mirkovic, N.; Jovcic, B.; Stanisavljevic, N.; Fira, D.; Kojic, M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus Lactis Subsp. Lactis BGMN1-501. Frontiers in Microbiology 2019, 10 (APR). https://doi.org/10.3389/fmicb.2019.00874
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3299
ER  - 

@misc{
author = "Vukotić, Goran N. and Polović, Natalija and Mirković, Nemanja and Jovčić, Branko and Stanisavljević, Nemanja S. and Fira, Đorđe and Kojić, Milan O.",
year = "2019",
publisher = "Frontiers in Microbiology",
journal = "Frontiers in Microbiology",
title = "Supplementary material for the article: Vukotic, G.; Polovic, N.; Mirkovic, N.; Jovcic, B.; Stanisavljevic, N.; Fira, D.; Kojic, M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus Lactis Subsp. Lactis BGMN1-501. Frontiers in Microbiology 2019, 10 (APR). https://doi.org/10.3389/fmicb.2019.00874",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3299"
}

Vukotić, G. N., Polović, N., Mirković, N., Jovčić, B., Stanisavljević, N. S., Fira, Đ.,& Kojić, M. O.. (2019). Supplementary material for the article: Vukotic, G.; Polovic, N.; Mirkovic, N.; Jovcic, B.; Stanisavljevic, N.; Fira, D.; Kojic, M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus Lactis Subsp. Lactis BGMN1-501. Frontiers in Microbiology 2019, 10 (APR). https://doi.org/10.3389/fmicb.2019.00874. in Frontiers in Microbiology
Frontiers in Microbiology..
https://hdl.handle.net/21.15107/rcub_cherry_3299

Vukotić GN, Polović N, Mirković N, Jovčić B, Stanisavljević NS, Fira Đ, Kojić MO. Supplementary material for the article: Vukotic, G.; Polovic, N.; Mirkovic, N.; Jovcic, B.; Stanisavljevic, N.; Fira, D.; Kojic, M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus Lactis Subsp. Lactis BGMN1-501. Frontiers in Microbiology 2019, 10 (APR). https://doi.org/10.3389/fmicb.2019.00874. in Frontiers in Microbiology. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_3299 .

Vukotić, Goran N., Polović, Natalija, Mirković, Nemanja, Jovčić, Branko, Stanisavljević, Nemanja S., Fira, Đorđe, Kojić, Milan O., "Supplementary material for the article: Vukotic, G.; Polovic, N.; Mirkovic, N.; Jovcic, B.; Stanisavljevic, N.; Fira, D.; Kojic, M. Lactococcin B Is Inactivated by Intrinsic Proteinase PrtP Digestion in Lactococcus Lactis Subsp. Lactis BGMN1-501. Frontiers in Microbiology 2019, 10 (APR). https://doi.org/10.3389/fmicb.2019.00874" in Frontiers in Microbiology (2019),
https://hdl.handle.net/21.15107/rcub_cherry_3299 .

TY  - JOUR
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran N.
AU  - Kojić, Milan O.
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Popović, Dušanka A.
AU  - Banjac, Nebojša R.
AU  - Tešić, Živoslav Lj.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2843
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
VL  - 284
SP  - 28
EP  - 44
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pešić, Mirjana B. and Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Stanisavljević, Nemanja S. and Vukotić, Goran N. and Kojić, Milan O. and Gašić, Uroš M. and Barać, Miroljub B. and Stanojević, Slađana P. and Popović, Dušanka A. and Banjac, Nebojša R. and Tešić, Živoslav Lj.",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
volume = "284",
pages = "28-44",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pešić, M. B., Milinčić, D. D., Kostić, A. Ž., Stanisavljević, N. S., Vukotić, G. N., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tešić, Ž. Lj.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pešić MB, Milinčić DD, Kostić AŽ, Stanisavljević NS, Vukotić GN, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Popović DA, Banjac NR, Tešić ŽL. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pešić, Mirjana B., Milinčić, Danijel D., Kostić, Aleksandar Ž., Stanisavljević, Nemanja S., Vukotić, Goran N., Kojić, Milan O., Gašić, Uroš M., Barać, Miroljub B., Stanojević, Slađana P., Popović, Dušanka A., Banjac, Nebojša R., Tešić, Živoslav Lj., "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .

TY  - DATA
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran N.
AU  - Kojić, Milan O.
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Popović, Dušanka A.
AU  - Banjac, Nebojša R.
AU  - Tešić, Živoslav Lj.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2856
T2  - Food Chemistry
T1  - Supplementary data for the article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. https://doi.org/10.1016/j.foodchem.2019.01.107
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2856
ER  - 

@misc{
author = "Pešić, Mirjana B. and Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Stanisavljević, Nemanja S. and Vukotić, Goran N. and Kojić, Milan O. and Gašić, Uroš M. and Barać, Miroljub B. and Stanojević, Slađana P. and Popović, Dušanka A. and Banjac, Nebojša R. and Tešić, Živoslav Lj.",
year = "2019",
journal = "Food Chemistry",
title = "Supplementary data for the article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. https://doi.org/10.1016/j.foodchem.2019.01.107",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2856"
}

Pešić, M. B., Milinčić, D. D., Kostić, A. Ž., Stanisavljević, N. S., Vukotić, G. N., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tešić, Ž. Lj.. (2019). Supplementary data for the article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. https://doi.org/10.1016/j.foodchem.2019.01.107. in Food Chemistry.
https://hdl.handle.net/21.15107/rcub_cherry_2856

Pešić MB, Milinčić DD, Kostić AŽ, Stanisavljević NS, Vukotić GN, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Popović DA, Banjac NR, Tešić ŽL. Supplementary data for the article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. https://doi.org/10.1016/j.foodchem.2019.01.107. in Food Chemistry. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_2856 .

Pešić, Mirjana B., Milinčić, Danijel D., Kostić, Aleksandar Ž., Stanisavljević, Nemanja S., Vukotić, Goran N., Kojić, Milan O., Gašić, Uroš M., Barać, Miroljub B., Stanojević, Slađana P., Popović, Dušanka A., Banjac, Nebojša R., Tešić, Živoslav Lj., "Supplementary data for the article: Pešić, M. B.; Milinčić, D. D.; Kostić, A.; Stanisavljević, N. S.; Vukotić, G. N.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Popović, D. A.; et al. In Vitro Digestion of Meat- and Cereal-Based Food Matrix Enriched with Grape Extracts: How Are Polyphenol Composition, Bioaccessibility and Antioxidant Activity Affected? Food Chem. 2019, 284, 28–44. https://doi.org/10.1016/j.foodchem.2019.01.107" in Food Chemistry (2019),
https://hdl.handle.net/21.15107/rcub_cherry_2856 .

TY  - JOUR
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran N.
AU  - Kojić, Milan O.
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub B.
AU  - Stanojević, Slađana P.
AU  - Popović, Dušanka A.
AU  - Banjac, Nebojša R.
AU  - Tešić, Živoslav Lj.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2867
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
VL  - 284
SP  - 28
EP  - 44
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pešić, Mirjana B. and Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Stanisavljević, Nemanja S. and Vukotić, Goran N. and Kojić, Milan O. and Gašić, Uroš M. and Barać, Miroljub B. and Stanojević, Slađana P. and Popović, Dušanka A. and Banjac, Nebojša R. and Tešić, Živoslav Lj.",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
volume = "284",
pages = "28-44",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pešić, M. B., Milinčić, D. D., Kostić, A. Ž., Stanisavljević, N. S., Vukotić, G. N., Kojić, M. O., Gašić, U. M., Barać, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tešić, Ž. Lj.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pešić MB, Milinčić DD, Kostić AŽ, Stanisavljević NS, Vukotić GN, Kojić MO, Gašić UM, Barać MB, Stanojević SP, Popović DA, Banjac NR, Tešić ŽL. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pešić, Mirjana B., Milinčić, Danijel D., Kostić, Aleksandar Ž., Stanisavljević, Nemanja S., Vukotić, Goran N., Kojić, Milan O., Gašić, Uroš M., Barać, Miroljub B., Stanojević, Slađana P., Popović, Dušanka A., Banjac, Nebojša R., Tešić, Živoslav Lj., "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .

TY  - JOUR
AU  - Mihailović, Nevena
AU  - Marković, Violeta
AU  - Matić, Ivana Z.
AU  - Stanisavljević, Nemanja S.
AU  - Jovanović, Živko S.
AU  - Trifunović, Snežana S.
AU  - Joksović, Ljubinka
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2398
AB  - Eight 1,3,4-oxadiazole derivatives containing phenolic acid moieties (7a-h) and eight of their diacylhydrazine precursors (6a-h) were synthesized, characterized using spectroscopic methods and examined by scavenging of stable DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The most potent phenolic 1,3,4-oxadiazoles showed better DPPH scavenging activity in comparison with their corresponding diacylhydrazine precursors as a result of participation of both aromatic rings and a 1,3,4-oxadiazole moiety in resonance stabilization of the formed phenoxyl radical. Four diacylhydrazines (6d, 6e, 6g, and 6h) and four 1,3,4-oxadiazoles (7d, 7e, 7g and 7h) with the best DPPH scavenging activity, were chosen for further evaluation of their antioxidant potential through various assays. The investigated compounds exerted pronounced ABTS radical scavenging capacity, moderate to good H2O2 scavenging properties and strong ferric ion reducing capacity. Further in vitro evaluation of the antioxidant properties of the most active compounds demonstrated their protective effects in normal lung fibroblasts MRC-5 against hydrogen peroxide induced oxidative stress. Diacylhydrazine 6h increased two times the activity of glutathione peroxidase in treated cells in comparison with a control sample and did not affect the superoxide dismutase activity.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Synthesis and antioxidant activity of 1,3,4-oxadiazoles and their diacylhydrazine precursors derived from phenolic acids
VL  - 7
IS  - 14
SP  - 8550
EP  - 8560
DO  - 10.1039/c6ra28787e
ER  - 

@article{
author = "Mihailović, Nevena and Marković, Violeta and Matić, Ivana Z. and Stanisavljević, Nemanja S. and Jovanović, Živko S. and Trifunović, Snežana S. and Joksović, Ljubinka",
year = "2017",
abstract = "Eight 1,3,4-oxadiazole derivatives containing phenolic acid moieties (7a-h) and eight of their diacylhydrazine precursors (6a-h) were synthesized, characterized using spectroscopic methods and examined by scavenging of stable DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The most potent phenolic 1,3,4-oxadiazoles showed better DPPH scavenging activity in comparison with their corresponding diacylhydrazine precursors as a result of participation of both aromatic rings and a 1,3,4-oxadiazole moiety in resonance stabilization of the formed phenoxyl radical. Four diacylhydrazines (6d, 6e, 6g, and 6h) and four 1,3,4-oxadiazoles (7d, 7e, 7g and 7h) with the best DPPH scavenging activity, were chosen for further evaluation of their antioxidant potential through various assays. The investigated compounds exerted pronounced ABTS radical scavenging capacity, moderate to good H2O2 scavenging properties and strong ferric ion reducing capacity. Further in vitro evaluation of the antioxidant properties of the most active compounds demonstrated their protective effects in normal lung fibroblasts MRC-5 against hydrogen peroxide induced oxidative stress. Diacylhydrazine 6h increased two times the activity of glutathione peroxidase in treated cells in comparison with a control sample and did not affect the superoxide dismutase activity.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Synthesis and antioxidant activity of 1,3,4-oxadiazoles and their diacylhydrazine precursors derived from phenolic acids",
volume = "7",
number = "14",
pages = "8550-8560",
doi = "10.1039/c6ra28787e"
}

Mihailović, N., Marković, V., Matić, I. Z., Stanisavljević, N. S., Jovanović, Ž. S., Trifunović, S. S.,& Joksović, L.. (2017). Synthesis and antioxidant activity of 1,3,4-oxadiazoles and their diacylhydrazine precursors derived from phenolic acids. in RSC Advances
Royal Soc Chemistry, Cambridge., 7(14), 8550-8560.
https://doi.org/10.1039/c6ra28787e

Mihailović N, Marković V, Matić IZ, Stanisavljević NS, Jovanović ŽS, Trifunović SS, Joksović L. Synthesis and antioxidant activity of 1,3,4-oxadiazoles and their diacylhydrazine precursors derived from phenolic acids. in RSC Advances. 2017;7(14):8550-8560.
doi:10.1039/c6ra28787e .

Mihailović, Nevena, Marković, Violeta, Matić, Ivana Z., Stanisavljević, Nemanja S., Jovanović, Živko S., Trifunović, Snežana S., Joksović, Ljubinka, "Synthesis and antioxidant activity of 1,3,4-oxadiazoles and their diacylhydrazine precursors derived from phenolic acids" in RSC Advances, 7, no. 14 (2017):8550-8560,
https://doi.org/10.1039/c6ra28787e . .

TY  - DATA
AU  - Mihailović, Nevena
AU  - Marković, Violeta
AU  - Matić, Ivana Z.
AU  - Stanisavljević, Nemanja S.
AU  - Jovanović, Živko S.
AU  - Trifunović, Snežana S.
AU  - Joksović, Ljubinka
PY  - 2017
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2980
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Supplementary data for article: Mihailovic, N.; Marković, V.; Matić, I. Z.; Stanisavljević, N. S.; Jovanovic, Z. S.; Trifunović, S. S.; Joksović, L. Synthesis and Antioxidant Activity of 1,3,4-Oxadiazoles and Their Diacylhydrazine Precursors Derived from Phenolic Acids. RSC Advances 2017, 7 (14), 8550–8560. https://doi.org/10.1039/c6ra28787e
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2980
ER  - 

@misc{
author = "Mihailović, Nevena and Marković, Violeta and Matić, Ivana Z. and Stanisavljević, Nemanja S. and Jovanović, Živko S. and Trifunović, Snežana S. and Joksović, Ljubinka",
year = "2017, 2017",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Supplementary data for article: Mihailovic, N.; Marković, V.; Matić, I. Z.; Stanisavljević, N. S.; Jovanovic, Z. S.; Trifunović, S. S.; Joksović, L. Synthesis and Antioxidant Activity of 1,3,4-Oxadiazoles and Their Diacylhydrazine Precursors Derived from Phenolic Acids. RSC Advances 2017, 7 (14), 8550–8560. https://doi.org/10.1039/c6ra28787e",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2980"
}

Mihailović, N., Marković, V., Matić, I. Z., Stanisavljević, N. S., Jovanović, Ž. S., Trifunović, S. S.,& Joksović, L.. (2017). Supplementary data for article: Mihailovic, N.; Marković, V.; Matić, I. Z.; Stanisavljević, N. S.; Jovanovic, Z. S.; Trifunović, S. S.; Joksović, L. Synthesis and Antioxidant Activity of 1,3,4-Oxadiazoles and Their Diacylhydrazine Precursors Derived from Phenolic Acids. RSC Advances 2017, 7 (14), 8550–8560. https://doi.org/10.1039/c6ra28787e. in RSC Advances
Royal Soc Chemistry, Cambridge..
https://hdl.handle.net/21.15107/rcub_cherry_2980

Mihailović N, Marković V, Matić IZ, Stanisavljević NS, Jovanović ŽS, Trifunović SS, Joksović L. Supplementary data for article: Mihailovic, N.; Marković, V.; Matić, I. Z.; Stanisavljević, N. S.; Jovanovic, Z. S.; Trifunović, S. S.; Joksović, L. Synthesis and Antioxidant Activity of 1,3,4-Oxadiazoles and Their Diacylhydrazine Precursors Derived from Phenolic Acids. RSC Advances 2017, 7 (14), 8550–8560. https://doi.org/10.1039/c6ra28787e. in RSC Advances. 2017;.
https://hdl.handle.net/21.15107/rcub_cherry_2980 .

Mihailović, Nevena, Marković, Violeta, Matić, Ivana Z., Stanisavljević, Nemanja S., Jovanović, Živko S., Trifunović, Snežana S., Joksović, Ljubinka, "Supplementary data for article: Mihailovic, N.; Marković, V.; Matić, I. Z.; Stanisavljević, N. S.; Jovanovic, Z. S.; Trifunović, S. S.; Joksović, L. Synthesis and Antioxidant Activity of 1,3,4-Oxadiazoles and Their Diacylhydrazine Precursors Derived from Phenolic Acids. RSC Advances 2017, 7 (14), 8550–8560. https://doi.org/10.1039/c6ra28787e" in RSC Advances (2017),
https://hdl.handle.net/21.15107/rcub_cherry_2980 .

TY  - JOUR
AU  - Stanisavljević, Nemanja S.
AU  - Ilić, Marija D.
AU  - Matić, Ivana Z.
AU  - Jovanović, Živko S.
AU  - Čupić, Tihomir
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Tešić, Živoslav Lj.
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2291
AB  - To date little has been done on identification of major phenolic compounds responsible for anticancer and antioxidant properties of pea (Pisum sativum L.) seed coat extracts. In the present study, phenolic profile of the seed coat extracts from 10 differently colored European varieties has been determined using ultrahigh-performance liquid chromatography-linear trap quadrupole orbitrap mass spectrometer technique. Extracts of dark colored varieties with high total phenolic content (up to 46.56mg GAE/g) exhibited strong antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl or DPPH assay, and ferric ion reducing and ferrous ion chelating capacity assays) which could be attributed to presence of gallic acid, epigallocatechin, naringenin, and apigenin. The aqueous extracts of dark colored varieties exert concentration-dependent cytotoxic effects on all tested malignant cell lines (human colon adenocarcinoma LS174, human breast carcinoma MDA-MB-453, human lung carcinoma A594, and myelogenous leukemia K562). Correlation analysis revealed that intensities of cytotoxic activity of the extracts strongly correlated with contents of epigallocatechin and luteolin. Cell cycle analysis on LS174 cells in the presence of caspase-3 inhibitor points out that extracts may activate other cell death modalities besides caspase-3-dependent apoptosis. The study provides evidence that seed coat extracts of dark colored pea varieties might be used as potential cancer-chemopreventive and complementary agents in cancer therapy.
PB  - Routledge Journals, Taylor & Francis Ltd, Abingdon
T2  - Nutrition and Cancer. An International Journal
T1  - Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities
VL  - 68
IS  - 6
SP  - 988
EP  - 1000
DO  - 10.1080/01635581.2016.1190019
ER  - 

@article{
author = "Stanisavljević, Nemanja S. and Ilić, Marija D. and Matić, Ivana Z. and Jovanović, Živko S. and Čupić, Tihomir and Dabić Zagorac, Dragana and Natić, Maja and Tešić, Živoslav Lj.",
year = "2016",
abstract = "To date little has been done on identification of major phenolic compounds responsible for anticancer and antioxidant properties of pea (Pisum sativum L.) seed coat extracts. In the present study, phenolic profile of the seed coat extracts from 10 differently colored European varieties has been determined using ultrahigh-performance liquid chromatography-linear trap quadrupole orbitrap mass spectrometer technique. Extracts of dark colored varieties with high total phenolic content (up to 46.56mg GAE/g) exhibited strong antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl or DPPH assay, and ferric ion reducing and ferrous ion chelating capacity assays) which could be attributed to presence of gallic acid, epigallocatechin, naringenin, and apigenin. The aqueous extracts of dark colored varieties exert concentration-dependent cytotoxic effects on all tested malignant cell lines (human colon adenocarcinoma LS174, human breast carcinoma MDA-MB-453, human lung carcinoma A594, and myelogenous leukemia K562). Correlation analysis revealed that intensities of cytotoxic activity of the extracts strongly correlated with contents of epigallocatechin and luteolin. Cell cycle analysis on LS174 cells in the presence of caspase-3 inhibitor points out that extracts may activate other cell death modalities besides caspase-3-dependent apoptosis. The study provides evidence that seed coat extracts of dark colored pea varieties might be used as potential cancer-chemopreventive and complementary agents in cancer therapy.",
publisher = "Routledge Journals, Taylor & Francis Ltd, Abingdon",
journal = "Nutrition and Cancer. An International Journal",
title = "Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities",
volume = "68",
number = "6",
pages = "988-1000",
doi = "10.1080/01635581.2016.1190019"
}

Stanisavljević, N. S., Ilić, M. D., Matić, I. Z., Jovanović, Ž. S., Čupić, T., Dabić Zagorac, D., Natić, M.,& Tešić, Ž. Lj.. (2016). Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. in Nutrition and Cancer. An International Journal
Routledge Journals, Taylor & Francis Ltd, Abingdon., 68(6), 988-1000.
https://doi.org/10.1080/01635581.2016.1190019

Stanisavljević NS, Ilić MD, Matić IZ, Jovanović ŽS, Čupić T, Dabić Zagorac D, Natić M, Tešić ŽL. Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. in Nutrition and Cancer. An International Journal. 2016;68(6):988-1000.
doi:10.1080/01635581.2016.1190019 .

Stanisavljević, Nemanja S., Ilić, Marija D., Matić, Ivana Z., Jovanović, Živko S., Čupić, Tihomir, Dabić Zagorac, Dragana, Natić, Maja, Tešić, Živoslav Lj., "Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities" in Nutrition and Cancer. An International Journal, 68, no. 6 (2016):988-1000,
https://doi.org/10.1080/01635581.2016.1190019 . .

TY  - DATA
AU  - Stanisavljević, Nemanja S.
AU  - Ilić, Marija D.
AU  - Matić, Ivana Z.
AU  - Jovanović, Živko S.
AU  - Čupić, Tihomir
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Tešić, Živoslav Lj.
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3534
PB  - Routledge Journals, Taylor & Francis Ltd, Abingdon
T2  - Nutrition and Cancer. An International Journal
T1  - Supplementary material for the article: Stanisavljević, N. S.; Ilić, M. D.; Matić, I. Z.; Jovanović, Ž. S.; Čupić, T.; Dabić, D. Č.;  Natić, M. M.; Tešić, Ž. L. Identification of Phenolic Compounds from Seed Coats of  Differently Colored European Varieties of Pea (Pisum Sativum L.) and Characterization of  Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer 2016, 68 (6),  988–1000. https://doi.org/10.1080/01635581.2016.1190019.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3534
ER  - 

@misc{
author = "Stanisavljević, Nemanja S. and Ilić, Marija D. and Matić, Ivana Z. and Jovanović, Živko S. and Čupić, Tihomir and Dabić Zagorac, Dragana and Natić, Maja and Tešić, Živoslav Lj.",
year = "2016",
publisher = "Routledge Journals, Taylor & Francis Ltd, Abingdon",
journal = "Nutrition and Cancer. An International Journal",
title = "Supplementary material for the article: Stanisavljević, N. S.; Ilić, M. D.; Matić, I. Z.; Jovanović, Ž. S.; Čupić, T.; Dabić, D. Č.;  Natić, M. M.; Tešić, Ž. L. Identification of Phenolic Compounds from Seed Coats of  Differently Colored European Varieties of Pea (Pisum Sativum L.) and Characterization of  Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer 2016, 68 (6),  988–1000. https://doi.org/10.1080/01635581.2016.1190019.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3534"
}

Stanisavljević, N. S., Ilić, M. D., Matić, I. Z., Jovanović, Ž. S., Čupić, T., Dabić Zagorac, D., Natić, M.,& Tešić, Ž. Lj.. (2016). Supplementary material for the article: Stanisavljević, N. S.; Ilić, M. D.; Matić, I. Z.; Jovanović, Ž. S.; Čupić, T.; Dabić, D. Č.;  Natić, M. M.; Tešić, Ž. L. Identification of Phenolic Compounds from Seed Coats of  Differently Colored European Varieties of Pea (Pisum Sativum L.) and Characterization of  Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer 2016, 68 (6),  988–1000. https://doi.org/10.1080/01635581.2016.1190019.. in Nutrition and Cancer. An International Journal
Routledge Journals, Taylor & Francis Ltd, Abingdon..
https://hdl.handle.net/21.15107/rcub_cherry_3534

Stanisavljević NS, Ilić MD, Matić IZ, Jovanović ŽS, Čupić T, Dabić Zagorac D, Natić M, Tešić ŽL. Supplementary material for the article: Stanisavljević, N. S.; Ilić, M. D.; Matić, I. Z.; Jovanović, Ž. S.; Čupić, T.; Dabić, D. Č.;  Natić, M. M.; Tešić, Ž. L. Identification of Phenolic Compounds from Seed Coats of  Differently Colored European Varieties of Pea (Pisum Sativum L.) and Characterization of  Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer 2016, 68 (6),  988–1000. https://doi.org/10.1080/01635581.2016.1190019.. in Nutrition and Cancer. An International Journal. 2016;.
https://hdl.handle.net/21.15107/rcub_cherry_3534 .

Stanisavljević, Nemanja S., Ilić, Marija D., Matić, Ivana Z., Jovanović, Živko S., Čupić, Tihomir, Dabić Zagorac, Dragana, Natić, Maja, Tešić, Živoslav Lj., "Supplementary material for the article: Stanisavljević, N. S.; Ilić, M. D.; Matić, I. Z.; Jovanović, Ž. S.; Čupić, T.; Dabić, D. Č.;  Natić, M. M.; Tešić, Ž. L. Identification of Phenolic Compounds from Seed Coats of  Differently Colored European Varieties of Pea (Pisum Sativum L.) and Characterization of  Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer 2016, 68 (6),  988–1000. https://doi.org/10.1080/01635581.2016.1190019." in Nutrition and Cancer. An International Journal (2016),
https://hdl.handle.net/21.15107/rcub_cherry_3534 .

TY  - JOUR
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran N.
AU  - Pastor, Ferenc
AU  - Sužnjević, Desanka
AU  - Jovanović, Živko S.
AU  - Strahinic, Ivana D.
AU  - Fira, Dorde A.
AU  - Radovic, Svetlana S.
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1961
AB  - Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW  lt  10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.
PB  - Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd
T2  - Archives of biological sciences
T1  - Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria
VL  - 67
IS  - 3
SP  - 1033
EP  - 1042
DO  - 10.2298/ABS150130066S
ER  - 

@article{
author = "Stanisavljević, Nemanja S. and Vukotić, Goran N. and Pastor, Ferenc and Sužnjević, Desanka and Jovanović, Živko S. and Strahinic, Ivana D. and Fira, Dorde A. and Radovic, Svetlana S.",
year = "2015",
abstract = "Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW  lt  10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.",
publisher = "Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd",
journal = "Archives of biological sciences",
title = "Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria",
volume = "67",
number = "3",
pages = "1033-1042",
doi = "10.2298/ABS150130066S"
}

Stanisavljević, N. S., Vukotić, G. N., Pastor, F., Sužnjević, D., Jovanović, Ž. S., Strahinic, I. D., Fira, D. A.,& Radovic, S. S.. (2015). Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria. in Archives of biological sciences
Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd., 67(3), 1033-1042.
https://doi.org/10.2298/ABS150130066S

Stanisavljević NS, Vukotić GN, Pastor F, Sužnjević D, Jovanović ŽS, Strahinic ID, Fira DA, Radovic SS. Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria. in Archives of biological sciences. 2015;67(3):1033-1042.
doi:10.2298/ABS150130066S .

Stanisavljević, Nemanja S., Vukotić, Goran N., Pastor, Ferenc, Sužnjević, Desanka, Jovanović, Živko S., Strahinic, Ivana D., Fira, Dorde A., Radovic, Svetlana S., "Antioxidant Activity of Pea Protein Hydrolysates Produced by Batch Fermentation with Lactic Acid Bacteria" in Archives of biological sciences, 67, no. 3 (2015):1033-1042,
https://doi.org/10.2298/ABS150130066S . .

TY  - JOUR
AU  - Stanisavljević, Nemanja S.
AU  - Ilić, Marija D.
AU  - Jovanović, Živko S.
AU  - Čupić, Tihomir
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Tešić, Živoslav Lj.
AU  - Radovic, Svetlana S.
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2013
AB  - The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu's method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.
PB  - Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd
T2  - Archives of biological sciences
T1  - Identification of Seed Coat Phenolic Compounds from  Differently Colored Pea Varieties and Characterization of Their Antioxidant Activity
VL  - 67
IS  - 3
SP  - 829
EP  - 840
DO  - 10.2298/ABS141204042S
ER  - 

@article{
author = "Stanisavljević, Nemanja S. and Ilić, Marija D. and Jovanović, Živko S. and Čupić, Tihomir and Dabić Zagorac, Dragana and Natić, Maja and Tešić, Živoslav Lj. and Radovic, Svetlana S.",
year = "2015",
abstract = "The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu's method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.",
publisher = "Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd",
journal = "Archives of biological sciences",
title = "Identification of Seed Coat Phenolic Compounds from  Differently Colored Pea Varieties and Characterization of Their Antioxidant Activity",
volume = "67",
number = "3",
pages = "829-840",
doi = "10.2298/ABS141204042S"
}

Stanisavljević, N. S., Ilić, M. D., Jovanović, Ž. S., Čupić, T., Dabić Zagorac, D., Natić, M., Tešić, Ž. Lj.,& Radovic, S. S.. (2015). Identification of Seed Coat Phenolic Compounds from  Differently Colored Pea Varieties and Characterization of Their Antioxidant Activity. in Archives of biological sciences
Inst Bioloska Istrazivanja Sinisa Stankovic, Beograd., 67(3), 829-840.
https://doi.org/10.2298/ABS141204042S

Stanisavljević NS, Ilić MD, Jovanović ŽS, Čupić T, Dabić Zagorac D, Natić M, Tešić ŽL, Radovic SS. Identification of Seed Coat Phenolic Compounds from  Differently Colored Pea Varieties and Characterization of Their Antioxidant Activity. in Archives of biological sciences. 2015;67(3):829-840.
doi:10.2298/ABS141204042S .

Stanisavljević, Nemanja S., Ilić, Marija D., Jovanović, Živko S., Čupić, Tihomir, Dabić Zagorac, Dragana, Natić, Maja, Tešić, Živoslav Lj., Radovic, Svetlana S., "Identification of Seed Coat Phenolic Compounds from  Differently Colored Pea Varieties and Characterization of Their Antioxidant Activity" in Archives of biological sciences, 67, no. 3 (2015):829-840,
https://doi.org/10.2298/ABS141204042S . .