TY  - JOUR
AU  - Veličković, Luka
AU  - Simović, Ana
AU  - Gligorijević, Nikola
AU  - Thureau, Aurélien
AU  - Obradović, Milica
AU  - Vasović, Tamara
AU  - Sotiroudis, Georgios
AU  - Zoumpanioti, Maria
AU  - Brûlet, Annie
AU  - Ćirković-Veličković, Tanja
AU  - Combet, Sophie
AU  - Nikolić, Milan
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6273
AB  - This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. The thermal denaturation of α-helix revealed one transition (Tm at 52 °C), while the pH stability study showed R-PC is stable in the pH range 4–8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on R-PC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads.
PB  - Elsevier
T2  - Food Chemistry
T1  - Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
VL  - 426
SP  - 136669
DO  - 10.1016/j.foodchem.2023.136669
ER  - 

@article{
author = "Veličković, Luka and Simović, Ana and Gligorijević, Nikola and Thureau, Aurélien and Obradović, Milica and Vasović, Tamara and Sotiroudis, Georgios and Zoumpanioti, Maria and Brûlet, Annie and Ćirković-Veličković, Tanja and Combet, Sophie and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. The thermal denaturation of α-helix revealed one transition (Tm at 52 °C), while the pH stability study showed R-PC is stable in the pH range 4–8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on R-PC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant",
volume = "426",
pages = "136669",
doi = "10.1016/j.foodchem.2023.136669"
}

Veličković, L., Simović, A., Gligorijević, N., Thureau, A., Obradović, M., Vasović, T., Sotiroudis, G., Zoumpanioti, M., Brûlet, A., Ćirković-Veličković, T., Combet, S., Nikolić, M.,& Minić, S.. (2023). Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry
Elsevier., 426, 136669.
https://doi.org/10.1016/j.foodchem.2023.136669

Veličković L, Simović A, Gligorijević N, Thureau A, Obradović M, Vasović T, Sotiroudis G, Zoumpanioti M, Brûlet A, Ćirković-Veličković T, Combet S, Nikolić M, Minić S. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry. 2023;426:136669.
doi:10.1016/j.foodchem.2023.136669 .

Veličković, Luka, Simović, Ana, Gligorijević, Nikola, Thureau, Aurélien, Obradović, Milica, Vasović, Tamara, Sotiroudis, Georgios, Zoumpanioti, Maria, Brûlet, Annie, Ćirković-Veličković, Tanja, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant" in Food Chemistry, 426 (2023):136669,
https://doi.org/10.1016/j.foodchem.2023.136669 . .

TY  - JOUR
AU  - Veličković, Luka
AU  - Simović, Ana
AU  - Gligorijević, Nikola
AU  - Thureau, Aurelien
AU  - Obradović, Milica
AU  - Vasović, Tamara
AU  - Sotiroudis, Georgios
AU  - Zoumpanioti, Maria
AU  - Brûlet, Annie
AU  - Ćirković-Veličković, Tanja
AU  - Combet, Sophie
AU  - Nikolić, Milan
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6420
AB  - This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from thered algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4)in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. Thethermal denaturation of α-helix revealed one transition (Tm at 52 ◦C), while the pH stability study showed R-PC isstable in the pH range 4–8. The thermal treatment of R-PC at 60 ◦C has detrimental and irreversible effects on RPCcolour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calciumalginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residualcapacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivityby encapsulation in calcium alginate beads.
PB  - Elsevier
T2  - Food Chemistry
T1  - Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
VL  - 426
SP  - 136669
DO  - 10.1016/j.foodchem.2023.136669
ER  - 

@article{
author = "Veličković, Luka and Simović, Ana and Gligorijević, Nikola and Thureau, Aurelien and Obradović, Milica and Vasović, Tamara and Sotiroudis, Georgios and Zoumpanioti, Maria and Brûlet, Annie and Ćirković-Veličković, Tanja and Combet, Sophie and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from thered algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4)in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. Thethermal denaturation of α-helix revealed one transition (Tm at 52 ◦C), while the pH stability study showed R-PC isstable in the pH range 4–8. The thermal treatment of R-PC at 60 ◦C has detrimental and irreversible effects on RPCcolour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calciumalginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residualcapacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivityby encapsulation in calcium alginate beads.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant",
volume = "426",
pages = "136669",
doi = "10.1016/j.foodchem.2023.136669"
}

Veličković, L., Simović, A., Gligorijević, N., Thureau, A., Obradović, M., Vasović, T., Sotiroudis, G., Zoumpanioti, M., Brûlet, A., Ćirković-Veličković, T., Combet, S., Nikolić, M.,& Minić, S.. (2023). Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry
Elsevier., 426, 136669.
https://doi.org/10.1016/j.foodchem.2023.136669

Veličković L, Simović A, Gligorijević N, Thureau A, Obradović M, Vasović T, Sotiroudis G, Zoumpanioti M, Brûlet A, Ćirković-Veličković T, Combet S, Nikolić M, Minić S. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry. 2023;426:136669.
doi:10.1016/j.foodchem.2023.136669 .

Veličković, Luka, Simović, Ana, Gligorijević, Nikola, Thureau, Aurelien, Obradović, Milica, Vasović, Tamara, Sotiroudis, Georgios, Zoumpanioti, Maria, Brûlet, Annie, Ćirković-Veličković, Tanja, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant" in Food Chemistry, 426 (2023):136669,
https://doi.org/10.1016/j.foodchem.2023.136669 . .

TY  - CONF
AU  - Veličković, Luka
AU  - Sibinčić, Nikolina
AU  - Stojadinović, Marija
AU  - Gligorijević, Nikola
AU  - Nikolić, Milan
AU  - Srdić, Tatjana
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6052
AB  - This study investigates the impact of Porphyra sp. extracts on HT29 cell line growth and viability at reduced serum conditions. The concentration-dependent effects of phycobiliproteins (PBPs) on cell proliferation were examined over various time intervals. Lower concentrations of PBPs (20 μg/mL) demonstrated an increase in HT29 cell viability after 48 hours and 5 days of cultivation at reduced serum concentration (final serum concentration was in the range from 5 to 8%). This suggests a potential positive influence on cell proliferation, likely due to their antioxidant properties. Conversely, higher concentrations of PBPs exhibited inhibitory effects on cell growth, possibly due to cytotoxicity at elevated levels. Remarkably, when HT29 cells were cultured solely in algal extract without fetal calf serum (FCS), complete growth inhibition was observed after 72
hours. This finding underscores the insufficient nutrient and growth factor provision of PBPs alone for sustaining cell viability. Morphological differences observed in cells cultured with 70 μg/mL of PBPs indicated potential alterations in cellular morphology. Notably, 70 μg/mL of PBPs in RPMI medium with 5% FCS displayed growth inhibition compared to the control (5% FCS). Furthermore, we assessed HT29 cell adaptability to changes in FCS concentration and PBP supplementation. Cells incubated under varying FCS and PBP conditions were subcultured into RPMI medium with lower FCS concentration and PBPs from Porphyra. The viability of cells following subculturing indicated sustained adaptability to reduced FCS levels. Overall, this study provides valuable insights into the concentration-dependent effects of PBPs from Porphyra extracts
on HT29 cell growth and viability. The findings underscore the potential benefits of PBPs at lower concentrations for cell proliferation at reduced serum conditions and reveal the adaptability of HT29 cells to changing culture conditions.
PB  - Belgrade : Serbian Biochemical Society
C3  - "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
T1  - Exploring if Porphyra sp. extract functions as serum substitute in HT29 cell culture
SP  - 82
EP  - 82
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6052
ER  - 

@conference{
author = "Veličković, Luka and Sibinčić, Nikolina and Stojadinović, Marija and Gligorijević, Nikola and Nikolić, Milan and Srdić, Tatjana and Minić, Simeon",
year = "2023",
abstract = "This study investigates the impact of Porphyra sp. extracts on HT29 cell line growth and viability at reduced serum conditions. The concentration-dependent effects of phycobiliproteins (PBPs) on cell proliferation were examined over various time intervals. Lower concentrations of PBPs (20 μg/mL) demonstrated an increase in HT29 cell viability after 48 hours and 5 days of cultivation at reduced serum concentration (final serum concentration was in the range from 5 to 8%). This suggests a potential positive influence on cell proliferation, likely due to their antioxidant properties. Conversely, higher concentrations of PBPs exhibited inhibitory effects on cell growth, possibly due to cytotoxicity at elevated levels. Remarkably, when HT29 cells were cultured solely in algal extract without fetal calf serum (FCS), complete growth inhibition was observed after 72
hours. This finding underscores the insufficient nutrient and growth factor provision of PBPs alone for sustaining cell viability. Morphological differences observed in cells cultured with 70 μg/mL of PBPs indicated potential alterations in cellular morphology. Notably, 70 μg/mL of PBPs in RPMI medium with 5% FCS displayed growth inhibition compared to the control (5% FCS). Furthermore, we assessed HT29 cell adaptability to changes in FCS concentration and PBP supplementation. Cells incubated under varying FCS and PBP conditions were subcultured into RPMI medium with lower FCS concentration and PBPs from Porphyra. The viability of cells following subculturing indicated sustained adaptability to reduced FCS levels. Overall, this study provides valuable insights into the concentration-dependent effects of PBPs from Porphyra extracts
on HT29 cell growth and viability. The findings underscore the potential benefits of PBPs at lower concentrations for cell proliferation at reduced serum conditions and reveal the adaptability of HT29 cells to changing culture conditions.",
publisher = "Belgrade : Serbian Biochemical Society",
journal = ""Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia",
title = "Exploring if Porphyra sp. extract functions as serum substitute in HT29 cell culture",
pages = "82-82",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6052"
}

Veličković, L., Sibinčić, N., Stojadinović, M., Gligorijević, N., Nikolić, M., Srdić, T.,& Minić, S.. (2023). Exploring if Porphyra sp. extract functions as serum substitute in HT29 cell culture. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
Belgrade : Serbian Biochemical Society., 82-82.
https://hdl.handle.net/21.15107/rcub_cherry_6052

Veličković L, Sibinčić N, Stojadinović M, Gligorijević N, Nikolić M, Srdić T, Minić S. Exploring if Porphyra sp. extract functions as serum substitute in HT29 cell culture. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia. 2023;:82-82.
https://hdl.handle.net/21.15107/rcub_cherry_6052 .

Veličković, Luka, Sibinčić, Nikolina, Stojadinović, Marija, Gligorijević, Nikola, Nikolić, Milan, Srdić, Tatjana, Minić, Simeon, "Exploring if Porphyra sp. extract functions as serum substitute in HT29 cell culture" in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia (2023):82-82,
https://hdl.handle.net/21.15107/rcub_cherry_6052 .

TY  - CONF
AU  - Veličković, Luka
AU  - Simović, Ana
AU  - Gligorijević, Nikola
AU  - Obradović, Milica
AU  - Sotiroudis, Georgios
AU  - Zoumpanioti, Maria
AU  - Minić, Simeon
AU  - Nikolić, Milan
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6315
AB  - Purple R-phycocyanin is a protein from red algae with the potential for application in the food industry (colorant) and wastewater treatment (binding of heavy metals). Analytical grade R-phycocyanin was purified from the buffered extract of dried Nori flakes (Porphyra spp.) by combining ammonium sulfate precipitation, hydroxyapatite, and DEAE-Sepharose column chromatography. The multimeric protein had absorption maxima characteristic for phycoerythrobilin (at 580 nm) and phycocyanobilin (at 640 nm) chromophores, high α- helical content, and melting temperature of 52°C. The secondary R-PC structure was stable under a wide range of pH values (3–9). R-phycocyanin immobilized in calcium alginate beads showed increased thermal stability and preserved antioxidant activity.
AB  - Ljubičasti R-fikocijanin je protein crvenih algi sa mogućnostima primene u industriji hrane (kolorant) i za tretman otpadnih voda (vezuje teške metale). R-fikocijanin analitičke čistoće je izolovan iz puferisanog ekstrakta osušenih Nori algi (Porphyra spp.), kombinacijom taloženja amonijum-sulfatom, hidroksiapatitne i hromatografije na DEAE-Sepharose koloni. Multimerni protein imao je apsorpcione maksimume karakteristične za fikoeritrobilinsku (na 580 nm) i fikocijanobilinsku (na 640 nm) hromoforu, visok sadržaj α-zavojnica i temperaturu topljenja od 52°C. Sekundarna struktura proteina bila je stabilna u širokom rasponu pH vrednosti (3–9). R-fikocijanin imobilisan u kuglice kalcijum-alginata pokazao je povećanu toplotnu stabilnost i očuvana antioksidativna svojstva.
PB  - Belgrade : Serbian Chemical Society
C3  - 59th Meeting of the Serbian Chemical Society, Book of Abstracts, June 1-2, 2023, Novi Sad, Serbia
T1  - Purification and structural characterization of R-phycocyanin
T1  - Prečišćavanje i strukturna karakterizacija R-fikocijanina
SP  - 53
EP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6315
ER  - 

@conference{
author = "Veličković, Luka and Simović, Ana and Gligorijević, Nikola and Obradović, Milica and Sotiroudis, Georgios and Zoumpanioti, Maria and Minić, Simeon and Nikolić, Milan",
year = "2023",
abstract = "Purple R-phycocyanin is a protein from red algae with the potential for application in the food industry (colorant) and wastewater treatment (binding of heavy metals). Analytical grade R-phycocyanin was purified from the buffered extract of dried Nori flakes (Porphyra spp.) by combining ammonium sulfate precipitation, hydroxyapatite, and DEAE-Sepharose column chromatography. The multimeric protein had absorption maxima characteristic for phycoerythrobilin (at 580 nm) and phycocyanobilin (at 640 nm) chromophores, high α- helical content, and melting temperature of 52°C. The secondary R-PC structure was stable under a wide range of pH values (3–9). R-phycocyanin immobilized in calcium alginate beads showed increased thermal stability and preserved antioxidant activity., Ljubičasti R-fikocijanin je protein crvenih algi sa mogućnostima primene u industriji hrane (kolorant) i za tretman otpadnih voda (vezuje teške metale). R-fikocijanin analitičke čistoće je izolovan iz puferisanog ekstrakta osušenih Nori algi (Porphyra spp.), kombinacijom taloženja amonijum-sulfatom, hidroksiapatitne i hromatografije na DEAE-Sepharose koloni. Multimerni protein imao je apsorpcione maksimume karakteristične za fikoeritrobilinsku (na 580 nm) i fikocijanobilinsku (na 640 nm) hromoforu, visok sadržaj α-zavojnica i temperaturu topljenja od 52°C. Sekundarna struktura proteina bila je stabilna u širokom rasponu pH vrednosti (3–9). R-fikocijanin imobilisan u kuglice kalcijum-alginata pokazao je povećanu toplotnu stabilnost i očuvana antioksidativna svojstva.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "59th Meeting of the Serbian Chemical Society, Book of Abstracts, June 1-2, 2023, Novi Sad, Serbia",
title = "Purification and structural characterization of R-phycocyanin, Prečišćavanje i strukturna karakterizacija R-fikocijanina",
pages = "53-53",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6315"
}

Veličković, L., Simović, A., Gligorijević, N., Obradović, M., Sotiroudis, G., Zoumpanioti, M., Minić, S.,& Nikolić, M.. (2023). Purification and structural characterization of R-phycocyanin. in 59th Meeting of the Serbian Chemical Society, Book of Abstracts, June 1-2, 2023, Novi Sad, Serbia
Belgrade : Serbian Chemical Society., 53-53.
https://hdl.handle.net/21.15107/rcub_cherry_6315

Veličković L, Simović A, Gligorijević N, Obradović M, Sotiroudis G, Zoumpanioti M, Minić S, Nikolić M. Purification and structural characterization of R-phycocyanin. in 59th Meeting of the Serbian Chemical Society, Book of Abstracts, June 1-2, 2023, Novi Sad, Serbia. 2023;:53-53.
https://hdl.handle.net/21.15107/rcub_cherry_6315 .

Veličković, Luka, Simović, Ana, Gligorijević, Nikola, Obradović, Milica, Sotiroudis, Georgios, Zoumpanioti, Maria, Minić, Simeon, Nikolić, Milan, "Purification and structural characterization of R-phycocyanin" in 59th Meeting of the Serbian Chemical Society, Book of Abstracts, June 1-2, 2023, Novi Sad, Serbia (2023):53-53,
https://hdl.handle.net/21.15107/rcub_cherry_6315 .

TY  - CONF
AU  - Aleksić, Ljubodrag
AU  - Veličković, Luka
AU  - Gligorijević, Nikola
AU  - Šunderić, Miloš
AU  - Takić, Marija
AU  - Nikolić, Milan
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6423
AB  - Cultured meat requires less land and water and is less polluting, but still costly. The critical challenge in cultivated meat science is identifying and developing bovine serum albumin alternatives as the key component in cell media. Phycobiliproteins (PBPs) from micro- and macroalgae are promising candidates for albumin replacement due to their high abundance and well-known excellent antioxidative and metal-binding activities of covalently attached tetrapyrrole chromophores. Considering the importance of fatty acids (FA) binding by albumin for cell cultivation, the additional prerequisites for developing PBPs as albumin replacement components is their validation for the ability to bind FA. This study aims to examine the ability of C-phycocyanin (C-PC), the major PBP of microalgae Arthrospira platensis, to bind seven fatty acids (stearic, palmitic, oleic, elaidic, linoleic, linolenic and docosahexaenoic acid). For this purpose, we employed various optical spectroscopy techniques (fluorescence, CD, and VIS absorption spectroscopy). The protein fluorescence quenching approach demonstrated FA binding affinities ranging from 0.42 to 2.4 x 105 M−1, with the ability of FA to bind at different sites on C-PC. Fatty acid binding induces substantial changes in the VIS absorption spectra of C-PC, indicating the FA are attached in the vicinity of C-PC chromophores. On the other hand, CD spectroscopy did not show significant effects of FA binding on C-PC secondary structure content. Overall, this study revealed C-PC's significant potential in binding FA, the critical prerequisite to replacing albumin for developing animal-free cell media for meat cultivation.
PB  - Belgrade : Serbian Biochemical Society
C3  - "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
T1  - Examining fatty acid interactions with Arthrospira platensis-derived C-phycocyanin
SP  - 121
EP  - 121
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6423
ER  - 

@conference{
author = "Aleksić, Ljubodrag and Veličković, Luka and Gligorijević, Nikola and Šunderić, Miloš and Takić, Marija and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "Cultured meat requires less land and water and is less polluting, but still costly. The critical challenge in cultivated meat science is identifying and developing bovine serum albumin alternatives as the key component in cell media. Phycobiliproteins (PBPs) from micro- and macroalgae are promising candidates for albumin replacement due to their high abundance and well-known excellent antioxidative and metal-binding activities of covalently attached tetrapyrrole chromophores. Considering the importance of fatty acids (FA) binding by albumin for cell cultivation, the additional prerequisites for developing PBPs as albumin replacement components is their validation for the ability to bind FA. This study aims to examine the ability of C-phycocyanin (C-PC), the major PBP of microalgae Arthrospira platensis, to bind seven fatty acids (stearic, palmitic, oleic, elaidic, linoleic, linolenic and docosahexaenoic acid). For this purpose, we employed various optical spectroscopy techniques (fluorescence, CD, and VIS absorption spectroscopy). The protein fluorescence quenching approach demonstrated FA binding affinities ranging from 0.42 to 2.4 x 105 M−1, with the ability of FA to bind at different sites on C-PC. Fatty acid binding induces substantial changes in the VIS absorption spectra of C-PC, indicating the FA are attached in the vicinity of C-PC chromophores. On the other hand, CD spectroscopy did not show significant effects of FA binding on C-PC secondary structure content. Overall, this study revealed C-PC's significant potential in binding FA, the critical prerequisite to replacing albumin for developing animal-free cell media for meat cultivation.",
publisher = "Belgrade : Serbian Biochemical Society",
journal = ""Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia",
title = "Examining fatty acid interactions with Arthrospira platensis-derived C-phycocyanin",
pages = "121-121",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6423"
}

Aleksić, L., Veličković, L., Gligorijević, N., Šunderić, M., Takić, M., Nikolić, M.,& Minić, S.. (2023). Examining fatty acid interactions with Arthrospira platensis-derived C-phycocyanin. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
Belgrade : Serbian Biochemical Society., 121-121.
https://hdl.handle.net/21.15107/rcub_cherry_6423

Aleksić L, Veličković L, Gligorijević N, Šunderić M, Takić M, Nikolić M, Minić S. Examining fatty acid interactions with Arthrospira platensis-derived C-phycocyanin. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia. 2023;:121-121.
https://hdl.handle.net/21.15107/rcub_cherry_6423 .

Aleksić, Ljubodrag, Veličković, Luka, Gligorijević, Nikola, Šunderić, Miloš, Takić, Marija, Nikolić, Milan, Minić, Simeon, "Examining fatty acid interactions with Arthrospira platensis-derived C-phycocyanin" in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia (2023):121-121,
https://hdl.handle.net/21.15107/rcub_cherry_6423 .

TY  - CONF
AU  - Veličković, Luka
AU  - Combet, Sophie
AU  - Nikolić, Milan
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6450
AB  - Porphyra  sp.(Nori),  red  algae,  is  a  highly  nutritious  superfood  due  to  its  abundance  of  vitamins, minerals,    antioxidants,    and    proteins,    including    R-phycocyanin    (R-PC),    a    purple-coloured phycobiliprotein. However, the limited stability of R-PC poses a challenge to itsapplication in the food industry. This study aimed to purify, characterize, and stabilize R-PC for use as a natural colourant in the  food,  cosmetic,  and  pharmaceutical  industries.  Highly  pure  R-PC  was  obtained  from  Nori  flakes, and its trimeric ((αβ)3) structure was determined using SAXS measurements. Far-UV CD spectroscopy revealed the dominant secondary structure to be α-helix, and R-PC was stable in the pH range of 4 to 8. However, thermal treatment at 60 °C had detrimental and irreversible effects on the R-PC's colour and antioxidant   capacity   (22%   residual   capacity).   Encapsulation   within   the   calcium   alginate   beads preserved  its purple colour and retained its  antioxidant capacity (78% residual capacity). Our findings demonstrate  the  potential  of  R-PC  as a  replacement  for  toxic  synthetic  dyes  and  highlight  the importance of stabilizing R-PC through encapsulation for its bioactivity and colour preservation.
PB  - University of Sarajevo
C3  - International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH)
T1  - Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries
SP  - 51
EP  - 51
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6450
ER  - 

@conference{
author = "Veličković, Luka and Combet, Sophie and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "Porphyra  sp.(Nori),  red  algae,  is  a  highly  nutritious  superfood  due  to  its  abundance  of  vitamins, minerals,    antioxidants,    and    proteins,    including    R-phycocyanin    (R-PC),    a    purple-coloured phycobiliprotein. However, the limited stability of R-PC poses a challenge to itsapplication in the food industry. This study aimed to purify, characterize, and stabilize R-PC for use as a natural colourant in the  food,  cosmetic,  and  pharmaceutical  industries.  Highly  pure  R-PC  was  obtained  from  Nori  flakes, and its trimeric ((αβ)3) structure was determined using SAXS measurements. Far-UV CD spectroscopy revealed the dominant secondary structure to be α-helix, and R-PC was stable in the pH range of 4 to 8. However, thermal treatment at 60 °C had detrimental and irreversible effects on the R-PC's colour and antioxidant   capacity   (22%   residual   capacity).   Encapsulation   within   the   calcium   alginate   beads preserved  its purple colour and retained its  antioxidant capacity (78% residual capacity). Our findings demonstrate  the  potential  of  R-PC  as a  replacement  for  toxic  synthetic  dyes  and  highlight  the importance of stabilizing R-PC through encapsulation for its bioactivity and colour preservation.",
publisher = "University of Sarajevo",
journal = "International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH)",
title = "Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries",
pages = "51-51",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6450"
}

Veličković, L., Combet, S., Nikolić, M.,& Minić, S.. (2023). Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries. in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH)
University of Sarajevo., 51-51.
https://hdl.handle.net/21.15107/rcub_cherry_6450

Veličković L, Combet S, Nikolić M, Minić S. Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries. in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH). 2023;:51-51.
https://hdl.handle.net/21.15107/rcub_cherry_6450 .

Veličković, Luka, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries" in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH) (2023):51-51,
https://hdl.handle.net/21.15107/rcub_cherry_6450 .

TY  - CONF
AU  - Veličković, Luka
AU  - Combet, Sophie
AU  - Nikolić, Milan
AU  - Minić, Simeon
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6451
AB  - C-phycocyanin (C-PC), a blue, light-harvesting protein from Arthrospira platensis, is known for industrial application as a food colourant. However, thermal treatment has detrimental effects on C-PC colour due to sensitivity to high temperatures; therefore, its application in the food industry is limited. Hence, stabilisation of the C-PC structure by adding small, food-derived molecules (e.g. sugars) or applying an alternative approach to thermal treatment, such as high-pressure (HP), may allow broader use of this protein. We aimed to study HP and thermal stability of C-PC in the presence of selected sugars (glucose, fructose and sucrose). Ex-situ absorption spectroscopy showed that 18% of glucose, sucrose and fructose solutions, upon incubation at 65℃, exhibit higher colour preservation (91.4, 52.9 and 52.5%, respectively) in comparison to the control (46.9%). HP treatment of C-PC at 450 MPa in 18% solutions of glucose, sucrose and fructose showed 90.1, 93.2 and 74.2% of residual absorbance, respectively, while the HP treatment of control gives 82.3% of residual absorbance. In situ thermal fluorescence measurements revealed that free C-PC has a melting point (Tm) of 55.4°C. In comparison, glucose and sucrose increase Tm of C-PC to 64.4 and 61.4°C, respectively, while fructose does not significantly influence C-PC melting point. In situ HP fluorescence study confirms the stabilisation effects of sugars: the transition pressure (P1/2) of C-PC (230 MPa) is substantially increased in the presence of glucose (277 MPa), sucrose (304 MPa) and fructose (273 MPa). These results showed that HP treatment has significantly less detrimental effects on C-PC colour stability than thermal treatment, and the overall stability of C-PC is substantially increased in the presence of sugars. In contrast, the sugar type determines the stabilisation effect's extent. Consequently, HP treatment of C-PC-containing food could provide an alternative to thermal processing to avoid losing its vivid blue colour.
PB  - FEBS Press
C3  - The 47th FEBS Congress, 8-12 July, Tours, France
T1  - Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis
SP  - 232
EP  - 233
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6451
ER  - 

@conference{
author = "Veličković, Luka and Combet, Sophie and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "C-phycocyanin (C-PC), a blue, light-harvesting protein from Arthrospira platensis, is known for industrial application as a food colourant. However, thermal treatment has detrimental effects on C-PC colour due to sensitivity to high temperatures; therefore, its application in the food industry is limited. Hence, stabilisation of the C-PC structure by adding small, food-derived molecules (e.g. sugars) or applying an alternative approach to thermal treatment, such as high-pressure (HP), may allow broader use of this protein. We aimed to study HP and thermal stability of C-PC in the presence of selected sugars (glucose, fructose and sucrose). Ex-situ absorption spectroscopy showed that 18% of glucose, sucrose and fructose solutions, upon incubation at 65℃, exhibit higher colour preservation (91.4, 52.9 and 52.5%, respectively) in comparison to the control (46.9%). HP treatment of C-PC at 450 MPa in 18% solutions of glucose, sucrose and fructose showed 90.1, 93.2 and 74.2% of residual absorbance, respectively, while the HP treatment of control gives 82.3% of residual absorbance. In situ thermal fluorescence measurements revealed that free C-PC has a melting point (Tm) of 55.4°C. In comparison, glucose and sucrose increase Tm of C-PC to 64.4 and 61.4°C, respectively, while fructose does not significantly influence C-PC melting point. In situ HP fluorescence study confirms the stabilisation effects of sugars: the transition pressure (P1/2) of C-PC (230 MPa) is substantially increased in the presence of glucose (277 MPa), sucrose (304 MPa) and fructose (273 MPa). These results showed that HP treatment has significantly less detrimental effects on C-PC colour stability than thermal treatment, and the overall stability of C-PC is substantially increased in the presence of sugars. In contrast, the sugar type determines the stabilisation effect's extent. Consequently, HP treatment of C-PC-containing food could provide an alternative to thermal processing to avoid losing its vivid blue colour.",
publisher = "FEBS Press",
journal = "The 47th FEBS Congress, 8-12 July, Tours, France",
title = "Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis",
pages = "232-233",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6451"
}

Veličković, L., Combet, S., Nikolić, M.,& Minić, S.. (2023). Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis. in The 47th FEBS Congress, 8-12 July, Tours, France
FEBS Press., 232-233.
https://hdl.handle.net/21.15107/rcub_cherry_6451

Veličković L, Combet S, Nikolić M, Minić S. Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis. in The 47th FEBS Congress, 8-12 July, Tours, France. 2023;:232-233.
https://hdl.handle.net/21.15107/rcub_cherry_6451 .

Veličković, Luka, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis" in The 47th FEBS Congress, 8-12 July, Tours, France (2023):232-233,
https://hdl.handle.net/21.15107/rcub_cherry_6451 .

TY  - CONF
AU  - Sibinčić, Nikolina
AU  - Veličković, Luka
AU  - Minić, Simeon
AU  - Stojadinović, Marija
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6200
AB  - Both Arthrospira platensis (Spirulina) and Porphyra sp. (Nori) are algae known for their richness in vitamins, minerals, antioxidants, proteins, such as phycobiliproteins (PBPs). Тhanks to their exceptional nutritional properties they have potential to be considered as a high-quality substitute for fetal bovine serum (FBS) in cellular cultivation, which has numerous drawbacks since it can be involved in contamination development and its composition is still unclear. In this study we investigated the influence of Spirulina and Nori extracts on HEK293T cell line growth and viability in serum-reduced conditions. In DMEM/F12 medium supplemented with 0–10% FBS, the concentration-dependent effects of PBPs on cell proliferation were investigated. Cell viability and cytotoxicity were evaluated by MTT assay. During 3-day observation prior to MTT assay and MTT assay itself showed that HEK293T exhibited improvement in viability at lower PBP concentrations, while presence of higher concentrations resulted in inhibition of growth and change in morphology as a consequence of their cytotoxicity at higher concentrations. These findings suggest that PBPs have a positive outcome on cell growth at relevant doses. In general, in this study were obtained results proving the potential advantages of PBPs at lower doses on cell proliferation in serum-reduced conditions, but also HEK293T cells ability to adapt in non-standard cultivation set-up.
PB  - Belgrade : Serbian Chemical Society
PB  - Belgrade : Serbian Young Chemists’ Club
C3  - 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
T1  - Arthrospira platensis and Porphyra sp. – prospective serum- substitute in HEK293T cell culture
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6200
ER  - 

@conference{
author = "Sibinčić, Nikolina and Veličković, Luka and Minić, Simeon and Stojadinović, Marija",
year = "2023",
abstract = "Both Arthrospira platensis (Spirulina) and Porphyra sp. (Nori) are algae known for their richness in vitamins, minerals, antioxidants, proteins, such as phycobiliproteins (PBPs). Тhanks to their exceptional nutritional properties they have potential to be considered as a high-quality substitute for fetal bovine serum (FBS) in cellular cultivation, which has numerous drawbacks since it can be involved in contamination development and its composition is still unclear. In this study we investigated the influence of Spirulina and Nori extracts on HEK293T cell line growth and viability in serum-reduced conditions. In DMEM/F12 medium supplemented with 0–10% FBS, the concentration-dependent effects of PBPs on cell proliferation were investigated. Cell viability and cytotoxicity were evaluated by MTT assay. During 3-day observation prior to MTT assay and MTT assay itself showed that HEK293T exhibited improvement in viability at lower PBP concentrations, while presence of higher concentrations resulted in inhibition of growth and change in morphology as a consequence of their cytotoxicity at higher concentrations. These findings suggest that PBPs have a positive outcome on cell growth at relevant doses. In general, in this study were obtained results proving the potential advantages of PBPs at lower doses on cell proliferation in serum-reduced conditions, but also HEK293T cells ability to adapt in non-standard cultivation set-up.",
publisher = "Belgrade : Serbian Chemical Society, Belgrade : Serbian Young Chemists’ Club",
journal = "9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science",
title = "Arthrospira platensis and Porphyra sp. – prospective serum- substitute in HEK293T cell culture",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6200"
}

Sibinčić, N., Veličković, L., Minić, S.,& Stojadinović, M.. (2023). Arthrospira platensis and Porphyra sp. – prospective serum- substitute in HEK293T cell culture. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
Belgrade : Serbian Chemical Society..
https://hdl.handle.net/21.15107/rcub_cherry_6200

Sibinčić N, Veličković L, Minić S, Stojadinović M. Arthrospira platensis and Porphyra sp. – prospective serum- substitute in HEK293T cell culture. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science. 2023;.
https://hdl.handle.net/21.15107/rcub_cherry_6200 .

Sibinčić, Nikolina, Veličković, Luka, Minić, Simeon, Stojadinović, Marija, "Arthrospira platensis and Porphyra sp. – prospective serum- substitute in HEK293T cell culture" in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science (2023),
https://hdl.handle.net/21.15107/rcub_cherry_6200 .

TY  - THES
AU  - Veličković, Luka
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5590
AB  - Fotosintetski fikobilinski proteini (PBP) cijanobakterija (modro-zelene alge) i crvenih algi sve se više koriste u industriji hrane (živopisna boja) i biomedicini (snažna bioaktivna svojstva). Jedinstvena fizičko-hemijska svojstva PBP pre svega potiču od neproteinskog dela molekula, tj. kovalentno vezanih (jedna ili više) tetrapirolnih fikobilinskih hromofora. Ovi obojeni proteini poseduju obećavajući potencijal da zamene sintetičke kolorante u prehrambenoj industriji. Međutim, neophodni termalni tretmani hrane bi imali štetan efekat na strukturu ovih proteina, samim tim i na njihovu boju, što značajno ograničava primenu ovih proteina u industrijske svrhe. U ovom radu je preliminarno ispitan uticaj glukoze, fruktoze, skroba i saharoze na termalnu stabilizaciju C-fikocijanina (C-PC; iz mikroalge Spirulina Pacifica) i R-fikocijanina (R-PC iz crvene alge Porphira spp.) na neutralnoj (fiziološkoj) pH. Rezultati ukazuju da postoji značajna termalna stabilizacija C-PC u prisustvu (viškova) glukoze i saharoze. Termalna stabilnost R-PC nije bila očigledna u prisustvu navedenih šećera, pod primenjenim ekpserimentalnim uslovima, ali dobijeni rezultati ukazuju da dolazi do delimične stabilizacije sekundarnih strukura ovog proteina. Dobijeni rezultati su dobra polazna osnova za dalja ispitivanja stabilizacije boje fikobilinskih proteina za širu primenu u industriji hrane i pića.
T1  - Ispitivanje termalne stabilnosti purifikovanih C-fikocijanina i R-fikocijanina u prisustvu odabranih ugljenih hidrata
SP  - 1
EP  - 31
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5590
ER  - 

@mastersthesis{
author = "Veličković, Luka",
year = "2022",
abstract = "Fotosintetski fikobilinski proteini (PBP) cijanobakterija (modro-zelene alge) i crvenih algi sve se više koriste u industriji hrane (živopisna boja) i biomedicini (snažna bioaktivna svojstva). Jedinstvena fizičko-hemijska svojstva PBP pre svega potiču od neproteinskog dela molekula, tj. kovalentno vezanih (jedna ili više) tetrapirolnih fikobilinskih hromofora. Ovi obojeni proteini poseduju obećavajući potencijal da zamene sintetičke kolorante u prehrambenoj industriji. Međutim, neophodni termalni tretmani hrane bi imali štetan efekat na strukturu ovih proteina, samim tim i na njihovu boju, što značajno ograničava primenu ovih proteina u industrijske svrhe. U ovom radu je preliminarno ispitan uticaj glukoze, fruktoze, skroba i saharoze na termalnu stabilizaciju C-fikocijanina (C-PC; iz mikroalge Spirulina Pacifica) i R-fikocijanina (R-PC iz crvene alge Porphira spp.) na neutralnoj (fiziološkoj) pH. Rezultati ukazuju da postoji značajna termalna stabilizacija C-PC u prisustvu (viškova) glukoze i saharoze. Termalna stabilnost R-PC nije bila očigledna u prisustvu navedenih šećera, pod primenjenim ekpserimentalnim uslovima, ali dobijeni rezultati ukazuju da dolazi do delimične stabilizacije sekundarnih strukura ovog proteina. Dobijeni rezultati su dobra polazna osnova za dalja ispitivanja stabilizacije boje fikobilinskih proteina za širu primenu u industriji hrane i pića.",
title = "Ispitivanje termalne stabilnosti purifikovanih C-fikocijanina i R-fikocijanina u prisustvu odabranih ugljenih hidrata",
pages = "1-31",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5590"
}

Veličković, L.. (2022). Ispitivanje termalne stabilnosti purifikovanih C-fikocijanina i R-fikocijanina u prisustvu odabranih ugljenih hidrata. , 1-31.
https://hdl.handle.net/21.15107/rcub_cherry_5590

Veličković L. Ispitivanje termalne stabilnosti purifikovanih C-fikocijanina i R-fikocijanina u prisustvu odabranih ugljenih hidrata. 2022;:1-31.
https://hdl.handle.net/21.15107/rcub_cherry_5590 .

Veličković, Luka, "Ispitivanje termalne stabilnosti purifikovanih C-fikocijanina i R-fikocijanina u prisustvu odabranih ugljenih hidrata" (2022):1-31,
https://hdl.handle.net/21.15107/rcub_cherry_5590 .

TY  - CONF
AU  - Jovanović, Zorana
AU  - Veličković, Luka
AU  - Gligorijević, Nikola
AU  - Šunderić, Miloš
AU  - Zoumpanioti, Maria
AU  - Minić, Simeon L.
AU  - Nikolić, Milan
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5785
AB  - To minimize the impact of artificial food colouring (e.g., in drinks) on health, chemical dyes are increasingly replaced by natural 
ones. C-phycocyanin (C-PC), hexameric light-harvesting phycobiliprotein from cyanobacteria Artrhorspira platensis, has been 
proposed as an alternative. The intensive blue colour of C-PC arises from phycocyanobilin (PCB), the covalently attached 
tetrapyrrole chromophores. The presence of PCB chromophores gives C-PC a broad range of bioactive effects (antioxidant, 
anticancer, and immunomodulatory ones), substantially increasing their potential for applications in the food industry. However, 
C-PC issensitive to temperature, and its colour significantly diminishes by thermal treatment, limiting its use in the food industry. 
Hence, improving C-PC stability is the major challenge for successful application in food and beverage colouring. It is well 
known that binding small, high-affinity ligands significantly improve protein stability. Therefore, selecting food-derived ligands 
(such as vitamins, polyphenols, sugars, etc.) with the ability to bind C-PC firmly could be a promising strategy to increase the
C-PC stability and preserve its colour, which should increase its application potential in the food industry.
The main aim of this study is to characterize the binding of selected food-derived ligands (including quercetin, coenzyme Q10, 
gallic acid, vanillic acid, vanillin, resveratrol, glucose, fructose, sucrose, vitamin K, menthol, and dihydrolipoic acid) to C-PC 
by standard spectroscopic methods (UV/VIS absorption spectroscopy, spectrofluorimetry, and CD spectroscopy). Quercetin has
the strongest binding affinity to C-PC (Ka~3.7x105 M-1
), and its effects on C-PC structure and stability have been further 
investigated. CD spectroscopy revealed that quercetin induces stabilization of the protein secondary structure under simulated 
physiological conditions, while the conformation of the PCB chromophore is altered upon quercetin binding. Furthermore, 
quercetin binding increases the thermal stability of C-PC. 
Overall, our study revealed the ability of high-affinity, food-derived ligands to increase the stability of C-PC, which may enhance 
its application potential in the food industry.
PB  - Belgrade : Faculty of Chemistry
C3  - Serbian Biochemical Society, Eleventh Conference, Scientific meeting of an international character: "Amazing Biochemistry"; 2022 Sep 22-23; Novi Sad, Serbia
T1  - C-Phycocyanin from cyanobacteria Artrhorspira platensis: Binding of selected  food-derived ligands
SP  - 165
EP  - 165
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5785
ER  - 

@conference{
author = "Jovanović, Zorana and Veličković, Luka and Gligorijević, Nikola and Šunderić, Miloš and Zoumpanioti, Maria and Minić, Simeon L. and Nikolić, Milan",
year = "2022",
abstract = "To minimize the impact of artificial food colouring (e.g., in drinks) on health, chemical dyes are increasingly replaced by natural 
ones. C-phycocyanin (C-PC), hexameric light-harvesting phycobiliprotein from cyanobacteria Artrhorspira platensis, has been 
proposed as an alternative. The intensive blue colour of C-PC arises from phycocyanobilin (PCB), the covalently attached 
tetrapyrrole chromophores. The presence of PCB chromophores gives C-PC a broad range of bioactive effects (antioxidant, 
anticancer, and immunomodulatory ones), substantially increasing their potential for applications in the food industry. However, 
C-PC issensitive to temperature, and its colour significantly diminishes by thermal treatment, limiting its use in the food industry. 
Hence, improving C-PC stability is the major challenge for successful application in food and beverage colouring. It is well 
known that binding small, high-affinity ligands significantly improve protein stability. Therefore, selecting food-derived ligands 
(such as vitamins, polyphenols, sugars, etc.) with the ability to bind C-PC firmly could be a promising strategy to increase the
C-PC stability and preserve its colour, which should increase its application potential in the food industry.
The main aim of this study is to characterize the binding of selected food-derived ligands (including quercetin, coenzyme Q10, 
gallic acid, vanillic acid, vanillin, resveratrol, glucose, fructose, sucrose, vitamin K, menthol, and dihydrolipoic acid) to C-PC 
by standard spectroscopic methods (UV/VIS absorption spectroscopy, spectrofluorimetry, and CD spectroscopy). Quercetin has
the strongest binding affinity to C-PC (Ka~3.7x105 M-1
), and its effects on C-PC structure and stability have been further 
investigated. CD spectroscopy revealed that quercetin induces stabilization of the protein secondary structure under simulated 
physiological conditions, while the conformation of the PCB chromophore is altered upon quercetin binding. Furthermore, 
quercetin binding increases the thermal stability of C-PC. 
Overall, our study revealed the ability of high-affinity, food-derived ligands to increase the stability of C-PC, which may enhance 
its application potential in the food industry.",
publisher = "Belgrade : Faculty of Chemistry",
journal = "Serbian Biochemical Society, Eleventh Conference, Scientific meeting of an international character: "Amazing Biochemistry"; 2022 Sep 22-23; Novi Sad, Serbia",
title = "C-Phycocyanin from cyanobacteria Artrhorspira platensis: Binding of selected  food-derived ligands",
pages = "165-165",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5785"
}

Jovanović, Z., Veličković, L., Gligorijević, N., Šunderić, M., Zoumpanioti, M., Minić, S. L.,& Nikolić, M.. (2022). C-Phycocyanin from cyanobacteria Artrhorspira platensis: Binding of selected  food-derived ligands. in Serbian Biochemical Society, Eleventh Conference, Scientific meeting of an international character: "Amazing Biochemistry"; 2022 Sep 22-23; Novi Sad, Serbia
Belgrade : Faculty of Chemistry., 165-165.
https://hdl.handle.net/21.15107/rcub_cherry_5785

Jovanović Z, Veličković L, Gligorijević N, Šunderić M, Zoumpanioti M, Minić SL, Nikolić M. C-Phycocyanin from cyanobacteria Artrhorspira platensis: Binding of selected  food-derived ligands. in Serbian Biochemical Society, Eleventh Conference, Scientific meeting of an international character: "Amazing Biochemistry"; 2022 Sep 22-23; Novi Sad, Serbia. 2022;:165-165.
https://hdl.handle.net/21.15107/rcub_cherry_5785 .

Jovanović, Zorana, Veličković, Luka, Gligorijević, Nikola, Šunderić, Miloš, Zoumpanioti, Maria, Minić, Simeon L., Nikolić, Milan, "C-Phycocyanin from cyanobacteria Artrhorspira platensis: Binding of selected  food-derived ligands" in Serbian Biochemical Society, Eleventh Conference, Scientific meeting of an international character: "Amazing Biochemistry"; 2022 Sep 22-23; Novi Sad, Serbia (2022):165-165,
https://hdl.handle.net/21.15107/rcub_cherry_5785 .

TY  - CONF
AU  - Veličković, Luka
AU  - Nikolić, Milan
AU  - Minić, Simeon L.
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5780
AB  - C-phycocyanin (C-PC), the major protein of cyanobacteria Arthrospira platensis, is a blue
pigment that primarily transfers energy during photosynthesis.It has diverse
biotechnological applications since it can be used in nutraceutical, cosmetics,
pharmaceutical industries, and biomedical research.Its intensive blue colour and strong
antioxidant activity give C-PC significant potential to replace synthetic colourants in the
food industry. However, thermal treatment of food has detrimental effects on C-PC colour
due to sensitivity to higher temperatures; therefore,the application of this natural colourant
in food and other products is limited. Hence, improving C-PC stability is the major
challenge for successful application in food and beverages colouring. In the light of this,we
aim to investigate the thermal stability of C-PC in the presence of selected sugars (glucose,
fructose and sucrose), commonly used in the food industry. Ex-situabsorption
spectrophotometryshowed that 18% solution (w/v) of glucose, sucrose and fructose at pH
7,upon incubation at 65℃, exhibit 91.4, 52.9 and 52.5% of colour preservation,
respectively.In situ fluorescence measurements revealed that free C-PC has a melting point
of 55.4°C, while the presence of glucose and sucrose increases the melting point of C-PC
to 64.4 and 61.4°C, respectively. On the other hand, fructose does not significantly
influence the C-PC melting point. These results show that the thermal stability ofthe CPCsolution is substantially increased in the presence of sugars, while the type of sugar
significantly determines the extent of the stabilisation effect. Overall, our study provides
the strategy for enhancing the application potential of C-PC as natural food colourant,
providing a food product with vivid blue colour and substantial antioxidant activities.
PB  - Belgrade : Serbian Biochemical Society
C3  - Serbian Biochemical Society, The XI Conference "Amazing Biochemistry"  Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022
T1  - Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis
SP  - 165
EP  - 165
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5780
ER  - 

@conference{
author = "Veličković, Luka and Nikolić, Milan and Minić, Simeon L.",
year = "2022",
abstract = "C-phycocyanin (C-PC), the major protein of cyanobacteria Arthrospira platensis, is a blue
pigment that primarily transfers energy during photosynthesis.It has diverse
biotechnological applications since it can be used in nutraceutical, cosmetics,
pharmaceutical industries, and biomedical research.Its intensive blue colour and strong
antioxidant activity give C-PC significant potential to replace synthetic colourants in the
food industry. However, thermal treatment of food has detrimental effects on C-PC colour
due to sensitivity to higher temperatures; therefore,the application of this natural colourant
in food and other products is limited. Hence, improving C-PC stability is the major
challenge for successful application in food and beverages colouring. In the light of this,we
aim to investigate the thermal stability of C-PC in the presence of selected sugars (glucose,
fructose and sucrose), commonly used in the food industry. Ex-situabsorption
spectrophotometryshowed that 18% solution (w/v) of glucose, sucrose and fructose at pH
7,upon incubation at 65℃, exhibit 91.4, 52.9 and 52.5% of colour preservation,
respectively.In situ fluorescence measurements revealed that free C-PC has a melting point
of 55.4°C, while the presence of glucose and sucrose increases the melting point of C-PC
to 64.4 and 61.4°C, respectively. On the other hand, fructose does not significantly
influence the C-PC melting point. These results show that the thermal stability ofthe CPCsolution is substantially increased in the presence of sugars, while the type of sugar
significantly determines the extent of the stabilisation effect. Overall, our study provides
the strategy for enhancing the application potential of C-PC as natural food colourant,
providing a food product with vivid blue colour and substantial antioxidant activities.",
publisher = "Belgrade : Serbian Biochemical Society",
journal = "Serbian Biochemical Society, The XI Conference "Amazing Biochemistry"  Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022",
title = "Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis",
pages = "165-165",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5780"
}

Veličković, L., Nikolić, M.,& Minić, S. L.. (2022). Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis. in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry"  Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022
Belgrade : Serbian Biochemical Society., 165-165.
https://hdl.handle.net/21.15107/rcub_cherry_5780

Veličković L, Nikolić M, Minić SL. Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis. in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry"  Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022. 2022;:165-165.
https://hdl.handle.net/21.15107/rcub_cherry_5780 .

Veličković, Luka, Nikolić, Milan, Minić, Simeon L., "Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis" in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry"  Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022 (2022):165-165,
https://hdl.handle.net/21.15107/rcub_cherry_5780 .

TY  - THES
AU  - Veličković, Luka
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4705
AB  - Fotosintetski fikobilinski proteini (PBP) cijanobakterija (modro-zelene alge) i crvenih algi sve se više koriste u industriji hrane (živopisna boja) i biomedicini (snažna bioaktivna svojstva). Jedinstvena fizičko-hemijska svojstva PBP pre svega potiču od neproteinskog dela molekula, tj. kovalentno vezanih (jedna ili više) tetrapirolnih fikobilinskih hromofora. U ovom radu je preliminarno ispitan uticaj: glukoze, fruktoze, skroba i natrijum-alginata na stabilnost boje C-fikocijanina i R-fikoeritrina u kiselim uslovima. Rezultati ukazuju da postoji stabilizacija boje fikoeritrina i fikocijanina sa svim ispitivanim ugljenim hidratima na pH vrednostima 3,0 (izuzev skroba u slučaju fikocijanina). Na pH 4,0 se primećuje stabilizacija fikoeritrina sa svim ugljenim hidratima, a efekta na fikocijanin nema na ovoj pH osim u slučaju sa alginatom gde je uočen izraziti stabilišući efekat čak i nakon sedam dana inkubacije. Ispitivani ugljeni hidrati nemaju značajan efekat na stabilnost R-PE i C-PC na pH 5,0, s obzirom da su proteini stabilni u ovim uslovima.
T1  - Stabilizacija boje fikobilinskih proteina ugljenim hidratima u kiseloj sredini
SP  - 1
EP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4705
ER  - 

@misc{
author = "Veličković, Luka",
year = "2021",
abstract = "Fotosintetski fikobilinski proteini (PBP) cijanobakterija (modro-zelene alge) i crvenih algi sve se više koriste u industriji hrane (živopisna boja) i biomedicini (snažna bioaktivna svojstva). Jedinstvena fizičko-hemijska svojstva PBP pre svega potiču od neproteinskog dela molekula, tj. kovalentno vezanih (jedna ili više) tetrapirolnih fikobilinskih hromofora. U ovom radu je preliminarno ispitan uticaj: glukoze, fruktoze, skroba i natrijum-alginata na stabilnost boje C-fikocijanina i R-fikoeritrina u kiselim uslovima. Rezultati ukazuju da postoji stabilizacija boje fikoeritrina i fikocijanina sa svim ispitivanim ugljenim hidratima na pH vrednostima 3,0 (izuzev skroba u slučaju fikocijanina). Na pH 4,0 se primećuje stabilizacija fikoeritrina sa svim ugljenim hidratima, a efekta na fikocijanin nema na ovoj pH osim u slučaju sa alginatom gde je uočen izraziti stabilišući efekat čak i nakon sedam dana inkubacije. Ispitivani ugljeni hidrati nemaju značajan efekat na stabilnost R-PE i C-PC na pH 5,0, s obzirom da su proteini stabilni u ovim uslovima.",
title = "Stabilizacija boje fikobilinskih proteina ugljenim hidratima u kiseloj sredini",
pages = "1-34",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4705"
}

Veličković, L.. (2021). Stabilizacija boje fikobilinskih proteina ugljenim hidratima u kiseloj sredini. , 1-34.
https://hdl.handle.net/21.15107/rcub_cherry_4705

Veličković L. Stabilizacija boje fikobilinskih proteina ugljenim hidratima u kiseloj sredini. 2021;:1-34.
https://hdl.handle.net/21.15107/rcub_cherry_4705 .

Veličković, Luka, "Stabilizacija boje fikobilinskih proteina ugljenim hidratima u kiseloj sredini" (2021):1-34,
https://hdl.handle.net/21.15107/rcub_cherry_4705 .