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  - 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  - Minić, Simeon
AU  - Annighöfer, Burkhard
AU  - Brûlet, Annie
AU  - Combet, Sophie
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6438
AB  - High pressure (HP) is particularly suited to study protein folding/unfolding, revealing subtle structural rearrangements not accessible by other types of denaturation. HP also has many industrial-scale advantages over heat treatments, including “greener” processing and preservation of nutritional values, colors, and flavors of foods. We have combined in situ HP with small-angle (X-ray and neutron) scattering (SAS) and spectrophotometry to follow the structure in solution of proteins of interest for the food industry. SAS is an essential technique for obtaining structural, but low-resolution, information about proteins, when conventional high-resolution structural biology methods are not possible. I will illustrate this approach with two studies on proteins of food interest: (i) bovine β-lactoglobulin (BLG), a whey protein with a high propensity to bind to various bioactive molecules. We probed by SANS1 and absorbance the effects on pressure stability and reversibility of BLG of the binding of retinol (vitamin A), resveratrol (polyphenol), and biliverdin (linear tetrapyrrole chromophore) to different sites on the protein2, 3. (ii) C-phycocyanin (CPC), a phycobiliprotein from cyanobacteria, to which tetrapyrrole chromophores are covalently attached and which can be used as a natural blue dye in the food industry. We studied by SAXS and absorbance HP-induced CPC unfolding and reversibility from two oligomeric states of the protein as a function of pH.
Acknowledgements
LLB, SOLEIL, and I2BC facilities are acknowledged for beamtime and proteomic expertise. This work was also supported by ANSO Project No. ANSOCR-PP-2021- 01.
References
1. Annighöfer B, et al. High pressure cell to investigate protein unfolding up to 600 MPa by small-angle neutron scattering. Rev Sci Instr 2019;90:025106.
2. Minic S, et al. Effect of ligands on HP-induced unfolding and oligomerization of β-lactoglobulin. Biophysical J 2020;119:2262-74.
3. Minic S, et al. Structure of proteins under pressure: covalent binding effects of biliverdin on beta-lactoglobulin. Biophysical J 2022;121:2514-25.
PB  - Belgrade : Serbian Biochemical Society
C3  - "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
T1  - Stability of food proteins at high pressure conditions
SP  - 59
EP  - 59
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6438
ER  - 

@conference{
author = "Minić, Simeon and Annighöfer, Burkhard and Brûlet, Annie and Combet, Sophie",
year = "2023",
abstract = "High pressure (HP) is particularly suited to study protein folding/unfolding, revealing subtle structural rearrangements not accessible by other types of denaturation. HP also has many industrial-scale advantages over heat treatments, including “greener” processing and preservation of nutritional values, colors, and flavors of foods. We have combined in situ HP with small-angle (X-ray and neutron) scattering (SAS) and spectrophotometry to follow the structure in solution of proteins of interest for the food industry. SAS is an essential technique for obtaining structural, but low-resolution, information about proteins, when conventional high-resolution structural biology methods are not possible. I will illustrate this approach with two studies on proteins of food interest: (i) bovine β-lactoglobulin (BLG), a whey protein with a high propensity to bind to various bioactive molecules. We probed by SANS1 and absorbance the effects on pressure stability and reversibility of BLG of the binding of retinol (vitamin A), resveratrol (polyphenol), and biliverdin (linear tetrapyrrole chromophore) to different sites on the protein2, 3. (ii) C-phycocyanin (CPC), a phycobiliprotein from cyanobacteria, to which tetrapyrrole chromophores are covalently attached and which can be used as a natural blue dye in the food industry. We studied by SAXS and absorbance HP-induced CPC unfolding and reversibility from two oligomeric states of the protein as a function of pH.
Acknowledgements
LLB, SOLEIL, and I2BC facilities are acknowledged for beamtime and proteomic expertise. This work was also supported by ANSO Project No. ANSOCR-PP-2021- 01.
References
1. Annighöfer B, et al. High pressure cell to investigate protein unfolding up to 600 MPa by small-angle neutron scattering. Rev Sci Instr 2019;90:025106.
2. Minic S, et al. Effect of ligands on HP-induced unfolding and oligomerization of β-lactoglobulin. Biophysical J 2020;119:2262-74.
3. Minic S, et al. Structure of proteins under pressure: covalent binding effects of biliverdin on beta-lactoglobulin. Biophysical J 2022;121:2514-25.",
publisher = "Belgrade : Serbian Biochemical Society",
journal = ""Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia",
title = "Stability of food proteins at high pressure conditions",
pages = "59-59",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6438"
}

Minić, S., Annighöfer, B., Brûlet, A.,& Combet, S.. (2023). Stability of food proteins at high pressure conditions. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia
Belgrade : Serbian Biochemical Society., 59-59.
https://hdl.handle.net/21.15107/rcub_cherry_6438

Minić S, Annighöfer B, Brûlet A, Combet S. Stability of food proteins at high pressure conditions. in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia. 2023;:59-59.
https://hdl.handle.net/21.15107/rcub_cherry_6438 .

Minić, Simeon, Annighöfer, Burkhard, Brûlet, Annie, Combet, Sophie, "Stability of food proteins at high pressure conditions" in "Biochemistry in Biotechnology", Twelfth Conference, International scientific meeting, September 21-23, 2023, Belgrade, Serbia (2023):59-59,
https://hdl.handle.net/21.15107/rcub_cherry_6438 .

TY  - JOUR
AU  - Simović, Ana
AU  - Combet, Sophie
AU  - Ćirković-Veličković, Tanja
AU  - Nikolic, Milan
AU  - Minić, Simeon L.
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5002
AB  - This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging
potential for application in the food industry. High-quality (A560/A280 ≥ 5), native (α-helix content 75%) R-PE
was purified from commercial dried Nori (Porphyra sp.) flakes. Thermal unfolding revealed two transitions (at 56
and 72 ◦C), ascribed to different protein subunits. Contrary to elevated temperature, high-pressure (HP) treatment showed significant advantages: The R-PE unfolding was partly reversible and the colour bleaching was
minimal. Binding of Cu2+ (6.3 × 105 M− 1
) and Zn2+ (1.7 × 103 M− 1
) influenced conformational changes in the
protein tetrapyrrole chromophore without affecting R-PE structure and stability (colour). The results give new
insights into the stability of R-PE suggesting its usefulness for the replacement of toxic synthetic dyes. Preservation of the red colour of R-PE could be considered in fortified food and beverages by HP processing. R-PE may
act as a biosensor for Cu2+ in aquatic systems.
PB  - Elsevier
T2  - Food Chemistry
T1  - Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes
VL  - 374
IS  - 131780
DO  - 10.1016/j.foodchem.2021.131780
ER  - 

@article{
author = "Simović, Ana and Combet, Sophie and Ćirković-Veličković, Tanja and Nikolic, Milan and Minić, Simeon L.",
year = "2022",
abstract = "This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging
potential for application in the food industry. High-quality (A560/A280 ≥ 5), native (α-helix content 75%) R-PE
was purified from commercial dried Nori (Porphyra sp.) flakes. Thermal unfolding revealed two transitions (at 56
and 72 ◦C), ascribed to different protein subunits. Contrary to elevated temperature, high-pressure (HP) treatment showed significant advantages: The R-PE unfolding was partly reversible and the colour bleaching was
minimal. Binding of Cu2+ (6.3 × 105 M− 1
) and Zn2+ (1.7 × 103 M− 1
) influenced conformational changes in the
protein tetrapyrrole chromophore without affecting R-PE structure and stability (colour). The results give new
insights into the stability of R-PE suggesting its usefulness for the replacement of toxic synthetic dyes. Preservation of the red colour of R-PE could be considered in fortified food and beverages by HP processing. R-PE may
act as a biosensor for Cu2+ in aquatic systems.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes",
volume = "374",
number = "131780",
doi = "10.1016/j.foodchem.2021.131780"
}

Simović, A., Combet, S., Ćirković-Veličković, T., Nikolic, M.,& Minić, S. L.. (2022). Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Food Chemistry
Elsevier., 374(131780).
https://doi.org/10.1016/j.foodchem.2021.131780

Simović A, Combet S, Ćirković-Veličković T, Nikolic M, Minić SL. Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Food Chemistry. 2022;374(131780).
doi:10.1016/j.foodchem.2021.131780 .

Simović, Ana, Combet, Sophie, Ćirković-Veličković, Tanja, Nikolic, Milan, Minić, Simeon L., "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes" in Food Chemistry, 374, no. 131780 (2022),
https://doi.org/10.1016/j.foodchem.2021.131780 . .

TY  - DATA
AU  - Simović, Ana
AU  - Combet, Sophie
AU  - Ćirković-Veličković, Tanja
AU  - Nikolic, Milan
AU  - Minić, Simeon L.
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5003
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Simović, A.; Combet, S.; Ćirković-Veličković, T.; Nikolic, M.; Minić, S. L. Probing the Stability of the Food Colourant R-Phycoerythrin from Dried Nori Flakes. Food Chemistry 2022, 374 (131780). https://doi.org/10.1016/j.foodchem.2021.131780.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5003
ER  - 

@misc{
author = "Simović, Ana and Combet, Sophie and Ćirković-Veličković, Tanja and Nikolic, Milan and Minić, Simeon L.",
year = "2022",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Simović, A.; Combet, S.; Ćirković-Veličković, T.; Nikolic, M.; Minić, S. L. Probing the Stability of the Food Colourant R-Phycoerythrin from Dried Nori Flakes. Food Chemistry 2022, 374 (131780). https://doi.org/10.1016/j.foodchem.2021.131780.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5003"
}

Simović, A., Combet, S., Ćirković-Veličković, T., Nikolic, M.,& Minić, S. L.. (2022). Supplementary data for the article: Simović, A.; Combet, S.; Ćirković-Veličković, T.; Nikolic, M.; Minić, S. L. Probing the Stability of the Food Colourant R-Phycoerythrin from Dried Nori Flakes. Food Chemistry 2022, 374 (131780). https://doi.org/10.1016/j.foodchem.2021.131780.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_5003

Simović A, Combet S, Ćirković-Veličković T, Nikolic M, Minić SL. Supplementary data for the article: Simović, A.; Combet, S.; Ćirković-Veličković, T.; Nikolic, M.; Minić, S. L. Probing the Stability of the Food Colourant R-Phycoerythrin from Dried Nori Flakes. Food Chemistry 2022, 374 (131780). https://doi.org/10.1016/j.foodchem.2021.131780.. in Food Chemistry. 2022;.
https://hdl.handle.net/21.15107/rcub_cherry_5003 .

Simović, Ana, Combet, Sophie, Ćirković-Veličković, Tanja, Nikolic, Milan, Minić, Simeon L., "Supplementary data for the article: Simović, A.; Combet, S.; Ćirković-Veličković, T.; Nikolic, M.; Minić, S. L. Probing the Stability of the Food Colourant R-Phycoerythrin from Dried Nori Flakes. Food Chemistry 2022, 374 (131780). https://doi.org/10.1016/j.foodchem.2021.131780." in Food Chemistry (2022),
https://hdl.handle.net/21.15107/rcub_cherry_5003 .

TY  - CONF
AU  - Simović, Ana
AU  - Combet, Sophie
AU  - Ćirković-Veličković, Tanja
AU  - Nikolic, Milan
AU  - Minic, Simeon
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5133
AB  - The high content of vitamins, minerals, antioxidants, and proteins makes red algae Porphyra sp. (Nori) superfood with exceptional health-promoting benefits. Its intense colour originates from R-phycoerythrin (R-PE), phycobiliprotein containing covalently attached tetrapyrrole chromophores: red phycoerythrobilin and orange phycourobilin. The present study aims to characterize the stability of R-PE, a natural colourant with a high potential for application in the food, cosmetic, and pharmaceutical industries. We purified R-PE from dried Nori flakes with a high purity ratio (A560 /A280 ≥5). Far-UV CD spectroscopic showed that α-helix is the dominant secondary structure (75%). The thermal unfolding of α-helix revealed two transitions (Tm1 and Tm2 at 56 and 72°C, respectively), ascribed to the different subunits of R-PE. Absorption measurements showed that high pressure (HP) induces dissociation of R-PE into subunits followed by subunit unfolding. Contrary to temperature, HP treatment showed a significant advantage under applied conditions: the protein unfolding is partly reversible, and the R-PE colour bleaching is minimized. Based on the fluorescence quenching approach, R-PE's binding affinities for Cu2+ and Zn2+ ions were 6.27x105 and 1.71x103 M-1, respectively. Absorption and near-UV/VIS CD spectroscopy suggested conformational changes in protein chromophores upon metal ions binding. Far-UV CD spectroscopy did not reveal that metal binding affects R-PE structure. The obtained results give new insights into the stability of R-PE with a good use-value in replacement of toxic synthetic dyes, preservation of R-PE red colour in fortified food and beverages by HP processing, and as a biosensor for Cu2+ in aquatic life systems.
Acknowledgments: This study was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, Contract number: 451-03-9/2021-14/200168 and the European Commission, under the Horizon2020, FoodEnTwin Project, GA No. 810752.
PB  - Sociedade Portuguesa de Química
C3  - Book of Abstracts of the XXI EuroFoodChem Congress, 22-24 November 2021, On-line conference
T1  - Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes
SP  - 138
EP  - 138
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5133
ER  - 

@conference{
author = "Simović, Ana and Combet, Sophie and Ćirković-Veličković, Tanja and Nikolic, Milan and Minic, Simeon",
year = "2022",
abstract = "The high content of vitamins, minerals, antioxidants, and proteins makes red algae Porphyra sp. (Nori) superfood with exceptional health-promoting benefits. Its intense colour originates from R-phycoerythrin (R-PE), phycobiliprotein containing covalently attached tetrapyrrole chromophores: red phycoerythrobilin and orange phycourobilin. The present study aims to characterize the stability of R-PE, a natural colourant with a high potential for application in the food, cosmetic, and pharmaceutical industries. We purified R-PE from dried Nori flakes with a high purity ratio (A560 /A280 ≥5). Far-UV CD spectroscopic showed that α-helix is the dominant secondary structure (75%). The thermal unfolding of α-helix revealed two transitions (Tm1 and Tm2 at 56 and 72°C, respectively), ascribed to the different subunits of R-PE. Absorption measurements showed that high pressure (HP) induces dissociation of R-PE into subunits followed by subunit unfolding. Contrary to temperature, HP treatment showed a significant advantage under applied conditions: the protein unfolding is partly reversible, and the R-PE colour bleaching is minimized. Based on the fluorescence quenching approach, R-PE's binding affinities for Cu2+ and Zn2+ ions were 6.27x105 and 1.71x103 M-1, respectively. Absorption and near-UV/VIS CD spectroscopy suggested conformational changes in protein chromophores upon metal ions binding. Far-UV CD spectroscopy did not reveal that metal binding affects R-PE structure. The obtained results give new insights into the stability of R-PE with a good use-value in replacement of toxic synthetic dyes, preservation of R-PE red colour in fortified food and beverages by HP processing, and as a biosensor for Cu2+ in aquatic life systems.
Acknowledgments: This study was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, Contract number: 451-03-9/2021-14/200168 and the European Commission, under the Horizon2020, FoodEnTwin Project, GA No. 810752.",
publisher = "Sociedade Portuguesa de Química",
journal = "Book of Abstracts of the XXI EuroFoodChem Congress, 22-24 November 2021, On-line conference",
title = "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes",
pages = "138-138",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5133"
}

Simović, A., Combet, S., Ćirković-Veličković, T., Nikolic, M.,& Minic, S.. (2022). Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Book of Abstracts of the XXI EuroFoodChem Congress, 22-24 November 2021, On-line conference
Sociedade Portuguesa de Química., 138-138.
https://hdl.handle.net/21.15107/rcub_cherry_5133

Simović A, Combet S, Ćirković-Veličković T, Nikolic M, Minic S. Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Book of Abstracts of the XXI EuroFoodChem Congress, 22-24 November 2021, On-line conference. 2022;:138-138.
https://hdl.handle.net/21.15107/rcub_cherry_5133 .

Simović, Ana, Combet, Sophie, Ćirković-Veličković, Tanja, Nikolic, Milan, Minic, Simeon, "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes" in Book of Abstracts of the XXI EuroFoodChem Congress, 22-24 November 2021, On-line conference (2022):138-138,
https://hdl.handle.net/21.15107/rcub_cherry_5133 .

TY  - JOUR
AU  - Minić, Simeon L.
AU  - Annighofer, Burkhard
AU  - Helary, Arnaud
AU  - Sago, Laıla
AU  - Cornu, David
AU  - Brulet, Annie
AU  - Combet, Sophie
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5690
AB  - High pressure (HP) is a particularly powerful tool to study protein folding/unfolding, revealing subtle structural rearrangements.
Bovine b-lactoglobulin (BLG), a protein of interest in food science, exhibits a strong propensity to bind various
bioactive molecules. We probed the effects of the binding of biliverdin (BV), a tetrapyrrole linear chromophore, on the stability
of BLG under pressure, by combining in situ HP small-angle neutron scattering (SANS) and HP-UV absorption spectroscopy.
Although BV induces a slight destabilization of BLG during HP-induced unfolding, a ligand excess strongly prevents BLG oligomerization.
Moreover, at SANS resolution, an excess of BV induces the complete recovery of the protein ‘‘native’’ 3D structure
after HP removal, despite the presence of the BV covalently bound adduct. Mass spectrometry highlights the crucial role of
cysteine residues in the competitive and protective effects of BV during pressure denaturation of BLG through SH/S-S
exchange.
PB  - Biophysical Society
T2  - Biophysical Journal
T1  - Structure of proteins under pressure: Covalent binding effects of biliverdin on b-lactoglobulin
VL  - 121
SP  - 1
EP  - 12
DO  - 10.1016/j.bpj.2022.06.003
ER  - 

@article{
author = "Minić, Simeon L. and Annighofer, Burkhard and Helary, Arnaud and Sago, Laıla and Cornu, David and Brulet, Annie and Combet, Sophie",
year = "2022",
abstract = "High pressure (HP) is a particularly powerful tool to study protein folding/unfolding, revealing subtle structural rearrangements.
Bovine b-lactoglobulin (BLG), a protein of interest in food science, exhibits a strong propensity to bind various
bioactive molecules. We probed the effects of the binding of biliverdin (BV), a tetrapyrrole linear chromophore, on the stability
of BLG under pressure, by combining in situ HP small-angle neutron scattering (SANS) and HP-UV absorption spectroscopy.
Although BV induces a slight destabilization of BLG during HP-induced unfolding, a ligand excess strongly prevents BLG oligomerization.
Moreover, at SANS resolution, an excess of BV induces the complete recovery of the protein ‘‘native’’ 3D structure
after HP removal, despite the presence of the BV covalently bound adduct. Mass spectrometry highlights the crucial role of
cysteine residues in the competitive and protective effects of BV during pressure denaturation of BLG through SH/S-S
exchange.",
publisher = "Biophysical Society",
journal = "Biophysical Journal",
title = "Structure of proteins under pressure: Covalent binding effects of biliverdin on b-lactoglobulin",
volume = "121",
pages = "1-12",
doi = "10.1016/j.bpj.2022.06.003"
}

Minić, S. L., Annighofer, B., Helary, A., Sago, L., Cornu, D., Brulet, A.,& Combet, S.. (2022). Structure of proteins under pressure: Covalent binding effects of biliverdin on b-lactoglobulin. in Biophysical Journal
Biophysical Society., 121, 1-12.
https://doi.org/10.1016/j.bpj.2022.06.003

Minić SL, Annighofer B, Helary A, Sago L, Cornu D, Brulet A, Combet S. Structure of proteins under pressure: Covalent binding effects of biliverdin on b-lactoglobulin. in Biophysical Journal. 2022;121:1-12.
doi:10.1016/j.bpj.2022.06.003 .

Minić, Simeon L., Annighofer, Burkhard, Helary, Arnaud, Sago, Laıla, Cornu, David, Brulet, Annie, Combet, Sophie, "Structure of proteins under pressure: Covalent binding effects of biliverdin on b-lactoglobulin" in Biophysical Journal, 121 (2022):1-12,
https://doi.org/10.1016/j.bpj.2022.06.003 . .