TY  - DATA
AU  - Mihailović-Vesić, Jelena
AU  - Stambolić, Ivan
AU  - Apostolović, Danijela
AU  - Milčić, Miloš K.
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3355
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary data for article: Vesic, J.; Stambolic, I.; Apostolovic, D.; Milcic, M.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Complexes of Green Tea Polyphenol, Epigalocatechin-3-Gallate, and 2S Albumins of Peanut. Food Chemistry 2015, 185, 309–317. https://doi.org/10.1016/j.foodchem.2015.04.001
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3355
ER  - 

@misc{
author = "Mihailović-Vesić, Jelena and Stambolić, Ivan and Apostolović, Danijela and Milčić, Miloš K. and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2015",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary data for article: Vesic, J.; Stambolic, I.; Apostolovic, D.; Milcic, M.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Complexes of Green Tea Polyphenol, Epigalocatechin-3-Gallate, and 2S Albumins of Peanut. Food Chemistry 2015, 185, 309–317. https://doi.org/10.1016/j.foodchem.2015.04.001",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3355"
}

Mihailović-Vesić, J., Stambolić, I., Apostolović, D., Milčić, M. K., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2015). Supplementary data for article: Vesic, J.; Stambolic, I.; Apostolovic, D.; Milcic, M.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Complexes of Green Tea Polyphenol, Epigalocatechin-3-Gallate, and 2S Albumins of Peanut. Food Chemistry 2015, 185, 309–317. https://doi.org/10.1016/j.foodchem.2015.04.001. in Food Chemistry
Elsevier Sci Ltd, Oxford..
https://hdl.handle.net/21.15107/rcub_cherry_3355

Mihailović-Vesić J, Stambolić I, Apostolović D, Milčić MK, Stanić-Vučinić D, Ćirković-Veličković T. Supplementary data for article: Vesic, J.; Stambolic, I.; Apostolovic, D.; Milcic, M.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Complexes of Green Tea Polyphenol, Epigalocatechin-3-Gallate, and 2S Albumins of Peanut. Food Chemistry 2015, 185, 309–317. https://doi.org/10.1016/j.foodchem.2015.04.001. in Food Chemistry. 2015;.
https://hdl.handle.net/21.15107/rcub_cherry_3355 .

Mihailović-Vesić, Jelena, Stambolić, Ivan, Apostolović, Danijela, Milčić, Miloš K., Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Supplementary data for article: Vesic, J.; Stambolic, I.; Apostolovic, D.; Milcic, M.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Complexes of Green Tea Polyphenol, Epigalocatechin-3-Gallate, and 2S Albumins of Peanut. Food Chemistry 2015, 185, 309–317. https://doi.org/10.1016/j.foodchem.2015.04.001" in Food Chemistry (2015),
https://hdl.handle.net/21.15107/rcub_cherry_3355 .

TY  - JOUR
AU  - Mihailović-Vesić, Jelena
AU  - Stambolić, Ivan
AU  - Apostolović, Danijela
AU  - Milčić, Miloš K.
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1718
AB  - 2S albumins of peanuts are seed storage proteins, highly homologous in structure and described as major elicitors of anaphylactic reactions to peanut (allergens Ara h 2 and Ara h 6). Epigallocatechin-3-gallate (EGCG) is the most biologically potent polyphenol of green tea. Non-covalent interactions of EGCG with proteins contribute to its diverse biological activities. Here we used the methods of circular dichroism, fluorescence quenching titration, isothermal titration calorimetry and computational chemistry to elucidate interactions of EGCG and 2S albumins. Similarity in structure and overall fold of 2S albumins yielded similar putative binding sites and similar binding modes with EGCG. Binding affinity determined for Ara h 2 was in the range described for complexes of EGCG and other dietary proteins. Binding of EGCG to 2S albumins affects protein conformation, by causing an alpha-helix to beta-structures transition in both proteins. 2S albumins of peanuts may be good carriers of physiologically active green tea catechin.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut
VL  - 185
SP  - 309
EP  - 317
DO  - 10.1016/j.foodchem.2015.04.001
ER  - 

@article{
author = "Mihailović-Vesić, Jelena and Stambolić, Ivan and Apostolović, Danijela and Milčić, Miloš K. and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2015",
abstract = "2S albumins of peanuts are seed storage proteins, highly homologous in structure and described as major elicitors of anaphylactic reactions to peanut (allergens Ara h 2 and Ara h 6). Epigallocatechin-3-gallate (EGCG) is the most biologically potent polyphenol of green tea. Non-covalent interactions of EGCG with proteins contribute to its diverse biological activities. Here we used the methods of circular dichroism, fluorescence quenching titration, isothermal titration calorimetry and computational chemistry to elucidate interactions of EGCG and 2S albumins. Similarity in structure and overall fold of 2S albumins yielded similar putative binding sites and similar binding modes with EGCG. Binding affinity determined for Ara h 2 was in the range described for complexes of EGCG and other dietary proteins. Binding of EGCG to 2S albumins affects protein conformation, by causing an alpha-helix to beta-structures transition in both proteins. 2S albumins of peanuts may be good carriers of physiologically active green tea catechin.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut",
volume = "185",
pages = "309-317",
doi = "10.1016/j.foodchem.2015.04.001"
}

Mihailović-Vesić, J., Stambolić, I., Apostolović, D., Milčić, M. K., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2015). Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut. in Food Chemistry
Elsevier Sci Ltd, Oxford., 185, 309-317.
https://doi.org/10.1016/j.foodchem.2015.04.001

Mihailović-Vesić J, Stambolić I, Apostolović D, Milčić MK, Stanić-Vučinić D, Ćirković-Veličković T. Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut. in Food Chemistry. 2015;185:309-317.
doi:10.1016/j.foodchem.2015.04.001 .

Mihailović-Vesić, Jelena, Stambolić, Ivan, Apostolović, Danijela, Milčić, Miloš K., Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut" in Food Chemistry, 185 (2015):309-317,
https://doi.org/10.1016/j.foodchem.2015.04.001 . .

TY  - JOUR
AU  - Ognjenović, Jana
AU  - Stojadinović, Marija M.
AU  - Milčić, Miloš K.
AU  - Apostolović, Danijela
AU  - Mihailović-Vesić, Jelena
AU  - Stambolić, Ivan
AU  - Atanasković-Marković, Marina
AU  - Simonovic, Miljan
AU  - Ćirković-Veličković, Tanja
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1820
AB  - Polyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells. (C) 2014 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white
VL  - 164
SP  - 36
EP  - 43
DO  - 10.1016/j.foodchem.2014.05.005
ER  - 

@article{
author = "Ognjenović, Jana and Stojadinović, Marija M. and Milčić, Miloš K. and Apostolović, Danijela and Mihailović-Vesić, Jelena and Stambolić, Ivan and Atanasković-Marković, Marina and Simonovic, Miljan and Ćirković-Veličković, Tanja",
year = "2014",
abstract = "Polyphenols, the potent plant secondary metabolites, have beneficial effects on human health, but the mechanism(s) by which these effects are exerted is not well understood. Here, we present the detailed analysis of the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein and allergen, ovalbumin (OVA). We show that EGCG binds to the pocket that partly overlaps with the previously identified IgE-binding region in OVA, and that this interaction induces structural changes in the allergen. Moreover, our ex vivo studies reveal that OVA binds IgE and stimulates degranulation of basophils, and that its uptake by monocytes proceeds at a slower rate in the presence of EGCG. This study provides further evidence in support of the proposed mechanism by which EGCG interactions with the food allergens contribute to its diverse biological activities and may impair antigen uptake by antigen-presenting cells. (C) 2014 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white",
volume = "164",
pages = "36-43",
doi = "10.1016/j.foodchem.2014.05.005"
}

Ognjenović, J., Stojadinović, M. M., Milčić, M. K., Apostolović, D., Mihailović-Vesić, J., Stambolić, I., Atanasković-Marković, M., Simonovic, M.,& Ćirković-Veličković, T.. (2014). Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. in Food Chemistry
Elsevier Sci Ltd, Oxford., 164, 36-43.
https://doi.org/10.1016/j.foodchem.2014.05.005

Ognjenović J, Stojadinović MM, Milčić MK, Apostolović D, Mihailović-Vesić J, Stambolić I, Atanasković-Marković M, Simonovic M, Ćirković-Veličković T. Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white. in Food Chemistry. 2014;164:36-43.
doi:10.1016/j.foodchem.2014.05.005 .

Ognjenović, Jana, Stojadinović, Marija M., Milčić, Miloš K., Apostolović, Danijela, Mihailović-Vesić, Jelena, Stambolić, Ivan, Atanasković-Marković, Marina, Simonovic, Miljan, Ćirković-Veličković, Tanja, "Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white" in Food Chemistry, 164 (2014):36-43,
https://doi.org/10.1016/j.foodchem.2014.05.005 . .