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

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

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

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

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

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

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

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

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

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