FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics

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FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (en)
Authors

Publications

Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes

Simović, Ana; Combet, Sophie; Ćirković-Veličković, Tanja; Nikolic, Milan; Minic, Simeon

(Sociedade Portuguesa de Química, 2022)

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
VL  - 374
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",
volume = "374",
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., 374, 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;374:138-138.
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, 374 (2022):138-138,
https://hdl.handle.net/21.15107/rcub_cherry_5133 .

Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells

Trifunović, Sara; Smiljanić, Katarina; Sickmann, Albert; Solari, Fiorella Andrea; Kolarević, Stoimir; Divac Rankov, Aleksandra; Ljujic, Mila

(BMC Springer Nature, 2022)

TY  - JOUR
AU  - Trifunović, Sara
AU  - Smiljanić, Katarina
AU  - Sickmann, Albert
AU  - Solari, Fiorella Andrea
AU  - Kolarević, Stoimir
AU  - Divac Rankov, Aleksandra
AU  - Ljujic, Mila
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5458
AB  - Abstract
Background: Although still considered a safer alternative to classical cigarettes, growing body of work points to
harmful effects of electronic cigarettes (e-cigarettes) affecting a range of cellular processes. The biological effect of
e-cigarettes needs to be investigated in more detail considering their widespread use.
Methods: In this study, we treated V79 lung fibroblasts with sub-cytotoxic concentration of e-cigarette liquids, with
and without nicotine. Mutagenicity was evaluated by HPRT assay, genotoxicity by comet assay and the effect on cel-
lular communication by metabolic cooperation assay. Additionally, comprehensive proteome analysis was performed
via high resolution, parallel accumulation serial fragmentation-PASEF mass spectrometry.
Results: E-cigarette liquid concentration used in this study showed no mutagenic or genotoxic effect, however it
negatively impacted metabolic cooperation between V79 cells. Both e-cigarette liquids induced significant depletion
in total number of proteins and impairment of mitochondrial function in treated cells. The focal adhesion proteins
were upregulated, which is in accordance with the results of metabolic cooperation assay. Increased presence of post-
translational modifications (PTMs), including carbonylation and direct oxidative modifications, was observed. Data are
available via ProteomeXchange with identifier PXD032071.
Conclusions: Our study revealed impairment of metabolic cooperation as well as significant proteome and PTMs
alterations in V79 cells treated with e-cigarette liquid warranting future studies on e-cigarettes health impact.
PB  - BMC Springer Nature
T2  - Respiratory Research
T1  - Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells
VL  - 23
IS  - 191
DO  - 10.1186/s12931-022-02102-w
ER  - 
@article{
author = "Trifunović, Sara and Smiljanić, Katarina and Sickmann, Albert and Solari, Fiorella Andrea and Kolarević, Stoimir and Divac Rankov, Aleksandra and Ljujic, Mila",
year = "2022",
abstract = "Abstract
Background: Although still considered a safer alternative to classical cigarettes, growing body of work points to
harmful effects of electronic cigarettes (e-cigarettes) affecting a range of cellular processes. The biological effect of
e-cigarettes needs to be investigated in more detail considering their widespread use.
Methods: In this study, we treated V79 lung fibroblasts with sub-cytotoxic concentration of e-cigarette liquids, with
and without nicotine. Mutagenicity was evaluated by HPRT assay, genotoxicity by comet assay and the effect on cel-
lular communication by metabolic cooperation assay. Additionally, comprehensive proteome analysis was performed
via high resolution, parallel accumulation serial fragmentation-PASEF mass spectrometry.
Results: E-cigarette liquid concentration used in this study showed no mutagenic or genotoxic effect, however it
negatively impacted metabolic cooperation between V79 cells. Both e-cigarette liquids induced significant depletion
in total number of proteins and impairment of mitochondrial function in treated cells. The focal adhesion proteins
were upregulated, which is in accordance with the results of metabolic cooperation assay. Increased presence of post-
translational modifications (PTMs), including carbonylation and direct oxidative modifications, was observed. Data are
available via ProteomeXchange with identifier PXD032071.
Conclusions: Our study revealed impairment of metabolic cooperation as well as significant proteome and PTMs
alterations in V79 cells treated with e-cigarette liquid warranting future studies on e-cigarettes health impact.",
publisher = "BMC Springer Nature",
journal = "Respiratory Research",
title = "Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells",
volume = "23",
number = "191",
doi = "10.1186/s12931-022-02102-w"
}
Trifunović, S., Smiljanić, K., Sickmann, A., Solari, F. A., Kolarević, S., Divac Rankov, A.,& Ljujic, M.. (2022). Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells. in Respiratory Research
BMC Springer Nature., 23(191).
https://doi.org/10.1186/s12931-022-02102-w
Trifunović S, Smiljanić K, Sickmann A, Solari FA, Kolarević S, Divac Rankov A, Ljujic M. Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells. in Respiratory Research. 2022;23(191).
doi:10.1186/s12931-022-02102-w .
Trifunović, Sara, Smiljanić, Katarina, Sickmann, Albert, Solari, Fiorella Andrea, Kolarević, Stoimir, Divac Rankov, Aleksandra, Ljujic, Mila, "Electronic cigarette liquids impair metabolic cooperation and alter proteomic profiles in V79 cells" in Respiratory Research, 23, no. 191 (2022),
https://doi.org/10.1186/s12931-022-02102-w . .
9

Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk

Stanić-Vučinić, Dragana; Stojadinović, Marija M.; Radomirović, Mirjana Ž.; Simović, Ana; Radibratović, Milica; Ćirković-Veličković, Tanja

(Bentham Science, 2022)

TY  - JOUR
AU  - Stanić-Vučinić, Dragana
AU  - Stojadinović, Marija M.
AU  - Radomirović, Mirjana Ž.
AU  - Simović, Ana
AU  - Radibratović, Milica
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4884
AB  - Background: The world’s production of whey is estimated to be more than 200 milliontons per year. Although whey is an important source of proteins with high nutritional value andbiotechnological importance, it is still considered as a by-product of the dairy industry with loweconomic value due to low industrial exploitation. There are several challenges in the separation ofwhey proteins: low concentration, the complexity of the material and similar properties (pI, molecularmass) of some proteins.Methods: A narrative review of all the relevant papers on the present methodologies based on ionexchange and adsorption principles for isolation of whey proteins, known to the authors, was conductedResults: Traditional ion exchange techniques are widely used for the separation and purification ofthe bovine whey proteins. These methodologies, based on the anion or cation chromatographicprocedures, as well as the combination of aforementioned techniques are still preferential methodsfor the isolation of the whey proteins on the laboratory scale. However, more recent research on ionexchange membranes for this purpose has been introduced, with promising potential to be appliedon the pilot industrial scale. Newly developed methodologies based either on the ion exchangeseparation (for example: simulated moving bed chromatography, expanded bed adsorption, magneticion exchangers, etc.) or adsorption (for example: adsorption on hydroxyapatite or activatedcarbon, or molecular imprinting) are promising approaches for scaling up of the whey proteins’purification processes.Conclusion: Many procedures based on ion exchange are successfully implemented for the separationand purification of whey proteins, providing protein preparations of moderate-to-high yieldand satisfactory purity. However, the authors anticipate further development of adsorption-basedmethodologies for the separation of whey proteins by targeting the differences in proteins’ structuresrather than targeting the differences in molecular masses and pI. The complex composite multilayeredmatrices, including also inorganic components, are promising materials for simultaneousexploiting of the differences in the masses, pI and structures of whey proteins for the separation.
PB  - Bentham Science
T2  - Current Analytical Chemistry
T1  - Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk
VL  - 18
IS  - 3
SP  - 341
EP  - 359
DO  - 10.2174/1573411017666210108092338
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4884
ER  - 
@article{
author = "Stanić-Vučinić, Dragana and Stojadinović, Marija M. and Radomirović, Mirjana Ž. and Simović, Ana and Radibratović, Milica and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "Background: The world’s production of whey is estimated to be more than 200 milliontons per year. Although whey is an important source of proteins with high nutritional value andbiotechnological importance, it is still considered as a by-product of the dairy industry with loweconomic value due to low industrial exploitation. There are several challenges in the separation ofwhey proteins: low concentration, the complexity of the material and similar properties (pI, molecularmass) of some proteins.Methods: A narrative review of all the relevant papers on the present methodologies based on ionexchange and adsorption principles for isolation of whey proteins, known to the authors, was conductedResults: Traditional ion exchange techniques are widely used for the separation and purification ofthe bovine whey proteins. These methodologies, based on the anion or cation chromatographicprocedures, as well as the combination of aforementioned techniques are still preferential methodsfor the isolation of the whey proteins on the laboratory scale. However, more recent research on ionexchange membranes for this purpose has been introduced, with promising potential to be appliedon the pilot industrial scale. Newly developed methodologies based either on the ion exchangeseparation (for example: simulated moving bed chromatography, expanded bed adsorption, magneticion exchangers, etc.) or adsorption (for example: adsorption on hydroxyapatite or activatedcarbon, or molecular imprinting) are promising approaches for scaling up of the whey proteins’purification processes.Conclusion: Many procedures based on ion exchange are successfully implemented for the separationand purification of whey proteins, providing protein preparations of moderate-to-high yieldand satisfactory purity. However, the authors anticipate further development of adsorption-basedmethodologies for the separation of whey proteins by targeting the differences in proteins’ structuresrather than targeting the differences in molecular masses and pI. The complex composite multilayeredmatrices, including also inorganic components, are promising materials for simultaneousexploiting of the differences in the masses, pI and structures of whey proteins for the separation.",
publisher = "Bentham Science",
journal = "Current Analytical Chemistry",
title = "Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk",
volume = "18",
number = "3",
pages = "341-359",
doi = "10.2174/1573411017666210108092338",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4884"
}
Stanić-Vučinić, D., Stojadinović, M. M., Radomirović, M. Ž., Simović, A., Radibratović, M.,& Ćirković-Veličković, T.. (2022). Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk. in Current Analytical Chemistry
Bentham Science., 18(3), 341-359.
https://doi.org/10.2174/1573411017666210108092338
https://hdl.handle.net/21.15107/rcub_cherry_4884
Stanić-Vučinić D, Stojadinović MM, Radomirović MŽ, Simović A, Radibratović M, Ćirković-Veličković T. Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk. in Current Analytical Chemistry. 2022;18(3):341-359.
doi:10.2174/1573411017666210108092338
https://hdl.handle.net/21.15107/rcub_cherry_4884 .
Stanić-Vučinić, Dragana, Stojadinović, Marija M., Radomirović, Mirjana Ž., Simović, Ana, Radibratović, Milica, Ćirković-Veličković, Tanja, "Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk" in Current Analytical Chemistry, 18, no. 3 (2022):341-359,
https://doi.org/10.2174/1573411017666210108092338 .,
https://hdl.handle.net/21.15107/rcub_cherry_4884 .
2
1
1

Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk

Radosavljević, Jelena; Stanić-Vučinić, Dragana; Stojadinović, Marija M.; Radomirović, Mirjana Ž.; Simović, Ana; Radibratović, Milica; Ćirković-Veličković, Tanja

(Bentham Science, 2022)

TY  - JOUR
AU  - Radosavljević, Jelena
AU  - Stanić-Vučinić, Dragana
AU  - Stojadinović, Marija M.
AU  - Radomirović, Mirjana Ž.
AU  - Simović, Ana
AU  - Radibratović, Milica
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4883
AB  - Background: The world’s production of whey is estimated to be more than 200 milliontons per year. Although whey is an important source of proteins with high nutritional value andbiotechnological importance, it is still considered as a by-product of the dairy industry with loweconomic value due to low industrial exploitation. There are several challenges in the separation ofwhey proteins: low concentration, the complexity of the material and similar properties (pI, molecularmass) of some proteins.Methods: A narrative review of all the relevant papers on the present methodologies based on ionexchange and adsorption principles for isolation of whey proteins, known to the authors, was conductedResults: Traditional ion exchange techniques are widely used for the separation and purification ofthe bovine whey proteins. These methodologies, based on the anion or cation chromatographicprocedures, as well as the combination of aforementioned techniques are still preferential methodsfor the isolation of the whey proteins on the laboratory scale. However, more recent research on ionexchange membranes for this purpose has been introduced, with promising potential to be appliedon the pilot industrial scale. Newly developed methodologies based either on the ion exchangeseparation (for example: simulated moving bed chromatography, expanded bed adsorption, magneticion exchangers, etc.) or adsorption (for example: adsorption on hydroxyapatite or activatedcarbon, or molecular imprinting) are promising approaches for scaling up of the whey proteins’purification processes.Conclusion: Many procedures based on ion exchange are successfully implemented for the separationand purification of whey proteins, providing protein preparations of moderate-to-high yieldand satisfactory purity. However, the authors anticipate further development of adsorption-basedmethodologies for the separation of whey proteins by targeting the differences in proteins’ structuresrather than targeting the differences in molecular masses and pI. The complex composite multilayeredmatrices, including also inorganic components, are promising materials for simultaneousexploiting of the differences in the masses, pI and structures of whey proteins for the separation.
PB  - Bentham Science
T2  - Current Analytical Chemistry
T1  - Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk
VL  - 18
IS  - 3
SP  - 341
EP  - 359
DO  - 10.2174/1573411017666210108092338
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4883
ER  - 
@article{
author = "Radosavljević, Jelena and Stanić-Vučinić, Dragana and Stojadinović, Marija M. and Radomirović, Mirjana Ž. and Simović, Ana and Radibratović, Milica and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "Background: The world’s production of whey is estimated to be more than 200 milliontons per year. Although whey is an important source of proteins with high nutritional value andbiotechnological importance, it is still considered as a by-product of the dairy industry with loweconomic value due to low industrial exploitation. There are several challenges in the separation ofwhey proteins: low concentration, the complexity of the material and similar properties (pI, molecularmass) of some proteins.Methods: A narrative review of all the relevant papers on the present methodologies based on ionexchange and adsorption principles for isolation of whey proteins, known to the authors, was conductedResults: Traditional ion exchange techniques are widely used for the separation and purification ofthe bovine whey proteins. These methodologies, based on the anion or cation chromatographicprocedures, as well as the combination of aforementioned techniques are still preferential methodsfor the isolation of the whey proteins on the laboratory scale. However, more recent research on ionexchange membranes for this purpose has been introduced, with promising potential to be appliedon the pilot industrial scale. Newly developed methodologies based either on the ion exchangeseparation (for example: simulated moving bed chromatography, expanded bed adsorption, magneticion exchangers, etc.) or adsorption (for example: adsorption on hydroxyapatite or activatedcarbon, or molecular imprinting) are promising approaches for scaling up of the whey proteins’purification processes.Conclusion: Many procedures based on ion exchange are successfully implemented for the separationand purification of whey proteins, providing protein preparations of moderate-to-high yieldand satisfactory purity. However, the authors anticipate further development of adsorption-basedmethodologies for the separation of whey proteins by targeting the differences in proteins’ structuresrather than targeting the differences in molecular masses and pI. The complex composite multilayeredmatrices, including also inorganic components, are promising materials for simultaneousexploiting of the differences in the masses, pI and structures of whey proteins for the separation.",
publisher = "Bentham Science",
journal = "Current Analytical Chemistry",
title = "Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk",
volume = "18",
number = "3",
pages = "341-359",
doi = "10.2174/1573411017666210108092338",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4883"
}
Radosavljević, J., Stanić-Vučinić, D., Stojadinović, M. M., Radomirović, M. Ž., Simović, A., Radibratović, M.,& Ćirković-Veličković, T.. (2022). Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk. in Current Analytical Chemistry
Bentham Science., 18(3), 341-359.
https://doi.org/10.2174/1573411017666210108092338
https://hdl.handle.net/21.15107/rcub_cherry_4883
Radosavljević J, Stanić-Vučinić D, Stojadinović MM, Radomirović MŽ, Simović A, Radibratović M, Ćirković-Veličković T. Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk. in Current Analytical Chemistry. 2022;18(3):341-359.
doi:10.2174/1573411017666210108092338
https://hdl.handle.net/21.15107/rcub_cherry_4883 .
Radosavljević, Jelena, Stanić-Vučinić, Dragana, Stojadinović, Marija M., Radomirović, Mirjana Ž., Simović, Ana, Radibratović, Milica, Ćirković-Veličković, Tanja, "Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk" in Current Analytical Chemistry, 18, no. 3 (2022):341-359,
https://doi.org/10.2174/1573411017666210108092338 .,
https://hdl.handle.net/21.15107/rcub_cherry_4883 .
2
1
1

New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Benedé, Sara; Lozano-Ojalvo, Daniel; Cristobal, Susana; Costa, Joana; D’Auria, Enza; Ćirković-Veličković, Tanja; Garrido-Arandia, María; Karakaya, Sibel; Mafra, Isabel; Mazzucchelli, Gabriel; Picariello, Gianluca; Romero-Sahagun, Alejandro; Villa, Caterina; Roncada, Paola; Molina, Elena

(Taylor & Francis Group, 2022)

TY  - JOUR
AU  - Benedé, Sara
AU  - Lozano-Ojalvo, Daniel
AU  - Cristobal, Susana
AU  - Costa, Joana
AU  - D’Auria, Enza
AU  - Ćirković-Veličković, Tanja
AU  - Garrido-Arandia, María
AU  - Karakaya, Sibel
AU  - Mafra, Isabel
AU  - Mazzucchelli, Gabriel
AU  - Picariello, Gianluca
AU  - Romero-Sahagun, Alejandro
AU  - Villa, Caterina
AU  - Roncada, Paola
AU  - Molina, Elena
PY  - 2022
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4548
AB  - Current approaches based on electrophoretic, chromatographic or immunochemical principles have allowed characterizing multiple allergens, mapping their epitopes, studying their mechanisms of action, developing detection and diagnostic methods and therapeutic strategies for the food and pharmaceutical industry. However, some of the common structural features related to the allergenic potential of food proteins remain unknown, or the pathological mechanism of food allergy is not yet fully understood. In addition, it is also necessary to evaluate new allergens from novel protein sources that may pose a new risk for consumers. Technological development has allowed the expansion of advanced technologies for which their whole potential has not been entirely exploited and could provide novel contributions to still unexplored molecular traits underlying both the structure of food allergens and the mechanisms through which they sensitize or elicit adverse responses in human subjects, as well as improving analytical techniques for their detection. This review presents cutting-edge instrumental techniques recently applied when studying structural and functional aspects of proteins, mechanism of action and interaction between biomolecules. We also exemplify their role in the food allergy research and discuss their new possible applications in several areas of the food allergy field.
PB  - Taylor & Francis Group
T2  - Critical Reviews in Food Science and Nutrition
T1  - New applications of advanced instrumental techniques for the characterization of food allergenic proteins
VL  - 62
DO  - 10.1080/10408398.2021.1931806
ER  - 
@article{
author = "Benedé, Sara and Lozano-Ojalvo, Daniel and Cristobal, Susana and Costa, Joana and D’Auria, Enza and Ćirković-Veličković, Tanja and Garrido-Arandia, María and Karakaya, Sibel and Mafra, Isabel and Mazzucchelli, Gabriel and Picariello, Gianluca and Romero-Sahagun, Alejandro and Villa, Caterina and Roncada, Paola and Molina, Elena",
year = "2022",
abstract = "Current approaches based on electrophoretic, chromatographic or immunochemical principles have allowed characterizing multiple allergens, mapping their epitopes, studying their mechanisms of action, developing detection and diagnostic methods and therapeutic strategies for the food and pharmaceutical industry. However, some of the common structural features related to the allergenic potential of food proteins remain unknown, or the pathological mechanism of food allergy is not yet fully understood. In addition, it is also necessary to evaluate new allergens from novel protein sources that may pose a new risk for consumers. Technological development has allowed the expansion of advanced technologies for which their whole potential has not been entirely exploited and could provide novel contributions to still unexplored molecular traits underlying both the structure of food allergens and the mechanisms through which they sensitize or elicit adverse responses in human subjects, as well as improving analytical techniques for their detection. This review presents cutting-edge instrumental techniques recently applied when studying structural and functional aspects of proteins, mechanism of action and interaction between biomolecules. We also exemplify their role in the food allergy research and discuss their new possible applications in several areas of the food allergy field.",
publisher = "Taylor & Francis Group",
journal = "Critical Reviews in Food Science and Nutrition",
title = "New applications of advanced instrumental techniques for the characterization of food allergenic proteins",
volume = "62",
doi = "10.1080/10408398.2021.1931806"
}
Benedé, S., Lozano-Ojalvo, D., Cristobal, S., Costa, J., D’Auria, E., Ćirković-Veličković, T., Garrido-Arandia, M., Karakaya, S., Mafra, I., Mazzucchelli, G., Picariello, G., Romero-Sahagun, A., Villa, C., Roncada, P.,& Molina, E.. (2022). New applications of advanced instrumental techniques for the characterization of food allergenic proteins. in Critical Reviews in Food Science and Nutrition
Taylor & Francis Group., 62.
https://doi.org/10.1080/10408398.2021.1931806
Benedé S, Lozano-Ojalvo D, Cristobal S, Costa J, D’Auria E, Ćirković-Veličković T, Garrido-Arandia M, Karakaya S, Mafra I, Mazzucchelli G, Picariello G, Romero-Sahagun A, Villa C, Roncada P, Molina E. New applications of advanced instrumental techniques for the characterization of food allergenic proteins. in Critical Reviews in Food Science and Nutrition. 2022;62.
doi:10.1080/10408398.2021.1931806 .
Benedé, Sara, Lozano-Ojalvo, Daniel, Cristobal, Susana, Costa, Joana, D’Auria, Enza, Ćirković-Veličković, Tanja, Garrido-Arandia, María, Karakaya, Sibel, Mafra, Isabel, Mazzucchelli, Gabriel, Picariello, Gianluca, Romero-Sahagun, Alejandro, Villa, Caterina, Roncada, Paola, Molina, Elena, "New applications of advanced instrumental techniques for the characterization of food allergenic proteins" in Critical Reviews in Food Science and Nutrition, 62 (2022),
https://doi.org/10.1080/10408398.2021.1931806 . .
1
7
2
8

Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain

Simović, Ana; Radomirović, Mirjana; Gligorijević, Nikola; Stanić Vučinić, Dragana; Minić, Simeon; Nikolić, Milan; Ćirković-Veličković, Tanja

(Faculty of Chemistry, Serbian Biochemical Society, 2022)

TY  - CONF
AU  - Simović, Ana
AU  - Radomirović, Mirjana
AU  - Gligorijević, Nikola
AU  - Stanić Vučinić, Dragana
AU  - Minić, Simeon
AU  - Nikolić, Milan
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5520
AB  - The emergence of the coronavirus SARS-CoV-2 has attracted attention of the whole scientific community. The SARS-CoV-2 spike (S) protein plays the most important role in viral attachment to host receptor angiotensin-converting enzyme 2 (ACE2), via the receptor-binding domain (RBD), fusion and entry into the host, and it serves as a target for the development of antibodies, entry inhibitors and vaccines. It has been demonstrated that phycocyanobilin (PCB), a bioactive open-chain tetrapyrrole chromophore of phycocyanin (PC), chromoprotein derived from the cyanobacterium Arthrospira platensis, can bind a plethora of different proteins, both in a noncovalent and covalent manner. This study aimed to investigate interactions of PCB with S protein and RBD respectively. Electrophoretic techniques, fluorescence spectroscopy, and inhibition of S–PCB and RBD–PCB covalent adduct formation using iodoacetamide and N-ethylmaleimide, were employed to examine interactions of PCB with S protein and RBD, while the effects of PCB binding on RBD structure were studied by CD spectroscopy. SDS-PAGE with Zn2+ staining has revealed that PCB covalently binds to both S protein and RBD, via free cysteine residues. Binding constants determined by the fluorescence quenching method were: 2.1×107 M–1 for PCB and S protein and 8.4×104 M–1 for PCB and RBD. Far-UV circular dichroism spectra showed that the binding of PCB influences RBD structure by decreasing the disordered structure content. Due to moderately strong noncovalent interactions of PCB with S protein and RBD, as well as covalent adducts formation, it may exert one of its many bioactive effects via impact on S protein binding to ACE2 receptor.
PB  - Faculty of Chemistry, Serbian Biochemical Society
C3  - Serbian Biochemical Society Eleventh Conference, Scientific meeting of an international character, September 22nd and 23rd, 2022, Novi Sad, Serbia
T1  - Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain
SP  - 130
EP  - 131
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5520
ER  - 
@conference{
author = "Simović, Ana and Radomirović, Mirjana and Gligorijević, Nikola and Stanić Vučinić, Dragana and Minić, Simeon and Nikolić, Milan and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "The emergence of the coronavirus SARS-CoV-2 has attracted attention of the whole scientific community. The SARS-CoV-2 spike (S) protein plays the most important role in viral attachment to host receptor angiotensin-converting enzyme 2 (ACE2), via the receptor-binding domain (RBD), fusion and entry into the host, and it serves as a target for the development of antibodies, entry inhibitors and vaccines. It has been demonstrated that phycocyanobilin (PCB), a bioactive open-chain tetrapyrrole chromophore of phycocyanin (PC), chromoprotein derived from the cyanobacterium Arthrospira platensis, can bind a plethora of different proteins, both in a noncovalent and covalent manner. This study aimed to investigate interactions of PCB with S protein and RBD respectively. Electrophoretic techniques, fluorescence spectroscopy, and inhibition of S–PCB and RBD–PCB covalent adduct formation using iodoacetamide and N-ethylmaleimide, were employed to examine interactions of PCB with S protein and RBD, while the effects of PCB binding on RBD structure were studied by CD spectroscopy. SDS-PAGE with Zn2+ staining has revealed that PCB covalently binds to both S protein and RBD, via free cysteine residues. Binding constants determined by the fluorescence quenching method were: 2.1×107 M–1 for PCB and S protein and 8.4×104 M–1 for PCB and RBD. Far-UV circular dichroism spectra showed that the binding of PCB influences RBD structure by decreasing the disordered structure content. Due to moderately strong noncovalent interactions of PCB with S protein and RBD, as well as covalent adducts formation, it may exert one of its many bioactive effects via impact on S protein binding to ACE2 receptor.",
publisher = "Faculty of Chemistry, Serbian Biochemical Society",
journal = "Serbian Biochemical Society Eleventh Conference, Scientific meeting of an international character, September 22nd and 23rd, 2022, Novi Sad, Serbia",
title = "Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain",
pages = "130-131",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5520"
}
Simović, A., Radomirović, M., Gligorijević, N., Stanić Vučinić, D., Minić, S., Nikolić, M.,& Ćirković-Veličković, T.. (2022). Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain. in Serbian Biochemical Society Eleventh Conference, Scientific meeting of an international character, September 22nd and 23rd, 2022, Novi Sad, Serbia
Faculty of Chemistry, Serbian Biochemical Society., 130-131.
https://hdl.handle.net/21.15107/rcub_cherry_5520
Simović A, Radomirović M, Gligorijević N, Stanić Vučinić D, Minić S, Nikolić M, Ćirković-Veličković T. Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain. in Serbian Biochemical Society Eleventh Conference, Scientific meeting of an international character, September 22nd and 23rd, 2022, Novi Sad, Serbia. 2022;:130-131.
https://hdl.handle.net/21.15107/rcub_cherry_5520 .
Simović, Ana, Radomirović, Mirjana, Gligorijević, Nikola, Stanić Vučinić, Dragana, Minić, Simeon, Nikolić, Milan, Ćirković-Veličković, Tanja, "Noncovalent and covalent binding of phycocyanobilin to S protein of SARS-CoV-2 and its receptor-binding domain" in Serbian Biochemical Society Eleventh Conference, Scientific meeting of an international character, September 22nd and 23rd, 2022, Novi Sad, Serbia (2022):130-131,
https://hdl.handle.net/21.15107/rcub_cherry_5520 .

Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu

Bajkanović, Dragana

(2022)

TY  - THES
AU  - Bajkanović, Dragana
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5469
AB  - Cilj ovog rada je bio ispitati regioselektivnost Zr-Wells-Dawson 1:2 polioksometalata (Zr-WD 1:2) na β-laktoglobulinu (BLG) kao model proteinu. Literaturni podaci ukazuju na selektivnost ka kiselim aminokiselinama, kao što su aspartat i glutamat. Kako bismo dobili što pouzdanije rezultate u radu su korišteni nativni BLG (smjesa A i B izoforme), redukovan i alkilovan BLG i pojedinačne izoforme A i B. Rezultati dobijeni reakcijom sa Zr-WD 1:2 ukazuju da dolazi do hidrolize i da je elektroforetski profil različit za sve ispitivane tipove BLG. Zbog uslova reakcije (7 dana na 60 °C) dolazi i do autolize tako da krajnji efekat jeste kombinovani efekat autolize i dejstva Zr-WD 1:2. Bitno za naglasiti jeste to da nakon 24 časa na elektroforetskim profilma se javljaju proizvodi hidrolize, dok autoliza izostaje. Takođe, rezultati su pokazali da Zr-WD 1:2 ne ispoljava isključivu selektivnost ka kiselim aminokiselinama (aspartatu i glutamatu) već dolazi do hidrolize i na drugim aminokiselinama što nije u skladu sa literaturnim podacima u uzorku redukovanog i alkilovanog BLG.
T1  - Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu
SP  - 1
EP  - 67
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5469
ER  - 
@mastersthesis{
author = "Bajkanović, Dragana",
year = "2022",
abstract = "Cilj ovog rada je bio ispitati regioselektivnost Zr-Wells-Dawson 1:2 polioksometalata (Zr-WD 1:2) na β-laktoglobulinu (BLG) kao model proteinu. Literaturni podaci ukazuju na selektivnost ka kiselim aminokiselinama, kao što su aspartat i glutamat. Kako bismo dobili što pouzdanije rezultate u radu su korišteni nativni BLG (smjesa A i B izoforme), redukovan i alkilovan BLG i pojedinačne izoforme A i B. Rezultati dobijeni reakcijom sa Zr-WD 1:2 ukazuju da dolazi do hidrolize i da je elektroforetski profil različit za sve ispitivane tipove BLG. Zbog uslova reakcije (7 dana na 60 °C) dolazi i do autolize tako da krajnji efekat jeste kombinovani efekat autolize i dejstva Zr-WD 1:2. Bitno za naglasiti jeste to da nakon 24 časa na elektroforetskim profilma se javljaju proizvodi hidrolize, dok autoliza izostaje. Takođe, rezultati su pokazali da Zr-WD 1:2 ne ispoljava isključivu selektivnost ka kiselim aminokiselinama (aspartatu i glutamatu) već dolazi do hidrolize i na drugim aminokiselinama što nije u skladu sa literaturnim podacima u uzorku redukovanog i alkilovanog BLG.",
title = "Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu",
pages = "1-67",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5469"
}
Bajkanović, D.. (2022). Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu. , 1-67.
https://hdl.handle.net/21.15107/rcub_cherry_5469
Bajkanović D. Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu. 2022;:1-67.
https://hdl.handle.net/21.15107/rcub_cherry_5469 .
Bajkanović, Dragana, "Ispitivanje regioselektivnosti Zr-Wells-Dawson 1:2 polioksometalata na β-laktoglobulinu kao model proteinu" (2022):1-67,
https://hdl.handle.net/21.15107/rcub_cherry_5469 .

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Radomirović, Mirjana Ž.; Minić, Simeon L.; Stanić-Vučinić, Dragana; Nikolić, Milan; Van Haute, Sam; Rajković, Andreja; Ćirković-Veličković, Tanja

(Elsevier, 2022)

TY  - JOUR
AU  - Radomirović, Mirjana Ž.
AU  - Minić, Simeon L.
AU  - Stanić-Vučinić, Dragana
AU  - Nikolić, Milan
AU  - Van Haute, Sam
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4863
AB  - β-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG–PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG–PCB, BLG–PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 °C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of β-sheet to α-helix, contributed to the low susceptibility of BLG–PCB to aggregation. BLG–PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgE-binding properties. The improved functional properties of BLG–PCB make it a useful ingredient in the food industry.
PB  - Elsevier
T2  - Food Hydrocolloids
T1  - Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
VL  - 123
SP  - 107169
DO  - 10.1016/j.foodhyd.2021.107169
ER  - 
@article{
author = "Radomirović, Mirjana Ž. and Minić, Simeon L. and Stanić-Vučinić, Dragana and Nikolić, Milan and Van Haute, Sam and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2022",
abstract = "β-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG–PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG–PCB, BLG–PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 °C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of β-sheet to α-helix, contributed to the low susceptibility of BLG–PCB to aggregation. BLG–PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgE-binding properties. The improved functional properties of BLG–PCB make it a useful ingredient in the food industry.",
publisher = "Elsevier",
journal = "Food Hydrocolloids",
title = "Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating",
volume = "123",
pages = "107169",
doi = "10.1016/j.foodhyd.2021.107169"
}
Radomirović, M. Ž., Minić, S. L., Stanić-Vučinić, D., Nikolić, M., Van Haute, S., Rajković, A.,& Ćirković-Veličković, T.. (2022). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. in Food Hydrocolloids
Elsevier., 123, 107169.
https://doi.org/10.1016/j.foodhyd.2021.107169
Radomirović MŽ, Minić SL, Stanić-Vučinić D, Nikolić M, Van Haute S, Rajković A, Ćirković-Veličković T. Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. in Food Hydrocolloids. 2022;123:107169.
doi:10.1016/j.foodhyd.2021.107169 .
Radomirović, Mirjana Ž., Minić, Simeon L., Stanić-Vučinić, Dragana, Nikolić, Milan, Van Haute, Sam, Rajković, Andreja, Ćirković-Veličković, Tanja, "Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating" in Food Hydrocolloids, 123 (2022):107169,
https://doi.org/10.1016/j.foodhyd.2021.107169 . .
2
6
6

Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds

Ristivojević, Petar; Jovanović, Vesna; Milojković-Opsenica, Dušanka; Park, Jihae; Rollinger, Judith M.; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - JOUR
AU  - Ristivojević, Petar
AU  - Jovanović, Vesna
AU  - Milojković-Opsenica, Dušanka
AU  - Park, Jihae
AU  - Rollinger, Judith M.
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4844
AB  - Brown seaweeds are traditionally used as food in Asian countries, and they are a valuable source of bioactive compounds. Herein, a novel high-throughput methodological approach was developed for the tracing of compounds with radical scavenging and antimicrobial activities in Saccharina japonica and Undaria pinnatifida methanol extracts. The seaweed metabolites were separated by a novel high-performance thin-layer chromatography method, the bioactive bands were identified by bioautography assays. The bioactive compounds were characterized with ultra-high-performance liquid chromatography coupled with linear trap quadrupole tandem mass spectrometry. Stearidonic, eicosapentaenoic, and arachidonic acids were identified as major components having radical scavenging and antimicrobial activities. The suggested method provides a fast identification and quantification of bioactive compounds in multicomponent biological samples.
PB  - Elsevier
T2  - Food Chemistry
T1  - Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds
VL  - 334
SP  - 127562
DO  - 10.1016/j.foodchem.2020.127562
ER  - 
@article{
author = "Ristivojević, Petar and Jovanović, Vesna and Milojković-Opsenica, Dušanka and Park, Jihae and Rollinger, Judith M. and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Brown seaweeds are traditionally used as food in Asian countries, and they are a valuable source of bioactive compounds. Herein, a novel high-throughput methodological approach was developed for the tracing of compounds with radical scavenging and antimicrobial activities in Saccharina japonica and Undaria pinnatifida methanol extracts. The seaweed metabolites were separated by a novel high-performance thin-layer chromatography method, the bioactive bands were identified by bioautography assays. The bioactive compounds were characterized with ultra-high-performance liquid chromatography coupled with linear trap quadrupole tandem mass spectrometry. Stearidonic, eicosapentaenoic, and arachidonic acids were identified as major components having radical scavenging and antimicrobial activities. The suggested method provides a fast identification and quantification of bioactive compounds in multicomponent biological samples.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds",
volume = "334",
pages = "127562",
doi = "10.1016/j.foodchem.2020.127562"
}
Ristivojević, P., Jovanović, V., Milojković-Opsenica, D., Park, J., Rollinger, J. M.,& Ćirković-Veličković, T.. (2021). Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds. in Food Chemistry
Elsevier., 334, 127562.
https://doi.org/10.1016/j.foodchem.2020.127562
Ristivojević P, Jovanović V, Milojković-Opsenica D, Park J, Rollinger JM, Ćirković-Veličković T. Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds. in Food Chemistry. 2021;334:127562.
doi:10.1016/j.foodchem.2020.127562 .
Ristivojević, Petar, Jovanović, Vesna, Milojković-Opsenica, Dušanka, Park, Jihae, Rollinger, Judith M., Ćirković-Veličković, Tanja, "Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds" in Food Chemistry, 334 (2021):127562,
https://doi.org/10.1016/j.foodchem.2020.127562 . .
3
11
6
8

Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds

Ristivojević, Petar; Jovanović, Vesna; Milojković-Opsenica, Dušanka; Park, Jihae; Rollinger, Judith M.; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - JOUR
AU  - Ristivojević, Petar
AU  - Jovanović, Vesna
AU  - Milojković-Opsenica, Dušanka
AU  - Park, Jihae
AU  - Rollinger, Judith M.
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4844
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4864
AB  - Brown seaweeds are traditionally used as food in Asian countries, and they are a valuable source of bioactive compounds. Herein, a novel high-throughput methodological approach was developed for the tracing of compounds with radical scavenging and antimicrobial activities in Saccharina japonica and Undaria pinnatifida methanol extracts. The seaweed metabolites were separated by a novel high-performance thin-layer chromatography method, the bioactive bands were identified by bioautography assays. The bioactive compounds were characterized with ultra-high-performance liquid chromatography coupled with linear trap quadrupole tandem mass spectrometry. Stearidonic, eicosapentaenoic, and arachidonic acids were identified as major components having radical scavenging and antimicrobial activities. The suggested method provides a fast identification and quantification of bioactive compounds in multicomponent biological samples.
PB  - Elsevier
T2  - Food Chemistry
T1  - Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds
VL  - 334
SP  - 127562
DO  - 10.1016/j.foodchem.2020.127562
ER  - 
@article{
author = "Ristivojević, Petar and Jovanović, Vesna and Milojković-Opsenica, Dušanka and Park, Jihae and Rollinger, Judith M. and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Brown seaweeds are traditionally used as food in Asian countries, and they are a valuable source of bioactive compounds. Herein, a novel high-throughput methodological approach was developed for the tracing of compounds with radical scavenging and antimicrobial activities in Saccharina japonica and Undaria pinnatifida methanol extracts. The seaweed metabolites were separated by a novel high-performance thin-layer chromatography method, the bioactive bands were identified by bioautography assays. The bioactive compounds were characterized with ultra-high-performance liquid chromatography coupled with linear trap quadrupole tandem mass spectrometry. Stearidonic, eicosapentaenoic, and arachidonic acids were identified as major components having radical scavenging and antimicrobial activities. The suggested method provides a fast identification and quantification of bioactive compounds in multicomponent biological samples.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds",
volume = "334",
pages = "127562",
doi = "10.1016/j.foodchem.2020.127562"
}
Ristivojević, P., Jovanović, V., Milojković-Opsenica, D., Park, J., Rollinger, J. M.,& Ćirković-Veličković, T.. (2021). Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds. in Food Chemistry
Elsevier., 334, 127562.
https://doi.org/10.1016/j.foodchem.2020.127562
Ristivojević P, Jovanović V, Milojković-Opsenica D, Park J, Rollinger JM, Ćirković-Veličković T. Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds. in Food Chemistry. 2021;334:127562.
doi:10.1016/j.foodchem.2020.127562 .
Ristivojević, Petar, Jovanović, Vesna, Milojković-Opsenica, Dušanka, Park, Jihae, Rollinger, Judith M., Ćirković-Veličković, Tanja, "Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds" in Food Chemistry, 334 (2021):127562,
https://doi.org/10.1016/j.foodchem.2020.127562 . .
3
11
6
8

Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562.

Ristivojević, Petar; Jovanović, Vesna; Milojković-Opsenica, Dušanka; Park, Jihae; Rollinger, Judith M.; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - DATA
AU  - Ristivojević, Petar
AU  - Jovanović, Vesna
AU  - Milojković-Opsenica, Dušanka
AU  - Park, Jihae
AU  - Rollinger, Judith M.
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4865
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4865
ER  - 
@misc{
author = "Ristivojević, Petar and Jovanović, Vesna and Milojković-Opsenica, Dušanka and Park, Jihae and Rollinger, Judith M. and Ćirković-Veličković, Tanja",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4865"
}
Ristivojević, P., Jovanović, V., Milojković-Opsenica, D., Park, J., Rollinger, J. M.,& Ćirković-Veličković, T.. (2021). Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4865
Ristivojević P, Jovanović V, Milojković-Opsenica D, Park J, Rollinger JM, Ćirković-Veličković T. Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562.. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4865 .
Ristivojević, Petar, Jovanović, Vesna, Milojković-Opsenica, Dušanka, Park, Jihae, Rollinger, Judith M., Ćirković-Veličković, Tanja, "Supplementary data for the article: Ristivojević, P.; Jovanović, V.; Milojković-Opsenica, D.; Park, J.; Rollinger, J. M.; Ćirković-Veličković, T. Rapid Analytical Approach for Bioprofiling Compounds with Radical Scavenging and Antimicrobial Activities from Seaweeds. Food Chemistry 2021, 334, 127562. https://doi.org/10.1016/j.foodchem.2020.127562." in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4865 .

Comparison of nutritional properties and antioxidant activity of garlic and its fermented product

Mihajlo, Jakanovski M.; Igor, Kodranov D.; Milojković-Opsenica, Dušanka; Milica, Jovetić S.; Kristina, Lazarević B.

(2021)

TY  - CONF
AU  - Mihajlo, Jakanovski M.
AU  - Igor, Kodranov D.
AU  - Milojković-Opsenica, Dušanka
AU  - Milica, Jovetić S.
AU  - Kristina, Lazarević B.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5230
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking
and in the daily diet due to their specific taste, nutritional composition and health benefits. The
fermentation process is performed by heat treatment of garlic with controlled humidity for a
longer period of time. During fermentation, chemical reactions and transformations such as
Maillard reactions and caramelization reactions cause the changes in taste, nutritional
composition, content of macro- and microelements as well as the content of phenolic compounds
and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were
analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements
as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,
and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during
fermentation. The water content decreased during the fermentation process, while the sugar and
carbohydrate content increased significantly as a result of thermal decomposition of the polyand
oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy
value of fermented garlic is higher than that of fresh garlic. The content of total phenolic
compounds is higher in the fermented sample compared to fresh one, indicating different
chemical transformations of secondary metabolites during the fermentation process. As a
measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed
higher activity of fermented garlic, which is positively correlated with the higher content of
phenolic compounds in the sample.
C3  - FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia
T1  - Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5230
ER  - 
@conference{
author = "Mihajlo, Jakanovski M. and Igor, Kodranov D. and Milojković-Opsenica, Dušanka and Milica, Jovetić S. and Kristina, Lazarević B.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking
and in the daily diet due to their specific taste, nutritional composition and health benefits. The
fermentation process is performed by heat treatment of garlic with controlled humidity for a
longer period of time. During fermentation, chemical reactions and transformations such as
Maillard reactions and caramelization reactions cause the changes in taste, nutritional
composition, content of macro- and microelements as well as the content of phenolic compounds
and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were
analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements
as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,
and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during
fermentation. The water content decreased during the fermentation process, while the sugar and
carbohydrate content increased significantly as a result of thermal decomposition of the polyand
oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy
value of fermented garlic is higher than that of fresh garlic. The content of total phenolic
compounds is higher in the fermented sample compared to fresh one, indicating different
chemical transformations of secondary metabolites during the fermentation process. As a
measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed
higher activity of fermented garlic, which is positively correlated with the higher content of
phenolic compounds in the sample.",
journal = "FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia",
title = "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5230"
}
Mihajlo, J. M., Igor, K. D., Milojković-Opsenica, D., Milica, J. S.,& Kristina, L. B.. (2021). Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia.
https://hdl.handle.net/21.15107/rcub_cherry_5230
Mihajlo JM, Igor KD, Milojković-Opsenica D, Milica JS, Kristina LB. Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5230 .
Mihajlo, Jakanovski M., Igor, Kodranov D., Milojković-Opsenica, Dušanka, Milica, Jovetić S., Kristina, Lazarević B., "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product" in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5230 .

Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product

Jakanovski, Mihajlo V.; Milojković-Opsenica, Dušanka; Kodranov, Igor D.; Lazarević, Krsitina B.; Jovetić, Milica S.

(2021)

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5231
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5231
ER  - 
@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5231"
}
Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5231
Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5231 .
Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5231 .

Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves

Ristivojević, Petar; Jakanovski, Mihajlo V.; Andrić, Filip; Milojković-Opsenica, Dušanka; Trifković, Jelena

(2021)

TY  - CONF
AU  - Ristivojević, Petar
AU  - Jakanovski, Mihajlo V.
AU  - Andrić, Filip
AU  - Milojković-Opsenica, Dušanka
AU  - Trifković, Jelena
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5233
UR  - https://27hskiki.hkd.hr/book-of-abstracts/
AB  - Upper-respiratory-tract infections (URTI) are contagious diseases caused by a variety of bacteria and viruses. Based on European Union reports for Serbia, usage of antibiotics in pediatrics is extremely high compared to other European countries. Thus, there is growing demand for herbal-based products for the prevention of URTI as an alternative for antibiotics. Due to therapeutic properties such as antimicrobial, cytotoxic, antioxidative, and anti-inflammatory Rubi idaei leaves were used in Serbian folk medicine against URTI. Additionally, commercially available herbal products most often comprise ethanolic extracts. However, high-alcohol content makes such products unsuitable for patients’ intolerant to alcohol, especially children or other sensitive group of patients. Due to mentioned drawbacks, proposed study was focus on the development of novel natural, edible, and safe alternative using NADES (Natural Deep Eutectic Solvent), as a new-generation solvents that resemble the plants’ intracellular environment. Due to the unique, tuneable solvation properties, NADES are getting more attention as solvents in natural product research.
This study aimed to present the green approach by using ultrasound assisted extraction and twenty various NADES systems as well as ethanol, methanol, and water as control solvents. The obtained extracts were evaluated in terms of their chemical composition by high-performance thin-layer chromatography (HPTLC), as well as in individual compounds by high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
Chromatographic profiles revealed differences in chemical composition depending on the applied extraction system. Ten phenolic compounds such as chlorogenic acid, caffeic acid, rutin, isoquercetin, astragalin, isorhamnetin 3-O-glucoside, apigetrin, quercetin, kaempferol were quantified in Rubi Idaei leaves. Astragalin, isoquercetin, and rutin were major Consituents, while other compounds were found in minor amount. Kaempferol was found in high amount in almost all extracts, except in systems cholin chloride : glycerol with higher amount of water and cholin chloride : urea. Chemometric evaluation was applied to compare the extraction profile of NADES systems and their quantitative composition. Extraction systems discrimination revealed by principal component analysis confirming specific chemical profiles depending on the solvents used (Figure 1).
C3  - 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts
T1  - Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5233
ER  - 
@conference{
author = "Ristivojević, Petar and Jakanovski, Mihajlo V. and Andrić, Filip and Milojković-Opsenica, Dušanka and Trifković, Jelena",
year = "2021",
abstract = "Upper-respiratory-tract infections (URTI) are contagious diseases caused by a variety of bacteria and viruses. Based on European Union reports for Serbia, usage of antibiotics in pediatrics is extremely high compared to other European countries. Thus, there is growing demand for herbal-based products for the prevention of URTI as an alternative for antibiotics. Due to therapeutic properties such as antimicrobial, cytotoxic, antioxidative, and anti-inflammatory Rubi idaei leaves were used in Serbian folk medicine against URTI. Additionally, commercially available herbal products most often comprise ethanolic extracts. However, high-alcohol content makes such products unsuitable for patients’ intolerant to alcohol, especially children or other sensitive group of patients. Due to mentioned drawbacks, proposed study was focus on the development of novel natural, edible, and safe alternative using NADES (Natural Deep Eutectic Solvent), as a new-generation solvents that resemble the plants’ intracellular environment. Due to the unique, tuneable solvation properties, NADES are getting more attention as solvents in natural product research.
This study aimed to present the green approach by using ultrasound assisted extraction and twenty various NADES systems as well as ethanol, methanol, and water as control solvents. The obtained extracts were evaluated in terms of their chemical composition by high-performance thin-layer chromatography (HPTLC), as well as in individual compounds by high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
Chromatographic profiles revealed differences in chemical composition depending on the applied extraction system. Ten phenolic compounds such as chlorogenic acid, caffeic acid, rutin, isoquercetin, astragalin, isorhamnetin 3-O-glucoside, apigetrin, quercetin, kaempferol were quantified in Rubi Idaei leaves. Astragalin, isoquercetin, and rutin were major Consituents, while other compounds were found in minor amount. Kaempferol was found in high amount in almost all extracts, except in systems cholin chloride : glycerol with higher amount of water and cholin chloride : urea. Chemometric evaluation was applied to compare the extraction profile of NADES systems and their quantitative composition. Extraction systems discrimination revealed by principal component analysis confirming specific chemical profiles depending on the solvents used (Figure 1).",
journal = "27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts",
title = "Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5233"
}
Ristivojević, P., Jakanovski, M. V., Andrić, F., Milojković-Opsenica, D.,& Trifković, J.. (2021). Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves. in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts.
https://hdl.handle.net/21.15107/rcub_cherry_5233
Ristivojević P, Jakanovski MV, Andrić F, Milojković-Opsenica D, Trifković J. Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves. in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5233 .
Ristivojević, Petar, Jakanovski, Mihajlo V., Andrić, Filip, Milojković-Opsenica, Dušanka, Trifković, Jelena, "Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves" in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5233 .

Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare

Trifković, Jelena; Jović, Marko D.; Živković-Radovanović, Vukosava; Andrić, Filip; Ristivojević, Petar; Milojković-Opsenica, Dušanka

(2021)

TY  - CONF
AU  - Trifković, Jelena
AU  - Jović, Marko D.
AU  - Živković-Radovanović, Vukosava
AU  - Andrić, Filip
AU  - Ristivojević, Petar
AU  - Milojković-Opsenica, Dušanka
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5229
AB  - The guarantee of food safety and quality along the food chain has become an important issue which challenges the worldwide and attracts the extensive attention. In order to ensure food safety and quality, efficient analytical methodologies must be applied in the detection of food authenticity, origin, product quality control, food microbiology, genetically modified ingredients, pesticide residues, allergens and toxins.[1] The aim of this study was to develop a green, simple, and high throughput procedure for the quality assessment of food supplements using a high-performance thin-layer chromatography (HPTLC)/bioautography with multivariate statistics. Bioautography assays were developed for the identification of constituents with radical scavenging (DPPH assay), antimicrobial (Bacillus subtilis, Escherichia coli, Micrococus luteus), and enzymes (alpha-amylase) activities of different oregano samples (Figure 1). Further, the combination of chemical screening/bioprofiling and chemometrics was used for identification of target, most potent compounds and additionally, search of the most potent oregano samples. Due to several advantages such as minimum requirements for sample preparation and minimal amount of investigated sample, possibility of selection of eco-friendly and harmless organic solvents, in situ identification of target compounds, multi detection of investigated compounds, and low solvent consumption (200-500 μL per sample) planar chromatography/bioautography is recognized as green technique. Methodology suggested in this study confirmed its possible application in quality control of food supplements.
C3  - 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia
T1  - Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5229
ER  - 
@conference{
author = "Trifković, Jelena and Jović, Marko D. and Živković-Radovanović, Vukosava and Andrić, Filip and Ristivojević, Petar and Milojković-Opsenica, Dušanka",
year = "2021",
abstract = "The guarantee of food safety and quality along the food chain has become an important issue which challenges the worldwide and attracts the extensive attention. In order to ensure food safety and quality, efficient analytical methodologies must be applied in the detection of food authenticity, origin, product quality control, food microbiology, genetically modified ingredients, pesticide residues, allergens and toxins.[1] The aim of this study was to develop a green, simple, and high throughput procedure for the quality assessment of food supplements using a high-performance thin-layer chromatography (HPTLC)/bioautography with multivariate statistics. Bioautography assays were developed for the identification of constituents with radical scavenging (DPPH assay), antimicrobial (Bacillus subtilis, Escherichia coli, Micrococus luteus), and enzymes (alpha-amylase) activities of different oregano samples (Figure 1). Further, the combination of chemical screening/bioprofiling and chemometrics was used for identification of target, most potent compounds and additionally, search of the most potent oregano samples. Due to several advantages such as minimum requirements for sample preparation and minimal amount of investigated sample, possibility of selection of eco-friendly and harmless organic solvents, in situ identification of target compounds, multi detection of investigated compounds, and low solvent consumption (200-500 μL per sample) planar chromatography/bioautography is recognized as green technique. Methodology suggested in this study confirmed its possible application in quality control of food supplements.",
journal = "27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia",
title = "Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5229"
}
Trifković, J., Jović, M. D., Živković-Radovanović, V., Andrić, F., Ristivojević, P.,& Milojković-Opsenica, D.. (2021). Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare. in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia.
https://hdl.handle.net/21.15107/rcub_cherry_5229
Trifković J, Jović MD, Živković-Radovanović V, Andrić F, Ristivojević P, Milojković-Opsenica D. Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare. in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5229 .
Trifković, Jelena, Jović, Marko D., Živković-Radovanović, Vukosava, Andrić, Filip, Ristivojević, Petar, Milojković-Opsenica, Dušanka, "Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare" in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5229 .

Comparison of nutritional properties and antioxidant activity of garlic and its fermented product

Mihajlo, Jakanovski M.; Igor, Kodranov D.; Milojković-Opsenica, Dušanka; Milica, Jovetić S.; Kristina, Lazarević B.

(2021)

TY  - CONF
AU  - Mihajlo, Jakanovski M.
AU  - Igor, Kodranov D.
AU  - Milojković-Opsenica, Dušanka
AU  - Milica, Jovetić S.
AU  - Kristina, Lazarević B.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5232
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cookingand in the daily diet due to their specific taste, nutritional composition and health benefits. Thefermentation process is performed by heat treatment of garlic with controlled humidity for alonger period of time. During fermentation, chemical reactions and transformations such asMaillard reactions and caramelization reactions cause the changes in taste, nutritionalcomposition, content of macro- and microelements as well as the content of phenolic compoundsand antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic wereanalyzed and the content of phenolic compounds, antioxidant activity, macro- and microelementsas well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased duringfermentation. The water content decreased during the fermentation process, while the sugar andcarbohydrate content increased significantly as a result of thermal decomposition of the polyandoligosaccharides (fructan and other complex polysaccharides). Accordingly, the energyvalue of fermented garlic is higher than that of fresh garlic. The content of total phenoliccompounds is higher in the fermented sample compared to fresh one, indicating differentchemical transformations of secondary metabolites during the fermentation process. As ameasure of antioxidant activity, two assays were performed: DPPH and FIC and both showedhigher activity of fermented garlic, which is positively correlated with the higher content ofphenolic compounds in the sample.
C3  - FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia
T1  - Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5232
ER  - 
@conference{
author = "Mihajlo, Jakanovski M. and Igor, Kodranov D. and Milojković-Opsenica, Dušanka and Milica, Jovetić S. and Kristina, Lazarević B.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cookingand in the daily diet due to their specific taste, nutritional composition and health benefits. Thefermentation process is performed by heat treatment of garlic with controlled humidity for alonger period of time. During fermentation, chemical reactions and transformations such asMaillard reactions and caramelization reactions cause the changes in taste, nutritionalcomposition, content of macro- and microelements as well as the content of phenolic compoundsand antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic wereanalyzed and the content of phenolic compounds, antioxidant activity, macro- and microelementsas well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased duringfermentation. The water content decreased during the fermentation process, while the sugar andcarbohydrate content increased significantly as a result of thermal decomposition of the polyandoligosaccharides (fructan and other complex polysaccharides). Accordingly, the energyvalue of fermented garlic is higher than that of fresh garlic. The content of total phenoliccompounds is higher in the fermented sample compared to fresh one, indicating differentchemical transformations of secondary metabolites during the fermentation process. As ameasure of antioxidant activity, two assays were performed: DPPH and FIC and both showedhigher activity of fermented garlic, which is positively correlated with the higher content ofphenolic compounds in the sample.",
journal = "FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia",
title = "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5232"
}
Mihajlo, J. M., Igor, K. D., Milojković-Opsenica, D., Milica, J. S.,& Kristina, L. B.. (2021). Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia.
https://hdl.handle.net/21.15107/rcub_cherry_5232
Mihajlo JM, Igor KD, Milojković-Opsenica D, Milica JS, Kristina LB. Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5232 .
Mihajlo, Jakanovski M., Igor, Kodranov D., Milojković-Opsenica, Dušanka, Milica, Jovetić S., Kristina, Lazarević B., "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product" in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5232 .

Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product

Jakanovski, Mihajlo V.; Milojković-Opsenica, Dušanka; Kodranov, Igor D.; Lazarević, Krsitina B.; Jovetić, Milica S.

(2021)

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5246
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5246
ER  - 
@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5246"
}
Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5246
Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5246 .
Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5246 .

Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare

Trifković, Jelena; Jović, Marko D.; Živković-Radovanović, Vukosava; Andrić, Filip; Ristivojević, Petar; Milojković-Opsenica, Dušanka

(2021)

TY  - CONF
AU  - Trifković, Jelena
AU  - Jović, Marko D.
AU  - Živković-Radovanović, Vukosava
AU  - Andrić, Filip
AU  - Ristivojević, Petar
AU  - Milojković-Opsenica, Dušanka
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5263
AB  - The guarantee of food safety and quality along the food chain has become an important issue which challenges the worldwide and attracts the extensive attention. In order to ensure food safety and quality, efficient analytical methodologies must be applied in the detection of food authenticity, origin, product quality control, food microbiology, genetically modified ingredients, pesticide residues, allergens and toxins.[1] The aim of this study was to develop a green, simple, and high throughput procedure for the quality assessment of food supplements using a high-performance thin-layer chromatography (HPTLC)/bioautography with multivariate statistics. Bioautography assays were developed for the identification of constituents with radical scavenging (DPPH assay), antimicrobial (Bacillus subtilis, Escherichia coli, Micrococus luteus), and enzymes (alpha-amylase) activities of different oregano samples (Figure 1). Further, the combination of chemical screening/bioprofiling and chemometrics was used for identification of target, most potent compounds and additionally, search of the most potent oregano samples. Due to several advantages such as minimum requirements for sample preparation and minimal amount of investigated sample, possibility of selection of eco-friendly and harmless organic solvents, in situ identification of target compounds, multi detection of investigated compounds, and low solvent consumption (200-500 μL per sample) planar chromatography/bioautography is recognized as green technique. Methodology suggested in this study confirmed its possible application in quality control of food supplements.
C3  - 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia
T1  - Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5263
ER  - 
@conference{
author = "Trifković, Jelena and Jović, Marko D. and Živković-Radovanović, Vukosava and Andrić, Filip and Ristivojević, Petar and Milojković-Opsenica, Dušanka",
year = "2021",
abstract = "The guarantee of food safety and quality along the food chain has become an important issue which challenges the worldwide and attracts the extensive attention. In order to ensure food safety and quality, efficient analytical methodologies must be applied in the detection of food authenticity, origin, product quality control, food microbiology, genetically modified ingredients, pesticide residues, allergens and toxins.[1] The aim of this study was to develop a green, simple, and high throughput procedure for the quality assessment of food supplements using a high-performance thin-layer chromatography (HPTLC)/bioautography with multivariate statistics. Bioautography assays were developed for the identification of constituents with radical scavenging (DPPH assay), antimicrobial (Bacillus subtilis, Escherichia coli, Micrococus luteus), and enzymes (alpha-amylase) activities of different oregano samples (Figure 1). Further, the combination of chemical screening/bioprofiling and chemometrics was used for identification of target, most potent compounds and additionally, search of the most potent oregano samples. Due to several advantages such as minimum requirements for sample preparation and minimal amount of investigated sample, possibility of selection of eco-friendly and harmless organic solvents, in situ identification of target compounds, multi detection of investigated compounds, and low solvent consumption (200-500 μL per sample) planar chromatography/bioautography is recognized as green technique. Methodology suggested in this study confirmed its possible application in quality control of food supplements.",
journal = "27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia",
title = "Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5263"
}
Trifković, J., Jović, M. D., Živković-Radovanović, V., Andrić, F., Ristivojević, P.,& Milojković-Opsenica, D.. (2021). Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare. in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia.
https://hdl.handle.net/21.15107/rcub_cherry_5263
Trifković J, Jović MD, Živković-Radovanović V, Andrić F, Ristivojević P, Milojković-Opsenica D. Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare. in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5263 .
Trifković, Jelena, Jović, Marko D., Živković-Radovanović, Vukosava, Andrić, Filip, Ristivojević, Petar, Milojković-Opsenica, Dušanka, "Statistical analysis based green planar chromatographic methodology for quality control of food supplements: case study on Origanum vulgare" in 27th Croatian Meeting of Chemists and Chemical Engineers, 5–8 October 2021, Veli Lošinj, Croatia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5263 .

Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation

Mutić, Jelena; Jovanović, Vesna; Jacxsens, Liesbeth; Tondeleir, Jannes; Ristivojević, Petar; Đurđić, Slađana Z.; Rajković, Andreja; Ćirković-Veličković, Tanja

(MDPI, 2021)

TY  - JOUR
AU  - Mutić, Jelena
AU  - Jovanović, Vesna
AU  - Jacxsens, Liesbeth
AU  - Tondeleir, Jannes
AU  - Ristivojević, Petar
AU  - Đurđić, Slađana Z.
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4825
AB  - Bivalves are a good source of nutrients but also a potential source of environmental contaminants, which could pose a risk for consumers. The aims of this study were: the determination of 16 elements by ICP-MS in 48 samples of five bivalve species purchased from market in Korea; the identification of elements useful for species classification using multivariate analyses; and the benefit-risk evaluation associated to the consumption of these bivalves. The highest difference among content of elements between species was found for Cd, Mn, Ni, Zn, and Fe. Partial last squares discriminant analysis revealed elements with a VIP score >1 which were considered as the most relevant for explaining certain species. As, Cd, Co, and Ni were found as taxonomical markers of V. philippinarum; Mn, Zn, Mg, and Na of A. irradians; and Cd, Ni, and Fe of M. yessoensis. These species could serve as good dietary sources of essential elements. Cd exposure by consumption of Manila clams is not representing a health risk for the Korean population; however, through consumption of Yesso scallops, 5.3% of the Korean population has a potential health risk. Removal of the digestive gland before eating will drastically reduce the amount of Cd ingested.
PB  - MDPI
T2  - Foods
T1  - Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation
VL  - 10
IS  - 11
SP  - 2690
DO  - 10.3390/foods10112690
ER  - 
@article{
author = "Mutić, Jelena and Jovanović, Vesna and Jacxsens, Liesbeth and Tondeleir, Jannes and Ristivojević, Petar and Đurđić, Slađana Z. and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Bivalves are a good source of nutrients but also a potential source of environmental contaminants, which could pose a risk for consumers. The aims of this study were: the determination of 16 elements by ICP-MS in 48 samples of five bivalve species purchased from market in Korea; the identification of elements useful for species classification using multivariate analyses; and the benefit-risk evaluation associated to the consumption of these bivalves. The highest difference among content of elements between species was found for Cd, Mn, Ni, Zn, and Fe. Partial last squares discriminant analysis revealed elements with a VIP score >1 which were considered as the most relevant for explaining certain species. As, Cd, Co, and Ni were found as taxonomical markers of V. philippinarum; Mn, Zn, Mg, and Na of A. irradians; and Cd, Ni, and Fe of M. yessoensis. These species could serve as good dietary sources of essential elements. Cd exposure by consumption of Manila clams is not representing a health risk for the Korean population; however, through consumption of Yesso scallops, 5.3% of the Korean population has a potential health risk. Removal of the digestive gland before eating will drastically reduce the amount of Cd ingested.",
publisher = "MDPI",
journal = "Foods",
title = "Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation",
volume = "10",
number = "11",
pages = "2690",
doi = "10.3390/foods10112690"
}
Mutić, J., Jovanović, V., Jacxsens, L., Tondeleir, J., Ristivojević, P., Đurđić, S. Z., Rajković, A.,& Ćirković-Veličković, T.. (2021). Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. in Foods
MDPI., 10(11), 2690.
https://doi.org/10.3390/foods10112690
Mutić J, Jovanović V, Jacxsens L, Tondeleir J, Ristivojević P, Đurđić SZ, Rajković A, Ćirković-Veličković T. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. in Foods. 2021;10(11):2690.
doi:10.3390/foods10112690 .
Mutić, Jelena, Jovanović, Vesna, Jacxsens, Liesbeth, Tondeleir, Jannes, Ristivojević, Petar, Đurđić, Slađana Z., Rajković, Andreja, Ćirković-Veličković, Tanja, "Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation" in Foods, 10, no. 11 (2021):2690,
https://doi.org/10.3390/foods10112690 . .
1
1

Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690.

Mutić, Jelena; Jovanović, Vesna; Jacxsens, Liesbeth; Tondeleir, Jannes; Ristivojević, Petar; Đurđić, Slađana Z.; Rajković, Andreja; Ćirković-Veličković, Tanja

(MDPI, 2021)

TY  - DATA
AU  - Mutić, Jelena
AU  - Jovanović, Vesna
AU  - Jacxsens, Liesbeth
AU  - Tondeleir, Jannes
AU  - Ristivojević, Petar
AU  - Đurđić, Slađana Z.
AU  - Rajković, Andreja
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4826
PB  - MDPI
T2  - Foods
T1  - Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4826
ER  - 
@misc{
author = "Mutić, Jelena and Jovanović, Vesna and Jacxsens, Liesbeth and Tondeleir, Jannes and Ristivojević, Petar and Đurđić, Slađana Z. and Rajković, Andreja and Ćirković-Veličković, Tanja",
year = "2021",
publisher = "MDPI",
journal = "Foods",
title = "Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4826"
}
Mutić, J., Jovanović, V., Jacxsens, L., Tondeleir, J., Ristivojević, P., Đurđić, S. Z., Rajković, A.,& Ćirković-Veličković, T.. (2021). Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690.. in Foods
MDPI..
https://hdl.handle.net/21.15107/rcub_cherry_4826
Mutić J, Jovanović V, Jacxsens L, Tondeleir J, Ristivojević P, Đurđić SZ, Rajković A, Ćirković-Veličković T. Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690.. in Foods. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4826 .
Mutić, Jelena, Jovanović, Vesna, Jacxsens, Liesbeth, Tondeleir, Jannes, Ristivojević, Petar, Đurđić, Slađana Z., Rajković, Andreja, Ćirković-Veličković, Tanja, "Supplementary data for the article: Mutić, J.; Jovanović, V.; Jacxsens, L.; Tondeleir, J.; Ristivojević, P.; Djurdjić, S.; Rajković, A.; Veličković, T. Ć. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021, 10 (11), 2690. https://doi.org/10.3390/foods10112690." in Foods (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4826 .

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Peruško, Marija; Ghnimi, Sami; Simović, Ana; Stevanović, Nikola R.; Radomirović, Mirjana Ž.; Gharsallaoui, Adem; Smiljanić, Katarina; Van Haute, Sam; Stanić-Vučinić, Dragana; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - JOUR
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4332
AB  - Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.
PB  - Elsevier
T2  - LWT
T1  - Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
VL  - 143
SP  - 111091
DO  - 10.1016/j.lwt.2021.111091
ER  - 
@article{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.",
publisher = "Elsevier",
journal = "LWT",
title = "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying",
volume = "143",
pages = "111091",
doi = "10.1016/j.lwt.2021.111091"
}
Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT
Elsevier., 143, 111091.
https://doi.org/10.1016/j.lwt.2021.111091
Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT. 2021;143:111091.
doi:10.1016/j.lwt.2021.111091 .
Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying" in LWT, 143 (2021):111091,
https://doi.org/10.1016/j.lwt.2021.111091 . .
1
10
2
9

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Peruško, Marija; Ghnimi, Sami; Simović, Ana; Stevanović, Nikola R.; Radomirović, Mirjana Ž.; Gharsallaoui, Adem; Smiljanić, Katarina; Van Haute, Sam; Stanić-Vučinić, Dragana; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - JOUR
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4333
AB  - Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.
PB  - Elsevier
T2  - LWT
T1  - Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
VL  - 143
SP  - 111091
DO  - 10.1016/j.lwt.2021.111091
ER  - 
@article{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. SD at higher inlet temperatures (230 °C–250 °C) resulted in higher extent of Maillard reaction (MR), in comparison to lower temperatures (190 °C–200 °C) and FD treatment. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. MR generated during CM processing could be an important means of compensating for the lack of antioxidant protection normally associated with β-lactoglobulin but happens to be absent from this milk.",
publisher = "Elsevier",
journal = "LWT",
title = "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying",
volume = "143",
pages = "111091",
doi = "10.1016/j.lwt.2021.111091"
}
Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT
Elsevier., 143, 111091.
https://doi.org/10.1016/j.lwt.2021.111091
Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. in LWT. 2021;143:111091.
doi:10.1016/j.lwt.2021.111091 .
Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying" in LWT, 143 (2021):111091,
https://doi.org/10.1016/j.lwt.2021.111091 . .
1
10
2
9

Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.

Peruško, Marija; Ghnimi, Sami; Simović, Ana; Stevanović, Nikola R.; Radomirović, Mirjana Ž.; Gharsallaoui, Adem; Smiljanić, Katarina; Van Haute, Sam; Stanić-Vučinić, Dragana; Ćirković-Veličković, Tanja

(Elsevier, 2021)

TY  - DATA
AU  - Peruško, Marija
AU  - Ghnimi, Sami
AU  - Simović, Ana
AU  - Stevanović, Nikola R.
AU  - Radomirović, Mirjana Ž.
AU  - Gharsallaoui, Adem
AU  - Smiljanić, Katarina
AU  - Van Haute, Sam
AU  - Stanić-Vučinić, Dragana
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4334
PB  - Elsevier
T2  - LWT
T1  - Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4334
ER  - 
@misc{
author = "Peruško, Marija and Ghnimi, Sami and Simović, Ana and Stevanović, Nikola R. and Radomirović, Mirjana Ž. and Gharsallaoui, Adem and Smiljanić, Katarina and Van Haute, Sam and Stanić-Vučinić, Dragana and Ćirković-Veličković, Tanja",
year = "2021",
publisher = "Elsevier",
journal = "LWT",
title = "Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4334"
}
Peruško, M., Ghnimi, S., Simović, A., Stevanović, N. R., Radomirović, M. Ž., Gharsallaoui, A., Smiljanić, K., Van Haute, S., Stanić-Vučinić, D.,& Ćirković-Veličković, T.. (2021). Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.. in LWT
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4334
Peruško M, Ghnimi S, Simović A, Stevanović NR, Radomirović MŽ, Gharsallaoui A, Smiljanić K, Van Haute S, Stanić-Vučinić D, Ćirković-Veličković T. Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091.. in LWT. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4334 .
Peruško, Marija, Ghnimi, Sami, Simović, Ana, Stevanović, Nikola R., Radomirović, Mirjana Ž., Gharsallaoui, Adem, Smiljanić, Katarina, Van Haute, Sam, Stanić-Vučinić, Dragana, Ćirković-Veličković, Tanja, "Supplementary data for the article: Perusko, M.; Ghnimi, S.; Simovic, A.; Stevanovic, N.; Radomirovic, M.; Gharsallaoui, A.; Smiljanic, K.; Van Haute, S.; Stanic-Vucinic, D.; Cirkovic Velickovic, T. Maillard Reaction Products Formation and Antioxidative Power of Spray Dried Camel Milk Powders Increases with the Inlet Temperature of Drying. LWT 2021, 143, 111091. https://doi.org/10.1016/j.lwt.2021.111091." in LWT (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4334 .

Enterocytes in Food Hypersensitivity Reactions

Krstić-Ristivojević, Maja; Apostolović, Danijela; Smiljanić, Katarina

(MDPI, 2021)

TY  - JOUR
AU  - Krstić-Ristivojević, Maja
AU  - Apostolović, Danijela
AU  - Smiljanić, Katarina
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4809
AB  - Food hypersensitivity reactions are adverse reactions to harmless dietary substances, whose causes are hidden within derangements of the complex immune machinery of humans and mammals. Until recently, enterocytes were considered as solely absorptive cells providing a physical barrier for unwanted lumen constituents. This review focuses on the enterocytes, which are the hub for innate and adaptive immune reactions. Furthermore, the ambiguous nature of enterocytes is also reflected in the fact that enterocytes can be considered as antigen-presenting cells since they constitutively express major histocompatibility complex (MHC) class II molecules. Taken together, it becomes clear that enterocytes have an immense role in maintaining oral tolerance to foreign antigens. In general, the immune system and its mechanisms underlying food hypersensitivity are still unknown and the involvement of components belonging to other anatomical systems, such as enterocytes, in these mechanisms make their elucidation even more difficult. The findings from studies with animal models provide us with valuable information about allergic mechanisms in the animal world, while on the other hand, these models are used to extrapolate results to the pathological conditions occurring in humans. There is a constant need for studies that deal with this topic and can overcome the glitches related to ethics in working with animals.
PB  - MDPI
T2  - Animals
T1  - Enterocytes in Food Hypersensitivity Reactions
VL  - 11
IS  - 9
SP  - 2713
DO  - 10.3390/ani11092713
ER  - 
@article{
author = "Krstić-Ristivojević, Maja and Apostolović, Danijela and Smiljanić, Katarina",
year = "2021",
abstract = "Food hypersensitivity reactions are adverse reactions to harmless dietary substances, whose causes are hidden within derangements of the complex immune machinery of humans and mammals. Until recently, enterocytes were considered as solely absorptive cells providing a physical barrier for unwanted lumen constituents. This review focuses on the enterocytes, which are the hub for innate and adaptive immune reactions. Furthermore, the ambiguous nature of enterocytes is also reflected in the fact that enterocytes can be considered as antigen-presenting cells since they constitutively express major histocompatibility complex (MHC) class II molecules. Taken together, it becomes clear that enterocytes have an immense role in maintaining oral tolerance to foreign antigens. In general, the immune system and its mechanisms underlying food hypersensitivity are still unknown and the involvement of components belonging to other anatomical systems, such as enterocytes, in these mechanisms make their elucidation even more difficult. The findings from studies with animal models provide us with valuable information about allergic mechanisms in the animal world, while on the other hand, these models are used to extrapolate results to the pathological conditions occurring in humans. There is a constant need for studies that deal with this topic and can overcome the glitches related to ethics in working with animals.",
publisher = "MDPI",
journal = "Animals",
title = "Enterocytes in Food Hypersensitivity Reactions",
volume = "11",
number = "9",
pages = "2713",
doi = "10.3390/ani11092713"
}
Krstić-Ristivojević, M., Apostolović, D.,& Smiljanić, K.. (2021). Enterocytes in Food Hypersensitivity Reactions. in Animals
MDPI., 11(9), 2713.
https://doi.org/10.3390/ani11092713
Krstić-Ristivojević M, Apostolović D, Smiljanić K. Enterocytes in Food Hypersensitivity Reactions. in Animals. 2021;11(9):2713.
doi:10.3390/ani11092713 .
Krstić-Ristivojević, Maja, Apostolović, Danijela, Smiljanić, Katarina, "Enterocytes in Food Hypersensitivity Reactions" in Animals, 11, no. 9 (2021):2713,
https://doi.org/10.3390/ani11092713 . .
4

Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability

Gligorijević, Nikola; Stanić-Vučinić, Dragana; Radomirović, Mirjana Ž.; Stojadinović, Marija M.; Khulal, Urmila; Nedić, Olgica; Ćirković-Veličković, Tanja

(MDPI, 2021)

TY  - JOUR
AU  - Gligorijević, Nikola
AU  - Stanić-Vučinić, Dragana
AU  - Radomirović, Mirjana Ž.
AU  - Stojadinović, Marija M.
AU  - Khulal, Urmila
AU  - Nedić, Olgica
AU  - Ćirković-Veličković, Tanja
PY  - 2021
UR  - https://www.mdpi.com/1420-3049/26/10/2834
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4552
AB  - Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not reflected in its high biological activity in vivo because of resveratrol isomerization and its poor solubility in aqueous solutions. Proteins, cyclodextrins and nanomaterials have been explored as innovative delivery vehicles for resveratrol to overcome this limitation. Numerous in vitro and in vivo studies demonstrated beneficial effects of resveratrol in cardiovascular diseases (CVD). Main beneficial effects of resveratrol intake are cardioprotective, anti-hypertensive, vasodilatory, anti-diabetic, and improvement of lipid status. As resveratrol can alleviate the numerous factors associated with CVD, it has potential as a functional supplement to reduce COVID-19 illness severity in patients displaying poor prognosis due to cardio-vascular complications. Resveratrol was shown to mitigate the major pathways involved in the pathogenesis of SARS-CoV-2 including regulation of the renin-angiotensin system and expression of angiotensin-converting enzyme 2, stimulation of immune system and downregulation of pro-inflammatory cytokine release. Therefore, several studies already have anticipated potential implementation of resveratrol in COVID-19 treatment. Regular intake of a resveratrol rich diet, or resveratrol-based complementary medicaments, may contribute to a healthier cardio-vascular system, prevention and control of CVD, including COVID-19 disease related complications of CVD.
PB  - MDPI
T2  - Molecules
T1  - Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability
VL  - 26
IS  - 10
SP  - 2834
DO  - 10.3390/molecules26102834
ER  - 
@article{
author = "Gligorijević, Nikola and Stanić-Vučinić, Dragana and Radomirović, Mirjana Ž. and Stojadinović, Marija M. and Khulal, Urmila and Nedić, Olgica and Ćirković-Veličković, Tanja",
year = "2021",
abstract = "Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not reflected in its high biological activity in vivo because of resveratrol isomerization and its poor solubility in aqueous solutions. Proteins, cyclodextrins and nanomaterials have been explored as innovative delivery vehicles for resveratrol to overcome this limitation. Numerous in vitro and in vivo studies demonstrated beneficial effects of resveratrol in cardiovascular diseases (CVD). Main beneficial effects of resveratrol intake are cardioprotective, anti-hypertensive, vasodilatory, anti-diabetic, and improvement of lipid status. As resveratrol can alleviate the numerous factors associated with CVD, it has potential as a functional supplement to reduce COVID-19 illness severity in patients displaying poor prognosis due to cardio-vascular complications. Resveratrol was shown to mitigate the major pathways involved in the pathogenesis of SARS-CoV-2 including regulation of the renin-angiotensin system and expression of angiotensin-converting enzyme 2, stimulation of immune system and downregulation of pro-inflammatory cytokine release. Therefore, several studies already have anticipated potential implementation of resveratrol in COVID-19 treatment. Regular intake of a resveratrol rich diet, or resveratrol-based complementary medicaments, may contribute to a healthier cardio-vascular system, prevention and control of CVD, including COVID-19 disease related complications of CVD.",
publisher = "MDPI",
journal = "Molecules",
title = "Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability",
volume = "26",
number = "10",
pages = "2834",
doi = "10.3390/molecules26102834"
}
Gligorijević, N., Stanić-Vučinić, D., Radomirović, M. Ž., Stojadinović, M. M., Khulal, U., Nedić, O.,& Ćirković-Veličković, T.. (2021). Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability. in Molecules
MDPI., 26(10), 2834.
https://doi.org/10.3390/molecules26102834
Gligorijević N, Stanić-Vučinić D, Radomirović MŽ, Stojadinović MM, Khulal U, Nedić O, Ćirković-Veličković T. Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability. in Molecules. 2021;26(10):2834.
doi:10.3390/molecules26102834 .
Gligorijević, Nikola, Stanić-Vučinić, Dragana, Radomirović, Mirjana Ž., Stojadinović, Marija M., Khulal, Urmila, Nedić, Olgica, Ćirković-Veličković, Tanja, "Role of resveratrol in prevention and control of cardiovascular disorders and cardiovascular complications related to COVID-19 disease: Mode of action and approaches explored to increase its bioavailability" in Molecules, 26, no. 10 (2021):2834,
https://doi.org/10.3390/molecules26102834 . .
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5
9