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Radomirović M, Gligorijević N, Stanić-Vučinić D, Rajković A, Ćirković Veličković T. Ultrasensitive Quantification of Crustacean Tropomyosin by Immuno-PCR. Int J Mol Sci 2023; 24:15410. [PMID: 37895089 PMCID: PMC10607643 DOI: 10.3390/ijms242015410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/15/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
Tropomyosin is the major and predominant allergen among shellfish. This study developed an ultrasensitive immuno-PCR method for the quantification of crustacean tropomyosin in foods. The method couples sandwich ELISA with the real-time PCR (rtPCR) amplification of marker DNAs. Monoclonal anti-TPM antibody was the capture antibody, polyclonal rabbit anti-shrimp tropomyosin antibody was the detection antibody, while natural shrimp tropomyosin served as the standard. A double-stranded amino-DNA was covalently conjugated to a secondary anti-rabbit antibody and subsequently amplified and quantified via rtPCR. The quantification sensitivity of immuno-PCR was 20-fold higher than analogous ELISA, with LOQ 19.8 pg/mL. The developed immuno-PCR method is highly specific for the detection of crustacean tropomyosin and is highly precise in a broad concentration range. Tropomyosin recovery in the spiked vegetable soup was 87.7-115.6%. Crustacean tropomyosin was also quantified in commercial food products. The reported immuno-PCR assay is the most sensitive method for the quantification of crustacean tropomyosin and is the first immuno-PCR-based assay for the quantification of food allergen and food protein in general. The described method could be easily adapted for the specific and ultrasensitive immuno-PCR-based detection of traces of any food allergen that is currently being quantified with ELISA, which is of critical importance for people with food allergies.
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Affiliation(s)
- Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
| | - Nikola Gligorijević
- Center for Chemistry, University of Belgrade—Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, 11000 Belgrade, Serbia;
| | - Dragana Stanić-Vučinić
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
| | - Andreja Rajković
- Ghent University Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Republic of Korea
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
- Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
- Ghent University Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Republic of Korea
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
- Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia
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2
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Veličković L, Simović A, Gligorijević N, Thureau A, Obradović M, Vasović T, Sotiroudis G, Zoumpanioti M, Brûlet A, Ćirković Veličković T, Combet S, Nikolić M, Minić S. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. Food Chem 2023; 426:136669. [PMID: 37352716 DOI: 10.1016/j.foodchem.2023.136669] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/07/2023] [Accepted: 06/17/2023] [Indexed: 06/25/2023]
Abstract
This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. The thermal denaturation of α-helix revealed one transition (Tm at 52 °C), while the pH stability study showed R-PC is stable in the pH range 4-8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on R-PC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads.
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Affiliation(s)
- Luka Veličković
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
| | - Ana Simović
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
| | - Nikola Gligorijević
- University of Belgrade - Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, Department of Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
| | - Aurélien Thureau
- SWING Beamline, Synchrotron SOLEIL, Saint-Aubin BP 48, 91192 Gif-sur-Yvette, France.
| | - Milica Obradović
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Tamara Vasović
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Georgios Sotiroudis
- National Hellenic Research Foundation (NHRF), Institute of Chemical Biology, 48 Vassileos Constantinou Ave., Athens 11635, Greece.
| | - Maria Zoumpanioti
- National Hellenic Research Foundation (NHRF), Institute of Chemical Biology, 48 Vassileos Constantinou Ave., Athens 11635, Greece.
| | - Annie Brûlet
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France.
| | - Tanja Ćirković Veličković
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia; Centre for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium; Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia.
| | - Sophie Combet
- Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France.
| | - Milan Nikolić
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
| | - Simeon Minić
- University of Belgrade - Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12-16, 11000 Belgrade, Serbia.
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3
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Nedić O, Penezić A, Minić S, Radomirović M, Nikolić M, Ćirković Veličković T, Gligorijević N. Food Antioxidants and Their Interaction with Human Proteins. Antioxidants (Basel) 2023; 12:antiox12040815. [PMID: 37107190 PMCID: PMC10135064 DOI: 10.3390/antiox12040815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/22/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
Common to all biological systems and living organisms are molecular interactions, which may lead to specific physiological events. Most often, a cascade of events occurs, establishing an equilibrium between possibly competing and/or synergistic processes. Biochemical pathways that sustain life depend on multiple intrinsic and extrinsic factors contributing to aging and/or diseases. This article deals with food antioxidants and human proteins from the circulation, their interaction, their effect on the structure, properties, and function of antioxidant-bound proteins, and the possible impact of complex formation on antioxidants. An overview of studies examining interactions between individual antioxidant compounds and major blood proteins is presented with findings. Investigating antioxidant/protein interactions at the level of the human organism and determining antioxidant distribution between proteins and involvement in the particular physiological role is a very complex and challenging task. However, by knowing the role of a particular protein in certain pathology or aging, and the effect exerted by a particular antioxidant bound to it, it is possible to recommend specific food intake or resistance to it to improve the condition or slow down the process.
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Affiliation(s)
- Olgica Nedić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
- Correspondence:
| | - Ana Penezić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
| | - Simeon Minić
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia
| | - Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia
| | - Milan Nikolić
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia
- Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
| | - Nikola Gligorijević
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
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Abdelhameed SAM, de Azambuja F, Vasović T, Savić ND, Ćirković Veličković T, Parac-Vogt TN. Regioselective protein oxidative cleavage enabled by enzyme-like recognition of an inorganic metal oxo cluster ligand. Nat Commun 2023; 14:486. [PMID: 36717594 PMCID: PMC9887005 DOI: 10.1038/s41467-023-36085-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023] Open
Abstract
Oxidative modifications of proteins are key to many applications in biotechnology. Metal-catalyzed oxidation reactions efficiently oxidize proteins but with low selectivity, and are highly dependent on the protein surface residues to direct the reaction. Herein, we demonstrate that discrete inorganic ligands such as polyoxometalates enable an efficient and selective protein oxidative cleavage. In the presence of ascorbate (1 mM), the Cu-substituted polyoxometalate K8[Cu2+(H2O)(α2-P2W17O61)], (CuIIWD, 0.05 mM) selectively cleave hen egg white lysozyme under physiological conditions (pH =7.5, 37 °C) producing only four bands in the gel electropherogram (12.7, 11, 10, and 5 kDa). Liquid chromatography/mass spectrometry analysis reveals a regioselective cleavage in the vicinity of crystallographic CuIIWD/lysozyme interaction sites. Mechanistically, polyoxometalate is critical to position the Cu at the protein surface and limit the generation of oxidative species to the proximity of binding sites. Ultimately, this study outlines the potential of discrete, designable metal oxo clusters as catalysts for the selective modification of proteins through radical mechanisms under non-denaturing conditions.
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Affiliation(s)
| | | | - Tamara Vasović
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Serbia
| | - Nada D Savić
- KU Leuven, Department of Chemistry, Celestijnenlaan 200F, 3001, Leuven, Belgium
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Serbia.,Ghent University Global Campus, Yeonsu-gu, Incheon, South Korea.,Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,Serbian Academy of Sciences and Arts, Belgrade, Serbia
| | - Tatjana N Parac-Vogt
- KU Leuven, Department of Chemistry, Celestijnenlaan 200F, 3001, Leuven, Belgium.
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Đukić T, Smiljanić K, Mihailović J, Prodić I, Apostolović D, Liu SH, Epstein MM, van Hage M, Stanić-Vučinić D, Ćirković Veličković T. Proteomic Profiling of Major Peanut Allergens and Their Post-Translational Modifications Affected by Roasting. Foods 2022; 11:foods11243993. [PMID: 36553735 PMCID: PMC9778155 DOI: 10.3390/foods11243993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/02/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Post-translational modifications (PTMs) are covalent changes occurring on amino acid side chains of proteins and yet are neglected structural and functional aspects of protein architecture. The objective was to detect differences in PTM profiles that take place after roasting using open PTM search. We conducted a bottom-up proteomic study to investigate the impact of peanut roasting on readily soluble allergens and their PTM profiles. Proteomic PTM profiling of certain modifications was confirmed by Western blotting with a series of PTM-specific antibodies. In addition to inducing protein aggregation and denaturation, roasting may facilitate change in their PTM pattern and relative profiling. We have shown that Ara h 1 is the most modified major allergen in both samples in terms of modification versatility and extent. The most frequent PTM was methionine oxidation, especially in roasted samples. PTMs uniquely found in roasted samples were hydroxylation (Trp), formylation (Arg/Lys), and oxidation or hydroxylation (Asn). Raw and roasted peanut extracts did not differ in the binding of IgE from the serum of peanut-sensitised individuals done by ELISA. This study provides a better understanding of how roasting impacts the PTM profile of major peanut allergens and provides a good foundation for further exploration of PTMs.
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Affiliation(s)
- Teodora Đukić
- University of Belgrade—Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Molecular Food Sciences, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Katarina Smiljanić
- University of Belgrade—Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Molecular Food Sciences, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Jelena Mihailović
- University of Belgrade—Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Molecular Food Sciences, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Ivana Prodić
- University of Belgrade—Faculty of Chemistry, Innovation Center Ltd., Studentski Trg 12-16, 11000 Belgrade, Serbia
| | - Danijela Apostolović
- Department of Medicine Solna, Division of Immunology and Allergy, Karolinska Institutet and Karolinska University Hospital, SE-171 76 Stockholm, Sweden
| | - Shu-Hua Liu
- Medical University of Vienna Department of Dermatology, Experimental Allergy Laboratory, Waehringer Guertel 18–20, 1090 Vienna, Austria
| | - Michelle M. Epstein
- Medical University of Vienna Department of Dermatology, Experimental Allergy Laboratory, Waehringer Guertel 18–20, 1090 Vienna, Austria
| | - Marianne van Hage
- Department of Medicine Solna, Division of Immunology and Allergy, Karolinska Institutet and Karolinska University Hospital, SE-171 76 Stockholm, Sweden
| | - Dragana Stanić-Vučinić
- University of Belgrade—Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Molecular Food Sciences, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Tanja Ćirković Veličković
- University of Belgrade—Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Molecular Food Sciences, Studentski Trg 12–16, 11000 Belgrade, Serbia
- Ghent University Global Campus, Incheon 406-840, Korea
- Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
- Serbian Academy of Sciences and Arts, Kneza Mihaila 35, 1100 Belgrade, Serbia
- Correspondence: or ; Tel.: +38-11-1333-6608
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6
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de Guzman MK, Andjelković M, Jovanović V, Jung J, Kim J, Dailey LA, Rajković A, De Meulenaer B, Ćirković Veličković T. Comparative profiling and exposure assessment of microplastics in differently sized Manila clams from South Korea by μFTIR and Nile Red staining. Mar Pollut Bull 2022; 181:113846. [PMID: 35763988 DOI: 10.1016/j.marpolbul.2022.113846] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
The accumulation of microplastics in marine organisms is an emerging concern. Due to trophic transfer, the safety of seafood is under investigation in view of the potential negative effects of microplastics on human health. In this study, market samples of Manila clams (Ruditapes philippinarum) from South Korea were segregated into two groups of considerably different size (p < 0.05), namely small clams with shell length of 40.69 ± 3.97 mm, and large clams of shell length 51.19 ± 2.86 mm. Comparative profiling of the number, size, shape, and polymer type of microplastics were performed using μFTIR imaging and Nile red staining. Overall, μFTIR detected only 1559 microplastics while 1996 microplastics were counted based on staining from 61 Manila clams (30 small and 31 large), leading to an overestimation of 18 to 75 %. Comparable microplastics concentration, based on μFTIR, were observed at 2.70 ± 1.66 MP/g or 15.64 ± 9.25 MP/individual for the small samples, and 3.65 ± 1.59 MP/g or 41.63 ± 16.90 MP/individual for the large ones (p > 0.05). Particle diameters of 20-100 μm was the most dominant, accounting for 44.6 % and 46.5 % of all microplastics from the small and large groups, respectively. Particles, with a circularity (resemblance to a circle) value between 0.6 and 1.0, were the most prevalent, followed by fragments and fibers. At least 50 % of microplastics from the small and large samples were polystyrene, making it the most abundant polymer type. Despite the substantial difference in the size of the animals, only a weak to moderate correlation was observed between microplastics content and the physical attributes of the clams such as shell length and weight, (soft) tissue weight, and total weight (Spearman's coefficient < 0.5). The estimated intake of microplastics by the Korean population was 1232 MP/person/year via small clams, 1663 MP/person/year via large clams, and 1489 MP/person/year via clams independent of size.
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Affiliation(s)
- Maria Krishna de Guzman
- Center for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | | | - Vesna Jovanović
- Faculty of Chemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Belgrade, Serbia
| | - Jaehak Jung
- Korea Institute of Analytical Science and Technology, Seoul, South Korea
| | - Juyang Kim
- Korea Institute of Analytical Science and Technology, Seoul, South Korea
| | - Lea Ann Dailey
- Department of Pharmaceutical Sciences, University of Vienna, Vienna, Austria
| | - Andreja Rajković
- Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Tanja Ćirković Veličković
- Center for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Faculty of Chemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Belgrade, Serbia; Serbian Academy of Sciences and Arts, Belgrade, Serbia.
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Radosavljević J, Stanić-Vučinić D, Stojadinović M, Radomirović M, Simović A, Radibratović M, Veličković TĆ. Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk. CURR ANAL CHEM 2022. [DOI: 10.2174/1573411017666210108092338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The world production of whey was estimated to be more than 200 million tons per year.
Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still
considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are
several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar
properties (pI, molecular mass) of some proteins.
Methods:
A narrative review of all the relevant papers on the present methodologies based on ion-exchange and
adsorption principles for isolation of whey proteins, known to the authors, was conducted.
Results:
Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey
proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of
aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale.
However, more recent research on ion exchange membranes for this purpose has been introduced, with promising
potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange
separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.)
or adsorption (for example: adsorption on hydroxyapatite or activated carbon, 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 separation and purification of
whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors
anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the
differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex
composite multilayered matrices, including also inorganic components, are promising materials for simultaneous
exploiting of the differences in the masses, pI and structures of whey proteins for the separation.
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Affiliation(s)
- Jelena Radosavljević
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Dragana Stanić-Vučinić
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Marija Stojadinović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Mirjana Radomirović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Ana Simović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Milica Radibratović
- Center for Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade,Serbia
| | - Tanja Ćirković Veličković
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
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8
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Mutić J, Jovanović V, Jacxsens L, Tondeleir J, Ristivojević P, Djurdjić S, Rajković A, Veličković TĆ. Chemical Content of Five Molluscan Bivalve Species Collected from South Korea: Multivariate Study and Safety Evaluation. Foods 2021; 10:foods10112690. [PMID: 34828971 PMCID: PMC8623076 DOI: 10.3390/foods10112690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 11/16/2022] Open
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.
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Affiliation(s)
- Jelena Mutić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (J.M.); (V.J.); (P.R.); (S.D.)
- Department of Molecular Biotechnology, Environmental Technology and Food Technology, Ghent University Global Campus, Incheon 21985, Korea
| | - Vesna Jovanović
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (J.M.); (V.J.); (P.R.); (S.D.)
- Department of Molecular Biotechnology, Environmental Technology and Food Technology, Ghent University Global Campus, Incheon 21985, Korea
| | - Liesbeth Jacxsens
- Department of Food Technology, Safety and Health, Faculty of BioScience Engineering, Ghent University, B-9000 Ghent, Belgium; (L.J.); (J.T.); (A.R.)
| | - Jannes Tondeleir
- Department of Food Technology, Safety and Health, Faculty of BioScience Engineering, Ghent University, B-9000 Ghent, Belgium; (L.J.); (J.T.); (A.R.)
| | - Petar Ristivojević
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (J.M.); (V.J.); (P.R.); (S.D.)
- Department of Molecular Biotechnology, Environmental Technology and Food Technology, Ghent University Global Campus, Incheon 21985, Korea
| | - Sladjana Djurdjić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (J.M.); (V.J.); (P.R.); (S.D.)
| | - Andreja Rajković
- Department of Food Technology, Safety and Health, Faculty of BioScience Engineering, Ghent University, B-9000 Ghent, Belgium; (L.J.); (J.T.); (A.R.)
| | - Tanja Ćirković Veličković
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (J.M.); (V.J.); (P.R.); (S.D.)
- Department of Molecular Biotechnology, Environmental Technology and Food Technology, Ghent University Global Campus, Incheon 21985, Korea
- Department of Food Technology, Safety and Health, Faculty of BioScience Engineering, Ghent University, B-9000 Ghent, Belgium; (L.J.); (J.T.); (A.R.)
- Department of Chemical and Biological Sciences, Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia
- Correspondence: ; Tel.: +82-32-626-4211; Fax: +82-32-626-4109
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9
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Gligorijević N, Stanić-Vučinić D, Radomirović M, Stojadinović M, 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. Molecules 2021; 26:molecules26102834. [PMID: 34064568 PMCID: PMC8151233 DOI: 10.3390/molecules26102834] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/26/2021] [Accepted: 04/28/2021] [Indexed: 12/12/2022]
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.
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Affiliation(s)
- Nikola Gligorijević
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Dragana Stanić-Vučinić
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Marija Stojadinović
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Urmila Khulal
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
| | - Olgica Nedić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
- Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
- Correspondence: ; Tel.: +381-11-333-6608
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10
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Snoussi A, Essaidi I, Ben Haj Koubaier H, Zrelli H, Alsafari I, Živoslav T, Mihailovic J, Khan M, El Omri A, Ćirković Veličković T, Bouzouita N. Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability. BMC Chem 2021; 15:31. [PMID: 33952328 PMCID: PMC8097818 DOI: 10.1186/s13065-021-00753-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/13/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, different drying methodologies (convective air, oven and microwave) of Myrtus communis L. (M. communis L.) leaves were conducted to investigate their effects on the levels of phenolic compounds, antioxidant capacity of ethanolic extracts (EEs) as well as the soybean oil oxidative stability. Drying methodology significantly influenced the extractability of phenolic compounds. Microwave drying led to an increase in the amounts of total phenols, flavonoids and proanthocyanidins followed by oven drying at 70 °C. Higher temperature of drying (100 and 120 °C) led to a significant reduction of their amounts (p < 0.05). An ultra-performance liquid chromatography method combined with high resolution mass spectroscopic detection was used to analyze the phenolic fraction of extracts. Higher amounts of the identified compounds were observed when leaves were heat treated. Furthermore, the evaluation of the antioxidant activity showed that the studied extracts possess in general high antioxidant capacities, significantly dependent on the employed drying methodology. The incorporation of the different extracts at 200 ppm in soybean oil showed that its oxidative stability was significantly improved. Extracts from leaves treated with microwave (EE_MW) and at 70 °C (EE_70) have better effect than BHT. The results of the present study suggest that microwave drying could be useful to enhance the extractability of phenolic compounds and the antioxidant capacity of M. communis L. leaf extract.
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Affiliation(s)
- Ahmed Snoussi
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 58 Avenue Alain Savary, 1003, Tunis El Khadra, Tunisia. .,Laboratoire de Chimie Organique Structurale, Synthèse et Etude Physicochimique-Faculté des Sciences de Tunis, 2092, El Manar, Tunisia.
| | - Ismahen Essaidi
- Institut Supérieur Agronomique de Chott Meriem, Université de Sousse, Sousse, Tunisia
| | - Hayet Ben Haj Koubaier
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 58 Avenue Alain Savary, 1003, Tunis El Khadra, Tunisia.,Laboratoire de Chimie Organique Structurale, Synthèse et Etude Physicochimique-Faculté des Sciences de Tunis, 2092, El Manar, Tunisia
| | - Houda Zrelli
- Genomics and Biotechnology Section, Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ibrahim Alsafari
- Department of Chemistry, College of Science, University of Hafr AlBatin, Hafr Al Batin, Saudi Arabia.,Department of Biology, College of Science, University of Hafr AlBatin, Hafr Al Batin, Saudi Arabia
| | - Tesic Živoslav
- Faculty of Chemistry, Belgrade, Serbia.,Center of Excellence for Molecular Food Sciences and Department of Biochemistry, Facult of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Jelena Mihailovic
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, Facult of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Muhummadh Khan
- Genomics and Biotechnology Section, Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abdelfatteh El Omri
- Genomics and Biotechnology Section, Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Tanja Ćirković Veličković
- Faculty of Chemistry, Belgrade, Serbia.,Center of Excellence for Molecular Food Sciences and Department of Biochemistry, Facult of Chemistry, University of Belgrade, Belgrade, Serbia.,Ghent University Global Campus, Incheon, South Korea.,Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,Serbian Academy of Sciences and Arts, Belgrade, Serbia
| | - Nabiha Bouzouita
- Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 58 Avenue Alain Savary, 1003, Tunis El Khadra, Tunisia.,Laboratoire de Chimie Organique Structurale, Synthèse et Etude Physicochimique-Faculté des Sciences de Tunis, 2092, El Manar, Tunisia
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11
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Stevanović N, Apostolović D, Milčić M, Lolić A, van Hage M, Veličković TĆ, Baošić R. Interaction, binding capacity and anticancer properties of N, N′-bis(acetylacetone)-propylenediimine-copper( ii) on colorectal cancer cell line Caco-2. NEW J CHEM 2021. [DOI: 10.1039/d1nj00040c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The binding capacity and interaction of N,N′-bis(acetylacetone)propylenediimine-copper(ii) with HSA were systemically investigated in vitro and in silico.
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Affiliation(s)
| | - Danijela Apostolović
- Immunology and Allergy Divison
- Department of Medicine Solna
- Karolinska Institutet
- Stockholm
- Sweden
| | - Miloš Milčić
- University of Belgrade – Faculty of Chemistry
- Belgrade
- Serbia
| | | | - Marianne van Hage
- Immunology and Allergy Divison
- Department of Medicine Solna
- Karolinska Institutet
- Stockholm
- Sweden
| | - Tanja Ćirković Veličković
- University of Belgrade – Faculty of Chemistry
- Belgrade
- Serbia
- Serbian Academy of Science and Art
- Belgrade
| | - Rada Baošić
- University of Belgrade – Faculty of Chemistry
- Belgrade
- Serbia
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12
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Gligorijević N, Radomirović M, Rajković A, Nedić O, Ćirković Veličković T. Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation. Foods 2020; 9:E780. [PMID: 32545422 PMCID: PMC7353596 DOI: 10.3390/foods9060780] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 05/26/2020] [Accepted: 06/04/2020] [Indexed: 12/13/2022] Open
Abstract
The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive.
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Affiliation(s)
- Nikola Gligorijević
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia;
| | - Andreja Rajković
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun-Belgrade, Serbia
| | - Olgica Nedić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia;
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
- Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
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13
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Prodić I, Smiljanić K, Simović A, Radosavljević J, Ćirković Veličković T. Thermal Processing of Peanut Grains Impairs Their Mimicked Gastrointestinal Digestion While Downstream Defatting Treatments Affect Digestomic Profiles. Foods 2019; 8:foods8100463. [PMID: 31658590 PMCID: PMC6836028 DOI: 10.3390/foods8100463] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 11/16/2022] Open
Abstract
Resistance to digestion by digestive proteases represents a critical property of many food allergens. Recently, a harmonized INFOGEST protocol was proposed for solid food digestion. The protocol proposes digestion conditions suitable for all kinds of solid and liquid foods. However, peanuts, as a lipid-rich food, represent a challenge for downstream analyses of the digestome. This is particularly reflected in the methodological difficulties in analyzing proteins and peptides in the presence of lipids. Therefore, the removal of the lipids seems to be a prerequisite for the downstream analysis of digestomes of lipid-rich foods. Here, we aimed to compare the digestomes of raw and thermally treated (boiled and roasted) peanuts, resulting from the INFOGEST digestion protocol for solid food, upon defatting the digests in two different manners. The most reproducible results of peanut digests were obtained in downstream analyses on TCA/acetone defatting. Unfortunately, defatting, even with an optimized TCA/acetone procedure, leads to the loss of proteins and peptides. The results of our study reveal that different thermal treatments of peanuts affect protein extraction and gastric/gastrointestinal digestion. Roasting of peanuts seems to enhance the extraction of proteins during intestinal digestion to a notable extent. The increased intestinal digestion is a consequence of the delayed extraction of thermally treated peanut proteins, which are poorly soluble in acidic gastric digestion juice but are easily extracted when the pH of the media is raised as in the subsequent intestinal phase of the digestion. Thermal processing of peanuts impaired the gastrointestinal digestion of the peanut proteins, especially in the case of roasted samples.
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Affiliation(s)
- Ivana Prodić
- University of Belgrade-Faculty of Chemistry, Innovation Center Ltd, 11000 Belgrade, Serbia.
| | - Katarina Smiljanić
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, 11000 Belgrade, Serbia.
| | - Ana Simović
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, 11000 Belgrade, Serbia.
| | - Jelena Radosavljević
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, 11000 Belgrade, Serbia.
| | - Tanja Ćirković Veličković
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, 11000 Belgrade, Serbia.
- Ghent University Global Campus, Incheon 406-840, Korea.
- Ghent University, Faculty of Bioscience Engineering, 9000 Ghent, Belgium.
- Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia.
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14
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Atanasković-Marković M, Janković J, Tmušić V, Gavrović-Jankulović M, Ćirković Veličković T, Nikolić D, Škorić D. Hypersensitivity reactions to antiepileptic drugs in children. Pediatr Allergy Immunol 2019; 30:547-552. [PMID: 30951222 DOI: 10.1111/pai.13055] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/19/2019] [Accepted: 03/20/2019] [Indexed: 01/19/2023]
Abstract
BACKGROUND Antiepileptic drugs (AEDs) can cause hypersensitivity reactions in children. These reactions are mainly cutaneous, self-limiting, and benign, but life-threatening severe cutaneous adverse reactions can occur. Infections can lead to skin eruptions and mimic drug hypersensitivity reactions, if a drug is taken at the same time. The aims of our study were to confirm or rule out the diagnosis of hypersensitivity reactions to AEDs in children and to detect an infection which mimics these reactions. METHODS A prospective survey was conducted in a group of 100 children with histories of hypersensitivity reactions to AEDs by performing patch tests, delayed-reading intradermal test, and, in case of negative results, challenge test. In all children, a study was performed to detect infections by viruses or Mycoplasma pneumoniae. RESULTS Maculopapular exanthema and delayed-appearing urticaria were the most reported hypersensitivity reactions to AEDs. Sixty-six (66%) of 100 children had confirmed hypersensitivity reactions to AEDs. Fifty-nine children had positive patch test. No children had positive challenge tests. The most common AEDs causing hypersensitivity reactions were carbamazepine (45.4%) and lamotrigine (43.6%). Thirty-two children had positive tests for viruses or M pneumoniae, and nine of them had also a positive allergy work-up. CONCLUSION Considering that there are no specific tests to distinguish between a viral infection and hypersensitivity reactions to AEDs in the acute phase, a diagnostic work-up should be performed in all children with suspected hypersensitivity reactions to AEDs, as well as infectious agent study, to remove a false label of hypersensitivity.
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Affiliation(s)
- Marina Atanasković-Marković
- Faculty of Medicine, University of Belgrade, Belgrade, Serbia.,University Children's Hospital, Belgrade, Serbia
| | | | | | | | - Tanja Ćirković Veličković
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia.,Ghent University Global Campus, Incheon, South Korea.,Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.,Serbia Academy of Sciences and Arts, Belgrade, Serbia
| | - Dimitrije Nikolić
- Faculty of Medicine, University of Belgrade, Belgrade, Serbia.,University Children's Hospital, Belgrade, Serbia
| | - Dejan Škorić
- Faculty of Medicine, University of Belgrade, Belgrade, Serbia.,University Children's Hospital, Belgrade, Serbia
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15
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Gligorijević N, Minić S, Robajac D, Nikolić M, Ćirković Veličković T, Nedić O. Characterisation and the effects of bilirubin binding to human fibrinogen. Int J Biol Macromol 2019; 128:74-79. [PMID: 30684573 DOI: 10.1016/j.ijbiomac.2019.01.124] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 01/28/2023]
Abstract
Fibrinogen, a protein involved in blood coagulation, is very susceptible to oxidation. Oxidation alters its function and usually makes it more thrombogenic. Bilirubin, an end-product of the haem degradation in vertebrates, is known for its antioxidant properties. The present paper describes interaction between fibrinogen and bilirubin, and the influence of bilirubin on the formation of fibrin and protection against oxidation. The binding constant of 4.5 × 104 M-1 was determined for the fibrinogen/bilirubin complex at 37 °C. There is no change in secondary and tertiary structure of fibrinogen or its thermal stability upon bilirubin binding. The binding site of fibrinogen is not stereospecific for bilirubin and is able to accommodate both bilirubin conformers. A change in absorption maximum of bilirubin occurs upon its interaction with fibrinogen, suggesting an alteration in the conformation of bilirubin to the more cyclic one. Bilirubin exerts antioxidant effect on fibrinogen, preventing its carbonylation and aggregation. The presence of bilirubin induces the formation of fibrin with thicker fibres, as assessed by the coagulation assay. Fibrinogen and bilirubin interact at physiological concentrations, bilirubin may act as an antioxidant for fibrinogen and may modulate an important event in haemostasis, which altogether suggests possible physiological relevance of this interaction.
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Affiliation(s)
- Nikola Gligorijević
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia.
| | - Simeon Minić
- Faculty of Chemistry, Department of Biochemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Dragana Robajac
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
| | - Milan Nikolić
- Faculty of Chemistry, Department of Biochemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Tanja Ćirković Veličković
- Faculty of Chemistry, Department of Biochemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; Ghent University Global Campus, Yeonsu-gu, Incheon, South Korea; Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
| | - Olgica Nedić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
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16
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Ljubetič A, Lapenta F, Gradišar H, Drobnak I, Aupič J, Strmšek Ž, Lainšček D, Hafner-Bratkovič I, Majerle A, Krivec N, Benčina M, Pisanski T, Veličković TĆ, Round A, Carazo JM, Melero R, Jerala R. Design of coiled-coil protein-origami cages that self-assemble in vitro and in vivo. Nat Biotechnol 2017; 35:1094-1101. [DOI: 10.1038/nbt.3994] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Accepted: 09/25/2017] [Indexed: 12/13/2022]
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17
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Ćirković Veličković T, Simić T, Dinić S. The Serbian Proteomics Association (SePA). EuPA Open Proteomics 2016. [DOI: 10.1016/j.euprot.2016.03.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Atanasković-Marković M, Medjo B, Gavrović-Jankulović M, Ćirković Veličković T, Nikolić D, Nestorović B. Stevens-Johnson syndrome and toxic epidermal necrolysis in children. Pediatr Allergy Immunol 2013; 24:645-9. [PMID: 24028417 DOI: 10.1111/pai.12121] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Marina Atanasković-Marković
- Department of Allergology and Pulmonology, University Children's Hospital, Belgrade, Serbia; Medical Faculty, University of Belgrade, Belgrade, Serbia.
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19
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Kečkeš S, Gašić U, Veličković TĆ, Milojković-Opsenica D, Natić M, Tešić Ž. The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry. Food Chem 2012; 138:32-40. [PMID: 23265452 DOI: 10.1016/j.foodchem.2012.10.025] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 10/24/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
Abstract
Polyphenolic profiles of 44 unifloral Serbian honeys were analyzed using ultra-high-performance liquid chromatography (UHPLC) coupled with hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. Rapid UHPLC method was developed in combination with a high sensitivity accurate mass scan and a simultaneous data dependent scan. The honey samples were of different botanical origin: acacia (Robinia pseudoacacia), sunflower (Helianthus annuus), linden (Tilia cordata), basil (Ocimum basilicum), buckwheat (Fagopyrum esculentum), oilseed rape (Brassica napus), and goldenrod (Solidago virgaurea). The presence of 43 compounds, mainly flavonoids, was proven in all honey samples by their characteristic mass spectra and fragmentation pattern. Relatively high amounts of chrysin, pinocembrin and galangin were identified in all honey extracts. p-Coumaric acid was not detected in basil, buckwheat and goldenrod honey extracts. A larger amount of gallic acid (max value 1.45 mg/kg) was found in the sunflower honey, while a larger amount of apigenin (0.97 mg/kg) was determined in the buckwheat honey in comparison with other honeys. The samples were classified according to the botanical origin using pattern recognition technique, Principal Component Analysis (PCA). The LTQ OrbiTrap technique was proven to be reliable for the unambiguous detection of phenolic acids, their derivatives, and flavonoid aglycones based on their molecular masses and fragmentation pattern.
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20
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Prodanović R, Milosavić N, Jovanović S, Prodanović O, Ćirković Veličković T, Vujčić Z, Jankov RM. Activity and stability of soluble and immobilized α-glucosidase from baker's yeast in cosolvent systems. BIOCATAL BIOTRANSFOR 2009. [DOI: 10.1080/10242420600655903] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Gavrović-Jankulović M, Spasić M, Ćirković Veličković T, Stojanović M, Inić-Kanada A, Dimitrijević L, Lindner B, Petersen A, Becker WM, Jankov RM. Quantification of the thaumatin-like kiwi allergen by a monoclonal antibody-based ELISA. Mol Nutr Food Res 2008; 52:701-7. [DOI: 10.1002/mnfr.200700286] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Prodanović R, Milosavić N, Sladić D, Zlatović M, Božić B, Veličković TĆ, Vujčić Z. Transglucosylation of hydroquinone catalysed by α-glucosidase from baker's yeast. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.molcatb.2005.06.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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