TY  - JOUR
AU  - Stanisavljević, Nemanja
AU  - Vukotić, Goran 
AU  - Pastor, Ferenc T.
AU  - Suznjević, Desanka
AU  - Jovanović, Živko
AU  - Strahinić, Ivana
AU  - Fira, Đorđe
AU  - Radović, Svetlana S.
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/845
AB  - Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW  lt  10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria
EP  - 1042
IS  - 3
SP  - 1033
VL  - 67
DO  - 10.2298/ABS150130066S
ER  - 

@article{
author = "Stanisavljević, Nemanja and Vukotić, Goran  and Pastor, Ferenc T. and Suznjević, Desanka and Jovanović, Živko and Strahinić, Ivana and Fira, Đorđe and Radović, Svetlana S.",
year = "2015",
abstract = "Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW  lt  10 kDa, obtained by the fermentation of purified pea proteins with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct current (DC) polarographic assay. The low molecular weight fraction of the obtained hydrolysate was separated using ion exchange chromatography, while the AO activity of eluted fractions was determined by means of a sensitive DC polarographic assay without previous concentration of samples. Results revealed that the fraction present in low abundance that contained basic peptides possessed the highest antioxidant activity. Based on the obtained results, it can be concluded that Lactobacillus rhamnosus BGT10 should be further investigated as a candidate strain for large-scale production of bioactive peptides from legume proteins.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria",
pages = "1042-1033",
number = "3",
volume = "67",
doi = "10.2298/ABS150130066S"
}

Stanisavljević, N., Vukotić, G., Pastor, F. T., Suznjević, D., Jovanović, Ž., Strahinić, I., Fira, Đ.,& Radović, S. S.. (2015). Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 67(3), 1033-1042.
https://doi.org/10.2298/ABS150130066S

Stanisavljević N, Vukotić G, Pastor FT, Suznjević D, Jovanović Ž, Strahinić I, Fira Đ, Radović SS. Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria. in Archives of Biological Sciences. 2015;67(3):1033-1042.
doi:10.2298/ABS150130066S .

Stanisavljević, Nemanja, Vukotić, Goran , Pastor, Ferenc T., Suznjević, Desanka, Jovanović, Živko, Strahinić, Ivana, Fira, Đorđe, Radović, Svetlana S., "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria" in Archives of Biological Sciences, 67, no. 3 (2015):1033-1042,
https://doi.org/10.2298/ABS150130066S . .

TY  - JOUR
AU  - Stanisavljević, Nemanja
AU  - Ilić, Marija
AU  - Jovanović, Živko
AU  - Cupić, Tihomir
AU  - Dabić, Dragana C.
AU  - Natić, Maja M.
AU  - Tesić, Zivoslav Lj.
AU  - Radović, Svetlana S.
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/832
AB  - The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu's method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity
EP  - 840
IS  - 3
SP  - 829
VL  - 67
DO  - 10.2298/ABS141204042S
ER  - 

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

Stanisavljević, N., Ilić, M., Jovanović, Ž., Cupić, T., Dabić, D. C., Natić, M. M., Tesić, Z. Lj.,& Radović, S. S.. (2015). Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 67(3), 829-840.
https://doi.org/10.2298/ABS141204042S

Stanisavljević N, Ilić M, Jovanović Ž, Cupić T, Dabić DC, Natić MM, Tesić ZL, Radović SS. Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity. in Archives of Biological Sciences. 2015;67(3):829-840.
doi:10.2298/ABS141204042S .

Stanisavljević, Nemanja, Ilić, Marija, Jovanović, Živko, Cupić, Tihomir, Dabić, Dragana C., Natić, Maja M., Tesić, Zivoslav Lj., Radović, Svetlana S., "Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity" in Archives of Biological Sciences, 67, no. 3 (2015):829-840,
https://doi.org/10.2298/ABS141204042S . .