TY  - JOUR
AU  - Šokarda Slavić, Marinela
AU  - Kojić, Milan
AU  - Margetić, Aleksandra
AU  - Ristović, Marina
AU  - Pavlović, Marija
AU  - Nikolić, Stefan
AU  - Vujčić, Zoran
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11438
AB  - The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.
T2  - International Journal of Food Science & Technology
T1  - Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase
DO  - 10.1111/ijfs.16647
ER  - 

@article{
author = "Šokarda Slavić, Marinela and Kojić, Milan and Margetić, Aleksandra and Ristović, Marina and Pavlović, Marija and Nikolić, Stefan and Vujčić, Zoran",
year = "2023",
abstract = "The combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL −1 and 440 U mg −1 ) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.",
journal = "International Journal of Food Science & Technology",
title = "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase",
doi = "10.1111/ijfs.16647"
}

Šokarda Slavić, M., Kojić, M., Margetić, A., Ristović, M., Pavlović, M., Nikolić, S.,& Vujčić, Z.. (2023). Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology.
https://doi.org/10.1111/ijfs.16647

Šokarda Slavić M, Kojić M, Margetić A, Ristović M, Pavlović M, Nikolić S, Vujčić Z. Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase. in International Journal of Food Science & Technology. 2023;.
doi:10.1111/ijfs.16647 .

Šokarda Slavić, Marinela, Kojić, Milan, Margetić, Aleksandra, Ristović, Marina, Pavlović, Marija, Nikolić, Stefan, Vujčić, Zoran, "Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase" in International Journal of Food Science & Technology (2023),
https://doi.org/10.1111/ijfs.16647 . .

TY  - JOUR
AU  - Šokarda Slavić, Marinela
AU  - Ralić, Vanja
AU  - Nastasijević, Branislav
AU  - Matijević, Milica
AU  - Vujčić, Zoran
AU  - Margetić, Aleksandra
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11988
AB  - Poly(γ-glutamic acid) (PGA), naturally produced by Bacillus species, is a biodegradable, non-toxic, biocompatible, and non-immunogenic negatively charged polymer. Due to its properties, it has found various applications in the food, cosmetic and pharmaceutical industries. In this work, Bacillus subtilis 17B was selected as the best PGA producer among fifty wild-types Bacillus strains tested and characterized as a glutamate-independent producer. The production of PGA by the newly identified strain was optimized and increased tenfold using the Box-Behnken experimental design. The purity of PGA after recovery and purification from the fermentation broth was confirmed by SDS-PAGE followed by Methylene Blue staining. PGA was characterized by ESI MS and used for the preparation of a new nanocomposite with TiO2. The synthesis of PGA/TiO2 nanocomposite, its structural analysis, and cytotoxic effect on the cervical cancer cell line (HeLa cell) was investigated to determine the potential anti-cancer usage of this newly prepared material. Encouraging, PGA/TiO2 nanocomposite showed an increased cytotoxic effect compared to TiO2 alone.
AB  - Поли(γ-глутаминска киселина) (ПГK), коју производе бактерије рода Bacillus, је биоразградив, нетоксичан, биокомпатибилан и неимуноген негативно наелектрисани полимер. Због својих својстава нашао је разноврсну примену у прехрамбеној, козметичкој и фармацеутској индустрији. У овом раду, Bacillus ѕubtilis 17Б је изабран као најбољи ПГК продуцер међу педесетак тестираних природних изолата бактерија из овог рода и окарактерисан као глутамат независтан продуцер. Производња ПГК овим новоидентификованим сојем је оптимизована и десетоструко увећана коришћењем Box-Behnken експерименталног дизајна. Чистоћа ПГК након изоловања и пречишћавања из ферметационе течности је потврђена електрофорезом (SDS-PAGE) након бојења метиленским плавим. ПГК је окарактерисана масеном спекроскопијом (ESI MS) и коришћена за добијање новог нанокомпозита са ТiО2. Синтеза ПГК/ТiО2 нанокомпозита, његова структурна анализа и цитотоксични ефекат на ћелијску линију рака грлића материце (HeLa ћелије) је испитан да би се утврдила потенцијална употреба овог новодобијеног материјала у борби против ћелија рака. Нанокомпозит ПГК/ТiО2показао је повећан цитотоксични ефекат на поменуте ћелије рака у поређењу са самим ТiО2.
T2  - Journal of the Serbian Chemical Society
T1  - A novel PGA/TiO2 nanocomposite prepared with poly(γ-glutamic acid) from the newly isolated Bacillus subtilis 17B strain
T1  - Нови ПГК/TiO2 нанокомпозит добијен од поли(γ -глутаминске киселине) из новоизолованог соја bacillus subtilis 17B
VL  - 88
IS  - 10
SP  - 985
EP  - 997
DO  - 10.2298/JSC221116011S
ER  - 

@article{
author = "Šokarda Slavić, Marinela and Ralić, Vanja and Nastasijević, Branislav and Matijević, Milica and Vujčić, Zoran and Margetić, Aleksandra",
year = "2023",
abstract = "Poly(γ-glutamic acid) (PGA), naturally produced by Bacillus species, is a biodegradable, non-toxic, biocompatible, and non-immunogenic negatively charged polymer. Due to its properties, it has found various applications in the food, cosmetic and pharmaceutical industries. In this work, Bacillus subtilis 17B was selected as the best PGA producer among fifty wild-types Bacillus strains tested and characterized as a glutamate-independent producer. The production of PGA by the newly identified strain was optimized and increased tenfold using the Box-Behnken experimental design. The purity of PGA after recovery and purification from the fermentation broth was confirmed by SDS-PAGE followed by Methylene Blue staining. PGA was characterized by ESI MS and used for the preparation of a new nanocomposite with TiO2. The synthesis of PGA/TiO2 nanocomposite, its structural analysis, and cytotoxic effect on the cervical cancer cell line (HeLa cell) was investigated to determine the potential anti-cancer usage of this newly prepared material. Encouraging, PGA/TiO2 nanocomposite showed an increased cytotoxic effect compared to TiO2 alone., Поли(γ-глутаминска киселина) (ПГK), коју производе бактерије рода Bacillus, је биоразградив, нетоксичан, биокомпатибилан и неимуноген негативно наелектрисани полимер. Због својих својстава нашао је разноврсну примену у прехрамбеној, козметичкој и фармацеутској индустрији. У овом раду, Bacillus ѕubtilis 17Б је изабран као најбољи ПГК продуцер међу педесетак тестираних природних изолата бактерија из овог рода и окарактерисан као глутамат независтан продуцер. Производња ПГК овим новоидентификованим сојем је оптимизована и десетоструко увећана коришћењем Box-Behnken експерименталног дизајна. Чистоћа ПГК након изоловања и пречишћавања из ферметационе течности је потврђена електрофорезом (SDS-PAGE) након бојења метиленским плавим. ПГК је окарактерисана масеном спекроскопијом (ESI MS) и коришћена за добијање новог нанокомпозита са ТiО2. Синтеза ПГК/ТiО2 нанокомпозита, његова структурна анализа и цитотоксични ефекат на ћелијску линију рака грлића материце (HeLa ћелије) је испитан да би се утврдила потенцијална употреба овог новодобијеног материјала у борби против ћелија рака. Нанокомпозит ПГК/ТiО2показао је повећан цитотоксични ефекат на поменуте ћелије рака у поређењу са самим ТiО2.",
journal = "Journal of the Serbian Chemical Society",
title = "A novel PGA/TiO2 nanocomposite prepared with poly(γ-glutamic acid) from the newly isolated Bacillus subtilis 17B strain, Нови ПГК/TiO2 нанокомпозит добијен од поли(γ -глутаминске киселине) из новоизолованог соја bacillus subtilis 17B",
volume = "88",
number = "10",
pages = "985-997",
doi = "10.2298/JSC221116011S"
}

Šokarda Slavić, M., Ralić, V., Nastasijević, B., Matijević, M., Vujčić, Z.,& Margetić, A.. (2023). A novel PGA/TiO2 nanocomposite prepared with poly(γ-glutamic acid) from the newly isolated Bacillus subtilis 17B strain. in Journal of the Serbian Chemical Society, 88(10), 985-997.
https://doi.org/10.2298/JSC221116011S

Šokarda Slavić M, Ralić V, Nastasijević B, Matijević M, Vujčić Z, Margetić A. A novel PGA/TiO2 nanocomposite prepared with poly(γ-glutamic acid) from the newly isolated Bacillus subtilis 17B strain. in Journal of the Serbian Chemical Society. 2023;88(10):985-997.
doi:10.2298/JSC221116011S .

Šokarda Slavić, Marinela, Ralić, Vanja, Nastasijević, Branislav, Matijević, Milica, Vujčić, Zoran, Margetić, Aleksandra, "A novel PGA/TiO2 nanocomposite prepared with poly(γ-glutamic acid) from the newly isolated Bacillus subtilis 17B strain" in Journal of the Serbian Chemical Society, 88, no. 10 (2023):985-997,
https://doi.org/10.2298/JSC221116011S . .

TY  - JOUR
AU  - Pavlović, Ratko
AU  - Dojnov, Biljana
AU  - Šokarda Slavić, Marinela
AU  - Pavlović, Marija
AU  - Slomo, Katarina
AU  - Ristović, Marina
AU  - Vujčić, Zoran
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10303
AB  - Finding a pollen substitute for honey bees that is nutritionally adequate and affordable is a scientific and practical challenge. We attempted a new rational approach and tried to exploit honey bees’ natural cannibalistic behavior. We tested processed insect larvae as a food source that is nutritionally similar to bee brood, and which can easily be produced on a large scale. In cage experiments, monitoring bee mortality, food consumption and changes in bee body parts’ weights showed that flour obtained by grinding dried yellow mealworm larvae has the potential to become an excellent component for pollen substitution. Bees from the cage group fed Tenebrio molitor patties (TG) demonstrated overall best results in comparison to sugar patties fed bee group (CG), yeast patties fed bee group (YG) and pollen patties fed bee group (PG). They did not lose weight as rapidly as the CG, did not defecate inside cages as the YG, nor show increased mortality as the PG. At the same time, TG consumed less food (mean 13.7 g/cage) than CG (16.8 g/cage), YG (20.4 g/cage) and PG (23.9 g/cage) within the period of 28 days. Bees’ gut increase in weight was lowest in the CG, followed by TG and PG and was the highest in the YG which resulted in diarrhea after 14 days. Bees from TG did not lag behind other bees in head, thorax and abdomen weight after 28 days. We demonstrated that processed yellow mealworm larvae (T. molitor) can be used as an ingredient for honey bee feed.
T2  - Journal of Apicultural Research
T1  - In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed
SP  - 1
EP  - 10
DO  - 10.1080/00218839.2022.2080950
ER  - 

@article{
author = "Pavlović, Ratko and Dojnov, Biljana and Šokarda Slavić, Marinela and Pavlović, Marija and Slomo, Katarina and Ristović, Marina and Vujčić, Zoran",
year = "2022",
abstract = "Finding a pollen substitute for honey bees that is nutritionally adequate and affordable is a scientific and practical challenge. We attempted a new rational approach and tried to exploit honey bees’ natural cannibalistic behavior. We tested processed insect larvae as a food source that is nutritionally similar to bee brood, and which can easily be produced on a large scale. In cage experiments, monitoring bee mortality, food consumption and changes in bee body parts’ weights showed that flour obtained by grinding dried yellow mealworm larvae has the potential to become an excellent component for pollen substitution. Bees from the cage group fed Tenebrio molitor patties (TG) demonstrated overall best results in comparison to sugar patties fed bee group (CG), yeast patties fed bee group (YG) and pollen patties fed bee group (PG). They did not lose weight as rapidly as the CG, did not defecate inside cages as the YG, nor show increased mortality as the PG. At the same time, TG consumed less food (mean 13.7 g/cage) than CG (16.8 g/cage), YG (20.4 g/cage) and PG (23.9 g/cage) within the period of 28 days. Bees’ gut increase in weight was lowest in the CG, followed by TG and PG and was the highest in the YG which resulted in diarrhea after 14 days. Bees from TG did not lag behind other bees in head, thorax and abdomen weight after 28 days. We demonstrated that processed yellow mealworm larvae (T. molitor) can be used as an ingredient for honey bee feed.",
journal = "Journal of Apicultural Research",
title = "In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed",
pages = "1-10",
doi = "10.1080/00218839.2022.2080950"
}

Pavlović, R., Dojnov, B., Šokarda Slavić, M., Pavlović, M., Slomo, K., Ristović, M.,& Vujčić, Z.. (2022). In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed. in Journal of Apicultural Research, 1-10.
https://doi.org/10.1080/00218839.2022.2080950

Pavlović R, Dojnov B, Šokarda Slavić M, Pavlović M, Slomo K, Ristović M, Vujčić Z. In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed. in Journal of Apicultural Research. 2022;:1-10.
doi:10.1080/00218839.2022.2080950 .

Pavlović, Ratko, Dojnov, Biljana, Šokarda Slavić, Marinela, Pavlović, Marija, Slomo, Katarina, Ristović, Marina, Vujčić, Zoran, "In pursuit of the ultimate pollen substitute (insect larvae) for honey bee (Apis mellifera) feed" in Journal of Apicultural Research (2022):1-10,
https://doi.org/10.1080/00218839.2022.2080950 . .

TY  - CONF
AU  - Pavlović, Marija
AU  - Margetić, Aleksandra
AU  - Šokarda Slavić, Marinela
AU  - Ristović, Marina
AU  - Pavlović, Ratko
AU  - Nikolić, Stefan
AU  - Vujčić, Zoran
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11010
AB  - Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.
PB  - Belgrade : Faculty of Chemistry : Serbian Biochemical Society
C3  - Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia
T1  - Production and application of pectinases in the liquefaction of apricot and blueberry juice
SP  - 115
EP  - 116
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11010
ER  - 

@conference{
author = "Pavlović, Marija and Margetić, Aleksandra and Šokarda Slavić, Marinela and Ristović, Marina and Pavlović, Ratko and Nikolić, Stefan and Vujčić, Zoran",
year = "2022",
abstract = "Pectinases are widely used in the fruit juice industry for clarification, liquefaction and stabilization of juices 1. One of the biggest problems in the production of fruit juices is the turbidity of the juice, which is mainly caused by the presence of pectin polysaccharides. Therefore, pectinase is used in juice clarification, which breaks down the pectin structure and reduces unwanted cloudiness and sediment2. In this work, the production of pectinases was optimized by solid state fermentation using Aspergillus tubingensis strain, which proved to be an efficient producer of these enzymes. Statistical method Design of Experiment was used to optimize the medium and conditions for enzyme production. The total pectinase activity obtained was determined by the DNS method (47 U/mL). Endo- pectinases activity is determined by reduction of viscosity of pectin solutions. The resulting complex of pectinase enzymes was used for the liquefaction of apricot and blueberry pulp, with a juice yield of 72% and 81%, respectively. Also, apricot juice treated with enzymes was clarified by 77% compared to juice that was not treated with enzymes. Blueberry juice obtained after treatment with pectinase enzymes has a higher antioxidant activity than the untreated juice, as determined by the DPPH assay.",
publisher = "Belgrade : Faculty of Chemistry : Serbian Biochemical Society",
journal = "Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia",
title = "Production and application of pectinases in the liquefaction of apricot and blueberry juice",
pages = "115-116",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11010"
}

Pavlović, M., Margetić, A., Šokarda Slavić, M., Ristović, M., Pavlović, R., Nikolić, S.,& Vujčić, Z.. (2022). Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia
Belgrade : Faculty of Chemistry : Serbian Biochemical Society., 115-116.
https://hdl.handle.net/21.15107/rcub_vinar_11010

Pavlović M, Margetić A, Šokarda Slavić M, Ristović M, Pavlović R, Nikolić S, Vujčić Z. Production and application of pectinases in the liquefaction of apricot and blueberry juice. in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia. 2022;:115-116.
https://hdl.handle.net/21.15107/rcub_vinar_11010 .

Pavlović, Marija, Margetić, Aleksandra, Šokarda Slavić, Marinela, Ristović, Marina, Pavlović, Ratko, Nikolić, Stefan, Vujčić, Zoran, "Production and application of pectinases in the liquefaction of apricot and blueberry juice" in Serbian Biochemical Society : 11th conference - "Amazing Biochemistry" : proceedings ; September 22-23, 2022; Novi Sad, Serbia (2022):115-116,
https://hdl.handle.net/21.15107/rcub_vinar_11010 .