Vol 78, No 3 - Abstracts

JSCS Vol 78, No. 3

Publication of this issue is financially co-supported by

Faculty of Chemistry, University of Belgrade

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This issue of the Journal of the Serbian Chemical Society contains selected articles from The Belgrade International Food Conference held in Belgrade, Serbia on 26–28 October, 2012. The conference was organized by the Center for Food Science and Molecular Biotechnology of the Faculty of Chemistry, University of Belgrade within an EU-funded project FCUB ERA “Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a center of excellence in food science and molecular biotechnology in the region of the western Balkan”.

Whole issue - PDF 2,379 KB

J. Serb. Chem. Soc. 78 (3) 313 (2013) Editorial

EDITORIAL

Full Article - PDF 85 KB

J. Serb. Chem. Soc. 78 (3) 315–320 (2013)

UDC 616–056.3:641.3:66.0:577.1+54.061+615.37; JSCS–4418; doi: 10.2298/JSC121022002H; Survey

SURVEY

Authentication of food allergens

KARIN HOFFMANN-SOMMERGRUBER

Department of Pathophysiology and Allergy Research, University of Vienna, Austria

(Received 22 October 2012, revised 2 January 2013)

Pure allergen batches are required for precise personalised diagnosis of food allergies. Furthermore, they can be used to develop sensitive allergen detection assays in foods and are valuable tools to develop novel immunetherapies. However, these reagents have to be well characterised and have to meet certain quality criteria. Within the EU-Project EuroPrevall, the concept of an allergen library comprising the most important food allergens from animal- and plant-derived foods was developed together with a catalogue of physico-chemical and immunological properties that had to be investigated. In close cooperation, partners from academia and the biotech industry applied well-established laboratory techniques as well as novel high throughput assays to analyse the most important features of the final protein batches. It is expected that this proof of concept will contribute to improved authentication of allergens for both routine application in allergy diagnosis and treatment and risk assessment in food production.

Keywords: food allergens; IgE; diagnosis.

Full Article - PDF 153 KB Available OnLine: 09. 01. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 321–331 (2013)

UDC 634.58+616–022.8:641.3; JSCS–4419; doi: 10.2298/JSC121105007P; Review

REVIEW

What makes peanuts so allergenic?

ARND PETERSEN, WOLF-MEINHARD BECKER and UTA JAPPE

Division of Clinical and Molecular Allergology, Research Center Borstel, Airway Research Center North (ARCN), Member of the German Center for Lung Research, Borstel, Germany

(Received 5 October 2012, revised 24 January 2013)

Peanut allergy belongs to one of the most severe food allergies. So far 12 peanut allergens have been registered by the IUIS Allergen Nomenclature Subcommittee. The different peanut allergens and factors that contribute to allergenicity are described herein. Peanut contains several class I food allergens (especially Ara h 1, 2, 3) that are stable against heat denaturation and proteolytic digestion and represent storage proteins. These allergens are often associated with severe allergic reactions. Additionally, peanut contains class II food allergens (Ara h 5 and 8), where the IgE reactivity is caused by cross reactions to inhalant allergens. These allergens are mostly associated with mild to moderate allergic reactions. However, the severity of the symptoms may change by involvement of additional factors. The peanut matrix consists to about 50 % of lipids, and allergen–lipid associations have been shown for several peanut allergens. Further factors influencing allergenicity depend on the peanut variety, geographical differences and alterations in food processing. Finally, the physiological function of allergens and the mechanisms by which they interact with the immune system are further modulating factors. Thus, the specific allergen structure, matrix, genetic variations, geographic alterations and further augmentation factors are important parAMeters that induce and influence allergenicity.

Keywords: allergenicity; augmentation factors; class I and II food allergens; epitope; IgE reactivity.

Full Article - PDF 212 KB Available OnLine: 25. 01. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 333–352 (2013)

UDC *Kiwifruit:615.06:616–097:616–056.3; JSCS–4420; doi: 10.2298/JSC121210011P; Review

REVIEW

Kiwifruit as a food allergen source

MILICA POPOVIĆ, MILICA GROZDANOVIĆ and MARIJA GAVROVIĆ-JANKULOVIĆ

Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia

(Received 12 December 2012, revised 30 January 2013)

Since its first appearance on the market, kiwifruit has become very popular in the human diet due to its pleasant taste, low caloric value and high content of vitAMin C. However, kiwifruit allergy has become a frequent cause of type I hypersensitivity in the western society. The molecular basis for kiwifruit allergy has been ascribed to up-to-now 11 identified IgE reactive molecules. They are proteins and glycoproteins with a molecular mass between 10 and 50 kDa. The major kiwifruit allergen is a cysteine protease denoted as Act d 1, which represents 50 % of the soluble protein extract. Due to differences in the abundance of the protein components and biological activity, the quality of kiwifruit extracts intended for allergy diagnosis can vary in content and AMount of IgE reactive molecules. In addition, the quality of allergen extracts for allergy diagnosis depends on the fruit ripening stage and storage conditions. In terms of clinical reactivity, it has become evident that kiwifruit allergy is not a homogeneous disorder. Different patterns of IgE reactivity accompany several clinical subgroups that have been identified in different geographical regions. In the last decade, enormous progress has been made in the isolation and characterization of kiwifruit allergens. This paper presents an overview of the structural features of kiwifruit allergens.

Keywords: allergy; kiwifruit; food allergens; IgE reactivity.

Full Article - PDF 242 KB Available OnLine: 04. 02. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 353–363 (2013)

UDC 577.161.2:616–056.3:616.514:615.37; JSCS–4421; doi: 10.2298/JSC121022003G; Review

REVIEW

VitAMin D and allergies

GURO GAFVELIN

Karolinska Institute, Department of Medicine, Clinical Immunology and Allergy Unit,
Karolinska University Hospital, 17176 Stockholm, Sweden

(Received 22 October 2012, revised 7 January 2013)

An increasing AMount of evidence has established that the biologically active form of vitAMin D, 1,25-dihydroxyvitAMin D3, possesses immuneregulatory properties. VitAMin D exerts its effects through binding to the nuclear vitAMin D receptor (VDR), which is expressed by cells of the immune system. Most of the immunological effects mediated by vitAMin D–VDR are regulatory, inhibiting adaptive immune responses. It has become apparent that the incidence of vitAMin D insufficiency is surprisingly high in the general population. A link between low vitAMin D serum levels and the increased prevalence of allergic diseases has been proposed. This possible connection was investigated in numerous studies on associations between vitAMin D serum concentrations and different allergic conditions, as well as studies on the effect of vitAMin D supplementation. Although there is some evidence for a protective role of vitAMin D in asthma, no consensus on the role of vitAMin D in allergic disease has yet been reached. Still, treatment strategies involving vitAMin D supplementation to risk groups, combinatorial corticosteroid and vitAMin D treatment in asthma and vitAMin D as an immunomodulator in allergen-specific immunotherapy show promise for the future.

Keywords: vitAMin D; allergy; immunomodulator.

Full Article - PDF 195 KB Available OnLine: 12. 01. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 365–379 (2013)

UDC 616.379–008.64+615.8+633.879.6:615.27; JSCS–4422; doi: 10.2298/JSC121026136D; Review

REVIEW

Ameliorating effects of antioxidative compounds from four plant extracts in experimental models of diabetes

SVETLANA DINIĆ, ALEKSANDRA USKOKOVIĆ, MIRJANA MIHAILOVIĆ, NEVENA GRDOVIĆ, JELENA ARAMBAŠIĆ, JELENA MARKOVIĆ, GORAN POZNANOVIĆ and MELITA VIDAKOVIĆ

Department of Molecular Biology, Institute for Biological Research, University of Belgrade, Bulevar despota Stefana 142, 11060 Belgrade, Serbia

(Received 26 October, revised 6 December 2012)

Given that oxidative stress plays a major role in pancreatic β-cell dysfunction and ultimate destruction, as well as in different complications of diabetes, therapy with antioxidants has assumed an important place in the management of diabetes. The relatively limited effects of established antioxidant compounds have stimulated efforts to develop new therapeutic strategies, e.g. to increase the endogenous antioxidant defences through pharmacological modulation of key antioxidant enzymes. Plant extracts are gaining popularity in treating diabetes because many substances synthesized by higher plants and fungi possess antioxidant activities and can prevent or protect tissues against the dAMaging effects of free radicals. This review summarizes experimental models of diabetes and possible mechanisms that lie behind the antioxidative effects of α-lipoic acid (LA), a powerful antioxidant and compound that stimulates cellular glucose uptake, as well as of plant extracts from sweet chestnut (Castanea sativa), edible mushroom (Lactarius deterrimus) and natural products containing β-glucans in the treatment of diabetes. Their roles in preventing pancreatic β-cell death and in AMeliorating the effects of severe diabetic complications are discussed.

Keywords: diabetes; oxidative stress; lipoic acid; plant antioxidants.

Full Article - PDF 748 KB Available OnLine: 08. 12. 2012. Cited by

J. Serb. Chem. Soc. 78 (3) 381–394 (2013)

UDC 577.161.5:615.155.3:615.273:599.323.4; JSCS–4423; doi: 10.2298/JSC121114010D; Original scientific paper

Strain differences in the toxicity of the vitAMin K antagonist warfarin in rats

JELENA DJOKIĆ*, MARINA NINKOV*, ALEKSANDRA POPOV ALEKSANDROV*, IVANA MIRKOV*, VESNA SUBOTA**, LUKA MIHAJLOVIĆ***, MARIJA STOJADINOVIĆ***, DRAGANA STANIĆ-VUČINIĆ***, DRAGAN KATARANOVSKI*^,**** and MILENA KATARANOVSKI*^,****

University of Belgrade, Institute for Biological Research “Siniša Stanković”, Bulevar despota Stefana 142, Belgrade, Serbia

*Military Medical Academy, Institute for Biochemistry, Crnotravska 17, Belgrade, Serbia

***University of Belgrade, Faculty of Chemistry, Studentski trg 16, Belgrade, Serbia

****University of Belgrade, Faculty of Biology, Studentski trg 16, Belgrade, Serbia

(Received 14 November 2012, revised 30 January 2013)

Warfarin (3-(a-acetonylbenzyl)-4-hydroxy coumarin) is a vitAMin K (VK) antagonist that inhibits vitAMin K-dependent (VKD) processes, such as blood coagulation. It also exerts an influence on some non-VKD-related activities. In this study, the effect of sub-acute (30-day) oral warfarin (2 and 1 mg L-1) intake on hematological parAMeters was exAMined in two rat strains, Albino Oxford (AO) and Dark Agouti (DA), that differ in their sensitivity to certain chemicals. Greater susceptibility to the anticoagulant effect of 2 mg L-1 of warfarin was observed in AO rats and was associated with an increase in the relevant hematological parAMeters in this strain. Although both strains responded to 2 mg L-1 of warfarin with quantitative changes in the peripheral blood leukocytes, differential bone marrow and lung responses were observed. Strain-related differences in the pro-inflAMmatory activity of peripheral blood granulocytes and in mononuclear cell IFN-γ production were observed. Recognition of differences in quantitative and qualitative effects of oral warfarin on processes other than hemostasis might be of relevance for those humans who are on warfarin therapy.

Keywords: warfarin; rats; anticoagulant effect; hematology; peripheral blood leukocytes.

Full Article - PDF 482 KB Available OnLine: 03. 02. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 395–405 (2013)

UDC *Arthrospira:547.458+66.094.522:641.1/.3; JSCS–4424; doi: 10.2298/JSC121020152S; Review

REVIEW

Health aspects of Spirulina (Arthrospira) microalga food supplement

THEODORE G. SOTIROUDIS and GEORGIOS T. SOTIROUDIS

Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, Athens 11635, Greece

(Received 20 October, revised 18 December 2012)

Spirulina, now nAMed Arthrospira, is a microscopic and filAMentous cyanobacterium that has a long history of use as a safe food, lacking toxicity. It is commercially produced in large outdoor ponds under controlled conditions. The aim of this review article is to summarize the recent available information concerning the human clinical potential and applications of Spirulina, as well as clinical data related to the safety and side effects of Spirulina. Potential health benefits of Spirulina are mainly due to its chemical composition, which includes proteins (the highest protein content of any natural food, 55–70 %), carbohydrates, essential AMino acids, minerals (especially iron), essential fatty acids, vitAMins and pigments. In this respect, three major bioactive components of Spirulina, the protein phycocyanin (a biliprotein pigment), sulfated polysaccharides and gAMma linolenic acid seem to play significant roles in imparting improved human body functions. Furthermore, new experimental evidence supports the immunomodulation and antiviral effects of Spirulina supplementation. According to the Dietary Supplements Information Expert Committee of the United States Pharmacopeial Convention, the available clinical evidence does not indicate a serious risk to health or other public health concerns due to Spirulina. However, a few cases of severe side effects have been reported.

Keywords: cyanobacterium; phycocyanin; phycocyanobilin; sulfated polysaccharides.

Full Article - PDF 206 KB Available OnLine: 24. 12. 2012. Cited by

J. Serb. Chem. Soc. 78 (3) 407–415 (2013)

UDC 631.1.017+633:66.0:577.1:615.9.000.57; JSCS–4425; doi: 10.2298/JSC121105158V; Survey

SURVEY

Plant molecular farming: opportunities and challenges

RUMYANA VALKOVA, ELENA APOSTOLOVA and SAMIR NAIMOV

University of Plovdiv, Department of Plant Physiology and Molecular Biology,Plovdiv 4000, Bulgaria

(Received 5 November, revised 16 December 2012)

Modern human life is impossible without products derived from classical, contemporary biotechnology. However, large-scale production of biotechnology wares opens a discussion about the economic impact, waste management, biosafety, and bioethical issues. Plant molecular farming offers a relatively inexpensive option for the yielding of many valuable products and demonstrates a number of advantages over classical technologies, but also raises the questions of further development perspectives, hazard identification and risk assessment. This review is focused on these two questions: opportunities offered and challenges faced by modern plant molecular farming systems.

Keywords: molecular farming; biohazard; plant biotechnologies.

Full Article - PDF 322 KB Available OnLine: 29. 12. 2012. Cited by

J. Serb. Chem. Soc. 78 (3) 417–427 (2013)

UDC 634.10:577.15:547.458+577.152.3:547.458.87; JSCS–4426; doi: 10.2298/JSC121123004B; Survey

SURVEY

Contribution of cell wall-modifying enzymes to the texture of fleshy fruits. The exAMple of apple

ESTELLE BONNIN and MARC LAHAYE

INRA, UR 1268 Biopolymères, Interactions, Assemblages, BP 71627, 44316 Nantes, France

(Received 11 November 2012, revised 8 January 2013)

The cell walls of fleshy fruits consist of polysaccharide assemblies (pectin, hemicelluloses and cellulose), the structure and interactions of which vary depending on the genetics of the fruit, and its stage and conditions of development. The establishment and the structural reorganization of the assemblies result from enzyme/protein consortia acting in muro. The texture of fleshy fruits is one of the major criteria for consumer choice. It impacts also post-harvest routes and transformation processes. Disassembly of fruit cell wall polysaccharides largely induces textural changes during ripening but the precise role of each polysaccharide and each enzyme remains unclear. The changes of cell wall polysaccharides during fruit ripening have mainly emphasized a modulation of the fine chemical structure of pectins by hydrolases, lyases, and esterases. This restructuring also involves a reorganization of hemicelluloses by hydrolases/transglycosidases and a modulation of their interactions with the cellulose by non-catalytic proteins, such as expansin. Apple is the third most produced fruit in the world and has been the subject of studies about fruit quality. This paper presents some of the results to date about the enzymes/ proteins involved in fruit ripening with particular emphasis on apple.

Keywords: hemicelluloses; ripening; softening; polysaccharide-hydrolases; xyloglucan-transglycosidase.

Full Article - PDF 253 KB Available OnLine: 12. 01. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 429–443 (2013)

UDC *Aronia melanocarpa:57–188:615.27:543.067; JSCS–4427; doi: 10.2298/JSC121213020K; Original scientific paper

Biological activity of Aronia melanocarpa antioxidants pre-screening in an intervention study design

ALEKSANDRA KONIĆ RISTIĆ, TATJANA SRDIĆ-RAJIĆ*, NEVENA KARDUM and MARIJA GLIBETIĆ

Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Dr Subotića 4, 11000 Belgrade, Serbia

*Institute of Oncology and Radiology, University of Belgrade, Dr Subotića 13, 11000 Belgrade, Serbia

(Received 13 December 2012, revised 7 February 2013)

The beneficial effects of black chokeberry fruits and juices in health promotion and prevention of chronic diseases shown in both epidemiological and dietary intervention studies are often connected with their antioxidant activity. The aim of this study was to investigate the total phenolics and anthocyanins content, chemical antioxidant activity (DPPH-assay), antioxidant protection in erythrocytes and anti-platelet activity in vitro of three different chokeberry products: commercial and fresh pure chokeberry juice and a crude lyophilized water–ethanol extract of chokeberry fruits, as part of their pre-clinical evaluation. The obtained results indicated differences in chemical composition and antioxidant activity of the investigated products. Cellular effects, including both in vitro anti-platelet and antioxidant effects, were not directly correlated with the chemical antioxidant activity and the results obtained in vitro for anti-platelet effects were only partially consistent with the results obtained in vivo, in a pilot intervention trial. In conclusion, chemical analyses and in vitro experiments on foods and their bioactive substances are a valuable pre-screening tool for the evaluation of their biological activity. However, extrapolation of the obtained results to the in vivo settings is often limited and influenced by the bioavailability and metabolism of native dietary compounds or interactions with differrent molecules within the human body.

Keywords: chokeberry; erythrocytes; platelets; DPPH assay; flow cytometry.

Full Article - PDF 701 KB Available OnLine: 17. 02. 2013. Cited by

J. Serb. Chem. Soc. 78 (3) 443–459 (2013)

UDC 547.466.1/.2+66–96:544.022.004.12; JSCS–4428; doi: 10.2298/JSC120810155S; Review

REVIEW

The modifications of bovine β-lactoglobulin – effects on its structural and functional properties

DRAGANA STANIĆ-VUČINIĆ and TANJA ĆIRKOVIĆ VELIČKOVIĆ

Faculty of Chemistry, University of Belgrade, Studentski trg 16, P. O. Box 158, 11001 Belgrade, Serbia

(Received 10 August, revised 8 December 2012)

Abstract: Due to its excellent techno-functional properties, high nutritional value and low cost, β-lactoglobulin (BLG), the main protein in whey, is a frequently used additive in wide range of food products. It is also considered as an acid-resistant drug carrier for the delivery of pharmaceutical and nutraceutical agents. However, BLG is the main allergen of milk. A variety of methods has been explored for the modification of BLG in attempts to improve its functional properties and to decrease its allergenicity. Due to its compact globular structure, BLG is relatively resistant to modifications, especially under mild conditions. BLG can be modified by physical, chemical and enzymatic treatments. Although chemical modifications offer efficient routes to the alteration of the structural and functional properties of proteins, they are associated with safety concerns. In the last decade, there is a tendency for application of novel non-thermal physical processing methods, as well as enzymes in order to obtain BLG derivatives with desirable properties. The objective of this review is to overview the chemical, physical and enzymatic processing techniques utilized to modify BLG and their effects on the structural and functional properties of BLG.

Keywords: β-lactoglobulin; modification; chemical; physical; enzymatic; functional.

Full Article - PDF 267 KB Available OnLine: 25. 12. 2012. Cited by

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