TY  - JOUR
AU  - Jovanović, Marina
AU  - Vojvodić, Petar
AU  - Tenji, Dina
AU  - Tomić, Nina
AU  - Nešić, Jovana
AU  - Mitić-Ćulafić, Dragana
AU  - Miočinović, Jelena
PY  - 2023
UR  - https://www.mdpi.com/2311-5637/9/8/745
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6423
AB  - Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.
T2  - Fermentation
T2  - Fermentation
T1  - Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability
IS  - 8
SP  - 745
VL  - 9
DO  - 10.3390/fermentation9080745
ER  - 

@article{
author = "Jovanović, Marina and Vojvodić, Petar and Tenji, Dina and Tomić, Nina and Nešić, Jovana and Mitić-Ćulafić, Dragana and Miočinović, Jelena",
year = "2023",
abstract = "Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.",
journal = "Fermentation, Fermentation",
title = "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability",
number = "8",
pages = "745",
volume = "9",
doi = "10.3390/fermentation9080745"
}

Jovanović, M., Vojvodić, P., Tenji, D., Tomić, N., Nešić, J., Mitić-Ćulafić, D.,& Miočinović, J.. (2023). Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation, 9(8), 745.
https://doi.org/10.3390/fermentation9080745

Jovanović M, Vojvodić P, Tenji D, Tomić N, Nešić J, Mitić-Ćulafić D, Miočinović J. Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation. 2023;9(8):745.
doi:10.3390/fermentation9080745 .

Jovanović, Marina, Vojvodić, Petar, Tenji, Dina, Tomić, Nina, Nešić, Jovana, Mitić-Ćulafić, Dragana, Miočinović, Jelena, "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability" in Fermentation, 9, no. 8 (2023):745,
https://doi.org/10.3390/fermentation9080745 . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Jovanović, Marina
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Mitić‑Ćulafić, Dragana
AU  - Živković Semren, Tanja
AU  - Veljović, Sonja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5954
AB  - Herbal residues from the production and processing of medicinal plants are usually discarded as waste material. Plantago major is an edible plant, traditionally used for medicinal purposes, having wide application in the pharmaceutical and cosmetics industry, usually in the form of liquid extracts and tinctures. In this work, extracts of P. major leaves waste remaining after industrial tincture production and dried leaves used initially for tincture production were investigated and compared. Methods: The chemical composition was obtained by FTIR analysis, whereas polyphenolic profile was assessed by HPLC. Antioxidant activity, sun protection factor (SPF), cytotoxic activity against colon carcinoma (HCT116) and melanoma (Hs294T) human cell lines as well as antistaphylococcal activity against S. aureus ATCC strains and one clinical isolate were also evaluated. Results: FTIR analysis revealed wider chemical diversity in waste samples than in initial plant material. Among detected phenolics, chlorogenic acid, luteolin, and rutin were the most abundant in all extracts, whereas luteolin was even higher in the waste. Waste extracts had a significantly lower sun protection factor (SPF) when compared to initial dried leaves. On the contrary, cytotoxic activity of waste extracts against tested human cell lines were more efficient when compared to initial dried leaves, which can be attributed to the higher luteolin content in tincture residues. Both waste and initial dried leaves extracts exhibited antibacterial activity against all tested S. aureus strains at higher tested concentrations. Conclusion: P. major waste remaining after industrial tincture production represents high-value material with great valorization potential. Graphic abstract: [Figure not available: see fulltext.]
PB  - Springer Science and Business Media B.V.
T2  - Waste and Biomass Valorization
T1  - Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties
DO  - 10.1007/s12649-021-01608-6
ER  - 

@article{
author = "Petrović, Marija and Jovanović, Marina and Lević, Steva and Nedović, Viktor and Mitić‑Ćulafić, Dragana and Živković Semren, Tanja and Veljović, Sonja",
year = "2021",
abstract = "Herbal residues from the production and processing of medicinal plants are usually discarded as waste material. Plantago major is an edible plant, traditionally used for medicinal purposes, having wide application in the pharmaceutical and cosmetics industry, usually in the form of liquid extracts and tinctures. In this work, extracts of P. major leaves waste remaining after industrial tincture production and dried leaves used initially for tincture production were investigated and compared. Methods: The chemical composition was obtained by FTIR analysis, whereas polyphenolic profile was assessed by HPLC. Antioxidant activity, sun protection factor (SPF), cytotoxic activity against colon carcinoma (HCT116) and melanoma (Hs294T) human cell lines as well as antistaphylococcal activity against S. aureus ATCC strains and one clinical isolate were also evaluated. Results: FTIR analysis revealed wider chemical diversity in waste samples than in initial plant material. Among detected phenolics, chlorogenic acid, luteolin, and rutin were the most abundant in all extracts, whereas luteolin was even higher in the waste. Waste extracts had a significantly lower sun protection factor (SPF) when compared to initial dried leaves. On the contrary, cytotoxic activity of waste extracts against tested human cell lines were more efficient when compared to initial dried leaves, which can be attributed to the higher luteolin content in tincture residues. Both waste and initial dried leaves extracts exhibited antibacterial activity against all tested S. aureus strains at higher tested concentrations. Conclusion: P. major waste remaining after industrial tincture production represents high-value material with great valorization potential. Graphic abstract: [Figure not available: see fulltext.]",
publisher = "Springer Science and Business Media B.V.",
journal = "Waste and Biomass Valorization",
title = "Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties",
doi = "10.1007/s12649-021-01608-6"
}

Petrović, M., Jovanović, M., Lević, S., Nedović, V., Mitić‑Ćulafić, D., Živković Semren, T.,& Veljović, S.. (2021). Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties. in Waste and Biomass Valorization
Springer Science and Business Media B.V...
https://doi.org/10.1007/s12649-021-01608-6

Petrović M, Jovanović M, Lević S, Nedović V, Mitić‑Ćulafić D, Živković Semren T, Veljović S. Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties. in Waste and Biomass Valorization. 2021;.
doi:10.1007/s12649-021-01608-6 .

Petrović, Marija, Jovanović, Marina, Lević, Steva, Nedović, Viktor, Mitić‑Ćulafić, Dragana, Živković Semren, Tanja, Veljović, Sonja, "Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties" in Waste and Biomass Valorization (2021),
https://doi.org/10.1007/s12649-021-01608-6 . .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Petrović, Marija
AU  - Miočinović, Jelena
AU  - Zlatanović, Snežana
AU  - Laličić-Petronijević, Jovanka
AU  - Mitić-Culafić, Dragana
AU  - Gorjanović, Stanislava
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5262
AB  - To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
PB  - MDPI, BASEL
T2  - Foods
T1  - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
IS  - 6
VL  - 9
DO  - 10.3390/foods9060763
ER  - 

@article{
author = "Jovanović, Marina and Petrović, Marija and Miočinović, Jelena and Zlatanović, Snežana and Laličić-Petronijević, Jovanka and Mitić-Culafić, Dragana and Gorjanović, Stanislava",
year = "2020",
abstract = "To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour",
number = "6",
volume = "9",
doi = "10.3390/foods9060763"
}

Jovanović, M., Petrović, M., Miočinović, J., Zlatanović, S., Laličić-Petronijević, J., Mitić-Culafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods
MDPI, BASEL., 9(6).
https://doi.org/10.3390/foods9060763

Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić-Petronijević J, Mitić-Culafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6).
doi:10.3390/foods9060763 .

Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić-Petronijević, Jovanka, Mitić-Culafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020),
https://doi.org/10.3390/foods9060763 . .