Ulrih, Nataša Poklar

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  • Ulrih, Nataša Poklar (4)

Author's Bibliography

Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol

Jovanović, Aleksandra A.; Balanc, Bojana; Djordjević, Verica B.; Ota, Ajda; Skrt, Mihaela; Savikin, Katarina; Bugarski, Branko; Nedović, Viktor; Ulrih, Nataša Poklar

(Elsevier, Amsterdam, 2019)

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Ota, Ajda
AU  - Skrt, Mihaela
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4992
AB  - Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol
VL  - 183
DO  - 10.1016/j.colsurfb.2019.110422
ER  - 
@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Djordjević, Verica B. and Ota, Ajda and Skrt, Mihaela and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2019",
abstract = "Multifunctional liposomes incorporating beta-sitosterol were developed for delivery of gentisic acid (GA). The interactions of both compounds with phospholipid bilayer were interpreted viaeffects of different beta-sitosterol content (0, 20 and 50 mol %) and different gentisic acid to lipid ratio (n(GA)/n(lip) from 10(-5) to 1) on membrane fluidity and thermotropic properties. Multilamellar vesicles of phosphatidylcholines (with size range between 1350 and 1900 nm) effectively encapsulated GA (54%) when n(GA)/n(lip) was higher than 0.01. Suppression of lipid peroxidation was directly related to concentration of GA. The resistance to diffusion of gentisic acid from liposomes increased for (similar to)50% in samples incorporating 50 mol % beta-sitosterol compared to sterol-free liposomes. Finally, simulated in vitro gastrointestinal conditions showed that the release was mainly affected by low pH of simulated gastric fluid and the presence of cholates in simulated intestinal fluid, rather than by enzymes activity.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol",
volume = "183",
doi = "10.1016/j.colsurfb.2019.110422"
}
Jovanović, A. A., Balanc, B., Djordjević, V. B., Ota, A., Skrt, M., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2019). Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 183.
https://doi.org/10.1016/j.colsurfb.2019.110422
Jovanović AA, Balanc B, Djordjević VB, Ota A, Skrt M, Savikin K, Bugarski B, Nedović V, Ulrih NP. Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol. in Colloids and Surfaces B-Biointerfaces. 2019;183.
doi:10.1016/j.colsurfb.2019.110422 .
Jovanović, Aleksandra A., Balanc, Bojana, Djordjević, Verica B., Ota, Ajda, Skrt, Mihaela, Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Effect of gentisic acid on the structural-functional properties of liposomes incorporating beta-sitosterol" in Colloids and Surfaces B-Biointerfaces, 183 (2019),
https://doi.org/10.1016/j.colsurfb.2019.110422 . .
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Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics

Jovanović, Aleksandra A.; Balanc, Bojana; Ota, Ajda; Grabnar, Pegi Ahlin; Djordjević, Verica B.; Savikin, Katarina; Bugarski, Branko; Nedović, Viktor; Ulrih, Nataša Poklar

(Wiley, Hoboken, 2018)

TY  - JOUR
AU  - Jovanović, Aleksandra A.
AU  - Balanc, Bojana
AU  - Ota, Ajda
AU  - Grabnar, Pegi Ahlin
AU  - Djordjević, Verica B.
AU  - Savikin, Katarina
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Ulrih, Nataša Poklar
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4666
AB  - The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics
IS  - 9
VL  - 120
DO  - 10.1002/ejlt.201800039
ER  - 
@article{
author = "Jovanović, Aleksandra A. and Balanc, Bojana and Ota, Ajda and Grabnar, Pegi Ahlin and Djordjević, Verica B. and Savikin, Katarina and Bugarski, Branko and Nedović, Viktor and Ulrih, Nataša Poklar",
year = "2018",
abstract = "The influence of different phospholipid types (pure phospholipids 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine, POPC, 1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC, and one commercial phospholipid mixture, Lipoid H100), sterol types (cholesterol vs. -sitosterol), and various sterol concentrations (5-50mol%) on liposomal membrane fluidity, thermotropic properties, liposome size, zeta potential, and lipid oxidation kinetics using fluorescent lipid probe BODIPY 581/591 C-11 (4,4-difluoro-5-[4-phenyl-1,3-butadienyl]-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid) are investigated. DPPC bilayer is more rigid than POPC and phospholipids mixture membranes. Pure DPPC gives the smallest liposomes, while liposomes of Lipoid H100 have the largest diameter. Both sterols reduce membrane fluidity of all liposomes, increase absolute zeta potential, cause significant changes in particle size, and decrease phase transition temperature (T-m) and enthalpy of DPPC. POPC/-sitosterol liposomes exhibit the most significant lipid oxidation of the lipophilic probe. Along with beneficial effects of phytosterols on human health, better membrane fluidity, more favorable and stabilizing interactions with phospholipids, smaller vesicle size, and enhanced physical stability in comparison to cholesterol are some of the encouraging results for the use of -sitosterol in liposome formulations for potential application in foods, pharmaceutics, and cosmetics.Practical Applications: Adjusting the composition of liposomal membrane (lipid type, sterol type, and concentration) can be used as a tool to control membrane fluidity, permeability, and thermotropic properties, and thus predict release properties, physical, thermal, and oxidative stability. A commercial phospholipid mixture of different natural phospholipids with impurities creates less uniform liposomal membrane that is characterized by higher fluidity in comparison to DPPC. The type of phospholipid has huge influence on MLVs size. -sitosterol, which is a phytosterol with beneficial effects on human health can be used as a replacement for cholesterol in liposomal formulations, but with the following in mind: -sitosterol reduces fluidity of the phospholipid bilayer to a lesser extent than cholesterol, -sitosterol gives smaller MLVs than cholesterol, DPPC/-sitosterol SUVs are bigger than 100nm in diameter (relevant for intravenous administration), MLVs with 30mol% of -sitosterol can be considered as physically stable (unlike those with cholesterol), irrespective to the phospholipid type.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics",
number = "9",
volume = "120",
doi = "10.1002/ejlt.201800039"
}
Jovanović, A. A., Balanc, B., Ota, A., Grabnar, P. A., Djordjević, V. B., Savikin, K., Bugarski, B., Nedović, V.,& Ulrih, N. P.. (2018). Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 120(9).
https://doi.org/10.1002/ejlt.201800039
Jovanović AA, Balanc B, Ota A, Grabnar PA, Djordjević VB, Savikin K, Bugarski B, Nedović V, Ulrih NP. Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics. in European Journal of Lipid Science and Technology. 2018;120(9).
doi:10.1002/ejlt.201800039 .
Jovanović, Aleksandra A., Balanc, Bojana, Ota, Ajda, Grabnar, Pegi Ahlin, Djordjević, Verica B., Savikin, Katarina, Bugarski, Branko, Nedović, Viktor, Ulrih, Nataša Poklar, "Comparative Effects of Cholesterol and -Sitosterol on the Liposome Membrane Characteristics" in European Journal of Lipid Science and Technology, 120, no. 9 (2018),
https://doi.org/10.1002/ejlt.201800039 . .
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Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids

Balanc, Bojana; Ota, Ajda; Djordjević, Verica B.; Sentjurc, Marjeta; Nedović, Viktor; Bugarski, Branko; Ulrih, Nataša Poklar

(Wiley, Hoboken, 2015)

TY  - JOUR
AU  - Balanc, Bojana
AU  - Ota, Ajda
AU  - Djordjević, Verica B.
AU  - Sentjurc, Marjeta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ulrih, Nataša Poklar
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3683
AB  - The influence of resveratrol encapsulated into liposomes (prepared with a commercial lipid mixture of phospholipids, phospolipon 90NG, using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance (EPR) spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. Two fluorophores and two spin probes were used to monitor the characteristics of membranes made from a commercial mixture of phosphatidylcholine. Resveratrol was positioned rather in the inner part of the liposome membranes causing reduction in membrane fluidity. Moreover, resveratrol induced a concentration-dependent decrease in the gel-to-liquid crystalline phase transition temperature (from 41.3 to 38.3 degrees C, for a saturated 1,2-dipalmitoyl-sn-glycero-3-phospatidylcholine bilayer). The antioxidant activity of resveratrol was confirmed by its 95% inhibition of lipid peroxidation, compared to liposomes without resveratrol exposed to the same conditions. Similarly, EPR spectroscopy spin trapping showed an 87% reduction in the spectra intensity of the hydroxyethyl radical, which indicates the efficiency of resveratrol for inhibition of OH radical production. Practical applications: Resveratrol is in the limelight all over the world as a health-beneficial compound widely investigated as natural antioxidant suitable for prevention of human cardiovascular diseases and inhibition of low-density lipoproteins oxidation. Public interest in prevention of diseases through enriched staple foods grows each day. Nonetheless, addition of antioxidants to aqueous-based food can be limited due to their troublesome characteristics. Liposomes are nanocarriers that may be used to overcome the disadvantages and they can be used for food applications. Liposomes could be prepared using only natural components and therefore the new formulations could be quickly implemented. Still, the application of liposomes in food systems is not widespread due to time consuming manufacturing processes and high costs. The presented results provide marks and suggestions to food manufacturers and scientists on how to make broader use of resveratrol-loaded liposomes which add value and improve the quality of existing food products. The influence of resveratrol encapsulated into liposomes (prepared using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. The antioxidant activity of resveratrol was confirmed by its inhibition of lipid peroxidation and by spin trapping.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids
EP  - 1626
IS  - 10
SP  - 1615
VL  - 117
DO  - 10.1002/ejlt.201400481
ER  - 
@article{
author = "Balanc, Bojana and Ota, Ajda and Djordjević, Verica B. and Sentjurc, Marjeta and Nedović, Viktor and Bugarski, Branko and Ulrih, Nataša Poklar",
year = "2015",
abstract = "The influence of resveratrol encapsulated into liposomes (prepared with a commercial lipid mixture of phospholipids, phospolipon 90NG, using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance (EPR) spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. Two fluorophores and two spin probes were used to monitor the characteristics of membranes made from a commercial mixture of phosphatidylcholine. Resveratrol was positioned rather in the inner part of the liposome membranes causing reduction in membrane fluidity. Moreover, resveratrol induced a concentration-dependent decrease in the gel-to-liquid crystalline phase transition temperature (from 41.3 to 38.3 degrees C, for a saturated 1,2-dipalmitoyl-sn-glycero-3-phospatidylcholine bilayer). The antioxidant activity of resveratrol was confirmed by its 95% inhibition of lipid peroxidation, compared to liposomes without resveratrol exposed to the same conditions. Similarly, EPR spectroscopy spin trapping showed an 87% reduction in the spectra intensity of the hydroxyethyl radical, which indicates the efficiency of resveratrol for inhibition of OH radical production. Practical applications: Resveratrol is in the limelight all over the world as a health-beneficial compound widely investigated as natural antioxidant suitable for prevention of human cardiovascular diseases and inhibition of low-density lipoproteins oxidation. Public interest in prevention of diseases through enriched staple foods grows each day. Nonetheless, addition of antioxidants to aqueous-based food can be limited due to their troublesome characteristics. Liposomes are nanocarriers that may be used to overcome the disadvantages and they can be used for food applications. Liposomes could be prepared using only natural components and therefore the new formulations could be quickly implemented. Still, the application of liposomes in food systems is not widespread due to time consuming manufacturing processes and high costs. The presented results provide marks and suggestions to food manufacturers and scientists on how to make broader use of resveratrol-loaded liposomes which add value and improve the quality of existing food products. The influence of resveratrol encapsulated into liposomes (prepared using the thin film and proliposome methods) on the structural properties of the liposome membrane was investigated by electron paramagnetic resonance spectroscopy, fluorescence spectroscopy, and differential scanning calorimetry. The antioxidant activity of resveratrol was confirmed by its inhibition of lipid peroxidation and by spin trapping.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids",
pages = "1626-1615",
number = "10",
volume = "117",
doi = "10.1002/ejlt.201400481"
}
Balanc, B., Ota, A., Djordjević, V. B., Sentjurc, M., Nedović, V., Bugarski, B.,& Ulrih, N. P.. (2015). Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 117(10), 1615-1626.
https://doi.org/10.1002/ejlt.201400481
Balanc B, Ota A, Djordjević VB, Sentjurc M, Nedović V, Bugarski B, Ulrih NP. Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids. in European Journal of Lipid Science and Technology. 2015;117(10):1615-1626.
doi:10.1002/ejlt.201400481 .
Balanc, Bojana, Ota, Ajda, Djordjević, Verica B., Sentjurc, Marjeta, Nedović, Viktor, Bugarski, Branko, Ulrih, Nataša Poklar, "Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids" in European Journal of Lipid Science and Technology, 117, no. 10 (2015):1615-1626,
https://doi.org/10.1002/ejlt.201400481 . .
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Encapsulation of resveratrol into Ca-alginate submicron particles

Istenić, Katja; Balanc, Bojana; Djordjević, Verica B.; Bele, Marjan; Nedović, Viktor; Bugarski, Branko; Ulrih, Nataša Poklar

(Elsevier Sci Ltd, Oxford, 2015)

TY  - JOUR
AU  - Istenić, Katja
AU  - Balanc, Bojana
AU  - Djordjević, Verica B.
AU  - Bele, Marjan
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ulrih, Nataša Poklar
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3671
AB  - Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Encapsulation of resveratrol into Ca-alginate submicron particles
EP  - 203
SP  - 196
VL  - 167
DO  - 10.1016/j.jfoodeng.2015.04.007
ER  - 
@article{
author = "Istenić, Katja and Balanc, Bojana and Djordjević, Verica B. and Bele, Marjan and Nedović, Viktor and Bugarski, Branko and Ulrih, Nataša Poklar",
year = "2015",
abstract = "Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their spherical shape, from 100 nm to 600 nm in size. The encapsulation efficiency and loading for resveratrol were 24.5% (+/- 1.6%) and 0.3% (+/- 0.05%), respectively. The interactions between the encapsulated resveratrol and alginate were characterised by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release from the alginate submicron particles was successfully described by the linear superimposition model, which allowed concluding that resveratrol transport is governed by Fick's diffusion. The alginate submicron particles were prepared from materials that are considered as generally recognized as safe, and thus have good potential for use as a resveratrol delivery system in food products.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Encapsulation of resveratrol into Ca-alginate submicron particles",
pages = "203-196",
volume = "167",
doi = "10.1016/j.jfoodeng.2015.04.007"
}
Istenić, K., Balanc, B., Djordjević, V. B., Bele, M., Nedović, V., Bugarski, B.,& Ulrih, N. P.. (2015). Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 167, 196-203.
https://doi.org/10.1016/j.jfoodeng.2015.04.007
Istenić K, Balanc B, Djordjević VB, Bele M, Nedović V, Bugarski B, Ulrih NP. Encapsulation of resveratrol into Ca-alginate submicron particles. in Journal of Food Engineering. 2015;167:196-203.
doi:10.1016/j.jfoodeng.2015.04.007 .
Istenić, Katja, Balanc, Bojana, Djordjević, Verica B., Bele, Marjan, Nedović, Viktor, Bugarski, Branko, Ulrih, Nataša Poklar, "Encapsulation of resveratrol into Ca-alginate submicron particles" in Journal of Food Engineering, 167 (2015):196-203,
https://doi.org/10.1016/j.jfoodeng.2015.04.007 . .
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