TY  - JOUR
AU  - Jovanović, Miloš
AU  - Radivojević, Jelena
AU  - O'Connor, Kevin
AU  - Blagojević, Stevan
AU  - Begović, Biljana
AU  - Lukić, Vera
AU  - Nikodinović-Runić, Jasmina
AU  - Savić, Vladimir
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3335
AB  - Rhamnolipids are biodegradable low toxic biosurfactants which exert antimicrobial and anti-biofilm properties. They have attracted much attention recently due to potential applications in areas of bioremediation, therapeutics, cosmetics and agriculture, however, the full potential of these versatile molecules is yet to be explored. Based on the facts that many naturally occurring lipopeptides are potent antimicrobials, our study aimed to explore the potential of replacing rhamnose in rhamnolipids with amino acids thus creating lipopeptides that would mimic or enhance properties of the parent molecule. This would allow not only for more economical and greener production but also, due to the availability of structurally different amino acids, facile manipulation of physico-chemical and biological properties. Our synthetic efforts produced a library of 43 lipopeptides revealing biologically more potent molecules. The structural changes significantly increased, in particular, anti-biofilm properties against Candida albicans, although surface activity of the parent molecule was almost completely abolished. Our findings show that the most active compounds are leucine derivatives of 3-hydroxy acids containing benzylic ester functionality. The SAR study demonstrated a further increase in activity with aliphatic chain elongation. The most promising lipopeptides 15, 23 and 36 at 12.5 mu g/mL concentration allowed only 14.3%, 5.1% and 11.2% of biofilm formation, respectively after 24 h. These compounds inhibit biofilm formation by preventing adhesion of C. albicans to abiotic and biotic surfaces.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Bioorganic Chemistry
T1  - Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans
VL  - 87
SP  - 209
EP  - 217
DO  - 10.1016/j.bioorg.2019.03.023
ER  - 

@article{
author = "Jovanović, Miloš and Radivojević, Jelena and O'Connor, Kevin and Blagojević, Stevan and Begović, Biljana and Lukić, Vera and Nikodinović-Runić, Jasmina and Savić, Vladimir",
year = "2019",
abstract = "Rhamnolipids are biodegradable low toxic biosurfactants which exert antimicrobial and anti-biofilm properties. They have attracted much attention recently due to potential applications in areas of bioremediation, therapeutics, cosmetics and agriculture, however, the full potential of these versatile molecules is yet to be explored. Based on the facts that many naturally occurring lipopeptides are potent antimicrobials, our study aimed to explore the potential of replacing rhamnose in rhamnolipids with amino acids thus creating lipopeptides that would mimic or enhance properties of the parent molecule. This would allow not only for more economical and greener production but also, due to the availability of structurally different amino acids, facile manipulation of physico-chemical and biological properties. Our synthetic efforts produced a library of 43 lipopeptides revealing biologically more potent molecules. The structural changes significantly increased, in particular, anti-biofilm properties against Candida albicans, although surface activity of the parent molecule was almost completely abolished. Our findings show that the most active compounds are leucine derivatives of 3-hydroxy acids containing benzylic ester functionality. The SAR study demonstrated a further increase in activity with aliphatic chain elongation. The most promising lipopeptides 15, 23 and 36 at 12.5 mu g/mL concentration allowed only 14.3%, 5.1% and 11.2% of biofilm formation, respectively after 24 h. These compounds inhibit biofilm formation by preventing adhesion of C. albicans to abiotic and biotic surfaces.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Bioorganic Chemistry",
title = "Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans",
volume = "87",
pages = "209-217",
doi = "10.1016/j.bioorg.2019.03.023"
}

Jovanović, M., Radivojević, J., O'Connor, K., Blagojević, S., Begović, B., Lukić, V., Nikodinović-Runić, J.,& Savić, V.. (2019). Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans. in Bioorganic Chemistry
Academic Press Inc Elsevier Science, San Diego., 87, 209-217.
https://doi.org/10.1016/j.bioorg.2019.03.023

Jovanović M, Radivojević J, O'Connor K, Blagojević S, Begović B, Lukić V, Nikodinović-Runić J, Savić V. Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans. in Bioorganic Chemistry. 2019;87:209-217.
doi:10.1016/j.bioorg.2019.03.023 .

Jovanović, Miloš, Radivojević, Jelena, O'Connor, Kevin, Blagojević, Stevan, Begović, Biljana, Lukić, Vera, Nikodinović-Runić, Jasmina, Savić, Vladimir, "Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans" in Bioorganic Chemistry, 87 (2019):209-217,
https://doi.org/10.1016/j.bioorg.2019.03.023 . .

TY  - JOUR
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Begović, Biljana
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2507
AB  - In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption.
AB  - U ovom radu, u cilju utvrđivanja bezbednosti odabranih komercijalnih začina, analizirane su koncentracije teških metala, kao i sadržaj vlage i ukupnih mineralnih materija, u uzorcima sušenog crnog i belog bibera u prahu, crnog, belog i zelenog bibera u zrnu, semena crnog kima i đumbira u prahu. Koncentracije olova (Pb), žive (Hg) i arsena (As) u uzorcima začina iz lokalnih prodavnica u Beogradu, određene su nakon mikrotalasne digestije atomskom apsorcionom spektrometrijom (AAS), primenom tehnike grafitne peći (Pb), tehnike hladne pare (Hg) i hidridne tehnike (As). Određene koncentracije Pb, Hg i As u uzorcima sušenih začina su u opsegu 0,10 ppm - 0,79 ppm, 0,01 ppm - 0,10 ppm i 0,01 ppm - 0,51 ppm, redom. Maksimalna koncentracija Pb od 0,79 ppm određena je u uzorku đumbira, maksimalna koncentracija Hg od 0,10 ppm u uzorcima zelenog bibera u zrnu, dok je maksimalna koncentracija As određena u uzorku crnog bibera u prahu i iznosila je 0,51 ppm. U uzorcima ispitivanih začina sadržaj vlage i mineralnih materija je u opsegu 1,70-13,10% i 3,40-6,50%, redom. Dobijeni rezultati pokazuju da su koncentracije ispitivanih teških metala, kao i sadržaj vlage i mineralnih materija ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije, kao i da su ispitivani uzorci crnog, belog i zelenog bibera u prahu i zrnu, crnog kima u zrnu i đumbira u prahu propisanog kvaliteta u ovom smislu.
PB  - Univerzitet u Nišu, Niš
T2  - Facta universitatis - series: Physics, Chemistry and Technology
T1  - Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger
T1  - Sadržaj olova, žive i arsena u začinima - crni, beli i zeleni biber, crni kim i đumbir
VL  - 13
IS  - 3
SP  - 191
EP  - 202
DO  - 10.2298/FUPCT1503191B
ER  - 

@article{
author = "Blagojević, Slavica and Blagojević, Stevan and Begović, Biljana",
year = "2015",
abstract = "In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption., U ovom radu, u cilju utvrđivanja bezbednosti odabranih komercijalnih začina, analizirane su koncentracije teških metala, kao i sadržaj vlage i ukupnih mineralnih materija, u uzorcima sušenog crnog i belog bibera u prahu, crnog, belog i zelenog bibera u zrnu, semena crnog kima i đumbira u prahu. Koncentracije olova (Pb), žive (Hg) i arsena (As) u uzorcima začina iz lokalnih prodavnica u Beogradu, određene su nakon mikrotalasne digestije atomskom apsorcionom spektrometrijom (AAS), primenom tehnike grafitne peći (Pb), tehnike hladne pare (Hg) i hidridne tehnike (As). Određene koncentracije Pb, Hg i As u uzorcima sušenih začina su u opsegu 0,10 ppm - 0,79 ppm, 0,01 ppm - 0,10 ppm i 0,01 ppm - 0,51 ppm, redom. Maksimalna koncentracija Pb od 0,79 ppm određena je u uzorku đumbira, maksimalna koncentracija Hg od 0,10 ppm u uzorcima zelenog bibera u zrnu, dok je maksimalna koncentracija As određena u uzorku crnog bibera u prahu i iznosila je 0,51 ppm. U uzorcima ispitivanih začina sadržaj vlage i mineralnih materija je u opsegu 1,70-13,10% i 3,40-6,50%, redom. Dobijeni rezultati pokazuju da su koncentracije ispitivanih teških metala, kao i sadržaj vlage i mineralnih materija ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije, kao i da su ispitivani uzorci crnog, belog i zelenog bibera u prahu i zrnu, crnog kima u zrnu i đumbira u prahu propisanog kvaliteta u ovom smislu.",
publisher = "Univerzitet u Nišu, Niš",
journal = "Facta universitatis - series: Physics, Chemistry and Technology",
title = "Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger, Sadržaj olova, žive i arsena u začinima - crni, beli i zeleni biber, crni kim i đumbir",
volume = "13",
number = "3",
pages = "191-202",
doi = "10.2298/FUPCT1503191B"
}

Blagojević, S., Blagojević, S.,& Begović, B.. (2015). Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger. in Facta universitatis - series: Physics, Chemistry and Technology
Univerzitet u Nišu, Niš., 13(3), 191-202.
https://doi.org/10.2298/FUPCT1503191B

Blagojević S, Blagojević S, Begović B. Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger. in Facta universitatis - series: Physics, Chemistry and Technology. 2015;13(3):191-202.
doi:10.2298/FUPCT1503191B .

Blagojević, Slavica, Blagojević, Stevan, Begović, Biljana, "Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger" in Facta universitatis - series: Physics, Chemistry and Technology, 13, no. 3 (2015):191-202,
https://doi.org/10.2298/FUPCT1503191B . .

TY  - JOUR
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Pejić, Nataša
AU  - Begović, Biljana
AU  - Gajinov, Spasenka P.
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1938
AB  - In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption.
AB  - U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Quality and safety of some commercial spices brands
T1  - Kvalitet i bezbednost nekih komercijalnih začina
IS  - 44
SP  - 1
EP  - 9
DO  - 10.2298/APT1344001B
ER  - 

@article{
author = "Blagojević, Slavica and Blagojević, Stevan and Pejić, Nataša and Begović, Biljana and Gajinov, Spasenka P.",
year = "2013",
abstract = "In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption., U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Quality and safety of some commercial spices brands, Kvalitet i bezbednost nekih komercijalnih začina",
number = "44",
pages = "1-9",
doi = "10.2298/APT1344001B"
}

Blagojević, S., Blagojević, S., Pejić, N., Begović, B.,& Gajinov, S. P.. (2013). Quality and safety of some commercial spices brands. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(44), 1-9.
https://doi.org/10.2298/APT1344001B

Blagojević S, Blagojević S, Pejić N, Begović B, Gajinov SP. Quality and safety of some commercial spices brands. in Acta periodica technologica. 2013;(44):1-9.
doi:10.2298/APT1344001B .

Blagojević, Slavica, Blagojević, Stevan, Pejić, Nataša, Begović, Biljana, Gajinov, Spasenka P., "Quality and safety of some commercial spices brands" in Acta periodica technologica, no. 44 (2013):1-9,
https://doi.org/10.2298/APT1344001B . .