TY  - JOUR
AU  - Živković, Jelena
AU  - Barreira, Joao C. M.
AU  - Stojković, Dejan
AU  - Cebović, Tatjana
AU  - Santos-Buelga, Celestino
AU  - Maksimović, Zoran
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2211
AB  - The phenolic profile and antibacterial, antimutagenic and antitumour activities of the methanolic extracts of Veronica urticifolia Jacq. were evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic acids, flavonoids and phenylethanoids, with acteoside as the main component (14.9 mg/g of extract). Antibacterial effect was determined using the microbroth dilution assay and Staphylococcus aureus was the most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested extract afforded high protection against the mutagenicity of nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100 (inhibition rate 48.3%). Antitumour activity was screened in Ehrlich ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight showed statistically significant decrease in tumour cell viability, while ascites volume and tumour cell count became slightly decreased, but not to a statistically significant extent. The results indicate that V. urticifolia deserves further research into its potential chemoprevention effects.
PB  - Elsevier Science BV, Amsterdam
T2  - Journal of Functional Foods
T1  - Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq.
VL  - 9
SP  - 192
EP  - 201
DO  - 10.1016/j.jff.2014.04.024
ER  - 

@article{
author = "Živković, Jelena and Barreira, Joao C. M. and Stojković, Dejan and Cebović, Tatjana and Santos-Buelga, Celestino and Maksimović, Zoran and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The phenolic profile and antibacterial, antimutagenic and antitumour activities of the methanolic extracts of Veronica urticifolia Jacq. were evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic acids, flavonoids and phenylethanoids, with acteoside as the main component (14.9 mg/g of extract). Antibacterial effect was determined using the microbroth dilution assay and Staphylococcus aureus was the most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested extract afforded high protection against the mutagenicity of nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100 (inhibition rate 48.3%). Antitumour activity was screened in Ehrlich ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight showed statistically significant decrease in tumour cell viability, while ascites volume and tumour cell count became slightly decreased, but not to a statistically significant extent. The results indicate that V. urticifolia deserves further research into its potential chemoprevention effects.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Journal of Functional Foods",
title = "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq.",
volume = "9",
pages = "192-201",
doi = "10.1016/j.jff.2014.04.024"
}

Živković, J., Barreira, J. C. M., Stojković, D., Cebović, T., Santos-Buelga, C., Maksimović, Z.,& Ferreira, I. C. F. R.. (2014). Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq.. in Journal of Functional Foods
Elsevier Science BV, Amsterdam., 9, 192-201.
https://doi.org/10.1016/j.jff.2014.04.024

Živković J, Barreira JCM, Stojković D, Cebović T, Santos-Buelga C, Maksimović Z, Ferreira ICFR. Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq.. in Journal of Functional Foods. 2014;9:192-201.
doi:10.1016/j.jff.2014.04.024 .

Živković, Jelena, Barreira, Joao C. M., Stojković, Dejan, Cebović, Tatjana, Santos-Buelga, Celestino, Maksimović, Zoran, Ferreira, Isabel C. F. R., "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq." in Journal of Functional Foods, 9 (2014):192-201,
https://doi.org/10.1016/j.jff.2014.04.024 . .

TY  - JOUR
AU  - Stojković, Dejan
AU  - Živković, Jelena
AU  - Soković, Marina
AU  - Glamočlija, Jasmina
AU  - Ferreira, Isabel C. F. R.
AU  - Janković, Teodora
AU  - Maksimović, Zoran
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1935
AB  - This study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L monocytogenes development in cream cheese, at room temperature and in refrigerator (25 degrees C and 4 degrees C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinetic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservatives.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Food and Chemical Toxicology
T1  - Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system
VL  - 55
SP  - 209
EP  - 213
DO  - 10.1016/j.fct.2013.01.005
ER  - 

@article{
author = "Stojković, Dejan and Živković, Jelena and Soković, Marina and Glamočlija, Jasmina and Ferreira, Isabel C. F. R. and Janković, Teodora and Maksimović, Zoran",
year = "2013",
abstract = "This study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L monocytogenes development in cream cheese, at room temperature and in refrigerator (25 degrees C and 4 degrees C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinetic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservatives.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Food and Chemical Toxicology",
title = "Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system",
volume = "55",
pages = "209-213",
doi = "10.1016/j.fct.2013.01.005"
}

Stojković, D., Živković, J., Soković, M., Glamočlija, J., Ferreira, I. C. F. R., Janković, T.,& Maksimović, Z.. (2013). Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. in Food and Chemical Toxicology
Pergamon-Elsevier Science Ltd, Oxford., 55, 209-213.
https://doi.org/10.1016/j.fct.2013.01.005

Stojković D, Živković J, Soković M, Glamočlija J, Ferreira ICFR, Janković T, Maksimović Z. Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. in Food and Chemical Toxicology. 2013;55:209-213.
doi:10.1016/j.fct.2013.01.005 .

Stojković, Dejan, Živković, Jelena, Soković, Marina, Glamočlija, Jasmina, Ferreira, Isabel C. F. R., Janković, Teodora, Maksimović, Zoran, "Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system" in Food and Chemical Toxicology, 55 (2013):209-213,
https://doi.org/10.1016/j.fct.2013.01.005 . .