TY  - JOUR
AU  - Martinović, Jelena
AU  - Samardžić, Janko
AU  - Zarić Kontić, Marina
AU  - Ivković, Sanja
AU  - Dacić, Sanja
AU  - Major, Tamara
AU  - Radosavljević, Milica
AU  - Švob Štrac, Dubravka
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5407
AB  - Zaleplon is a positive allosteric modulator of the γ-aminobutyric acid (GABA)A receptor approved for the short-term treatment of insomnia. Previous publications on zaleplon have not addressed the proteins involved in its mechanism of action but have mostly referred to behavioral or pharmacological studies. Since both GABAergic and glutamatergic signaling have been shown to regulate wakefulness and sleep, we examined the effects of prolonged zaleplon treatment (0.625 mg/kg for 5 days) on these systems in the hippocampus of male Wistar rats. Western blot and immunohistochemical analyses showed that the upregulated components of GABAergic signaling (glutamate decarboxylase, vesicular GABA transporter, GABA, and α1 subunit of the GABAA receptor) were accompanied by increased protein levels in the glutamatergic system (vesicular glutamate transporter 1 and NR1, NR2A, and NR2B subunits of N-methyl-d-aspartate receptor). Our results, showing that zaleplon enhances GABA neurotransmission in the hippocampus, were not surprising. However, we found that treatment also increased glutamatergic signaling. This could be the result of the downregulation of adenosine A1 receptors, important modulators of the glutamatergic system. Further studies are needed to investigate the effects of the zaleplon-induced increase in hippocampal glutamatergic neurotransmission and the possible involvement of the adenosine system in zaleplon’s mechanism of action.
PB  - MDPI
T2  - Brain Sciences
T1  - Prolonged Zaleplon Treatment Increases the Expression of Proteins Involved in GABAergic and Glutamatergic Signaling in the Rat Hippocampus
VL  - 13
IS  - 12
DO  - 10.3390/brainsci13121707
ER  - 

@article{
author = "Martinović, Jelena and Samardžić, Janko and Zarić Kontić, Marina and Ivković, Sanja and Dacić, Sanja and Major, Tamara and Radosavljević, Milica and Švob Štrac, Dubravka",
year = "2023",
abstract = "Zaleplon is a positive allosteric modulator of the γ-aminobutyric acid (GABA)A receptor approved for the short-term treatment of insomnia. Previous publications on zaleplon have not addressed the proteins involved in its mechanism of action but have mostly referred to behavioral or pharmacological studies. Since both GABAergic and glutamatergic signaling have been shown to regulate wakefulness and sleep, we examined the effects of prolonged zaleplon treatment (0.625 mg/kg for 5 days) on these systems in the hippocampus of male Wistar rats. Western blot and immunohistochemical analyses showed that the upregulated components of GABAergic signaling (glutamate decarboxylase, vesicular GABA transporter, GABA, and α1 subunit of the GABAA receptor) were accompanied by increased protein levels in the glutamatergic system (vesicular glutamate transporter 1 and NR1, NR2A, and NR2B subunits of N-methyl-d-aspartate receptor). Our results, showing that zaleplon enhances GABA neurotransmission in the hippocampus, were not surprising. However, we found that treatment also increased glutamatergic signaling. This could be the result of the downregulation of adenosine A1 receptors, important modulators of the glutamatergic system. Further studies are needed to investigate the effects of the zaleplon-induced increase in hippocampal glutamatergic neurotransmission and the possible involvement of the adenosine system in zaleplon’s mechanism of action.",
publisher = "MDPI",
journal = "Brain Sciences",
title = "Prolonged Zaleplon Treatment Increases the Expression of Proteins Involved in GABAergic and Glutamatergic Signaling in the Rat Hippocampus",
volume = "13",
number = "12",
doi = "10.3390/brainsci13121707"
}

Martinović, J., Samardžić, J., Zarić Kontić, M., Ivković, S., Dacić, S., Major, T., Radosavljević, M.,& Švob Štrac, D.. (2023). Prolonged Zaleplon Treatment Increases the Expression of Proteins Involved in GABAergic and Glutamatergic Signaling in the Rat Hippocampus. in Brain Sciences
MDPI., 13(12).
https://doi.org/10.3390/brainsci13121707

Martinović J, Samardžić J, Zarić Kontić M, Ivković S, Dacić S, Major T, Radosavljević M, Švob Štrac D. Prolonged Zaleplon Treatment Increases the Expression of Proteins Involved in GABAergic and Glutamatergic Signaling in the Rat Hippocampus. in Brain Sciences. 2023;13(12).
doi:10.3390/brainsci13121707 .

Martinović, Jelena, Samardžić, Janko, Zarić Kontić, Marina, Ivković, Sanja, Dacić, Sanja, Major, Tamara, Radosavljević, Milica, Švob Štrac, Dubravka, "Prolonged Zaleplon Treatment Increases the Expression of Proteins Involved in GABAergic and Glutamatergic Signaling in the Rat Hippocampus" in Brain Sciences, 13, no. 12 (2023),
https://doi.org/10.3390/brainsci13121707 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Šobajić, Slađana
AU  - Radosavljević, Milica
PY  - 2004
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/549
AB  - There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes
continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of
nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during
technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result
in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This
study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of
20oC for five months.
AB  - Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi
T1  - Effects of storage conditions on nutritive properties of soya bean grain and soya bean products
T1  - Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda
VL  - 8
IS  - 1-2
SP  - 39
EP  - 42
UR  - https://hdl.handle.net/21.15107/rcub_farfar_549
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Radosavljević, Milica",
year = "2004",
abstract = "There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes
continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of
nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during
technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result
in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This
study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of
20oC for five months., Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi",
title = "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products, Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda",
volume = "8",
number = "1-2",
pages = "39-42",
url = "https://hdl.handle.net/21.15107/rcub_farfar_549"
}

Žilić, S., Božović, I., Šobajić, S.,& Radosavljević, M.. (2004). Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 8(1-2), 39-42.
https://hdl.handle.net/21.15107/rcub_farfar_549

Žilić S, Božović I, Šobajić S, Radosavljević M. Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi. 2004;8(1-2):39-42.
https://hdl.handle.net/21.15107/rcub_farfar_549 .

Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Radosavljević, Milica, "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products" in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi, 8, no. 1-2 (2004):39-42,
https://hdl.handle.net/21.15107/rcub_farfar_549 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Šobajić, Slađana
AU  - Radosavljević, Milica
AU  - Savić, Stojan
AU  - Jovanović, Rade
PY  - 2002
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/411
AB  - Effects of increased temperatures on the lipoxygenase activity and qualitative changes of soya bean oil were observed in the present study. Grain of soya bean cultivars ZPS 015 and ZPS Bosa was subjected to treatments of micronisation, wet extrusion and microwave roasting. Depending on a technological processing procedure, grain was exposed to temperatures of 60 to 150oC for 25 to 30 seconds during extrusion and for 5 minutes during microwave roasting. The loss in polyunsaturated fatty acids was essentially over increased temperatures. Depending on a genotype, the total lipoxygenase activity decreased over increased temperatures and duration of heating.
AB  - U ovom radu proučavan je uticaj temperature na aktivnost izoenzima lipoksigenaze i promene kvaliteta sojinog ulja. Zrno soje sorti ZPS Bosa i ZPS 015 podvrgnuto je tretmanima mikronizacije, vlažne ekstruzije i mikrotalasnog prženja. U zavisnosti od termičkog tretmana prerade, zrno je izlagano temperaturi od 60 do 150oC u trajanju od 25 do 30 sekundi tokom ekstruzije, do 5 minuta tokom mikrotalasnog prženja. Gubitak polinezasićenih masnih kiselina bio je značajan sa povećanjem temperature, dok je, u zavisnosti od genotipa, ukupna aktivnost lipoksigenaze opadala sa povećanjem temperature i dužine vremena zagrevanja.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain
T1  - Termička inaktivacija izoenzima lipoksigenaze u sojinom zrnu
VL  - 63
IS  - 3-4
SP  - 29
EP  - 36
UR  - https://hdl.handle.net/21.15107/rcub_farfar_411
ER  - 

@article{
author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Radosavljević, Milica and Savić, Stojan and Jovanović, Rade",
year = "2002",
abstract = "Effects of increased temperatures on the lipoxygenase activity and qualitative changes of soya bean oil were observed in the present study. Grain of soya bean cultivars ZPS 015 and ZPS Bosa was subjected to treatments of micronisation, wet extrusion and microwave roasting. Depending on a technological processing procedure, grain was exposed to temperatures of 60 to 150oC for 25 to 30 seconds during extrusion and for 5 minutes during microwave roasting. The loss in polyunsaturated fatty acids was essentially over increased temperatures. Depending on a genotype, the total lipoxygenase activity decreased over increased temperatures and duration of heating., U ovom radu proučavan je uticaj temperature na aktivnost izoenzima lipoksigenaze i promene kvaliteta sojinog ulja. Zrno soje sorti ZPS Bosa i ZPS 015 podvrgnuto je tretmanima mikronizacije, vlažne ekstruzije i mikrotalasnog prženja. U zavisnosti od termičkog tretmana prerade, zrno je izlagano temperaturi od 60 do 150oC u trajanju od 25 do 30 sekundi tokom ekstruzije, do 5 minuta tokom mikrotalasnog prženja. Gubitak polinezasićenih masnih kiselina bio je značajan sa povećanjem temperature, dok je, u zavisnosti od genotipa, ukupna aktivnost lipoksigenaze opadala sa povećanjem temperature i dužine vremena zagrevanja.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain, Termička inaktivacija izoenzima lipoksigenaze u sojinom zrnu",
volume = "63",
number = "3-4",
pages = "29-36",
url = "https://hdl.handle.net/21.15107/rcub_farfar_411"
}

Žilić, S., Božović, I., Šobajić, S., Radosavljević, M., Savić, S.,& Jovanović, R.. (2002). Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 63(3-4), 29-36.
https://hdl.handle.net/21.15107/rcub_farfar_411

Žilić S, Božović I, Šobajić S, Radosavljević M, Savić S, Jovanović R. Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain. in Journal of Scientific Agricultural Research. 2002;63(3-4):29-36.
https://hdl.handle.net/21.15107/rcub_farfar_411 .

Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Radosavljević, Milica, Savić, Stojan, Jovanović, Rade, "Thermal inactivation of the isoenzyme lipoxygenase in soya bean grain" in Journal of Scientific Agricultural Research, 63, no. 3-4 (2002):29-36,
https://hdl.handle.net/21.15107/rcub_farfar_411 .