Приказ основних података о документу

dc.creatorStojković, Dejan
dc.creatorŽivković, Jelena
dc.creatorSoković, Marina
dc.creatorGlamočlija, Jasmina
dc.creatorFerreira, Isabel C. F. R.
dc.creatorJanković, Teodora
dc.creatorMaksimović, Zoran
dc.date.accessioned2019-09-02T11:34:44Z
dc.date.available2019-09-02T11:34:44Z
dc.date.issued2013
dc.identifier.issn0278-6915
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/1935
dc.description.abstractThis 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.en
dc.publisherPergamon-Elsevier Science Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS//
dc.rightsrestrictedAccess
dc.sourceFood and Chemical Toxicology
dc.subjectVeronica montanaen
dc.subjectProtocatechuic aciden
dc.subjectAntibacterial activityen
dc.subjectListeria monocytogenesen
dc.subjectCream cheese preservationen
dc.subjectSensory evaluationen
dc.titleAntibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food systemen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractФерреира, Исабел Ц. Ф. Р.; Стојковић, Дејан; Живковић, Јелена; Јанковић, Теодора; Максимовић, Зоран; Гламочлија, Јасмина; Соковић, Марина;
dc.citation.volume55
dc.citation.spage209
dc.citation.epage213
dc.citation.other55: 209-213
dc.citation.rankM21
dc.identifier.wos000317536900027
dc.identifier.doi10.1016/j.fct.2013.01.005
dc.identifier.pmid23333716
dc.identifier.scopus2-s2.0-84873283857
dc.type.versionpublishedVersion


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Приказ основних података о документу