Konic-Ristić, Aleksandra

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orcid::0000-0002-1218-1190
  • Konic-Ristić, Aleksandra (1)
  • Ninković, Aleksandra (1)
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Author's Bibliography

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

Žilić, Slađana; Janković, Marijana; Barać, Miroljub; Pešić, Mirjana; Konic-Ristić, Aleksandra; Hadži-Tašković-Šukalović, Vesna

(Royal Soc Chemistry, Cambridge, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konic-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/624
AB  - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
VL  - 7
IS  - 10
SP  - 4323
EP  - 4331
DO  - 10.1039/c6fo01095d
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konic-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/624",
abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour",
volume = "7",
number = "10",
pages = "4323-4331",
doi = "10.1039/c6fo01095d"
}
Žilić, S., Janković, M., Barać, M., Pešić, M., Konic-Ristić, A.,& Hadži-Tašković-Šukalović, V. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour.
Food & Function
Royal Soc Chemistry, Cambridge., 7(10), 4323-4331.
https://doi.org/10.1039/c6fo01095d
Žilić S, Janković M, Barać M, Pešić M, Konic-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. Food & Function. 2016;7(10):4323-4331
Žilić Slađana, Janković Marijana, Barać Miroljub, Pešić Mirjana, Konic-Ristić Aleksandra, Hadži-Tašković-Šukalović Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" Food & Function, 7, no. 10 (2016):4323-4331,
https://doi.org/10.1039/c6fo01095d .
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Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma

Jelić, Svetislav; Ninković, Aleksandra; Radić, Jelena; Besu, Irina; Đorđević, Milica; Juranić, Zorica; Konic-Ristić, Aleksandra; Stanković, Ivan; Dodig, Dejan; Krstić, Radmilo; Popović, Dragan; Bonaci-Nikolić, Branka; Jojić, Njegica

(Bmc, London, 2009)

TY  - JOUR
AU  - Jelić, Svetislav
AU  - Ninković, Aleksandra
AU  - Radić, Jelena
AU  - Besu, Irina
AU  - Đorđević, Milica
AU  - Juranić, Zorica
AU  - Konic-Ristić, Aleksandra
AU  - Stanković, Ivan
AU  - Dodig, Dejan
AU  - Krstić, Radmilo
AU  - Popović, Dragan
AU  - Bonaci-Nikolić, Branka
AU  - Jojić, Njegica
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/274
AB  - Background: Immunity to food antigens (gliadin, cow's milk proteins) is in the centre of the attention of modern medicine focused on the prevention of diseases, prevention which is based on the use of appropriate restriction diet. Detection of the enhanced levels of the immune reactions to antigen(s) present in food is from this point of view of great importance because there are reports that some of health disturbances, like celiac disease (CD) and some premalignant conditions, like monoclonal gammopathy of undetermined significance (MGUS), were vanished after the appropriate restriction diets. It is well known that gliadin is toxic to small bowel mucosa of relatively small population of genetically predisposed individuals, who under this toxic action develop celiac disease (CD). As the quantity of immunogenic gliadin could vary between different wheat species, the first aim of this work was to determine the percentage of immunogenic gliadin in ten bread wheat cultivars and in three commercially grown durum wheat cultivars. The second part of the study was initiated by results of previous publication, reporting that sera of some of multiple myeloma (MM) patients showed the presence of elevated levels of anti-gliadin IgA, without the enhanced levels of anti-gliadin IgG antibodies, determined with commercial ELISA test. It was designed to assess is it possible to reveal is there any hidden, especially anti-gliadin IgG immunoreactivity, in serum of mentioned group of patients. For this purpose we tested MM patients sera, as well as celiac disease (CD) patients sera for the immunoreaction with the native gliadin isolated from wheat species used for bread and pasta making in corresponding geographic region. Results: Gliadin was isolated from wheat flour by two step 60% ehanolic extraction. Its content was determined by commercial R5 Mendez Elisa using PWG gliadin as the standard. Results obtained showed that immunogenic gliadin content varies between 50.4 and 65.4 mg/g in bread wheat cultivars and between 20 and 25.6 mg/g in durum wheat cultivars. Anti-gliadin IgA and IgG immunoreactivity of patients' sera in (IU/ml) was firstly determined by commercial diagnostic Binding Site ELISA test, and then additionally by non-commercial ELISA tests, using standardized ethanol wheat extracts-gliadin as the antigen. In both patients groups IgA immunoreactivity to gliadin from different cultivars was almost homogenous and in correlation with results from commercial test (except for one patient with IgA(lambda) myeloma, they were more then five times higher). But, results for IgG immunoreactivity were more frequently inhomogeneous, and especially for few MM patients, they were more then five times higher and did not correlate with results obtained using Binding Site test. Conclusion: Results obtained showed different content of immunogenic gliadin epitopes in various species of wheat. They also point for new effort to elucidate is there a need to develop new standard antigen, the representative mixture of gliadin isolated from local wheat species used for bread production in corresponding geographic region for ELISA diagnostic tests.
PB  - Bmc, London
T2  - BMC Immunolgy
T1  - Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma
VL  - 10
DO  - 10.1186/1471-2172-10-32
ER  - 
@article{
author = "Jelić, Svetislav and Ninković, Aleksandra and Radić, Jelena and Besu, Irina and Đorđević, Milica and Juranić, Zorica and Konic-Ristić, Aleksandra and Stanković, Ivan and Dodig, Dejan and Krstić, Radmilo and Popović, Dragan and Bonaci-Nikolić, Branka and Jojić, Njegica",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/274",
abstract = "Background: Immunity to food antigens (gliadin, cow's milk proteins) is in the centre of the attention of modern medicine focused on the prevention of diseases, prevention which is based on the use of appropriate restriction diet. Detection of the enhanced levels of the immune reactions to antigen(s) present in food is from this point of view of great importance because there are reports that some of health disturbances, like celiac disease (CD) and some premalignant conditions, like monoclonal gammopathy of undetermined significance (MGUS), were vanished after the appropriate restriction diets. It is well known that gliadin is toxic to small bowel mucosa of relatively small population of genetically predisposed individuals, who under this toxic action develop celiac disease (CD). As the quantity of immunogenic gliadin could vary between different wheat species, the first aim of this work was to determine the percentage of immunogenic gliadin in ten bread wheat cultivars and in three commercially grown durum wheat cultivars. The second part of the study was initiated by results of previous publication, reporting that sera of some of multiple myeloma (MM) patients showed the presence of elevated levels of anti-gliadin IgA, without the enhanced levels of anti-gliadin IgG antibodies, determined with commercial ELISA test. It was designed to assess is it possible to reveal is there any hidden, especially anti-gliadin IgG immunoreactivity, in serum of mentioned group of patients. For this purpose we tested MM patients sera, as well as celiac disease (CD) patients sera for the immunoreaction with the native gliadin isolated from wheat species used for bread and pasta making in corresponding geographic region. Results: Gliadin was isolated from wheat flour by two step 60% ehanolic extraction. Its content was determined by commercial R5 Mendez Elisa using PWG gliadin as the standard. Results obtained showed that immunogenic gliadin content varies between 50.4 and 65.4 mg/g in bread wheat cultivars and between 20 and 25.6 mg/g in durum wheat cultivars. Anti-gliadin IgA and IgG immunoreactivity of patients' sera in (IU/ml) was firstly determined by commercial diagnostic Binding Site ELISA test, and then additionally by non-commercial ELISA tests, using standardized ethanol wheat extracts-gliadin as the antigen. In both patients groups IgA immunoreactivity to gliadin from different cultivars was almost homogenous and in correlation with results from commercial test (except for one patient with IgA(lambda) myeloma, they were more then five times higher). But, results for IgG immunoreactivity were more frequently inhomogeneous, and especially for few MM patients, they were more then five times higher and did not correlate with results obtained using Binding Site test. Conclusion: Results obtained showed different content of immunogenic gliadin epitopes in various species of wheat. They also point for new effort to elucidate is there a need to develop new standard antigen, the representative mixture of gliadin isolated from local wheat species used for bread production in corresponding geographic region for ELISA diagnostic tests.",
publisher = "Bmc, London",
journal = "BMC Immunolgy",
title = "Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma",
volume = "10",
doi = "10.1186/1471-2172-10-32"
}
Jelić, S., Ninković, A., Radić, J., Besu, I., Đorđević, M., Juranić, Z., Konic-Ristić, A., Stanković, I., Dodig, D., Krstić, R., Popović, D., Bonaci-Nikolić, B.,& Jojić, N. (2009). Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma.
BMC Immunolgy
Bmc, London., 10.
https://doi.org/10.1186/1471-2172-10-32
Jelić S, Ninković A, Radić J, Besu I, Đorđević M, Juranić Z, Konic-Ristić A, Stanković I, Dodig D, Krstić R, Popović D, Bonaci-Nikolić B, Jojić N. Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma. BMC Immunolgy. 2009;10
Jelić Svetislav, Ninković Aleksandra, Radić Jelena, Besu Irina, Đorđević Milica, Juranić Zorica, Konic-Ristić Aleksandra, Stanković Ivan, Dodig Dejan, Krstić Radmilo, Popović Dragan, Bonaci-Nikolić Branka, Jojić Njegica, "Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma" BMC Immunolgy, 10 (2009),
https://doi.org/10.1186/1471-2172-10-32 .
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