TY  - CONF
AU  - Mladenović, Dragana
AU  - Grbić, Jovana
AU  - Petrović, Predrag
AU  - Đukić-Vuković, Aleksandra
AU  - Lazović, Saša
AU  - Mojović, Ljiljana
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6738
AB  - Lactic acid bacteria have an important role in food production, as probiotics and producers of lactic acid. Due to the generation of oxygen and nitrogen-based reactive species and UV radiation, non-thermal plasma (NTP) was found to be effective in microbial inactivation and food processing. In this study, we investigated the effect of atmospheric NTP on Lacticaseibacillus paracasei NRRL B-4564 survival, membrane alternations, and the response of treated cells to acidic stress. 
Cell suspensions in water were subjected to different treatment time intervals using a custom-made plasma needle. Argon was used as a feed gas, with a flow of 0.5 slm, while the distance between the needle tip and suspension surface was 1.5 cm. Immediately after the treatment, the viable cell number was estimated by the pour plate method, while cell membrane alternations were studied by analyzing zeta potential and membrane permeability (Crystal Violet assay). To ascertain if sub-lethal NTP stress could influence L. paracasei survival in an acidic environment, NTP-treated cells were challenged by pH 2.5 for 3h.
The results demonstrate that the negative surface potential of the bacterial membrane (-29.83±1.49 mV for untreated) was gradually shifted towards neutrality (-7.59±0.54 mV after 180 s) with prolonged treatment time. Increasing cell exposure to NTP resulted in higher membrane permeability, which was correlated with viable cell reduction. The cells exposed to shorter treatment time (30 and 60 s) kept viability and showed better survival in low pH compared to untreated cells, suggesting the application of NTP in probiotic food processing.
PB  - Federation of European Microbiological Societies (FEMS)
C3  - Abstract Book / 10th Congress of European Microbiologists, FEMS2023, 9-13 July 2023, Hamburg, Germany
T1  - Sub-lethal exposure of Lacticaseibacillus paracasei to atmospheric nonthermal plasma alters its membrane and response to low pH
SP  - 40
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6738
ER  - 

@conference{
author = "Mladenović, Dragana and Grbić, Jovana and Petrović, Predrag and Đukić-Vuković, Aleksandra and Lazović, Saša and Mojović, Ljiljana",
year = "2023",
abstract = "Lactic acid bacteria have an important role in food production, as probiotics and producers of lactic acid. Due to the generation of oxygen and nitrogen-based reactive species and UV radiation, non-thermal plasma (NTP) was found to be effective in microbial inactivation and food processing. In this study, we investigated the effect of atmospheric NTP on Lacticaseibacillus paracasei NRRL B-4564 survival, membrane alternations, and the response of treated cells to acidic stress. 
Cell suspensions in water were subjected to different treatment time intervals using a custom-made plasma needle. Argon was used as a feed gas, with a flow of 0.5 slm, while the distance between the needle tip and suspension surface was 1.5 cm. Immediately after the treatment, the viable cell number was estimated by the pour plate method, while cell membrane alternations were studied by analyzing zeta potential and membrane permeability (Crystal Violet assay). To ascertain if sub-lethal NTP stress could influence L. paracasei survival in an acidic environment, NTP-treated cells were challenged by pH 2.5 for 3h.
The results demonstrate that the negative surface potential of the bacterial membrane (-29.83±1.49 mV for untreated) was gradually shifted towards neutrality (-7.59±0.54 mV after 180 s) with prolonged treatment time. Increasing cell exposure to NTP resulted in higher membrane permeability, which was correlated with viable cell reduction. The cells exposed to shorter treatment time (30 and 60 s) kept viability and showed better survival in low pH compared to untreated cells, suggesting the application of NTP in probiotic food processing.",
publisher = "Federation of European Microbiological Societies (FEMS)",
journal = "Abstract Book / 10th Congress of European Microbiologists, FEMS2023, 9-13 July 2023, Hamburg, Germany",
title = "Sub-lethal exposure of Lacticaseibacillus paracasei to atmospheric nonthermal plasma alters its membrane and response to low pH",
pages = "40",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6738"
}

Mladenović, D., Grbić, J., Petrović, P., Đukić-Vuković, A., Lazović, S.,& Mojović, L.. (2023). Sub-lethal exposure of Lacticaseibacillus paracasei to atmospheric nonthermal plasma alters its membrane and response to low pH. in Abstract Book / 10th Congress of European Microbiologists, FEMS2023, 9-13 July 2023, Hamburg, Germany
Federation of European Microbiological Societies (FEMS)., 40.
https://hdl.handle.net/21.15107/rcub_technorep_6738

Mladenović D, Grbić J, Petrović P, Đukić-Vuković A, Lazović S, Mojović L. Sub-lethal exposure of Lacticaseibacillus paracasei to atmospheric nonthermal plasma alters its membrane and response to low pH. in Abstract Book / 10th Congress of European Microbiologists, FEMS2023, 9-13 July 2023, Hamburg, Germany. 2023;:40.
https://hdl.handle.net/21.15107/rcub_technorep_6738 .

Mladenović, Dragana, Grbić, Jovana, Petrović, Predrag, Đukić-Vuković, Aleksandra, Lazović, Saša, Mojović, Ljiljana, "Sub-lethal exposure of Lacticaseibacillus paracasei to atmospheric nonthermal plasma alters its membrane and response to low pH" in Abstract Book / 10th Congress of European Microbiologists, FEMS2023, 9-13 July 2023, Hamburg, Germany (2023):40,
https://hdl.handle.net/21.15107/rcub_technorep_6738 .

TY  - CHAP
AU  - Đorđević, Verica
AU  - Balanč, Bojana
AU  - Kalušević, Ana
AU  - Volić, Mina
AU  - Obradović, Nataša
AU  - Petrović, Predrag
AU  - Bugarski, Branko
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6128
AB  - The controlled active molecule-delivery technology has progressed over the last decades, with the development of sustained release systems for application in food sector. It is useful to control the rate and extent of food digestion in different regions of the gastrointestinal tract (GIT) and release of an active compound with the ultimate goal of controlling bioavailability and satiety of blood levels. The nature, molecular weight and concentration of a carrier material, as well as the lipophilic/hydrophilic character of the loaded active component, its concentration, interfacial properties and the particle size distribution are some of the key factors that determine the delivery performance of these systems. pH variation, temperature change, variation of the redox potential and enzyme activity are stimuli which most often induce the release of an active molecule in a medium. In order to develop food additives with controlled release, their processing in the gastrointestinal tract has to be understood; therefore, a general description of the digestive system is given and associated to the currently used in vitro experimental models.

This chapter aims to give a useful overview on the gastrointestinal fate of the most frequently used carrier materials and structures of food-grade delivery systems. At the end, mathematical models most useful in fitting to the experimental data of release profiles and resolving the mechanisms implied in controlled release are summarized.
PB  - CRC Press
T2  - Encapsulation in Food Processing and Fermentation
T1  - Controlled Release Systems for Food Application
EP  - 171
SP  - 142
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6128
ER  - 

@inbook{
author = "Đorđević, Verica and Balanč, Bojana and Kalušević, Ana and Volić, Mina and Obradović, Nataša and Petrović, Predrag and Bugarski, Branko",
year = "2022",
abstract = "The controlled active molecule-delivery technology has progressed over the last decades, with the development of sustained release systems for application in food sector. It is useful to control the rate and extent of food digestion in different regions of the gastrointestinal tract (GIT) and release of an active compound with the ultimate goal of controlling bioavailability and satiety of blood levels. The nature, molecular weight and concentration of a carrier material, as well as the lipophilic/hydrophilic character of the loaded active component, its concentration, interfacial properties and the particle size distribution are some of the key factors that determine the delivery performance of these systems. pH variation, temperature change, variation of the redox potential and enzyme activity are stimuli which most often induce the release of an active molecule in a medium. In order to develop food additives with controlled release, their processing in the gastrointestinal tract has to be understood; therefore, a general description of the digestive system is given and associated to the currently used in vitro experimental models.

This chapter aims to give a useful overview on the gastrointestinal fate of the most frequently used carrier materials and structures of food-grade delivery systems. At the end, mathematical models most useful in fitting to the experimental data of release profiles and resolving the mechanisms implied in controlled release are summarized.",
publisher = "CRC Press",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Controlled Release Systems for Food Application",
pages = "171-142",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6128"
}

Đorđević, V., Balanč, B., Kalušević, A., Volić, M., Obradović, N., Petrović, P.,& Bugarski, B.. (2022). Controlled Release Systems for Food Application. in Encapsulation in Food Processing and Fermentation
CRC Press., 142-171.
https://hdl.handle.net/21.15107/rcub_technorep_6128

Đorđević V, Balanč B, Kalušević A, Volić M, Obradović N, Petrović P, Bugarski B. Controlled Release Systems for Food Application. in Encapsulation in Food Processing and Fermentation. 2022;:142-171.
https://hdl.handle.net/21.15107/rcub_technorep_6128 .

Đorđević, Verica, Balanč, Bojana, Kalušević, Ana, Volić, Mina, Obradović, Nataša, Petrović, Predrag, Bugarski, Branko, "Controlled Release Systems for Food Application" in Encapsulation in Food Processing and Fermentation (2022):142-171,
https://hdl.handle.net/21.15107/rcub_technorep_6128 .