TY  - JOUR
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Jovanović, Jelena
AU  - Gazikalović, Ivana
AU  - Grbavčić, Sanja
AU  - Đorđević, Nikola
AU  - Vukašinović-Sekulić, Maja
AU  - Hao, Jian
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4848
AB  - Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.
PB  - Academic Press
T2  - Journal of Cereal Science
T1  - Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
SP  - 103159
VL  - 99
DO  - 10.1016/j.jcs.2020.103159
ER  - 

@article{
author = "Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Jovanović, Jelena and Gazikalović, Ivana and Grbavčić, Sanja and Đorđević, Nikola and Vukašinović-Sekulić, Maja and Hao, Jian and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.",
publisher = "Academic Press",
journal = "Journal of Cereal Science",
title = "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition",
pages = "103159",
volume = "99",
doi = "10.1016/j.jcs.2020.103159"
}

Jakovetić Tanasković, S., Šekuljica, N., Jovanović, J., Gazikalović, I., Grbavčić, S., Đorđević, N., Vukašinović-Sekulić, M., Hao, J., Luković, N.,& Knežević-Jugović, Z.. (2021). Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science
Academic Press., 99, 103159.
https://doi.org/10.1016/j.jcs.2020.103159

Jakovetić Tanasković S, Šekuljica N, Jovanović J, Gazikalović I, Grbavčić S, Đorđević N, Vukašinović-Sekulić M, Hao J, Luković N, Knežević-Jugović Z. Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science. 2021;99:103159.
doi:10.1016/j.jcs.2020.103159 .

Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Jovanović, Jelena, Gazikalović, Ivana, Grbavčić, Sanja, Đorđević, Nikola, Vukašinović-Sekulić, Maja, Hao, Jian, Luković, Nevena, Knežević-Jugović, Zorica, "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition" in Journal of Cereal Science, 99 (2021):103159,
https://doi.org/10.1016/j.jcs.2020.103159 . .

TY  - CONF
AU  - Jakovetić, Sonja
AU  - Luković, Nevena
AU  - Grbavčić, Sanja
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Carević, Milica
AU  - Knežević-Jugović, Zorica
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6212
AB  - Increased interest in phenolic acids stems from their physiological benefits, which make them very interesting for various applications in food and pharmaceutical industries [1]. The main advantage of phenolic compounds application as natural antioxidants instead of traditionally used synthetic ones, butylated hydroxytoluen (BHT) and butylated hydroxyanisole (BHA), is found in the fact that both BHT and BHA are potential carcinogens, hence their application continuously decreases [2]. On the other hand, one of the main obstacles for their utilization in foods and cosmetics is their low solubility in emulsions and oil-based formulas as repercussion of their hydrophilic nature. Introduction of aliphatic side chain groups via enzyme-catalyzed esterification, causing solubility alternations of phenolic acids, is an adequate way for increasing their industrial application potential [3]. The aim of this research was to enable efficient enzyme-catalyzed synthesis of liposoluble phenolic esters using synthesis oleyl cinnamate as model reaction and to determine kinetic constants which are very important for process scale up. Enzyme used for all esterifications is commercial preparation of lipase B from Candida antarctica, Novozyme 435. Initial kinetic study was performed in capped vessels where different concentrations of cinnamic acid (0.1-0.7 mol dm-3), oleyl alcohol (0.1-0.7 mol dm-3) and immobilized lipase (40 mg) were mixed in isooctane and put on orbital shaker set at 55°C and 150 rpm for 6 hours. Several different models were used to fit experimentally obtained data, but the best fit was obtained when ping-pong bi-bi model was used.
PB  - Serbian Chemical Society
C3  - ICOSECS8
T1  - The kinetic study of oleylcinnamate synthesis
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6212
ER  - 

@conference{
author = "Jakovetić, Sonja and Luković, Nevena and Grbavčić, Sanja and Jovanović, Jelena and Stefanović, Andrea and Carević, Milica and Knežević-Jugović, Zorica",
year = "2013",
abstract = "Increased interest in phenolic acids stems from their physiological benefits, which make them very interesting for various applications in food and pharmaceutical industries [1]. The main advantage of phenolic compounds application as natural antioxidants instead of traditionally used synthetic ones, butylated hydroxytoluen (BHT) and butylated hydroxyanisole (BHA), is found in the fact that both BHT and BHA are potential carcinogens, hence their application continuously decreases [2]. On the other hand, one of the main obstacles for their utilization in foods and cosmetics is their low solubility in emulsions and oil-based formulas as repercussion of their hydrophilic nature. Introduction of aliphatic side chain groups via enzyme-catalyzed esterification, causing solubility alternations of phenolic acids, is an adequate way for increasing their industrial application potential [3]. The aim of this research was to enable efficient enzyme-catalyzed synthesis of liposoluble phenolic esters using synthesis oleyl cinnamate as model reaction and to determine kinetic constants which are very important for process scale up. Enzyme used for all esterifications is commercial preparation of lipase B from Candida antarctica, Novozyme 435. Initial kinetic study was performed in capped vessels where different concentrations of cinnamic acid (0.1-0.7 mol dm-3), oleyl alcohol (0.1-0.7 mol dm-3) and immobilized lipase (40 mg) were mixed in isooctane and put on orbital shaker set at 55°C and 150 rpm for 6 hours. Several different models were used to fit experimentally obtained data, but the best fit was obtained when ping-pong bi-bi model was used.",
publisher = "Serbian Chemical Society",
journal = "ICOSECS8",
title = "The kinetic study of oleylcinnamate synthesis",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6212"
}

Jakovetić, S., Luković, N., Grbavčić, S., Jovanović, J., Stefanović, A., Carević, M.,& Knežević-Jugović, Z.. (2013). The kinetic study of oleylcinnamate synthesis. in ICOSECS8
Serbian Chemical Society..
https://hdl.handle.net/21.15107/rcub_technorep_6212

Jakovetić S, Luković N, Grbavčić S, Jovanović J, Stefanović A, Carević M, Knežević-Jugović Z. The kinetic study of oleylcinnamate synthesis. in ICOSECS8. 2013;.
https://hdl.handle.net/21.15107/rcub_technorep_6212 .

Jakovetić, Sonja, Luković, Nevena, Grbavčić, Sanja, Jovanović, Jelena, Stefanović, Andrea, Carević, Milica, Knežević-Jugović, Zorica, "The kinetic study of oleylcinnamate synthesis" in ICOSECS8 (2013),
https://hdl.handle.net/21.15107/rcub_technorep_6212 .