Inhibition potency of disulphides and trisulphides on various tumor cell lines growth

Tumor is one of the leading diseases of today. Chemotherapy and radiation therapy healing chances are limited, so some alternative methods are resorted to. Many papers indicated that garlic and organosulphur compounds diallyldisulphide (DADS) and diallyltrisulphide, which are main components of garlic decrease the cancer risk and inhibit the cell proliferation. In this paper inhibition potency of disulphides (DADS and its synthetic analogues) and trisulphides with different alkyl and phenyl substituents on growth of various tumor (Non-Small cell Lung Cancer, Colon cancer, CNS Cancer, Melanoma, Ovarian Cancer, Renal Cancer, Prostate Cancer, Breast Cancer, Leukemia) cell lines was investigated. Concentration of each compound (DADS, diethyl disulphide, dipropyl disulphide, diphenyl disulphide, tetraethylthiuram disulphide (TETUDS), dimetil trisulphide, dipropyl trisulphide and metilpropyl trisulphide (MPTS) was 10 μmol/L. It was found that DADS has an inhibitory effect on the growth of several cancer cell lines, but synthetic analogues TETUDS and MPTS exhibit stronger effect on certain cells lines. MPTS inhibits the growth of even 12 cell lines for more than 10%, especially leukemia cell line SR and NCI-H522 cell line of Non-Small cell Lung Cancer (reduction of growth for 24% and 47%, resp.). Trisulphide analogues exhibit little higher inhibitory effects in comparison to disulphide ones

Supplementary material for: "Multielement analysis and antioxidant capacity of Merlot wine clones developed in Montenegro"

Experimental details: Standards and solvents; Wine samples; Multielement analysis; Cyclic voltammetric determination of antioxidant capacity. Additional references. Supplementary Figure: Cyclic voltammograms obtained for the analysed wine samples during 2010 (a) and 2011 (b) vintages. Table S1. The contents of major and trace elements in analysed wine samples determined by ICP-OES or ICP-MS. Table S2. The content of ultratrace elements in analysed wine samples determined by ICP-MS. Table S3. Antioxidant potency composite index (ACI) of the selected wine samples determined 9 by cyclic voltammetry and scaled to relative percentages.This is supplemetray material for: Đorđević, N. O., Pejin, B., Novaković, M., Stanković, D., Mutić, J., Pajovic, S. B.,& Tešević, V. (2018). Multielement analysis and antioxidant capacity of Merlot wine clones developed in Montenegro. Natural Product Research, Taylor & Francis, 32(3), 247-251. [https://doi.org/10.1080/14786419.2017.1347171]The published version of the article: [https://cer.ihtm.bg.ac.rs/handle/123456789/2456

Supplementary data for article: Đorđevic, N. O.; Novaković, M. M.; Pejin, B.; Mutić, J.; Vajs, V.; Pajovic, S. B.; Tešević, V. Comparative Analytical Study of the Selected Wine Varieties Grown in Montenegro. Natural Product Research 2017, 31 (15), 1825–1830. https://doi.org/10.1080/14786419.2017.1289209

Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2481]Supplementary material for: [https://doi.org/10.1080/14786419.2017.1289209

Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji

In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans

Регіональна політика Китаю періоду колоніальної експансії великих держав (середина ХІХ ст. – 1945 р.)

In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.I BALKAN SYMPOSIUM ON FRUIT GROWIN

Supplementary data for the article: Đorđević, N.; Novaković, M.; Pejin, B.; Živković, M.; Savić, A.; Mutić, J.; Tešević, V. An Insight into Chemical Composition and Biological Activity of Montenegrin Vranac Red Wine. Scientia Horticulturae 2018, 230, 142–148. https://doi.org/10.1016/j.scienta.2017.11.033

Supplementary material for: [https://doi.org/10.1016/j.scienta.2017.11.033]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2072

Supplementary material for the article: Đorđević, N. O.; Pejin, B.; Novaković, M. M.; Stanković, D. M.; Mutić, J. J.; Pajović, S. B.; Tešević, V. V. Multielement Analysis and Antioxidant Capacity of Merlot Wine Clones Developed in Montenegro. Nat. Prod. Res. 2018, 32 (3), 247–251. https://doi.org/10.1080/14786419.2017.1347171

Supplementary material for: [https://www.tandfonline.com/doi/abs/10.1080/14786419.2017.1347171?journalCode=gnpl20]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2563

Supplementary data for article: Đorđevic, N. O.; Novaković, M. M.; Pejin, B.; Mutić, J.; Vajs, V.; Pajovic, S. B.; Tešević, V. Comparative Analytical Study of the Selected Wine Varieties Grown in Montenegro. Natural Product Research 2017, 31 (15), 1825–1830. https://doi.org/10.1080/14786419.2017.1289209

Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2481]Supplementary material for: [https://doi.org/10.1080/14786419.2017.1289209

Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja

Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule

Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine

Screens of antioxidant activity (AA) of various natural products have been a focus of the research community worldwide. This work aimed to differentiate selected samples of Merlot wines originated from Montenegro, with regard to phenolic profile and antioxidant capacity studied by survival rate, total sulfhydryl groups and activities of glutathione peroxidase (GPx), glutathione reductase and catalase in H2O2-stressed Saccharomyces cerevisiae cells. In this study, DPPH assay was also performed. Higher total phenolic content leads to an enhanced AA under both conditions. The same trend was observed for catechin and gallic acid, the most abundant phenolics in the examined wine samples. Finally, the findings of an Artificial Neural Network (ANN) model were in a good agreement (r(2) = 0.978) with the experimental data. All tested samples exhibited a protective effect in H2O2-stressed yeast cells. Pre-treatment with examined wines increased survival in H2O2-stressed cells and shifted antioxidative defense towards GPx-mediated defense. Finally, sensitivity analysis of obtained ANN model highlights the complexity of the impact that variations in the concentrations of specific phenolic components have on the antioxidant defense system