TY  - JOUR
AU  - Đorđević, Neda O.
AU  - Todorović, Nevena
AU  - Novaković, Irena
AU  - Pezo, Lato
AU  - Pejin, Boris
AU  - Maras, Vesna
AU  - Tešević, Vele
AU  - Pajovic, Snezana B.
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2485
AB  - 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.
PB  - MDPI
T2  - Molecules
T1  - Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine
VL  - 23
IS  - 8
DO  - 10.3390/molecules23081971
ER  - 

@article{
author = "Đorđević, Neda O. and Todorović, Nevena and Novaković, Irena and Pezo, Lato and Pejin, Boris and Maras, Vesna and Tešević, Vele and Pajovic, Snezana B.",
year = "2018",
abstract = "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.",
publisher = "MDPI",
journal = "Molecules",
title = "Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine",
volume = "23",
number = "8",
doi = "10.3390/molecules23081971"
}

Đorđević, N. O., Todorović, N., Novaković, I., Pezo, L., Pejin, B., Maras, V., Tešević, V.,& Pajovic, S. B.. (2018). Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine. in Molecules
MDPI., 23(8).
https://doi.org/10.3390/molecules23081971

Đorđević NO, Todorović N, Novaković I, Pezo L, Pejin B, Maras V, Tešević V, Pajovic SB. Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine. in Molecules. 2018;23(8).
doi:10.3390/molecules23081971 .

Đorđević, Neda O., Todorović, Nevena, Novaković, Irena, Pezo, Lato, Pejin, Boris, Maras, Vesna, Tešević, Vele, Pajovic, Snezana B., "Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine" in Molecules, 23, no. 8 (2018),
https://doi.org/10.3390/molecules23081971 . .