TY  - JOUR
AU  - Zeković, Đorđe
AU  - Radulović, Milanka
AU  - Nastasović, Aleksandra
AU  - Vrvić, Miroslav
AU  - Jakovljević, Dragica
PY  - 2006
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/227
AB  - A number of polysaccharides with [3-glycosidic linkage are widespread in a variety of sources. All have a common structure, the (1->3)- β -D-glucan backbone is essential. They have attracted attention because of bioactive and medicinal properties which have been described for more than 50 years. Glucan from technologically important species, baker's yeast Saccharomyces cerevisiae. was isolated in a purified form and characterized. Data from common analytical methods supported by GLC-MS and NMR spectra indicated that isolated glucan from Saccharomyces cerevisiae has a backbone chain up of (l->3)- β -D-linked glucopyranoses with single β -D-glucopyranosul units at the branch points on every eight main chain unit. The oxidative transformation of β -D-glucan was investigated with dimethyl sulfoxide-acetic-anhydride reagent. Keto-aldehydo polymers were generated by treatment of β -D-glucan with this reagent. Accompanyng'the oxidation was the formation of (methylthio)methyl groups along the polysaccharide chain at a degree of substitution smaller than the degree of substitution for the carbonyl group. As these groups groups are acid-labile, it has been found that can be removed by acid hydrolysis under conditions that not affect on the carbonyl content.
AB  - Brojni polisaharidi sa p-glikozidnom vezom rasprostranjeni su u različitim izvorima. Svi imaju opštu strukturu u kojoj je (l->3)- β -D-glukan suštinska gradivna jedinica. Oni privlače pažnju zato što su bioaktivni i imaju medicinske osobine, koje su bile opisane pre više od 50 godina. Cinkanje izolovan u čistom obliku i okarakterisan iz pekarskog kvasca Sacclwromyces cerevisiae kao tehnološki važnog proizvoda. Podaci dobijeni pomoću opštih analitičkih metoda i potvrdjeni GLC-MS i NMR spektrima, ukazuju da izolovani glukan iz Saccharomyces cerevisiae ima kao osnovni gradivni niz (l->3)- β -D-povezane glukopiranoze sa pojedinačnim β -D-glukopiranoznim jedinicama u tačkama račvanja na svakih osam jedinica glavnog lanca. Oksidativna transformacija β -D-glukana ispitivana je sa reagensom dimetil sulfoksid-anhidrid sirćetne kiseline, pri čemu su dobijeni keto-aldehido polimeri. Oksidaciju prati nastajanje (metiltio)metil grupa duž polisaharidnog niza, a stepen supstitucije je manji nego za karbonilnu grupu. Pošto su ove grupe acido-labilne, utvrdjeno je da mogu da se eliminišu kiselom hidrolizom, bez uticaja na sadržaj karbonila.
T2  - Acta biologica iugoslavica - serija B: Mikrobiologija
T1  - (1->3)-β-D-glucan from saccharomyces cerevisiae, preparation, characterization and chemical modification: Introducing carbonyl groups into the polysaccharide chain
T1  - (1->3)- β-D-glukan iz saccharomyces cerevisiae - dobijanje, karakterizacija i hemijska modifikacija uvođenjem karbonilnih grupa u polisaharidni niz
VL  - 43
IS  - 1
SP  - 15
EP  - 29
UR  - https://hdl.handle.net/21.15107/rcub_cer_227
ER  - 

@article{
author = "Zeković, Đorđe and Radulović, Milanka and Nastasović, Aleksandra and Vrvić, Miroslav and Jakovljević, Dragica",
year = "2006",
abstract = "A number of polysaccharides with [3-glycosidic linkage are widespread in a variety of sources. All have a common structure, the (1->3)- β -D-glucan backbone is essential. They have attracted attention because of bioactive and medicinal properties which have been described for more than 50 years. Glucan from technologically important species, baker's yeast Saccharomyces cerevisiae. was isolated in a purified form and characterized. Data from common analytical methods supported by GLC-MS and NMR spectra indicated that isolated glucan from Saccharomyces cerevisiae has a backbone chain up of (l->3)- β -D-linked glucopyranoses with single β -D-glucopyranosul units at the branch points on every eight main chain unit. The oxidative transformation of β -D-glucan was investigated with dimethyl sulfoxide-acetic-anhydride reagent. Keto-aldehydo polymers were generated by treatment of β -D-glucan with this reagent. Accompanyng'the oxidation was the formation of (methylthio)methyl groups along the polysaccharide chain at a degree of substitution smaller than the degree of substitution for the carbonyl group. As these groups groups are acid-labile, it has been found that can be removed by acid hydrolysis under conditions that not affect on the carbonyl content., Brojni polisaharidi sa p-glikozidnom vezom rasprostranjeni su u različitim izvorima. Svi imaju opštu strukturu u kojoj je (l->3)- β -D-glukan suštinska gradivna jedinica. Oni privlače pažnju zato što su bioaktivni i imaju medicinske osobine, koje su bile opisane pre više od 50 godina. Cinkanje izolovan u čistom obliku i okarakterisan iz pekarskog kvasca Sacclwromyces cerevisiae kao tehnološki važnog proizvoda. Podaci dobijeni pomoću opštih analitičkih metoda i potvrdjeni GLC-MS i NMR spektrima, ukazuju da izolovani glukan iz Saccharomyces cerevisiae ima kao osnovni gradivni niz (l->3)- β -D-povezane glukopiranoze sa pojedinačnim β -D-glukopiranoznim jedinicama u tačkama račvanja na svakih osam jedinica glavnog lanca. Oksidativna transformacija β -D-glukana ispitivana je sa reagensom dimetil sulfoksid-anhidrid sirćetne kiseline, pri čemu su dobijeni keto-aldehido polimeri. Oksidaciju prati nastajanje (metiltio)metil grupa duž polisaharidnog niza, a stepen supstitucije je manji nego za karbonilnu grupu. Pošto su ove grupe acido-labilne, utvrdjeno je da mogu da se eliminišu kiselom hidrolizom, bez uticaja na sadržaj karbonila.",
journal = "Acta biologica iugoslavica - serija B: Mikrobiologija",
title = "(1->3)-β-D-glucan from saccharomyces cerevisiae, preparation, characterization and chemical modification: Introducing carbonyl groups into the polysaccharide chain, (1->3)- β-D-glukan iz saccharomyces cerevisiae - dobijanje, karakterizacija i hemijska modifikacija uvođenjem karbonilnih grupa u polisaharidni niz",
volume = "43",
number = "1",
pages = "15-29",
url = "https://hdl.handle.net/21.15107/rcub_cer_227"
}

Zeković, Đ., Radulović, M., Nastasović, A., Vrvić, M.,& Jakovljević, D.. (2006). (1->3)-β-D-glucan from saccharomyces cerevisiae, preparation, characterization and chemical modification: Introducing carbonyl groups into the polysaccharide chain. in Acta biologica iugoslavica - serija B: Mikrobiologija, 43(1), 15-29.
https://hdl.handle.net/21.15107/rcub_cer_227

Zeković Đ, Radulović M, Nastasović A, Vrvić M, Jakovljević D. (1->3)-β-D-glucan from saccharomyces cerevisiae, preparation, characterization and chemical modification: Introducing carbonyl groups into the polysaccharide chain. in Acta biologica iugoslavica - serija B: Mikrobiologija. 2006;43(1):15-29.
https://hdl.handle.net/21.15107/rcub_cer_227 .

Zeković, Đorđe, Radulović, Milanka, Nastasović, Aleksandra, Vrvić, Miroslav, Jakovljević, Dragica, "(1->3)-β-D-glucan from saccharomyces cerevisiae, preparation, characterization and chemical modification: Introducing carbonyl groups into the polysaccharide chain" in Acta biologica iugoslavica - serija B: Mikrobiologija, 43, no. 1 (2006):15-29,
https://hdl.handle.net/21.15107/rcub_cer_227 .

TY  - JOUR
AU  - Zeković, Đorđe
AU  - Kwiatkowski, Stefan
AU  - Vrvić, Miroslav
AU  - Jakovljević, Dragica
AU  - Moran, Colm A.
PY  - 2005
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4084
AB  - A number of polysaccharides with β-glycosidic linkage are
widespread in nature in a variety of sources. All have a common structure
and the (1→3)-β-D-glucan backbone is essential. They have attracted attention
over the years because of their bioactive and medicinal properties. In many
cases their functional role is a mystery, in others it is well established. Because
of their insoluble chemical nature, particulate (1→3)-β-D-glucans are not suitable
for many medical applications. Various methods of changing or modifying
the β-D-glucan chemical structure and transforming it to a soluble form have
been published. The β-D-glucan bioactive properties can be affected positively
or negatively by such modifications. This review examines β-glucan sources in
nature, health effects and structure-activity relationships. It presents the current
state of β-D-glucan solubilization methods and discusses their effectiveness and
application possibilities for the future.
PB  - England : Taylor  & Francis LTD
T2  - Critical Reviews in Biotechnology
T1  - Natural and Modified (1→3)-β-D-Glucans in Health Promotion and Disease Alleviation
VL  - 25
SP  - 205
EP  - 230
DO  - 10.1080/07388550500376166
ER  - 

@article{
author = "Zeković, Đorđe and Kwiatkowski, Stefan and Vrvić, Miroslav and Jakovljević, Dragica and Moran, Colm A.",
year = "2005",
abstract = "A number of polysaccharides with β-glycosidic linkage are
widespread in nature in a variety of sources. All have a common structure
and the (1→3)-β-D-glucan backbone is essential. They have attracted attention
over the years because of their bioactive and medicinal properties. In many
cases their functional role is a mystery, in others it is well established. Because
of their insoluble chemical nature, particulate (1→3)-β-D-glucans are not suitable
for many medical applications. Various methods of changing or modifying
the β-D-glucan chemical structure and transforming it to a soluble form have
been published. The β-D-glucan bioactive properties can be affected positively
or negatively by such modifications. This review examines β-glucan sources in
nature, health effects and structure-activity relationships. It presents the current
state of β-D-glucan solubilization methods and discusses their effectiveness and
application possibilities for the future.",
publisher = "England : Taylor  & Francis LTD",
journal = "Critical Reviews in Biotechnology",
title = "Natural and Modified (1→3)-β-D-Glucans in Health Promotion and Disease Alleviation",
volume = "25",
pages = "205-230",
doi = "10.1080/07388550500376166"
}

Zeković, Đ., Kwiatkowski, S., Vrvić, M., Jakovljević, D.,& Moran, C. A.. (2005). Natural and Modified (1→3)-β-D-Glucans in Health Promotion and Disease Alleviation. in Critical Reviews in Biotechnology
England : Taylor  & Francis LTD., 25, 205-230.
https://doi.org/10.1080/07388550500376166

Zeković Đ, Kwiatkowski S, Vrvić M, Jakovljević D, Moran CA. Natural and Modified (1→3)-β-D-Glucans in Health Promotion and Disease Alleviation. in Critical Reviews in Biotechnology. 2005;25:205-230.
doi:10.1080/07388550500376166 .

Zeković, Đorđe, Kwiatkowski, Stefan, Vrvić, Miroslav, Jakovljević, Dragica, Moran, Colm A., "Natural and Modified (1→3)-β-D-Glucans in Health Promotion and Disease Alleviation" in Critical Reviews in Biotechnology, 25 (2005):205-230,
https://doi.org/10.1080/07388550500376166 . .

TY  - JOUR
AU  - Zlatković, Dragan
AU  - Jakovljević, Dragica
AU  - Zeković, Đorđe
AU  - Vrvić, Miroslav
PY  - 2003
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/95
AB  - The structure of a polysaccharide consisting of D-glucose isolated from the cell-wall of active dry baker’s yeast (Saccharomyces cerevisiae) was investigated by using methylation analysis, periodate oxidation, mass spectrometry, NMR spectroscopy, and enzymic hydrolysis, as a new approach in determination of structures. The main structural feature of the polysaccharide deduced on the basis of the obtained results is a linear chain of (1→3)-linked β-D-glucopyranoses, a part of which is substituted through the positions O-6. The side units or groups are either a single D-glucopyranose or (1→3)-β-oligoglucosides, linked to the main chaing through (1→6)-glucosidic linkages. The low optical rotation as well as the 13C-NMR and FTIR spectra suggest that the glycosidic linkages are in the β-D-configuration.
AB  - Ispitivana je struktura homopolisaharida izolovanog iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae), metodom metilovanja perjodatnom oksidacijom, masenom spektrometrijom, NMR spektroskopijom i enzimskom hidrolizom, kao novim pristupom u izučavanju strukture polisaharida. Dobijeni rezultati ukazuju da polisaharid, koji se sastoji iz D-glukoze, ima (1→3)-D-glukopolimerni niz kao osnovni, a da su D-glukopiranozni ostaci vezani za osnovni niz preko položaja O-6 i to ili kao pojedinačne bočne jedinice ili kao deo oligomernih bočnih grupa koje čine (1→3)-D-glukopiranozil ostaci. Konfiguracija glikozidnih veza je β-D-tipa.
PB  - Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure
T1  - Glukan iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae) - hemijsko i enzimsko izučavanje strukture
VL  - 68
IS  - 11
SP  - 805
EP  - 809
DO  - 10.2298/JSC0311805Z
ER  - 

@article{
author = "Zlatković, Dragan and Jakovljević, Dragica and Zeković, Đorđe and Vrvić, Miroslav",
year = "2003",
abstract = "The structure of a polysaccharide consisting of D-glucose isolated from the cell-wall of active dry baker’s yeast (Saccharomyces cerevisiae) was investigated by using methylation analysis, periodate oxidation, mass spectrometry, NMR spectroscopy, and enzymic hydrolysis, as a new approach in determination of structures. The main structural feature of the polysaccharide deduced on the basis of the obtained results is a linear chain of (1→3)-linked β-D-glucopyranoses, a part of which is substituted through the positions O-6. The side units or groups are either a single D-glucopyranose or (1→3)-β-oligoglucosides, linked to the main chaing through (1→6)-glucosidic linkages. The low optical rotation as well as the 13C-NMR and FTIR spectra suggest that the glycosidic linkages are in the β-D-configuration., Ispitivana je struktura homopolisaharida izolovanog iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae), metodom metilovanja perjodatnom oksidacijom, masenom spektrometrijom, NMR spektroskopijom i enzimskom hidrolizom, kao novim pristupom u izučavanju strukture polisaharida. Dobijeni rezultati ukazuju da polisaharid, koji se sastoji iz D-glukoze, ima (1→3)-D-glukopolimerni niz kao osnovni, a da su D-glukopiranozni ostaci vezani za osnovni niz preko položaja O-6 i to ili kao pojedinačne bočne jedinice ili kao deo oligomernih bočnih grupa koje čine (1→3)-D-glukopiranozil ostaci. Konfiguracija glikozidnih veza je β-D-tipa.",
publisher = "Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure, Glukan iz suvog aktivnog pekarskog kvasca (Saccharomyces cerevisiae) - hemijsko i enzimsko izučavanje strukture",
volume = "68",
number = "11",
pages = "805-809",
doi = "10.2298/JSC0311805Z"
}

Zlatković, D., Jakovljević, D., Zeković, Đ.,& Vrvić, M.. (2003). A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure. in Journal of the Serbian Chemical Society
Serbian Chemical Society., 68(11), 805-809.
https://doi.org/10.2298/JSC0311805Z

Zlatković D, Jakovljević D, Zeković Đ, Vrvić M. A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure. in Journal of the Serbian Chemical Society. 2003;68(11):805-809.
doi:10.2298/JSC0311805Z .

Zlatković, Dragan, Jakovljević, Dragica, Zeković, Đorđe, Vrvić, Miroslav, "A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure" in Journal of the Serbian Chemical Society, 68, no. 11 (2003):805-809,
https://doi.org/10.2298/JSC0311805Z . .