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dc.creatorĐorđević, Neda O.
dc.creatorTodorović, Nevena
dc.creatorNovaković, Irena
dc.creatorPezo, Lato
dc.creatorPejin, Boris
dc.creatorMaras, Vesna
dc.creatorTešević, Vele
dc.creatorPajovic, Snezana B.
dc.date.accessioned2019-01-30T18:01:32Z
dc.date.available2019-01-30T18:01:32Z
dc.date.issued2018
dc.identifier.issn1420-3049
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/2485
dc.description.abstractScreens 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.en
dc.publisherMdpi, Basel
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/41027/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsopenAccess
dc.sourceMolecules
dc.subjectred wineen
dc.subjectpolyphenolicsen
dc.subjectantioxidant activityen
dc.subjectSaccharomyces cerevisiaeen
dc.subjectartificial neural networken
dc.titleAntioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wineen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractПајовиц, Снезана Б.; Дордевиц, Неда О.; Тесевиц, Веле В.; Тодоровиц, Невена; Марас, Весна; Пејин, Борис; Новаковић, Ирена; Пезо, Лато Л.;
dc.citation.volume23
dc.citation.issue8
dc.citation.other23(8):
dc.citation.rankM22
dc.identifier.pmid30087228
dc.identifier.doi10.3390/molecules23081971
dc.identifier.rcubConv_3993
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8844/2483.pdf
dc.identifier.scopus2-s2.0-85052383450
dc.identifier.wos000445295500136
dc.type.versionpublishedVersion


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