Food additives & contaminants. Part B, Surveillance, Jan 16, 2017
In total 7,351 meat preparations and fresh processed meat products were analyzed from 555 differe... more In total 7,351 meat preparations and fresh processed meat products were analyzed from 555 different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after mandatory HACCP implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulfite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1. Typical misuse and frequent abuse of sulfites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and contributed to a better control, minimizing exposure to sulfites.
The peroxynitrite-induced nitration of manganese superoxide dismutase (MnSOD) tyrosine residue, w... more The peroxynitrite-induced nitration of manganese superoxide dismutase (MnSOD) tyrosine residue, which causes enzyme inactivation, is well established. This led to suggestions that MnSOD nitration and inactivation in vivo, detected in various diseases associated with oxidative stress and overproduction of nitric monoxide (NO), conditions which favor peroxynitrite formation, is also caused by peroxynitrite. However, our previous in vitro study demonstrated that exposure of MnSOD to NO led to NO conversion into nitrosonium (NO+) and nitroxyl (NO?) species, which caused enzyme modifications and inactivation. Here it is reported that MnSOD is tyrosine nitrated upon exposure to NO, as well as that MnSOD nitration contributes to inactivation of the enzyme. Collectively, these observations provide a compelling argument supporting the generation of nitrating species in MnSOD exposed to NO and shed a new light on MnSOD tyrosine nitration and inactivation in vivo. This may represent a novel me...
... Stabilnost miozina sivog tolstolobika pri termičkoj Obradi i skladistenju u zamrznutom stanju... more ... Stabilnost miozina sivog tolstolobika pri termičkoj Obradi i skladistenju u zamrznutom stanju. Radičević Tatjana a , Raičević Smiljana b , Niketić Vesna P. c. ... KoBSON. Jevtić, J. (1988) Meliorativna uloga sivog glavaa, Aristichys nobilis Richardson, 1884, u ribnjacima. ...
Food additives & contaminants. Part B, Surveillance, Jan 16, 2017
In total 7,351 meat preparations and fresh processed meat products were analyzed from 555 differe... more In total 7,351 meat preparations and fresh processed meat products were analyzed from 555 different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after mandatory HACCP implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulfite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1. Typical misuse and frequent abuse of sulfites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and contributed to a better control, minimizing exposure to sulfites.
The peroxynitrite-induced nitration of manganese superoxide dismutase (MnSOD) tyrosine residue, w... more The peroxynitrite-induced nitration of manganese superoxide dismutase (MnSOD) tyrosine residue, which causes enzyme inactivation, is well established. This led to suggestions that MnSOD nitration and inactivation in vivo, detected in various diseases associated with oxidative stress and overproduction of nitric monoxide (NO), conditions which favor peroxynitrite formation, is also caused by peroxynitrite. However, our previous in vitro study demonstrated that exposure of MnSOD to NO led to NO conversion into nitrosonium (NO+) and nitroxyl (NO?) species, which caused enzyme modifications and inactivation. Here it is reported that MnSOD is tyrosine nitrated upon exposure to NO, as well as that MnSOD nitration contributes to inactivation of the enzyme. Collectively, these observations provide a compelling argument supporting the generation of nitrating species in MnSOD exposed to NO and shed a new light on MnSOD tyrosine nitration and inactivation in vivo. This may represent a novel me...
... Stabilnost miozina sivog tolstolobika pri termičkoj Obradi i skladistenju u zamrznutom stanju... more ... Stabilnost miozina sivog tolstolobika pri termičkoj Obradi i skladistenju u zamrznutom stanju. Radičević Tatjana a , Raičević Smiljana b , Niketić Vesna P. c. ... KoBSON. Jevtić, J. (1988) Meliorativna uloga sivog glavaa, Aristichys nobilis Richardson, 1884, u ribnjacima. ...
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