TY  - JOUR
AU  - Stojanova, Monika
AU  - Pantic, Milena
AU  - Klaus, Anita
AU  - Mihajlovic, Dragana
AU  - Miletic, Dunja
AU  - Sobajic, Sladjana
AU  - Stojanova, Marina Todor
AU  - Niksic, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6334
AB  - The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).
T2  - International Journal of Food Science and Technology
T2  - International Journal of Food Science and Technology
T1  - Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts
DO  - 10.1111/ijfs.16462
ER  - 

@article{
author = "Stojanova, Monika and Pantic, Milena and Klaus, Anita and Mihajlovic, Dragana and Miletic, Dunja and Sobajic, Sladjana and Stojanova, Marina Todor and Niksic, Miomir",
year = "2023",
abstract = "The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).",
journal = "International Journal of Food Science and Technology, International Journal of Food Science and Technology",
title = "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts",
doi = "10.1111/ijfs.16462"
}

Stojanova, M., Pantic, M., Klaus, A., Mihajlovic, D., Miletic, D., Sobajic, S., Stojanova, M. T.,& Niksic, M.. (2023). Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology.
https://doi.org/10.1111/ijfs.16462

Stojanova M, Pantic M, Klaus A, Mihajlovic D, Miletic D, Sobajic S, Stojanova MT, Niksic M. Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology. 2023;.
doi:10.1111/ijfs.16462 .

Stojanova, Monika, Pantic, Milena, Klaus, Anita, Mihajlovic, Dragana, Miletic, Dunja, Sobajic, Sladjana, Stojanova, Marina Todor, Niksic, Miomir, "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts" in International Journal of Food Science and Technology (2023),
https://doi.org/10.1111/ijfs.16462 . .

TY  - JOUR
AU  - Milutinović, Violeta
AU  - Petrović, Predrag
AU  - Petković, Miloš
AU  - Klaus, Anita
AU  - Ušjak, Ljuboš
AU  - Niketić, Marjan
AU  - Petrović, Silvana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6482
AB  - The composition and anticholinesterase activity of the dried MeOH extracts of Hieracium scheppigianum and H. naegelianum underground parts (rhizomes and roots), as well as the anticholinesterase activity of the dried, previously chemically characterised MeOH extracts of the flowering aerial parts of these two and 26 other Hieracium species in the strict sense (s. str.), were investigated. Furthermore, the anticholinesterase activity of 12 selected secondary metabolites of these extracts was evaluated. Using semi-preparative LC-MS, five caffeoylquinic acids and the sesquiterpene lactone crepiside E were isolated from H. scheppigianum underground parts extract. All these compounds were also identified in the underground parts extract of H. naegelianum. Quantitative LC-MS analysis showed that the analysed underground parts extracts were rich in both caffeoylquinic acids (139.77 and 156.62 mg/g of extract, respectively) and crepiside E (126.88 and 116.58 mg/g). In the Ellman method, the tested extracts showed an interesting anti-AChE and/or anti-BChE activity (IC50=0.56–1.58 mg/mL), which can be explained, at least partially, by the presence of some of their constituents. Among the metabolites tested, the best activity was revealed for the flavonoids apigenin, luteolin and diosmetin, and the sesquiterpene lactone 8-epiixerisamine A (IC50=68.09–299.37 μM). © 2023 Wiley-VHCA AG, Zurich, Switzerland.
T2  - Chemistry and Biodiversity
T2  - Chemistry and Biodiversity
T1  - Investigation of Anticholinesterase Activity of Chemically Characterised Hieracium s. str. Methanol Extracts and Their Selected Metabolites
DO  - 10.1002/cbdv.202301044
ER  - 

@article{
author = "Milutinović, Violeta and Petrović, Predrag and Petković, Miloš and Klaus, Anita and Ušjak, Ljuboš and Niketić, Marjan and Petrović, Silvana",
year = "2023",
abstract = "The composition and anticholinesterase activity of the dried MeOH extracts of Hieracium scheppigianum and H. naegelianum underground parts (rhizomes and roots), as well as the anticholinesterase activity of the dried, previously chemically characterised MeOH extracts of the flowering aerial parts of these two and 26 other Hieracium species in the strict sense (s. str.), were investigated. Furthermore, the anticholinesterase activity of 12 selected secondary metabolites of these extracts was evaluated. Using semi-preparative LC-MS, five caffeoylquinic acids and the sesquiterpene lactone crepiside E were isolated from H. scheppigianum underground parts extract. All these compounds were also identified in the underground parts extract of H. naegelianum. Quantitative LC-MS analysis showed that the analysed underground parts extracts were rich in both caffeoylquinic acids (139.77 and 156.62 mg/g of extract, respectively) and crepiside E (126.88 and 116.58 mg/g). In the Ellman method, the tested extracts showed an interesting anti-AChE and/or anti-BChE activity (IC50=0.56–1.58 mg/mL), which can be explained, at least partially, by the presence of some of their constituents. Among the metabolites tested, the best activity was revealed for the flavonoids apigenin, luteolin and diosmetin, and the sesquiterpene lactone 8-epiixerisamine A (IC50=68.09–299.37 μM). © 2023 Wiley-VHCA AG, Zurich, Switzerland.",
journal = "Chemistry and Biodiversity, Chemistry and Biodiversity",
title = "Investigation of Anticholinesterase Activity of Chemically Characterised Hieracium s. str. Methanol Extracts and Their Selected Metabolites",
doi = "10.1002/cbdv.202301044"
}

Milutinović, V., Petrović, P., Petković, M., Klaus, A., Ušjak, L., Niketić, M.,& Petrović, S.. (2023). Investigation of Anticholinesterase Activity of Chemically Characterised Hieracium s. str. Methanol Extracts and Their Selected Metabolites. in Chemistry and Biodiversity.
https://doi.org/10.1002/cbdv.202301044

Milutinović V, Petrović P, Petković M, Klaus A, Ušjak L, Niketić M, Petrović S. Investigation of Anticholinesterase Activity of Chemically Characterised Hieracium s. str. Methanol Extracts and Their Selected Metabolites. in Chemistry and Biodiversity. 2023;.
doi:10.1002/cbdv.202301044 .

Milutinović, Violeta, Petrović, Predrag, Petković, Miloš, Klaus, Anita, Ušjak, Ljuboš, Niketić, Marjan, Petrović, Silvana, "Investigation of Anticholinesterase Activity of Chemically Characterised Hieracium s. str. Methanol Extracts and Their Selected Metabolites" in Chemistry and Biodiversity (2023),
https://doi.org/10.1002/cbdv.202301044 . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Radić, Danka
AU  - Šovljanski, Olja
AU  - Pezo, Lato
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6323
AB  - The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as “green” agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries—Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r2 values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management. © 2023 by the authors.
T2  - Antibiotics
T2  - Antibiotics
T1  - Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens
IS  - 3
VL  - 12
DO  - 10.3390/antibiotics12030627
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Lazić, Vesna and Kozarski, Maja and Radić, Danka and Šovljanski, Olja and Pezo, Lato",
year = "2023",
abstract = "The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as “green” agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries—Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r2 values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management. © 2023 by the authors.",
journal = "Antibiotics, Antibiotics",
title = "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens",
number = "3",
volume = "12",
doi = "10.3390/antibiotics12030627"
}

Vunduk, J., Klaus, A., Lazić, V., Kozarski, M., Radić, D., Šovljanski, O.,& Pezo, L.. (2023). Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics, 12(3).
https://doi.org/10.3390/antibiotics12030627

Vunduk J, Klaus A, Lazić V, Kozarski M, Radić D, Šovljanski O, Pezo L. Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics. 2023;12(3).
doi:10.3390/antibiotics12030627 .

Vunduk, Jovana, Klaus, Anita, Lazić, Vesna, Kozarski, Maja, Radić, Danka, Šovljanski, Olja, Pezo, Lato, "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens" in Antibiotics, 12, no. 3 (2023),
https://doi.org/10.3390/antibiotics12030627 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - van Griensven, Leo
AU  - Jakovljevic, Dragica
AU  - Todorovic, Nina
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Vunduk, Jovana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6269
AB  - Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fit in perfectly as a novel market group known as nutra-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies are increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, β-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity. © 2022
T2  - Food Science and Human Wellness
T2  - Food Science and Human Wellness
T1  - Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application
EP  - 396
IS  - 2
SP  - 378
VL  - 12
DO  - 10.1016/j.fshw.2022.07.040
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and van Griensven, Leo and Jakovljevic, Dragica and Todorovic, Nina and Wan-Mohtar, Wan Abd Al Qadr Imad and Vunduk, Jovana",
year = "2023",
abstract = "Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fit in perfectly as a novel market group known as nutra-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies are increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, β-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity. © 2022",
journal = "Food Science and Human Wellness, Food Science and Human Wellness",
title = "Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application",
pages = "396-378",
number = "2",
volume = "12",
doi = "10.1016/j.fshw.2022.07.040"
}

Kozarski, M., Klaus, A., van Griensven, L., Jakovljevic, D., Todorovic, N., Wan-Mohtar, W. A. A. Q. I.,& Vunduk, J.. (2023). Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness, 12(2), 378-396.
https://doi.org/10.1016/j.fshw.2022.07.040

Kozarski M, Klaus A, van Griensven L, Jakovljevic D, Todorovic N, Wan-Mohtar WAAQI, Vunduk J. Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness. 2023;12(2):378-396.
doi:10.1016/j.fshw.2022.07.040 .

Kozarski, Maja, Klaus, Anita, van Griensven, Leo, Jakovljevic, Dragica, Todorovic, Nina, Wan-Mohtar, Wan Abd Al Qadr Imad, Vunduk, Jovana, "Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application" in Food Science and Human Wellness, 12, no. 2 (2023):378-396,
https://doi.org/10.1016/j.fshw.2022.07.040 . .

TY  - CONF
AU  - Kozarski, Maja
AU  - Pantic, Milena
AU  - Lazic, Vesna
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Griensven, Leo
AU  - Niksic, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6543
AB  - Mushroom polyphenols have been proposed as a new therapy that can improve the immune system.
Different immune cells express multiple types of polyphenol receptors that recognize and allow cellular
uptake of polyphenols, which subsequently activate signaling pathways to initiate immune responses.
Polyphenols can be useful for immunocompromised patients with malignancies, viral or bacterial
infections and chronic disorders of organ systems, as well as for those whose immunity is naturally
weakened. Cosmetic formulations rich in mushroom polyphenols have the potential to regulate inflammatory
skin disorders, as well as eczema or atopic dermatitis and photocarcinogenesis.
As primary antioxidants, polyphenols have an important role in preserving immune cells in a reduced
environment and in protecting them against oxidative damages and immunosuppression as well as
maintaining their suitable function. As signaling pathway modulators, mushroom polyphenols can
affect immune cell regulation, cytokine synthesis, and gene expression, in both innate and adaptive
immune responses. There are different pathways in the integrated immunomodulatory polyphenol response,
such as: 1) the nuclear NF-κB signaling pathway leading to suppression of various inflammatory
cytokines expression, and enzymes such as COX-2; 2) MAPK signaling pathways that play a key role in
many fundamental cellular processes such as cell growth, proliferation, death and differentiation, and
also regulate gene transcription and the activity of transcription factors involved in inflammation; 3)
arachidonic acid signaling pathway leading to a decrease in the release of inflammatory mediators;
and 4) the Nrf2 / ARE signaling pathway involved in the activation of genes encoding cytoprotective and
antioxidant enzymes.
Given that polyphenols represent great potential in the design of immune-boosting formulations in line
with their widespread structural diversity, it should be noted that some functionality issues require further
clarification. For instance different observations and conclusions were reported by the scientists in
absence of enzymes involved in their biosynthesis steps.
Concerning the dietary application of mushroom polyphenols, it is necessary to mention that after
oral consumption they are recognized by the human body as xenobiotics and often a small amount is
absorbed in the intestine. Likewise, there are significant differences between the activities of the metabolic
form of phenols and their form in the mushroom nutraceutical matrix. For an example, dihydoferulic
acid, a metabolite of the ferulic acid, expresses anti-inflammatory activity, opposite to metabolites derived
after sulfation and glucuronidation. The scientific focus is on improving and increasing polyphenols bioavailability
by designing colloidal systems and using nanosystems. Moreover many studies have found
that polyphenols can interact with macromolecules like dietary fibers, i.e. chitin and β-glucans. It has
been shown that these interactions can affect the bioaccessibility of polyphenols in a food matrix as
well as in nutraceutical formulations. Therefore, chitin and β-glucans have an impact on polyphenols’
immunomodulating activities if they were applied together in commercial formulations. Another disadvantage
in the commercialization of polyphenol-based formulations is quantitative and qualitative variations
in their content among different mushroom species. As secondary metabolites with a protective
role e.g. phenols, their content in mushrooms depends on the locality and environmental conditions of
growth. Using extracts or preparations that are based on mycelia grown under controlled conditions
may be the solution for the reduction of the natural variability in polyphenol composition.
Integrated information on all aspects of functionality will confirm the use of polyphenol-rich mushroom
formulations as effective enhancers of immunity.
C3  - 11th International Medicinal Mushroom Conference (IMMC11)
T1  - Mushroom polyphenols as immune system balancers: What's the mechanism behind it and possible interactions with dietary fibers?
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6543
ER  - 

@conference{
author = "Kozarski, Maja and Pantic, Milena and Lazic, Vesna and Klaus, Anita and Vunduk, Jovana and Griensven, Leo and Niksic, Miomir",
year = "2022",
abstract = "Mushroom polyphenols have been proposed as a new therapy that can improve the immune system.
Different immune cells express multiple types of polyphenol receptors that recognize and allow cellular
uptake of polyphenols, which subsequently activate signaling pathways to initiate immune responses.
Polyphenols can be useful for immunocompromised patients with malignancies, viral or bacterial
infections and chronic disorders of organ systems, as well as for those whose immunity is naturally
weakened. Cosmetic formulations rich in mushroom polyphenols have the potential to regulate inflammatory
skin disorders, as well as eczema or atopic dermatitis and photocarcinogenesis.
As primary antioxidants, polyphenols have an important role in preserving immune cells in a reduced
environment and in protecting them against oxidative damages and immunosuppression as well as
maintaining their suitable function. As signaling pathway modulators, mushroom polyphenols can
affect immune cell regulation, cytokine synthesis, and gene expression, in both innate and adaptive
immune responses. There are different pathways in the integrated immunomodulatory polyphenol response,
such as: 1) the nuclear NF-κB signaling pathway leading to suppression of various inflammatory
cytokines expression, and enzymes such as COX-2; 2) MAPK signaling pathways that play a key role in
many fundamental cellular processes such as cell growth, proliferation, death and differentiation, and
also regulate gene transcription and the activity of transcription factors involved in inflammation; 3)
arachidonic acid signaling pathway leading to a decrease in the release of inflammatory mediators;
and 4) the Nrf2 / ARE signaling pathway involved in the activation of genes encoding cytoprotective and
antioxidant enzymes.
Given that polyphenols represent great potential in the design of immune-boosting formulations in line
with their widespread structural diversity, it should be noted that some functionality issues require further
clarification. For instance different observations and conclusions were reported by the scientists in
absence of enzymes involved in their biosynthesis steps.
Concerning the dietary application of mushroom polyphenols, it is necessary to mention that after
oral consumption they are recognized by the human body as xenobiotics and often a small amount is
absorbed in the intestine. Likewise, there are significant differences between the activities of the metabolic
form of phenols and their form in the mushroom nutraceutical matrix. For an example, dihydoferulic
acid, a metabolite of the ferulic acid, expresses anti-inflammatory activity, opposite to metabolites derived
after sulfation and glucuronidation. The scientific focus is on improving and increasing polyphenols bioavailability
by designing colloidal systems and using nanosystems. Moreover many studies have found
that polyphenols can interact with macromolecules like dietary fibers, i.e. chitin and β-glucans. It has
been shown that these interactions can affect the bioaccessibility of polyphenols in a food matrix as
well as in nutraceutical formulations. Therefore, chitin and β-glucans have an impact on polyphenols’
immunomodulating activities if they were applied together in commercial formulations. Another disadvantage
in the commercialization of polyphenol-based formulations is quantitative and qualitative variations
in their content among different mushroom species. As secondary metabolites with a protective
role e.g. phenols, their content in mushrooms depends on the locality and environmental conditions of
growth. Using extracts or preparations that are based on mycelia grown under controlled conditions
may be the solution for the reduction of the natural variability in polyphenol composition.
Integrated information on all aspects of functionality will confirm the use of polyphenol-rich mushroom
formulations as effective enhancers of immunity.",
journal = "11th International Medicinal Mushroom Conference (IMMC11)",
title = "Mushroom polyphenols as immune system balancers: What's the mechanism behind it and possible interactions with dietary fibers?",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6543"
}

Kozarski, M., Pantic, M., Lazic, V., Klaus, A., Vunduk, J., Griensven, L.,& Niksic, M.. (2022). Mushroom polyphenols as immune system balancers: What's the mechanism behind it and possible interactions with dietary fibers?. in 11th International Medicinal Mushroom Conference (IMMC11).
https://hdl.handle.net/21.15107/rcub_agrospace_6543

Kozarski M, Pantic M, Lazic V, Klaus A, Vunduk J, Griensven L, Niksic M. Mushroom polyphenols as immune system balancers: What's the mechanism behind it and possible interactions with dietary fibers?. in 11th International Medicinal Mushroom Conference (IMMC11). 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6543 .

Kozarski, Maja, Pantic, Milena, Lazic, Vesna, Klaus, Anita, Vunduk, Jovana, Griensven, Leo, Niksic, Miomir, "Mushroom polyphenols as immune system balancers: What's the mechanism behind it and possible interactions with dietary fibers?" in 11th International Medicinal Mushroom Conference (IMMC11) (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6543 .

TY  - CONF
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Pantić, Milena
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6546
AB  - Inonotus obliquus, or Chaga, is a medicinal mushroom with a long history of folk medicinal use and growing popularity worldwide. It cannot be cultivated so novel, greener extraction methods are needed to satisfy the market and obtain high-quality supplements.  In this study, we evaluated the biological activity (antimicrobial and antioxidant) of Mongolian (IM) and Serbian (IS) Chaga extracts obtained by subcritical water extraction. They were also screened for general chemical composition. Both IM and IS, have high phenolic content. HPLC analysis revealed that extracts are especially rich in chlorogenic acid, followed by catechins, p-coumaric and cinnamic acids. ABTS assay confirmed the remarkable scavenging ability of extracts, reaching 98% when a concentration of      2 mg/mL  was tested. The antimicrobial potential was examined by microdilution method using Gram-positive and (Enterococcus faecalis and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli and Actinetobacteria baumannii). According to the obtained minimal inhibitory concentration (MIC) for E. faecalis S. aureus (MIC -1.25 mg / mL), E. coli, and A. baumannii (MIC -2.5 mg / mL) both extracts were shown to have the same effect on the tested bacteria. Hereby, we demonstrated the high biological potential of extracts obtained by subcritical water extraction.
C3  - FEMS Conference on Microbiology in association with Serbian Society of Microbiology
T1  - The effect of green extraction method, subcritical, water extraction, on selected biological activities of Chaga mushroom
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6546
ER  - 

@conference{
author = "Lazić, Vesna and Vunduk, Jovana and Klaus, Anita and Pantić, Milena and Kozarski, Maja and Nikšić, Miomir",
year = "2022",
abstract = "Inonotus obliquus, or Chaga, is a medicinal mushroom with a long history of folk medicinal use and growing popularity worldwide. It cannot be cultivated so novel, greener extraction methods are needed to satisfy the market and obtain high-quality supplements.  In this study, we evaluated the biological activity (antimicrobial and antioxidant) of Mongolian (IM) and Serbian (IS) Chaga extracts obtained by subcritical water extraction. They were also screened for general chemical composition. Both IM and IS, have high phenolic content. HPLC analysis revealed that extracts are especially rich in chlorogenic acid, followed by catechins, p-coumaric and cinnamic acids. ABTS assay confirmed the remarkable scavenging ability of extracts, reaching 98% when a concentration of      2 mg/mL  was tested. The antimicrobial potential was examined by microdilution method using Gram-positive and (Enterococcus faecalis and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli and Actinetobacteria baumannii). According to the obtained minimal inhibitory concentration (MIC) for E. faecalis S. aureus (MIC -1.25 mg / mL), E. coli, and A. baumannii (MIC -2.5 mg / mL) both extracts were shown to have the same effect on the tested bacteria. Hereby, we demonstrated the high biological potential of extracts obtained by subcritical water extraction.",
journal = "FEMS Conference on Microbiology in association with Serbian Society of Microbiology",
title = "The effect of green extraction method, subcritical, water extraction, on selected biological activities of Chaga mushroom",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6546"
}

Lazić, V., Vunduk, J., Klaus, A., Pantić, M., Kozarski, M.,& Nikšić, M.. (2022). The effect of green extraction method, subcritical, water extraction, on selected biological activities of Chaga mushroom. in FEMS Conference on Microbiology in association with Serbian Society of Microbiology.
https://hdl.handle.net/21.15107/rcub_agrospace_6546

Lazić V, Vunduk J, Klaus A, Pantić M, Kozarski M, Nikšić M. The effect of green extraction method, subcritical, water extraction, on selected biological activities of Chaga mushroom. in FEMS Conference on Microbiology in association with Serbian Society of Microbiology. 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6546 .

Lazić, Vesna, Vunduk, Jovana, Klaus, Anita, Pantić, Milena, Kozarski, Maja, Nikšić, Miomir, "The effect of green extraction method, subcritical, water extraction, on selected biological activities of Chaga mushroom" in FEMS Conference on Microbiology in association with Serbian Society of Microbiology (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6546 .

TY  - CONF
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Pantić, Milena
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6626
AB  - Inonotus obliquus, or Chaga, is a medicinal mushroom with a long history of folk medicinal use and growing popularity worldwide. It cannot be cultivated so novel, greener extraction methods are needed to satisfy the market and obtain high-quality supplements.  In this study, we evaluated the biological activity (antimicrobial and antioxidant) of Mongolian (IM) and Serbian (IS) Chaga extracts obtained by subcritical water extraction. They were also screened for general chemical composition. Both IM and IS, have high phenolic content. HPLC analysis revealed that extracts are especially rich in chlorogenic acid, followed by catechins, p-coumaric and cinnamic acids. ABTS assay confirmed the remarkable scavenging ability of extracts, reaching 98% when a concentration of      2 mg/mL  was tested. The antimicrobial potential was examined by microdilution method using Gram-positive and (Enterococcus faecalis and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli and Actinetobacteria baumannii). According to the obtained minimal inhibitory concentration (MIC) for E. faecalis S. aureus (MIC -1.25 mg / mL), E. coli, and A. baumannii (MIC -2.5 mg / mL) both extracts were shown to have the same effect on the tested bacteria. Hereby, we demonstrated the high biological potential of extracts obtained by subcritical water extraction.
PB  - Serbian Society of Microbiology
C3  - FEMS Conference on Microbiology in association with Serbian Society of Microbiology
T1  - The effect of green extraction method, subcritical, water extraction, on selected biological activities in Chaga mushroom
SP  - 420
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6626
ER  - 

@conference{
author = "Lazić, Vesna and Vunduk, Jovana and Klaus, Anita and Pantić, Milena and Kozarski, Maja and Nikšić, Miomir",
year = "2022",
abstract = "Inonotus obliquus, or Chaga, is a medicinal mushroom with a long history of folk medicinal use and growing popularity worldwide. It cannot be cultivated so novel, greener extraction methods are needed to satisfy the market and obtain high-quality supplements.  In this study, we evaluated the biological activity (antimicrobial and antioxidant) of Mongolian (IM) and Serbian (IS) Chaga extracts obtained by subcritical water extraction. They were also screened for general chemical composition. Both IM and IS, have high phenolic content. HPLC analysis revealed that extracts are especially rich in chlorogenic acid, followed by catechins, p-coumaric and cinnamic acids. ABTS assay confirmed the remarkable scavenging ability of extracts, reaching 98% when a concentration of      2 mg/mL  was tested. The antimicrobial potential was examined by microdilution method using Gram-positive and (Enterococcus faecalis and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli and Actinetobacteria baumannii). According to the obtained minimal inhibitory concentration (MIC) for E. faecalis S. aureus (MIC -1.25 mg / mL), E. coli, and A. baumannii (MIC -2.5 mg / mL) both extracts were shown to have the same effect on the tested bacteria. Hereby, we demonstrated the high biological potential of extracts obtained by subcritical water extraction.",
publisher = "Serbian Society of Microbiology",
journal = "FEMS Conference on Microbiology in association with Serbian Society of Microbiology",
title = "The effect of green extraction method, subcritical, water extraction, on selected biological activities in Chaga mushroom",
pages = "420",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6626"
}

Lazić, V., Vunduk, J., Klaus, A., Pantić, M., Kozarski, M.,& Nikšić, M.. (2022). The effect of green extraction method, subcritical, water extraction, on selected biological activities in Chaga mushroom. in FEMS Conference on Microbiology in association with Serbian Society of Microbiology
Serbian Society of Microbiology., 420.
https://hdl.handle.net/21.15107/rcub_agrospace_6626

Lazić V, Vunduk J, Klaus A, Pantić M, Kozarski M, Nikšić M. The effect of green extraction method, subcritical, water extraction, on selected biological activities in Chaga mushroom. in FEMS Conference on Microbiology in association with Serbian Society of Microbiology. 2022;:420.
https://hdl.handle.net/21.15107/rcub_agrospace_6626 .

Lazić, Vesna, Vunduk, Jovana, Klaus, Anita, Pantić, Milena, Kozarski, Maja, Nikšić, Miomir, "The effect of green extraction method, subcritical, water extraction, on selected biological activities in Chaga mushroom" in FEMS Conference on Microbiology in association with Serbian Society of Microbiology (2022):420,
https://hdl.handle.net/21.15107/rcub_agrospace_6626 .

TY  - JOUR
AU  - Ahmad, Nurfadzilah
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Dahlan, Nofri Yenita
AU  - Ghosh, Soumya
AU  - Muhammad-Sukki, Firdaus
AU  - Dufossé, Laurent
AU  - Bani, Nurul Aini
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6229
AB  - In 2015, approximately 195 countries agreed with the United Nations that by 2030, they would work to make the world a better place. There would be synergies in accomplishing the 17 Sustainable Development Goals (SDGs). Synergy using a single sustainable resource is critical to assist developing nations in achieving the SDGs as cost-effectively and efficiently possible. To use fungal dye resources, we proposed a combination of the zero hunger and affordable energy goals. Dyes are widely used in high-tech sectors, including food and energy. Natural dyes are more environment-friendly than synthetic dyes and may have medicinal benefits. Fungi are a natural source of dye that can be substituted for plants. For example, medicinal mushrooms offer a wide range of safe organic dyes that may be produced instantly, inexpensively, and in large quantities. Meanwhile, medicinal mushroom dyes may provide a less expensive choice for photovoltaic (PV) technology due to their non-toxic and environmentally friendly qualities. This agenda thoroughly explains the significance of pigments from medicinal mushrooms in culinary and solar PV applications. If executed effectively, such a large, unwieldy and ambitious agenda may lead the world towards inclusive and sustainable development. © 2022 by the authors.
T2  - Sustainability (Switzerland)
T2  - Sustainability (Switzerland)
T1  - Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development
IS  - 21
VL  - 14
DO  - 10.3390/su142113894
ER  - 

@article{
author = "Ahmad, Nurfadzilah and Vunduk, Jovana and Klaus, Anita and Dahlan, Nofri Yenita and Ghosh, Soumya and Muhammad-Sukki, Firdaus and Dufossé, Laurent and Bani, Nurul Aini and Wan-Mohtar, Wan Abd Al Qadr Imad",
year = "2022",
abstract = "In 2015, approximately 195 countries agreed with the United Nations that by 2030, they would work to make the world a better place. There would be synergies in accomplishing the 17 Sustainable Development Goals (SDGs). Synergy using a single sustainable resource is critical to assist developing nations in achieving the SDGs as cost-effectively and efficiently possible. To use fungal dye resources, we proposed a combination of the zero hunger and affordable energy goals. Dyes are widely used in high-tech sectors, including food and energy. Natural dyes are more environment-friendly than synthetic dyes and may have medicinal benefits. Fungi are a natural source of dye that can be substituted for plants. For example, medicinal mushrooms offer a wide range of safe organic dyes that may be produced instantly, inexpensively, and in large quantities. Meanwhile, medicinal mushroom dyes may provide a less expensive choice for photovoltaic (PV) technology due to their non-toxic and environmentally friendly qualities. This agenda thoroughly explains the significance of pigments from medicinal mushrooms in culinary and solar PV applications. If executed effectively, such a large, unwieldy and ambitious agenda may lead the world towards inclusive and sustainable development. © 2022 by the authors.",
journal = "Sustainability (Switzerland), Sustainability (Switzerland)",
title = "Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development",
number = "21",
volume = "14",
doi = "10.3390/su142113894"
}

Ahmad, N., Vunduk, J., Klaus, A., Dahlan, N. Y., Ghosh, S., Muhammad-Sukki, F., Dufossé, L., Bani, N. A.,& Wan-Mohtar, W. A. A. Q. I.. (2022). Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development. in Sustainability (Switzerland), 14(21).
https://doi.org/10.3390/su142113894

Ahmad N, Vunduk J, Klaus A, Dahlan NY, Ghosh S, Muhammad-Sukki F, Dufossé L, Bani NA, Wan-Mohtar WAAQI. Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development. in Sustainability (Switzerland). 2022;14(21).
doi:10.3390/su142113894 .

Ahmad, Nurfadzilah, Vunduk, Jovana, Klaus, Anita, Dahlan, Nofri Yenita, Ghosh, Soumya, Muhammad-Sukki, Firdaus, Dufossé, Laurent, Bani, Nurul Aini, Wan-Mohtar, Wan Abd Al Qadr Imad, "Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development" in Sustainability (Switzerland), 14, no. 21 (2022),
https://doi.org/10.3390/su142113894 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Režek Jambrak, Anet
AU  - Djekic, Ilija
PY  - 2022
UR  - https://www.researchgate.net/publication/364130795_Food_Waste_Originated_Material_as_an_Alternative_Substrate_Used_for_the_Cultivation_of_Oyster_Mushroom_Pleurotus_ostreatus_A_Review
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6198
AB  - Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.
T2  - Sustainability
T2  - SustainabilitySustainability
T1  - Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review
SP  - 12509
VL  - 14
DO  - 10.3390/su141912509
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Režek Jambrak, Anet and Djekic, Ilija",
year = "2022",
abstract = "Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.",
journal = "Sustainability, SustainabilitySustainability",
title = "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review",
pages = "12509",
volume = "14",
doi = "10.3390/su141912509"
}

Doroški, A., Klaus, A., Režek Jambrak, A.,& Djekic, I.. (2022). Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability, 14, 12509.
https://doi.org/10.3390/su141912509

Doroški A, Klaus A, Režek Jambrak A, Djekic I. Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability. 2022;14:12509.
doi:10.3390/su141912509 .

Doroški, Ana, Klaus, Anita, Režek Jambrak, Anet, Djekic, Ilija, "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review" in Sustainability, 14 (2022):12509,
https://doi.org/10.3390/su141912509 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6189
AB  - Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.
T2  - Journal of Food Processing and Preservation
T2  - Journal of Food Processing and Preservation
T1  - How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
DO  - 10.1111/jfpp.17142
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.",
journal = "Journal of Food Processing and Preservation, Journal of Food Processing and Preservation",
title = "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?",
doi = "10.1111/jfpp.17142"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation.
https://doi.org/10.1111/jfpp.17142

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation. 2022;.
doi:10.1111/jfpp.17142 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?" in Journal of Food Processing and Preservation (2022),
https://doi.org/10.1111/jfpp.17142 . .

TY  - CONF
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Spirović Trifunović, Bojana
AU  - Miletić, Srđan
AU  - Spasić, Snežana
AU  - Jakovljević, Dragica
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6550
AB  - Excessive production of reactive oxygen species (ROS) often results in irreversible cell
damage and leads to a number of disorders such as hypertension, heart disease, diabetes,
inflammation, premature aging and cancer. Considering the importance of diet in prevention
of diseases associated with oxidative stress, this study was conducted to evaluate antioxidant
activity of the methanol extract of wild lignicolus mushroom Fomitopsis pinicola as natural
source of functional food ingredients. Nowadays functional food products based on the
lignicolous mushroom species are increasingly available on the market. Their powders and
extracts are consumed as dietary supplements in the form of capsules or tablets and as
additives in the formulation of healthier food products.
Antioxidant capacity of F. pinicola methanol extract was evaluated in vitro by the inhibition
of lipid peroxidation (LPx) in the linoleic acid model system. Results were normalized and
expressed as EC50 values (μg/mL). The Folin-Ciocalteu reaction adapted for a 96-well
microplate reader was used to determine the total phenol content (TPC) and result was
expressed as mg of gallic acid equivalent (GAE) per g of dry weight (DW) of extract.
Phenolic profile of the extract was analyzed by the liquid chromatography coupled with
tandem mass spectrometry (LC-MS/MS). Based on the analysis, TPC of the methanol extract
was reported to be 133.11 mg GAE/g of DW. Among hydroxybenzoic acids, the most
abundant was gallic acid, represented by 951.12 μg/g of DW. Also, presence of ellagic,
protocatechuic, p-hydroxybenzoic and syringic acid was observed. Among hydroxycinnamic
acids, chlorogenic acid was the most prevalent, with 0.76 μg/g of DW. With regard to
antioxidant activity and inhibition of LPx, EC50 value for F. pinicola methanol extract was
20.0 μg/mL.
The results of the present study suggest that methanol extract of the wild lignicolus
mushroom F. pinicola acts as natural antioxidant in the prevention of LPx. This mushroom
may be a good source for the development of antioxidant additives.
PB  - МАТИЦА СРПСКА, НОВИ САД, СРБИЈА / MATICA SRPSKA, NOVI SAD, SERBIA
C3  - The 7th International Scientific Meeting: Mycology, Mycotoxicology, and Mycoses
T1  - Lignicolous mushroom Fomitopsis pinicola as a potent inhibitor of lipid peroxidation
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6550
ER  - 

@conference{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Lazić, Vesna and Spirović Trifunović, Bojana and Miletić, Srđan and Spasić, Snežana and Jakovljević, Dragica",
year = "2022",
abstract = "Excessive production of reactive oxygen species (ROS) often results in irreversible cell
damage and leads to a number of disorders such as hypertension, heart disease, diabetes,
inflammation, premature aging and cancer. Considering the importance of diet in prevention
of diseases associated with oxidative stress, this study was conducted to evaluate antioxidant
activity of the methanol extract of wild lignicolus mushroom Fomitopsis pinicola as natural
source of functional food ingredients. Nowadays functional food products based on the
lignicolous mushroom species are increasingly available on the market. Their powders and
extracts are consumed as dietary supplements in the form of capsules or tablets and as
additives in the formulation of healthier food products.
Antioxidant capacity of F. pinicola methanol extract was evaluated in vitro by the inhibition
of lipid peroxidation (LPx) in the linoleic acid model system. Results were normalized and
expressed as EC50 values (μg/mL). The Folin-Ciocalteu reaction adapted for a 96-well
microplate reader was used to determine the total phenol content (TPC) and result was
expressed as mg of gallic acid equivalent (GAE) per g of dry weight (DW) of extract.
Phenolic profile of the extract was analyzed by the liquid chromatography coupled with
tandem mass spectrometry (LC-MS/MS). Based on the analysis, TPC of the methanol extract
was reported to be 133.11 mg GAE/g of DW. Among hydroxybenzoic acids, the most
abundant was gallic acid, represented by 951.12 μg/g of DW. Also, presence of ellagic,
protocatechuic, p-hydroxybenzoic and syringic acid was observed. Among hydroxycinnamic
acids, chlorogenic acid was the most prevalent, with 0.76 μg/g of DW. With regard to
antioxidant activity and inhibition of LPx, EC50 value for F. pinicola methanol extract was
20.0 μg/mL.
The results of the present study suggest that methanol extract of the wild lignicolus
mushroom F. pinicola acts as natural antioxidant in the prevention of LPx. This mushroom
may be a good source for the development of antioxidant additives.",
publisher = "МАТИЦА СРПСКА, НОВИ САД, СРБИЈА / MATICA SRPSKA, NOVI SAD, SERBIA",
journal = "The 7th International Scientific Meeting: Mycology, Mycotoxicology, and Mycoses",
title = "Lignicolous mushroom Fomitopsis pinicola as a potent inhibitor of lipid peroxidation",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6550"
}

Kozarski, M., Klaus, A., Vunduk, J., Lazić, V., Spirović Trifunović, B., Miletić, S., Spasić, S.,& Jakovljević, D.. (2022). Lignicolous mushroom Fomitopsis pinicola as a potent inhibitor of lipid peroxidation. in The 7th International Scientific Meeting: Mycology, Mycotoxicology, and Mycoses
МАТИЦА СРПСКА, НОВИ САД, СРБИЈА / MATICA SRPSKA, NOVI SAD, SERBIA..
https://hdl.handle.net/21.15107/rcub_agrospace_6550

Kozarski M, Klaus A, Vunduk J, Lazić V, Spirović Trifunović B, Miletić S, Spasić S, Jakovljević D. Lignicolous mushroom Fomitopsis pinicola as a potent inhibitor of lipid peroxidation. in The 7th International Scientific Meeting: Mycology, Mycotoxicology, and Mycoses. 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6550 .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Lazić, Vesna, Spirović Trifunović, Bojana, Miletić, Srđan, Spasić, Snežana, Jakovljević, Dragica, "Lignicolous mushroom Fomitopsis pinicola as a potent inhibitor of lipid peroxidation" in The 7th International Scientific Meeting: Mycology, Mycotoxicology, and Mycoses (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6550 .

TY  - GEN
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6521
AB  - The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.
PB  - Universiti Teknologi Mara, Kuala Lumpur, Malaysia
T2  - Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
T1  - Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6521
ER  - 

@misc{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.",
publisher = "Universiti Teknologi Mara, Kuala Lumpur, Malaysia",
journal = "Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)",
title = "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6521"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
Universiti Teknologi Mara, Kuala Lumpur, Malaysia..
https://hdl.handle.net/21.15107/rcub_agrospace_6521

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22). 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties" in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22) (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

Klaus, A.,& Al Qadr Imad Wan-Mohtar, W. A.. (2022). Cultivation strategies of edible and medicinal mushrooms. in Wild Mushrooms: Characteristics, Nutrition, and Processing, 23-85.
https://hdl.handle.net/21.15107/rcub_agrospace_6327

Klaus A, Al Qadr Imad Wan-Mohtar WA. Cultivation strategies of edible and medicinal mushrooms. in Wild Mushrooms: Characteristics, Nutrition, and Processing. 2022;:23-85.
https://hdl.handle.net/21.15107/rcub_agrospace_6327 .

Klaus, Anita, Al Qadr Imad Wan-Mohtar, Wan Abd, "Cultivation strategies of edible and medicinal mushrooms" in Wild Mushrooms: Characteristics, Nutrition, and Processing (2022):23-85,
https://hdl.handle.net/21.15107/rcub_agrospace_6327 .

TY  - CONF
AU  - Kozarski, Maja S.
AU  - Klaus, Anita S.
AU  - Lazić, Vesna V.
AU  - Stevanović, Snežana M.
AU  - Jakovljević, Dragica M.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6515
AB  - Phellinus linteus is a popular medicinal mushroom that is widely used in Asian countries. A number
of studies have confirmed that P. linteus possesses exceptional biological potential useful for
pharmacological applications, including anticancer and anti-inflammatory activities, as well as
antidiabetic, hepatoprotective, and neuroprotective effects. The objective of the present study was to
evaluate antioxidant and immunomodulatory activities of hot water polysaccharide extract obtained
from the medicinal mushroom Phellinus linteus (Berk. et Curt.) Teng. FT-IR was used to study the
polysaccharide profile of the extract. Its antioxidant potential was measured by the conjugated
diene method in the linoleic acid model system. Immunomodulation was tested in vitro by
measuring the synthesis of interferon-gamma (IFN-γ) in healthy human peripheral blood
mononuclear cells (PBMCs) using enzyme linked immunosorbent assay (ELISA). The FT-IR
spectrum of P. linteus hot water extracted polysaccharides showed a typical carbohydrate pattern. A
small amount of proteins was also observed with characteristic absorptions at 1635, 1540 and 1412
cm-1
. Measurements of antioxidant properties in linoleic acid model system revealed relatively high
antioxidant activity with EC50 value of 7.11 mg/mL. After 48 h of P. linteus polysaccharide extract
incubation, the IFN-γ titer displayed immunosuppressive effect, 32.6 pg/mL. The IFN-γ titer for the
suspension of PBMCs in PBS, which was used as a positive control, was found to be 135.2 pg/mL.
Differences in IFN- γ contents in P. linteus extract vs. model control were strongly significant (p <
0.05). The results of this study suggest that the polysaccharide extract of P. linteus acts as a natural
antioxidant and possesses immunomodulatory properties. Therefore, it can be a suitable raw
material for the development of antioxidant food additives. In addition, due to the possible
immunosuppressive effect P. linteus polysaccharide extract is particularly interesting and could find
application in suppression of autoimmune diseases such as rheumatoid arthritis.
C3  - 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online
T1  - ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus
DO  - 10.1016/j.foodchem.2011.06.029
ER  - 

@conference{
author = "Kozarski, Maja S. and Klaus, Anita S. and Lazić, Vesna V. and Stevanović, Snežana M. and Jakovljević, Dragica M.",
year = "2021",
abstract = "Phellinus linteus is a popular medicinal mushroom that is widely used in Asian countries. A number
of studies have confirmed that P. linteus possesses exceptional biological potential useful for
pharmacological applications, including anticancer and anti-inflammatory activities, as well as
antidiabetic, hepatoprotective, and neuroprotective effects. The objective of the present study was to
evaluate antioxidant and immunomodulatory activities of hot water polysaccharide extract obtained
from the medicinal mushroom Phellinus linteus (Berk. et Curt.) Teng. FT-IR was used to study the
polysaccharide profile of the extract. Its antioxidant potential was measured by the conjugated
diene method in the linoleic acid model system. Immunomodulation was tested in vitro by
measuring the synthesis of interferon-gamma (IFN-γ) in healthy human peripheral blood
mononuclear cells (PBMCs) using enzyme linked immunosorbent assay (ELISA). The FT-IR
spectrum of P. linteus hot water extracted polysaccharides showed a typical carbohydrate pattern. A
small amount of proteins was also observed with characteristic absorptions at 1635, 1540 and 1412
cm-1
. Measurements of antioxidant properties in linoleic acid model system revealed relatively high
antioxidant activity with EC50 value of 7.11 mg/mL. After 48 h of P. linteus polysaccharide extract
incubation, the IFN-γ titer displayed immunosuppressive effect, 32.6 pg/mL. The IFN-γ titer for the
suspension of PBMCs in PBS, which was used as a positive control, was found to be 135.2 pg/mL.
Differences in IFN- γ contents in P. linteus extract vs. model control were strongly significant (p <
0.05). The results of this study suggest that the polysaccharide extract of P. linteus acts as a natural
antioxidant and possesses immunomodulatory properties. Therefore, it can be a suitable raw
material for the development of antioxidant food additives. In addition, due to the possible
immunosuppressive effect P. linteus polysaccharide extract is particularly interesting and could find
application in suppression of autoimmune diseases such as rheumatoid arthritis.",
journal = "2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online",
title = "ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus",
doi = "10.1016/j.foodchem.2011.06.029"
}

Kozarski, M. S., Klaus, A. S., Lazić, V. V., Stevanović, S. M.,& Jakovljević, D. M.. (2021). ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus. in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online.
https://doi.org/10.1016/j.foodchem.2011.06.029

Kozarski MS, Klaus AS, Lazić VV, Stevanović SM, Jakovljević DM. ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus. in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online. 2021;.
doi:10.1016/j.foodchem.2011.06.029 .

Kozarski, Maja S., Klaus, Anita S., Lazić, Vesna V., Stevanović, Snežana M., Jakovljević, Dragica M., "ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus" in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online (2021),
https://doi.org/10.1016/j.foodchem.2011.06.029 . .

TY  - CONF
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Doroški, Ana
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6523
AB  - Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada
porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa
da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju
da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene
hidrate i proteine.
Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost
dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS).
Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su
identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina,
p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska
sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i
Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija
proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je
da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo
do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije
u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim
vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L.
monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus
veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo
biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.
PB  - Udruženje mikrobiologa Srbije
C3  - Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE
T1  - UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6523
ER  - 

@conference{
author = "Lazić, Vesna and Kozarski, Maja and Vunduk, Jovana and Doroški, Ana and Klaus, Anita",
year = "2021",
abstract = "Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada
porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa
da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju
da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene
hidrate i proteine.
Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost
dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS).
Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su
identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina,
p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska
sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i
Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija
proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je
da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo
do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije
u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim
vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L.
monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus
veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo
biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.",
publisher = "Udruženje mikrobiologa Srbije",
journal = "Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE",
title = "UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6523"
}

Lazić, V., Kozarski, M., Vunduk, J., Doroški, A.,& Klaus, A.. (2021). UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA. in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE
Udruženje mikrobiologa Srbije..
https://hdl.handle.net/21.15107/rcub_agrospace_6523

Lazić V, Kozarski M, Vunduk J, Doroški A, Klaus A. UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA. in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6523 .

Lazić, Vesna, Kozarski, Maja, Vunduk, Jovana, Doroški, Ana, Klaus, Anita, "UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA" in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6523 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Kozarski, Maja
AU  - Đekić, Ilija
AU  - Tomašević, Igor
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5803
AB  - Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers
purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still
be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus
bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide
and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the
white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree.
Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety.
Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase.
Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging
and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP,
especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics
examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters
not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - European Food Research and Technology
T1  - Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus
IS  - 3
VL  - 247
DO  - 10.1007/s00217-020-03666-x
ER  - 

@article{
author = "Vunduk, Jovana and Kozarski, Maja and Đekić, Ilija and Tomašević, Igor and Klaus, Anita",
year = "2021",
abstract = "Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers
purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still
be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus
bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide
and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the
white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree.
Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety.
Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase.
Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging
and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP,
especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics
examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters
not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "European Food Research and Technology",
title = "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus",
number = "3",
volume = "247",
doi = "10.1007/s00217-020-03666-x"
}

Vunduk, J., Kozarski, M., Đekić, I., Tomašević, I.,& Klaus, A.. (2021). Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology
Springer Science and Business Media Deutschland GmbH., 247(3).
https://doi.org/10.1007/s00217-020-03666-x

Vunduk J, Kozarski M, Đekić I, Tomašević I, Klaus A. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology. 2021;247(3).
doi:10.1007/s00217-020-03666-x .

Vunduk, Jovana, Kozarski, Maja, Đekić, Ilija, Tomašević, Igor, Klaus, Anita, "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus" in European Food Research and Technology, 247, no. 3 (2021),
https://doi.org/10.1007/s00217-020-03666-x . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Wan‑Mohtar, Wan Abd Al Qadr Imad
AU  - Nikolić, Biljana
AU  - Cvetković, Stefana
AU  - Vunduk, Jovana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5805
AB  - Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely
exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened
for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation
(
EC50 = 1.71 ± 0.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (
EC50 = 2.91 ± 0.01 mg
TE/g). AE exhibited most pronounced ability to chelate ferrous ions (
EC50 = 4.96 ± 0.08 mg/mL) and to scavenge ABTS
radicals (
EC50 = 3.36 ± 0.03 mg TE/g). β-glucans and total phenols contributed most to the chelating ability and quenching
of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and β-glucans. Total
proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans
ATCC 10231 (MIC: 0.019–0.625 mg/mL; MFC: 0.039–2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC:
10.0–20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (
IC50: 1.8 ± 0.3–24.6 ± 4.2 mg/
mL) and normal lung MRC-5 fibroblasts (
IC50: 17.0 ± 4.2–42.1 ± 6.1 mg/mL) showed that EN, and especially AE possess
selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX,
indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against
colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF—cultivated P. flabellatus mycelium could
be considered as a valuable source of bioactive substances.
PB  - Springer Science and Business Media B.V.
T2  - World Journal of Microbiology and Biotechnology
T1  - Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities
IS  - 1
SP  - 17
VL  - 37
DO  - 10.1007/s11274-020-02980-6
ER  - 

@article{
author = "Klaus, Anita and Wan‑Mohtar, Wan Abd Al Qadr Imad and Nikolić, Biljana and Cvetković, Stefana and Vunduk, Jovana",
year = "2021",
abstract = "Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely
exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened
for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation
(
EC50 = 1.71 ± 0.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (
EC50 = 2.91 ± 0.01 mg
TE/g). AE exhibited most pronounced ability to chelate ferrous ions (
EC50 = 4.96 ± 0.08 mg/mL) and to scavenge ABTS
radicals (
EC50 = 3.36 ± 0.03 mg TE/g). β-glucans and total phenols contributed most to the chelating ability and quenching
of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and β-glucans. Total
proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans
ATCC 10231 (MIC: 0.019–0.625 mg/mL; MFC: 0.039–2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC:
10.0–20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (
IC50: 1.8 ± 0.3–24.6 ± 4.2 mg/
mL) and normal lung MRC-5 fibroblasts (
IC50: 17.0 ± 4.2–42.1 ± 6.1 mg/mL) showed that EN, and especially AE possess
selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX,
indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against
colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF—cultivated P. flabellatus mycelium could
be considered as a valuable source of bioactive substances.",
publisher = "Springer Science and Business Media B.V.",
journal = "World Journal of Microbiology and Biotechnology",
title = "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities",
number = "1",
pages = "17",
volume = "37",
doi = "10.1007/s11274-020-02980-6"
}

Klaus, A., Wan‑Mohtar, W. A. A. Q. I., Nikolić, B., Cvetković, S.,& Vunduk, J.. (2021). Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities. in World Journal of Microbiology and Biotechnology
Springer Science and Business Media B.V.., 37(1), 17.
https://doi.org/10.1007/s11274-020-02980-6

Klaus A, Wan‑Mohtar WAAQI, Nikolić B, Cvetković S, Vunduk J. Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities. in World Journal of Microbiology and Biotechnology. 2021;37(1):17.
doi:10.1007/s11274-020-02980-6 .

Klaus, Anita, Wan‑Mohtar, Wan Abd Al Qadr Imad, Nikolić, Biljana, Cvetković, Stefana, Vunduk, Jovana, "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities" in World Journal of Microbiology and Biotechnology, 37, no. 1 (2021):17,
https://doi.org/10.1007/s11274-020-02980-6 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Nikolić, Biljana
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6023
AB  - The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
EP  - 32
IS  - 52
SP  - 25
DO  - 10.2298/APT2152025D
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Nikolić, Biljana and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija",
year = "2021",
abstract = "The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties",
pages = "32-25",
number = "52",
doi = "10.2298/APT2152025D"
}

Doroški, A., Klaus, A., Kozarski, M., Nikolić, B., Vunduk, J., Lazić, V.,& Đekić, I.. (2021). Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica
Faculty of Technology, Novi Sad.(52), 25-32.
https://doi.org/10.2298/APT2152025D

Doroški A, Klaus A, Kozarski M, Nikolić B, Vunduk J, Lazić V, Đekić I. Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica. 2021;(52):25-32.
doi:10.2298/APT2152025D .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Nikolić, Biljana, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties" in Acta Periodica Technologica, no. 52 (2021):25-32,
https://doi.org/10.2298/APT2152025D . .

TY  - GEN
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekic, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6520
AB  - Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat straw was used as a control substrate.
Grape pomace mixtures and control substrate were grown under higher ambient
temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased
substrates on several productivity parameters (time required for completion of
mycelium running (days), mycelium running rate in bags (mm/days), time required for
primordia initiation (days), time required for harvesting (days), total mushroom yield and
biological efficiency) was estimated. Results indicated soybean husk affecting the best
mushroom yield and biological efficiency, followed by sunflower seed husk substrates and
wheat straw as a control substrate. Grape pomace-based substrates showed the lowest
productivity potential. On the other hand, lower cultivation temperatures showed slower
growth causing the longer time from inoculation to harvest. To complete the estimation of
these alternative raw materials for mushroom cultivation future research may include the
assessment of the chemical and antioxidant properties of mushrooms as well as their quality
characteristics.
PB  - Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)
T2  - International Mushroom Webinar 2021
T1  - Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6520
ER  - 

@misc{
author = "Doroški, Ana and Klaus, Anita and Vunduk, Jovana and Lazić, Vesna and Djekic, Ilija",
year = "2021",
abstract = "Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat straw was used as a control substrate.
Grape pomace mixtures and control substrate were grown under higher ambient
temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased
substrates on several productivity parameters (time required for completion of
mycelium running (days), mycelium running rate in bags (mm/days), time required for
primordia initiation (days), time required for harvesting (days), total mushroom yield and
biological efficiency) was estimated. Results indicated soybean husk affecting the best
mushroom yield and biological efficiency, followed by sunflower seed husk substrates and
wheat straw as a control substrate. Grape pomace-based substrates showed the lowest
productivity potential. On the other hand, lower cultivation temperatures showed slower
growth causing the longer time from inoculation to harvest. To complete the estimation of
these alternative raw materials for mushroom cultivation future research may include the
assessment of the chemical and antioxidant properties of mushrooms as well as their quality
characteristics.",
publisher = "Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)",
journal = "International Mushroom Webinar 2021",
title = "Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6520"
}

Doroški, A., Klaus, A., Vunduk, J., Lazić, V.,& Djekic, I.. (2021). Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates. in International Mushroom Webinar 2021
Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)..
https://hdl.handle.net/21.15107/rcub_agrospace_6520

Doroški A, Klaus A, Vunduk J, Lazić V, Djekic I. Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates. in International Mushroom Webinar 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6520 .

Doroški, Ana, Klaus, Anita, Vunduk, Jovana, Lazić, Vesna, Djekic, Ilija, "Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates" in International Mushroom Webinar 2021 (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6520 .

TY  - CONF
AU  - Vesna Lazić
AU  - Maja Kozarski
AU  - Jovana Vunduk
AU  - Ana Doroški
AU  - Predrag Petrović
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6518
AB  - The medicinal mushroom Inonotus obliquus is widespread in Europe, Asia and North America. In many
countries, since the 16 th century, it has traditionally been used to treat gastrointestinal cancer,
cardiovascular disease and diabetes [1]. This study was designed to determine the chemical composition
and antioxidant activity of subcritical water extracts obtained from fruiting bodies of I. obliquus
originating from Mongolia (IM) and from the mountain Vlasina, Serbia (IS). Chemical analysis revealed
the total content of proteins, carbohydrates and phenols. High carbohydrate content was found in both
extracts, and glucose was the most dominant monosaccharide. In order to identify phenolic acids, the
extracts were subjected to a qualitative chemical analysis, and the presence of chlorogenic acid, catechin,
p-coumaric acid and cinnamic acid has been confirmed. Chlorogenic acid was detected in the highest
concentration, compared to other phenolic acids. DPPH free radical scavenging activity assay was used to
measure the antioxidant properties of extracts in vitro . Extracts concentrations from 0.156 to 10 mg/mL
were tested and a maximum of 93% of scavenging ability was reached. The results indicated that
antioxidant activity in both extracts can be achieved through hydrogen atom (HAT) and single electron
transfer (SET) as dominant mechanisms [2].
PB  - Instituto Politécnico de Bragança (IPB)
C3  - Natural product application: Health, Cosmetic and Food, 1st International Online Conference
T1  - Antioxidant properties of Subcritical Water Extracts Derived from Mushroom Inonotus obliquus
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6518
ER  - 

@conference{
author = "Vesna Lazić and Maja Kozarski and Jovana Vunduk and Ana Doroški and Predrag Petrović and Klaus, Anita",
year = "2021",
abstract = "The medicinal mushroom Inonotus obliquus is widespread in Europe, Asia and North America. In many
countries, since the 16 th century, it has traditionally been used to treat gastrointestinal cancer,
cardiovascular disease and diabetes [1]. This study was designed to determine the chemical composition
and antioxidant activity of subcritical water extracts obtained from fruiting bodies of I. obliquus
originating from Mongolia (IM) and from the mountain Vlasina, Serbia (IS). Chemical analysis revealed
the total content of proteins, carbohydrates and phenols. High carbohydrate content was found in both
extracts, and glucose was the most dominant monosaccharide. In order to identify phenolic acids, the
extracts were subjected to a qualitative chemical analysis, and the presence of chlorogenic acid, catechin,
p-coumaric acid and cinnamic acid has been confirmed. Chlorogenic acid was detected in the highest
concentration, compared to other phenolic acids. DPPH free radical scavenging activity assay was used to
measure the antioxidant properties of extracts in vitro . Extracts concentrations from 0.156 to 10 mg/mL
were tested and a maximum of 93% of scavenging ability was reached. The results indicated that
antioxidant activity in both extracts can be achieved through hydrogen atom (HAT) and single electron
transfer (SET) as dominant mechanisms [2].",
publisher = "Instituto Politécnico de Bragança (IPB)",
journal = "Natural product application: Health, Cosmetic and Food, 1st International Online Conference",
title = "Antioxidant properties of Subcritical Water Extracts Derived from Mushroom Inonotus obliquus",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6518"
}

Vesna Lazić, Maja Kozarski, Jovana Vunduk, Ana Doroški, Predrag Petrović,& Klaus, A.. (2021). Antioxidant properties of Subcritical Water Extracts Derived from Mushroom Inonotus obliquus. in Natural product application: Health, Cosmetic and Food, 1st International Online Conference
Instituto Politécnico de Bragança (IPB)..
https://hdl.handle.net/21.15107/rcub_agrospace_6518

Vesna Lazić, Maja Kozarski, Jovana Vunduk, Ana Doroški, Predrag Petrović, Klaus A. Antioxidant properties of Subcritical Water Extracts Derived from Mushroom Inonotus obliquus. in Natural product application: Health, Cosmetic and Food, 1st International Online Conference. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6518 .

Vesna Lazić, Maja Kozarski, Jovana Vunduk, Ana Doroški, Predrag Petrović, Klaus, Anita, "Antioxidant properties of Subcritical Water Extracts Derived from Mushroom Inonotus obliquus" in Natural product application: Health, Cosmetic and Food, 1st International Online Conference (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6518 .

TY  - CONF
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Doroški, Ana
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6516
AB  - Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene hidrate i proteine.
 Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS). Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina, p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L. monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.
PB  - Udruženje mikrobiologa Srbije
C3  - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije
T1  - Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6516
ER  - 

@conference{
author = "Lazić, Vesna and Kozarski, Maja and Vunduk, Jovana and Doroški, Ana and Klaus, Anita",
year = "2021",
abstract = "Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene hidrate i proteine.
 Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS). Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina, p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L. monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.",
publisher = "Udruženje mikrobiologa Srbije",
journal = "Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije",
title = "Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6516"
}

Lazić, V., Kozarski, M., Vunduk, J., Doroški, A.,& Klaus, A.. (2021). Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija. in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije
Udruženje mikrobiologa Srbije..
https://hdl.handle.net/21.15107/rcub_agrospace_6516

Lazić V, Kozarski M, Vunduk J, Doroški A, Klaus A. Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija. in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6516 .

Lazić, Vesna, Kozarski, Maja, Vunduk, Jovana, Doroški, Ana, Klaus, Anita, "Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija" in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6516 .

TY  - JOUR
AU  - Hanafah, Z. M.
AU  - Wan Mohtar, W. H. M.
AU  - Hasan, H. A.
AU  - Jensen, H. S.
AU  - Klaus, A.
AU  - Sharil, S.
AU  - Wan‑Mohtar, W. A. A. Q. I.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5935
AB  - In this study, we explored the ability of wild-Serbian Ganoderma lucidum mycelial pellets (GLMPs) in treating synthetic domestic wastewater in a batch reactor under various operating conditions. The GLMPs produce non-hazardous by-products, are environmentally sustainable and able to produce in mass bulk with consistent quality. Riding on the highly efficient of treatment of industrial (textile) wastewater using GLMPs, similar high efficiency is foreseen for domestic wastewater as a green alternative treatment process. The optimal performance of GLMPs in similar synthetic domestic wastewater with a Carbon-to-Nitrogen (C/N) ratio of 16.7:1 was evaluated under three operational conditions. The C/N ratio was chosen based on the urban domestic wastewater characteristic during high peak flow with an initial Chemical Oxygen Demand (COD) of 533 mg/L and ammonia–nitrogen (NH3–N) content of 30 mg/L. The operational parameters of agitation speed (0 rpm, 25 rpm, 50 rpm, and 100 rpm), environmental temperature (25 °C, 30 °C, 35 °C, and 40 °C), and GLMP inoculum percentage (GIP) (0%, 0.25%, 0.50%, 0.75%, and 1.00%) were chosen for the experiment. In the experiment, the agitation speed of 100 rpm and the environmental temperature of 25 °C showed the best performance of the GLMPs within 15 h of retention time with a percentage removal of 92.9% for COD and 93.8% for NH3–N. Furthermore, a high volume of GIP in the batch reactor had an insignificant impact on the performance in the same concentration of wastewater, and 0.25% GIP was the volume used to treat the domestic wastewater.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - International Journal of Environmental Science and Technology
T1  - Ability of Ganoderma lucidum mycelial pellets to remove ammonia and organic matter from domestic wastewater
DO  - 10.1007/s13762-021-03633-3
ER  - 

@article{
author = "Hanafah, Z. M. and Wan Mohtar, W. H. M. and Hasan, H. A. and Jensen, H. S. and Klaus, A. and Sharil, S. and Wan‑Mohtar, W. A. A. Q. I.",
year = "2021",
abstract = "In this study, we explored the ability of wild-Serbian Ganoderma lucidum mycelial pellets (GLMPs) in treating synthetic domestic wastewater in a batch reactor under various operating conditions. The GLMPs produce non-hazardous by-products, are environmentally sustainable and able to produce in mass bulk with consistent quality. Riding on the highly efficient of treatment of industrial (textile) wastewater using GLMPs, similar high efficiency is foreseen for domestic wastewater as a green alternative treatment process. The optimal performance of GLMPs in similar synthetic domestic wastewater with a Carbon-to-Nitrogen (C/N) ratio of 16.7:1 was evaluated under three operational conditions. The C/N ratio was chosen based on the urban domestic wastewater characteristic during high peak flow with an initial Chemical Oxygen Demand (COD) of 533 mg/L and ammonia–nitrogen (NH3–N) content of 30 mg/L. The operational parameters of agitation speed (0 rpm, 25 rpm, 50 rpm, and 100 rpm), environmental temperature (25 °C, 30 °C, 35 °C, and 40 °C), and GLMP inoculum percentage (GIP) (0%, 0.25%, 0.50%, 0.75%, and 1.00%) were chosen for the experiment. In the experiment, the agitation speed of 100 rpm and the environmental temperature of 25 °C showed the best performance of the GLMPs within 15 h of retention time with a percentage removal of 92.9% for COD and 93.8% for NH3–N. Furthermore, a high volume of GIP in the batch reactor had an insignificant impact on the performance in the same concentration of wastewater, and 0.25% GIP was the volume used to treat the domestic wastewater.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "International Journal of Environmental Science and Technology",
title = "Ability of Ganoderma lucidum mycelial pellets to remove ammonia and organic matter from domestic wastewater",
doi = "10.1007/s13762-021-03633-3"
}

Hanafah, Z. M., Wan Mohtar, W. H. M., Hasan, H. A., Jensen, H. S., Klaus, A., Sharil, S.,& Wan‑Mohtar, W. A. A. Q. I.. (2021). Ability of Ganoderma lucidum mycelial pellets to remove ammonia and organic matter from domestic wastewater. in International Journal of Environmental Science and Technology
Springer Science and Business Media Deutschland GmbH..
https://doi.org/10.1007/s13762-021-03633-3

Hanafah ZM, Wan Mohtar WHM, Hasan HA, Jensen HS, Klaus A, Sharil S, Wan‑Mohtar WAAQI. Ability of Ganoderma lucidum mycelial pellets to remove ammonia and organic matter from domestic wastewater. in International Journal of Environmental Science and Technology. 2021;.
doi:10.1007/s13762-021-03633-3 .

Hanafah, Z. M., Wan Mohtar, W. H. M., Hasan, H. A., Jensen, H. S., Klaus, A., Sharil, S., Wan‑Mohtar, W. A. A. Q. I., "Ability of Ganoderma lucidum mycelial pellets to remove ammonia and organic matter from domestic wastewater" in International Journal of Environmental Science and Technology (2021),
https://doi.org/10.1007/s13762-021-03633-3 . .

TY  - JOUR
AU  - Pillai Balamurugan, Joshini
AU  - Supramani, Sugenendran
AU  - Usuldin, Siti Rokhiyah Ahmad
AU  - Ilham, Zul
AU  - Klaus, Anita
AU  - Kusaira Khairul Ikram, Nur
AU  - Ahmad, Rahayu
AU  - Wan-Mohtarach, Wan Abd Al Qadr Imad
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5943
AB  - A rare wild-Serbian Ganoderma applanatum strain BGS6Ap (GASB) was morphologically identified based on its basidiocarp with brownish-red cap and woody stipe. Molecularly, GASB DNA was extracted, sequenced (651 bp) and subjected to phylogenetic analysis with evolutionary distance (Knuc). A plasmid Editor (ApE) software was used to verify the sequence and GASB was found to be 99% similarity to the commercial G. applanatum (GA) ATCC44053. The production of GASB's biomass and endopolysaccharide (ENS) in different temperature was screened at 20 °C, 25 °C and 30 °C via one-factor-at-a-time (OFAAT) scheme in a submerged liquid fermentation (SLF). Lower temperature was chosen due to GASB's natural habitat, which belongs to temperate continental climates with the influence of air currents from the Carpathians and the Mediterranean. Using the OFAAT data, the SLF was further optimised using response surface methodology (RSM) to generate biomass-ENS based on temperature (20°C–30 °C), agitation rate (100–200 rpm), glucose concentration (10 g/L–50 g/L) and initial pH (4–6). The highest production of biomass (17.51 g/L) and ENS (3.47 g/L) was generated using optimal conditions of 25 °C, 150 rpm, 10 g/L of glucose and pH 6. To study the structural composition, ENS confirmed spectral linkages in FTIR (2925 cm−1, 1623 cm−1, 1073 cm−1, 890 cm−1) and NMR (δ 4.30, 4.80, 5.20 ppm) as endo-β-D-glucan. This approach could serve as a blueprint for novel mycelial biomass and endo-β-D-glucan production of GASB which can be further studied on different temperate basidiomycetes.
PB  - Elsevier Ltd
T2  - Biocatalysis and Agricultural Biotechnology
T1  - Efficient biomass-endopolysaccharide production from an identified wild-Serbian Ganoderma applanatum strain BGS6Ap mycelium in a controlled submerged fermentation
SP  - 102166
VL  - 37
DO  - 10.1016/j.bcab.2021.102166
ER  - 

@article{
author = "Pillai Balamurugan, Joshini and Supramani, Sugenendran and Usuldin, Siti Rokhiyah Ahmad and Ilham, Zul and Klaus, Anita and Kusaira Khairul Ikram, Nur and Ahmad, Rahayu and Wan-Mohtarach, Wan Abd Al Qadr Imad",
year = "2021",
abstract = "A rare wild-Serbian Ganoderma applanatum strain BGS6Ap (GASB) was morphologically identified based on its basidiocarp with brownish-red cap and woody stipe. Molecularly, GASB DNA was extracted, sequenced (651 bp) and subjected to phylogenetic analysis with evolutionary distance (Knuc). A plasmid Editor (ApE) software was used to verify the sequence and GASB was found to be 99% similarity to the commercial G. applanatum (GA) ATCC44053. The production of GASB's biomass and endopolysaccharide (ENS) in different temperature was screened at 20 °C, 25 °C and 30 °C via one-factor-at-a-time (OFAAT) scheme in a submerged liquid fermentation (SLF). Lower temperature was chosen due to GASB's natural habitat, which belongs to temperate continental climates with the influence of air currents from the Carpathians and the Mediterranean. Using the OFAAT data, the SLF was further optimised using response surface methodology (RSM) to generate biomass-ENS based on temperature (20°C–30 °C), agitation rate (100–200 rpm), glucose concentration (10 g/L–50 g/L) and initial pH (4–6). The highest production of biomass (17.51 g/L) and ENS (3.47 g/L) was generated using optimal conditions of 25 °C, 150 rpm, 10 g/L of glucose and pH 6. To study the structural composition, ENS confirmed spectral linkages in FTIR (2925 cm−1, 1623 cm−1, 1073 cm−1, 890 cm−1) and NMR (δ 4.30, 4.80, 5.20 ppm) as endo-β-D-glucan. This approach could serve as a blueprint for novel mycelial biomass and endo-β-D-glucan production of GASB which can be further studied on different temperate basidiomycetes.",
publisher = "Elsevier Ltd",
journal = "Biocatalysis and Agricultural Biotechnology",
title = "Efficient biomass-endopolysaccharide production from an identified wild-Serbian Ganoderma applanatum strain BGS6Ap mycelium in a controlled submerged fermentation",
pages = "102166",
volume = "37",
doi = "10.1016/j.bcab.2021.102166"
}

Pillai Balamurugan, J., Supramani, S., Usuldin, S. R. A., Ilham, Z., Klaus, A., Kusaira Khairul Ikram, N., Ahmad, R.,& Wan-Mohtarach, W. A. A. Q. I.. (2021). Efficient biomass-endopolysaccharide production from an identified wild-Serbian Ganoderma applanatum strain BGS6Ap mycelium in a controlled submerged fermentation. in Biocatalysis and Agricultural Biotechnology
Elsevier Ltd., 37, 102166.
https://doi.org/10.1016/j.bcab.2021.102166

Pillai Balamurugan J, Supramani S, Usuldin SRA, Ilham Z, Klaus A, Kusaira Khairul Ikram N, Ahmad R, Wan-Mohtarach WAAQI. Efficient biomass-endopolysaccharide production from an identified wild-Serbian Ganoderma applanatum strain BGS6Ap mycelium in a controlled submerged fermentation. in Biocatalysis and Agricultural Biotechnology. 2021;37:102166.
doi:10.1016/j.bcab.2021.102166 .

Pillai Balamurugan, Joshini, Supramani, Sugenendran, Usuldin, Siti Rokhiyah Ahmad, Ilham, Zul, Klaus, Anita, Kusaira Khairul Ikram, Nur, Ahmad, Rahayu, Wan-Mohtarach, Wan Abd Al Qadr Imad, "Efficient biomass-endopolysaccharide production from an identified wild-Serbian Ganoderma applanatum strain BGS6Ap mycelium in a controlled submerged fermentation" in Biocatalysis and Agricultural Biotechnology, 37 (2021):102166,
https://doi.org/10.1016/j.bcab.2021.102166 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Jakovljević, Dragica
AU  - Jadranin, Milka
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5278
AB  - The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview
EP  - 735
IS  - 6
SP  - 721
VL  - 85
DO  - 10.2298/JSC190930129K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Jakovljević, Dragica and Jadranin, Milka and Nikšić, Miomir",
year = "2020",
abstract = "The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview",
pages = "735-721",
number = "6",
volume = "85",
doi = "10.2298/JSC190930129K"
}

Kozarski, M., Klaus, A., Vunduk, J., Jakovljević, D., Jadranin, M.,& Nikšić, M.. (2020). Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(6), 721-735.
https://doi.org/10.2298/JSC190930129K

Kozarski M, Klaus A, Vunduk J, Jakovljević D, Jadranin M, Nikšić M. Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(6):721-735.
doi:10.2298/JSC190930129K .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Jakovljević, Dragica, Jadranin, Milka, Nikšić, Miomir, "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 6 (2020):721-735,
https://doi.org/10.2298/JSC190930129K . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5489
AB  - Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which dietary consumption has been associated to health beneficial effects. Consequently, this study aimed to analyze dark chocolate (DC) and dark chocolate enriched with medicinal mushroom Coriolus versicolor (DCC) and hazelnuts (DCH) regarding antioxidant potential and total polyphenol (TPC), flavonoid (TFC), flavan-3-ol (FLA) and proanthocyanidin (PCA) content. DPPH•, CUPRAC and ABTS•+ assays were applied for measuring antioxidant capacity. The average of all antioxidant tests for each product was used for calculating the antioxidant potency composite index (ACI). The mean values of all antioxidant assays indicated that all chocolate products contained potent antioxidants. The addition of hazelnuts to dark chocolate significantly affected its total flavonoid content. Regression analysis among results obtained with antioxidant assays revealed that dark chocolate and dark chocolate products may act in mixed mode, by direct reduction via electron transfer or by radical quenching via H atom transfer. Flavan-3ols had the most significant impact on the ability of the analyzed samples to reduce metals, while proanthocyanidins primarily acted as radical scavengers. The obtained results provided additional information regarding the value-added dark chocolates enriched with bioactive compounds of medicinal mushroom and plant origin.
AB  - Oksidativni stres je odgovoran za napredovanje hroničnih oboljenja kao što su kardiovaskularne bolesti, dijabetes i neurodegenerativni poremećaji. Poznato je da crna čokolada sadrži polifenole čiji unos ostvaruje pozitivan uticaj na zdravlje. Shodno tome, cilj ovog istraživanja bio je da se analizira antioksidativni potencijal i ukupni sadržaj polifenola (TPC), flavonoida (TFC), flavan-3-ola (FLA) i proantocijanidina (PCA) crne čokolade (DC) i crne čokolade sa dodatkom gljive Coriolus versicolor (DCC) i lešnika (DCH). Antioksidativni potencijal poređen je primenom DPPH•, CUPRAC i ABTS•+ testova za merenje antioksidativnih sposobnosti in vitro. Srednja vrednost svih antioksidativnih testova za svaki analizirani proizvod korišćena je za izračunavanje antioksidativnog kompozitnog indeksa (ACI). Rezultati istraživanja su pokazali da DC, DCC i DCH imaju izraženi antioksidativni potencijal. Dodavanje lešnika tamnoj čokoladi značajno je uticalo na njen ukupni sadržaj flavonoida. Regresiona analiza rezultata dobijenih antioksidativnim testovima je potvrdila da DC, DCC i DCH ispoljavaju antioksidativni potencijal različitim reakcionim mehanizmima tj. direktnom redukcijom prenošenjem elektrona i hvatanjem slobodnih radikala prenošenjem vodonikovih atoma. Potvrđeno je da flavan-3-oli imaju značajan uticaj na sposobnost analiziranih uzoraka da redukuju metale, dok proantocijanidini uglavnom deluju kao hvatači slobodnih radikala. Dobijeni rezultati ovog istraživanja pružaju dodatne informacije o biološkom potencijalu crne čokolade sa dodatkom bioaktivnih komponenata biljnog porekla i lekovitih gljiva.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate
T1  - Uticaj dodatka lekovite gljive Coriolus versicolor i lešnika na antioksidativni potencijal i bioaktivni sadržaj crne čokolade
EP  - 32
IS  - 1
SP  - 23
VL  - 47
DO  - 10.5937/FFR2001023K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Nikšić, Miomir",
year = "2020",
abstract = "Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which dietary consumption has been associated to health beneficial effects. Consequently, this study aimed to analyze dark chocolate (DC) and dark chocolate enriched with medicinal mushroom Coriolus versicolor (DCC) and hazelnuts (DCH) regarding antioxidant potential and total polyphenol (TPC), flavonoid (TFC), flavan-3-ol (FLA) and proanthocyanidin (PCA) content. DPPH•, CUPRAC and ABTS•+ assays were applied for measuring antioxidant capacity. The average of all antioxidant tests for each product was used for calculating the antioxidant potency composite index (ACI). The mean values of all antioxidant assays indicated that all chocolate products contained potent antioxidants. The addition of hazelnuts to dark chocolate significantly affected its total flavonoid content. Regression analysis among results obtained with antioxidant assays revealed that dark chocolate and dark chocolate products may act in mixed mode, by direct reduction via electron transfer or by radical quenching via H atom transfer. Flavan-3ols had the most significant impact on the ability of the analyzed samples to reduce metals, while proanthocyanidins primarily acted as radical scavengers. The obtained results provided additional information regarding the value-added dark chocolates enriched with bioactive compounds of medicinal mushroom and plant origin., Oksidativni stres je odgovoran za napredovanje hroničnih oboljenja kao što su kardiovaskularne bolesti, dijabetes i neurodegenerativni poremećaji. Poznato je da crna čokolada sadrži polifenole čiji unos ostvaruje pozitivan uticaj na zdravlje. Shodno tome, cilj ovog istraživanja bio je da se analizira antioksidativni potencijal i ukupni sadržaj polifenola (TPC), flavonoida (TFC), flavan-3-ola (FLA) i proantocijanidina (PCA) crne čokolade (DC) i crne čokolade sa dodatkom gljive Coriolus versicolor (DCC) i lešnika (DCH). Antioksidativni potencijal poređen je primenom DPPH•, CUPRAC i ABTS•+ testova za merenje antioksidativnih sposobnosti in vitro. Srednja vrednost svih antioksidativnih testova za svaki analizirani proizvod korišćena je za izračunavanje antioksidativnog kompozitnog indeksa (ACI). Rezultati istraživanja su pokazali da DC, DCC i DCH imaju izraženi antioksidativni potencijal. Dodavanje lešnika tamnoj čokoladi značajno je uticalo na njen ukupni sadržaj flavonoida. Regresiona analiza rezultata dobijenih antioksidativnim testovima je potvrdila da DC, DCC i DCH ispoljavaju antioksidativni potencijal različitim reakcionim mehanizmima tj. direktnom redukcijom prenošenjem elektrona i hvatanjem slobodnih radikala prenošenjem vodonikovih atoma. Potvrđeno je da flavan-3-oli imaju značajan uticaj na sposobnost analiziranih uzoraka da redukuju metale, dok proantocijanidini uglavnom deluju kao hvatači slobodnih radikala. Dobijeni rezultati ovog istraživanja pružaju dodatne informacije o biološkom potencijalu crne čokolade sa dodatkom bioaktivnih komponenata biljnog porekla i lekovitih gljiva.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate, Uticaj dodatka lekovite gljive Coriolus versicolor i lešnika na antioksidativni potencijal i bioaktivni sadržaj crne čokolade",
pages = "32-23",
number = "1",
volume = "47",
doi = "10.5937/FFR2001023K"
}

Kozarski, M., Klaus, A., Vunduk, J.,& Nikšić, M.. (2020). The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 47(1), 23-32.
https://doi.org/10.5937/FFR2001023K

Kozarski M, Klaus A, Vunduk J, Nikšić M. The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate. in Food and Feed Research. 2020;47(1):23-32.
doi:10.5937/FFR2001023K .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Nikšić, Miomir, "The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate" in Food and Feed Research, 47, no. 1 (2020):23-32,
https://doi.org/10.5937/FFR2001023K . .