TY  - CONF
AU  - Pantić, Milena
AU  - Kozarski, Maja
AU  - Lazić, Vesna
AU  - Nikšić, Miomir
AU  - Daković, Aleksandra
AU  - Krajišnik, Danina
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6696
AB  - Chitosan is a natural biopolymer that could be used in clay modification to adsorb mycotoxins, secondary 
metabolites of filamentous fungi commonly found in cereal grains and animal feed. Only a small number 
of mushrooms have chitosan, which is mostly produced from chitin through the deacetylation process. 
In this work, chitosan was extracted from the fruiting bodies of commercially grown Agaricus bisporus
with 9 M NaOH for 1.5 h in an autoclave followed by the treatment with 5% acetic acid (150 °C, 6 h), 
precipitated under alkaline conditions and neutralized. The antioxidant properties of prepared chitosan 
were determined under in vitro conditions by using spectrophotometric tests, while antibacterial activity 
was tested using broth microdilution assay (C= 0.078-5 mg/ml conc). The mycotoxigenic strain of 
Aspergillus flavus was grown on a solid medium enriched with 20 mg/ml of chitosan. The percentage of 
inhibition of the mycelium growth compared with the control was calculated. Additionally, the composite 
of bentonite with chitosan isolated from the mushroom was prepared and modified with surfactant 
hexadecyltrimethylammonium bromide. Adsorption of mycotoxin zearalenone using composite at pH 
3 by HPLC was determined.
The scavenging ability of free DPPH•
 radicals of the laboratory-prepared chitosan at a concentration of 
5 mg/mL was 99.35%, while the ability to neutralize ABTS+• radical cations was in the range of 31-94%, 
depending on the concentration. The ferrous ions chelating ability of this sample was 98.50% at 5 mg/
mL. Low bactericidal concentrations were detected, 2.5 mg/ml for Escherichia coli (ATCC 25922) and 
0.625 mg/ml for Enterococcus faecalis (ATCC 29219). A. flavus was inhibited for approximately 36% 
after three days of growth on the agar with chitosan, compared with control. Clay-chitosan- surfactant 
composite adsorbed 91.75% of zearalenone, compared to the clay-chitosan composite (7.25%), which 
means that surfactant molecules have a main role in toxin adsorption. The antioxidative and antimicrobial 
activity of crude chitosan from mushrooms makes it a potential material for food packaging, while a 
clay-chitosan-surfactant composite could be used for decontamination of animal feed contaminated 
with mycotoxins
C3  - rd B-Fost 2023 Congress (Black Sea Association of Food science and Technology) and Congress of Food Technologists of Serbia
T1  - Antimicrobial and antioxidant properties of crude chitosan extracted  from cultivated Agaricus bisporus
SP  - 26
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6696
ER  - 

@conference{
author = "Pantić, Milena and Kozarski, Maja and Lazić, Vesna and Nikšić, Miomir and Daković, Aleksandra and Krajišnik, Danina",
year = "2023",
abstract = "Chitosan is a natural biopolymer that could be used in clay modification to adsorb mycotoxins, secondary 
metabolites of filamentous fungi commonly found in cereal grains and animal feed. Only a small number 
of mushrooms have chitosan, which is mostly produced from chitin through the deacetylation process. 
In this work, chitosan was extracted from the fruiting bodies of commercially grown Agaricus bisporus
with 9 M NaOH for 1.5 h in an autoclave followed by the treatment with 5% acetic acid (150 °C, 6 h), 
precipitated under alkaline conditions and neutralized. The antioxidant properties of prepared chitosan 
were determined under in vitro conditions by using spectrophotometric tests, while antibacterial activity 
was tested using broth microdilution assay (C= 0.078-5 mg/ml conc). The mycotoxigenic strain of 
Aspergillus flavus was grown on a solid medium enriched with 20 mg/ml of chitosan. The percentage of 
inhibition of the mycelium growth compared with the control was calculated. Additionally, the composite 
of bentonite with chitosan isolated from the mushroom was prepared and modified with surfactant 
hexadecyltrimethylammonium bromide. Adsorption of mycotoxin zearalenone using composite at pH 
3 by HPLC was determined.
The scavenging ability of free DPPH•
 radicals of the laboratory-prepared chitosan at a concentration of 
5 mg/mL was 99.35%, while the ability to neutralize ABTS+• radical cations was in the range of 31-94%, 
depending on the concentration. The ferrous ions chelating ability of this sample was 98.50% at 5 mg/
mL. Low bactericidal concentrations were detected, 2.5 mg/ml for Escherichia coli (ATCC 25922) and 
0.625 mg/ml for Enterococcus faecalis (ATCC 29219). A. flavus was inhibited for approximately 36% 
after three days of growth on the agar with chitosan, compared with control. Clay-chitosan- surfactant 
composite adsorbed 91.75% of zearalenone, compared to the clay-chitosan composite (7.25%), which 
means that surfactant molecules have a main role in toxin adsorption. The antioxidative and antimicrobial 
activity of crude chitosan from mushrooms makes it a potential material for food packaging, while a 
clay-chitosan-surfactant composite could be used for decontamination of animal feed contaminated 
with mycotoxins",
journal = "rd B-Fost 2023 Congress (Black Sea Association of Food science and Technology) and Congress of Food Technologists of Serbia",
title = "Antimicrobial and antioxidant properties of crude chitosan extracted  from cultivated Agaricus bisporus",
pages = "26",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6696"
}

Pantić, M., Kozarski, M., Lazić, V., Nikšić, M., Daković, A.,& Krajišnik, D.. (2023). Antimicrobial and antioxidant properties of crude chitosan extracted  from cultivated Agaricus bisporus. in rd B-Fost 2023 Congress (Black Sea Association of Food science and Technology) and Congress of Food Technologists of Serbia, 26.
https://hdl.handle.net/21.15107/rcub_agrospace_6696

Pantić M, Kozarski M, Lazić V, Nikšić M, Daković A, Krajišnik D. Antimicrobial and antioxidant properties of crude chitosan extracted  from cultivated Agaricus bisporus. in rd B-Fost 2023 Congress (Black Sea Association of Food science and Technology) and Congress of Food Technologists of Serbia. 2023;:26.
https://hdl.handle.net/21.15107/rcub_agrospace_6696 .

Pantić, Milena, Kozarski, Maja, Lazić, Vesna, Nikšić, Miomir, Daković, Aleksandra, Krajišnik, Danina, "Antimicrobial and antioxidant properties of crude chitosan extracted  from cultivated Agaricus bisporus" in rd B-Fost 2023 Congress (Black Sea Association of Food science and Technology) and Congress of Food Technologists of Serbia (2023):26,
https://hdl.handle.net/21.15107/rcub_agrospace_6696 .

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  - CONF
AU  - Lazić, Vesna
AU  - Ilić, Aleksandra
AU  - Dunčević, Marina
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
AU  - Pantić, Milena
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6545
AB  - Chitosan is a linear polysaccharide formed from β-D-glucosamine randomly distributed chains and
N-acetyl-D-glucosamine, which is obtained in the process of deacetylation of chitin. Only a small number
of mushrooms have chitosan as one of the components in their cell wall. It is assumed to exhibit
antimicrobial, antifungal and antiviral activity. The task of this research was to test the antioxidant and
antibacterial activity of commercial products chitosan (Aldrich, Germany) and chitosan hydrochloride
(Glentham Life Sciences, UK). The degree of deacetylation of both products was about 85%. Commercially,
Agaricus bisporus is mostly used for chitosan production.
The antibacterial potential was tested by the microdilution method (2.5-0.019 mg/mL) using one
Gram-positive bacteria Enterococcus faecalis ATCC 29219 and one Gram-negative Escherichia coli
ATCC 25922 and the reduction of the number of microorganisms was monitored using the highest tested
concentrations of 2.5 mg/mL samples. Chitosan and chitosan hydrochloride showed a significant
effect on the tested microorganisms. The minimal inhibitory (MIC) concentration of chitosan hydrochloride
against E. coli was 1.25 mg/mL, while a concentration of 2.5 mg/mL was the minimal bactericidal
concentration (MBC) for the same bacteria, while the MIC against E. faecalis was a concentration of
2.5 mg/mL. There was also a complete reduction in the number of E. coli. Commercial chitosan had a
stronger effect on E. faecalis (MIC 1.25 and MBC 2.5 mg/mL), than on E. coli where a significant growth
inhibition was also observed (MIC 2.5 mg/mL, MBC was not detected for the tested concentrations).
The function of antioxidants is to remove reactive oxygen species and to prevent the occurrence and
spread of oxidative stress. By examining the antioxidant activity, the absence of DPPH radical scavenging
ability was determined for the tested samples with a concentration of 5mg/ml, while the ability to
chelate Fe2+ was low and amounted to 27.22 % for chitosan and 41.56 % for chitosan hydrochloride.
In further research, it is necessary to find the best way to extract chitosan from mushrooms in order to
obtain samples with pronounced biological activity.
C3  - 11th International Medicinal Mushroom Conference (IMMC11)
T1  - Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6545
ER  - 

@conference{
author = "Lazić, Vesna and Ilić, Aleksandra and Dunčević, Marina and Kozarski, Maja and Nikšić, Miomir and Pantić, Milena",
year = "2022",
abstract = "Chitosan is a linear polysaccharide formed from β-D-glucosamine randomly distributed chains and
N-acetyl-D-glucosamine, which is obtained in the process of deacetylation of chitin. Only a small number
of mushrooms have chitosan as one of the components in their cell wall. It is assumed to exhibit
antimicrobial, antifungal and antiviral activity. The task of this research was to test the antioxidant and
antibacterial activity of commercial products chitosan (Aldrich, Germany) and chitosan hydrochloride
(Glentham Life Sciences, UK). The degree of deacetylation of both products was about 85%. Commercially,
Agaricus bisporus is mostly used for chitosan production.
The antibacterial potential was tested by the microdilution method (2.5-0.019 mg/mL) using one
Gram-positive bacteria Enterococcus faecalis ATCC 29219 and one Gram-negative Escherichia coli
ATCC 25922 and the reduction of the number of microorganisms was monitored using the highest tested
concentrations of 2.5 mg/mL samples. Chitosan and chitosan hydrochloride showed a significant
effect on the tested microorganisms. The minimal inhibitory (MIC) concentration of chitosan hydrochloride
against E. coli was 1.25 mg/mL, while a concentration of 2.5 mg/mL was the minimal bactericidal
concentration (MBC) for the same bacteria, while the MIC against E. faecalis was a concentration of
2.5 mg/mL. There was also a complete reduction in the number of E. coli. Commercial chitosan had a
stronger effect on E. faecalis (MIC 1.25 and MBC 2.5 mg/mL), than on E. coli where a significant growth
inhibition was also observed (MIC 2.5 mg/mL, MBC was not detected for the tested concentrations).
The function of antioxidants is to remove reactive oxygen species and to prevent the occurrence and
spread of oxidative stress. By examining the antioxidant activity, the absence of DPPH radical scavenging
ability was determined for the tested samples with a concentration of 5mg/ml, while the ability to
chelate Fe2+ was low and amounted to 27.22 % for chitosan and 41.56 % for chitosan hydrochloride.
In further research, it is necessary to find the best way to extract chitosan from mushrooms in order to
obtain samples with pronounced biological activity.",
journal = "11th International Medicinal Mushroom Conference (IMMC11)",
title = "Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6545"
}

Lazić, V., Ilić, A., Dunčević, M., Kozarski, M., Nikšić, M.,& Pantić, M.. (2022). Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms. in 11th International Medicinal Mushroom Conference (IMMC11).
https://hdl.handle.net/21.15107/rcub_agrospace_6545

Lazić V, Ilić A, Dunčević M, Kozarski M, Nikšić M, Pantić M. Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms. in 11th International Medicinal Mushroom Conference (IMMC11). 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6545 .

Lazić, Vesna, Ilić, Aleksandra, Dunčević, Marina, Kozarski, Maja, Nikšić, Miomir, Pantić, Milena, "Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms" in 11th International Medicinal Mushroom Conference (IMMC11) (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6545 .

TY  - GEN
AU  - Lazić, Vesna
AU  - Ilić, Aleksandra
AU  - Dunčević, Marina
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
AU  - Pantić, Milena
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6620
AB  - Chitosan is a linear polysaccharide formed from β-D-glucosamine randomly distributed chains and
N-acetyl-D-glucosamine, which is obtained in the process of deacetylation of chitin. Only a small number
of mushrooms have chitosan as one of the components in their cell wall. It is assumed to exhibit
antimicrobial, antifungal and antiviral activity. The task of this research was to test the antioxidant and
antibacterial activity of commercial products chitosan (Aldrich, Germany) and chitosan hydrochloride
(Glentham Life Sciences, UK). The degree of deacetylation of both products was about 85%. Commercially,
Agaricus bisporus is mostly used for chitosan production.
The antibacterial potential was tested by the microdilution method (2.5-0.019 mg/mL) using one
Gram-positive bacteria Enterococcus faecalis ATCC 29219 and one Gram-negative Escherichia coli
ATCC 25922 and the reduction of the number of microorganisms was monitored using the highest tested
concentrations of 2.5 mg/mL samples. Chitosan and chitosan hydrochloride showed a significant
effect on the tested microorganisms. The minimal inhibitory (MIC) concentration of chitosan hydrochloride
against E. coli was 1.25 mg/mL, while a concentration of 2.5 mg/mL was the minimal bactericidal
concentration (MBC) for the same bacteria, while the MIC against E. faecalis was a concentration of
2.5 mg/mL. There was also a complete reduction in the number of E. coli. Commercial chitosan had a
stronger effect on E. faecalis (MIC 1.25 and MBC 2.5 mg/mL), than on E. coli where a significant growth
inhibition was also observed (MIC 2.5 mg/mL, MBC was not detected for the tested concentrations).
The function of antioxidants is to remove reactive oxygen species and to prevent the occurrence and
spread of oxidative stress. By examining the antioxidant activity, the absence of DPPH radical scavenging
ability was determined for the tested samples with a concentration of 5mg/ml, while the ability to
chelate Fe2+ was low and amounted to 27.22 % for chitosan and 41.56 % for chitosan hydrochloride.
In further research, it is necessary to find the best way to extract chitosan from mushrooms in order to
obtain samples with pronounced biological activity.
T2  - 11th International Medicinal Mushroom Conference (IMMC11)
T1  - Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms
SP  - 105
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6620
ER  - 

@misc{
author = "Lazić, Vesna and Ilić, Aleksandra and Dunčević, Marina and Kozarski, Maja and Nikšić, Miomir and Pantić, Milena",
year = "2022",
abstract = "Chitosan is a linear polysaccharide formed from β-D-glucosamine randomly distributed chains and
N-acetyl-D-glucosamine, which is obtained in the process of deacetylation of chitin. Only a small number
of mushrooms have chitosan as one of the components in their cell wall. It is assumed to exhibit
antimicrobial, antifungal and antiviral activity. The task of this research was to test the antioxidant and
antibacterial activity of commercial products chitosan (Aldrich, Germany) and chitosan hydrochloride
(Glentham Life Sciences, UK). The degree of deacetylation of both products was about 85%. Commercially,
Agaricus bisporus is mostly used for chitosan production.
The antibacterial potential was tested by the microdilution method (2.5-0.019 mg/mL) using one
Gram-positive bacteria Enterococcus faecalis ATCC 29219 and one Gram-negative Escherichia coli
ATCC 25922 and the reduction of the number of microorganisms was monitored using the highest tested
concentrations of 2.5 mg/mL samples. Chitosan and chitosan hydrochloride showed a significant
effect on the tested microorganisms. The minimal inhibitory (MIC) concentration of chitosan hydrochloride
against E. coli was 1.25 mg/mL, while a concentration of 2.5 mg/mL was the minimal bactericidal
concentration (MBC) for the same bacteria, while the MIC against E. faecalis was a concentration of
2.5 mg/mL. There was also a complete reduction in the number of E. coli. Commercial chitosan had a
stronger effect on E. faecalis (MIC 1.25 and MBC 2.5 mg/mL), than on E. coli where a significant growth
inhibition was also observed (MIC 2.5 mg/mL, MBC was not detected for the tested concentrations).
The function of antioxidants is to remove reactive oxygen species and to prevent the occurrence and
spread of oxidative stress. By examining the antioxidant activity, the absence of DPPH radical scavenging
ability was determined for the tested samples with a concentration of 5mg/ml, while the ability to
chelate Fe2+ was low and amounted to 27.22 % for chitosan and 41.56 % for chitosan hydrochloride.
In further research, it is necessary to find the best way to extract chitosan from mushrooms in order to
obtain samples with pronounced biological activity.",
journal = "11th International Medicinal Mushroom Conference (IMMC11)",
title = "Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms",
pages = "105",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6620"
}

Lazić, V., Ilić, A., Dunčević, M., Kozarski, M., Nikšić, M.,& Pantić, M.. (2022). Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms. in 11th International Medicinal Mushroom Conference (IMMC11), 105.
https://hdl.handle.net/21.15107/rcub_agrospace_6620

Lazić V, Ilić A, Dunčević M, Kozarski M, Nikšić M, Pantić M. Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms. in 11th International Medicinal Mushroom Conference (IMMC11). 2022;:105.
https://hdl.handle.net/21.15107/rcub_agrospace_6620 .

Lazić, Vesna, Ilić, Aleksandra, Dunčević, Marina, Kozarski, Maja, Nikšić, Miomir, Pantić, Milena, "Antibacterial and antioxidative activity of chitosan and chitosan hydrochloride isolated from mushrooms" in 11th International Medicinal Mushroom Conference (IMMC11) (2022):105,
https://hdl.handle.net/21.15107/rcub_agrospace_6620 .

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  - 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 .

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  - 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  - 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  - Kozarski, M.
AU  - Lazić, V.
AU  - Pantić, M.
AU  - Topalović, K.
AU  - Nikšič, M.
AU  - Klaus, A.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6542
AB  - Agaricus bisporus also known as champignon or white button mushroom was
cultivated on digested organic waste. Its aqueous extract was investigated for the
antioxidant potential, which could strengthen the protection of organism against
oxidative stress damages. Likewise, acetylcholinesterase (AChE) inhibitory activity
was observed. The crucial role of AChE in neural transmission makes it a primary
target of a large number of cholinesterase-inhibiting drugs involved in the
prevention of neurodegenerative diseases e.g. Alzheimer’s disease (AD). The
antioxidant activities were evaluated by in vitro models including, 1,1-diphenyl-2-
picrylhydrazyl (DPPH) free radical scavenging activity, prevention of lipid
peroxidation (LPx) in a linoleic acid model system and chelating ability on ferrous
ions. Based on the analysis, hot water extracts showed a typical carbohydrate
pattern with the presence of polyphenols and small amounts of proteins. With
regard to scavenging ability on DPPH radicals, the EC50 value for A. bisporus was
0.89 mg/ml, the EC50 value of the chelating abilities on ferrous ions was 1.38
mg/ml and for inhibition of LPx EC50 value was found to be 1.77 mg/ml. Extract of
A. bisporus had a noticeable inhibition towards AChE, IC50=1.02 mg/ml and
exerted weak toxicity against healthy human peripheral blood mononuclear cells
(PBMC). More than 60% of cell viability was observed at 2 mg/ml. The good
antioxidative properties and AChE inhibitory activity of A. bisporus aqueous
extract make it suitable for everyday use as an inexpensive dietary supplement.
PB  - University of Banja Luka
T2  - International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska
T1  - POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6542
ER  - 

@article{
author = "Kozarski, M. and Lazić, V. and Pantić, M. and Topalović, K. and Nikšič, M. and Klaus, A.",
year = "2020",
abstract = "Agaricus bisporus also known as champignon or white button mushroom was
cultivated on digested organic waste. Its aqueous extract was investigated for the
antioxidant potential, which could strengthen the protection of organism against
oxidative stress damages. Likewise, acetylcholinesterase (AChE) inhibitory activity
was observed. The crucial role of AChE in neural transmission makes it a primary
target of a large number of cholinesterase-inhibiting drugs involved in the
prevention of neurodegenerative diseases e.g. Alzheimer’s disease (AD). The
antioxidant activities were evaluated by in vitro models including, 1,1-diphenyl-2-
picrylhydrazyl (DPPH) free radical scavenging activity, prevention of lipid
peroxidation (LPx) in a linoleic acid model system and chelating ability on ferrous
ions. Based on the analysis, hot water extracts showed a typical carbohydrate
pattern with the presence of polyphenols and small amounts of proteins. With
regard to scavenging ability on DPPH radicals, the EC50 value for A. bisporus was
0.89 mg/ml, the EC50 value of the chelating abilities on ferrous ions was 1.38
mg/ml and for inhibition of LPx EC50 value was found to be 1.77 mg/ml. Extract of
A. bisporus had a noticeable inhibition towards AChE, IC50=1.02 mg/ml and
exerted weak toxicity against healthy human peripheral blood mononuclear cells
(PBMC). More than 60% of cell viability was observed at 2 mg/ml. The good
antioxidative properties and AChE inhibitory activity of A. bisporus aqueous
extract make it suitable for everyday use as an inexpensive dietary supplement.",
publisher = "University of Banja Luka",
journal = "International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska",
title = "POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6542"
}

Kozarski, M., Lazić, V., Pantić, M., Topalović, K., Nikšič, M.,& Klaus, A.. (2020). POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE. in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska
University of Banja Luka..
https://hdl.handle.net/21.15107/rcub_agrospace_6542

Kozarski M, Lazić V, Pantić M, Topalović K, Nikšič M, Klaus A. POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE. in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska. 2020;.
https://hdl.handle.net/21.15107/rcub_agrospace_6542 .

Kozarski, M., Lazić, V., Pantić, M., Topalović, K., Nikšič, M., Klaus, A., "POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE" in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska (2020),
https://hdl.handle.net/21.15107/rcub_agrospace_6542 .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomasevic, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekic, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6506
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach
VL  - 00:e15096
DO  - 10.1111/jfpp.15096
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasevic, Igor and Vunduk, Jovana and Lazić, Vesna and Djekic, Ilija",
year = "2020",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach",
volume = "00:e15096",
doi = "10.1111/jfpp.15096"
}

Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasevic, I., Vunduk, J., Lazić, V.,& Djekic, I.. (2020). The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation
Wiley., 00:e15096.
https://doi.org/10.1111/jfpp.15096

Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasevic I, Vunduk J, Lazić V, Djekic I. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation. 2020;00:e15096.
doi:10.1111/jfpp.15096 .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasevic, Igor, Vunduk, Jovana, Lazić, Vesna, Djekic, Ilija, "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach" in Journal of Food Processing and Preservation, 00:e15096 (2020),
https://doi.org/10.1111/jfpp.15096 . .

TY  - CONF
AU  - Klaus, A.
AU  - Kozarski, M.
AU  - Lazić, V.
AU  - Petrović, P.
AU  - Vunduk, J.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6530
AB  - From ancient times, in the tradition of many cultures forest mushrooms were used
for food, but they also played an important role in the treatment of numerous health
disorders. In modern life, people still face many health challenges, and one of the
most worrying is the growing resistance to antibiotics that are in widespread use.
Therefore, new sources of antimicrobial components are constantly being
researched, and mushrooms are one of the most important. In light of this
approach, the aim of current study was to determine the antilisterial potential of
water and alkali extracts obtained from mushrooms Ganoderma lucidum,
Ganoderma applanatum, Fomitopsis pinicola, Craterellus curnucopioides,
Meripilus giganteus and Boletus edulis. For all tested water extracts, a minimum
inhibitory concentration (MIC) towards Listeria monocytogenes ATCC 19111 was
found to be in the concentration range of 0.0—20 mg/mL, while this bacteria was
inhibited in the presence of 2.5—20 mg/mL of alkali extracts. A minimum
bactericidal concentration (MBC) of 20 mg/mL was determined for all observed
alkali extracts. Overall, the most pronounced antilisterial effect was confirmed in
G. applanatum and F. pinicola alkali extracts (MIC - 2.5 mg/mL, MBC - 20.0
mg/mL). The results of this study are very promising and indicate the potential use
of the tested extracts as antilisterial agents. Since mushrooms used for this research
are already known as culinary/medically important mushrooms, their extracts in the
production of functional food products would be welcome.
PB  - University in Banjaluka, Faculty of Technology
C3  - International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska
T1  - Antilisterial potential of selected forest mushrooms of Serbia
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6530
ER  - 

@conference{
author = "Klaus, A. and Kozarski, M. and Lazić, V. and Petrović, P. and Vunduk, J.",
year = "2020",
abstract = "From ancient times, in the tradition of many cultures forest mushrooms were used
for food, but they also played an important role in the treatment of numerous health
disorders. In modern life, people still face many health challenges, and one of the
most worrying is the growing resistance to antibiotics that are in widespread use.
Therefore, new sources of antimicrobial components are constantly being
researched, and mushrooms are one of the most important. In light of this
approach, the aim of current study was to determine the antilisterial potential of
water and alkali extracts obtained from mushrooms Ganoderma lucidum,
Ganoderma applanatum, Fomitopsis pinicola, Craterellus curnucopioides,
Meripilus giganteus and Boletus edulis. For all tested water extracts, a minimum
inhibitory concentration (MIC) towards Listeria monocytogenes ATCC 19111 was
found to be in the concentration range of 0.0—20 mg/mL, while this bacteria was
inhibited in the presence of 2.5—20 mg/mL of alkali extracts. A minimum
bactericidal concentration (MBC) of 20 mg/mL was determined for all observed
alkali extracts. Overall, the most pronounced antilisterial effect was confirmed in
G. applanatum and F. pinicola alkali extracts (MIC - 2.5 mg/mL, MBC - 20.0
mg/mL). The results of this study are very promising and indicate the potential use
of the tested extracts as antilisterial agents. Since mushrooms used for this research
are already known as culinary/medically important mushrooms, their extracts in the
production of functional food products would be welcome.",
publisher = "University in Banjaluka, Faculty of Technology",
journal = "International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska",
title = "Antilisterial potential of selected forest mushrooms of Serbia",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6530"
}

Klaus, A., Kozarski, M., Lazić, V., Petrović, P.,& Vunduk, J.. (2020). Antilisterial potential of selected forest mushrooms of Serbia. in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska
University in Banjaluka, Faculty of Technology..
https://hdl.handle.net/21.15107/rcub_agrospace_6530

Klaus A, Kozarski M, Lazić V, Petrović P, Vunduk J. Antilisterial potential of selected forest mushrooms of Serbia. in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska. 2020;.
https://hdl.handle.net/21.15107/rcub_agrospace_6530 .

Klaus, A., Kozarski, M., Lazić, V., Petrović, P., Vunduk, J., "Antilisterial potential of selected forest mushrooms of Serbia" in International scientific conference "XIII Conference of Chemists, Technologist and Environmentalists of Republic of Srpska (2020),
https://hdl.handle.net/21.15107/rcub_agrospace_6530 .

TY  - CONF
AU  - Lazić, Vesna V.
AU  - Vunduk, Jovana Đ.
AU  - Vladić, Jelena Z.
AU  - Vidović, Senka S.
AU  - Klaus, Anita S.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6517
AB  - Mushroom Inonotus obliquus has been traditionally used in China, Korea, Russia and in most
Baltic countries as health promoting remedy. The study was designed to investigate
antimicrobial activity of subcritical water extracts derived from mushroom I. obliquus
originating from Mongolia (IM) and from mountain Vlasina, Serbia (IS), including their
antiadhesive and antibiofilm capability. Antimicrobial potential of subcritical water extracts
was tested by microdilution method. The antiadhesive and antibiofilm abilities were
monitored using Gram positive bacteria Listeria monocytogenes, Enterococcus faecalis and
Staphylococcus aureus, as well as Gram negative Salmonella enteritidis, Escherichia coli and
Pseudomonas aeruginosa. The most significant biofilm production was observed in E.
faecalis (the third category) and S. aureus (the second category). It was noticed that IS and IM
were able to provide up to 90% of E. faecalis and S. aureus adhesion and biofilm reduction,
i.e. to decrease the ability of these two bacteria to adhere and form a biofilm (the first or
almost zero category, after contact with extracts). In general, Gram positive bacteria appeared
as more susceptible to the presence of both tested subcritical water extracts (MBC - 20
mg/mL in all experiments). According to the obtained MIC values, IM (5 mg/mL, 2.5 mg/mL,
2.5 mg/mL) exhibited a stronger effect than IS (10 mg/mL, 5 mg/mL, 5 mg/mL) on L.
monocytogenes, E. faecalis and S. aureus, respectively.
This study revealed that tested subcritical I. obliquus water extracts are very effective in
preventing the formation of biofilms, especially those of selected Gram-positive bacteria. This
discovery could be very useful in combating biofilms, taking into account all the problems
and dangers that they bring
PB  - University of Novi Sad, Faculty of Technology Novi Sad
C3  - ICAPP 2019, 1st International Conference on Advanced Production and Processing
T1  - ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL  WATER EXTRACTS DERIVED FROM MASHROOM  INONOTUS OBLIQUUS
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6517
ER  - 

@conference{
author = "Lazić, Vesna V. and Vunduk, Jovana Đ. and Vladić, Jelena Z. and Vidović, Senka S. and Klaus, Anita S.",
year = "2019",
abstract = "Mushroom Inonotus obliquus has been traditionally used in China, Korea, Russia and in most
Baltic countries as health promoting remedy. The study was designed to investigate
antimicrobial activity of subcritical water extracts derived from mushroom I. obliquus
originating from Mongolia (IM) and from mountain Vlasina, Serbia (IS), including their
antiadhesive and antibiofilm capability. Antimicrobial potential of subcritical water extracts
was tested by microdilution method. The antiadhesive and antibiofilm abilities were
monitored using Gram positive bacteria Listeria monocytogenes, Enterococcus faecalis and
Staphylococcus aureus, as well as Gram negative Salmonella enteritidis, Escherichia coli and
Pseudomonas aeruginosa. The most significant biofilm production was observed in E.
faecalis (the third category) and S. aureus (the second category). It was noticed that IS and IM
were able to provide up to 90% of E. faecalis and S. aureus adhesion and biofilm reduction,
i.e. to decrease the ability of these two bacteria to adhere and form a biofilm (the first or
almost zero category, after contact with extracts). In general, Gram positive bacteria appeared
as more susceptible to the presence of both tested subcritical water extracts (MBC - 20
mg/mL in all experiments). According to the obtained MIC values, IM (5 mg/mL, 2.5 mg/mL,
2.5 mg/mL) exhibited a stronger effect than IS (10 mg/mL, 5 mg/mL, 5 mg/mL) on L.
monocytogenes, E. faecalis and S. aureus, respectively.
This study revealed that tested subcritical I. obliquus water extracts are very effective in
preventing the formation of biofilms, especially those of selected Gram-positive bacteria. This
discovery could be very useful in combating biofilms, taking into account all the problems
and dangers that they bring",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad",
journal = "ICAPP 2019, 1st International Conference on Advanced Production and Processing",
title = "ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL  WATER EXTRACTS DERIVED FROM MASHROOM  INONOTUS OBLIQUUS",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6517"
}

Lazić, V. V., Vunduk, J. Đ., Vladić, J. Z., Vidović, S. S.,& Klaus, A. S.. (2019). ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL  WATER EXTRACTS DERIVED FROM MASHROOM  INONOTUS OBLIQUUS. in ICAPP 2019, 1st International Conference on Advanced Production and Processing
University of Novi Sad, Faculty of Technology Novi Sad..
https://hdl.handle.net/21.15107/rcub_agrospace_6517

Lazić VV, Vunduk JĐ, Vladić JZ, Vidović SS, Klaus AS. ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL  WATER EXTRACTS DERIVED FROM MASHROOM  INONOTUS OBLIQUUS. in ICAPP 2019, 1st International Conference on Advanced Production and Processing. 2019;.
https://hdl.handle.net/21.15107/rcub_agrospace_6517 .

Lazić, Vesna V., Vunduk, Jovana Đ., Vladić, Jelena Z., Vidović, Senka S., Klaus, Anita S., "ANTIADHESIVE AND ANTIBIOFILM POTENTIAL OF SUBCRITICAL  WATER EXTRACTS DERIVED FROM MASHROOM  INONOTUS OBLIQUUS" in ICAPP 2019, 1st International Conference on Advanced Production and Processing (2019),
https://hdl.handle.net/21.15107/rcub_agrospace_6517 .