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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Glavinić, Uroš
AU  - Rajković, Milan
AU  - Vunduk, Jovana
AU  - Vejnović, Branislav
AU  - Stevanović, Jevrosima
AU  - Milenković, Ivanka
AU  - Stanimirović, Zoran
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5952
AB  - Agaricus bisporus water crude extract was tested on honey bees for the first time. The first part of the cage experiment was set for selecting one concentration of the A. bisporus extract. Concentration of 200 µg/g was further tested in the second part of the experiment where bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) that were evaluated in bees sampled on days 7 and 15. Survival rate of Nosema-infected bees was significantly greater in groups fed with A. bisporus-enriched syrup compared to those fed with a pure sucrose syrup. Besides, the anti-Nosema effect of A. bisporus extract was greatest when applied from the third day which coincides with the time of infection with N. ceranae. Daily food consumption did not differ between the groups indicating good acceptability and palatability of the extract. A. bisporus extract showed a stimulative effect on four out of five monitored genes. Both anti-Nosema and nutrigenomic effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the infection).
PB  - MDPI
T2  - Insects
T1  - Effects of agaricus bisporus mushroom extract on honey bees infected with nosema ceranae
IS  - 10
SP  - 915
VL  - 12
DO  - 10.3390/insects12100915
ER  - 

@article{
author = "Glavinić, Uroš and Rajković, Milan and Vunduk, Jovana and Vejnović, Branislav and Stevanović, Jevrosima and Milenković, Ivanka and Stanimirović, Zoran",
year = "2021",
abstract = "Agaricus bisporus water crude extract was tested on honey bees for the first time. The first part of the cage experiment was set for selecting one concentration of the A. bisporus extract. Concentration of 200 µg/g was further tested in the second part of the experiment where bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) that were evaluated in bees sampled on days 7 and 15. Survival rate of Nosema-infected bees was significantly greater in groups fed with A. bisporus-enriched syrup compared to those fed with a pure sucrose syrup. Besides, the anti-Nosema effect of A. bisporus extract was greatest when applied from the third day which coincides with the time of infection with N. ceranae. Daily food consumption did not differ between the groups indicating good acceptability and palatability of the extract. A. bisporus extract showed a stimulative effect on four out of five monitored genes. Both anti-Nosema and nutrigenomic effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the infection).",
publisher = "MDPI",
journal = "Insects",
title = "Effects of agaricus bisporus mushroom extract on honey bees infected with nosema ceranae",
number = "10",
pages = "915",
volume = "12",
doi = "10.3390/insects12100915"
}

Glavinić, U., Rajković, M., Vunduk, J., Vejnović, B., Stevanović, J., Milenković, I.,& Stanimirović, Z.. (2021). Effects of agaricus bisporus mushroom extract on honey bees infected with nosema ceranae. in Insects
MDPI., 12(10), 915.
https://doi.org/10.3390/insects12100915

Glavinić U, Rajković M, Vunduk J, Vejnović B, Stevanović J, Milenković I, Stanimirović Z. Effects of agaricus bisporus mushroom extract on honey bees infected with nosema ceranae. in Insects. 2021;12(10):915.
doi:10.3390/insects12100915 .

Glavinić, Uroš, Rajković, Milan, Vunduk, Jovana, Vejnović, Branislav, Stevanović, Jevrosima, Milenković, Ivanka, Stanimirović, Zoran, "Effects of agaricus bisporus mushroom extract on honey bees infected with nosema ceranae" in Insects, 12, no. 10 (2021):915,
https://doi.org/10.3390/insects12100915 . .

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

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

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

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

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

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

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

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

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

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

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  - JOUR
AU  - Klaus, Anita
AU  - Petrović, Predrag
AU  - Vunduk, Jovana
AU  - Pavlović, Vladimir
AU  - van Griensven, Leo
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5285
AB  - Crude polysaccharide extracts derived from Agaricus bisporus (A), A. brasiliensis (B), and Phellinus linteus (P) were used for the synthesis of silver nanoparticles (AgNPs, labeled AAgNP, BAgNP, PAgNP, respectively) UV and FT-IR spectra, size distribution, and zeta potential of the respective particles were recorded, and TEM and SEM-EDS characterization was done. UV-Vis spectroscopy showed maximum absorbance at 415 mu for A, at 400 nm for P, and at 420 nm for B. SEM-EDS analysis showed BAgNP to consist of almost 90% of silver, while silver content in AAgNP and PAgNP was much lower, 46.5 and 52.3%, respectively. Individual extracts as well as the Ag-NPs were tested against a panel of clinically isolated and ATCC derived pathogens. In almost all cases minimum inhibitory concentration (MIC) was significantly lower than those of antibiotics, suggesting up to 100 times more effectivity. BAgNP, PAgNP, and AAgNP appeared very active against Pseudomonas aeruginosa ATCC 27853 (MIC: 0.19, 0.19, 0.97 mu g/mL, respectively). The same nanoparticles were also very effective toward Candida albicans ATCC 10231 (MIC: 0.39, 0.78, 0.97 mu g/mL, respectively). Our study indicates that the bactericidal effect of PAgNP, AAgNP, BAgNP on E. coli 25922 ATCC (MBC: 1.56, 0.97, 6.25 mu g/mL, respectively) is significantly more pronounced than that of amoxicillin. A pure solution of colloidal silver nanoparticles showed significantly weaker microbiostatic/microbiocidal potential than all tested mushroom extracts' AgNPs, as well as amoxicillin. Silver nanoparticles made with extracts of A, B, and P seem welcome as an addition to the inventory of antimicrobial compounds used in clinical medicine against bacterial and yeast infection.
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms
EP  - 883
IS  - 9
SP  - 869
VL  - 22
DO  - 10.1615/IntJMedMushrooms.2020035988
ER  - 

@article{
author = "Klaus, Anita and Petrović, Predrag and Vunduk, Jovana and Pavlović, Vladimir and van Griensven, Leo",
year = "2020",
abstract = "Crude polysaccharide extracts derived from Agaricus bisporus (A), A. brasiliensis (B), and Phellinus linteus (P) were used for the synthesis of silver nanoparticles (AgNPs, labeled AAgNP, BAgNP, PAgNP, respectively) UV and FT-IR spectra, size distribution, and zeta potential of the respective particles were recorded, and TEM and SEM-EDS characterization was done. UV-Vis spectroscopy showed maximum absorbance at 415 mu for A, at 400 nm for P, and at 420 nm for B. SEM-EDS analysis showed BAgNP to consist of almost 90% of silver, while silver content in AAgNP and PAgNP was much lower, 46.5 and 52.3%, respectively. Individual extracts as well as the Ag-NPs were tested against a panel of clinically isolated and ATCC derived pathogens. In almost all cases minimum inhibitory concentration (MIC) was significantly lower than those of antibiotics, suggesting up to 100 times more effectivity. BAgNP, PAgNP, and AAgNP appeared very active against Pseudomonas aeruginosa ATCC 27853 (MIC: 0.19, 0.19, 0.97 mu g/mL, respectively). The same nanoparticles were also very effective toward Candida albicans ATCC 10231 (MIC: 0.39, 0.78, 0.97 mu g/mL, respectively). Our study indicates that the bactericidal effect of PAgNP, AAgNP, BAgNP on E. coli 25922 ATCC (MBC: 1.56, 0.97, 6.25 mu g/mL, respectively) is significantly more pronounced than that of amoxicillin. A pure solution of colloidal silver nanoparticles showed significantly weaker microbiostatic/microbiocidal potential than all tested mushroom extracts' AgNPs, as well as amoxicillin. Silver nanoparticles made with extracts of A, B, and P seem welcome as an addition to the inventory of antimicrobial compounds used in clinical medicine against bacterial and yeast infection.",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms",
pages = "883-869",
number = "9",
volume = "22",
doi = "10.1615/IntJMedMushrooms.2020035988"
}

Klaus, A., Petrović, P., Vunduk, J., Pavlović, V.,& van Griensven, L.. (2020). The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 22(9), 869-883.
https://doi.org/10.1615/IntJMedMushrooms.2020035988

Klaus A, Petrović P, Vunduk J, Pavlović V, van Griensven L. The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms. in International Journal of Medicinal Mushrooms. 2020;22(9):869-883.
doi:10.1615/IntJMedMushrooms.2020035988 .

Klaus, Anita, Petrović, Predrag, Vunduk, Jovana, Pavlović, Vladimir, van Griensven, Leo, "The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms" in International Journal of Medicinal Mushrooms, 22, no. 9 (2020):869-883,
https://doi.org/10.1615/IntJMedMushrooms.2020035988 . .

TY  - JOUR
AU  - Novaković, Saša
AU  - Đekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Djordjević, Vesna
AU  - Tomović, Vladimir
AU  - Kocić-Tanackov, Sunčica
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5383
AB  - The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters
IS  - 8
VL  - 44
DO  - 10.1111/jfpp.14556
ER  - 

@article{
author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2020",
abstract = "The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters",
number = "8",
volume = "44",
doi = "10.1111/jfpp.14556"
}

Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 44(8).
https://doi.org/10.1111/jfpp.14556

Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation. 2020;44(8).
doi:10.1111/jfpp.14556 .

Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters" in Journal of Food Processing and Preservation, 44, no. 8 (2020),
https://doi.org/10.1111/jfpp.14556 . .

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  - JOUR
AU  - Petrović, Predrag
AU  - Ivanović, Katarina
AU  - Octrue, Charly
AU  - Tumara, Mica
AU  - Jovanović, Aleksandra
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
AU  - Pjanović, Rada
AU  - Bugarski, Branko
AU  - Klaus, Anita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5015
AB  - Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency
EP  - 335
IS  - 5
SP  - 325
VL  - 73
DO  - 10.2298/HEMIND190819028P
ER  - 

@article{
author = "Petrović, Predrag and Ivanović, Katarina and Octrue, Charly and Tumara, Mica and Jovanović, Aleksandra and Vunduk, Jovana and Nikšić, Miomir and Pjanović, Rada and Bugarski, Branko and Klaus, Anita",
year = "2019",
abstract = "Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a subject of intensive researchrecently, confirming many of its health-beneficial effects. In order to obtain a product that would allow modified and prolonged release of the Chaga's active metabolites, hot water Chaga extract was immobilized using calcium - alginate. The extract, which was predominantly composed of carbohydrates (57 %), also contained a relatively high amount of antioxidants/phenolic compounds (130 mg gallic acid equivalents per g of dry extract) and exhibited pronounced radical scavenging activity. It showed significant antibacterial activity as well, inhibiting growth of tested bacterial strains at concentrations of 1.25-20 mg/mL. Entrapment efficiency was about 80 %, and the extract-alginate system showed pH-dependant extract release; there was negligible release at pH 1.75 (gastric pH), and the release gradually increased with the increase in pH, reaching similar to 43 % of immobilized extract at pH 8.5 after 90 min. Such a product could be used as a dietary supplement, adjuvant in therapy of gastrointestinal diseases or as a food additive.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency",
pages = "335-325",
number = "5",
volume = "73",
doi = "10.2298/HEMIND190819028P"
}

Petrović, P., Ivanović, K., Octrue, C., Tumara, M., Jovanović, A., Vunduk, J., Nikšić, M., Pjanović, R., Bugarski, B.,& Klaus, A.. (2019). Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 73(5), 325-335.
https://doi.org/10.2298/HEMIND190819028P

Petrović P, Ivanović K, Octrue C, Tumara M, Jovanović A, Vunduk J, Nikšić M, Pjanović R, Bugarski B, Klaus A. Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency. in HEMIJSKA INDUSTRIJA. 2019;73(5):325-335.
doi:10.2298/HEMIND190819028P .

Petrović, Predrag, Ivanović, Katarina, Octrue, Charly, Tumara, Mica, Jovanović, Aleksandra, Vunduk, Jovana, Nikšić, Miomir, Pjanović, Rada, Bugarski, Branko, Klaus, Anita, "Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency" in HEMIJSKA INDUSTRIJA, 73, no. 5 (2019):325-335,
https://doi.org/10.2298/HEMIND190819028P . .

TY  - CONF
AU  - Doroški, Ana G.
AU  - Đekic, Ilija V.
AU  - Vunduk, Jovana Đ.
AU  - Nikšič, Miomir P.
AU  - Klaus, Anita S.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6508
AB  - Pleurotus ostreatus is the second most commonly cultivated and consumed mushroom in the
world due to its specific mild taste of oyster in culinary processing. Its fruiting bodies can
develop on different and specific cellulose plant wastes used as substrate without specific
enrichment material. Advantages of using this type of waste are low costs of their production,
usually without high technological investments. On the other side, productivity and quality of
fruiting bodies, is affected by the chemical composition of the used substrate. In order to
evaluate different quality parameters of fungii one of proposed methods is using total quality
index (TQI).
The aim of this study was to investigate the influence of used plant waste on selected quality
parameters of Pleurotus ostreatus fruiting bodies from the day of harvesting during the storage
period of 7 and 14 days in refrigerating conditions (~4 °C).
Based on textural, color, antioxidative and biochemical quality parameters of Pleurotus
ostreatus fruiting bodies, a mathematical model for calculating a single TQI has been proposed
in order to identify optimal substrate concentration in growing selected variety of fungii.
PB  - University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
C3  - 1st International Conference on Advanced Production and Processing
T1  - TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6508
ER  - 

@conference{
author = "Doroški, Ana G. and Đekic, Ilija V. and Vunduk, Jovana Đ. and Nikšič, Miomir P. and Klaus, Anita S.",
year = "2019",
abstract = "Pleurotus ostreatus is the second most commonly cultivated and consumed mushroom in the
world due to its specific mild taste of oyster in culinary processing. Its fruiting bodies can
develop on different and specific cellulose plant wastes used as substrate without specific
enrichment material. Advantages of using this type of waste are low costs of their production,
usually without high technological investments. On the other side, productivity and quality of
fruiting bodies, is affected by the chemical composition of the used substrate. In order to
evaluate different quality parameters of fungii one of proposed methods is using total quality
index (TQI).
The aim of this study was to investigate the influence of used plant waste on selected quality
parameters of Pleurotus ostreatus fruiting bodies from the day of harvesting during the storage
period of 7 and 14 days in refrigerating conditions (~4 °C).
Based on textural, color, antioxidative and biochemical quality parameters of Pleurotus
ostreatus fruiting bodies, a mathematical model for calculating a single TQI has been proposed
in order to identify optimal substrate concentration in growing selected variety of fungii.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia",
journal = "1st International Conference on Advanced Production and Processing",
title = "TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6508"
}

Doroški, A. G., Đekic, I. V., Vunduk, J. Đ., Nikšič, M. P.,& Klaus, A. S.. (2019). TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE. in 1st International Conference on Advanced Production and Processing
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6508

Doroški AG, Đekic IV, Vunduk JĐ, Nikšič MP, Klaus AS. TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE. in 1st International Conference on Advanced Production and Processing. 2019;.
https://hdl.handle.net/21.15107/rcub_agrospace_6508 .

Doroški, Ana G., Đekic, Ilija V., Vunduk, Jovana Đ., Nikšič, Miomir P., Klaus, Anita S., "TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE" in 1st International Conference on Advanced Production and Processing (2019),
https://hdl.handle.net/21.15107/rcub_agrospace_6508 .

TY  - JOUR
AU  - Petrović, P.
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Carević, M.
AU  - Petković, M.
AU  - Vuković, N.
AU  - Cvetković, A.
AU  - Zizak, Z.
AU  - Bugarski, Branko
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5099
AB  - Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.
PB  - Elsevier Science Bv, Amsterdam
T2  - South African Journal of Botany
T1  - From mycelium to spores: A whole circle of biological potency of mosaic puffball
EP  - 160
SP  - 152
VL  - 123
DO  - 10.1016/j.sajb.2019.03.016
ER  - 

@article{
author = "Petrović, P. and Vunduk, Jovana and Klaus, Anita and Carević, M. and Petković, M. and Vuković, N. and Cvetković, A. and Zizak, Z. and Bugarski, Branko",
year = "2019",
abstract = "Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "South African Journal of Botany",
title = "From mycelium to spores: A whole circle of biological potency of mosaic puffball",
pages = "160-152",
volume = "123",
doi = "10.1016/j.sajb.2019.03.016"
}

Petrović, P., Vunduk, J., Klaus, A., Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z.,& Bugarski, B.. (2019). From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany
Elsevier Science Bv, Amsterdam., 123, 152-160.
https://doi.org/10.1016/j.sajb.2019.03.016

Petrović P, Vunduk J, Klaus A, Carević M, Petković M, Vuković N, Cvetković A, Zizak Z, Bugarski B. From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany. 2019;123:152-160.
doi:10.1016/j.sajb.2019.03.016 .

Petrović, P., Vunduk, Jovana, Klaus, Anita, Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z., Bugarski, Branko, "From mycelium to spores: A whole circle of biological potency of mosaic puffball" in South African Journal of Botany, 123 (2019):152-160,
https://doi.org/10.1016/j.sajb.2019.03.016 . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Mohamad, Shaiful Azuar
AU  - Abd Halim, Nur Hafizati
AU  - Dzomir, Ahmad Zainuri Mohd
AU  - Zizak, Zeljko
AU  - Klaus, Anita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4940
AB  - Foodborne bacteria biofilms present a major concern for the food industry. Although their numerous biological activities are well established, there is little research to date on the use of polysaccharides of mushroom origin as a possible solution for preventing biofilm formation. Therefore, the aim of this study was to examine the anti adhesion and antibiofilm effects of several types of Pleurotus flabellatus strain Mynuk polysaccharide extracts (PFSMpe), produced by air-lift submerged fermentation, against American Type Culture Collection (ATCC) and clinical strains of foodborne bacteria, as well as the cytotoxicity of these extracts. PFSMpe exhibited antiadhesion activity toward clinical isolates, and the percentage of adhesion inhibition was highest for water (WE) and exopolysaccharide (EXOPE) extracts (> 50%) against Enterococcus faecalis. Selected ATCC strains were more resistant than clinical strains, indicating the antiquorum sensing mechanism of PFSMpe action. Antibiofilm activity was similar to antiadhesion activity and WE showed the strongest effect, again on E. faecalis. Differences in antiadhesion and antibiofilm effects of PFSMpe may be explained by differences in chemical composition, with crude extracts showing greater efficiency due to a synergistic effect. PFSMpe did not exhibit cyctotoxic activity against normal human cell lines. Overall, the findings of this study show that PFSMpe represents a promising novel strategy against bacterial biofilms.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens
VL  - 112
DO  - 10.1016/j.lwt.2019.05.119
ER  - 

@article{
author = "Vunduk, Jovana and Wan-Mohtar, Wan Abd Al Qadr Imad and Mohamad, Shaiful Azuar and Abd Halim, Nur Hafizati and Dzomir, Ahmad Zainuri Mohd and Zizak, Zeljko and Klaus, Anita",
year = "2019",
abstract = "Foodborne bacteria biofilms present a major concern for the food industry. Although their numerous biological activities are well established, there is little research to date on the use of polysaccharides of mushroom origin as a possible solution for preventing biofilm formation. Therefore, the aim of this study was to examine the anti adhesion and antibiofilm effects of several types of Pleurotus flabellatus strain Mynuk polysaccharide extracts (PFSMpe), produced by air-lift submerged fermentation, against American Type Culture Collection (ATCC) and clinical strains of foodborne bacteria, as well as the cytotoxicity of these extracts. PFSMpe exhibited antiadhesion activity toward clinical isolates, and the percentage of adhesion inhibition was highest for water (WE) and exopolysaccharide (EXOPE) extracts (> 50%) against Enterococcus faecalis. Selected ATCC strains were more resistant than clinical strains, indicating the antiquorum sensing mechanism of PFSMpe action. Antibiofilm activity was similar to antiadhesion activity and WE showed the strongest effect, again on E. faecalis. Differences in antiadhesion and antibiofilm effects of PFSMpe may be explained by differences in chemical composition, with crude extracts showing greater efficiency due to a synergistic effect. PFSMpe did not exhibit cyctotoxic activity against normal human cell lines. Overall, the findings of this study show that PFSMpe represents a promising novel strategy against bacterial biofilms.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens",
volume = "112",
doi = "10.1016/j.lwt.2019.05.119"
}

Vunduk, J., Wan-Mohtar, W. A. A. Q. I., Mohamad, S. A., Abd Halim, N. H., Dzomir, A. Z. M., Zizak, Z.,& Klaus, A.. (2019). Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens. in LWT-Food Science and Technology
Elsevier, Amsterdam., 112.
https://doi.org/10.1016/j.lwt.2019.05.119

Vunduk J, Wan-Mohtar WAAQI, Mohamad SA, Abd Halim NH, Dzomir AZM, Zizak Z, Klaus A. Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens. in LWT-Food Science and Technology. 2019;112.
doi:10.1016/j.lwt.2019.05.119 .

Vunduk, Jovana, Wan-Mohtar, Wan Abd Al Qadr Imad, Mohamad, Shaiful Azuar, Abd Halim, Nur Hafizati, Dzomir, Ahmad Zainuri Mohd, Zizak, Zeljko, Klaus, Anita, "Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens" in LWT-Food Science and Technology, 112 (2019),
https://doi.org/10.1016/j.lwt.2019.05.119 . .

TY  - CONF
AU  - Novaković, Saša
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4972
AB  - The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012089
ER  - 

@conference{
author = "Novaković, Saša and Djekić, Ilija and Vunduk, Jovana and Klaus, Anita and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012089"
}

Novaković, S., Djekić, I., Vunduk, J., Klaus, A., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012089

Novaković S, Djekić I, Vunduk J, Klaus A, Lorenzo JM, Barba FJ, Tomašević I. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012089 .

Novaković, Saša, Djekić, Ilija, Vunduk, Jovana, Klaus, Anita, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012089 . .