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

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

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

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

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

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Mihajlović, Dragana
AU  - Stojanova, Marina
AU  - Nikšić, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6627
AB  - The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.
C3  - V. International Agricultural, Biological & Life Science Conference
T1  - Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups
EP  - 1011
SP  - 1002
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6627
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Mihajlović, Dragana and Stojanova, Marina and Nikšić, Miomir",
year = "2023",
abstract = "The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.",
journal = "V. International Agricultural, Biological & Life Science Conference",
title = "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups",
pages = "1011-1002",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6627"
}

Stojanova, M., Pantić, M., Mihajlović, D., Stojanova, M.,& Nikšić, M.. (2023). Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference, 1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627

Stojanova M, Pantić M, Mihajlović D, Stojanova M, Nikšić M. Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference. 2023;:1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

Stojanova, Monika, Pantić, Milena, Mihajlović, Dragana, Stojanova, Marina, Nikšić, Miomir, "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups" in V. International Agricultural, Biological & Life Science Conference (2023):1002-1011,
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

Miletić, D., Sknepnek, A., Hadnađev, M., Dapčević Hadnađev, T., Pantić, M., Nedović, V.,& Lević, S.. (2023). Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive. .
https://hdl.handle.net/21.15107/rcub_agrospace_6496

Miletić D, Sknepnek A, Hadnađev M, Dapčević Hadnađev T, Pantić M, Nedović V, Lević S. Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6496 .

Miletić, Dunja, Sknepnek, Aleksandra, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Pantić, Milena, Nedović, Viktor, Lević, Steva, "Novi pekarski proizvod - hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive" (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6496 .

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

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

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

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

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

TY  - JOUR
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Ignjatović, Ivana Sredović
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6260
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd
T2  - Food Packaging and Shelf Life
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Ignjatović, Ivana Sredović and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd",
journal = "Food Packaging and Shelf Life, Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Ignjatović, I. S., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life, 35.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Ignjatović IS, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Ignjatović, Ivana Sredović, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023),
https://doi.org/10.1016/j.fpsl.2023.101027 . .

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

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

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

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

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

TY  - GEN
AU  - Pantić, Milena
AU  - Miletić, Dunja
AU  - Matijašević, Danka
AU  - Sknepnek, Aleksandra
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6619
AB  - Selenium (Se) is an essential micronutrient which bioavailability and toxicity depends on its form and
concentration that is taken into the body. Se uptake from organic sources goes up to 90-95%, while
from inorganic it’s up to 10%. In addition, toxicity of organic Se compounds is low. In the last decades,
the interest in functional foods and natural dietary supplements consummation has been growing.
Since the mushroom market also constantly grows, bioactive compounds, isolated from higher fungi
grown on fortified substrates, are their promising source. During last 15 years of research, the biological
activity of Se-enriched macromycetes has been proven through in vitro tests by our group. The
research was conducted on selenium enriched mushroom species (Pleurotus spp, Lentinus edodes,
Coriolus versicolor and Agaricus bisporus) obtained using solid state and submerged cultivation techniques,
and different sources of selenium for the growing substrate supplementation.
Chemical composition analysis revealed that, mostly, Se-enriched extracts and polysaccharides obtained
from mycelia and fruiting bodies had higher content of glucans, total proteins and phenolic
compounds compared to non-enriched samples. Also, a significant percentage of total accumulated
Se was incorporated in the form of L-selenomethionine. Mushrooms enriched with Se from an organic
source (selenourea, Se-yeast) showed significantly different Se-accumulation efficiency, biomass yield,
content of the L-selenomethionine, Se content and different biological activity, compared to the mushroom
samples enriched with inorganic salts (sodium selenate and sodium selenite).
The ability of some mushroom species to grow and accumulate selenium also varied on used cultivation
technique and growth stage. In vitro test of the fresh fruiting bodies indicated the positive influence
of Se from Se-modified zeolites on the activity of enzymes of primary antioxidant protection - superoxide
dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT).Antioxidant activity of selenium enriched extracts depended on the Se concentration, form of the Se
used for the supplementation, mushroom strain and type of the mushroom extract. An increase in the
activity was noted with increasing concentration of Se in all tested samples.
Furthermore, antibacterial activity against food-borne pathogens and non-toxicity to moderate toxicity
of extracts, with high content of Se, against normal MRC-5 cell line was proven. According to results,
Se-enriched mushrooms in the form of fruiting bodies, mycelia, extracts or polysaccharide extracts
could be a promising non-toxic dietary supplements or functional food/additives with prolonged shelf
life and improved bioactivity.
T2  - 11th International Medicinal Mushroom Conference (IMMC11)
T1  - Potential application of selenium-enriched mushrooms in the food and pharmaceutical industry
EP  - 140
SP  - 139
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6619
ER  - 

@misc{
author = "Pantić, Milena and Miletić, Dunja and Matijašević, Danka and Sknepnek, Aleksandra and Nikšić, Miomir",
year = "2022",
abstract = "Selenium (Se) is an essential micronutrient which bioavailability and toxicity depends on its form and
concentration that is taken into the body. Se uptake from organic sources goes up to 90-95%, while
from inorganic it’s up to 10%. In addition, toxicity of organic Se compounds is low. In the last decades,
the interest in functional foods and natural dietary supplements consummation has been growing.
Since the mushroom market also constantly grows, bioactive compounds, isolated from higher fungi
grown on fortified substrates, are their promising source. During last 15 years of research, the biological
activity of Se-enriched macromycetes has been proven through in vitro tests by our group. The
research was conducted on selenium enriched mushroom species (Pleurotus spp, Lentinus edodes,
Coriolus versicolor and Agaricus bisporus) obtained using solid state and submerged cultivation techniques,
and different sources of selenium for the growing substrate supplementation.
Chemical composition analysis revealed that, mostly, Se-enriched extracts and polysaccharides obtained
from mycelia and fruiting bodies had higher content of glucans, total proteins and phenolic
compounds compared to non-enriched samples. Also, a significant percentage of total accumulated
Se was incorporated in the form of L-selenomethionine. Mushrooms enriched with Se from an organic
source (selenourea, Se-yeast) showed significantly different Se-accumulation efficiency, biomass yield,
content of the L-selenomethionine, Se content and different biological activity, compared to the mushroom
samples enriched with inorganic salts (sodium selenate and sodium selenite).
The ability of some mushroom species to grow and accumulate selenium also varied on used cultivation
technique and growth stage. In vitro test of the fresh fruiting bodies indicated the positive influence
of Se from Se-modified zeolites on the activity of enzymes of primary antioxidant protection - superoxide
dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT).Antioxidant activity of selenium enriched extracts depended on the Se concentration, form of the Se
used for the supplementation, mushroom strain and type of the mushroom extract. An increase in the
activity was noted with increasing concentration of Se in all tested samples.
Furthermore, antibacterial activity against food-borne pathogens and non-toxicity to moderate toxicity
of extracts, with high content of Se, against normal MRC-5 cell line was proven. According to results,
Se-enriched mushrooms in the form of fruiting bodies, mycelia, extracts or polysaccharide extracts
could be a promising non-toxic dietary supplements or functional food/additives with prolonged shelf
life and improved bioactivity.",
journal = "11th International Medicinal Mushroom Conference (IMMC11)",
title = "Potential application of selenium-enriched mushrooms in the food and pharmaceutical industry",
pages = "140-139",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6619"
}

Pantić, M., Miletić, D., Matijašević, D., Sknepnek, A.,& Nikšić, M.. (2022). Potential application of selenium-enriched mushrooms in the food and pharmaceutical industry. in 11th International Medicinal Mushroom Conference (IMMC11), 139-140.
https://hdl.handle.net/21.15107/rcub_agrospace_6619

Pantić M, Miletić D, Matijašević D, Sknepnek A, Nikšić M. Potential application of selenium-enriched mushrooms in the food and pharmaceutical industry. in 11th International Medicinal Mushroom Conference (IMMC11). 2022;:139-140.
https://hdl.handle.net/21.15107/rcub_agrospace_6619 .

Pantić, Milena, Miletić, Dunja, Matijašević, Danka, Sknepnek, Aleksandra, Nikšić, Miomir, "Potential application of selenium-enriched mushrooms in the food and pharmaceutical industry" in 11th International Medicinal Mushroom Conference (IMMC11) (2022):139-140,
https://hdl.handle.net/21.15107/rcub_agrospace_6619 .

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

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

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

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

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

TY  - CONF
AU  - Stojićević, Aleksandra
AU  - Alimpić, Ana
AU  - Pantić, Milena
AU  - Antić, Mališa
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6628
AB  - Basil (Ocimum basilicum L.) has a long traditional use as spice in both folk and conventional medicine. Basil extracts (BEs) as well as essential oil (EO) represents a rich source of phytochemicals, many of which possess diverse biological activities. The objectives of this study were to assess antioxidant and antibacterial activities of BEs and EO, obtained from plants cultivated in Republic of Serbia. EO was isolated by hydrodistillation, while BEs were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. In prepared BEs total phenolic (TPC) and total flavonoid content (TFC) were determined spectrophotometrically. Antioxidant activity was evaluated by DPPH and FRAP assays. A higher TPC was obtained using 70% ethanol, while 96% ethanol proved to be more effective for the extraction of flavonoids. In both antioxidant assays, BEs showed remarkable antioxidant properties compared to EO. Also, regardless the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. Both antioxidant assays strongly correlated with TPC than with TFC. For antibacterial activity assay, minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. Typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes). Opposite to results of antioxidant activity, EO expressed superior antibacterial activity. Based on the obtained results, it can be concluded that basil represents powerful source of biologically active components which can express strong antioxidant and antibacterial activity.
C3  - 8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland
T1  - Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts
DO  - 10.3390/ECMC2022-13482
ER  - 

@conference{
author = "Stojićević, Aleksandra and Alimpić, Ana and Pantić, Milena and Antić, Mališa",
year = "2022",
abstract = "Basil (Ocimum basilicum L.) has a long traditional use as spice in both folk and conventional medicine. Basil extracts (BEs) as well as essential oil (EO) represents a rich source of phytochemicals, many of which possess diverse biological activities. The objectives of this study were to assess antioxidant and antibacterial activities of BEs and EO, obtained from plants cultivated in Republic of Serbia. EO was isolated by hydrodistillation, while BEs were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. In prepared BEs total phenolic (TPC) and total flavonoid content (TFC) were determined spectrophotometrically. Antioxidant activity was evaluated by DPPH and FRAP assays. A higher TPC was obtained using 70% ethanol, while 96% ethanol proved to be more effective for the extraction of flavonoids. In both antioxidant assays, BEs showed remarkable antioxidant properties compared to EO. Also, regardless the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. Both antioxidant assays strongly correlated with TPC than with TFC. For antibacterial activity assay, minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. Typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes). Opposite to results of antioxidant activity, EO expressed superior antibacterial activity. Based on the obtained results, it can be concluded that basil represents powerful source of biologically active components which can express strong antioxidant and antibacterial activity.",
journal = "8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland",
title = "Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts",
doi = "10.3390/ECMC2022-13482"
}

Stojićević, A., Alimpić, A., Pantić, M.,& Antić, M.. (2022). Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts. in 8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland.
https://doi.org/10.3390/ECMC2022-13482

Stojićević A, Alimpić A, Pantić M, Antić M. Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts. in 8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland. 2022;.
doi:10.3390/ECMC2022-13482 .

Stojićević, Aleksandra, Alimpić, Ana, Pantić, Milena, Antić, Mališa, "Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts" in 8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland (2022),
https://doi.org/10.3390/ECMC2022-13482 . .

TY  - JOUR
AU  - Salević, Ana
AU  - Stojanović, Dušica
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Ðordević, Verica
AU  - Pešić, Radojica
AU  - Bugarski, Branko
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6011
AB  - In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
PB  - MDPI
T2  - Foods
T1  - The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
IS  - 3
SP  - 390
VL  - 11
DO  - 10.3390/foods11030390
ER  - 

@article{
author = "Salević, Ana and Stojanović, Dušica and Lević, Steva and Pantić, Milena and Ðordević, Verica and Pešić, Radojica and Bugarski, Branko and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2022",
abstract = "In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.",
publisher = "MDPI",
journal = "Foods",
title = "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning",
number = "3",
pages = "390",
volume = "11",
doi = "10.3390/foods11030390"
}

Salević, A., Stojanović, D., Lević, S., Pantić, M., Ðordević, V., Pešić, R., Bugarski, B., Pavlović, V., Uskoković, P.,& Nedović, V.. (2022). The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods
MDPI., 11(3), 390.
https://doi.org/10.3390/foods11030390

Salević A, Stojanović D, Lević S, Pantić M, Ðordević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. in Foods. 2022;11(3):390.
doi:10.3390/foods11030390 .

Salević, Ana, Stojanović, Dušica, Lević, Steva, Pantić, Milena, Ðordević, Verica, Pešić, Radojica, Bugarski, Branko, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning" in Foods, 11, no. 3 (2022):390,
https://doi.org/10.3390/foods11030390 . .

TY  - JOUR
AU  - Matijašević, Danka
AU  - Pantić, Milena
AU  - Stanisavljević, Nemanja
AU  - Jevtić, Sanja
AU  - Rajić, Nevenka
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6075
AB  - Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement
EP  - 79
IS  - 1
SP  - 67
VL  - 60
DO  - 10.17113/ftb.60.01.22.7172
ER  - 

@article{
author = "Matijašević, Danka and Pantić, Milena and Stanisavljević, Nemanja and Jevtić, Sanja and Rajić, Nevenka and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2022",
abstract = "Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement",
pages = "79-67",
number = "1",
volume = "60",
doi = "10.17113/ftb.60.01.22.7172"
}

Matijašević, D., Pantić, M., Stanisavljević, N., Jevtić, S., Rajić, N., Lević, S., Nedović, V.,& Nikšić, M.. (2022). Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology
University of Zagreb., 60(1), 67-79.
https://doi.org/10.17113/ftb.60.01.22.7172

Matijašević D, Pantić M, Stanisavljević N, Jevtić S, Rajić N, Lević S, Nedović V, Nikšić M. Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement. in Food Technology and Biotechnology. 2022;60(1):67-79.
doi:10.17113/ftb.60.01.22.7172 .

Matijašević, Danka, Pantić, Milena, Stanisavljević, Nemanja, Jevtić, Sanja, Rajić, Nevenka, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement" in Food Technology and Biotechnology, 60, no. 1 (2022):67-79,
https://doi.org/10.17113/ftb.60.01.22.7172 . .

TY  - JOUR
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Karadelev, Mitko
AU  - Ivanovski, Vladimir
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6157
AB  - In the last decade, in addition to the study of the nutritional composition of mushrooms, the study of biologically active
compounds occupies an important place. However, there is a need to fnd new and lesser known mushrooms species that
have biological activity and potential for application in industrial conditions. The aim of this research is to determine the
biological activity of aqueous and ethanolic extracts of Suillus granulatus wild mushroom through the determination of
the content of total carbohydrates, total, α and β-glucans, as bioactive compounds, as well as determination of cytotoxic
activity. Total carbohydrate content was determined using spectroscopic method, total, α and β-glucans were analysed
using specifc kits, and MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was used for cytotoxic
activity. IR-ATR (infrared spectroscopy - attenuated total refection) spectra of mushroom extracts were performed, too.
Aqueous extracts had a higher content of total carbohydrates as well as glucan and had better cytotoxic activity against
HeLa cells, while ethanolic extract of Suillus granulatus was characterized with better cytotoxic activity against HepG2
cells. Based on IR-ATR, the presence of diferent types of carbohydrates, glucans, proteins, phenols and favonoids can
be observed in aqueous and ethanolic, which is one of the reasons for the diferences in their anticancer activity. The
analysed extracts are an excellent basis for their further application in various products in order to obtain functional food
with enriched biological value. Thus, using natural dietary supplements can signifcantly afect the positive changes in
the health of consumers.
PB  - Springer
T2  - Journal of Food Measurement and Characterization
T1  - Determination of biological activity of suillus granulatus mushroom extracts
VL  - 1
DO  - 10.1007/s11694-022-01525-9
ER  - 

@article{
author = "Stojanova, Monika and Pantić, Milena and Karadelev, Mitko and Ivanovski, Vladimir and Nikšić, Miomir",
year = "2022",
abstract = "In the last decade, in addition to the study of the nutritional composition of mushrooms, the study of biologically active
compounds occupies an important place. However, there is a need to fnd new and lesser known mushrooms species that
have biological activity and potential for application in industrial conditions. The aim of this research is to determine the
biological activity of aqueous and ethanolic extracts of Suillus granulatus wild mushroom through the determination of
the content of total carbohydrates, total, α and β-glucans, as bioactive compounds, as well as determination of cytotoxic
activity. Total carbohydrate content was determined using spectroscopic method, total, α and β-glucans were analysed
using specifc kits, and MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was used for cytotoxic
activity. IR-ATR (infrared spectroscopy - attenuated total refection) spectra of mushroom extracts were performed, too.
Aqueous extracts had a higher content of total carbohydrates as well as glucan and had better cytotoxic activity against
HeLa cells, while ethanolic extract of Suillus granulatus was characterized with better cytotoxic activity against HepG2
cells. Based on IR-ATR, the presence of diferent types of carbohydrates, glucans, proteins, phenols and favonoids can
be observed in aqueous and ethanolic, which is one of the reasons for the diferences in their anticancer activity. The
analysed extracts are an excellent basis for their further application in various products in order to obtain functional food
with enriched biological value. Thus, using natural dietary supplements can signifcantly afect the positive changes in
the health of consumers.",
publisher = "Springer",
journal = "Journal of Food Measurement and Characterization",
title = "Determination of biological activity of suillus granulatus mushroom extracts",
volume = "1",
doi = "10.1007/s11694-022-01525-9"
}

Stojanova, M., Pantić, M., Karadelev, M., Ivanovski, V.,& Nikšić, M.. (2022). Determination of biological activity of suillus granulatus mushroom extracts. in Journal of Food Measurement and Characterization
Springer., 1.
https://doi.org/10.1007/s11694-022-01525-9

Stojanova M, Pantić M, Karadelev M, Ivanovski V, Nikšić M. Determination of biological activity of suillus granulatus mushroom extracts. in Journal of Food Measurement and Characterization. 2022;1.
doi:10.1007/s11694-022-01525-9 .

Stojanova, Monika, Pantić, Milena, Karadelev, Mitko, Ivanovski, Vladimir, Nikšić, Miomir, "Determination of biological activity of suillus granulatus mushroom extracts" in Journal of Food Measurement and Characterization, 1 (2022),
https://doi.org/10.1007/s11694-022-01525-9 . .

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  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Paunović, Dragana
AU  - Čuleva, Biljana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6629
AB  - The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts
SP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6629
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Paunović, Dragana and Čuleva, Biljana and Nikšić, Miomir",
year = "2021",
abstract = "The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts",
pages = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6629"
}

Stojanova, M., Pantić, M., Paunović, D., Čuleva, B.,& Nikšić, M.. (2021). Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference
University of Belgrade., 41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629

Stojanova M, Pantić M, Paunović D, Čuleva B, Nikšić M. Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference. 2021;:41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

Stojanova, Monika, Pantić, Milena, Paunović, Dragana, Čuleva, Biljana, Nikšić, Miomir, "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts" in UniFood Conference (2021):41,
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

TY  - CONF
AU  - Stojićević, Aleksandra
AU  - Alimpić Aradski, Ana
AU  - Pantić, Milena
AU  - Pantelić, Nebojša
AU  - Rabrenović, Biljana
AU  - Duletić-Laušević, Sonja
AU  - Antić, Mališa
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6630
AB  - Medicinal plants represent a rich source of phytochemicals, many of which possess diverse biological activities, including antioxidants. The objectives of this study were to assess antioxidant, antibacterial and anticancer activities of savory (Satureja montana L.) ethanolic extracts and to monitor the changes of oxidative status during long-term storage conditions of the cold pressed sunflower oil (CPSU) with the addition of extracts at various concentrations.  Extracts were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. Antioxidant activity was evaluated by DPPH and ꞵ-carotene bleaching assays. In both assays, extracts showed remarkable antioxidative properties which were equal or stronger than those of BHT and BHA. Also, regardless of the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. For antibacterial activity assay, minimal inhibitory concentrations (MIC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes) with MIC=1,25–10 μg/mL and 0,0781–0,3125 μg/mL, respectively. As results obtained by MTT test, the extracts didn’t show anticancer activity (IC50>100 μg/L) against tested tumor cell lines: PC-3 (prostate), HT-29 (colon) and HeLa (cervix) in the applied concentration range. For investigation of oxidative stability of CPSU, only 70% ethanol extracts were used. Samples of CPSU (with addition of 250, 500 and 1000 ppm of extracts), as well as control samples (with addition of 200 ppm of BHT and CPSU without any additives), were stored at room temperature for six months. In order to determine the level of oxidative changes, samples were analyzed for peroxide, anisidine value and conjugated dienes and trienes. Based on obtained results, it can be concluded that savory extracts are powerful natural antioxidants that can delay the oxidative deterioration of CPSU and whose effectiveness is comparable to the synthetic antioxidant BHT.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6630
ER  - 

@conference{
author = "Stojićević, Aleksandra and Alimpić Aradski, Ana and Pantić, Milena and Pantelić, Nebojša and Rabrenović, Biljana and Duletić-Laušević, Sonja and Antić, Mališa and Nikšić, Miomir",
year = "2021",
abstract = "Medicinal plants represent a rich source of phytochemicals, many of which possess diverse biological activities, including antioxidants. The objectives of this study were to assess antioxidant, antibacterial and anticancer activities of savory (Satureja montana L.) ethanolic extracts and to monitor the changes of oxidative status during long-term storage conditions of the cold pressed sunflower oil (CPSU) with the addition of extracts at various concentrations.  Extracts were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. Antioxidant activity was evaluated by DPPH and ꞵ-carotene bleaching assays. In both assays, extracts showed remarkable antioxidative properties which were equal or stronger than those of BHT and BHA. Also, regardless of the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. For antibacterial activity assay, minimal inhibitory concentrations (MIC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes) with MIC=1,25–10 μg/mL and 0,0781–0,3125 μg/mL, respectively. As results obtained by MTT test, the extracts didn’t show anticancer activity (IC50>100 μg/L) against tested tumor cell lines: PC-3 (prostate), HT-29 (colon) and HeLa (cervix) in the applied concentration range. For investigation of oxidative stability of CPSU, only 70% ethanol extracts were used. Samples of CPSU (with addition of 250, 500 and 1000 ppm of extracts), as well as control samples (with addition of 200 ppm of BHT and CPSU without any additives), were stored at room temperature for six months. In order to determine the level of oxidative changes, samples were analyzed for peroxide, anisidine value and conjugated dienes and trienes. Based on obtained results, it can be concluded that savory extracts are powerful natural antioxidants that can delay the oxidative deterioration of CPSU and whose effectiveness is comparable to the synthetic antioxidant BHT.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions",
pages = "101",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6630"
}

Stojićević, A., Alimpić Aradski, A., Pantić, M., Pantelić, N., Rabrenović, B., Duletić-Laušević, S., Antić, M.,& Nikšić, M.. (2021). Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions. in UniFood Conference
University of Belgrade., 101.
https://hdl.handle.net/21.15107/rcub_agrospace_6630

Stojićević A, Alimpić Aradski A, Pantić M, Pantelić N, Rabrenović B, Duletić-Laušević S, Antić M, Nikšić M. Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions. in UniFood Conference. 2021;:101.
https://hdl.handle.net/21.15107/rcub_agrospace_6630 .

Stojićević, Aleksandra, Alimpić Aradski, Ana, Pantić, Milena, Pantelić, Nebojša, Rabrenović, Biljana, Duletić-Laušević, Sonja, Antić, Mališa, Nikšić, Miomir, "Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions" in UniFood Conference (2021):101,
https://hdl.handle.net/21.15107/rcub_agrospace_6630 .

TY  - CONF
AU  - Pantic, Milena
AU  - Miletić, Dunja
AU  - Matijašević, Danka
AU  - Sknepnek, Aleksandra
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6645
AB  - Edible and medicinal mushrooms have been used worldwide due to their nutritional 
value and known pharmaceutical properties, which are related to the physiologically 
beneficial substances in the form of primary and secondary metabolites. Their chemical 
composition and biological activity depend on the medium on which they grow and applied 
supplementation. Numerous studies have shown that mushrooms can absorb selenium (Se) 
during growth on the fortified solid substrate or liquid medium, in a concentration that can 
meet the daily needs of humans. The capacity of some mushroom to absorb Se depends on 
multiple factors, including mushroom strain, composition of the medium, ecological pa rameters as well as on the form and concentration in which this mineral is added to the me dium. It was previously reported that strains Pleurotus sp, Agaricus bisporus, Ganoderma lu cidum, and Cordyceps militaris absorbed high concentrations of Se when sodium selenite or 
selenate were applied. However, higher toxicity of inorganic salts that suppressed mycelium 
growth of Hericium erinaceum, Lentinus edodes, Coriolus versicolor, and Pleurotus spp. com paring to modified zeolites with Se and organic selenitetriglycerides from Selol, Se-yeast, 
and selenourea was proven. Chemical characterization of polysaccharide and methanol ex tracts isolated from fruiting bodies or mycelia culture showed that most of the Se-enriched 
mushrooms had a higher content of total carbohydrates (especially β-glucans), proteins, fla vonoids, and phenols comparing to the non-enriched samples. As a consequence, selenized 
mushrooms showed improved antioxidant and antimicrobial properties. A significant per centage of Se was incorporated not only in the form of L-selenomethionine, but also other 
organic compounds, such as biologically active polysaccharides. It is believed that the syn ergism of Se and bioactive polysaccharides present in fungi could enhance their antitumor 
and immunostimulating functions, which lead to numerous health benefits. Obtained re sults classify Se-polysaccharides as promising dietary supplements and Se-enriched mush rooms as delicious functional food or food additives, due to the slow release of selenium 
and lower toxicity compared to the inorganic compounds. Selenium fortified mushrooms 
and their extracts used as food additives are expected to prolong the shelf life of the food 
products since some of them are proved to exhibit higher superoxide dismutase and catalase 
activity retaining their quality, aroma, and color for a long time of storage.
PB  - SERBIAN NUTRITION SOCIETY
C3  - 14th international Congress of Nutrition (CONU2021)
T1  - Selenium enriched mushrooms as food additives and dietary supplements
SP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6645
ER  - 

@conference{
author = "Pantic, Milena and Miletić, Dunja and Matijašević, Danka and Sknepnek, Aleksandra and Nikšić, Miomir",
year = "2021",
abstract = "Edible and medicinal mushrooms have been used worldwide due to their nutritional 
value and known pharmaceutical properties, which are related to the physiologically 
beneficial substances in the form of primary and secondary metabolites. Their chemical 
composition and biological activity depend on the medium on which they grow and applied 
supplementation. Numerous studies have shown that mushrooms can absorb selenium (Se) 
during growth on the fortified solid substrate or liquid medium, in a concentration that can 
meet the daily needs of humans. The capacity of some mushroom to absorb Se depends on 
multiple factors, including mushroom strain, composition of the medium, ecological pa rameters as well as on the form and concentration in which this mineral is added to the me dium. It was previously reported that strains Pleurotus sp, Agaricus bisporus, Ganoderma lu cidum, and Cordyceps militaris absorbed high concentrations of Se when sodium selenite or 
selenate were applied. However, higher toxicity of inorganic salts that suppressed mycelium 
growth of Hericium erinaceum, Lentinus edodes, Coriolus versicolor, and Pleurotus spp. com paring to modified zeolites with Se and organic selenitetriglycerides from Selol, Se-yeast, 
and selenourea was proven. Chemical characterization of polysaccharide and methanol ex tracts isolated from fruiting bodies or mycelia culture showed that most of the Se-enriched 
mushrooms had a higher content of total carbohydrates (especially β-glucans), proteins, fla vonoids, and phenols comparing to the non-enriched samples. As a consequence, selenized 
mushrooms showed improved antioxidant and antimicrobial properties. A significant per centage of Se was incorporated not only in the form of L-selenomethionine, but also other 
organic compounds, such as biologically active polysaccharides. It is believed that the syn ergism of Se and bioactive polysaccharides present in fungi could enhance their antitumor 
and immunostimulating functions, which lead to numerous health benefits. Obtained re sults classify Se-polysaccharides as promising dietary supplements and Se-enriched mush rooms as delicious functional food or food additives, due to the slow release of selenium 
and lower toxicity compared to the inorganic compounds. Selenium fortified mushrooms 
and their extracts used as food additives are expected to prolong the shelf life of the food 
products since some of them are proved to exhibit higher superoxide dismutase and catalase 
activity retaining their quality, aroma, and color for a long time of storage.",
publisher = "SERBIAN NUTRITION SOCIETY",
journal = "14th international Congress of Nutrition (CONU2021)",
title = "Selenium enriched mushrooms as food additives and dietary supplements",
pages = "71",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6645"
}

Pantic, M., Miletić, D., Matijašević, D., Sknepnek, A.,& Nikšić, M.. (2021). Selenium enriched mushrooms as food additives and dietary supplements. in 14th international Congress of Nutrition (CONU2021)
SERBIAN NUTRITION SOCIETY., 71.
https://hdl.handle.net/21.15107/rcub_agrospace_6645

Pantic M, Miletić D, Matijašević D, Sknepnek A, Nikšić M. Selenium enriched mushrooms as food additives and dietary supplements. in 14th international Congress of Nutrition (CONU2021). 2021;:71.
https://hdl.handle.net/21.15107/rcub_agrospace_6645 .

Pantic, Milena, Miletić, Dunja, Matijašević, Danka, Sknepnek, Aleksandra, Nikšić, Miomir, "Selenium enriched mushrooms as food additives and dietary supplements" in 14th international Congress of Nutrition (CONU2021) (2021):71,
https://hdl.handle.net/21.15107/rcub_agrospace_6645 .

TY  - CONF
AU  - Miletić, Dunja
AU  - Sknepnek, Aleksandra
AU  - Milićević, Nataša
AU  - Pantić, Milena
AU  - Sakač, Marijana
AU  - Šarić, Bojana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6835
AB  - Trametes versicolor, Lentinus edodes and Pleurotus ostreatus HK-35 mushrooms were used for the
production of mushroom-based cereal flours. Three different cereals were used for this purpose:
wheat (NS 40 S), rye (individual agricultural holding, Vojvodina province) and oat (Italico d.o.o).
Sterilized grains (pH 6.0 – 6.5, CaCO3) were seeded using mushroom's inoculum previously
prepared on the malt agar, and incubated at 25 ± 2 °C for 20-30 days in the dark, until the grains
were completely overgrown with mycelium. Control samples without seeding mushrooms’
mycelium were prepared as well. The obtained grains were dried and milled into flours, in order to
be used for the chemical characterization and antioxidative activity determination. All mushroombased grain flours characteristics were compared with corresponding controls. The highest total
carbohydrate content was determined for T. versicolor wheat (705.61±48.97 mg/g) and rye
(749.15±42.09 mg/g) grain flours, with an increase of 26.39±1.09 % and 39.78±13.42 % compared
to non-inoculated grains, respectively, while all inoculated flours had higher protein content
compared to non-inoculated ones. A significant carbohydrate content increase was observed for L.
edodes wheat grain flour (9.66±14.66 mg/g). Expand in total phenolic compounds content, between
7.72±0.39 and 217.74±54.65 %, was observed in eight out of nine tested samples, compared to the
control. The highest values of phenolic compounds were noted for T. versicolor oat (30.94±0.07
mg/g) and rye (27.45±2.34 mg/g) grain flour. A significant increase (p<0.05) of chelating ability
was observed for P. ostreatus and L. edodes wheat grain flours, when the very high chelating ability
for both samples (93.62±3.01 %) was observed. Significantly higher reducing power (p<0.05) was
detected in six out of nine tested samples, with the highest absorbance measured for L. edodes oat
(1.88±0.08) and rye (1.15±0.04) grain flours. Obtained results revealed that the growth of different
mushrooms on different cereals could be a promising method for enhancing the antioxidative
potential of flours.
PB  - University of Belgrade Studentski trg 1 11000 Belgrade
C3  - Unifood conference, Belgrade, Book of Abstracts
T1  - Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties
SP  - 168
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6835
ER  - 

@conference{
author = "Miletić, Dunja and Sknepnek, Aleksandra and Milićević, Nataša and Pantić, Milena and Sakač, Marijana and Šarić, Bojana and Nikšić, Miomir",
year = "2021",
abstract = "Trametes versicolor, Lentinus edodes and Pleurotus ostreatus HK-35 mushrooms were used for the
production of mushroom-based cereal flours. Three different cereals were used for this purpose:
wheat (NS 40 S), rye (individual agricultural holding, Vojvodina province) and oat (Italico d.o.o).
Sterilized grains (pH 6.0 – 6.5, CaCO3) were seeded using mushroom's inoculum previously
prepared on the malt agar, and incubated at 25 ± 2 °C for 20-30 days in the dark, until the grains
were completely overgrown with mycelium. Control samples without seeding mushrooms’
mycelium were prepared as well. The obtained grains were dried and milled into flours, in order to
be used for the chemical characterization and antioxidative activity determination. All mushroombased grain flours characteristics were compared with corresponding controls. The highest total
carbohydrate content was determined for T. versicolor wheat (705.61±48.97 mg/g) and rye
(749.15±42.09 mg/g) grain flours, with an increase of 26.39±1.09 % and 39.78±13.42 % compared
to non-inoculated grains, respectively, while all inoculated flours had higher protein content
compared to non-inoculated ones. A significant carbohydrate content increase was observed for L.
edodes wheat grain flour (9.66±14.66 mg/g). Expand in total phenolic compounds content, between
7.72±0.39 and 217.74±54.65 %, was observed in eight out of nine tested samples, compared to the
control. The highest values of phenolic compounds were noted for T. versicolor oat (30.94±0.07
mg/g) and rye (27.45±2.34 mg/g) grain flour. A significant increase (p<0.05) of chelating ability
was observed for P. ostreatus and L. edodes wheat grain flours, when the very high chelating ability
for both samples (93.62±3.01 %) was observed. Significantly higher reducing power (p<0.05) was
detected in six out of nine tested samples, with the highest absorbance measured for L. edodes oat
(1.88±0.08) and rye (1.15±0.04) grain flours. Obtained results revealed that the growth of different
mushrooms on different cereals could be a promising method for enhancing the antioxidative
potential of flours.",
publisher = "University of Belgrade Studentski trg 1 11000 Belgrade",
journal = "Unifood conference, Belgrade, Book of Abstracts",
title = "Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties",
pages = "168",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6835"
}

Miletić, D., Sknepnek, A., Milićević, N., Pantić, M., Sakač, M., Šarić, B.,& Nikšić, M.. (2021). Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties. in Unifood conference, Belgrade, Book of Abstracts
University of Belgrade Studentski trg 1 11000 Belgrade., 168.
https://hdl.handle.net/21.15107/rcub_agrospace_6835

Miletić D, Sknepnek A, Milićević N, Pantić M, Sakač M, Šarić B, Nikšić M. Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties. in Unifood conference, Belgrade, Book of Abstracts. 2021;:168.
https://hdl.handle.net/21.15107/rcub_agrospace_6835 .

Miletić, Dunja, Sknepnek, Aleksandra, Milićević, Nataša, Pantić, Milena, Sakač, Marijana, Šarić, Bojana, Nikšić, Miomir, "Development of mushroom-based cereal flours with improved  nutritional and antioxidative properties" in Unifood conference, Belgrade, Book of Abstracts (2021):168,
https://hdl.handle.net/21.15107/rcub_agrospace_6835 .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Sknepnek, Aleksandra
AU  - Vasiljević, Ivana
AU  - Lazović, Milana
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5330
AB  - The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium-fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 mu g/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p  lt = .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p  lt = .05) impact. Furthermore, regression analysis showed statistically significant (p  lt = .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram-positive bacterial strains with minimal inhibitory concentrations between  lt 0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.
PB  - Wiley, Hoboken
T2  - Journal of Basic Microbiology
T1  - Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom
EP  - 340
IS  - 4
SP  - 331
VL  - 60
DO  - 10.1002/jobm.201900520
ER  - 

@article{
author = "Miletić, Dunja and Pantić, Milena and Sknepnek, Aleksandra and Vasiljević, Ivana and Lazović, Milana and Nikšić, Miomir",
year = "2020",
abstract = "The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium-fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 mu g/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p  lt = .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p  lt = .05) impact. Furthermore, regression analysis showed statistically significant (p  lt = .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram-positive bacterial strains with minimal inhibitory concentrations between  lt 0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.",
publisher = "Wiley, Hoboken",
journal = "Journal of Basic Microbiology",
title = "Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom",
pages = "340-331",
number = "4",
volume = "60",
doi = "10.1002/jobm.201900520"
}

Miletić, D., Pantić, M., Sknepnek, A., Vasiljević, I., Lazović, M.,& Nikšić, M.. (2020). Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom. in Journal of Basic Microbiology
Wiley, Hoboken., 60(4), 331-340.
https://doi.org/10.1002/jobm.201900520

Miletić D, Pantić M, Sknepnek A, Vasiljević I, Lazović M, Nikšić M. Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom. in Journal of Basic Microbiology. 2020;60(4):331-340.
doi:10.1002/jobm.201900520 .

Miletić, Dunja, Pantić, Milena, Sknepnek, Aleksandra, Vasiljević, Ivana, Lazović, Milana, Nikšić, Miomir, "Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom" in Journal of Basic Microbiology, 60, no. 4 (2020):331-340,
https://doi.org/10.1002/jobm.201900520 . .

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

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

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

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

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

TY  - JOUR
AU  - Kokina, Mariia
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pljevljakusić, Dejan
AU  - Savikin, Katarina
AU  - Shamtsyan, Mark
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4930
AB  - The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 mu g/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying
EP  - 289
IS  - 2
SP  - 282
VL  - 57
DO  - 10.17113/ftb.57.02.19.5957
ER  - 

@article{
author = "Kokina, Mariia and Salević, Ana and Kalušević, Ana and Lević, Steva and Pantić, Milena and Pljevljakusić, Dejan and Savikin, Katarina and Shamtsyan, Mark and Nikšić, Miomir and Nedović, Viktor",
year = "2019",
abstract = "The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 mu g/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying",
pages = "289-282",
number = "2",
volume = "57",
doi = "10.17113/ftb.57.02.19.5957"
}

Kokina, M., Salević, A., Kalušević, A., Lević, S., Pantić, M., Pljevljakusić, D., Savikin, K., Shamtsyan, M., Nikšić, M.,& Nedović, V.. (2019). Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(2), 282-289.
https://doi.org/10.17113/ftb.57.02.19.5957

Kokina M, Salević A, Kalušević A, Lević S, Pantić M, Pljevljakusić D, Savikin K, Shamtsyan M, Nikšić M, Nedović V. Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying. in Food Technology and Biotechnology. 2019;57(2):282-289.
doi:10.17113/ftb.57.02.19.5957 .

Kokina, Mariia, Salević, Ana, Kalušević, Ana, Lević, Steva, Pantić, Milena, Pljevljakusić, Dejan, Savikin, Katarina, Shamtsyan, Mark, Nikšić, Miomir, Nedović, Viktor, "Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying" in Food Technology and Biotechnology, 57, no. 2 (2019):282-289,
https://doi.org/10.17113/ftb.57.02.19.5957 . .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Turlo, Jadwiga
AU  - Podsadni, Piotr
AU  - Pantić, Milena
AU  - Nedović, Viktor
AU  - Lević, Steva
AU  - Nikšić, Miomir
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4935
AB  - BACKGROUND:  The ability of Coriolus versicolor medicinal mushroom to accumulate and transform selenium from selenourea and sodium selenite into an organic form - l-selenomethionine - during growth in liquid medium is examined in this paper. Additionally, the impact of supplementation on biological activity of the selenated mushroom methanol extracts, as well as their chemical composition, is studied. RESULTS Selenium accumulation was more efficient with sodium selenite application, but biomass yield was significantly lower (1.89 g DW L-1) compared to samples enriched with selenourea (4.48 g DW L-1). Mushroom sample obtained after growing in liquid medium with selenourea had significantly higher l-selenomethionine content compared to the sample grown in medium with sodium selenite. Selenium-enriched methanol extracts of C. versicolor mushroom showed improved antimicrobial and antioxidant activities compared to non-enriched extract. CONCLUSION Our results suggest that C. versicolor mushroom cultivated in liquid culture enriched with selenourea can be used for the production of novel food supplements with improved selenium bioavailability. More than 30% of total accumulated selenium from selenourea is transformed into l-selenomethionine. Differences in biological activity of methanol extracts can be explained not only by different selenium content but also by the differences in chemical composition of extracts.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability
EP  - 5130
IS  - 11
SP  - 5122
VL  - 99
DO  - 10.1002/jsfa.9756
ER  - 

@article{
author = "Miletić, Dunja and Turlo, Jadwiga and Podsadni, Piotr and Pantić, Milena and Nedović, Viktor and Lević, Steva and Nikšić, Miomir",
year = "2019",
abstract = "BACKGROUND:  The ability of Coriolus versicolor medicinal mushroom to accumulate and transform selenium from selenourea and sodium selenite into an organic form - l-selenomethionine - during growth in liquid medium is examined in this paper. Additionally, the impact of supplementation on biological activity of the selenated mushroom methanol extracts, as well as their chemical composition, is studied. RESULTS Selenium accumulation was more efficient with sodium selenite application, but biomass yield was significantly lower (1.89 g DW L-1) compared to samples enriched with selenourea (4.48 g DW L-1). Mushroom sample obtained after growing in liquid medium with selenourea had significantly higher l-selenomethionine content compared to the sample grown in medium with sodium selenite. Selenium-enriched methanol extracts of C. versicolor mushroom showed improved antimicrobial and antioxidant activities compared to non-enriched extract. CONCLUSION Our results suggest that C. versicolor mushroom cultivated in liquid culture enriched with selenourea can be used for the production of novel food supplements with improved selenium bioavailability. More than 30% of total accumulated selenium from selenourea is transformed into l-selenomethionine. Differences in biological activity of methanol extracts can be explained not only by different selenium content but also by the differences in chemical composition of extracts.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability",
pages = "5130-5122",
number = "11",
volume = "99",
doi = "10.1002/jsfa.9756"
}

Miletić, D., Turlo, J., Podsadni, P., Pantić, M., Nedović, V., Lević, S.,& Nikšić, M.. (2019). Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(11), 5122-5130.
https://doi.org/10.1002/jsfa.9756

Miletić D, Turlo J, Podsadni P, Pantić M, Nedović V, Lević S, Nikšić M. Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability. in Journal of the Science of Food and Agriculture. 2019;99(11):5122-5130.
doi:10.1002/jsfa.9756 .

Miletić, Dunja, Turlo, Jadwiga, Podsadni, Piotr, Pantić, Milena, Nedović, Viktor, Lević, Steva, Nikšić, Miomir, "Selenium-enriched Coriolus versicolor mushroom biomass: potential novel food supplement with improved selenium bioavailability" in Journal of the Science of Food and Agriculture, 99, no. 11 (2019):5122-5130,
https://doi.org/10.1002/jsfa.9756 . .

TY  - CONF
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Lević, Steva
AU  - Matijašević, Danka
AU  - Sknepnek, Aleksandra
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6833
AB  - Researches have reported antimicrobial, antioxidative, antitumor, immunomodulatory and other
activities of more than 2000 mushroom species. Thanks to the promising results, both, fruiting
body and mycelia are recognized as potential functional food and dietary supplement. On the
market, there are already many products based on the fungi extracts. For certain types of
mushrooms, submerged production of bioactive compounds stands out as the best method from
the standpoint of industrial applications. Mushrooms are becoming an attractive functional food
and overview about type of food suitable for enrichment with this valuable compounds were
given.
The aim of the research was also to grow Coriolus versicolor mushroom in liquid culture, to isolate
bioactive compounds from obtained biomass (by methanol extraction), and fermentation broth
(exopolysaccharides EPS, by ethanol precipitation), and to determine their antimicrobial potential.
During fermentation residual glucose was quantified by HPLC. Mycelia products were
characterized by FTIR spectroscopy and scanning electron microscopy. Antibacterial activity of
isolated bioactive compounds was tested against eight Gram-positive and ten Gram-negative
bacteria strains using broth microdilution method. Results showed that after 48h glucose
concentration started to decrease and after day seven slowed down, when process was
terminated saving energy and time. Applied gentle stirring during cultivation provided constant
oxygen and nutrient supply and pellet fragmentation was avoided. As a result, preferred fluffy
pellets with long, branched and anastomosed hyphae of high density were formed. In prepared
mycelia samples, bands characteristic for polysaccharides were revealed. Also, more complex
chemical composition of methanol extracts comparing to EPS was noted. That might be the
explanation for the differences in antimicrobial activity. Microbicidal activity of mycelia methanol
extract (20 to 40 mg/ml) was recorded against seven tested Gram-negative bacteria. This sample
showed significant activity against both Gram-positive and Gram-negative strains. Based on
obtained inhibitory and bicidal concentrations, it can be concluded that Gram-positive strains were
more susceptible to EPS. Results makes submerged cultivation of C. versicolor as a prommising
process for bioactive compounds production.
C3  - 2nd B-fost 2018 Congress 15-17 October Yerevan
T1  - Mushrooms as food and supplements  - batch culture fermentation of Coriolus versicolor as a promising process for antibacterial compounds production
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6833
ER  - 

@conference{
author = "Miletić, Dunja and Pantić, Milena and Lević, Steva and Matijašević, Danka and Sknepnek, Aleksandra and Pavlović, Vladimir and Nedović, Viktor and Nikšić, Miomir",
year = "2018",
abstract = "Researches have reported antimicrobial, antioxidative, antitumor, immunomodulatory and other
activities of more than 2000 mushroom species. Thanks to the promising results, both, fruiting
body and mycelia are recognized as potential functional food and dietary supplement. On the
market, there are already many products based on the fungi extracts. For certain types of
mushrooms, submerged production of bioactive compounds stands out as the best method from
the standpoint of industrial applications. Mushrooms are becoming an attractive functional food
and overview about type of food suitable for enrichment with this valuable compounds were
given.
The aim of the research was also to grow Coriolus versicolor mushroom in liquid culture, to isolate
bioactive compounds from obtained biomass (by methanol extraction), and fermentation broth
(exopolysaccharides EPS, by ethanol precipitation), and to determine their antimicrobial potential.
During fermentation residual glucose was quantified by HPLC. Mycelia products were
characterized by FTIR spectroscopy and scanning electron microscopy. Antibacterial activity of
isolated bioactive compounds was tested against eight Gram-positive and ten Gram-negative
bacteria strains using broth microdilution method. Results showed that after 48h glucose
concentration started to decrease and after day seven slowed down, when process was
terminated saving energy and time. Applied gentle stirring during cultivation provided constant
oxygen and nutrient supply and pellet fragmentation was avoided. As a result, preferred fluffy
pellets with long, branched and anastomosed hyphae of high density were formed. In prepared
mycelia samples, bands characteristic for polysaccharides were revealed. Also, more complex
chemical composition of methanol extracts comparing to EPS was noted. That might be the
explanation for the differences in antimicrobial activity. Microbicidal activity of mycelia methanol
extract (20 to 40 mg/ml) was recorded against seven tested Gram-negative bacteria. This sample
showed significant activity against both Gram-positive and Gram-negative strains. Based on
obtained inhibitory and bicidal concentrations, it can be concluded that Gram-positive strains were
more susceptible to EPS. Results makes submerged cultivation of C. versicolor as a prommising
process for bioactive compounds production.",
journal = "2nd B-fost 2018 Congress 15-17 October Yerevan",
title = "Mushrooms as food and supplements  - batch culture fermentation of Coriolus versicolor as a promising process for antibacterial compounds production",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6833"
}

Miletić, D., Pantić, M., Lević, S., Matijašević, D., Sknepnek, A., Pavlović, V., Nedović, V.,& Nikšić, M.. (2018). Mushrooms as food and supplements  - batch culture fermentation of Coriolus versicolor as a promising process for antibacterial compounds production. in 2nd B-fost 2018 Congress 15-17 October Yerevan.
https://hdl.handle.net/21.15107/rcub_agrospace_6833

Miletić D, Pantić M, Lević S, Matijašević D, Sknepnek A, Pavlović V, Nedović V, Nikšić M. Mushrooms as food and supplements  - batch culture fermentation of Coriolus versicolor as a promising process for antibacterial compounds production. in 2nd B-fost 2018 Congress 15-17 October Yerevan. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_6833 .

Miletić, Dunja, Pantić, Milena, Lević, Steva, Matijašević, Danka, Sknepnek, Aleksandra, Pavlović, Vladimir, Nedović, Viktor, Nikšić, Miomir, "Mushrooms as food and supplements  - batch culture fermentation of Coriolus versicolor as a promising process for antibacterial compounds production" in 2nd B-fost 2018 Congress 15-17 October Yerevan (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_6833 .

TY  - CONF
AU  - Sknepnek, Aleksandra
AU  - Pantić, Milena
AU  - Matijašević, Danka
AU  - Miletić, Dunja
AU  - Lević, Steva
AU  - Nikšić, Miomir
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6845
AB  - Kombuha je fermentisani napitak koji potiče iz Mandčurije. U današnje vreme je postao veoma popularan i koristi se širom sveta. Vreli vodeni ekstrakti gljive Ganoderma lucidum je prvi put korišćen za pripremu kombuha produkta sa poboljšanim zdravstvenim efektom. Cilj ovog rada bio je određivanje hemijskog sastava novog napitka korišćenjem infracrvene spektroskopije sa Furijeovom transformacijom (FTIR) kao i ispitivanje njegove antioksidativne antibakterijske aktivnosti (ABA). Rezultati pokazuju da ovo piće može imati antibakterijsku aktivnost i zaštitnu ulogu kod oksidativnih oštećenja. Ovaj napitak se preporučuje kao funkcionalna hrana sa unapređenim zdravstvenim efektima i kao potencijalni atraktivni proizvod.
PB  - Zrenjanin
C3  - Saopštenje sa međunarodnog skupa štampano u izvodu
T1  - Zdravstveni efekti novog kombuha napitka od gljive Ganoderma lucidum
EP  - 61
SP  - 60
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6845
ER  - 

@conference{
author = "Sknepnek, Aleksandra and Pantić, Milena and Matijašević, Danka and Miletić, Dunja and Lević, Steva and Nikšić, Miomir",
year = "2018",
abstract = "Kombuha je fermentisani napitak koji potiče iz Mandčurije. U današnje vreme je postao veoma popularan i koristi se širom sveta. Vreli vodeni ekstrakti gljive Ganoderma lucidum je prvi put korišćen za pripremu kombuha produkta sa poboljšanim zdravstvenim efektom. Cilj ovog rada bio je određivanje hemijskog sastava novog napitka korišćenjem infracrvene spektroskopije sa Furijeovom transformacijom (FTIR) kao i ispitivanje njegove antioksidativne antibakterijske aktivnosti (ABA). Rezultati pokazuju da ovo piće može imati antibakterijsku aktivnost i zaštitnu ulogu kod oksidativnih oštećenja. Ovaj napitak se preporučuje kao funkcionalna hrana sa unapređenim zdravstvenim efektima i kao potencijalni atraktivni proizvod.",
publisher = "Zrenjanin",
journal = "Saopštenje sa međunarodnog skupa štampano u izvodu",
title = "Zdravstveni efekti novog kombuha napitka od gljive Ganoderma lucidum",
pages = "61-60",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6845"
}

Sknepnek, A., Pantić, M., Matijašević, D., Miletić, D., Lević, S.,& Nikšić, M.. (2018). Zdravstveni efekti novog kombuha napitka od gljive Ganoderma lucidum. in Saopštenje sa međunarodnog skupa štampano u izvodu
Zrenjanin., 60-61.
https://hdl.handle.net/21.15107/rcub_agrospace_6845

Sknepnek A, Pantić M, Matijašević D, Miletić D, Lević S, Nikšić M. Zdravstveni efekti novog kombuha napitka od gljive Ganoderma lucidum. in Saopštenje sa međunarodnog skupa štampano u izvodu. 2018;:60-61.
https://hdl.handle.net/21.15107/rcub_agrospace_6845 .

Sknepnek, Aleksandra, Pantić, Milena, Matijašević, Danka, Miletić, Dunja, Lević, Steva, Nikšić, Miomir, "Zdravstveni efekti novog kombuha napitka od gljive Ganoderma lucidum" in Saopštenje sa međunarodnog skupa štampano u izvodu (2018):60-61,
https://hdl.handle.net/21.15107/rcub_agrospace_6845 .