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

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

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

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

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

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

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

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

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

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

TY  - 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  - 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  - JOUR
AU  - Petrović, Predrag M.
AU  - Kostić, Danijela
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
AU  - Veljović, Djordje
AU  - van Griensven, Leo
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4801
AB  - Silver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as ~ 40 nm. Even though colloidal solution had relatively low absolutevalue of zeta potential (-15 mV), short term stability studies suggested a stable system, with AgNPs being stabilized by both citrate and fungal polysaccharides, as FTIR spectra confirmed. The colloidal solution showed good antimicrobial activity against both G+/G- bacteria and Candida albicans, including methicilin resistant Staphylococcus aureus (MRSA). Products containing AgNPs and fungal polysaccharides, which possess various biological activities - most important being immunostimulation - may find use in treatment of skin conditions caused by pathogens.

Keywords: Silver nanoparticles, mushroom polysaccharides, zeta potential, anitmicrobial activity, MRS
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate
EP  - 8
IS  - 1
SP  - 1
VL  - 10
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4801
ER  - 

@article{
author = "Petrović, Predrag M. and Kostić, Danijela and Klaus, Anita and Vunduk, Jovana and Nikšić, Miomir and Veljović, Djordje and van Griensven, Leo",
year = "2018",
abstract = "Silver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as ~ 40 nm. Even though colloidal solution had relatively low absolutevalue of zeta potential (-15 mV), short term stability studies suggested a stable system, with AgNPs being stabilized by both citrate and fungal polysaccharides, as FTIR spectra confirmed. The colloidal solution showed good antimicrobial activity against both G+/G- bacteria and Candida albicans, including methicilin resistant Staphylococcus aureus (MRSA). Products containing AgNPs and fungal polysaccharides, which possess various biological activities - most important being immunostimulation - may find use in treatment of skin conditions caused by pathogens.

Keywords: Silver nanoparticles, mushroom polysaccharides, zeta potential, anitmicrobial activity, MRS",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate",
pages = "8-1",
number = "1",
volume = "10",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4801"
}

Petrović, P. M., Kostić, D., Klaus, A., Vunduk, J., Nikšić, M., Veljović, D.,& van Griensven, L.. (2018). Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 10(1), 1-8.
https://hdl.handle.net/21.15107/rcub_agrospace_4801

Petrović PM, Kostić D, Klaus A, Vunduk J, Nikšić M, Veljović D, van Griensven L. Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate. in Journal of Engineering & Processing Management. 2018;10(1):1-8.
https://hdl.handle.net/21.15107/rcub_agrospace_4801 .

Petrović, Predrag M., Kostić, Danijela, Klaus, Anita, Vunduk, Jovana, Nikšić, Miomir, Veljović, Djordje, van Griensven, Leo, "Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate" in Journal of Engineering & Processing Management, 10, no. 1 (2018):1-8,
https://hdl.handle.net/21.15107/rcub_agrospace_4801 .

TY  - CONF
AU  - Doroški, Ana
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Nikšić, Miomir
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6507
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders. Synthetic antioxidants can improve defence mechanisms, but their potential adverse toxic effects give priority to natural antioxidants. Pleurotus ostreatus (Jacq. ex Fr.) P. Kumer (1871) (oyster mushroom) is one of the most commonly cultivated mushrooms in the world due to its adaptibility to various substrates and having a specific mild taste of oyster in culinary processing. Because of the presence of various active ingredients it owns antidiabetic, antibacterial, anticholestrolic, antiarthritic, antioxidant, anticancer and antiviral activities.
The aim of this study was to monitor the influence of grape pomace supstrate on the antioxidative potential of oyster mushroom, as well as changes of antioxidant properties from the day of harvesting during the storage period of 7 and 14 days. The substrate used for cultivation of Pleurotus ostreatus was consisted of grape pomace and straw (20:80%) The fruiting bodies were air-dried at 55°C, powdered and then prepared as crude hot water extracts in mild conditions, at 75-85°C for 1.5 h. Concentration range of 0.625-40 mg/mL of each extract was analyzed. The radical absorbance ability of the extract was tested in vitro, using DPPH free radical and ABTS+ radical scavenging capability and expressed as EC50 (mg/mL) values.
Crude water extracts showed the following results: EC50 values of the DPPH scavenging ability on the 0th, 7th and 14th day were 30.25, 29.24 and 19.9 mg/mL, respectively. EC50 values of the ABTS+ scavenging activity of the extracts on the 0th, 7th and 14th day showed the difference, with following values: 8.1, 8.5 and 2.6 mg/mL, respectively. All investigated extracts showed good antioxidant abilities. Both methods confirmed decrease of the EC50 values and increasing of the antioxidative potential from harvesting day and during the storage period of 7 and 14 days.
PB  - Univerzitet u Beogradu / University of Belgrade
C3  - UNIFOOD CONFERENCE University of Belgrade 210th Anniversary
T1  - Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6507
ER  - 

@conference{
author = "Doroški, Ana and Kozarski, Maja and Klaus, Anita and Nikšić, Miomir and Vunduk, Jovana and Djekic, Ilija",
year = "2018",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders. Synthetic antioxidants can improve defence mechanisms, but their potential adverse toxic effects give priority to natural antioxidants. Pleurotus ostreatus (Jacq. ex Fr.) P. Kumer (1871) (oyster mushroom) is one of the most commonly cultivated mushrooms in the world due to its adaptibility to various substrates and having a specific mild taste of oyster in culinary processing. Because of the presence of various active ingredients it owns antidiabetic, antibacterial, anticholestrolic, antiarthritic, antioxidant, anticancer and antiviral activities.
The aim of this study was to monitor the influence of grape pomace supstrate on the antioxidative potential of oyster mushroom, as well as changes of antioxidant properties from the day of harvesting during the storage period of 7 and 14 days. The substrate used for cultivation of Pleurotus ostreatus was consisted of grape pomace and straw (20:80%) The fruiting bodies were air-dried at 55°C, powdered and then prepared as crude hot water extracts in mild conditions, at 75-85°C for 1.5 h. Concentration range of 0.625-40 mg/mL of each extract was analyzed. The radical absorbance ability of the extract was tested in vitro, using DPPH free radical and ABTS+ radical scavenging capability and expressed as EC50 (mg/mL) values.
Crude water extracts showed the following results: EC50 values of the DPPH scavenging ability on the 0th, 7th and 14th day were 30.25, 29.24 and 19.9 mg/mL, respectively. EC50 values of the ABTS+ scavenging activity of the extracts on the 0th, 7th and 14th day showed the difference, with following values: 8.1, 8.5 and 2.6 mg/mL, respectively. All investigated extracts showed good antioxidant abilities. Both methods confirmed decrease of the EC50 values and increasing of the antioxidative potential from harvesting day and during the storage period of 7 and 14 days.",
publisher = "Univerzitet u Beogradu / University of Belgrade",
journal = "UNIFOOD CONFERENCE University of Belgrade 210th Anniversary",
title = "Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6507"
}

Doroški, A., Kozarski, M., Klaus, A., Nikšić, M., Vunduk, J.,& Djekic, I.. (2018). Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate. in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary
Univerzitet u Beogradu / University of Belgrade..
https://hdl.handle.net/21.15107/rcub_agrospace_6507

Doroški A, Kozarski M, Klaus A, Nikšić M, Vunduk J, Djekic I. Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate. in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_6507 .

Doroški, Ana, Kozarski, Maja, Klaus, Anita, Nikšić, Miomir, Vunduk, Jovana, Djekic, Ilija, "Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate" in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_6507 .

TY  - CONF
AU  - Savić, Milena
AU  - Podsadni, Piotr
AU  - Bamburowicz-Klimkowska, Magdalena
AU  - Klimaszewska, Marzenna
AU  - Szutowski, Miroslaw
AU  - Nedovic, Viktor
AU  - Jadwiga, Turlo
AU  - Nikšić, Miomir
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6618
AB  - The aim of this study was to investigate the potential influence of selenized yeast (Sel Plex, Alltech Inc., Lexington, USA) on chemical composition and flavour of solid state grown mushroom Pleurotus ostreatus. Amino acid composition that influences the flavour of selenium-enriched P.ostreatus P80 (137.84 ppm of selenium in d.w.) and non enriched cultivated strains with particular emphasis on selenomethionine was determined by HPLC method, after complete hydrolysis. Volatile flavour compounds of mushroom cultures were analyzed by GC-MS using Headspace sampler. In mushrooms with high selenium content, selenium in the form of L-selenomethionine was present. High selenium concentration in fruit body did not significantly change the amino acid composition of mushrooms. The major amino acids of fruit body sample were glutamic acid, alanine, aspartic acid and tryptophan. In the fruit body of P.ostreatus P80 control, 30 volatile compounds were detected, and in selenium enriched sample number of detected compounds was 25. Compounds that were detected in control sample, but not in eriched fruit body are 2-amino-N-ethylpropanamide, 2-methylpropyl pentan-2-yl sulfite, 2,3-pentanedione, heptan-2-one, pentan-1-ol, 2-methyldihydrofuran-3(2H)-one,1-hydroxyacetone, 3-hydroxy-2-butanon, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and benzaldehyde. Compounds that were detected in enriched P.ostreatus P80, but not in control are acetone, ethylacetate, 2-propanol, acetonitrile, 2-methylbenzaldehyde and 2-hydroxyethylmethacrylate. Selenized yeast presents good source of selenium for selenium enriched mushroom production with good flavour, which is probably safety for consumption.
PB  - University of Novi Sad Institute of Food Technology
C3  - II International Congress “Food Technology, Quality and Safety”
T1  - Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour
EP  - 520
SP  - 516
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6618
ER  - 

@conference{
author = "Savić, Milena and Podsadni, Piotr and Bamburowicz-Klimkowska, Magdalena and Klimaszewska, Marzenna and Szutowski, Miroslaw and Nedovic, Viktor and Jadwiga, Turlo and Nikšić, Miomir",
year = "2014",
abstract = "The aim of this study was to investigate the potential influence of selenized yeast (Sel Plex, Alltech Inc., Lexington, USA) on chemical composition and flavour of solid state grown mushroom Pleurotus ostreatus. Amino acid composition that influences the flavour of selenium-enriched P.ostreatus P80 (137.84 ppm of selenium in d.w.) and non enriched cultivated strains with particular emphasis on selenomethionine was determined by HPLC method, after complete hydrolysis. Volatile flavour compounds of mushroom cultures were analyzed by GC-MS using Headspace sampler. In mushrooms with high selenium content, selenium in the form of L-selenomethionine was present. High selenium concentration in fruit body did not significantly change the amino acid composition of mushrooms. The major amino acids of fruit body sample were glutamic acid, alanine, aspartic acid and tryptophan. In the fruit body of P.ostreatus P80 control, 30 volatile compounds were detected, and in selenium enriched sample number of detected compounds was 25. Compounds that were detected in control sample, but not in eriched fruit body are 2-amino-N-ethylpropanamide, 2-methylpropyl pentan-2-yl sulfite, 2,3-pentanedione, heptan-2-one, pentan-1-ol, 2-methyldihydrofuran-3(2H)-one,1-hydroxyacetone, 3-hydroxy-2-butanon, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and benzaldehyde. Compounds that were detected in enriched P.ostreatus P80, but not in control are acetone, ethylacetate, 2-propanol, acetonitrile, 2-methylbenzaldehyde and 2-hydroxyethylmethacrylate. Selenized yeast presents good source of selenium for selenium enriched mushroom production with good flavour, which is probably safety for consumption.",
publisher = "University of Novi Sad Institute of Food Technology",
journal = "II International Congress “Food Technology, Quality and Safety”",
title = "Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour",
pages = "520-516",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6618"
}

Savić, M., Podsadni, P., Bamburowicz-Klimkowska, M., Klimaszewska, M., Szutowski, M., Nedovic, V., Jadwiga, T.,& Nikšić, M.. (2014). Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour. in II International Congress “Food Technology, Quality and Safety”
University of Novi Sad Institute of Food Technology., 516-520.
https://hdl.handle.net/21.15107/rcub_agrospace_6618

Savić M, Podsadni P, Bamburowicz-Klimkowska M, Klimaszewska M, Szutowski M, Nedovic V, Jadwiga T, Nikšić M. Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour. in II International Congress “Food Technology, Quality and Safety”. 2014;:516-520.
https://hdl.handle.net/21.15107/rcub_agrospace_6618 .

Savić, Milena, Podsadni, Piotr, Bamburowicz-Klimkowska, Magdalena, Klimaszewska, Marzenna, Szutowski, Miroslaw, Nedovic, Viktor, Jadwiga, Turlo, Nikšić, Miomir, "Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour" in II International Congress “Food Technology, Quality and Safety” (2014):516-520,
https://hdl.handle.net/21.15107/rcub_agrospace_6618 .