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 .

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  - 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  - 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  - 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  - 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  - DATA
AU  - Sknepnek, Aleksandra
AU  - Tomić, Sergej
AU  - Miletić, Dunja
AU  - Lević, Steva
AU  - Čolić, Miodrag
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5996
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344.
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5996
ER  - 

@misc{
author = "Sknepnek, Aleksandra and Tomić, Sergej and Miletić, Dunja and Lević, Steva and Čolić, Miodrag and Nedović, Viktor and Nikšić, Miomir",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344.",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5996"
}

Sknepnek, A., Tomić, S., Miletić, D., Lević, S., Čolić, M., Nedović, V.,& Nikšić, M.. (2021). Supplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_agrospace_5996

Sknepnek A, Tomić S, Miletić D, Lević S, Čolić M, Nedović V, Nikšić M. Supplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344.. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_5996 .

Sknepnek, Aleksandra, Tomić, Sergej, Miletić, Dunja, Lević, Steva, Čolić, Miodrag, Nedović, Viktor, Nikšić, Miomir, "Supplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344." in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_5996 .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Turło, Jadwiga
AU  - Podsadni, Piotr
AU  - Sknepnek, Aleksandra
AU  - Szczepanska, Agnieszka
AU  - Klimaszewska, Marzenna
AU  - Malinowska, Eliza
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5836
AB  - During a bioconversion to crude exopolysaccharides enriched with selenium from selenourea (SU-cEPS) and sodium selenite (SE-cEPS) in Trametes versicolor submerged culture, high selenium accumulation was achieved. The FTIR analysis detected two major fractions of selenium-cEPS samples: polysaccharides and proteins, indicating their proteoglycan character. Higher carbohydrate (595.98 ± 35.35 mg/g) and β-glucan (31.12 ± 1.76 mg/g) content of SE-cEPS compared to the SU-cEPS was established. Due to the partial dissolution of selenium-cEPS, the antibacterial and antioxidative potential of their soluble fractions (selenium-cEPSsol) were studied. Results indicated that selenium incorporation from different sources into mushroom's exopolysaccharides affected their biological activities. Analysis revealed that all tested Gram-positive and Gram-negative bacterial strains were susceptible to selenium-cEPSsol, with more pronounced microbicidal activity of SE-cEPSsol against Gram-positive bacteria. Although no differences between samples were observed regarding activity on Gram-negative bacteria, selenium incorporation into exopolysaccharides influenced their antibacterial activity against two Escherichia coli species. The HPLC amino acid analysis showed cationic character of selenium-cEPS protein fraction, indicating its potential participation in antimicrobial activities. Selenium-cEPSsol showed significant capacity to reduce the DPPH free radicals and a high ability to chelate Fe2+ ions as a consequence of its ligand characteristic and capability to coordinate with metal ions. Presence of D-rhamnose was confirmed in SE-cEPS, and it has contributed to its higher chelating ability compared to the SU-cEPSsol. The partial dissolution feature of selenium-cEPS samples, as well as established biological activities of the selenium-cEPSsol can be further investigated and applied in the food industry for elimination causatives of the oxidative stress and food-related pathogens.
PB  - Elsevier Ltd
T2  - Food Bioscience
T1  - Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor
SP  - 101046
VL  - 42
DO  - 10.1016/j.fbio.2021.101046
ER  - 

@article{
author = "Miletić, Dunja and Turło, Jadwiga and Podsadni, Piotr and Sknepnek, Aleksandra and Szczepanska, Agnieszka and Klimaszewska, Marzenna and Malinowska, Eliza and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2021",
abstract = "During a bioconversion to crude exopolysaccharides enriched with selenium from selenourea (SU-cEPS) and sodium selenite (SE-cEPS) in Trametes versicolor submerged culture, high selenium accumulation was achieved. The FTIR analysis detected two major fractions of selenium-cEPS samples: polysaccharides and proteins, indicating their proteoglycan character. Higher carbohydrate (595.98 ± 35.35 mg/g) and β-glucan (31.12 ± 1.76 mg/g) content of SE-cEPS compared to the SU-cEPS was established. Due to the partial dissolution of selenium-cEPS, the antibacterial and antioxidative potential of their soluble fractions (selenium-cEPSsol) were studied. Results indicated that selenium incorporation from different sources into mushroom's exopolysaccharides affected their biological activities. Analysis revealed that all tested Gram-positive and Gram-negative bacterial strains were susceptible to selenium-cEPSsol, with more pronounced microbicidal activity of SE-cEPSsol against Gram-positive bacteria. Although no differences between samples were observed regarding activity on Gram-negative bacteria, selenium incorporation into exopolysaccharides influenced their antibacterial activity against two Escherichia coli species. The HPLC amino acid analysis showed cationic character of selenium-cEPS protein fraction, indicating its potential participation in antimicrobial activities. Selenium-cEPSsol showed significant capacity to reduce the DPPH free radicals and a high ability to chelate Fe2+ ions as a consequence of its ligand characteristic and capability to coordinate with metal ions. Presence of D-rhamnose was confirmed in SE-cEPS, and it has contributed to its higher chelating ability compared to the SU-cEPSsol. The partial dissolution feature of selenium-cEPS samples, as well as established biological activities of the selenium-cEPSsol can be further investigated and applied in the food industry for elimination causatives of the oxidative stress and food-related pathogens.",
publisher = "Elsevier Ltd",
journal = "Food Bioscience",
title = "Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor",
pages = "101046",
volume = "42",
doi = "10.1016/j.fbio.2021.101046"
}

Miletić, D., Turło, J., Podsadni, P., Sknepnek, A., Szczepanska, A., Klimaszewska, M., Malinowska, E., Lević, S., Nedović, V.,& Nikšić, M.. (2021). Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor. in Food Bioscience
Elsevier Ltd., 42, 101046.
https://doi.org/10.1016/j.fbio.2021.101046

Miletić D, Turło J, Podsadni P, Sknepnek A, Szczepanska A, Klimaszewska M, Malinowska E, Lević S, Nedović V, Nikšić M. Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor. in Food Bioscience. 2021;42:101046.
doi:10.1016/j.fbio.2021.101046 .

Miletić, Dunja, Turło, Jadwiga, Podsadni, Piotr, Sknepnek, Aleksandra, Szczepanska, Agnieszka, Klimaszewska, Marzenna, Malinowska, Eliza, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Production of bioactive selenium enriched crude exopolysaccharides via selenourea and sodium selenite bioconversion using Trametes versicolor" in Food Bioscience, 42 (2021):101046,
https://doi.org/10.1016/j.fbio.2021.101046 . .

TY  - JOUR
AU  - Sknepnek, Aleksandra
AU  - Tomić, Sergej
AU  - Miletić, Dunja
AU  - Lević, Steva
AU  - Čolić, Miodrag
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5772
AB  - Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.
PB  - Elsevier
T2  - Food Chemistry
T1  - Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts
SP  - 128344
VL  - 342
DO  - 10.1016/j.foodchem.2020.128344
ER  - 

@article{
author = "Sknepnek, Aleksandra and Tomić, Sergej and Miletić, Dunja and Lević, Steva and Čolić, Miodrag and Nedović, Viktor and Nikšić, Miomir",
year = "2021",
abstract = "Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts",
pages = "128344",
volume = "342",
doi = "10.1016/j.foodchem.2020.128344"
}

Sknepnek, A., Tomić, S., Miletić, D., Lević, S., Čolić, M., Nedović, V.,& Nikšić, M.. (2021). Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. in Food Chemistry
Elsevier., 342, 128344.
https://doi.org/10.1016/j.foodchem.2020.128344

Sknepnek A, Tomić S, Miletić D, Lević S, Čolić M, Nedović V, Nikšić M. Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. in Food Chemistry. 2021;342:128344.
doi:10.1016/j.foodchem.2020.128344 .

Sknepnek, Aleksandra, Tomić, Sergej, Miletić, Dunja, Lević, Steva, Čolić, Miodrag, Nedović, Viktor, Nikšić, Miomir, "Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts" in Food Chemistry, 342 (2021):128344,
https://doi.org/10.1016/j.foodchem.2020.128344 . .

TY  - JOUR
AU  - Sknepnek, Aleksandra
AU  - Tomić, Sergej
AU  - Miletić, Dunja
AU  - Lević, Steva
AU  - Čolić, Miodrag
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5771
AB  - Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.
PB  - Elsevier
T2  - Food Chemistry
T1  - Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts
SP  - 128344
VL  - 342
DO  - 10.1016/j.foodchem.2020.128344
ER  - 

@article{
author = "Sknepnek, Aleksandra and Tomić, Sergej and Miletić, Dunja and Lević, Steva and Čolić, Miodrag and Nedović, Viktor and Nikšić, Miomir",
year = "2021",
abstract = "Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts",
pages = "128344",
volume = "342",
doi = "10.1016/j.foodchem.2020.128344"
}

Sknepnek, A., Tomić, S., Miletić, D., Lević, S., Čolić, M., Nedović, V.,& Nikšić, M.. (2021). Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. in Food Chemistry
Elsevier., 342, 128344.
https://doi.org/10.1016/j.foodchem.2020.128344

Sknepnek A, Tomić S, Miletić D, Lević S, Čolić M, Nedović V, Nikšić M. Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. in Food Chemistry. 2021;342:128344.
doi:10.1016/j.foodchem.2020.128344 .

Sknepnek, Aleksandra, Tomić, Sergej, Miletić, Dunja, Lević, Steva, Čolić, Miodrag, Nedović, Viktor, Nikšić, Miomir, "Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts" in Food Chemistry, 342 (2021):128344,
https://doi.org/10.1016/j.foodchem.2020.128344 . .

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

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

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

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

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

TY  - JOUR
AU  - Miletić, Dunja
AU  - Turlo, Jadwiga
AU  - Podsadni, Piotr
AU  - Sknepnek, Aleksandra
AU  - Szczepanska, Agnieszka
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5287
AB  - Crude Trametes versicolor exopolysaccharides (cEPS) were used for antioxidative activity testing. Obtained results revealed high ability of cEPS for DPPH free radical scavenging and high chelating ability at the highest tested concentration (20 mg/mL), while the reducing power was significantly lower. However, based on the EC50 values, antioxidative activities of the cEPS decreased in the following order reducing power > DPPH scavenging ability > chelating ability. Due to the high carbohydrate and beta-glucan content it is assumed that they are the main carriers of cEPS antioxidative activities. D-glucose was the main monosaccharide (87.18 +/- 0.27%) while the dominant amino acids were L-lysine (L-glutamic and L-aspartic acid), which are amino acids with taste similar to the monosodium glutamate. In addition, content of sweet tasting amino acids compared with the group of bitter tasting amino acid was 2.1 times higher, indicating favorable composition of cEPS protein fraction for food industry applying.
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Turkey Tail Medicinal Mushroom, Trametes versicolor (Agaricomycetes), Crude Exopolysaccharides with Antioxidative Activity
EP  - 895
IS  - 9
SP  - 885
VL  - 22
DO  - 10.1615/IntJMedMushrooms.2020035877
ER  - 

@article{
author = "Miletić, Dunja and Turlo, Jadwiga and Podsadni, Piotr and Sknepnek, Aleksandra and Szczepanska, Agnieszka and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2020",
abstract = "Crude Trametes versicolor exopolysaccharides (cEPS) were used for antioxidative activity testing. Obtained results revealed high ability of cEPS for DPPH free radical scavenging and high chelating ability at the highest tested concentration (20 mg/mL), while the reducing power was significantly lower. However, based on the EC50 values, antioxidative activities of the cEPS decreased in the following order reducing power > DPPH scavenging ability > chelating ability. Due to the high carbohydrate and beta-glucan content it is assumed that they are the main carriers of cEPS antioxidative activities. D-glucose was the main monosaccharide (87.18 +/- 0.27%) while the dominant amino acids were L-lysine (L-glutamic and L-aspartic acid), which are amino acids with taste similar to the monosodium glutamate. In addition, content of sweet tasting amino acids compared with the group of bitter tasting amino acid was 2.1 times higher, indicating favorable composition of cEPS protein fraction for food industry applying.",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Turkey Tail Medicinal Mushroom, Trametes versicolor (Agaricomycetes), Crude Exopolysaccharides with Antioxidative Activity",
pages = "895-885",
number = "9",
volume = "22",
doi = "10.1615/IntJMedMushrooms.2020035877"
}

Miletić, D., Turlo, J., Podsadni, P., Sknepnek, A., Szczepanska, A., Lević, S., Nedović, V.,& Nikšić, M.. (2020). Turkey Tail Medicinal Mushroom, Trametes versicolor (Agaricomycetes), Crude Exopolysaccharides with Antioxidative Activity. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 22(9), 885-895.
https://doi.org/10.1615/IntJMedMushrooms.2020035877

Miletić D, Turlo J, Podsadni P, Sknepnek A, Szczepanska A, Lević S, Nedović V, Nikšić M. Turkey Tail Medicinal Mushroom, Trametes versicolor (Agaricomycetes), Crude Exopolysaccharides with Antioxidative Activity. in International Journal of Medicinal Mushrooms. 2020;22(9):885-895.
doi:10.1615/IntJMedMushrooms.2020035877 .

Miletić, Dunja, Turlo, Jadwiga, Podsadni, Piotr, Sknepnek, Aleksandra, Szczepanska, Agnieszka, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Turkey Tail Medicinal Mushroom, Trametes versicolor (Agaricomycetes), Crude Exopolysaccharides with Antioxidative Activity" in International Journal of Medicinal Mushrooms, 22, no. 9 (2020):885-895,
https://doi.org/10.1615/IntJMedMushrooms.2020035877 . .

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

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

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

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

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

TY  - JOUR
AU  - 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  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

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

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

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

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

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

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Nikšić, Miomir
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5083
AB  - Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin's barrier function, and provide a skin-lightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction (HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50 = 1.65 +/- 0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes
EP  - 264
IS  - 2
SP  - 253
VL  - 71
DO  - 10.2298/ABS181217007K
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Wan-Mohtar, Wan Abd Al Qadr Imad and Nikšić, Miomir",
year = "2019",
abstract = "Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin's barrier function, and provide a skin-lightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction (HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50 = 1.65 +/- 0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes",
pages = "264-253",
number = "2",
volume = "71",
doi = "10.2298/ABS181217007K"
}

Kozarski, M., Klaus, A., Jakovljević, D., Todorović, N., Wan-Mohtar, W. A. A. Q. I.,& Nikšić, M.. (2019). Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 71(2), 253-264.
https://doi.org/10.2298/ABS181217007K

Kozarski M, Klaus A, Jakovljević D, Todorović N, Wan-Mohtar WAAQI, Nikšić M. Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences. 2019;71(2):253-264.
doi:10.2298/ABS181217007K .

Kozarski, Maja, Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Wan-Mohtar, Wan Abd Al Qadr Imad, Nikšić, Miomir, "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes" in Archives of Biological Sciences, 71, no. 2 (2019):253-264,
https://doi.org/10.2298/ABS181217007K . .

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 .

TY  - CONF
AU  - Pantić, Milena
AU  - Matijašević, Danka
AU  - Miletić, Dunja
AU  - Sknepnek, Aleksandra
AU  - Nikšić, Miomir
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6847
AB  - : Industrijski gajene gljive imaju veoma izraženu nutritivnu vrednost i predstavljaju bogat
izvor esencijalnih aminokiselina, vitamina, mineralnih materija, ugljenih hidrata, proteina kao i
važnih sekundarnih metabolita. Tokom višegodišnjih istraživanja dokazano je da gljiva može
uspešno usvojiti selen iz čvrstog supstrata ili tečne podloge u koncentraciji koja može da zadovolji
dnevne potrebe čoveka. Kapacitet usvojivosti selena zavisi od vrste gljive, hranljive podloge,
ekoloških parametara kao i od oblika i koncentraciјe u kom јe selen dodat u podlogu. Kako gljive
sadrže brojne bioaktivne komponente u vidu primarnih i sekundarnih metabolita, dodatno
selenom obogaćene pečurke moguće јe koristiti u svežem i sušenom stanju ili kao potencijalni
dijetetski suplement. Ispitana je biološka aktivnost selenom obogaćenih gljiva Coriolus versicolor
i Pleurotus ostreatus. Kao izvori selena upotrebljena su organska jedinjenja u obliku selenskog
kvasca i selenouree, kao i Se(IV)- i Se(VI)-modifikovani zeoliti.
PB  - Udruženje mikrobiologa Srbije, Nemanjina 6, Beograd
C3  - Predavanje po pozivu sa međunarodnog skupa štampano u celini
T1  - Biološki potencijal odabranih vrsta makromiceta obogaćenih selenom
EP  - 152
SP  - 150
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6847
ER  - 

@conference{
author = "Pantić, Milena and Matijašević, Danka and Miletić, Dunja and Sknepnek, Aleksandra and Nikšić, Miomir",
year = "2018",
abstract = ": Industrijski gajene gljive imaju veoma izraženu nutritivnu vrednost i predstavljaju bogat
izvor esencijalnih aminokiselina, vitamina, mineralnih materija, ugljenih hidrata, proteina kao i
važnih sekundarnih metabolita. Tokom višegodišnjih istraživanja dokazano je da gljiva može
uspešno usvojiti selen iz čvrstog supstrata ili tečne podloge u koncentraciji koja može da zadovolji
dnevne potrebe čoveka. Kapacitet usvojivosti selena zavisi od vrste gljive, hranljive podloge,
ekoloških parametara kao i od oblika i koncentraciјe u kom јe selen dodat u podlogu. Kako gljive
sadrže brojne bioaktivne komponente u vidu primarnih i sekundarnih metabolita, dodatno
selenom obogaćene pečurke moguće јe koristiti u svežem i sušenom stanju ili kao potencijalni
dijetetski suplement. Ispitana je biološka aktivnost selenom obogaćenih gljiva Coriolus versicolor
i Pleurotus ostreatus. Kao izvori selena upotrebljena su organska jedinjenja u obliku selenskog
kvasca i selenouree, kao i Se(IV)- i Se(VI)-modifikovani zeoliti.",
publisher = "Udruženje mikrobiologa Srbije, Nemanjina 6, Beograd",
journal = "Predavanje po pozivu sa međunarodnog skupa štampano u celini",
title = "Biološki potencijal odabranih vrsta makromiceta obogaćenih selenom",
pages = "152-150",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6847"
}

Pantić, M., Matijašević, D., Miletić, D., Sknepnek, A.,& Nikšić, M.. (2018). Biološki potencijal odabranih vrsta makromiceta obogaćenih selenom. in Predavanje po pozivu sa međunarodnog skupa štampano u celini
Udruženje mikrobiologa Srbije, Nemanjina 6, Beograd., 150-152.
https://hdl.handle.net/21.15107/rcub_agrospace_6847

Pantić M, Matijašević D, Miletić D, Sknepnek A, Nikšić M. Biološki potencijal odabranih vrsta makromiceta obogaćenih selenom. in Predavanje po pozivu sa međunarodnog skupa štampano u celini. 2018;:150-152.
https://hdl.handle.net/21.15107/rcub_agrospace_6847 .

Pantić, Milena, Matijašević, Danka, Miletić, Dunja, Sknepnek, Aleksandra, Nikšić, Miomir, "Biološki potencijal odabranih vrsta makromiceta obogaćenih selenom" in Predavanje po pozivu sa međunarodnog skupa štampano u celini (2018):150-152,
https://hdl.handle.net/21.15107/rcub_agrospace_6847 .

TY  - JOUR
AU  - Sknepnek, Aleksandra
AU  - Pantić, Milena
AU  - Matijasević, Danka
AU  - Miletić, Dunja
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4775
AB  - Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects
EP  - 258
IS  - 3
SP  - 243
VL  - 20
DO  - 10.1615/IntJMedMushrooms.2018025833
ER  - 

@article{
author = "Sknepnek, Aleksandra and Pantić, Milena and Matijasević, Danka and Miletić, Dunja and Lević, Steva and Nedović, Viktor and Nikšić, Miomir",
year = "2018",
abstract = "Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects",
pages = "258-243",
number = "3",
volume = "20",
doi = "10.1615/IntJMedMushrooms.2018025833"
}

Sknepnek, A., Pantić, M., Matijasević, D., Miletić, D., Lević, S., Nedović, V.,& Nikšić, M.. (2018). Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 20(3), 243-258.
https://doi.org/10.1615/IntJMedMushrooms.2018025833

Sknepnek A, Pantić M, Matijasević D, Miletić D, Lević S, Nedović V, Nikšić M. Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms. 2018;20(3):243-258.
doi:10.1615/IntJMedMushrooms.2018025833 .

Sknepnek, Aleksandra, Pantić, Milena, Matijasević, Danka, Miletić, Dunja, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects" in International Journal of Medicinal Mushrooms, 20, no. 3 (2018):243-258,
https://doi.org/10.1615/IntJMedMushrooms.2018025833 . .