TY  - JOUR
AU  - Kurćubić, Vladimir S.
AU  - Raketić, Svetlana V.
AU  - Mašković, Jelena M.
AU  - Mašković, Pavle Z.
AU  - Kurćubić, Luka V.
AU  - Heinz, Volker
AU  - Tomasevic, Igor B.
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37765400
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6465
AB  - The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates-I); methicillin-resistant Staphylococcus aureus (MRSA)-3; Acinetobacter spp.-3; Pseudomonas aeruginosa-5; vancomycin-resistant Enterococcus (VRE)-1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.
T2  - Plants (Basel, Switzerland)
T2  - Plants (Basel, Switzerland)Plants (Basel)
T1  - Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin
IS  - 18
SP  - 3236
VL  - 12
DO  - 10.3390/plants12183236
ER  - 

@article{
author = "Kurćubić, Vladimir S. and Raketić, Svetlana V. and Mašković, Jelena M. and Mašković, Pavle Z. and Kurćubić, Luka V. and Heinz, Volker and Tomasevic, Igor B.",
year = "2023",
abstract = "The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates-I); methicillin-resistant Staphylococcus aureus (MRSA)-3; Acinetobacter spp.-3; Pseudomonas aeruginosa-5; vancomycin-resistant Enterococcus (VRE)-1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.",
journal = "Plants (Basel, Switzerland), Plants (Basel, Switzerland)Plants (Basel)",
title = "Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin",
number = "18",
pages = "3236",
volume = "12",
doi = "10.3390/plants12183236"
}

Kurćubić, V. S., Raketić, S. V., Mašković, J. M., Mašković, P. Z., Kurćubić, L. V., Heinz, V.,& Tomasevic, I. B.. (2023). Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin. in Plants (Basel, Switzerland), 12(18), 3236.
https://doi.org/10.3390/plants12183236

Kurćubić VS, Raketić SV, Mašković JM, Mašković PZ, Kurćubić LV, Heinz V, Tomasevic IB. Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin. in Plants (Basel, Switzerland). 2023;12(18):3236.
doi:10.3390/plants12183236 .

Kurćubić, Vladimir S., Raketić, Svetlana V., Mašković, Jelena M., Mašković, Pavle Z., Kurćubić, Luka V., Heinz, Volker, Tomasevic, Igor B., "Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin" in Plants (Basel, Switzerland), 12, no. 18 (2023):3236,
https://doi.org/10.3390/plants12183236 . .

TY  - JOUR
AU  - Kurćubić, Vladimir S.
AU  - Stajić, Slaviša B.
AU  - Miletić, Nemanja M.
AU  - Petković, Marko M.
AU  - Dmitrić, Marko P.
AU  - Đurović, Vesna M.
AU  - Heinz, Volker
AU  - Tomasevic, Igor B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6381
AB  - The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration
IS  - 11
VL  - 12
DO  - 10.3390/foods12112100
ER  - 

@article{
author = "Kurćubić, Vladimir S. and Stajić, Slaviša B. and Miletić, Nemanja M. and Petković, Marko M. and Dmitrić, Marko P. and Đurović, Vesna M. and Heinz, Volker and Tomasevic, Igor B.",
year = "2023",
abstract = "The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration",
number = "11",
volume = "12",
doi = "10.3390/foods12112100"
}

Kurćubić, V. S., Stajić, S. B., Miletić, N. M., Petković, M. M., Dmitrić, M. P., Đurović, V. M., Heinz, V.,& Tomasevic, I. B.. (2023). Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. in Foods, 12(11).
https://doi.org/10.3390/foods12112100

Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. in Foods. 2023;12(11).
doi:10.3390/foods12112100 .

Kurćubić, Vladimir S., Stajić, Slaviša B., Miletić, Nemanja M., Petković, Marko M., Dmitrić, Marko P., Đurović, Vesna M., Heinz, Volker, Tomasevic, Igor B., "Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration" in Foods, 12, no. 11 (2023),
https://doi.org/10.3390/foods12112100 . .