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://TechnoRep.tmf.bg.ac.rs/handle/123456789/5115
AB  - Research background. In the recent years, considerable attention has been given to selenium status since its deficiency is linked with various disorders and affects at least 13 % of world population. Additionally, mushrooms are known to possess pronounced capacity for absorption of various micronutrients, including Se, from soil/substrate. Here, we investigate the possibility of using Se-rich zeolitic tuff as a supplement for production of selenized mushroom. Furthermore, the impact of the enrichment on the activity of anti-oxidant enzymes and biological potential of Coriolus versicolor medicinal mushroom is studied. Experimental approach. Se(IV)-and Se(VI)-modified natural zeolitic tuff from the Ser-bian deposit Zlatokop was used as supplement for mushroom cultivation. To examine the effectiveness of selenium enrichment, we determined total selenium with inductively coupled plasma mass spectrometry (ICP-MS), together with the activity of antioxidant enzymes in fresh fruiting bodies and biological potential of methanolic extracts. Antioxidant activity was evaluated using the appropriate tests for: inhibition of lipid peroxidation, DPPH free radical scavenging assay, Fe(III)-reducing antioxidant power assay and ability of chelating Fe2+ ions. The antibacterial activity against foodborne pathogens was measured by broth microdilution assay. Additionally, chemical composition of the prepared extracts was studied using UV-Vis and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions. Content of selenium detected in biofortified C. versicolor was even 470 times higher than in control on dry mass basis ((140.7±3.8) vs (0.3±0.1) µg/g), proving that Se-rich zeolitic tuff is an excellent supplement for mushroom production. Furthermore, the results of monitoring the activity of antioxidant enzymes revealed that most of the Se-enriched mushrooms exhibited higher superoxide dismutase (SOD) and catalase (CAT) and lower glutathione peroxidase (GSH-Px) activities than control. Due to higher amounts of enzymes, which can quickly catalyze the reduction of superoxide radicals, the quality of selenium-enriched mushrooms is preserved for a longer period of time. Investigation of biological potential indicated that Se-enriched mushroom methanolic extracts, generally, expressed enhanced antioxidant properties. Additionally, extracts showed antibacterial activity against all tested pathogenic microorganisms. Novelty and scientific contribution. Cultivation of mushrooms on Se-enriched zeolitic tuff is a new technological approach for obtaining Se-fortified food/supplements with enhanced antioxidant and antibacterial activities.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food Supplement
EP  - 79
IS  - 1
SP  - 67
VL  - 60
DO  - 10.17113/ftb.60.01.22.7172
ER  - 

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

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

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

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

TY  - JOUR
AU  - 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://TechnoRep.tmf.bg.ac.rs/handle/123456789/4105
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  - Vunduk, Jovana
AU  - Đekić, Ilija
AU  - Petrović, Predrag
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Despotović, Sasa
AU  - Nikšić, Miomir
AU  - Klaus, Anita
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3862
AB  - Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice
EP  - 1394
IS  - 6
SP  - 1381
VL  - 120
DO  - 10.1108/BFJ-10-2017-0550
ER  - 

@article{
author = "Vunduk, Jovana and Đekić, Ilija and Petrović, Predrag and Tomasević, Igor and Kozarski, Maja and Despotović, Sasa and Nikšić, Miomir and Klaus, Anita",
year = "2018",
abstract = "Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice",
pages = "1394-1381",
number = "6",
volume = "120",
doi = "10.1108/BFJ-10-2017-0550"
}

Vunduk, J., Đekić, I., Petrović, P., Tomasević, I., Kozarski, M., Despotović, S., Nikšić, M.,& Klaus, A.. (2018). Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(6), 1381-1394.
https://doi.org/10.1108/BFJ-10-2017-0550

Vunduk J, Đekić I, Petrović P, Tomasević I, Kozarski M, Despotović S, Nikšić M, Klaus A. Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal. 2018;120(6):1381-1394.
doi:10.1108/BFJ-10-2017-0550 .

Vunduk, Jovana, Đekić, Ilija, Petrović, Predrag, Tomasević, Igor, Kozarski, Maja, Despotović, Sasa, Nikšić, Miomir, Klaus, Anita, "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice" in British Food Journal, 120, no. 6 (2018):1381-1394,
https://doi.org/10.1108/BFJ-10-2017-0550 . .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Kostić, Danijela
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
AU  - Veljović, Đorđe
AU  - van Griensven, Leo
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3782
AB  - Silver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as ~ 40 nm. Even though colloidal solution had relatively low absolutevalue of zeta potential (-15 mV), short term stability studies suggested a stable system, with AgNPs being stabilized by both citrate and fungal polysaccharides, as FTIR spectra confirmed. The colloidal solution showed good antimicrobial activity against both G+/G- bacteria and Candida albicans, including methicilin resistant Staphylococcus aureus (MRSA). Products containing AgNPs and fungal polysaccharides, which possess various biological activities - most important being immunostimulation - may find use in treatment of skin conditions caused by pathogens.
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate
EP  - 8
IS  - 1
SP  - 1
VL  - 10
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3782
ER  - 

@article{
author = "Petrović, Predrag and Kostić, Danijela and Klaus, Anita and Vunduk, Jovana and Nikšić, Miomir and Veljović, Đorđe and van Griensven, Leo",
year = "2018",
abstract = "Silver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as ~ 40 nm. Even though colloidal solution had relatively low absolutevalue of zeta potential (-15 mV), short term stability studies suggested a stable system, with AgNPs being stabilized by both citrate and fungal polysaccharides, as FTIR spectra confirmed. The colloidal solution showed good antimicrobial activity against both G+/G- bacteria and Candida albicans, including methicilin resistant Staphylococcus aureus (MRSA). Products containing AgNPs and fungal polysaccharides, which possess various biological activities - most important being immunostimulation - may find use in treatment of skin conditions caused by pathogens.",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate",
pages = "8-1",
number = "1",
volume = "10",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3782"
}

Petrović, P., Kostić, D., Klaus, A., Vunduk, J., Nikšić, M., Veljović, Đ.,& van Griensven, L.. (2018). Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 10(1), 1-8.
https://hdl.handle.net/21.15107/rcub_technorep_3782

Petrović P, Kostić D, Klaus A, Vunduk J, Nikšić M, Veljović Đ, van Griensven L. Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate. in Journal of Engineering & Processing Management. 2018;10(1):1-8.
https://hdl.handle.net/21.15107/rcub_technorep_3782 .

Petrović, Predrag, Kostić, Danijela, Klaus, Anita, Vunduk, Jovana, Nikšić, Miomir, Veljović, Đorđe, van Griensven, Leo, "Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate" in Journal of Engineering & Processing Management, 10, no. 1 (2018):1-8,
https://hdl.handle.net/21.15107/rcub_technorep_3782 .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3702
AB  - The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
EP  - 89
SP  - 82
VL  - 78
DO  - 10.1016/j.lwt.2016.12.036
ER  - 

@article{
author = "Đekić, Ilija and Vunduk, Jovana and Tomasević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello",
pages = "89-82",
volume = "78",
doi = "10.1016/j.lwt.2016.12.036"
}

Đekić, I., Vunduk, J., Tomasević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 78, 82-89.
https://doi.org/10.1016/j.lwt.2016.12.036

Đekić I, Vunduk J, Tomasević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology. 2017;78:82-89.
doi:10.1016/j.lwt.2016.12.036 .

Đekić, Ilija, Vunduk, Jovana, Tomasević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello" in LWT-Food Science and Technology, 78 (2017):82-89,
https://doi.org/10.1016/j.lwt.2016.12.036 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3723
AB  - BACKGROUNDThe aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere
EP  - 3021
IS  - 9
SP  - 3013
VL  - 97
DO  - 10.1002/jsfa.8142
ER  - 

@article{
author = "Đekić, Ilija and Vunduk, Jovana and Tomasević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "BACKGROUNDThe aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere",
pages = "3021-3013",
number = "9",
volume = "97",
doi = "10.1002/jsfa.8142"
}

Đekić, I., Vunduk, J., Tomasević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 3013-3021.
https://doi.org/10.1002/jsfa.8142

Đekić I, Vunduk J, Tomasević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture. 2017;97(9):3013-3021.
doi:10.1002/jsfa.8142 .

Đekić, Ilija, Vunduk, Jovana, Tomasević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):3013-3021,
https://doi.org/10.1002/jsfa.8142 . .

TY  - JOUR
AU  - Belščak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Sasa
AU  - Komes, Drazenka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3651
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belščak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Sasa and Komes, Drazenka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belščak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belščak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belščak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Sasa, Komes, Drazenka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry & Chemical Engineering Quarterly, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - JOUR
AU  - Dikić, Jelena
AU  - Hrenović, Jasna
AU  - Matijasević, Danka
AU  - Nikšić, Miomir
AU  - Rajić, Nevenka
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3578
AB  - Two types of zeolites-natural clinoptilolite (NZ) and synthetic zeolite A (A)-were enriched with approx. 0.25 mmol of Cu(II), Zn(II), or Ag(I) ions, and the obtained materials (M-Z) were tested against three different isolates of Escherichia coli. Two isolates were environmental isolates from waters in Serbia whereas the third one was DSM 498. Antibacterial activity was studied in different water media-nutrient-rich media (peptone water), water from Sava Lake, and commercially available spring water. The Ag-containing zeolites showed bactericidal activity in the nutrient-rich peptone water after 1 h of contact. Cu- and Zn-containing zeolites showed bactericidal activity in real water samples. Antibacterial activity of the M-Z decreases in all three examined water media in the following order: Ag-NZ ae Ag-A  gt  Cu-NZ ae Cu-A  gt  Zn-NZ  gt  gt  gt  Zn-A, suggesting that mainly the metal type and not the zeolite type have a role in the antibacterial activity. Leaching experiments showed small amounts of the leached Cu(II) and Zn(II) ions, indicating that the antibacterial activity is not due to the metal ions but should be attributed to the M-Z itself. However, leached amounts of Ag(I) from Ag-NZ and Ag-A in peptone water indicate that the released Ag(I) could be mainly responsible for the bactericidal effect of the Ag(I)-containing zeolites. Since no loss of cellular material was found, the antibacterial activity is not attributed to cytoplasmic membrane damage.
PB  - Springer Heidelberg, Heidelberg
T2  - Environmental Science and Pollution Research
T1  - Bactericidal activity of Cu-, Zn-, and Ag-containing zeolites toward Escherichia coli isolates
EP  - 20281
IS  - 25
SP  - 20273
VL  - 24
DO  - 10.1007/s11356-017-9643-8
ER  - 

@article{
author = "Dikić, Jelena and Hrenović, Jasna and Matijasević, Danka and Nikšić, Miomir and Rajić, Nevenka",
year = "2017",
abstract = "Two types of zeolites-natural clinoptilolite (NZ) and synthetic zeolite A (A)-were enriched with approx. 0.25 mmol of Cu(II), Zn(II), or Ag(I) ions, and the obtained materials (M-Z) were tested against three different isolates of Escherichia coli. Two isolates were environmental isolates from waters in Serbia whereas the third one was DSM 498. Antibacterial activity was studied in different water media-nutrient-rich media (peptone water), water from Sava Lake, and commercially available spring water. The Ag-containing zeolites showed bactericidal activity in the nutrient-rich peptone water after 1 h of contact. Cu- and Zn-containing zeolites showed bactericidal activity in real water samples. Antibacterial activity of the M-Z decreases in all three examined water media in the following order: Ag-NZ ae Ag-A  gt  Cu-NZ ae Cu-A  gt  Zn-NZ  gt  gt  gt  Zn-A, suggesting that mainly the metal type and not the zeolite type have a role in the antibacterial activity. Leaching experiments showed small amounts of the leached Cu(II) and Zn(II) ions, indicating that the antibacterial activity is not due to the metal ions but should be attributed to the M-Z itself. However, leached amounts of Ag(I) from Ag-NZ and Ag-A in peptone water indicate that the released Ag(I) could be mainly responsible for the bactericidal effect of the Ag(I)-containing zeolites. Since no loss of cellular material was found, the antibacterial activity is not attributed to cytoplasmic membrane damage.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Environmental Science and Pollution Research",
title = "Bactericidal activity of Cu-, Zn-, and Ag-containing zeolites toward Escherichia coli isolates",
pages = "20281-20273",
number = "25",
volume = "24",
doi = "10.1007/s11356-017-9643-8"
}

Dikić, J., Hrenović, J., Matijasević, D., Nikšić, M.,& Rajić, N.. (2017). Bactericidal activity of Cu-, Zn-, and Ag-containing zeolites toward Escherichia coli isolates. in Environmental Science and Pollution Research
Springer Heidelberg, Heidelberg., 24(25), 20273-20281.
https://doi.org/10.1007/s11356-017-9643-8

Dikić J, Hrenović J, Matijasević D, Nikšić M, Rajić N. Bactericidal activity of Cu-, Zn-, and Ag-containing zeolites toward Escherichia coli isolates. in Environmental Science and Pollution Research. 2017;24(25):20273-20281.
doi:10.1007/s11356-017-9643-8 .

Dikić, Jelena, Hrenović, Jasna, Matijasević, Danka, Nikšić, Miomir, Rajić, Nevenka, "Bactericidal activity of Cu-, Zn-, and Ag-containing zeolites toward Escherichia coli isolates" in Environmental Science and Pollution Research, 24, no. 25 (2017):20273-20281,
https://doi.org/10.1007/s11356-017-9643-8 . .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
AU  - Žižak, Željko
AU  - Vuković, Nebojša
AU  - Šekularac, Gavrilo
AU  - Drmanić, Saša
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3464
AB  - Handkea utriformis (HU), H. excipuliformis (HE) and Vascellum pratense (VP) mature fruiting bodies methanol extracts were tested for biological activities and active compounds. The extracts showed prominent radical scavenging, reducing, antioxidative and chelating abilities. Scavenging ability was correlated with phenolic (ABTS assay) or phenolic and/or sugar/beta-glucan content (DPPH). Antioxidative and Fe3+-reducing ability of VP extract was the highest, and was best correlated with flavonoid content. The same extract exhibited the best angiotensin-converting enzyme inhibitory activity. HU and HE showed selectivity toward tumor cell lines in cytotoxicity analysis. The extracts exhibited various antimicrobial activity, the best being against Listeria monocytogenes (HE, MIC-0.625 mg/mL); fatty acid content was particularly high in HU (37.25 mg/g), with linoleic acid making up more than 57% in all samples. Phenolics were present in considerable amount, as well as beta-glucans (HU, 16.67%). Although these mushrooms are inedible after autolysis process, they were still a good source of biologically active products.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Biological potential of puffballs: A comparative analysis
EP  - 49
SP  - 36
VL  - 21
DO  - 10.1016/j.jff.2015.11.039
ER  - 

@article{
author = "Petrović, Predrag and Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Nikšić, Miomir and Žižak, Željko and Vuković, Nebojša and Šekularac, Gavrilo and Drmanić, Saša and Bugarski, Branko",
year = "2016",
abstract = "Handkea utriformis (HU), H. excipuliformis (HE) and Vascellum pratense (VP) mature fruiting bodies methanol extracts were tested for biological activities and active compounds. The extracts showed prominent radical scavenging, reducing, antioxidative and chelating abilities. Scavenging ability was correlated with phenolic (ABTS assay) or phenolic and/or sugar/beta-glucan content (DPPH). Antioxidative and Fe3+-reducing ability of VP extract was the highest, and was best correlated with flavonoid content. The same extract exhibited the best angiotensin-converting enzyme inhibitory activity. HU and HE showed selectivity toward tumor cell lines in cytotoxicity analysis. The extracts exhibited various antimicrobial activity, the best being against Listeria monocytogenes (HE, MIC-0.625 mg/mL); fatty acid content was particularly high in HU (37.25 mg/g), with linoleic acid making up more than 57% in all samples. Phenolics were present in considerable amount, as well as beta-glucans (HU, 16.67%). Although these mushrooms are inedible after autolysis process, they were still a good source of biologically active products.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Biological potential of puffballs: A comparative analysis",
pages = "49-36",
volume = "21",
doi = "10.1016/j.jff.2015.11.039"
}

Petrović, P., Vunduk, J., Klaus, A., Kozarski, M., Nikšić, M., Žižak, Ž., Vuković, N., Šekularac, G., Drmanić, S.,& Bugarski, B.. (2016). Biological potential of puffballs: A comparative analysis. in Journal of Functional Foods
Elsevier, Amsterdam., 21, 36-49.
https://doi.org/10.1016/j.jff.2015.11.039

Petrović P, Vunduk J, Klaus A, Kozarski M, Nikšić M, Žižak Ž, Vuković N, Šekularac G, Drmanić S, Bugarski B. Biological potential of puffballs: A comparative analysis. in Journal of Functional Foods. 2016;21:36-49.
doi:10.1016/j.jff.2015.11.039 .

Petrović, Predrag, Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Nikšić, Miomir, Žižak, Željko, Vuković, Nebojša, Šekularac, Gavrilo, Drmanić, Saša, Bugarski, Branko, "Biological potential of puffballs: A comparative analysis" in Journal of Functional Foods, 21 (2016):36-49,
https://doi.org/10.1016/j.jff.2015.11.039 . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3187
AB  - Hot water extract (AN), partially purified polysaccharides (AP) and hot alkali extract (ANa) obtained from wild mushroom G. applanatum were examined for their antibacterial and antifungal activity. Five Gram negative (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), five Gram positive (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bacterial strains, as well as two fungal strains (Candida albicans and Cryptococcus neoformans), all belonging to the American Type Culture Collection (ATCC), were tested by broth microdilution assay. In general, Gram-positive bacteria were more sensitive in the presence of tested extracts than Gram-negative bacterial species. Almost all tested extracts demonstrated a high microbistatic potential, and in most cases the microbicidal effect also has been reached. The best antibacterial effect of hot water alkali extract, ANa, was observed in the case of E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), while the same extract was the most effective antifungal agent towards C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). This research indicates possibility to use selected extracts, obtained from the mushroom G. applanatum, in order to prevent the development of some pathogenic microorganisms and food spoilage.
AB  - Ispitivana je antibakterijska i antifungalna aktivnost vrelog vodenog ekstrakta (AN), parcijalno prečišćenog polisaharidnog ekstrakta (AP) i vrelog alkalnog ekstrakta, dobijenih iz G. applanatum, gljive iz prirode. Pet Gram negativnih (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), pet Gram pozitivnih (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bakterijskih vrsta, kao i dva soja gljiva (Candida albicans and Cryptococcus neoformans), od kojih svi pripadaju Američkoj tipskoj kolekciji kultura (ATCC), testirani su mikrodilucionom metodom u bujonu. Generelno, Gram pozitivne bakterije su bile mnogo osetljivije u prisustvu testiranih ekstrakata nego Gram negativne bakterijske vrste. Skoro svi testirani ekstrakti pokazali su visok mikrobistatički potencijal, a u najvećem broju slučajeva dostignut je i mikrobicidni efekat. Najbolji antibakterijski efekat vrelog alkalnog ekstrakta, ANa, uočen je u slučaju E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), dok je ovaj ekstrakt bio i najefikasniji antifungalni agens prema C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). Ovo istraživanje ukazuje na mogućnost korišćenja odabranih ekstrakata dobijenih iz gljive G. applanatum u cilju prevencije razvoja nekih patogenih mikroorganizama i kvarenja hrane.
PB  - Institute for Medicinal Plants Research "Dr. Josif Pancic"
T2  - Lekovite sirovine
T1  - Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum
T1  - Antibakterijski i antifungalni potencijal gljive Ganoderma applanatum bazidiomicete iz prirode
EP  - 46
IS  - 36
SP  - 37
DO  - 10.5937/leksir1636037K
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir",
year = "2016",
abstract = "Hot water extract (AN), partially purified polysaccharides (AP) and hot alkali extract (ANa) obtained from wild mushroom G. applanatum were examined for their antibacterial and antifungal activity. Five Gram negative (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), five Gram positive (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bacterial strains, as well as two fungal strains (Candida albicans and Cryptococcus neoformans), all belonging to the American Type Culture Collection (ATCC), were tested by broth microdilution assay. In general, Gram-positive bacteria were more sensitive in the presence of tested extracts than Gram-negative bacterial species. Almost all tested extracts demonstrated a high microbistatic potential, and in most cases the microbicidal effect also has been reached. The best antibacterial effect of hot water alkali extract, ANa, was observed in the case of E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), while the same extract was the most effective antifungal agent towards C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). This research indicates possibility to use selected extracts, obtained from the mushroom G. applanatum, in order to prevent the development of some pathogenic microorganisms and food spoilage., Ispitivana je antibakterijska i antifungalna aktivnost vrelog vodenog ekstrakta (AN), parcijalno prečišćenog polisaharidnog ekstrakta (AP) i vrelog alkalnog ekstrakta, dobijenih iz G. applanatum, gljive iz prirode. Pet Gram negativnih (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), pet Gram pozitivnih (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bakterijskih vrsta, kao i dva soja gljiva (Candida albicans and Cryptococcus neoformans), od kojih svi pripadaju Američkoj tipskoj kolekciji kultura (ATCC), testirani su mikrodilucionom metodom u bujonu. Generelno, Gram pozitivne bakterije su bile mnogo osetljivije u prisustvu testiranih ekstrakata nego Gram negativne bakterijske vrste. Skoro svi testirani ekstrakti pokazali su visok mikrobistatički potencijal, a u najvećem broju slučajeva dostignut je i mikrobicidni efekat. Najbolji antibakterijski efekat vrelog alkalnog ekstrakta, ANa, uočen je u slučaju E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), dok je ovaj ekstrakt bio i najefikasniji antifungalni agens prema C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). Ovo istraživanje ukazuje na mogućnost korišćenja odabranih ekstrakata dobijenih iz gljive G. applanatum u cilju prevencije razvoja nekih patogenih mikroorganizama i kvarenja hrane.",
publisher = "Institute for Medicinal Plants Research "Dr. Josif Pancic"",
journal = "Lekovite sirovine",
title = "Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum, Antibakterijski i antifungalni potencijal gljive Ganoderma applanatum bazidiomicete iz prirode",
pages = "46-37",
number = "36",
doi = "10.5937/leksir1636037K"
}

Klaus, A., Kozarski, M., Vunduk, J., Petrović, P.,& Nikšić, M.. (2016). Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum. in Lekovite sirovine
Institute for Medicinal Plants Research "Dr. Josif Pancic".(36), 37-46.
https://doi.org/10.5937/leksir1636037K

Klaus A, Kozarski M, Vunduk J, Petrović P, Nikšić M. Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum. in Lekovite sirovine. 2016;(36):37-46.
doi:10.5937/leksir1636037K .

Klaus, Anita, Kozarski, Maja, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, "Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum" in Lekovite sirovine, no. 36 (2016):37-46,
https://doi.org/10.5937/leksir1636037K . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Žižak, Željko
AU  - Nikšić, Miomir
AU  - van Griensven, Leo
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3072
AB  - The birch polypore Piptoporus betulinus was among two mushrooms that were found in the Iceman's bag. Recent studies indicated that P. betulinus was probably used as a religious and medicinal item. In order to examine the medicinal potential of P. betulinus, hot water (HW), partially purified (PP), and alkali extract (HA) were prepared and tested for antioxidant, antimicrobial, cytotoxic, and angiotensin I-converting enzyme (ACE) inhibitory activity. All tested samples exhibited moderate cytotoxic activity, and HW appeared as the most effective (IC50 = 0.8 +/- 0.1 mg/ml for HeLa cells). HA proved to be a good 1,1-diphenyl-2-picrylhydrazyl radical scavenger and exhibited the strongest ferric-reducing power (EC50 = 0.07 +/- 0.3 mg/ml). The same extract (HA) also expressed the strongest ferric-reducing power (EC50 = 0.99 +/- 0.1 mg/ml). Hot alkali extraction contributed significantly to ACE inhibitory activity (EC50 = 0.06 +/- 0.00 mg/ml) and to antimicrobial activity, especially against highly resistant Enterococcus faecalis (minimum inhibitory concentration: 0.156 +/- 0.000 mg/ml; and minimum bactericidal concentration: 1.25 +/- 0.00 mg/ml).
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)
EP  - 1125
IS  - 12
SP  - 1113
VL  - 17
DO  - 10.1615/IntJMedMushrooms.v17.i12.10
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Petrović, Predrag and Žižak, Željko and Nikšić, Miomir and van Griensven, Leo",
year = "2015",
abstract = "The birch polypore Piptoporus betulinus was among two mushrooms that were found in the Iceman's bag. Recent studies indicated that P. betulinus was probably used as a religious and medicinal item. In order to examine the medicinal potential of P. betulinus, hot water (HW), partially purified (PP), and alkali extract (HA) were prepared and tested for antioxidant, antimicrobial, cytotoxic, and angiotensin I-converting enzyme (ACE) inhibitory activity. All tested samples exhibited moderate cytotoxic activity, and HW appeared as the most effective (IC50 = 0.8 +/- 0.1 mg/ml for HeLa cells). HA proved to be a good 1,1-diphenyl-2-picrylhydrazyl radical scavenger and exhibited the strongest ferric-reducing power (EC50 = 0.07 +/- 0.3 mg/ml). The same extract (HA) also expressed the strongest ferric-reducing power (EC50 = 0.99 +/- 0.1 mg/ml). Hot alkali extraction contributed significantly to ACE inhibitory activity (EC50 = 0.06 +/- 0.00 mg/ml) and to antimicrobial activity, especially against highly resistant Enterococcus faecalis (minimum inhibitory concentration: 0.156 +/- 0.000 mg/ml; and minimum bactericidal concentration: 1.25 +/- 0.00 mg/ml).",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)",
pages = "1125-1113",
number = "12",
volume = "17",
doi = "10.1615/IntJMedMushrooms.v17.i12.10"
}

Vunduk, J., Klaus, A., Kozarski, M., Petrović, P., Žižak, Ž., Nikšić, M.,& van Griensven, L.. (2015). Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes). in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 17(12), 1113-1125.
https://doi.org/10.1615/IntJMedMushrooms.v17.i12.10

Vunduk J, Klaus A, Kozarski M, Petrović P, Žižak Ž, Nikšić M, van Griensven L. Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes). in International Journal of Medicinal Mushrooms. 2015;17(12):1113-1125.
doi:10.1615/IntJMedMushrooms.v17.i12.10 .

Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Petrović, Predrag, Žižak, Željko, Nikšić, Miomir, van Griensven, Leo, "Did the Iceman Know Better? Screening of the Medicinal Properties of the Birch Polypore Medicinal Mushroom, Piptoporus betulinus (Higher Basidiomycetes)" in International Journal of Medicinal Mushrooms, 17, no. 12 (2015):1113-1125,
https://doi.org/10.1615/IntJMedMushrooms.v17.i12.10 . .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - van Griensven, Leo
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3051
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
PB  - MDPI, Basel
T2  - Molecules
T1  - Antioxidants of Edible Mushrooms
EP  - 19525
IS  - 10
SP  - 19489
VL  - 20
DO  - 10.3390/molecules201019489
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir and Vrvić, Miroslav and van Griensven, Leo",
year = "2015",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.",
publisher = "MDPI, Basel",
journal = "Molecules",
title = "Antioxidants of Edible Mushrooms",
pages = "19525-19489",
number = "10",
volume = "20",
doi = "10.3390/molecules201019489"
}

Kozarski, M., Klaus, A., Jakovljević, D., Todorović, N., Vunduk, J., Petrović, P., Nikšić, M., Vrvić, M.,& van Griensven, L.. (2015). Antioxidants of Edible Mushrooms. in Molecules
MDPI, Basel., 20(10), 19489-19525.
https://doi.org/10.3390/molecules201019489

Kozarski M, Klaus A, Jakovljević D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić M, van Griensven L. Antioxidants of Edible Mushrooms. in Molecules. 2015;20(10):19489-19525.
doi:10.3390/molecules201019489 .

Kozarski, Maja, Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, Vrvić, Miroslav, van Griensven, Leo, "Antioxidants of Edible Mushrooms" in Molecules, 20, no. 10 (2015):19489-19525,
https://doi.org/10.3390/molecules201019489 . .

TY  - JOUR
AU  - Jevtić, Sanja
AU  - Arcon, Iztok
AU  - Recnik, Aleksander
AU  - Babić, Biljana M.
AU  - Mazaj, Matjaz
AU  - Pavlović, Jelena
AU  - Matijasević, Danka
AU  - Nikšić, Miomir
AU  - Rajić, Nevenka
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2662
AB  - Se(IV) and Se(VI) anions are the dominant species of Se existing in aqueous systems. In this study, the iron(III)-modified natural zeolitic tuff (Fe-CLI) from the Serbian deposit Zlatokop has been investigated as an adsorbent for the Se oxyanions. Fe-CLI shows adsorption activity for both Se(IV) and Se(VI) which decreases with increasing pH. The adsorption capacity of Fe-CLI is found to be higher for Se(IV) than for Se(VI). Kinetics data follow the pseudo-second-order model and the obtained parameters k indicate that the rates of adsorption and desorption are higher for Se(VI). Extended X-ray absorption fine structure (EXAFS) and X-ray absorption near edge structure (XANES) analyses reveal that Se is bound at the zeolite surface forming not only the Se-O-Fe but also Se-O-Si bonds. The adsorption mechanism depends of the type of oxo ions. Samples of zeolitic tuff which contain Se were tested as soil supplements for the cultivation of Pleurotus ostreatus mushrooms. The fungus adsorbed the inorganic Se from zeolitic tuff transforming it to a more valuable organically bound form.
PB  - Elsevier, Amsterdam
T2  - Microporous and Mesoporous Materials
T1  - The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions
EP  - 100
SP  - 92
VL  - 197
DO  - 10.1016/j.micromeso.2014.06.008
ER  - 

@article{
author = "Jevtić, Sanja and Arcon, Iztok and Recnik, Aleksander and Babić, Biljana M. and Mazaj, Matjaz and Pavlović, Jelena and Matijasević, Danka and Nikšić, Miomir and Rajić, Nevenka",
year = "2014",
abstract = "Se(IV) and Se(VI) anions are the dominant species of Se existing in aqueous systems. In this study, the iron(III)-modified natural zeolitic tuff (Fe-CLI) from the Serbian deposit Zlatokop has been investigated as an adsorbent for the Se oxyanions. Fe-CLI shows adsorption activity for both Se(IV) and Se(VI) which decreases with increasing pH. The adsorption capacity of Fe-CLI is found to be higher for Se(IV) than for Se(VI). Kinetics data follow the pseudo-second-order model and the obtained parameters k indicate that the rates of adsorption and desorption are higher for Se(VI). Extended X-ray absorption fine structure (EXAFS) and X-ray absorption near edge structure (XANES) analyses reveal that Se is bound at the zeolite surface forming not only the Se-O-Fe but also Se-O-Si bonds. The adsorption mechanism depends of the type of oxo ions. Samples of zeolitic tuff which contain Se were tested as soil supplements for the cultivation of Pleurotus ostreatus mushrooms. The fungus adsorbed the inorganic Se from zeolitic tuff transforming it to a more valuable organically bound form.",
publisher = "Elsevier, Amsterdam",
journal = "Microporous and Mesoporous Materials",
title = "The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions",
pages = "100-92",
volume = "197",
doi = "10.1016/j.micromeso.2014.06.008"
}

Jevtić, S., Arcon, I., Recnik, A., Babić, B. M., Mazaj, M., Pavlović, J., Matijasević, D., Nikšić, M.,& Rajić, N.. (2014). The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions. in Microporous and Mesoporous Materials
Elsevier, Amsterdam., 197, 92-100.
https://doi.org/10.1016/j.micromeso.2014.06.008

Jevtić S, Arcon I, Recnik A, Babić BM, Mazaj M, Pavlović J, Matijasević D, Nikšić M, Rajić N. The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions. in Microporous and Mesoporous Materials. 2014;197:92-100.
doi:10.1016/j.micromeso.2014.06.008 .

Jevtić, Sanja, Arcon, Iztok, Recnik, Aleksander, Babić, Biljana M., Mazaj, Matjaz, Pavlović, Jelena, Matijasević, Danka, Nikšić, Miomir, Rajić, Nevenka, "The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions" in Microporous and Mesoporous Materials, 197 (2014):92-100,
https://doi.org/10.1016/j.micromeso.2014.06.008 . .

TY  - CONF
AU  - Dimitrijević, Suzana
AU  - Nedović, Viktor
AU  - Bogicević, Biljana
AU  - Trsić, Nada
AU  - Petrović, Tanja
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2008
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1213
AB  - Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling
EP  - 349
SP  - 343
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1213
ER  - 

@conference{
author = "Dimitrijević, Suzana and Nedović, Viktor and Bogicević, Biljana and Trsić, Nada and Petrović, Tanja and Nikšić, Miomir and Bugarski, Branko and Lacroix, Christophe",
year = "2008",
abstract = "Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling",
pages = "349-343",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1213"
}

Dimitrijević, S., Nedović, V., Bogicević, B., Trsić, N., Petrović, T., Nikšić, M., Bugarski, B.,& Lacroix, C.. (2008). Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213

Dimitrijević S, Nedović V, Bogicević B, Trsić N, Petrović T, Nikšić M, Bugarski B, Lacroix C. Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213 .

Dimitrijević, Suzana, Nedović, Viktor, Bogicević, Biljana, Trsić, Nada, Petrović, Tanja, Nikšić, Miomir, Bugarski, Branko, Lacroix, Christophe, "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):343-349,
https://hdl.handle.net/21.15107/rcub_technorep_1213 .