TY  - JOUR
AU  - Petrović, Predrag
AU  - Ivanović, Katarina
AU  - Jovanović, Aleksandra
AU  - Simović, Milica
AU  - Milutinović, Violeta
AU  - Kozarski, Maja
AU  - Petković, Miloš
AU  - Cvetković, Anka
AU  - Klaus, Anita
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4122
AB  - Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products
EP  - 733
IS  - 4
SP  - 721
VL  - 71
DO  - 10.2298/ABS190725055P
ER  - 

@article{
author = "Petrović, Predrag and Ivanović, Katarina and Jovanović, Aleksandra and Simović, Milica and Milutinović, Violeta and Kozarski, Maja and Petković, Miloš and Cvetković, Anka and Klaus, Anita and Bugarski, Branko",
year = "2019",
abstract = "Puffballs are fungi that produce globose fruiting bodies that undergo autolysis, transforming their insides into a spore bearing, powdery mass. Mature fruiting bodies are traditionally used to treat open skin wounds. In this study, methanol extracts of two puffball species, Handkea excipuliformis and Vascellum pratense, were examined and compared in order to provide insight into the changes these mushrooms undergo during maturation, with respect to their potential use in skin care and wound treatment. Some compounds involved in skin care and regeneration were quantified, and it was found that maturation increases the concentrations of almost all of these compounds. Antioxidant activity was also more pronounced in mature fruiting body extracts, which was in correlation with the higher content of antioxidants. Tyrosinase inhibition was vastly improved with autolysis, correlating with the higher phenolic content in mature fruiting body extracts. Antimicrobial activity was negatively affected by autolysis in the case of H. excipuliformis, whereas autolysis had little effect on the antimicrobial activity of V. pratense. Autolysis generally improved the biological activity and increased the concentrations of compounds involved in skin care, which justifies the traditional use of puffballs and makes them good candidates for various potential cosmetic and medicinal skin-care products.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products",
pages = "733-721",
number = "4",
volume = "71",
doi = "10.2298/ABS190725055P"
}

Petrović, P., Ivanović, K., Jovanović, A., Simović, M., Milutinović, V., Kozarski, M., Petković, M., Cvetković, A., Klaus, A.,& Bugarski, B.. (2019). The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 71(4), 721-733.
https://doi.org/10.2298/ABS190725055P

Petrović P, Ivanović K, Jovanović A, Simović M, Milutinović V, Kozarski M, Petković M, Cvetković A, Klaus A, Bugarski B. The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products. in Archives of Biological Sciences. 2019;71(4):721-733.
doi:10.2298/ABS190725055P .

Petrović, Predrag, Ivanović, Katarina, Jovanović, Aleksandra, Simović, Milica, Milutinović, Violeta, Kozarski, Maja, Petković, Miloš, Cvetković, Anka, Klaus, Anita, Bugarski, Branko, "The impact of puffball autolysis on selected chemical and biological properties: puffball extracts as potential ingredients of skin-care products" in Archives of Biological Sciences, 71, no. 4 (2019):721-733,
https://doi.org/10.2298/ABS190725055P . .

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  - 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  - 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 . .