TY  - JOUR
AU  - Cvetković, Stefana
AU  - Vuletić, Stefana
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Mitić-Ćulafić, Dragana
AU  - Nikolić, Biljana
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/974
AB  - Ultraviolet (UV) radiation can result in DNA damage, mainly through direct formation of pyrimidine dimers and generation of reactive oxygen species, which can lead to the skin disorders including cancer. In accordance with this, the use of natural antigenotoxins and/or antioxidants could contribute to human health protection. Considering that plants are rich in both, the aim of this study was to investigate UV-protective and antioxidative properties of yellow gentian (Gentiana lutea), being well established in pharmacopeias and traditional medicine. Tested extracts were derived from root and shoot of the in vitro cultivated plants. Prescreening of the genotoxic properties of UVC, UVA, and the extracts, as well as the extracts' antigenotoxicity were estimated by applying alkaline comet assay on normal fetal lung fibroblast (MRC-5) and human melanoma cells (Hs 294T). Antioxidant potential was tested in ferrous ions chelating ferric reducing antioxidant power and cupric reducing antioxidant capacity assays. Genotoxicity testing, which revealed moderate DNA-damaging potential of root extract on MRC-5 cells and high genotoxicity of shoot extract on both cell lines, pointed out nongenotoxic concentrations that could be used in antigenotoxicity assay. Doses of 63 and 3 J/cm(2) for UVC and UVA, respectively, were established for antigenotoxicity study, since they induced sufficient DNA damage without notable cytotoxicity. Results of antigenotoxicity revealed strong protective effect of both extracts against UVC (the highest inhibitions 58% and 47%) and UVA (the highest inhibitions 69% and 60%), in Hs 294T and MRC-5 cells, respectively. Study of the antioxidative properties demonstrated stronger activity of shoot extract. Results obtained proved to be encouraging but further research of the UV-protective role of Gentiana lutea extracts and underlying molecular mechanisms is recommended.
T2  - Mutagenesis
T1  - The role of Gentiana lutea extracts in reducing UV-induced DNA damage
EP  - 80
IS  - 1
SP  - 71
VL  - 38
DO  - 10.1093/mutage/geac006
UR  - conv_990
ER  - 

@article{
author = "Cvetković, Stefana and Vuletić, Stefana and Vunduk, Jovana and Klaus, Anita and Mitić-Ćulafić, Dragana and Nikolić, Biljana",
year = "2023",
abstract = "Ultraviolet (UV) radiation can result in DNA damage, mainly through direct formation of pyrimidine dimers and generation of reactive oxygen species, which can lead to the skin disorders including cancer. In accordance with this, the use of natural antigenotoxins and/or antioxidants could contribute to human health protection. Considering that plants are rich in both, the aim of this study was to investigate UV-protective and antioxidative properties of yellow gentian (Gentiana lutea), being well established in pharmacopeias and traditional medicine. Tested extracts were derived from root and shoot of the in vitro cultivated plants. Prescreening of the genotoxic properties of UVC, UVA, and the extracts, as well as the extracts' antigenotoxicity were estimated by applying alkaline comet assay on normal fetal lung fibroblast (MRC-5) and human melanoma cells (Hs 294T). Antioxidant potential was tested in ferrous ions chelating ferric reducing antioxidant power and cupric reducing antioxidant capacity assays. Genotoxicity testing, which revealed moderate DNA-damaging potential of root extract on MRC-5 cells and high genotoxicity of shoot extract on both cell lines, pointed out nongenotoxic concentrations that could be used in antigenotoxicity assay. Doses of 63 and 3 J/cm(2) for UVC and UVA, respectively, were established for antigenotoxicity study, since they induced sufficient DNA damage without notable cytotoxicity. Results of antigenotoxicity revealed strong protective effect of both extracts against UVC (the highest inhibitions 58% and 47%) and UVA (the highest inhibitions 69% and 60%), in Hs 294T and MRC-5 cells, respectively. Study of the antioxidative properties demonstrated stronger activity of shoot extract. Results obtained proved to be encouraging but further research of the UV-protective role of Gentiana lutea extracts and underlying molecular mechanisms is recommended.",
journal = "Mutagenesis",
title = "The role of Gentiana lutea extracts in reducing UV-induced DNA damage",
pages = "80-71",
number = "1",
volume = "38",
doi = "10.1093/mutage/geac006",
url = "conv_990"
}

Cvetković, S., Vuletić, S., Vunduk, J., Klaus, A., Mitić-Ćulafić, D.,& Nikolić, B.. (2023). The role of Gentiana lutea extracts in reducing UV-induced DNA damage. in Mutagenesis, 38(1), 71-80.
https://doi.org/10.1093/mutage/geac006
conv_990

Cvetković S, Vuletić S, Vunduk J, Klaus A, Mitić-Ćulafić D, Nikolić B. The role of Gentiana lutea extracts in reducing UV-induced DNA damage. in Mutagenesis. 2023;38(1):71-80.
doi:10.1093/mutage/geac006
conv_990 .

Cvetković, Stefana, Vuletić, Stefana, Vunduk, Jovana, Klaus, Anita, Mitić-Ćulafić, Dragana, Nikolić, Biljana, "The role of Gentiana lutea extracts in reducing UV-induced DNA damage" in Mutagenesis, 38, no. 1 (2023):71-80,
https://doi.org/10.1093/mutage/geac006 .,
conv_990 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Radić, Danka
AU  - Sovljanski, Olja
AU  - Pezo, Lato
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/971
AB  - The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as "green" agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries-Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r(2) values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management.
PB  - MDPI AG
T2  - Antibiotics-Basel
T1  - Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens
IS  - 3
VL  - 12
DO  - 10.3390/antibiotics12030627
UR  - conv_1099
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Lazić, Vesna and Kozarski, Maja and Radić, Danka and Sovljanski, Olja and Pezo, Lato",
year = "2023",
abstract = "The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as "green" agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries-Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r(2) values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management.",
publisher = "MDPI AG",
journal = "Antibiotics-Basel",
title = "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens",
number = "3",
volume = "12",
doi = "10.3390/antibiotics12030627",
url = "conv_1099"
}

Vunduk, J., Klaus, A., Lazić, V., Kozarski, M., Radić, D., Sovljanski, O.,& Pezo, L.. (2023). Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics-Basel
MDPI AG., 12(3).
https://doi.org/10.3390/antibiotics12030627
conv_1099

Vunduk J, Klaus A, Lazić V, Kozarski M, Radić D, Sovljanski O, Pezo L. Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics-Basel. 2023;12(3).
doi:10.3390/antibiotics12030627
conv_1099 .

Vunduk, Jovana, Klaus, Anita, Lazić, Vesna, Kozarski, Maja, Radić, Danka, Sovljanski, Olja, Pezo, Lato, "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens" in Antibiotics-Basel, 12, no. 3 (2023),
https://doi.org/10.3390/antibiotics12030627 .,
conv_1099 .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - van Griensven, Leo
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Vunduk, Jovana
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/969
AB  - Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fit in perfectly as a novel market group known as nuts-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies arc increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, beta-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity.
PB  - KeAi Communications Co., Ltd.
T2  - Food Science and Human Wellness
T1  - Mushroom beta-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application
EP  - 396
IS  - 2
SP  - 378
VL  - 12
DO  - 10.1016/j.fshw.2022.07.040
UR  - conv_1040
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and van Griensven, Leo and Jakovljević, Dragica and Todorović, Nina and Wan-Mohtar, Wan Abd Al Qadr Imad and Vunduk, Jovana",
year = "2023",
abstract = "Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fit in perfectly as a novel market group known as nuts-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies arc increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, beta-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity.",
publisher = "KeAi Communications Co., Ltd.",
journal = "Food Science and Human Wellness",
title = "Mushroom beta-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application",
pages = "396-378",
number = "2",
volume = "12",
doi = "10.1016/j.fshw.2022.07.040",
url = "conv_1040"
}

Kozarski, M., Klaus, A., van Griensven, L., Jakovljević, D., Todorović, N., Wan-Mohtar, W. A. A. Q. I.,& Vunduk, J.. (2023). Mushroom beta-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness
KeAi Communications Co., Ltd.., 12(2), 378-396.
https://doi.org/10.1016/j.fshw.2022.07.040
conv_1040

Kozarski M, Klaus A, van Griensven L, Jakovljević D, Todorović N, Wan-Mohtar WAAQI, Vunduk J. Mushroom beta-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness. 2023;12(2):378-396.
doi:10.1016/j.fshw.2022.07.040
conv_1040 .

Kozarski, Maja, Klaus, Anita, van Griensven, Leo, Jakovljević, Dragica, Todorović, Nina, Wan-Mohtar, Wan Abd Al Qadr Imad, Vunduk, Jovana, "Mushroom beta-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application" in Food Science and Human Wellness, 12, no. 2 (2023):378-396,
https://doi.org/10.1016/j.fshw.2022.07.040 .,
conv_1040 .

TY  - JOUR
AU  - Doroski, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomašević, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekić, Ilija
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/965
AB  - Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50-90 degrees C, 10 ') were investigated and compared with the cooking method (80 degrees C, 30-60 ') to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60 degrees C for 20 ' and 30 '. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds.
T2  - Journal of Food Processing and Preservation
T1  - How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
IS  - 11
VL  - 46
DO  - 10.1111/jfpp.17142
UR  - conv_1045
ER  - 

@article{
author = "Doroski, Ana and Klaus, Anita and Nikolić, Biljana and Tomašević, Igor and Lazić, Vesna and Vunduk, Jovana and Djekić, Ilija",
year = "2022",
abstract = "Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50-90 degrees C, 10 ') were investigated and compared with the cooking method (80 degrees C, 30-60 ') to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60 degrees C for 20 ' and 30 '. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds.",
journal = "Journal of Food Processing and Preservation",
title = "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?",
number = "11",
volume = "46",
doi = "10.1111/jfpp.17142",
url = "conv_1045"
}

Doroski, A., Klaus, A., Nikolić, B., Tomašević, I., Lazić, V., Vunduk, J.,& Djekić, I.. (2022). How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation, 46(11).
https://doi.org/10.1111/jfpp.17142
conv_1045

Doroski A, Klaus A, Nikolić B, Tomašević I, Lazić V, Vunduk J, Djekić I. How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation. 2022;46(11).
doi:10.1111/jfpp.17142
conv_1045 .

Doroski, Ana, Klaus, Anita, Nikolić, Biljana, Tomašević, Igor, Lazić, Vesna, Vunduk, Jovana, Djekić, Ilija, "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?" in Journal of Food Processing and Preservation, 46, no. 11 (2022),
https://doi.org/10.1111/jfpp.17142 .,
conv_1045 .

TY  - JOUR
AU  - Ahmad, Nurfadzilah
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Dahlan, Nofri Yenita
AU  - Ghosh, Soumya
AU  - Muhammad-Sukki, Firdaus
AU  - Dufosse, Laurent
AU  - Bani, Nurul Aini
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/868
AB  - In 2015, approximately 195 countries agreed with the United Nations that by 2030, they would work to make the world a better place. There would be synergies in accomplishing the 17 Sustainable Development Goals (SDGs). Synergy using a single sustainable resource is critical to assist developing nations in achieving the SDGs as cost-effectively and efficiently possible. To use fungal dye resources, we proposed a combination of the zero hunger and affordable energy goals. Dyes are widely used in high-tech sectors, including food and energy. Natural dyes are more environment-friendly than synthetic dyes and may have medicinal benefits. Fungi are a natural source of dye that can be substituted for plants. For example, medicinal mushrooms offer a wide range of safe organic dyes that may be produced instantly, inexpensively, and in large quantities. Meanwhile, medicinal mushroom dyes may provide a less expensive choice for photovoltaic (PV) technology due to their non-toxic and environmentally friendly qualities. This agenda thoroughly explains the significance of pigments from medicinal mushrooms in culinary and solar PV applications. If executed effectively, such a large, unwieldy and ambitious agenda may lead the world towards inclusive and sustainable development.
PB  - MDPI AG
T2  - Sustainability
T1  - Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development
IS  - 21
VL  - 14
DO  - 10.3390/su142113894
UR  - conv_1058
ER  - 

@article{
author = "Ahmad, Nurfadzilah and Vunduk, Jovana and Klaus, Anita and Dahlan, Nofri Yenita and Ghosh, Soumya and Muhammad-Sukki, Firdaus and Dufosse, Laurent and Bani, Nurul Aini and Wan-Mohtar, Wan Abd Al Qadr Imad",
year = "2022",
abstract = "In 2015, approximately 195 countries agreed with the United Nations that by 2030, they would work to make the world a better place. There would be synergies in accomplishing the 17 Sustainable Development Goals (SDGs). Synergy using a single sustainable resource is critical to assist developing nations in achieving the SDGs as cost-effectively and efficiently possible. To use fungal dye resources, we proposed a combination of the zero hunger and affordable energy goals. Dyes are widely used in high-tech sectors, including food and energy. Natural dyes are more environment-friendly than synthetic dyes and may have medicinal benefits. Fungi are a natural source of dye that can be substituted for plants. For example, medicinal mushrooms offer a wide range of safe organic dyes that may be produced instantly, inexpensively, and in large quantities. Meanwhile, medicinal mushroom dyes may provide a less expensive choice for photovoltaic (PV) technology due to their non-toxic and environmentally friendly qualities. This agenda thoroughly explains the significance of pigments from medicinal mushrooms in culinary and solar PV applications. If executed effectively, such a large, unwieldy and ambitious agenda may lead the world towards inclusive and sustainable development.",
publisher = "MDPI AG",
journal = "Sustainability",
title = "Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development",
number = "21",
volume = "14",
doi = "10.3390/su142113894",
url = "conv_1058"
}

Ahmad, N., Vunduk, J., Klaus, A., Dahlan, N. Y., Ghosh, S., Muhammad-Sukki, F., Dufosse, L., Bani, N. A.,& Wan-Mohtar, W. A. A. Q. I.. (2022). Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development. in Sustainability
MDPI AG., 14(21).
https://doi.org/10.3390/su142113894
conv_1058

Ahmad N, Vunduk J, Klaus A, Dahlan NY, Ghosh S, Muhammad-Sukki F, Dufosse L, Bani NA, Wan-Mohtar WAAQI. Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development. in Sustainability. 2022;14(21).
doi:10.3390/su142113894
conv_1058 .

Ahmad, Nurfadzilah, Vunduk, Jovana, Klaus, Anita, Dahlan, Nofri Yenita, Ghosh, Soumya, Muhammad-Sukki, Firdaus, Dufosse, Laurent, Bani, Nurul Aini, Wan-Mohtar, Wan Abd Al Qadr Imad, "Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development" in Sustainability, 14, no. 21 (2022),
https://doi.org/10.3390/su142113894 .,
conv_1058 .

TY  - JOUR
AU  - Klaus, Anita
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Nikolić, Biljana
AU  - Cvetković, Stefana
AU  - Vunduk, Jovana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/823
AB  - Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation (EC50=1.710.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (EC50=2.910.01 mg TE/g). AE exhibited most pronounced ability to chelate ferrous ions (EC50=4.96 +/- 0.08 mg/mL) and to scavenge ABTS radicals (EC50=3.36 +/- 0.03 mg TE/g). beta -glucans and total phenols contributed most to the chelating ability and quenching of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and beta -glucans. Total proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans ATCC 10231 (MIC: 0.019-0.625 mg/mL; MFC: 0.039-2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC: 10.0-20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (IC50: 1.8 +/- 0.3-24.6 +/- 4.2 mg/mL) and normal lung MRC-5 fibroblasts (IC50: 17.0 +/- 4.2-42.1 +/- 6.1 mg/mL) showed that EN, and especially AE possess selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX, indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF-cultivated P. flabellatus mycelium could be considered as a valuable source of bioactive substances. Graphic abstract
PB  - Springer Science and Business Media B.V.
T2  - World Journal of Microbiology & Biotechnology
T1  - Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities
IS  - 1
VL  - 37
DO  - 10.1007/s11274-020-02980-6
UR  - conv_903
ER  - 

@article{
author = "Klaus, Anita and Wan-Mohtar, Wan Abd Al Qadr Imad and Nikolić, Biljana and Cvetković, Stefana and Vunduk, Jovana",
year = "2021",
abstract = "Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation (EC50=1.710.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (EC50=2.910.01 mg TE/g). AE exhibited most pronounced ability to chelate ferrous ions (EC50=4.96 +/- 0.08 mg/mL) and to scavenge ABTS radicals (EC50=3.36 +/- 0.03 mg TE/g). beta -glucans and total phenols contributed most to the chelating ability and quenching of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and beta -glucans. Total proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans ATCC 10231 (MIC: 0.019-0.625 mg/mL; MFC: 0.039-2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC: 10.0-20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (IC50: 1.8 +/- 0.3-24.6 +/- 4.2 mg/mL) and normal lung MRC-5 fibroblasts (IC50: 17.0 +/- 4.2-42.1 +/- 6.1 mg/mL) showed that EN, and especially AE possess selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX, indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF-cultivated P. flabellatus mycelium could be considered as a valuable source of bioactive substances. Graphic abstract",
publisher = "Springer Science and Business Media B.V.",
journal = "World Journal of Microbiology & Biotechnology",
title = "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities",
number = "1",
volume = "37",
doi = "10.1007/s11274-020-02980-6",
url = "conv_903"
}

Klaus, A., Wan-Mohtar, W. A. A. Q. I., Nikolić, B., Cvetković, S.,& Vunduk, J.. (2021). Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities. in World Journal of Microbiology & Biotechnology
Springer Science and Business Media B.V.., 37(1).
https://doi.org/10.1007/s11274-020-02980-6
conv_903

Klaus A, Wan-Mohtar WAAQI, Nikolić B, Cvetković S, Vunduk J. Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities. in World Journal of Microbiology & Biotechnology. 2021;37(1).
doi:10.1007/s11274-020-02980-6
conv_903 .

Klaus, Anita, Wan-Mohtar, Wan Abd Al Qadr Imad, Nikolić, Biljana, Cvetković, Stefana, Vunduk, Jovana, "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities" in World Journal of Microbiology & Biotechnology, 37, no. 1 (2021),
https://doi.org/10.1007/s11274-020-02980-6 .,
conv_903 .

TY  - JOUR
AU  - Klaus, Anita
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Nikolić, Biljana
AU  - Cvetković, Stefana
AU  - Vunduk, Jovana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/805
T2  - World Journal of Microbiology & Biotechnology
T1  - Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021)
IS  - 2
VL  - 37
DO  - 10.1007/s11274-021-03005-6
UR  - conv_905
ER  - 

@article{
author = "Klaus, Anita and Wan-Mohtar, Wan Abd Al Qadr Imad and Nikolić, Biljana and Cvetković, Stefana and Vunduk, Jovana",
year = "2021",
journal = "World Journal of Microbiology & Biotechnology",
title = "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021)",
number = "2",
volume = "37",
doi = "10.1007/s11274-021-03005-6",
url = "conv_905"
}

Klaus, A., Wan-Mohtar, W. A. A. Q. I., Nikolić, B., Cvetković, S.,& Vunduk, J.. (2021). Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021). in World Journal of Microbiology & Biotechnology, 37(2).
https://doi.org/10.1007/s11274-021-03005-6
conv_905

Klaus A, Wan-Mohtar WAAQI, Nikolić B, Cvetković S, Vunduk J. Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021). in World Journal of Microbiology & Biotechnology. 2021;37(2).
doi:10.1007/s11274-021-03005-6
conv_905 .

Klaus, Anita, Wan-Mohtar, Wan Abd Al Qadr Imad, Nikolić, Biljana, Cvetković, Stefana, Vunduk, Jovana, "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor-the evidence of potent in vitro biological activities (vol 37, 17, 2021)" in World Journal of Microbiology & Biotechnology, 37, no. 2 (2021),
https://doi.org/10.1007/s11274-021-03005-6 .,
conv_905 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Kozarski, Maja
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Klaus, Anita
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/793
AB  - Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still be called "functional". An examination was performed on selected characteristics of white and brown (Portobello) Agaricus bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree. Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety. Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward alpha-amylase. Nitrogen-rich packaging suppressed alpha-amylase and stimulated alpha-glucosidase in the white strain. Both the commercial packaging and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP, especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics. [GRAPHICS] .
PB  - Springer Science and Business Media Deutschland GmbH
T2  - European Food Research and Technology
T1  - Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus
EP  - 838
IS  - 4
SP  - 829
VL  - 247
DO  - 10.1007/s00217-020-03666-x
UR  - conv_908
ER  - 

@article{
author = "Vunduk, Jovana and Kozarski, Maja and Djekić, Ilija and Tomašević, Igor and Klaus, Anita",
year = "2021",
abstract = "Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still be called "functional". An examination was performed on selected characteristics of white and brown (Portobello) Agaricus bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree. Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety. Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward alpha-amylase. Nitrogen-rich packaging suppressed alpha-amylase and stimulated alpha-glucosidase in the white strain. Both the commercial packaging and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP, especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics. [GRAPHICS] .",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "European Food Research and Technology",
title = "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus",
pages = "838-829",
number = "4",
volume = "247",
doi = "10.1007/s00217-020-03666-x",
url = "conv_908"
}

Vunduk, J., Kozarski, M., Djekić, I., Tomašević, I.,& Klaus, A.. (2021). Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology
Springer Science and Business Media Deutschland GmbH., 247(4), 829-838.
https://doi.org/10.1007/s00217-020-03666-x
conv_908

Vunduk J, Kozarski M, Djekić I, Tomašević I, Klaus A. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology. 2021;247(4):829-838.
doi:10.1007/s00217-020-03666-x
conv_908 .

Vunduk, Jovana, Kozarski, Maja, Djekić, Ilija, Tomašević, Igor, Klaus, Anita, "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus" in European Food Research and Technology, 247, no. 4 (2021):829-838,
https://doi.org/10.1007/s00217-020-03666-x .,
conv_908 .

TY  - JOUR
AU  - Doroski, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomašević, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekić, Ilija
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/810
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQI(M)) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQI(E)), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health-beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value-added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach
IS  - 1
VL  - 45
DO  - 10.1111/jfpp.15096
UR  - conv_892
ER  - 

@article{
author = "Doroski, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomašević, Igor and Vunduk, Jovana and Lazić, Vesna and Djekić, Ilija",
year = "2021",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQI(M)) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQI(E)), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health-beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value-added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach",
number = "1",
volume = "45",
doi = "10.1111/jfpp.15096",
url = "conv_892"
}

Doroski, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomašević, I., Vunduk, J., Lazić, V.,& Djekić, I.. (2021). The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach. in Journal of Food Processing and Preservation
Wiley., 45(1).
https://doi.org/10.1111/jfpp.15096
conv_892

Doroski A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomašević I, Vunduk J, Lazić V, Djekić I. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach. in Journal of Food Processing and Preservation. 2021;45(1).
doi:10.1111/jfpp.15096
conv_892 .

Doroski, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomašević, Igor, Vunduk, Jovana, Lazić, Vesna, Djekić, Ilija, "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus-Total quality index approach" in Journal of Food Processing and Preservation, 45, no. 1 (2021),
https://doi.org/10.1111/jfpp.15096 .,
conv_892 .

TY  - JOUR
AU  - Novaković, Sasa
AU  - Djekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Đorđević, Vesna
AU  - Tomović, Vladimir
AU  - Kocić-Tanackov, Suncica
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/803
AB  - Craterellus cornucopioides decoction and its antioxidant and antimicrobial properties were examined in the first part of this study. The decoction expressed good antioxidant properties in vitro, measured by the ability of prevention of lipid peroxidation and ABTS radical scavenging method. Also, the antimicrobial properties of C. cornucopioides decoction showed that it inhibited most of the tested bacteria. These characteristic are of practical importance since they could contribute to the decreasing the risks associated with product manipulation and cross-contamination with foodborne pathogens. In the second part of this research, the decoction of mushroom was added to frankfurters and its influence on physicochemical, microbiological, and oxidative changes during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during six weeks of cold storage, contributing to extending the shelf life of the final product. Besides, the incorporation of the decoction into sausages resulted in higher values of hardness and chewiness, the attributes of the texture that consumers appreciate the most. Regarding the antioxidative properties of frankfurters extracts, an immediate improvement was obtained for sausages produced with the mushroom decoction. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and contribute to the extension of shelf life of cooked pork sausages during refrigerated storage.
T2  - Fleischwirtschaft
T1  - The potential of horn of plenty mushroom (Craterellus cornucopioides)
EP  - 106
IS  - 3
SP  - 100
VL  - 101
UR  - conv_922
ER  - 

@article{
author = "Novaković, Sasa and Djekić, Ilija and Klaus, Anita and Vunduk, Jovana and Đorđević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Suncica and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2021",
abstract = "Craterellus cornucopioides decoction and its antioxidant and antimicrobial properties were examined in the first part of this study. The decoction expressed good antioxidant properties in vitro, measured by the ability of prevention of lipid peroxidation and ABTS radical scavenging method. Also, the antimicrobial properties of C. cornucopioides decoction showed that it inhibited most of the tested bacteria. These characteristic are of practical importance since they could contribute to the decreasing the risks associated with product manipulation and cross-contamination with foodborne pathogens. In the second part of this research, the decoction of mushroom was added to frankfurters and its influence on physicochemical, microbiological, and oxidative changes during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during six weeks of cold storage, contributing to extending the shelf life of the final product. Besides, the incorporation of the decoction into sausages resulted in higher values of hardness and chewiness, the attributes of the texture that consumers appreciate the most. Regarding the antioxidative properties of frankfurters extracts, an immediate improvement was obtained for sausages produced with the mushroom decoction. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and contribute to the extension of shelf life of cooked pork sausages during refrigerated storage.",
journal = "Fleischwirtschaft",
title = "The potential of horn of plenty mushroom (Craterellus cornucopioides)",
pages = "106-100",
number = "3",
volume = "101",
url = "conv_922"
}

Novaković, S., Djekić, I., Klaus, A., Vunduk, J., Đorđević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2021). The potential of horn of plenty mushroom (Craterellus cornucopioides). in Fleischwirtschaft, 101(3), 100-106.
conv_922

Novaković S, Djekić I, Klaus A, Vunduk J, Đorđević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. The potential of horn of plenty mushroom (Craterellus cornucopioides). in Fleischwirtschaft. 2021;101(3):100-106.
conv_922 .

Novaković, Sasa, Djekić, Ilija, Klaus, Anita, Vunduk, Jovana, Đorđević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Suncica, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "The potential of horn of plenty mushroom (Craterellus cornucopioides)" in Fleischwirtschaft, 101, no. 3 (2021):100-106,
conv_922 .

TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Jakovljević, Dragica
AU  - Jadranin, Milka B.
AU  - Nikšić, Miomir
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/723
AB  - The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview
EP  - 735
IS  - 6
SP  - 721
VL  - 85
DO  - 10.2298/JSC190930129K
UR  - conv_851
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Vunduk, Jovana and Jakovljević, Dragica and Jadranin, Milka B. and Nikšić, Miomir",
year = "2020",
abstract = "The health promoting effects of hot water extracts obtained from fruiting bodies of the commercially cultivated mushroom Agaricus bisporus (AbHW) and the wild-growing mushroom Ganoderma resinaceum (GrHW) originating from northern Serbia are presented in this research. These abilities were compared in vitro by the prevention of lipid peroxidation (LPx) in a linoleic acid model system, inhibition of the angiotension converting I enzyme (ACE) that could help in the maintenance of a normal blood pressure level and strengthening the ability of the central cholinergic neuron by inhibiting the activity of acetylcholinesterase (AChE). Cytotoxic activities were observed towards selected human malignant (HeLa and K562) cell lines and normal-human peripheral blood mononuclear cells (PBMC). GrHW contains higher phenolics (5.9 g (100 g)(-1)), inhibition of LPx (EC50 = 1.07 mg mL(-1)), ACE (IC50 = 0.54 mg mL(-1)) and AChE (IC50 = 0.37 mg mL(-1)), and exhibited a significant selectivity in the antitumour action against HeLa (IC50 = 0.14 mg mL(-1)) and K562 (IC50 = 0.11 mg mL(-1)) cells. AbHW contained higher total protein (6.4 g (100 g)(-1)), carbohydrate (75.4 g (100 g)(-1)) and beta-glucan (55.1 g (100 g)(-1)) contents and induced significant proliferation of healthy PBMC from 152-116 % in the concentration range of 0.047-0.187 mg mL(-1). The difference in the biological activity of the extracts provides guidance on their use as functional food.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview",
pages = "735-721",
number = "6",
volume = "85",
doi = "10.2298/JSC190930129K",
url = "conv_851"
}

Kozarski, M., Klaus, A., Vunduk, J., Jakovljević, D., Jadranin, M. B.,& Nikšić, M.. (2020). Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 85(6), 721-735.
https://doi.org/10.2298/JSC190930129K
conv_851

Kozarski M, Klaus A, Vunduk J, Jakovljević D, Jadranin MB, Nikšić M. Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview. in Journal of the Serbian Chemical Society. 2020;85(6):721-735.
doi:10.2298/JSC190930129K
conv_851 .

Kozarski, Maja, Klaus, Anita, Vunduk, Jovana, Jakovljević, Dragica, Jadranin, Milka B., Nikšić, Miomir, "Health impact of the commercially cultivated mushroom Agaricus bisporus and the wild-growing mushroom Ganoderma resinaceum - A comparative overview" in Journal of the Serbian Chemical Society, 85, no. 6 (2020):721-735,
https://doi.org/10.2298/JSC190930129K .,
conv_851 .

TY  - JOUR
AU  - Novaković, Sasa
AU  - Djekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Đorđević, Vesna
AU  - Tomović, Vladimir
AU  - Kocić-Tanackov, Suncica
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/731
AB  - The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters
IS  - 8
VL  - 44
DO  - 10.1111/jfpp.14556
UR  - conv_849
ER  - 

@article{
author = "Novaković, Sasa and Djekić, Ilija and Klaus, Anita and Vunduk, Jovana and Đorđević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Suncica and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2020",
abstract = "The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters",
number = "8",
volume = "44",
doi = "10.1111/jfpp.14556",
url = "conv_849"
}

Novaković, S., Djekić, I., Klaus, A., Vunduk, J., Đorđević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 44(8).
https://doi.org/10.1111/jfpp.14556
conv_849

Novaković S, Djekić I, Klaus A, Vunduk J, Đorđević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation. 2020;44(8).
doi:10.1111/jfpp.14556
conv_849 .

Novaković, Sasa, Djekić, Ilija, Klaus, Anita, Vunduk, Jovana, Đorđević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Suncica, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters" in Journal of Food Processing and Preservation, 44, no. 8 (2020),
https://doi.org/10.1111/jfpp.14556 .,
conv_849 .

TY  - JOUR
AU  - Klaus, Anita
AU  - Petrović, Predrag
AU  - Vunduk, Jovana
AU  - Pavlović, Vladimir
AU  - van Griensven, Leo
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/708
AB  - Crude polysaccharide extracts derived from Agaricus bisporus (A), A. brasiliensis (B), and Phellinus linteus (P) were used for the synthesis of silver nanoparticles (AgNPs, labeled AAgNP, BAgNP, PAgNP, respectively) UV and FT-IR spectra, size distribution, and zeta potential of the respective particles were recorded, and TEM and SEM-EDS characterization was done. UV-Vis spectroscopy showed maximum absorbance at 415 mu for A, at 400 nm for P, and at 420 nm for B. SEM-EDS analysis showed BAgNP to consist of almost 90% of silver, while silver content in AAgNP and PAgNP was much lower, 46.5 and 52.3%, respectively. Individual extracts as well as the Ag-NPs were tested against a panel of clinically isolated and ATCC derived pathogens. In almost all cases minimum inhibitory concentration (MIC) was significantly lower than those of antibiotics, suggesting up to 100 times more effectivity. BAgNP, PAgNP, and AAgNP appeared very active against Pseudomonas aeruginosa ATCC 27853 (MIC: 0.19, 0.19, 0.97 mu g/mL, respectively). The same nanoparticles were also very effective toward Candida albicans ATCC 10231 (MIC: 0.39, 0.78, 0.97 mu g/mL, respectively). Our study indicates that the bactericidal effect of PAgNP, AAgNP, BAgNP on E. coli 25922 ATCC (MBC: 1.56, 0.97, 6.25 mu g/mL, respectively) is significantly more pronounced than that of amoxicillin. A pure solution of colloidal silver nanoparticles showed significantly weaker microbiostatic/microbiocidal potential than all tested mushroom extracts' AgNPs, as well as amoxicillin. Silver nanoparticles made with extracts of A, B, and P seem welcome as an addition to the inventory of antimicrobial compounds used in clinical medicine against bacterial and yeast infection.
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms
EP  - 883
IS  - 9
SP  - 869
VL  - 22
DO  - 10.1615/IntJMedMushrooms.2020035988
UR  - conv_884
ER  - 

@article{
author = "Klaus, Anita and Petrović, Predrag and Vunduk, Jovana and Pavlović, Vladimir and van Griensven, Leo",
year = "2020",
abstract = "Crude polysaccharide extracts derived from Agaricus bisporus (A), A. brasiliensis (B), and Phellinus linteus (P) were used for the synthesis of silver nanoparticles (AgNPs, labeled AAgNP, BAgNP, PAgNP, respectively) UV and FT-IR spectra, size distribution, and zeta potential of the respective particles were recorded, and TEM and SEM-EDS characterization was done. UV-Vis spectroscopy showed maximum absorbance at 415 mu for A, at 400 nm for P, and at 420 nm for B. SEM-EDS analysis showed BAgNP to consist of almost 90% of silver, while silver content in AAgNP and PAgNP was much lower, 46.5 and 52.3%, respectively. Individual extracts as well as the Ag-NPs were tested against a panel of clinically isolated and ATCC derived pathogens. In almost all cases minimum inhibitory concentration (MIC) was significantly lower than those of antibiotics, suggesting up to 100 times more effectivity. BAgNP, PAgNP, and AAgNP appeared very active against Pseudomonas aeruginosa ATCC 27853 (MIC: 0.19, 0.19, 0.97 mu g/mL, respectively). The same nanoparticles were also very effective toward Candida albicans ATCC 10231 (MIC: 0.39, 0.78, 0.97 mu g/mL, respectively). Our study indicates that the bactericidal effect of PAgNP, AAgNP, BAgNP on E. coli 25922 ATCC (MBC: 1.56, 0.97, 6.25 mu g/mL, respectively) is significantly more pronounced than that of amoxicillin. A pure solution of colloidal silver nanoparticles showed significantly weaker microbiostatic/microbiocidal potential than all tested mushroom extracts' AgNPs, as well as amoxicillin. Silver nanoparticles made with extracts of A, B, and P seem welcome as an addition to the inventory of antimicrobial compounds used in clinical medicine against bacterial and yeast infection.",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms",
pages = "883-869",
number = "9",
volume = "22",
doi = "10.1615/IntJMedMushrooms.2020035988",
url = "conv_884"
}

Klaus, A., Petrović, P., Vunduk, J., Pavlović, V.,& van Griensven, L.. (2020). The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 22(9), 869-883.
https://doi.org/10.1615/IntJMedMushrooms.2020035988
conv_884

Klaus A, Petrović P, Vunduk J, Pavlović V, van Griensven L. The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms. in International Journal of Medicinal Mushrooms. 2020;22(9):869-883.
doi:10.1615/IntJMedMushrooms.2020035988
conv_884 .

Klaus, Anita, Petrović, Predrag, Vunduk, Jovana, Pavlović, Vladimir, van Griensven, Leo, "The Antimicrobial Activities of Silver Nanoparticles Synthesized from Medicinal Mushrooms" in International Journal of Medicinal Mushrooms, 22, no. 9 (2020):869-883,
https://doi.org/10.1615/IntJMedMushrooms.2020035988 .,
conv_884 .

TY  - JOUR
AU  - Petrović, P.
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Carević, M.
AU  - Petković, M.
AU  - Vuković, N.
AU  - Cvetković, A.
AU  - Zizak, Zeljko
AU  - Bugarski, Branko
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/662
AB  - Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.
PB  - Elsevier Science Bv, Amsterdam
T2  - South African Journal of Botany
T1  - From mycelium to spores: A whole circle of biological potency of mosaic puffball
EP  - 160
SP  - 152
VL  - 123
DO  - 10.1016/j.sajb.2019.03.016
UR  - conv_783
ER  - 

@article{
author = "Petrović, P. and Vunduk, Jovana and Klaus, Anita and Carević, M. and Petković, M. and Vuković, N. and Cvetković, A. and Zizak, Zeljko and Bugarski, Branko",
year = "2019",
abstract = "Methanol extracts of mosaic puffball (Handkea utriformis, Bovistella utriformis, Lycoperdon utriforme, Calvatia utriformis - current name is a subject of debate), from three different stages - mycelium (HUMIC), immature (HUI) and mature fruiting bodies (HUM) were characterized and tested for antioxidant, antimicrobial and inhibitory activity on tyrosinase, acetyholinesterase (AChE), butyrylcholinesterase (BuChE) and 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA-R). Immature, edible, fruiting bodies were shown to be a good source of antioxidants (11.5 mg/g of extract) and cholesterol-lowering agent, lovastatin (234 mu g/g of extract), and exhibited significant antimicrobial activity. In addition, HUI showed good and selective AChE (4.48 mg/mL) and non-lovastatin related HMG-CoA-R inhibition (1.16 mg/mL), which all together suggests that regular consumption of it may have health benefits. Mature fruiting bodies, inedible due to powdery consistence, have been used in traditional medicine for wound treatment; their extract was relatively rich in free ergosterol (31.65 mg/g of extract), N-acetylglucosamine (24 mg/g of extract), alpha-tocopherol (4 mg/g of extract) and had best overall antioxidant activity, which was in correlation with its highest phenolic content (19.4 mg GAE/mL). It also exhibited significant tyrosinase inhibitory activity (0.22 mg/mL) and thus could be used in medicinal and cosmetic products for wound healing and bleaching. Mycelium, which can be easily grown in laboratory conditions did not have the same properties as, neither immature or mature fruiting bodies, although it showed prominent antimicrobial activity, notably against Pseudomonas aeruginosa (MIC = 0.0625 mg/mL) and could be a source of antimicrobial compounds.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "South African Journal of Botany",
title = "From mycelium to spores: A whole circle of biological potency of mosaic puffball",
pages = "160-152",
volume = "123",
doi = "10.1016/j.sajb.2019.03.016",
url = "conv_783"
}

Petrović, P., Vunduk, J., Klaus, A., Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Z.,& Bugarski, B.. (2019). From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany
Elsevier Science Bv, Amsterdam., 123, 152-160.
https://doi.org/10.1016/j.sajb.2019.03.016
conv_783

Petrović P, Vunduk J, Klaus A, Carević M, Petković M, Vuković N, Cvetković A, Zizak Z, Bugarski B. From mycelium to spores: A whole circle of biological potency of mosaic puffball. in South African Journal of Botany. 2019;123:152-160.
doi:10.1016/j.sajb.2019.03.016
conv_783 .

Petrović, P., Vunduk, Jovana, Klaus, Anita, Carević, M., Petković, M., Vuković, N., Cvetković, A., Zizak, Zeljko, Bugarski, Branko, "From mycelium to spores: A whole circle of biological potency of mosaic puffball" in South African Journal of Botany, 123 (2019):152-160,
https://doi.org/10.1016/j.sajb.2019.03.016 .,
conv_783 .

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  - https://riofh.iofh.bg.ac.rs/handle/123456789/642
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
UR  - conv_812
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",
url = "conv_812"
}

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
conv_812

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
conv_812 .

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 .,
conv_812 .

TY  - JOUR
AU  - Novaković, Sasa
AU  - Djekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Đorđević, Vesna
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Kocić-Tanackov, Suncica
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/637
AB  - The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  LT  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.
PB  - MDPI AG
T2  - Foods
T1  - The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
IS  - 12
VL  - 8
DO  - 10.3390/foods8120635
UR  - conv_822
ER  - 

@article{
author = "Novaković, Sasa and Djekić, Ilija and Klaus, Anita and Vunduk, Jovana and Đorđević, Vesna and Tomović, Vladimir and Sojić, Branislav and Kocić-Tanackov, Suncica and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  LT  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.",
publisher = "MDPI AG",
journal = "Foods",
title = "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage",
number = "12",
volume = "8",
doi = "10.3390/foods8120635",
url = "conv_822"
}

Novaković, S., Djekić, I., Klaus, A., Vunduk, J., Đorđević, V., Tomović, V., Sojić, B., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods
MDPI AG., 8(12).
https://doi.org/10.3390/foods8120635
conv_822

Novaković S, Djekić I, Klaus A, Vunduk J, Đorđević V, Tomović V, Sojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods. 2019;8(12).
doi:10.3390/foods8120635
conv_822 .

Novaković, Sasa, Djekić, Ilija, Klaus, Anita, Vunduk, Jovana, Đorđević, Vesna, Tomović, Vladimir, Sojić, Branislav, Kocić-Tanackov, Suncica, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage" in Foods, 8, no. 12 (2019),
https://doi.org/10.3390/foods8120635 .,
conv_822 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Mohamad, Shaiful Azuar
AU  - Abd Halim, Nur Hafizati
AU  - Dzomir, Ahmad Zainuri Mohd
AU  - Zizak, Zeljko
AU  - Klaus, Anita
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/682
AB  - Foodborne bacteria biofilms present a major concern for the food industry. Although their numerous biological activities are well established, there is little research to date on the use of polysaccharides of mushroom origin as a possible solution for preventing biofilm formation. Therefore, the aim of this study was to examine the anti adhesion and antibiofilm effects of several types of Pleurotus flabellatus strain Mynuk polysaccharide extracts (PFSMpe), produced by air-lift submerged fermentation, against American Type Culture Collection (ATCC) and clinical strains of foodborne bacteria, as well as the cytotoxicity of these extracts. PFSMpe exhibited antiadhesion activity toward clinical isolates, and the percentage of adhesion inhibition was highest for water (WE) and exopolysaccharide (EXOPE) extracts (> 50%) against Enterococcus faecalis. Selected ATCC strains were more resistant than clinical strains, indicating the antiquorum sensing mechanism of PFSMpe action. Antibiofilm activity was similar to antiadhesion activity and WE showed the strongest effect, again on E. faecalis. Differences in antiadhesion and antibiofilm effects of PFSMpe may be explained by differences in chemical composition, with crude extracts showing greater efficiency due to a synergistic effect. PFSMpe did not exhibit cyctotoxic activity against normal human cell lines. Overall, the findings of this study show that PFSMpe represents a promising novel strategy against bacterial biofilms.
PB  - Elsevier
T2  - LWT-Food Science and Technology
T1  - Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens
VL  - 112
DO  - 10.1016/j.lwt.2019.05.119
UR  - conv_788
ER  - 

@article{
author = "Vunduk, Jovana and Wan-Mohtar, Wan Abd Al Qadr Imad and Mohamad, Shaiful Azuar and Abd Halim, Nur Hafizati and Dzomir, Ahmad Zainuri Mohd and Zizak, Zeljko and Klaus, Anita",
year = "2019",
abstract = "Foodborne bacteria biofilms present a major concern for the food industry. Although their numerous biological activities are well established, there is little research to date on the use of polysaccharides of mushroom origin as a possible solution for preventing biofilm formation. Therefore, the aim of this study was to examine the anti adhesion and antibiofilm effects of several types of Pleurotus flabellatus strain Mynuk polysaccharide extracts (PFSMpe), produced by air-lift submerged fermentation, against American Type Culture Collection (ATCC) and clinical strains of foodborne bacteria, as well as the cytotoxicity of these extracts. PFSMpe exhibited antiadhesion activity toward clinical isolates, and the percentage of adhesion inhibition was highest for water (WE) and exopolysaccharide (EXOPE) extracts (> 50%) against Enterococcus faecalis. Selected ATCC strains were more resistant than clinical strains, indicating the antiquorum sensing mechanism of PFSMpe action. Antibiofilm activity was similar to antiadhesion activity and WE showed the strongest effect, again on E. faecalis. Differences in antiadhesion and antibiofilm effects of PFSMpe may be explained by differences in chemical composition, with crude extracts showing greater efficiency due to a synergistic effect. PFSMpe did not exhibit cyctotoxic activity against normal human cell lines. Overall, the findings of this study show that PFSMpe represents a promising novel strategy against bacterial biofilms.",
publisher = "Elsevier",
journal = "LWT-Food Science and Technology",
title = "Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens",
volume = "112",
doi = "10.1016/j.lwt.2019.05.119",
url = "conv_788"
}

Vunduk, J., Wan-Mohtar, W. A. A. Q. I., Mohamad, S. A., Abd Halim, N. H., Dzomir, A. Z. M., Zizak, Z.,& Klaus, A.. (2019). Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens. in LWT-Food Science and Technology
Elsevier., 112.
https://doi.org/10.1016/j.lwt.2019.05.119
conv_788

Vunduk J, Wan-Mohtar WAAQI, Mohamad SA, Abd Halim NH, Dzomir AZM, Zizak Z, Klaus A. Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens. in LWT-Food Science and Technology. 2019;112.
doi:10.1016/j.lwt.2019.05.119
conv_788 .

Vunduk, Jovana, Wan-Mohtar, Wan Abd Al Qadr Imad, Mohamad, Shaiful Azuar, Abd Halim, Nur Hafizati, Dzomir, Ahmad Zainuri Mohd, Zizak, Zeljko, Klaus, Anita, "Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens" in LWT-Food Science and Technology, 112 (2019),
https://doi.org/10.1016/j.lwt.2019.05.119 .,
conv_788 .

TY  - CONF
AU  - Novaković, S.
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/650
AB  - The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference Meatcon2019
T1  - An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012089
UR  - conv_826
ER  - 

@conference{
author = "Novaković, S. and Djekić, Ilija and Vunduk, Jovana and Klaus, Anita and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference Meatcon2019",
title = "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012089",
url = "conv_826"
}

Novaković, S., Djekić, I., Vunduk, J., Klaus, A., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference Meatcon2019
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012089
conv_826

Novaković S, Djekić I, Vunduk J, Klaus A, Lorenzo JM, Barba FJ, Tomašević I. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference Meatcon2019. 2019;333.
doi:10.1088/1755-1315/333/1/012089
conv_826 .

Novaković, S., Djekić, Ilija, Vunduk, Jovana, Klaus, Anita, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products" in 60th International Meat Industry Conference Meatcon2019, 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012089 .,
conv_826 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Djekić, Ilija
AU  - Petrović, Predrag
AU  - Tomašević, Igor
AU  - Kozarski, Maja
AU  - Despotović, Sasa
AU  - Nikšić, Miomir
AU  - Klaus, Anita
PY  - 2018
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/616
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
UR  - conv_731
ER  - 

@article{
author = "Vunduk, Jovana and Djekić, Ilija and Petrović, Predrag and Tomašević, 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",
url = "conv_731"
}

Vunduk, J., Djekić, I., Petrović, P., Tomašević, 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
conv_731

Vunduk J, Djekić I, Petrović P, Tomašević 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
conv_731 .

Vunduk, Jovana, Djekić, Ilija, Petrović, Predrag, Tomašević, 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 .,
conv_731 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomašević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/569
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
UR  - conv_663
ER  - 

@article{
author = "Djekić, Ilija and Vunduk, Jovana and Tomašević, 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",
url = "conv_663"
}

Djekić, I., Vunduk, J., Tomašević, 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
conv_663

Djekić I, Vunduk J, Tomašević 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
conv_663 .

Djekić, Ilija, Vunduk, Jovana, Tomašević, 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 .,
conv_663 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomašević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/549
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
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
UR  - conv_648
ER  - 

@article{
author = "Djekić, Ilija and Vunduk, Jovana and Tomašević, 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",
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",
url = "conv_648"
}

Djekić, I., Vunduk, J., Tomašević, 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., 78, 82-89.
https://doi.org/10.1016/j.lwt.2016.12.036
conv_648

Djekić I, Vunduk J, Tomašević 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
conv_648 .

Djekić, Ilija, Vunduk, Jovana, Tomašević, 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 .,
conv_648 .

TY  - CONF
AU  - Zizak, Zeljko
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Nikšić, Miomir
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/495
PB  - Elsevier Sci Ltd, Oxford
C3  - European Journal of Cancer
T1  - In vitro antitumor cytotoxicity of some macrofungi extracts
EP  - S124
SP  - S124
VL  - 61
DO  - 10.1016/S0959-8049(16)61439-9
UR  - conv_721
ER  - 

@conference{
author = "Zizak, Zeljko and Klaus, Anita and Kozarski, Maja and Vunduk, Jovana and Nikšić, Miomir",
year = "2016",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "European Journal of Cancer",
title = "In vitro antitumor cytotoxicity of some macrofungi extracts",
pages = "S124-S124",
volume = "61",
doi = "10.1016/S0959-8049(16)61439-9",
url = "conv_721"
}

Zizak, Z., Klaus, A., Kozarski, M., Vunduk, J.,& Nikšić, M.. (2016). In vitro antitumor cytotoxicity of some macrofungi extracts. in European Journal of Cancer
Elsevier Sci Ltd, Oxford., 61, S124-S124.
https://doi.org/10.1016/S0959-8049(16)61439-9
conv_721

Zizak Z, Klaus A, Kozarski M, Vunduk J, Nikšić M. In vitro antitumor cytotoxicity of some macrofungi extracts. in European Journal of Cancer. 2016;61:S124-S124.
doi:10.1016/S0959-8049(16)61439-9
conv_721 .

Zizak, Zeljko, Klaus, Anita, Kozarski, Maja, Vunduk, Jovana, Nikšić, Miomir, "In vitro antitumor cytotoxicity of some macrofungi extracts" in European Journal of Cancer, 61 (2016):S124-S124,
https://doi.org/10.1016/S0959-8049(16)61439-9 .,
conv_721 .

TY  - JOUR
AU  - Petrović, Predrag
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Nikšić, Miomir
AU  - Zizak, Zeljko
AU  - Vuković, Nebojša
AU  - Sekularac, Gavrilo
AU  - Drmanić, Sasa
AU  - Bugarski, Branko
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/483
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
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
UR  - conv_600
ER  - 

@article{
author = "Petrović, Predrag and Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Nikšić, Miomir and Zizak, Zeljko and Vuković, Nebojša and Sekularac, Gavrilo and Drmanić, Sasa 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",
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",
url = "conv_600"
}

Petrović, P., Vunduk, J., Klaus, A., Kozarski, M., Nikšić, M., Zizak, Z., Vuković, N., Sekularac, G., Drmanić, S.,& Bugarski, B.. (2016). Biological potential of puffballs: A comparative analysis. in Journal of Functional Foods
Elsevier., 21, 36-49.
https://doi.org/10.1016/j.jff.2015.11.039
conv_600

Petrović P, Vunduk J, Klaus A, Kozarski M, Nikšić M, Zizak Z, Vuković N, Sekularac 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
conv_600 .

Petrović, Predrag, Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Nikšić, Miomir, Zizak, Zeljko, Vuković, Nebojša, Sekularac, Gavrilo, Drmanić, Sasa, 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 .,
conv_600 .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Đorđević, Radovan
AU  - Miladinović, Zoran
AU  - Jovanović, Ljubinko
AU  - Nikšić, Miomir
AU  - van Griensven, Leo
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/460
AB  - Kaolinite and the modified natural zeolite minazel plus (M+) were used as supplements in substrate used for the production of the medicinal mushroom Grifola frondosa. Growth stimulation, expressed as yield and biological efficiency, was observed when M+ (1%) was added. The production cycle was shortened by half as a result of the zeolites' ion-exchange ability, stimulation of enzyme activity, and water retain capacity. Inductively coupled plasma optical emission spectrometry of fruiting bodies showed the absence of heavy metals (arsenic, cadmium, and lead), whereas the concentration of calcium increased greatly and the concentrations of iron, magnesium, and zinc increased moderately under the influence of M+. Solid-state nuclear magnetic resonance showed a positive impact on the beta-glucanratio, which could have been caused by the epimerization reaction stimulated by zeolites. The functionality of the mushroom was evaluated through several antioxidant activity assays, and in all cases a positive effect was established: M+ was statistically more effective in comparison with kaolinite. A strong correlation was established between the antioxidative activity of cultivated fruiting bodies and the tested compounds (total phenolic compounds, carbohydrates, and minerals).
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `
EP  - 792
IS  - 9
SP  - 781
VL  - 18
DO  - 10.1615/IntJMedMushrooms.v18.i9.30
UR  - conv_634
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Đorđević, Radovan and Miladinović, Zoran and Jovanović, Ljubinko and Nikšić, Miomir and van Griensven, Leo",
year = "2016",
abstract = "Kaolinite and the modified natural zeolite minazel plus (M+) were used as supplements in substrate used for the production of the medicinal mushroom Grifola frondosa. Growth stimulation, expressed as yield and biological efficiency, was observed when M+ (1%) was added. The production cycle was shortened by half as a result of the zeolites' ion-exchange ability, stimulation of enzyme activity, and water retain capacity. Inductively coupled plasma optical emission spectrometry of fruiting bodies showed the absence of heavy metals (arsenic, cadmium, and lead), whereas the concentration of calcium increased greatly and the concentrations of iron, magnesium, and zinc increased moderately under the influence of M+. Solid-state nuclear magnetic resonance showed a positive impact on the beta-glucanratio, which could have been caused by the epimerization reaction stimulated by zeolites. The functionality of the mushroom was evaluated through several antioxidant activity assays, and in all cases a positive effect was established: M+ was statistically more effective in comparison with kaolinite. A strong correlation was established between the antioxidative activity of cultivated fruiting bodies and the tested compounds (total phenolic compounds, carbohydrates, and minerals).",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `",
pages = "792-781",
number = "9",
volume = "18",
doi = "10.1615/IntJMedMushrooms.v18.i9.30",
url = "conv_634"
}

Vunduk, J., Klaus, A., Kozarski, M., Đorđević, R., Miladinović, Z., Jovanović, L., Nikšić, M.,& van Griensven, L.. (2016). Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 18(9), 781-792.
https://doi.org/10.1615/IntJMedMushrooms.v18.i9.30
conv_634

Vunduk J, Klaus A, Kozarski M, Đorđević R, Miladinović Z, Jovanović L, Nikšić M, van Griensven L. Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `. in International Journal of Medicinal Mushrooms. 2016;18(9):781-792.
doi:10.1615/IntJMedMushrooms.v18.i9.30
conv_634 .

Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Đorđević, Radovan, Miladinović, Zoran, Jovanović, Ljubinko, Nikšić, Miomir, van Griensven, Leo, "Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `" in International Journal of Medicinal Mushrooms, 18, no. 9 (2016):781-792,
https://doi.org/10.1615/IntJMedMushrooms.v18.i9.30 .,
conv_634 .

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  - https://riofh.iofh.bg.ac.rs/handle/123456789/390
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 AG
T2  - Molecules
T1  - Antioxidants of Edible Mushrooms
EP  - 19525
IS  - 10
SP  - 19489
VL  - 20
DO  - 10.3390/molecules201019489
UR  - conv_578
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 AG",
journal = "Molecules",
title = "Antioxidants of Edible Mushrooms",
pages = "19525-19489",
number = "10",
volume = "20",
doi = "10.3390/molecules201019489",
url = "conv_578"
}

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 AG., 20(10), 19489-19525.
https://doi.org/10.3390/molecules201019489
conv_578

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
conv_578 .

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 .,
conv_578 .