TY  - JOUR
AU  - Sasic Zorić, Ljiljana
AU  - Janjusević, Ljiljana
AU  - Djisalov, Mila
AU  - Knezić, Teodora
AU  - Vunduk, Jovana
AU  - Milenković, Ivanka
AU  - Gadjanski, Ivana
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1002
AB  - Simple Summary The green mold disease caused by the pathogenic fungi Trichoderma spp. is the most harmful disease for edible mushroom production. This disease's harmful effect is due to the belated detection of the green mold disease, which occurs when the damage to the yield is irreversible. Severe epidemics of green mold started during the 1980s and 1990s in Europe and America and triggered the development of molecular approaches for the monitoring and detection of Trichoderma. The most promising molecular tools are nucleic acid (NA)-based methods. In this review, we discuss the currently most-used molecular methods for green mold detection and introduce an NA-based isothermal amplification methodology suitable for the development of point-of-need (PON) devices for field applications in detecting this disease. Due to the evident aggressive nature of green mold and the consequently huge economic damage it causes for producers of edible mushrooms, there is an urgent need for prevention and infection control measures, which should be based on the early detection of various Trichoderma spp. as green mold causative agents. The most promising current diagnostic tools are based on molecular methods, although additional optimization for real-time, in-field detection is still required. In the first part of this review, we briefly discuss cultivation-based methods and continue with the secondary metabolite-based methods. Furthermore, we present an overview of the commonly used molecular methods for Trichoderma species/strain detection. Additionally, we also comment on the potential of genomic approaches for green mold detection. In the last part, we discuss fast screening molecular methods for the early detection of Trichoderma infestation with the potential for in-field, point-of-need (PON) application, focusing on isothermal amplification methods. Finally, current challenges and future perspectives in Trichoderma diagnostics are summarized in the conclusions.
PB  - MDPI AG
T2  - Biology-Basel
T1  - Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production
IS  - 2
VL  - 12
DO  - 10.3390/biology12020299
UR  - conv_1084
ER  - 

@article{
author = "Sasic Zorić, Ljiljana and Janjusević, Ljiljana and Djisalov, Mila and Knezić, Teodora and Vunduk, Jovana and Milenković, Ivanka and Gadjanski, Ivana",
year = "2023",
abstract = "Simple Summary The green mold disease caused by the pathogenic fungi Trichoderma spp. is the most harmful disease for edible mushroom production. This disease's harmful effect is due to the belated detection of the green mold disease, which occurs when the damage to the yield is irreversible. Severe epidemics of green mold started during the 1980s and 1990s in Europe and America and triggered the development of molecular approaches for the monitoring and detection of Trichoderma. The most promising molecular tools are nucleic acid (NA)-based methods. In this review, we discuss the currently most-used molecular methods for green mold detection and introduce an NA-based isothermal amplification methodology suitable for the development of point-of-need (PON) devices for field applications in detecting this disease. Due to the evident aggressive nature of green mold and the consequently huge economic damage it causes for producers of edible mushrooms, there is an urgent need for prevention and infection control measures, which should be based on the early detection of various Trichoderma spp. as green mold causative agents. The most promising current diagnostic tools are based on molecular methods, although additional optimization for real-time, in-field detection is still required. In the first part of this review, we briefly discuss cultivation-based methods and continue with the secondary metabolite-based methods. Furthermore, we present an overview of the commonly used molecular methods for Trichoderma species/strain detection. Additionally, we also comment on the potential of genomic approaches for green mold detection. In the last part, we discuss fast screening molecular methods for the early detection of Trichoderma infestation with the potential for in-field, point-of-need (PON) application, focusing on isothermal amplification methods. Finally, current challenges and future perspectives in Trichoderma diagnostics are summarized in the conclusions.",
publisher = "MDPI AG",
journal = "Biology-Basel",
title = "Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production",
number = "2",
volume = "12",
doi = "10.3390/biology12020299",
url = "conv_1084"
}

Sasic Zorić, L., Janjusević, L., Djisalov, M., Knezić, T., Vunduk, J., Milenković, I.,& Gadjanski, I.. (2023). Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production. in Biology-Basel
MDPI AG., 12(2).
https://doi.org/10.3390/biology12020299
conv_1084

Sasic Zorić L, Janjusević L, Djisalov M, Knezić T, Vunduk J, Milenković I, Gadjanski I. Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production. in Biology-Basel. 2023;12(2).
doi:10.3390/biology12020299
conv_1084 .

Sasic Zorić, Ljiljana, Janjusević, Ljiljana, Djisalov, Mila, Knezić, Teodora, Vunduk, Jovana, Milenković, Ivanka, Gadjanski, Ivana, "Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production" in Biology-Basel, 12, no. 2 (2023),
https://doi.org/10.3390/biology12020299 .,
conv_1084 .

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  - CHAP
AU  - Petrović, P
AU  - Vunduk, Jovana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/874
AB  - Mushrooms have been used in traditional medicine for centuries, although only relatively recently they have become a subject of intensive studies as a source of potential drugs and products that could be used in the treatment of many disorders. Mushroom-forming fungi are shown to produce a vast number of unique metabolites that exhibit various biological effects; these include polysaccharides, terpenoids, polyketides, and amino compounds. The most studied use of mushrooms is for cancer treatment; mushrooms are a source of both compounds with direct antitumor effect, as well as immunomodulating polysaccharides (particularly ß-glucans), which have been shown to stimulate the host's immune system and immunological response to cancer cells. Glucan-based mushroom products, such as lentinan from Lentinula edodes and PSK from Trametes versicolor, are clinically proven to be beneficial in the treatment of certain cancer types. Mushrooms are also known to be a source of potent cytotoxic compounds, such are illudins, clitocine, and ganoderic acids. As microbial resistance to antibiotics is becoming more and more prevalent, mushrooms are seen as a good source of new classes of compounds with antimicrobial activity, some of which, such as pleuromutilin, have led to the synthesis of new drugs that have been recently approved for use in humans. Psychedelic mushrooms and psilocybin have also been studied as breakthrough therapies for depression. Mushroom consumption has been associated with beneficial effects on sugar and lipid metabolism, which led to increased interest in research of mushroom product use in the treatment of metabolic disorders. Although mushrooms are often presumed to be a rich source of certain compounds with vitamin activity, this may not be the case. However, mushroom production can be manipulated to obtain higher yields of physiologically active compounds, such as vitamin D.
PB  - CRC Press
T2  - Wild Mushrooms: Characteristics, Nutrition, and Processing
T1  - Nature and chemistry of bioactive components of wild edible mushrooms
EP  - 257
SP  - 211
DO  - 10.1201/9781003152583-10
UR  - conv_1127
ER  - 

@inbook{
author = "Petrović, P and Vunduk, Jovana",
year = "2022",
abstract = "Mushrooms have been used in traditional medicine for centuries, although only relatively recently they have become a subject of intensive studies as a source of potential drugs and products that could be used in the treatment of many disorders. Mushroom-forming fungi are shown to produce a vast number of unique metabolites that exhibit various biological effects; these include polysaccharides, terpenoids, polyketides, and amino compounds. The most studied use of mushrooms is for cancer treatment; mushrooms are a source of both compounds with direct antitumor effect, as well as immunomodulating polysaccharides (particularly ß-glucans), which have been shown to stimulate the host's immune system and immunological response to cancer cells. Glucan-based mushroom products, such as lentinan from Lentinula edodes and PSK from Trametes versicolor, are clinically proven to be beneficial in the treatment of certain cancer types. Mushrooms are also known to be a source of potent cytotoxic compounds, such are illudins, clitocine, and ganoderic acids. As microbial resistance to antibiotics is becoming more and more prevalent, mushrooms are seen as a good source of new classes of compounds with antimicrobial activity, some of which, such as pleuromutilin, have led to the synthesis of new drugs that have been recently approved for use in humans. Psychedelic mushrooms and psilocybin have also been studied as breakthrough therapies for depression. Mushroom consumption has been associated with beneficial effects on sugar and lipid metabolism, which led to increased interest in research of mushroom product use in the treatment of metabolic disorders. Although mushrooms are often presumed to be a rich source of certain compounds with vitamin activity, this may not be the case. However, mushroom production can be manipulated to obtain higher yields of physiologically active compounds, such as vitamin D.",
publisher = "CRC Press",
journal = "Wild Mushrooms: Characteristics, Nutrition, and Processing",
booktitle = "Nature and chemistry of bioactive components of wild edible mushrooms",
pages = "257-211",
doi = "10.1201/9781003152583-10",
url = "conv_1127"
}

Petrović, P.,& Vunduk, J.. (2022). Nature and chemistry of bioactive components of wild edible mushrooms. in Wild Mushrooms: Characteristics, Nutrition, and Processing
CRC Press., 211-257.
https://doi.org/10.1201/9781003152583-10
conv_1127

Petrović P, Vunduk J. Nature and chemistry of bioactive components of wild edible mushrooms. in Wild Mushrooms: Characteristics, Nutrition, and Processing. 2022;:211-257.
doi:10.1201/9781003152583-10
conv_1127 .

Petrović, P, Vunduk, Jovana, "Nature and chemistry of bioactive components of wild edible mushrooms" in Wild Mushrooms: Characteristics, Nutrition, and Processing (2022):211-257,
https://doi.org/10.1201/9781003152583-10 .,
conv_1127 .

TY  - CHAP
AU  - Vunduk, Jovana
AU  - Tura, D
AU  - Biketova, A.Y
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/873
AB  - Higher fungi (Basidiomycetes) have been heavily researched in the last two decades, which makes the beginning of the 21st century known as the age of fungiceuticals. The wide pool of in vitro and in vivo data, as well as clinical studies, promise us miraculous natural agents. However, the industry has its own stance in the case of mushroom nutraceuticals. This chapter provides the overview of different aspects of medicinal mushroom commercialization: from the explanation of this new segment of products, over proper fungal material identification, choosing the raw material, dosing, bioavailability and drug delivery systems, safety and quality, organic certification, strategies in formulating them, to emerging fields of potential use, including antiviral products. Each of these aspects is discussed from both the positive and negative side present in today's industry and market.
PB  - CRC Press
T2  - Wild Mushrooms: Characteristics, Nutrition, and Processing
T1  - Medicinal mushroom nutraceutical commercialization: Two sides of a coin
EP  - 131
SP  - 89
DO  - 10.1201/9781003152583-5
UR  - conv_1126
ER  - 

@inbook{
author = "Vunduk, Jovana and Tura, D and Biketova, A.Y",
year = "2022",
abstract = "Higher fungi (Basidiomycetes) have been heavily researched in the last two decades, which makes the beginning of the 21st century known as the age of fungiceuticals. The wide pool of in vitro and in vivo data, as well as clinical studies, promise us miraculous natural agents. However, the industry has its own stance in the case of mushroom nutraceuticals. This chapter provides the overview of different aspects of medicinal mushroom commercialization: from the explanation of this new segment of products, over proper fungal material identification, choosing the raw material, dosing, bioavailability and drug delivery systems, safety and quality, organic certification, strategies in formulating them, to emerging fields of potential use, including antiviral products. Each of these aspects is discussed from both the positive and negative side present in today's industry and market.",
publisher = "CRC Press",
journal = "Wild Mushrooms: Characteristics, Nutrition, and Processing",
booktitle = "Medicinal mushroom nutraceutical commercialization: Two sides of a coin",
pages = "131-89",
doi = "10.1201/9781003152583-5",
url = "conv_1126"
}

Vunduk, J., Tura, D.,& Biketova, A.Y. (2022). Medicinal mushroom nutraceutical commercialization: Two sides of a coin. in Wild Mushrooms: Characteristics, Nutrition, and Processing
CRC Press., 89-131.
https://doi.org/10.1201/9781003152583-5
conv_1126

Vunduk J, Tura D, Biketova A. Medicinal mushroom nutraceutical commercialization: Two sides of a coin. in Wild Mushrooms: Characteristics, Nutrition, and Processing. 2022;:89-131.
doi:10.1201/9781003152583-5
conv_1126 .

Vunduk, Jovana, Tura, D, Biketova, A.Y, "Medicinal mushroom nutraceutical commercialization: Two sides of a coin" in Wild Mushrooms: Characteristics, Nutrition, and Processing (2022):89-131,
https://doi.org/10.1201/9781003152583-5 .,
conv_1126 .

TY  - JOUR
AU  - Omerović, Nejra
AU  - Djisalov, Mila
AU  - Zivojević, Kristina
AU  - Mladenović, Minja
AU  - Vunduk, Jovana
AU  - Milenković, Ivanka
AU  - Knežević, Nikola Z.
AU  - Gadjanski, Ivana
AU  - Vidić, Jasmina
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/816
AB  - The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long-term high-quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet these challenges. Furthermore, consumers expect and demand sustainable packaging materials that would reduce environmental problems associated with plastic waste. In this review, we discuss antimicrobial composite materials for active food packaging applications that combine highly efficient antibacterial nanoparticles (i.e., metal, metal oxide, mesoporous silica and graphene-based nanomaterials) with biodegradable and environmentally friendly green polymers (i.e., gelatin, alginate, cellulose, and chitosan) obtained from plants, bacteria, and animals. In addition, innovative syntheses and processing techniques used to obtain active and safe packaging are showcased. Implementation of such green active packaging can significantly reduce the risk of foodborne pathogen outbreaks, improve food safety and quality, and minimize product losses, while reducing waste and maintaining sustainability.
T2  - Comprehensive Reviews in Food Science and Food Safety
T1  - Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications
EP  - 2454
IS  - 3
SP  - 2428
VL  - 20
DO  - 10.1111/1541-4337.12727
UR  - conv_914
ER  - 

@article{
author = "Omerović, Nejra and Djisalov, Mila and Zivojević, Kristina and Mladenović, Minja and Vunduk, Jovana and Milenković, Ivanka and Knežević, Nikola Z. and Gadjanski, Ivana and Vidić, Jasmina",
year = "2021",
abstract = "The food industry faces numerous challenges to assure provision of tasty and convenient food that possesses extended shelf life and shows long-term high-quality preservation. Research and development of antimicrobial materials for food applications have provided active antibacterial packaging technologies that are able to meet these challenges. Furthermore, consumers expect and demand sustainable packaging materials that would reduce environmental problems associated with plastic waste. In this review, we discuss antimicrobial composite materials for active food packaging applications that combine highly efficient antibacterial nanoparticles (i.e., metal, metal oxide, mesoporous silica and graphene-based nanomaterials) with biodegradable and environmentally friendly green polymers (i.e., gelatin, alginate, cellulose, and chitosan) obtained from plants, bacteria, and animals. In addition, innovative syntheses and processing techniques used to obtain active and safe packaging are showcased. Implementation of such green active packaging can significantly reduce the risk of foodborne pathogen outbreaks, improve food safety and quality, and minimize product losses, while reducing waste and maintaining sustainability.",
journal = "Comprehensive Reviews in Food Science and Food Safety",
title = "Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications",
pages = "2454-2428",
number = "3",
volume = "20",
doi = "10.1111/1541-4337.12727",
url = "conv_914"
}

Omerović, N., Djisalov, M., Zivojević, K., Mladenović, M., Vunduk, J., Milenković, I., Knežević, N. Z., Gadjanski, I.,& Vidić, J.. (2021). Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications. in Comprehensive Reviews in Food Science and Food Safety, 20(3), 2428-2454.
https://doi.org/10.1111/1541-4337.12727
conv_914

Omerović N, Djisalov M, Zivojević K, Mladenović M, Vunduk J, Milenković I, Knežević NZ, Gadjanski I, Vidić J. Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications. in Comprehensive Reviews in Food Science and Food Safety. 2021;20(3):2428-2454.
doi:10.1111/1541-4337.12727
conv_914 .

Omerović, Nejra, Djisalov, Mila, Zivojević, Kristina, Mladenović, Minja, Vunduk, Jovana, Milenković, Ivanka, Knežević, Nikola Z., Gadjanski, Ivana, Vidić, Jasmina, "Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications" in Comprehensive Reviews in Food Science and Food Safety, 20, no. 3 (2021):2428-2454,
https://doi.org/10.1111/1541-4337.12727 .,
conv_914 .

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  - Glavinić, Uroš
AU  - Rajković, Milan
AU  - Vunduk, Jovana
AU  - Vejnović, Branislav
AU  - Stevanović, Jevrosima
AU  - Milenković, Ivanka
AU  - Stanimirović, Zoran
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/775
AB  - Nosema ceranae affects honey bee (Apis mellifera L.) causing nosemosis disease that often induces serious problems in apiculture. Antibiotic fumagillin is the only licenced treatment against nosemosis, but its effectiveness is questioned and its usage associated with risk of bee mortality and appearance of residues in bee products. In search for alternative treatment for the control of nosemosis, water crude extract of Agaricus bisporus was tested on bees in laboratory (cage) experiments. Bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) were evaluated in bees sampled on days 7 and 15. Apart from the gene for defensin, the expression of all tested genes was up-regulated in bees supplemented with A. bisporus extract. Both anti-Nosema and immune protective effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the Nosema infection) Agaricus bisporus water crude extract was tested on honey bees for the first time. The first part of the cage experiment was set for selecting one concentration of the A. bisporus extract. Concentration of 200 mu g/g was further tested in the second part of the experiment where bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) that were evaluated in bees sampled on days 7 and 15. Survival rate of Nosema-infected bees was significantly greater in groups fed with A. bisporus-enriched syrup compared to those fed with a pure sucrose syrup. Besides, the anti-Nosema effect of A. bisporus extract was greatest when applied from the third day which coincides with the time of infection with N. ceranae. Daily food consumption did not differ between the groups indicating good acceptability and palatability of the extract. A. bisporus extract showed a stimulative effect on four out of five monitored genes. Both anti-Nosema and nutrigenomic effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the infection).
PB  - MDPI AG
T2  - Insects
T1  - Effects of Agaricus bisporus Mushroom Extract on Honey Bees Infected with Nosema ceranae
IS  - 10
VL  - 12
DO  - 10.3390/insects12100915
UR  - conv_961
ER  - 

@article{
author = "Glavinić, Uroš and Rajković, Milan and Vunduk, Jovana and Vejnović, Branislav and Stevanović, Jevrosima and Milenković, Ivanka and Stanimirović, Zoran",
year = "2021",
abstract = "Nosema ceranae affects honey bee (Apis mellifera L.) causing nosemosis disease that often induces serious problems in apiculture. Antibiotic fumagillin is the only licenced treatment against nosemosis, but its effectiveness is questioned and its usage associated with risk of bee mortality and appearance of residues in bee products. In search for alternative treatment for the control of nosemosis, water crude extract of Agaricus bisporus was tested on bees in laboratory (cage) experiments. Bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) were evaluated in bees sampled on days 7 and 15. Apart from the gene for defensin, the expression of all tested genes was up-regulated in bees supplemented with A. bisporus extract. Both anti-Nosema and immune protective effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the Nosema infection) Agaricus bisporus water crude extract was tested on honey bees for the first time. The first part of the cage experiment was set for selecting one concentration of the A. bisporus extract. Concentration of 200 mu g/g was further tested in the second part of the experiment where bee survival and food consumption were monitored together with Nosema infection level and expression of five genes (abaecin, hymenoptaecin, defensin, apidaecin, and vitellogenin) that were evaluated in bees sampled on days 7 and 15. Survival rate of Nosema-infected bees was significantly greater in groups fed with A. bisporus-enriched syrup compared to those fed with a pure sucrose syrup. Besides, the anti-Nosema effect of A. bisporus extract was greatest when applied from the third day which coincides with the time of infection with N. ceranae. Daily food consumption did not differ between the groups indicating good acceptability and palatability of the extract. A. bisporus extract showed a stimulative effect on four out of five monitored genes. Both anti-Nosema and nutrigenomic effects of A. bisporus extract were observed when supplementation started at the moment of N. ceranae infection or preventively (before or simultaneously with the infection).",
publisher = "MDPI AG",
journal = "Insects",
title = "Effects of Agaricus bisporus Mushroom Extract on Honey Bees Infected with Nosema ceranae",
number = "10",
volume = "12",
doi = "10.3390/insects12100915",
url = "conv_961"
}

Glavinić, U., Rajković, M., Vunduk, J., Vejnović, B., Stevanović, J., Milenković, I.,& Stanimirović, Z.. (2021). Effects of Agaricus bisporus Mushroom Extract on Honey Bees Infected with Nosema ceranae. in Insects
MDPI AG., 12(10).
https://doi.org/10.3390/insects12100915
conv_961

Glavinić U, Rajković M, Vunduk J, Vejnović B, Stevanović J, Milenković I, Stanimirović Z. Effects of Agaricus bisporus Mushroom Extract on Honey Bees Infected with Nosema ceranae. in Insects. 2021;12(10).
doi:10.3390/insects12100915
conv_961 .

Glavinić, Uroš, Rajković, Milan, Vunduk, Jovana, Vejnović, Branislav, Stevanović, Jevrosima, Milenković, Ivanka, Stanimirović, Zoran, "Effects of Agaricus bisporus Mushroom Extract on Honey Bees Infected with Nosema ceranae" in Insects, 12, no. 10 (2021),
https://doi.org/10.3390/insects12100915 .,
conv_961 .

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  - Osmokrović, Andrea
AU  - Jancić, Ivan
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Milenković, Marina
AU  - Obradović, Bojana
PY  - 2018
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/591
AB  - New composites based on Ca-alginate hydrogels were produced that release activated charcoal (AC) particles with adsorbed povidone iodine (PVP-I) as a model antimicrobial substance in a physiological-like environment. Composite beads with different alginate (0.5-1.5% w/w) and AC (1-20% w/w) concentrations were analyzed by FE-SEM and characterized regarding textural parameters, swelling, and AC release kinetics. PVP-I was easily adsorbed onto AC particles within the optimized beads (0.5% w/w alginate, 20% w/w AC) as indicated by UV-vis spectroscopy, EDX and FT-IR analyses. The obtained beads have shown strong bactericidal effects against two standard bacterial strains (Staphylococcus aureus and Pseudomonas aeruginosa) and clinical multi-resistant wound isolates (MRSA, Escherichia coli, Pseudomonas aeruginosa, Enterococcus faecalis and Proteus mirabilis) and, at the same time, exhibited negligible PVP-I desorption in physiological saline solution. Thus, the obtained composites could provide utilization of potent antiseptics such as iodine, in wound dressings, without the concern of systemic absorption.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Achieving high antimicrobial activity: Composite alginate hydrogel beads releasing activated charcoal with an immobilized active agent
EP  - 288
SP  - 279
VL  - 196
DO  - 10.1016/j.carbpol.2018.05.045
UR  - conv_729
ER  - 

@article{
author = "Osmokrović, Andrea and Jancić, Ivan and Vunduk, Jovana and Petrović, Predrag and Milenković, Marina and Obradović, Bojana",
year = "2018",
abstract = "New composites based on Ca-alginate hydrogels were produced that release activated charcoal (AC) particles with adsorbed povidone iodine (PVP-I) as a model antimicrobial substance in a physiological-like environment. Composite beads with different alginate (0.5-1.5% w/w) and AC (1-20% w/w) concentrations were analyzed by FE-SEM and characterized regarding textural parameters, swelling, and AC release kinetics. PVP-I was easily adsorbed onto AC particles within the optimized beads (0.5% w/w alginate, 20% w/w AC) as indicated by UV-vis spectroscopy, EDX and FT-IR analyses. The obtained beads have shown strong bactericidal effects against two standard bacterial strains (Staphylococcus aureus and Pseudomonas aeruginosa) and clinical multi-resistant wound isolates (MRSA, Escherichia coli, Pseudomonas aeruginosa, Enterococcus faecalis and Proteus mirabilis) and, at the same time, exhibited negligible PVP-I desorption in physiological saline solution. Thus, the obtained composites could provide utilization of potent antiseptics such as iodine, in wound dressings, without the concern of systemic absorption.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Achieving high antimicrobial activity: Composite alginate hydrogel beads releasing activated charcoal with an immobilized active agent",
pages = "288-279",
volume = "196",
doi = "10.1016/j.carbpol.2018.05.045",
url = "conv_729"
}

Osmokrović, A., Jancić, I., Vunduk, J., Petrović, P., Milenković, M.,& Obradović, B.. (2018). Achieving high antimicrobial activity: Composite alginate hydrogel beads releasing activated charcoal with an immobilized active agent. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 196, 279-288.
https://doi.org/10.1016/j.carbpol.2018.05.045
conv_729

Osmokrović A, Jancić I, Vunduk J, Petrović P, Milenković M, Obradović B. Achieving high antimicrobial activity: Composite alginate hydrogel beads releasing activated charcoal with an immobilized active agent. in Carbohydrate Polymers. 2018;196:279-288.
doi:10.1016/j.carbpol.2018.05.045
conv_729 .

Osmokrović, Andrea, Jancić, Ivan, Vunduk, Jovana, Petrović, Predrag, Milenković, Marina, Obradović, Bojana, "Achieving high antimicrobial activity: Composite alginate hydrogel beads releasing activated charcoal with an immobilized active agent" in Carbohydrate Polymers, 196 (2018):279-288,
https://doi.org/10.1016/j.carbpol.2018.05.045 .,
conv_729 .