TY  - JOUR
AU  - Glumac, Miodrag
AU  - Pejin, Boris
AU  - Karaman, Maja
AU  - Mojović, Miloš
AU  - Matavulj, Milan
PY  - 2017
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1093
AB  - In vitro evaluation of total phenolic contents and antiradical activities of the lignicolous fungi Fomes fomentarius and Schizophyllum commune hydrodistilled extracts was the subject of this study. This preliminary screening included four free radical species evaluated by UV-vis (DPPH center dot, ABTS(center dot) and (NO)-N-center dot) and EPR (Asc(center dot)), respectively. According to the experimental data obtained, both F. fomentarius and S. commune hydrodistilled extracts may be considered as promising sources of phenolic natural products (157 and 138mg GAE/g d.e., respectively) and other bioactives showing good anti-DPPH (1.31g/mL) and anti-Asc (70.40%) radical activities, respectively, at in vitro conditions.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Lignicolous fungi hydrodistilled extracts may represent a promising source of natural phenolics
EP  - 107
IS  - 1
SP  - 104
VL  - 31
DO  - 10.1080/14786419.2016.1212036
ER  - 

@article{
author = "Glumac, Miodrag and Pejin, Boris and Karaman, Maja and Mojović, Miloš and Matavulj, Milan",
year = "2017",
abstract = "In vitro evaluation of total phenolic contents and antiradical activities of the lignicolous fungi Fomes fomentarius and Schizophyllum commune hydrodistilled extracts was the subject of this study. This preliminary screening included four free radical species evaluated by UV-vis (DPPH center dot, ABTS(center dot) and (NO)-N-center dot) and EPR (Asc(center dot)), respectively. According to the experimental data obtained, both F. fomentarius and S. commune hydrodistilled extracts may be considered as promising sources of phenolic natural products (157 and 138mg GAE/g d.e., respectively) and other bioactives showing good anti-DPPH (1.31g/mL) and anti-Asc (70.40%) radical activities, respectively, at in vitro conditions.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Lignicolous fungi hydrodistilled extracts may represent a promising source of natural phenolics",
pages = "107-104",
number = "1",
volume = "31",
doi = "10.1080/14786419.2016.1212036"
}

Glumac, M., Pejin, B., Karaman, M., Mojović, M.,& Matavulj, M.. (2017). Lignicolous fungi hydrodistilled extracts may represent a promising source of natural phenolics. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 31(1), 104-107.
https://doi.org/10.1080/14786419.2016.1212036

Glumac M, Pejin B, Karaman M, Mojović M, Matavulj M. Lignicolous fungi hydrodistilled extracts may represent a promising source of natural phenolics. in Natural Product Research. 2017;31(1):104-107.
doi:10.1080/14786419.2016.1212036 .

Glumac, Miodrag, Pejin, Boris, Karaman, Maja, Mojović, Miloš, Matavulj, Milan, "Lignicolous fungi hydrodistilled extracts may represent a promising source of natural phenolics" in Natural Product Research, 31, no. 1 (2017):104-107,
https://doi.org/10.1080/14786419.2016.1212036 . .

TY  - JOUR
AU  - Tesanović, Kristina
AU  - Pejin, Boris
AU  - Sibul, Filip
AU  - Matavulj, Milan
AU  - Raseta, Milena
AU  - Janjusević, Ljiljana
AU  - Karaman, Maja
PY  - 2017
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1095
AB  - Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 mu g mL(-1)) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum
EP  - 438
IS  - 2
SP  - 430
VL  - 54
DO  - 10.1007/s13197-016-2479-2
ER  - 

@article{
author = "Tesanović, Kristina and Pejin, Boris and Sibul, Filip and Matavulj, Milan and Raseta, Milena and Janjusević, Ljiljana and Karaman, Maja",
year = "2017",
abstract = "Bioactive properties of fungi considerably differ between the fruiting body (FB) and the submerged culture as regards mycelia (M) and the fermentation broth (F). Antioxidant properties of hot-water extracts obtained from three different fungal origins: FB, M and F of two autochthonous fungal species (Northern Serbia), Coprinus comatus and Coprinellus truncorum were investigated. Free radical scavenging capacity (RSC) was evaluated in vitro by the DPPH assay and reducing power ability (FRAP assay). Considering possible bioactive properties of different compounds present in fungal extracts, the content of total proteins (TP), phenols (TC) and flavonoids (TF) were investigated colorimetrically. The chemical characterisation of the examined extracts was evaluated using the HPLC-MS/MS method. C. comatus showed the strongest RSC activity; more precisely, fermentation broth extract (FCc) on DPPH radicals (IC50 = 5.06 mu g mL(-1)) and fruiting body extract (FBCc) for the FRAP assay (42.86 mg ascorbic acid equivalents (AAE)/g). Submerged M extract of both species showed the highest TC (MCc 81.95 mg gallic acid eq (GAE)/g d.w.; MCt 81.64 mg GAE/g d.w.), while FB extracts contained the highest content of TP. Comparing LC-MS phenolic profiles between species-interspecifically and among different fungal origins-intraspecifically (fruiting bodies and submerged cultures), high variations were noticed. In submerged M or F extracts of C. comatus, vanillic, gallic, gentisic and cinnamic acids were detected, as opposed to FB. Considering that diverse phenolic profiles of detected antioxidant compounds were obtained by submerged cultivation, this type of cultivation is promising for the production of antioxidant substances.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum",
pages = "438-430",
number = "2",
volume = "54",
doi = "10.1007/s13197-016-2479-2"
}

Tesanović, K., Pejin, B., Sibul, F., Matavulj, M., Raseta, M., Janjusević, L.,& Karaman, M.. (2017). A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(2), 430-438.
https://doi.org/10.1007/s13197-016-2479-2

Tesanović K, Pejin B, Sibul F, Matavulj M, Raseta M, Janjusević L, Karaman M. A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum. in Journal of Food Science and Technology-Mysore. 2017;54(2):430-438.
doi:10.1007/s13197-016-2479-2 .

Tesanović, Kristina, Pejin, Boris, Sibul, Filip, Matavulj, Milan, Raseta, Milena, Janjusević, Ljiljana, Karaman, Maja, "A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum" in Journal of Food Science and Technology-Mysore, 54, no. 2 (2017):430-438,
https://doi.org/10.1007/s13197-016-2479-2 . .