TY  - JOUR
AU  - Bukvički, Danka R.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Vannini, Lucia
AU  - Nissen, Lorenzo
AU  - Novaković, Miroslav
AU  - Vujisić, Ljubodrag
AU  - Asakawa, Yoshinori
AU  - Marin, Petar D.
PY  - 2016
UR  - http://www.naturalproduct.us/
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2754
AB  - The chemical composition, antimicrobial and antiquorum sensing activity of the essential oil of Micromeria thymifolia (Scop.) Fritsch were investigated. Limonene, piperitone epoxide and piperitenone epoxide were found as the main constituents using a gas chromatography-mass spectrometry technique. In vitro antimicrobial activity of the oil was tested against six bacterial and seven fungal strains and high antimicrobial potential was noticed. Minimum inhibitory concentration varied from 0.031 mg/mL to 0.5 mg/mL for bacterial and 0.062 mg/mL to 0.5 mg/mL for fungal strains. The antiquorum properties of the essential oil were evaluated on Pseudomonas aeruginosa PAO1. The oil was tested at subMIC concentrations for anti-quorum sensing activity. The analyses on quorum-sensing functions have been carried out by evaluating twitching and swarming of bacterial cultures and the total amount of pyocyanin production produced by P. aeruginosa. This study showed that M. thymifolia essential oil exhibited antiquorum sensing activity and may be used as an antipathogenic drug.
T2  - Natural Product Communications
T1  - Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa
IS  - 12
VL  - 11
DO  - 10.1177/1934578x1601101232
SP  - 1903
EP  - 1906
ER  - 

@article{
author = "Bukvički, Danka R. and Ćirić, Ana and Soković, Marina and Vannini, Lucia and Nissen, Lorenzo and Novaković, Miroslav and Vujisić, Ljubodrag and Asakawa, Yoshinori and Marin, Petar D.",
year = "2016",
abstract = "The chemical composition, antimicrobial and antiquorum sensing activity of the essential oil of Micromeria thymifolia (Scop.) Fritsch were investigated. Limonene, piperitone epoxide and piperitenone epoxide were found as the main constituents using a gas chromatography-mass spectrometry technique. In vitro antimicrobial activity of the oil was tested against six bacterial and seven fungal strains and high antimicrobial potential was noticed. Minimum inhibitory concentration varied from 0.031 mg/mL to 0.5 mg/mL for bacterial and 0.062 mg/mL to 0.5 mg/mL for fungal strains. The antiquorum properties of the essential oil were evaluated on Pseudomonas aeruginosa PAO1. The oil was tested at subMIC concentrations for anti-quorum sensing activity. The analyses on quorum-sensing functions have been carried out by evaluating twitching and swarming of bacterial cultures and the total amount of pyocyanin production produced by P. aeruginosa. This study showed that M. thymifolia essential oil exhibited antiquorum sensing activity and may be used as an antipathogenic drug.",
journal = "Natural Product Communications",
title = "Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa",
number = "12",
volume = "11",
doi = "10.1177/1934578x1601101232",
pages = "1903-1906"
}

Bukvički, D. R., Ćirić, A., Soković, M., Vannini, L., Nissen, L., Novaković, M., Vujisić, L., Asakawa, Y.,& Marin, P. D.. (2016). Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa. in Natural Product Communications, 11(12), 1903-1906.
https://doi.org/10.1177/1934578x1601101232

Bukvički DR, Ćirić A, Soković M, Vannini L, Nissen L, Novaković M, Vujisić L, Asakawa Y, Marin PD. Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa. in Natural Product Communications. 2016;11(12):1903-1906.
doi:10.1177/1934578x1601101232 .

Bukvički, Danka R., Ćirić, Ana, Soković, Marina, Vannini, Lucia, Nissen, Lorenzo, Novaković, Miroslav, Vujisić, Ljubodrag, Asakawa, Yoshinori, Marin, Petar D., "Micromeria thymifolia essential oil suppresses quorum-sensing signaling in pseudomonas aeruginosa" in Natural Product Communications, 11, no. 12 (2016):1903-1906,
https://doi.org/10.1177/1934578x1601101232 . .

TY  - JOUR
AU  - Petrović, Jovana
AU  - Glamočlija, Jasmina
AU  - Stojković, Dejan
AU  - Ćirić, Ana
AU  - Nikolić, Milos MN
AU  - Bukvički, Danka R.
AU  - Guerzoni, Maria Elisabetta
AU  - Soković, Marina
PY  - 2013
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/971
AB  - The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill, growing on willow trees from Serbia, were isolated and extracted using methanol, acetone and dichloromethane and investigated by GC/MS-SPME. A total of 56 components were identified in the extracts. Hydrocarbons predominated (76.90%, 77.20%, and 43.10%) in dichloromethane, acetone and methanol extracts, respectively. Fatty acids, esters and sesquiterpenes were present in amounts equal or lower than 2.00%. Ketones were represented with moderate amount with the exception of methanol extract where it reached as much as 28.90% of the total investigated compounds. Extracts were also tested for antimicrobial activity with and without the addition of food additive - potassium disulfite in vitro against eight bacterial and eight fungal species, and in situ in tomato paste against Aspergillus flavus. All the tested extracts showed good antimicrobial activity, but methanol extract with addition of E224 showed the best antimicrobial activity in vitro. In situ results indicate complete inhibition of A. flavus growth in tomato paste after 15 days of the treatment. This study is the first report on volatile composition of L. sulphureus growing wild in Serbia. We describe for the first time the application of its extract as antifungal food preservative. (c) 2013 Elsevier Ltd. All rights reserved.
T2  - Food and Chemical Toxicology
T1  - Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste
IS  - null
VL  - 59
SP  - 143
EP  - 302
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_971
ER  - 

@article{
author = "Petrović, Jovana and Glamočlija, Jasmina and Stojković, Dejan and Ćirić, Ana and Nikolić, Milos MN and Bukvički, Danka R. and Guerzoni, Maria Elisabetta and Soković, Marina",
year = "2013",
abstract = "The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill, growing on willow trees from Serbia, were isolated and extracted using methanol, acetone and dichloromethane and investigated by GC/MS-SPME. A total of 56 components were identified in the extracts. Hydrocarbons predominated (76.90%, 77.20%, and 43.10%) in dichloromethane, acetone and methanol extracts, respectively. Fatty acids, esters and sesquiterpenes were present in amounts equal or lower than 2.00%. Ketones were represented with moderate amount with the exception of methanol extract where it reached as much as 28.90% of the total investigated compounds. Extracts were also tested for antimicrobial activity with and without the addition of food additive - potassium disulfite in vitro against eight bacterial and eight fungal species, and in situ in tomato paste against Aspergillus flavus. All the tested extracts showed good antimicrobial activity, but methanol extract with addition of E224 showed the best antimicrobial activity in vitro. In situ results indicate complete inhibition of A. flavus growth in tomato paste after 15 days of the treatment. This study is the first report on volatile composition of L. sulphureus growing wild in Serbia. We describe for the first time the application of its extract as antifungal food preservative. (c) 2013 Elsevier Ltd. All rights reserved.",
journal = "Food and Chemical Toxicology",
title = "Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste",
number = "null",
volume = "59",
pages = "143-302",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_971"
}

Petrović, J., Glamočlija, J., Stojković, D., Ćirić, A., Nikolić, M. M., Bukvički, D. R., Guerzoni, M. E.,& Soković, M.. (2013). Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste. in Food and Chemical Toxicology, 59(null), 143-302.
https://hdl.handle.net/21.15107/rcub_ibiss_971

Petrović J, Glamočlija J, Stojković D, Ćirić A, Nikolić MM, Bukvički DR, Guerzoni ME, Soković M. Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste. in Food and Chemical Toxicology. 2013;59(null):143-302.
https://hdl.handle.net/21.15107/rcub_ibiss_971 .

Petrović, Jovana, Glamočlija, Jasmina, Stojković, Dejan, Ćirić, Ana, Nikolić, Milos MN, Bukvički, Danka R., Guerzoni, Maria Elisabetta, Soković, Marina, "Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste" in Food and Chemical Toxicology, 59, no. null (2013):143-302,
https://hdl.handle.net/21.15107/rcub_ibiss_971 .