TY  - JOUR
AU  - Vieira, Vanessa
AU  - Fernandes, Ângela
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Stojković, Dejan
AU  - Martins, Anabela
AU  - Soković, Marina
AU  - Ferreira, Isabel Cfr
PY  - 2016
UR  - http://doi.wiley.com/10.1002/jsfa.7063
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2987
AB  - BACKGROUND: Morchella conica Pers. is a species of fungus that belongs to the Morchellaceae family and was studied in order to obtain more information about this species, by comparing Portuguese and Serbian wild samples. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques. M. conica methanolic extracts were tested regarding antioxidant and antimicrobial properties. The absence of hepatotoxicity was confirmed in porcine liver primary cells. RESULTS: The nutrition value varied between the two samples and the Serbian one gave the highest energy contribution and content in sugars, polyunsaturated fatty acids and phenolic compounds, while the Portuguese sample was richer in saturated and monounsaturated fatty acids, tocopherols and organic acids. In general, the Portuguese sample revealed the highest antioxidant potential (except for lipid peroxidation inhibition), while the Serbian one displayed higher antimicrobial activity. None of the samples revealed toxicity towards liver cells. CONCLUSION: The present study provides new data concerning chemical characterization and bioactivity of Morchella conica Pers. © 2014 Society of Chemical Industry.
PB  - John Wiley and Sons Ltd
T2  - Journal of the Science of Food and Agriculture
T1  - Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties.
IS  - 1
VL  - 96
DO  - 10.1002/jsfa.7063
SP  - 90
EP  - 98
ER  - 

@article{
author = "Vieira, Vanessa and Fernandes, Ângela and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Stojković, Dejan and Martins, Anabela and Soković, Marina and Ferreira, Isabel Cfr",
year = "2016",
abstract = "BACKGROUND: Morchella conica Pers. is a species of fungus that belongs to the Morchellaceae family and was studied in order to obtain more information about this species, by comparing Portuguese and Serbian wild samples. Free sugars, fatty acids, tocopherols, organic and phenolic acids were analysed by chromatographic techniques. M. conica methanolic extracts were tested regarding antioxidant and antimicrobial properties. The absence of hepatotoxicity was confirmed in porcine liver primary cells. RESULTS: The nutrition value varied between the two samples and the Serbian one gave the highest energy contribution and content in sugars, polyunsaturated fatty acids and phenolic compounds, while the Portuguese sample was richer in saturated and monounsaturated fatty acids, tocopherols and organic acids. In general, the Portuguese sample revealed the highest antioxidant potential (except for lipid peroxidation inhibition), while the Serbian one displayed higher antimicrobial activity. None of the samples revealed toxicity towards liver cells. CONCLUSION: The present study provides new data concerning chemical characterization and bioactivity of Morchella conica Pers. © 2014 Society of Chemical Industry.",
publisher = "John Wiley and Sons Ltd",
journal = "Journal of the Science of Food and Agriculture",
title = "Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties.",
number = "1",
volume = "96",
doi = "10.1002/jsfa.7063",
pages = "90-98"
}

Vieira, V., Fernandes, Â., Barros, L., Glamočlija, J., Ćirić, A., Stojković, D., Martins, A., Soković, M.,& Ferreira, I. C.. (2016). Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties.. in Journal of the Science of Food and Agriculture
John Wiley and Sons Ltd., 96(1), 90-98.
https://doi.org/10.1002/jsfa.7063

Vieira V, Fernandes Â, Barros L, Glamočlija J, Ćirić A, Stojković D, Martins A, Soković M, Ferreira IC. Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties.. in Journal of the Science of Food and Agriculture. 2016;96(1):90-98.
doi:10.1002/jsfa.7063 .

Vieira, Vanessa, Fernandes, Ângela, Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Stojković, Dejan, Martins, Anabela, Soković, Marina, Ferreira, Isabel Cfr, "Wild Morchella conica Pers. from different origins: a comparative study of nutritional and bioactive properties." in Journal of the Science of Food and Agriculture, 96, no. 1 (2016):90-98,
https://doi.org/10.1002/jsfa.7063 . .

TY  - JOUR
AU  - Fernandes, Ângela
AU  - Petrović, Jovana
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Ferreira, Isabel
PY  - 2016
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6414
AB  - Wild mushrooms are mainly collected during the rainy season and valued as a nutritious food and
sources of natural medicines and nutraceuticals. The aim of this study was to determine the chemical
composition and bioactive properties (antioxidant, antimicrobial and cytotoxicity) of Polyporus squa mosus from two different origins, Portugal and Serbia. The sample from Portugal showed higher contents
of as protein (17.14 g/100 g), fat (2.69 g/100 g), ash (3.15 g/100 g) and carbohydrates (77.02 g/100 g); the
same sample gave the highest antioxidant activity: highest reducing power, DPPH radical scavenging
activity, and lipid peroxidation inhibition in both b-carotene/linoleate and TBARS assay. These results
could be related to its higher content in total tocopherols (1968.65 mg/100 g) and phenolic compounds
(1.29 mg/100 g). Both extracts exhibited antibacterial activity against all the tested organisms. The
samples from Serbia gave higher overall antibacterial activity and showed excellent antibiofilm activity
(88.30%). Overall, P. squamosus methanolic extracts possessed antioxidant, antimicrobial, antibiofilm and
anti-quorum sensing activity, and without toxicity for liver cells. This investigation highlights alterna tives to be explored for the treatment of bacterial infections, in particular against Pseudomonas aerugi nosa. This study provides important results for the chemical and bioactive properties, especially
antimicrobial activity of the mushroom P. squamosus. Moreover, to the authors’ knowledge this is the first
report on sugars, organic acids, and individual phenolic compounds in P. squamosus.
PB  - Elsevier
T2  - LWT - Food Science and Technology
T1  - Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.
VL  - 69
DO  - 10.1016/j.lwt.2016.01.037
SP  - 91
EP  - 97
ER  - 

@article{
author = "Fernandes, Ângela and Petrović, Jovana and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Martins, Anabela and Ferreira, Isabel",
year = "2016",
abstract = "Wild mushrooms are mainly collected during the rainy season and valued as a nutritious food and
sources of natural medicines and nutraceuticals. The aim of this study was to determine the chemical
composition and bioactive properties (antioxidant, antimicrobial and cytotoxicity) of Polyporus squa mosus from two different origins, Portugal and Serbia. The sample from Portugal showed higher contents
of as protein (17.14 g/100 g), fat (2.69 g/100 g), ash (3.15 g/100 g) and carbohydrates (77.02 g/100 g); the
same sample gave the highest antioxidant activity: highest reducing power, DPPH radical scavenging
activity, and lipid peroxidation inhibition in both b-carotene/linoleate and TBARS assay. These results
could be related to its higher content in total tocopherols (1968.65 mg/100 g) and phenolic compounds
(1.29 mg/100 g). Both extracts exhibited antibacterial activity against all the tested organisms. The
samples from Serbia gave higher overall antibacterial activity and showed excellent antibiofilm activity
(88.30%). Overall, P. squamosus methanolic extracts possessed antioxidant, antimicrobial, antibiofilm and
anti-quorum sensing activity, and without toxicity for liver cells. This investigation highlights alterna tives to be explored for the treatment of bacterial infections, in particular against Pseudomonas aerugi nosa. This study provides important results for the chemical and bioactive properties, especially
antimicrobial activity of the mushroom P. squamosus. Moreover, to the authors’ knowledge this is the first
report on sugars, organic acids, and individual phenolic compounds in P. squamosus.",
publisher = "Elsevier",
journal = "LWT - Food Science and Technology",
title = "Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.",
volume = "69",
doi = "10.1016/j.lwt.2016.01.037",
pages = "91-97"
}

Fernandes, Â., Petrović, J., Stojković, D., Barros, L., Glamočlija, J., Soković, M., Martins, A.,& Ferreira, I.. (2016). Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.. in LWT - Food Science and Technology
Elsevier., 69, 91-97.
https://doi.org/10.1016/j.lwt.2016.01.037

Fernandes Â, Petrović J, Stojković D, Barros L, Glamočlija J, Soković M, Martins A, Ferreira I. Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa.. in LWT - Food Science and Technology. 2016;69:91-97.
doi:10.1016/j.lwt.2016.01.037 .

Fernandes, Ângela, Petrović, Jovana, Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Soković, Marina, Martins, Anabela, Ferreira, Isabel, "Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa." in LWT - Food Science and Technology, 69 (2016):91-97,
https://doi.org/10.1016/j.lwt.2016.01.037 . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Barros, Lillian
AU  - Martins, Anabela
AU  - Morales, Patricia
AU  - Fernandez-Ruiz, Virginia
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2360
AB  - Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.
T2  - Lwt-Food Science and Technology
T1  - Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms
IS  - 2
VL  - 63
DO  - 10.1016/j.lwt.2015.04.028
SP  - 799
EP  - 806
ER  - 

@article{
author = "Heleno, Sandrina A. and Barros, Lillian and Martins, Anabela and Morales, Patricia and Fernandez-Ruiz, Virginia and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.",
journal = "Lwt-Food Science and Technology",
title = "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms",
number = "2",
volume = "63",
doi = "10.1016/j.lwt.2015.04.028",
pages = "799-806"
}

Heleno, S. A., Barros, L., Martins, A., Morales, P., Fernandez-Ruiz, V., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2015). Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology, 63(2), 799-806.
https://doi.org/10.1016/j.lwt.2015.04.028

Heleno SA, Barros L, Martins A, Morales P, Fernandez-Ruiz V, Glamočlija J, Soković M, Ferreira ICFR. Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology. 2015;63(2):799-806.
doi:10.1016/j.lwt.2015.04.028 .

Heleno, Sandrina A., Barros, Lillian, Martins, Anabela, Morales, Patricia, Fernandez-Ruiz, Virginia, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms" in Lwt-Food Science and Technology, 63, no. 2 (2015):799-806,
https://doi.org/10.1016/j.lwt.2015.04.028 . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Ferreira, Isabel C. F. R.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao R. P.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2149
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3611
AB  - Despite the available data regarding antimicrobial activity of phenolic   acids, studies dealing with the effects of their metabolites or   derivatives are scarce. Therefore, the antimicrobial and demelanizing   activities of Coprinopsis atramentaria extract, its organic acids, and   methylated and glucuronated derivatives were evaluated. The antifungal   activity was stronger than the antibacterial effects. In general,   individual compounds (mostly organic acids) exhibited higher activity   than the extract and even higher than the standards used in the assays.   Methylated derivatives presented the highest demelanizing activity   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.   cyclopium. The inclusion of methyl groups in the parental compound   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal   activities of CoA, while the inclusion of acetyl groups (CoAGP)   increased the antifungal activity but the antibacterial properties were   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,   HAM3 and CAM) increased the demelanizing activity, but decreased the   antimicrobial properties. The present work contributes to the knowledge   of the mechanisms involved in the antimicrobial properties of organic   acids namely, phenolic acids, usually present in mushrooms. Organic   acids, and methylated and glucuronated derivatives could be used as   antimicrobial agents.
T2  - Food & Function
T1  - Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents
IS  - 10
VL  - 5
DO  - 10.1039/c4fo00490f
SP  - 2521
EP  - 2528
ER  - 

@article{
author = "Heleno, Sandrina A. and Ferreira, Isabel C. F. R. and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Queiroz, Maria Joao R. P. and Soković, Marina",
year = "2014",
abstract = "Despite the available data regarding antimicrobial activity of phenolic   acids, studies dealing with the effects of their metabolites or   derivatives are scarce. Therefore, the antimicrobial and demelanizing   activities of Coprinopsis atramentaria extract, its organic acids, and   methylated and glucuronated derivatives were evaluated. The antifungal   activity was stronger than the antibacterial effects. In general,   individual compounds (mostly organic acids) exhibited higher activity   than the extract and even higher than the standards used in the assays.   Methylated derivatives presented the highest demelanizing activity   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.   cyclopium. The inclusion of methyl groups in the parental compound   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal   activities of CoA, while the inclusion of acetyl groups (CoAGP)   increased the antifungal activity but the antibacterial properties were   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,   HAM3 and CAM) increased the demelanizing activity, but decreased the   antimicrobial properties. The present work contributes to the knowledge   of the mechanisms involved in the antimicrobial properties of organic   acids namely, phenolic acids, usually present in mushrooms. Organic   acids, and methylated and glucuronated derivatives could be used as   antimicrobial agents.",
journal = "Food & Function",
title = "Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents",
number = "10",
volume = "5",
doi = "10.1039/c4fo00490f",
pages = "2521-2528"
}

Heleno, S. A., Ferreira, I. C. F. R., Ćirić, A., Glamočlija, J., Martins, A., Queiroz, M. J. R. P.,& Soković, M.. (2014). Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents. in Food & Function, 5(10), 2521-2528.
https://doi.org/10.1039/c4fo00490f

Heleno SA, Ferreira ICFR, Ćirić A, Glamočlija J, Martins A, Queiroz MJRP, Soković M. Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents. in Food & Function. 2014;5(10):2521-2528.
doi:10.1039/c4fo00490f .

Heleno, Sandrina A., Ferreira, Isabel C. F. R., Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Queiroz, Maria Joao R. P., Soković, Marina, "Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents" in Food & Function, 5, no. 10 (2014):2521-2528,
https://doi.org/10.1039/c4fo00490f . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Vasconcelos, M. Helena
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2129
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3493
AB  - The present work outlines a detailed chemical characterization of   Suillus granulatus species, besides presenting the antioxidant and   antimicrobial properties of their methanolic extracts. The study was   carried out with samples drawn from Portugal and Serbia in order to   prove that though mushrooms are strongly influenced by the environment   in which they develop, they have a specific chemical profile that can be   typical of their genus/species. The studied species proved to be healthy   foods, low in fat and rich in protein and carbohydrates, with mannitol   and trehalose being the main free sugars detected. They also proved to   be a source of organic and phenolic acids, as well as mono- and   polyunsaturated fatty acids and tocopherols. The Serbian samples   revealed higher antioxidant and antimicrobial potential. Accordingly, we   find that the S. granulatus species can be considered to be a functional   food, since it is a source of nutraceutical and biologically active   compounds.
T2  - Food & Function
T1  - Can Suillus granulatus (L.) Roussel be classified as a functional food?
IS  - 11
VL  - 5
DO  - 10.1039/c4fo00619d
SP  - 2861
EP  - 2869
ER  - 

@article{
author = "Reis, Filipa S. and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Soković, Marina and Martins, Anabela and Vasconcelos, M. Helena and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The present work outlines a detailed chemical characterization of   Suillus granulatus species, besides presenting the antioxidant and   antimicrobial properties of their methanolic extracts. The study was   carried out with samples drawn from Portugal and Serbia in order to   prove that though mushrooms are strongly influenced by the environment   in which they develop, they have a specific chemical profile that can be   typical of their genus/species. The studied species proved to be healthy   foods, low in fat and rich in protein and carbohydrates, with mannitol   and trehalose being the main free sugars detected. They also proved to   be a source of organic and phenolic acids, as well as mono- and   polyunsaturated fatty acids and tocopherols. The Serbian samples   revealed higher antioxidant and antimicrobial potential. Accordingly, we   find that the S. granulatus species can be considered to be a functional   food, since it is a source of nutraceutical and biologically active   compounds.",
journal = "Food & Function",
title = "Can Suillus granulatus (L.) Roussel be classified as a functional food?",
number = "11",
volume = "5",
doi = "10.1039/c4fo00619d",
pages = "2861-2869"
}

Reis, F. S., Stojković, D., Barros, L., Glamočlija, J., Ćirić, A., Soković, M., Martins, A., Vasconcelos, M. H., Morales, P.,& Ferreira, I. C. F. R.. (2014). Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function, 5(11), 2861-2869.
https://doi.org/10.1039/c4fo00619d

Reis FS, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function. 2014;5(11):2861-2869.
doi:10.1039/c4fo00619d .

Reis, Filipa S., Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Soković, Marina, Martins, Anabela, Vasconcelos, M. Helena, Morales, Patricia, Ferreira, Isabel C. F. R., "Can Suillus granulatus (L.) Roussel be classified as a functional food?" in Food & Function, 5, no. 11 (2014):2861-2869,
https://doi.org/10.1039/c4fo00619d . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Ferreira, Isabel C. F. R.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao R. P.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2149
AB  - Despite the available data regarding antimicrobial activity of phenolic
   acids, studies dealing with the effects of their metabolites or
   derivatives are scarce. Therefore, the antimicrobial and demelanizing
   activities of Coprinopsis atramentaria extract, its organic acids, and
   methylated and glucuronated derivatives were evaluated. The antifungal
   activity was stronger than the antibacterial effects. In general,
   individual compounds (mostly organic acids) exhibited higher activity
   than the extract and even higher than the standards used in the assays.
   Methylated derivatives presented the highest demelanizing activity
   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.
   cyclopium. The inclusion of methyl groups in the parental compound
   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal
   activities of CoA, while the inclusion of acetyl groups (CoAGP)
   increased the antifungal activity but the antibacterial properties were
   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,
   HAM3 and CAM) increased the demelanizing activity, but decreased the
   antimicrobial properties. The present work contributes to the knowledge
   of the mechanisms involved in the antimicrobial properties of organic
   acids namely, phenolic acids, usually present in mushrooms. Organic
   acids, and methylated and glucuronated derivatives could be used as
   antimicrobial agents.
T2  - Food & Function
T1  - Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents
IS  - 10
VL  - 5
DO  - 10.1039/c4fo00490f
SP  - 2521
EP  - 2528
ER  - 

@article{
author = "Heleno, Sandrina A. and Ferreira, Isabel C. F. R. and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Queiroz, Maria Joao R. P. and Soković, Marina",
year = "2014",
abstract = "Despite the available data regarding antimicrobial activity of phenolic
   acids, studies dealing with the effects of their metabolites or
   derivatives are scarce. Therefore, the antimicrobial and demelanizing
   activities of Coprinopsis atramentaria extract, its organic acids, and
   methylated and glucuronated derivatives were evaluated. The antifungal
   activity was stronger than the antibacterial effects. In general,
   individual compounds (mostly organic acids) exhibited higher activity
   than the extract and even higher than the standards used in the assays.
   Methylated derivatives presented the highest demelanizing activity
   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.
   cyclopium. The inclusion of methyl groups in the parental compound
   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal
   activities of CoA, while the inclusion of acetyl groups (CoAGP)
   increased the antifungal activity but the antibacterial properties were
   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,
   HAM3 and CAM) increased the demelanizing activity, but decreased the
   antimicrobial properties. The present work contributes to the knowledge
   of the mechanisms involved in the antimicrobial properties of organic
   acids namely, phenolic acids, usually present in mushrooms. Organic
   acids, and methylated and glucuronated derivatives could be used as
   antimicrobial agents.",
journal = "Food & Function",
title = "Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents",
number = "10",
volume = "5",
doi = "10.1039/c4fo00490f",
pages = "2521-2528"
}

Heleno, S. A., Ferreira, I. C. F. R., Ćirić, A., Glamočlija, J., Martins, A., Queiroz, M. J. R. P.,& Soković, M.. (2014). Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents. in Food & Function, 5(10), 2521-2528.
https://doi.org/10.1039/c4fo00490f

Heleno SA, Ferreira ICFR, Ćirić A, Glamočlija J, Martins A, Queiroz MJRP, Soković M. Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents. in Food & Function. 2014;5(10):2521-2528.
doi:10.1039/c4fo00490f .

Heleno, Sandrina A., Ferreira, Isabel C. F. R., Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Queiroz, Maria Joao R. P., Soković, Marina, "Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents" in Food & Function, 5, no. 10 (2014):2521-2528,
https://doi.org/10.1039/c4fo00490f . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Vasconcelos, M. Helena
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2129
AB  - The present work outlines a detailed chemical characterization of
   Suillus granulatus species, besides presenting the antioxidant and
   antimicrobial properties of their methanolic extracts. The study was
   carried out with samples drawn from Portugal and Serbia in order to
   prove that though mushrooms are strongly influenced by the environment
   in which they develop, they have a specific chemical profile that can be
   typical of their genus/species. The studied species proved to be healthy
   foods, low in fat and rich in protein and carbohydrates, with mannitol
   and trehalose being the main free sugars detected. They also proved to
   be a source of organic and phenolic acids, as well as mono- and
   polyunsaturated fatty acids and tocopherols. The Serbian samples
   revealed higher antioxidant and antimicrobial potential. Accordingly, we
   find that the S. granulatus species can be considered to be a functional
   food, since it is a source of nutraceutical and biologically active
   compounds.
T2  - Food & Function
T1  - Can Suillus granulatus (L.) Roussel be classified as a functional food?
IS  - 11
VL  - 5
DO  - 10.1039/c4fo00619d
SP  - 2861
EP  - 2869
ER  - 

@article{
author = "Reis, Filipa S. and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Ćirić, Ana and Soković, Marina and Martins, Anabela and Vasconcelos, M. Helena and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The present work outlines a detailed chemical characterization of
   Suillus granulatus species, besides presenting the antioxidant and
   antimicrobial properties of their methanolic extracts. The study was
   carried out with samples drawn from Portugal and Serbia in order to
   prove that though mushrooms are strongly influenced by the environment
   in which they develop, they have a specific chemical profile that can be
   typical of their genus/species. The studied species proved to be healthy
   foods, low in fat and rich in protein and carbohydrates, with mannitol
   and trehalose being the main free sugars detected. They also proved to
   be a source of organic and phenolic acids, as well as mono- and
   polyunsaturated fatty acids and tocopherols. The Serbian samples
   revealed higher antioxidant and antimicrobial potential. Accordingly, we
   find that the S. granulatus species can be considered to be a functional
   food, since it is a source of nutraceutical and biologically active
   compounds.",
journal = "Food & Function",
title = "Can Suillus granulatus (L.) Roussel be classified as a functional food?",
number = "11",
volume = "5",
doi = "10.1039/c4fo00619d",
pages = "2861-2869"
}

Reis, F. S., Stojković, D., Barros, L., Glamočlija, J., Ćirić, A., Soković, M., Martins, A., Vasconcelos, M. H., Morales, P.,& Ferreira, I. C. F. R.. (2014). Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function, 5(11), 2861-2869.
https://doi.org/10.1039/c4fo00619d

Reis FS, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Can Suillus granulatus (L.) Roussel be classified as a functional food?. in Food & Function. 2014;5(11):2861-2869.
doi:10.1039/c4fo00619d .

Reis, Filipa S., Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Ćirić, Ana, Soković, Marina, Martins, Anabela, Vasconcelos, M. Helena, Morales, Patricia, Ferreira, Isabel C. F. R., "Can Suillus granulatus (L.) Roussel be classified as a functional food?" in Food & Function, 5, no. 11 (2014):2861-2869,
https://doi.org/10.1039/c4fo00619d . .

TY  - JOUR
AU  - Heleno, Sandrina A
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao RP
AU  - Ferreira, Isabel CFR
PY  - 2013
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1029
AB  - A comparative study on chemical composition (nutritional value, primary and secondary metabolites), antioxidant properties (scavenging activity, reducing power and inhibition of lipid peroxidation), and antimicrobial activity (antibacterial and demelanizing properties) of two samples of Morchella esculenta (morel) from different countries (Portugal and Serbia) was performed. This species was chosen for being one of the most highly prized edible mushrooms in the world. Both samples are rich in carbohydrates (including free sugars) and proteins, and contain several bioactive compounds such as organic acids, phenolic compounds and tocopherols. Polyunsaturated fatty adds were the most abundant compounds followed by mono or saturated fatty acids. Sample from Portugal (SP) gave higher radical scavenging activity and reducing power, while sample from Serbia (SS) showed higher lipid peroxidation inhibition. Both samples gave antibacterial activity against five bacteria (in some cases even better than standard antibiotics) and demelanizing activity against four micromycetes, showing SS higher activities. As far as we know, this is the first study reporting chemical compounds and bioactivity of morel samples from Portugal and Serbia. Furthermore, a novel method for evaluation of demelanizing activity was presented. (C) 2012 Elsevier Ltd. All rights reserved.
T2  - Food Research International
T1  - A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
IS  - 1
VL  - 51
SP  - 29
EP  - 243
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_1029
ER  - 

@article{
author = "Heleno, Sandrina A and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Martins, Anabela and Queiroz, Maria Joao RP and Ferreira, Isabel CFR",
year = "2013",
abstract = "A comparative study on chemical composition (nutritional value, primary and secondary metabolites), antioxidant properties (scavenging activity, reducing power and inhibition of lipid peroxidation), and antimicrobial activity (antibacterial and demelanizing properties) of two samples of Morchella esculenta (morel) from different countries (Portugal and Serbia) was performed. This species was chosen for being one of the most highly prized edible mushrooms in the world. Both samples are rich in carbohydrates (including free sugars) and proteins, and contain several bioactive compounds such as organic acids, phenolic compounds and tocopherols. Polyunsaturated fatty adds were the most abundant compounds followed by mono or saturated fatty acids. Sample from Portugal (SP) gave higher radical scavenging activity and reducing power, while sample from Serbia (SS) showed higher lipid peroxidation inhibition. Both samples gave antibacterial activity against five bacteria (in some cases even better than standard antibiotics) and demelanizing activity against four micromycetes, showing SS higher activities. As far as we know, this is the first study reporting chemical compounds and bioactivity of morel samples from Portugal and Serbia. Furthermore, a novel method for evaluation of demelanizing activity was presented. (C) 2012 Elsevier Ltd. All rights reserved.",
journal = "Food Research International",
title = "A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia",
number = "1",
volume = "51",
pages = "29-243",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_1029"
}

Heleno, S. A., Stojković, D., Barros, L., Glamočlija, J., Soković, M., Martins, A., Queiroz, M. J. R.,& Ferreira, I. C.. (2013). A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia. in Food Research International, 51(1), 29-243.
https://hdl.handle.net/21.15107/rcub_ibiss_1029

Heleno SA, Stojković D, Barros L, Glamočlija J, Soković M, Martins A, Queiroz MJR, Ferreira IC. A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia. in Food Research International. 2013;51(1):29-243.
https://hdl.handle.net/21.15107/rcub_ibiss_1029 .

Heleno, Sandrina A, Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Soković, Marina, Martins, Anabela, Queiroz, Maria Joao RP, Ferreira, Isabel CFR, "A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia" in Food Research International, 51, no. 1 (2013):29-243,
https://hdl.handle.net/21.15107/rcub_ibiss_1029 .

TY  - JOUR
AU  - Heleno, Sandrina A
AU  - Ferreira, Isabel CFR
AU  - Esteves, Ana P
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Soković, Marina
AU  - Queiroz, Maria Joao RP
PY  - 2013
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/983
AB  - Mushroom extracts or isolated compounds may be useful in the search of new potent antimicrobial agents. Herein, it is described the synthesis of protected (acetylated) glucuronide derivatives of p-hydroxybenzoic and cinnamic acids, two compounds identified in the medicinal mushroom Ganoderma lucidum. Their antimicrobial and demelanizing activities were evaluated and compared to the parent acids and G. lucidum extract. p-Hydroxybenzoic and cinnamic acids, as also their protected glucuronide derivatives revealed high antimicrobial (antibacterial and antifungal) activity, even better than the one showed by commercial standards. Despite the variation in the order of parent acids and the protected glucuronide derivatives, their antimicrobial activity was always higher than the one revealed by the extract. Nevertheless, the extract was the only one with demelanizing activity against Aspergillus niger. The acetylated glucuronide derivatives could be deprotected to obtain glucuronide metabolites, which circulate in the human organism as products of the metabolism of the parent compounds. (C) 2013 Elsevier Ltd. All rights reserved.
T2  - Food and Chemical Toxicology
T1  - Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters
IS  - null
VL  - 58
SP  - 63
EP  - 100
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_983
ER  - 

@article{
author = "Heleno, Sandrina A and Ferreira, Isabel CFR and Esteves, Ana P and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Soković, Marina and Queiroz, Maria Joao RP",
year = "2013",
abstract = "Mushroom extracts or isolated compounds may be useful in the search of new potent antimicrobial agents. Herein, it is described the synthesis of protected (acetylated) glucuronide derivatives of p-hydroxybenzoic and cinnamic acids, two compounds identified in the medicinal mushroom Ganoderma lucidum. Their antimicrobial and demelanizing activities were evaluated and compared to the parent acids and G. lucidum extract. p-Hydroxybenzoic and cinnamic acids, as also their protected glucuronide derivatives revealed high antimicrobial (antibacterial and antifungal) activity, even better than the one showed by commercial standards. Despite the variation in the order of parent acids and the protected glucuronide derivatives, their antimicrobial activity was always higher than the one revealed by the extract. Nevertheless, the extract was the only one with demelanizing activity against Aspergillus niger. The acetylated glucuronide derivatives could be deprotected to obtain glucuronide metabolites, which circulate in the human organism as products of the metabolism of the parent compounds. (C) 2013 Elsevier Ltd. All rights reserved.",
journal = "Food and Chemical Toxicology",
title = "Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters",
number = "null",
volume = "58",
pages = "63-100",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_983"
}

Heleno, S. A., Ferreira, I. C., Esteves, A. P., Ćirić, A., Glamočlija, J., Martins, A., Soković, M.,& Queiroz, M. J. R.. (2013). Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters. in Food and Chemical Toxicology, 58(null), 63-100.
https://hdl.handle.net/21.15107/rcub_ibiss_983

Heleno SA, Ferreira IC, Esteves AP, Ćirić A, Glamočlija J, Martins A, Soković M, Queiroz MJR. Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters. in Food and Chemical Toxicology. 2013;58(null):63-100.
https://hdl.handle.net/21.15107/rcub_ibiss_983 .

Heleno, Sandrina A, Ferreira, Isabel CFR, Esteves, Ana P, Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Soković, Marina, Queiroz, Maria Joao RP, "Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters" in Food and Chemical Toxicology, 58, no. null (2013):63-100,
https://hdl.handle.net/21.15107/rcub_ibiss_983 .