Prof. Dr. Anita Klaus
Full Professor, University of Belgrade - Faculty of Agricult...
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Academic Career Length
20Years (2007-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 December 2011 in Food Chemistry
Journal Article
MKMaja Kozarski
Maja Kozarski
Anita KlausMNMiomir Niksic
Miomir Niksic
DJDragica Jakovljevic
Dragica JakovljevicJHJohannes P.F.G. Helsper
Johannes P.F.G. Helsper
LGLeo J.L.D. Van Griensven
Leo J.L.D. Van Griensven
Journal Article
MKMaja Kozarski
Maja KozarskiAnita KlausDJDragica Jakovljevic
Dragica JakovljevicNTNina Todorović
Nina Todorović
Jovana Vunduk
Leo Van Griensven +3
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
1 May 2012 in Journal of Food Composition and Analysis
Journal Article
MKMaja Kozarski
Maja Kozarski
Anita KlausMNMiomir Nikšić
Miomir Nikšić
MVMiroslav M. Vrvić
Miroslav M. VrvićNTNina Todorović
Nina Todorović
LGLeo J.L.D. Van Griensven
Leo J.L.D. Van Griensven
+1
1 December 2011 in LWT
Journal Article
Anita KlausMKMaja Kozarski
Maja Kozarski
MNMiomir Niksic
Miomir Niksic
DJDragica Jakovljevic
Dragica JakovljevicNTNina Todorovic
Nina Todorovic
LGLeo J.L.D. Van Griensven
Leo J.L.D. Van Griensven
1 January 2015 in Food Research International
Journal Article
Anita KlausMKMaja Kozarski
Maja Kozarski
JVJovana Vunduk
Jovana Vunduk
NTNina Todorović
Nina TodorovićDJDragica Jakovljevic
Dragica JakovljevicLGLeo J.L.D. Van Griensven
Leo J.L.D. Van Griensven +4
21 April 2015 in Food & Function
Journal Article
MKMaja Kozarski
Maja Kozarski
Anita KlausJVJovana Vunduk
Jovana Vunduk
ZZZeljko Zizak
Zeljko ZizakMNMiomir Niksic
Miomir Niksic
Leo Van Griensven +2
The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial activities. Various primary and secondary metabolites were found. Phenols were the major antioxidant components found in the extract (49.8 mg g−1), followed by flavonoids, whose content was approximately 86% of the total phenol content. Antioxidant activity, measured by four different methods, was high for inhibition of lipid peroxidation (EC50 = 1.21 mg mL−1) and chelating ability (EC50 = 0.64 mg mL−1). The antioxidant activity of the C. cibarius methanol extract was achieved through chelating iron compared to hydrogen atom and/or electron transfer. The extract showed good selectivity in cytotoxicity on human cervix adenocarcinoma HeLa, breast carcinoma MDA-MB-453 and human myelogenous leukemia K562, compared to normal control human fetal lung fibroblasts MRC-5 and human lung bronchial epithelial cells BEAS-2B. The extract had inhibitory activity against angiotensin converting I enzyme (ACE) (IC50 = 0.063 mg mL−1). The extract revealed selective antimicrobial activity against Gram-positive bacteria with the highest potential against E. faecalis. The medicinal and health benefits, observed in wild C. cibarius mushroom, seem an additional reason for its traditional use as a popular delicacy food.
About Me
Professor Anita Klaus, PhD in Industrial Microbiology, is employed as a Full Professor at Faculty of Agriculture - University of Belgrade, where she also received her BSc and MSc degrees in Industrial Microbiology. Anita lectures various microbiology courses at undergraduate, master's, specialist and doctoral levels. She has completed several trainings, advanced trainings and educations in the field of microbiology in Serbia, Slovenia, Croatia, Hungary, Netherlands, USA. During her research work and project implementation, she participated in 10+ (inter)national projects and collaborated intensively with other higher education and scientific research institutions in the country and abroad, and as a result of those collaborations she published over 50 prominent peer reviewed scientific papers in the international journals, as well as three book chapters. So far, she has been a reviewer for over 80 publications in highly ranked international journals. She supervised 10 PhD and over 80 master, bachelor and specialist`s theses. Also, Anita served as an external supervisor for one PhD and one MSc thesis. She is a member of International Society for Mushroom Science, Serbian Society for Microbiology and Serbian Nutrition Society. Anita received a FEMS Fellowship and also award for the best paper presentation together with the co-authors of the paper presented at an international conference.