A review on fatty acid profiles of edible wild mushrooms from Turkey

Sanem Bulam; Nebahat Üstün; Aysun Pekşen

EN

A review on fatty acid profiles of edible wild mushrooms from Turkey

Abstract

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy value, low fat and saturated fatty acid (SFA) content, high biological protein content and being cholesterol-free. They are also a valuable natural source of unsaturated fatty acids (UFA), carbohydrates, dietary fibers, vitamins, and minerals. EWM mostly contain crude fat as low as 2-6 g 100 g-1 DW and this fat consists mainly of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acid (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than the two-thirds weight of all fatty acids found in EWM. As an SFA, palmitic acid (C16:0) ranks third with a large difference in content. Essential UFA such as linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by the human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol and regulating blood lipid profiles. Consumption of essential UFA in balanced proportions (1:1 or 2:1 ω-6/ω-3) may also help to prevent obesity. Due to the increasing interest in the consumption of EWM for human health and welfare, this review highlights the recently determined fatty acid profiles of EWM growing in rich vegetation of Turkey.

Keywords

Edible wild mushroom , Fatty acid composition , Health , Omega-6 , Turkey

References

Abdelshafy, A. M., Belwal, T., Liang, Z., Wang, L., Li, D., Luo, Z. & Li, L. (2021). A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2021.1898335
Acay, H., Dündar, A., Kaçar, S., Baran, M. F. & Keskın, C. (2021). Investigation of nutritional content, antioxidant anticancer and antimicrobial activities of Pleurotus eryngii (DC. Ex Fr.) Quel, extract obtained by different solvents. KSU Journal of Agriculture and Nature, 24, 267-277. https://doi.org/10.18016/ksutarimdoga.vi.742646
Akyüz, M., Akyüz, H. E. & Kırbağ, S. (2017). Ethnomycological aspects of traditional usage and indigenous knowledge about the arid-semi arid truffles consumed by the residents of the Eastern Anatolia Region of Turkey. Gazi University Journal of Science, 30, 57-70.
Arslan, M., Kaba, H., Yılmaz, T., Okan, T., Köse, C. & Hilesiz, H. (2021). Yenilebilir yabani mantar ticaretinde toplayıcı ve aracıların rolü: İstanbul Orman Bölge Müdürlüğü örneği. Turkish Journal of Forest Science, 5, 165-186.
Azeem, U., Hakeem, K. R. & Ali, M. (2020). Ethnomycology. Fungi for Human Health, Current Knowledge and Future Perspectives (pp. 23-39). Switzerland: Springer. https://doi.org/10.1007/978-3-030-58756-7_4
Badalyan, S. M., Barkhudaryan, A. & Rapior, S. (2019). Recent progress in research on the pharmacological potential of mushrooms and prospects for their clinical application. D. C. Agrawal, M. Dhanasekaran (Eds.), Medicinal Mushrooms (pp. 1-70). Singapore: Springer. https://doi.org/10.1007/978-981-13-6382-5_1
Bengu, A. S. (2020). The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition, 22, 185-192. https://doi.org/10.23751/pn.v22i1.7909
Bengü, A. Ş, Işık, H., Türkekul, İ. & Çınar Yılmaz, H. (2021). Some minerals and fatty acid compositions of five different wild edible mushrooms species collected in Tokat and Yozgat provinces in Turkey. Anatolian Journal of Botany, 5, 58-64. https://doi.org/10.30616/ajb.890955
Boin, E. & Nunes, J. (2018). Mushroom consumption behavior and influencing factors in a sample of the Portuguese population. Journal of International Food & Agribusiness Marketing, 30, 35-48. https://doi.org/10.1080/08974438.2017.1382420
Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018a). β-Glucans: An important bioactive molecule of edible and medicinal mushrooms. 1. International Technology Sciences and Design Symposium (ITESDES), Giresun, Turkey.

Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018b). Polyporus squamosus (Huds.) Fr. in the Black Sea Region. Turkish Journal of Agriculture - Food Science and Technology, 6, 183-188. https://doi.org/10.24925/turjaf.v6i2.183-188.1546
Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018c). Mushroom foreign trade of Turkey in the last decade. International Congress on Engineering and Life Science (ICELIS 2018), Kastamonu, Turkey.
Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019a). Evaluation of nutritional and medicinal values of edible wild and cultivated Pleurotus ostreatus. Turkish Journal of Agriculture - Food Science and Technology, 7, 2054-2061. https://doi.org/10.24925/turjaf.v7i12.2054-2061.2730
Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019b). Nutraceutical and food preserving importance of Laetiporus sulphureus. Turkish Journal of Agriculture - Food Science and Technology, 7, 94-100. https://doi.org/10.24925/turjaf.v7isp1.94-100.2729
Çayan, F., Deveci, E., Tel-Çayan, G. & Duru, M. E. (2020). Chemometric approaches for the characterization of the fatty acid composition of seventeen mushroom species. Analytical Letters, 53, 2784-2798. https://doi.org/10.1080/00032719.2020.1759082
Çınar Yılmaz, H., Işık, H., Bengü, A. Ş. & Türkekul, İ. (2020). Fatty acid contents of two edible mushroom species (Cyclocybe aegerita and Hygrophorus eburneus) collected from Tokat region. Middle East Journal of Science, 6, 37-43.
Díaz-Godínez, G. & Téllez-Téllez, M. (2021). Mushrooms as edible foods. X. Dai, M. Sharma, J.-Y. Chen (Eds.). Fungi in Sustainable Food Production (pp. 143-164). Switzerland: Springer. https://doi.org/10.1007/978-3-030-64406-2
Elkhateeb, W. A. & Daba, G. M. (2021). Mycotherapy of the good and the tasty medicinal mushrooms Lentinus, Pleurotus, and Tremella. Journal of Pharmaceutics and Pharmacology Research, 4. https://doi.org/10.31579/2693-7247/29
Erdem, Ö., Bayram F., Çiftçi, B. & Kemer A. K. (2018). Mutfak şeflerinin yöresel mantarları tanıma ve kullanım durumlarına ilişkin keşifsel bir araştırma. Journal of Tourism and Gastronomy Studies, 6, 225-239. https://doi.org/10.21325/jotags.2018.250
Gonzalez, A., Cruz, M., Losoya, C., Nobre, C., Loredo, A., Rodríguez, R., Contrerasa, J. & Belmares, R. (2020). Edible mushrooms as a novel protein source for functional foods. Food & Function, 11, 7400-7414. https://doi.org/10.1039/d0fo01746a
Gürgen, A., Yıldız, S. & Yıldız, Ü. C. (2018). Determination of mushroom consumption preferences by using fuzzy analytic hierarcy process. Eurasian Journal of Forest Science, 6, 25-34. https://doi.org/10.31195/ejejfs.433353
Isik, H. (2020). Fatty acid contents of three wild edible mushroom species. Chemistry of Natural Compounds, 56. https://doi.org/10.1007/s10600-020-03239-0
Işık, H., Bengü, A. Ş., Çınar Yılmaz, H., Yılmaz, N. & Türkekul, İ. (2020). A study on mineral contents and fatty acid profiling of two Rhizopogon species. Acta Biologica Turcica, 33, 237-243.
Kaşık, G., Nurullahoğlu, Z. U., Öztürk, C., Öztürk, R., Eroğlu, G., Aktaş, S. & Özcan, M. M. (2020). Oil content and fatty acid compositions of some edible macrofungi. Journal of Agroalimentary Processes and Technologies, 26, 217-222.
Kothari, D., Patel, S. & Kim, S. K. (2018). Anticancer and other therapeutic relevance of mushroom polysaccharides: A holistic appraisal. Biomedicine & Pharmacotherapy, 105, 377-394. https://doi.org/10.1016/j.biopha.2018.05.138
Kotowski, M. A., Pietras, M. & Łuczaj, Ł. (2019). Extreme levels of mycophilia documented in Mazovia, a region of Poland. Journal of Ethnobiology and Ethnomedicine, 15, 12. https://doi.org/10.1186/s13002-019-0291-6
Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Cruz-Martins, N., Dhanjal, D. S., Singh, R., Chopra, C., Verma, R., Abd-Elsalam, K. A., Tapwal, A., Musilek, K., Kumar, D. & Kuˇca, K. (2021). Potential usage of edible mushrooms and their residues to retrieve valuable supplies for industrial applications. Journal of Fungi, 7, 427. https://doi.org/10.3390/jof7060427
Lang, M. (2020). Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend. Food Quality and Preference, 79, 103758. https://doi.org/10.1016/j.foodqual.2019.103758
Latorre, J., de-Magistris, T., de Frutos, P., García, B. & Martinez-Peña, F. (2021). Demand for mycotourism products in rural forest areas. A choice model approach. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1926749
Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2020). Nonwood forest products in Europe – A quantitative overview. Forest Policy and Economics, 116, 102175. https://doi.org/10.1016/j.forpol.2020.102175
Lovric, M., Da Re, R., Vidale, E., Prokofieva, I., Wong, J., Pettenella, D., Verkerk, P. J. & Mavsar, R. (2021). Collection and consumption of non-wood forest products in Europe. Forestry, 1-14, https://doi.org/10.1093/forestry/cpab018
Mingyi, Y., Belwal, T., Devkota, H. P., Li, L. & Luo, Z. (2019). Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review. Trends in Food Science & Technology, 92, 94-110. https://doi.org/10.1016/j.tifs.2019.08.009
Podkowa, A., Kryczyk‑Poprawa, A., Opoka, W. & Muszyńska, B. (2021). Culinary–medicinal mushrooms: A review of organic compounds and bioelements with antioxidant activity. European Food Research and Technology, 247, 513-533. https://doi.org/10.1007/s00217-020-03646-1
Sande, D., de Oliveira, G. P., e Moura, M. A. F., de Almeida Martins, B., Lima, M. T. N. S. & Takahashi, J. A. (2019). Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International, 125, 108524. https://doi.org/10.1016/j.foodres.2019.108524
Sesli, E., Asan, A. Selçuk, F. (Eds.). (2020). Türkiye Mantarları Listesi (The Checklist of Fungi of Turkey). İstanbul: Ali Nihat Gökyiğit Vakfı.
Singhal, S., Rasane, P., Kaur, S., Garba, U., Singh, J., Raj, N. & Gupta, N. (2019). Mushroom cultivation, processing and value-added products: A patent based review. Recent Patents on Food, Nutrition & Agriculture, 10, 3-19. https://doi.org/10.2174/2212798410666180604101353
Şahin, A., Kaşık, G., Alkan, S. & Özcan, M. M. (2020). Total phenol, antioxidant activity, fatty acid composition and mineral contents of the species of fungi known as domalan. Journal of Agroalimentary Processes and Technologies, 26, 149-154.
Taşkın, H., Süfer, Ö., Attar, Ş. H., Bozok, F., Baktemur, G., Büyükalaca, S. & Kafkas, N. E. (2021). Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. Journal of Food Science and Technology, 58, 692-700. https://doi.org/10.1007/s13197-020-04583-3
Üstün, N. Ş., Pekşen, A., Bulam, S. & Duran, H. (2019). Edible wild herbaceous plants consumed in Giresun province. Acta Biologica Turcica, 32, 84-89.
WHO. (2003). Diet, nutrition and the prevention of chronic diseases. World Health Organization Technical Report Series, 916,1-149. Geneva.

Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Review

Authors

Sanem Bulam ^*
0000-0001-8069-760X
Türkiye

Nebahat Üstün
0000-0003-2165-9245
Türkiye

Aysun Pekşen
0000-0002-9601-5041
Türkiye

Publication Date

December 6, 2021

Submission Date

October 4, 2021

Acceptance Date

November 24, 2021

Published in Issue

Year 1970 Volume: 2 Number: 2

IZ

https://izlik.org/JA98DG47MG

APA

Bulam, S., Üstün, N., & Pekşen, A. (2021). A review on fatty acid profiles of edible wild mushrooms from Turkey. European Food Science and Engineering, 2(2), 46-51. https://izlik.org/JA98DG47MG

A review on fatty acid profiles of edible wild mushrooms from Turkey

Abstract

Keywords

Öz

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite