Mantarlardan Elde Edilen Sclerotia ve Fonksiyonel Gıda Olarak Kullanımı

Year 2012, Volume: 2 Issue: 3, 23 - 36, 30.09.2012

Beyhan Kibar Aysun Pekşen

Abstract

İnsan beslenmesinde kullanılan mantarların en yaygın yenilebilir kısımları mantar sap ve şapkası iken, bazı mantar türlerinin sclerotiası da tüketilebilmektedir. Sclerotia, bazı makromantarlarda besin içeren sertleşmiş mantar misellerinin sıkı yapı gösteren kitlesidir. Sclerotia sağladığı besin maddeleri ve onu yiyen insanlar üzerindeki etkileri nedeniyle “felsefe taşı” olarak bilinmektedir. Sclerotia oluşturan başlıca yenilebilir ve/veya tıbbi mantarlar Morchella türleri, Pleurotus tuber-regium, Polyporus rhinocerus, Lentinus squarrosulus, WolŞporia cocos, Grifola umbellata, Omphalia lapidenscens, Xylaria nigripes, Psilocybe atlantis, P. tampanensis, P. mexicana ve P. galindoi türleridir. Bu makalede sclerotia oluşumu ve yapısı, biyokimyasal, besinsel, teknolojik ve biyofarmokolojik özellikleri ve bazı mantar türlerinin sclerotiasının yetiştiriciliği hakkında bilgi verilmiştir. Fonksiyonel gıda olarak mantar sclerotiasının potansiyel rolü, fiziksel, kimyasal özellikleri ile fizyolojik faydaları ve kontrollü koşullarda mantar sclerotiasının yetiştiriciliği hakkında daha kapsamlı araştırılmaların yapılması gerekmektedir

Keywords

Sclerotia, mantar, gıda, yetiştiricilik

Sclerotia Obtained from Mushrooms and Its Use as Functional Food

Abstract

The fruiting bodies of mushrooms are the most common edible form in the human diet, but the

sclerotia of some mushroom species can also be consumed. Sclerotia are compact mass of hardened fungal mycelia

containig food reserve in some macrofungi. It is named as philosopher’s stone thanks to the nutrients it provides

and its effect to the people who eat it. The sclerotia-forming, edible, and/or medicinal mushrooms are mainly

Morchella spp., Pleurotus tuber-regium, Polyporus rhinocerus, Lentinus squarrosulus, Wolfiporia cocos, Grifola

umbellata, Omphalia lapidenscens, Xylaria nigripes, Psilocybe atlantis, P. tampanensis, P. mexicana and P. galindoi.

In this review, formation and structure of sclerotia, biochemical, nutritional, technological characteristics and

biopharmacological values of mushroom sclerotia and cultivation of some mushroom sclerotia are presented. Potential

role of mushroom sclerotia as a functional food, physical and chemical properties and physiological benefits

of mushroom sclerotia and the cultivation of mushroom sclerotia under controlled artificial conditions should be

investigated comprehensively.

Keywords

Sclerotia, mushroom, food, cultivation

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