Makrofungusların besin değeri ve biyolojik etkileri

Abstract

Makrofunguslar; klorofil içermeyen, Fungi aleminde bulunan Basidiomycetes ve Ascomycetes sınıflarında yer alan canlılardır. Ülkemizde doğal olarak yetişen ve kültürü yapılan makrofunguslar gıda olarak tüketilmektedirler. köylülerinin başlıca geçim kaynağını oluşturmakta ve ülkemize döviz girdisi sağlamaktadır. Makrofungusların yapısında su, protein, yağ ve karbonhidrat gibi bileşenler bulunmaktadır. Fruktifikasyon organları %80-95 oranında su içermektedir. En yüksek protein ve yağ içeriğine sahip olanlar Agaricus türleridir. Boletus edulis türü ise en yüksek oranda karbonhidrat içermektedir. Makrofungusların geneline bakıldığında %40’ın üzerinde karbonhidrat ve %20-40 arasında değişen oranda protein içerdikleri, buna rağmen yağ içeriklerinin %8’lerin altında kaldığı tespit edilmiştir. Makrofungusların içerdikleri aminoasitler arasında en yüksek orana sahip olanlar glütamin, asparajin ve metiyonindir. Makrofunguslarda doymamış yağ asidi oranı doymuş yağ asidi oranına göre yüksek miktarda olup linoleik, oleik ve palmitik asit en yüksek oranda içerdikleri yağ asitleridir. İnsan metabolizması için gerekli olan tiamin, riboflavin ve niasin gibi vitaminler de bileşimlerinde bulunmaktadır. Aynı zamanda makrofunguslar antioksidan etkiye sahip flavonoit, askorbik asit, β-karoten ve likopen yapısındaki maddeleri de içermektedirler. Makrofunguslardan izole edilen etkili maddeler arasında β-glukanlar, ergon, ganoderik asit vb. bulunmaktadır. Besin değerlerinin yanı sıra makrofunguslar antimikrobiyal, antioksidan, antikanserojen ve immünostimülan gibi biyolojik etkilere sahiptirler. Makrofungusların geniş bir biyolojik aktivite yelpazesine sahip oldukları gerçeği göz önünde bulundurularak günümüzde kullanılan ilaçlara alternatif olabilmeleri için yabani türlerinin kültürde üretilmesi yanı sıra aktif bileşiklerinin izolasyon ve standardizasyon çalışmalarına yoğunlaşılması gerekmektedir

Keywords

• Makrofungus, besin desteği, biyolojik etki, amino asit, yağ asidi

Nutritional value and biological effects of macrofungi

Abstract

Macrofungi lacking chlorophyll, belong to the Basidiomycetes and Ascomycetes classes. Naturally grown and cultured macrofungi are consumed as a food source also in our country. Wild macrofungi are a major source of living for forest loggers and it is exported to other countries. Macrofungi contain water up to 95% , proteins, lipids, and carbohydrates. c. Agaricus species have the highest protein and lipid content of all examined fungi species. However, Boletus edulis have the highest carbonhydrate content. Overall, it has been demonstrated that macrofungi contain more than 40% carbonhydrate, between 20% and 40% protein, but less than 8% lipid. Glutamine, asparagine and methionine are the most abundant aminoacids in macrofungi. The unsaturated fatty acid ratio is higher than the saturated fatty acid ratio in macrofungi. Linoleic, oleic and palmitic acids are the unsaturated fatty acids present in the highest concentrations. Macrofungi are also rich in essential vitamins for human metabolisms, including thiamine, riboflavin and niacin Macrofungi contain antioxidants such as flavonoid, ascorbic acid, β-carotene and lycopene. Other active substances obtained from macrofungi include β-glucans, ergon and ganoderic acid. In addition to those nutritional benefits, it has been shown that macrofungi have also some biological activities such as antimicrobial, antioxidant, anticancer and immunostimulation. antikanserojen ve immünostimülan gibi biyolojik etkilere sahiptirler. Makrofungusların geniş bir biyolojik aktivite yelpazesine sahip oldukları gerçeği göz önünde bulundurularak günümüzde kullanılan ilaçlara alternatif olabilmeleri için yabani türlerinin kültürde üretilmesi yanı sıra aktif bileşiklerinin izolasyon ve standardizasyon çalışmalarına yoğunlaşılması gerekmektedir

Keywords

• Macrofungus, food supplement, biological effect, amino acid, fatty acid

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