TY  - JOUR
T1  - Change of Total Phenolic Substance, Total Flavonoid Substance, Ergothioneine Concentration, Antioxidant and Antibacterial Properties in Edible Mushrooms Under The Influence of UV-B Radiation
TT  - UV-B Işınlarının Etkisi Altında Yenilebilir Mantarlarda Toplam Fenolik Madde, Toplam Flavonoid Madde, Ergotionin Konsantrasyonu, Antioksidan ve Antibakteriyel Özelliklerin Değişimi
AU  - Karadeniz, Mertcan
AU  - Bakır, Temel Kan
AU  - Ertürk, Ömer
AU  - Ünal, Sabri
AU  - Sanci, Rıfat Sami
PY  - 2025
DA  - March
Y2  - 2024
DO  - 10.17475/kastorman.1660553
JF  - Kastamonu University Journal of Forestry Faculty
PB  - Kastamonu Üniversitesi
WT  - DergiPark
SN  - 1303-2399
SP  - 53
EP  - 68
VL  - 25
IS  - 1
LA  - en
AB  - Aim of study: This study investigated the effects of UV-B radiation on antioxidant, phenolic and flavonoid, ergothioneine, amino acids, and antimicrobial properties in four edible mushroom species. Area of study: The mushrooms were verified according to their microscopic and macroscopic features at Kastamonu University, Faculty of Forestry.Material and method: DPPH measurements, total phenolic, total flavonoid, ergothioneine, and amino acid analyses, antibacterial measurements were also performed for mushroom extracts.Main results: Results showed that low UV-B enhanced antioxidant and antibacterial activities, with L. edodes and P. ostreatus exhibiting the highest antioxidant levels. P. eryngii showed a steady increase in phenolic and flavonoid contents. Ergothioneine and glutamic acid concentrations peaked under low UV-B.Research highlights: The findings indicate that UV-B exposure significantly influences the biochemical properties of mushrooms.
KW  - Total Flavonoid Substance
KW  - Edible Mushrooms
KW  - Antioxidant Properties
KW  - Antimicrobial Properties
KW  - UV B Radiation
KW  - Ergothioneine
N2  - Çalışmanın amacı: Bu çalışma, UV-B radyasyonunun yenilebilir mantarlarda antioksidan, fenolik ve flavonoid, ergotionin, amino asitler ve antimikrobiyal özellikler üzerindeki etkilerini araştırmıştır.Çalışma alanı: Mantarların mikroskobik ve makroskobik özellikleri, Kastamonu Üniversitesi Orman Fakültesinde doğrulanmıştır.Materyal ve yöntem: Mantar ekstreleri için, DPPH ölçümleri, toplam fenolik, toplam flavonoid, ergotionin ve amino asit analizlerinin yanı sıra antibakteriyel ölçümleri de yapılmıştır.Temel sonuçlar: Sonuçlar, düşük UV-B'nin antioksidan ve antibakteriyel aktiviteleri artırdığını göstermiştir. L. edodes ve P. ostreatus en yüksek antioksidan seviyelerini gösterirken, P. eryngii fenolik ve flavonoid içeriğinde sürekli bir artış göstermiştir. Ergotionin ve glutamik asit konsantrasyonları düşük UV-B altında en yüksek seviyeye ulaşmıştır. Araştırma vurguları: Bulgular, UV-B maruziyetinin mantarların biyokimyasal özellikleri üzerinde önemli bir etkisi olduğunu göstermektedir.
CR  - Adebayo, E.A., Martínez‐Carrera, D., Morales, P., Sobal, M., Escudero, H. & et al. (2018). Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonarius and P. tuber‐regium. International Journal of Food Science & Technology, 53(5), 1316-1330. https://doi:10.1111/ijfs.13712
CR  - Akanmu, D., Cecchini, R., Aruoma, O.I. & Halliwell, B. (1991). The antioxidant action of ergothioneine. Archives of biochemistry and biophysics, 288(1), 10-16. https://doi:10.1016/0003-9861(91)90158-F
CR  - Akata, I., Ergönül, B. & Kalyoncu, F. (2012). Chemical compositions and antioxidant activities of 16 wild edible mushroom species grown in Anatolia. International Journal of Pharmacology, 8(2), 134-138. https://doi:10.3923/ijp.2012.134.138
CR  - Akyüz, M., Onganer, A., Erecevit, P. & Kırbağ, S. (2010). Antimicrobial activity of some edible mushrooms in the eastern and southeast Anatolia region of Turkey. Gazi University Journal of Science, 23(2), 125-130.
CR  - Alispahić, A., Šapčanin, A., Salihović, M., Ramić, E., Dedić, A. & Pazalja, M. (2015). Phenolic content and antioxidant activity of mushroom extracts from Bosnian market. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 44(2), 5-8.
CR  - Arvouet-Grand, A., Vennat, B., Pourrat, A. & Legret, P. (1994). Standardization of propolis extract and identification of principal constituents. Journal de pharmacie de Belgique, 49(6), 462-468.
CR  - Bakır, T.K., Boufars, M., Karadeniz, M. & Ünal, S. (2018b). Amino acid composition and antioxidant properties of five edible mushroom species from Kastamonu, Turkey. African Journal of Traditional, Complementary and Alternative Medicines, 15(2), 80-87. https://doi:10.21010/ajtcamv15i2.10
CR  - Bakır, T., Karadeniz, M. & Unal, S. (2018a). Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures. Food science & nutrition, 6(4): 1040-1044. https://doi:10.1002/fsn3.644
CR  - Bao, H.N., Osako, K. & Ohshima, T. (2010). Value‐added use of mushroom ergothioneine as a colour stabilizer in processed fish meats. Journal of the Science of Food and Agriculture, 90(10), 1634-1641. https://doi:10.1002/jsfa.3992
CR  - Barros, L., Cruz, T., Baptista, P., Estevinho, L.M. & Ferreira, I.C. (2008). Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food and Chemical Toxicology, 46(8), 2742-2747. https://doi:10.1016/j.fct.2008.04.030
CR  - Bawadekji, A., Mridha, M.A.U., Al Ali, M. & Jamith Basha, W.J. (2017). Antimicrobial activities of oyster mushroom Pleurotus ostreatus (Jacq. ex. Fr.) Kummer. Journal of Applied Environmental and Biological Sciences, 7(10), 227-231.
CR  - Benedict, R.G. & Brady, L.R. (1972). Antimicrobial activity of mushroom metabolites. Journal of pharmaceutical sciences, 61(11), 1820-1822.  https://doi:10.1002/jps. 2600611130
CR  - Castagna, A., Dall’Asta, C., Chiavaro, E., Galaverna, G. & Ranieri, A. (2014). Effect of post-harvest UV-B irradiation on polyphenol profile and antioxidant activity in flesh and peel of tomato fruits. Food and Bioprocess Technology, 7(8), 2241-2250. https://doi:10.1007/s11947-013-1214-5
CR  - Chandler, S.F. & Dodds, J.H. (1983). The effect of phosphate, nitrogen and sucrose on the production of phenolics and solasodine in callus cultures of Solanum laciniatum. Plant cell reports, 2(4), 205-208. https://doi:10.1007/BF00270105
CR  - Chang, S.T. & Miles, P.G. (2004). Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, And Environmental Impact. CRC Press, Boca Raton, 2nd edn.
CR  - Chang, S.T. (2008). Mushrooms as functional foods. New Jersey: John Wiley and Sons Inc. Chapter 1, Overview of mushroom cultivation and utilization as functional foods, 1-33.
CR  - Cheah, I.K. & Halliwell, B. (2012). Ergothioneine; antioxidant potential, physiological function and role in disease. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease, 1822(5), 784-793. https://doi:10.1016/j.bbadis.2011.09.017
CR  - Choi, Y., Lee, S.M., Chun, J., Lee, H.B. & Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food chemistry, 99(2), 381-387. https://doi:10.1016/j.foodchem. 2005.08.004
CR  - Cochran, K.W. (1978) Medicinal effects, In: Chang ST, Hayes WA (eds.), The Biology and Cultivation of Edible Mushroom. Academic Press, New York, 160-187
CR  - Debnath, S., Upadhyay, R.C., Da,s P., Saha, A.K. (2017). Antioxidant activities of methanolic extracts from ten Pleurotus species. International Research Journal of Pharmacy, 8(3), 44-49.
CR  - Dubost, N.J., Ou, B. & Beelman, R.B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food chemistry, 105(2), 727-735. https://doi:10.1016/j.foodchem.2007.01.030
CR  - Dutta, S., Ray, S. & Nagarajan, K. (2013) Glutamic acid as anticancer agent: An overview. Saudi Pharmaceutical Journal, 21(4), 337-343. https://doi:10.1016/j.jsps.2012.12.007
CR  - Dülger, B., Gönüz, A. & Güçin, F. (2004). Antimicrobial activity of the macrofungus Cantharellus cibarius. Pakistan Journal of Biological Sciences, 7(9), 1535-1539. https://doi: 10.3923/pjbs.2004.1535.1539
CR  - Ey, J., Schömig, E. & Taubert, D. (2007). Dietary sources and antioxidant effects of ergothioneine. Journal of agricultural and food chemistry, 55(16), 6466-6474. https://doi:10.1021/jf071328f
CR  - Ferreira, I.C., Morales, P., Barros, L. (Eds.). (2016). Wild plants, mushrooms and nuts: functional food properties and applications. John Wiley & Sons.
CR  - Frankel, E.N. & Meyer, A.S. (2000). The problems of using one dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture, 80(13), 1925-1941.
CR  - Gasecka, M., Mleczek, M., Siwulski, M. & Niedzielski, P. (2016). Phenolic composition and antioxidant properties of Pleurotus ostreatus and Pleurotus eryngii enriched with selenium and zinc. European Food Research and Technology, 242(5), 723-732. https://doi:10.1007/s00217-015-2580-1
CR  - Gbolagade, J., Kigigha, L. & Ohimain. E, (2007). Antagonistic effect of extracts of some Nigerian higher fungi against selected pathogenic microorganisms. Amer-Eurasian Journal of Agricultural and Environmental Science, 2, 364-368.
CR  - González, A., Nobre. C., Simões, L.S., Cruz, M., Loredo, A. & et al. (2021). Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry, 346, 128884. https://doi:10.1016/j.foodchem.2020.128884
CR  - Hatano, T., Kagawa, H., Yasuhara, T. & Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chemical and pharmaceutical bulletin, 36(6), 2090-2097. https://doi: 10.1248/cpb.36.2090
CR  - Hearst, R., Nelson, D., McCollum, G., Millar, B.C., Maeda, Y. & et al. (2009). An examination of antibacterial and antifungal properties of constituents of Shiitake (Lentinula edodes) and Oyster (Pleurotus ostreatus) mushrooms. Complementary therapies in clinical practice, 15(1), 5-7. https://doi:10.1016/j.ctcp.2008.10.002
CR  - İnci, Ş., Kadıoğlu Dalkılıç, L., Dalkılıç, S. & Kırbağ, S. (2019). Helvella leucomelaena (Pers.) Nannf.’ın antimikrobiyal ve antioksidan Etkisi. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, 20(2), 249-253 (in Turkish with an abstract in English) https://doi:10.17474/artvinofd.601528
CR  - Jean-Philippe, S.R. (2005). Antioxidant properties of some edible fungi in the genus Pleurotus. MSC Thesis, The University of Tennessee.
CR  - Jeena, G.S., Punatha, H., Prakash, O., Chandra, M. & Kushwaha, K.P.S. (2016). Study on in vitro antioxidant potential of some cultivated Pleurotus species (Oyster mushroom). Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)], 5(1), 56-61. https://doi:10.56042/ijnpr.v5i1.12457
CR  - Jonathan, S.G. & Fasidi, I.O. (2003). Antimicrobial activities of two Nigerian edible macro-fungi-Lycoperdon pusilum (Bat. Ex) and Lycoperdon giganteum (Pers.). African Journal of Biomedical Research, 6(2), 85-90. https://doi:10.4314/ajbr.v6i2.54029
CR  - Kalač, P. (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food chemistry, 113(1), 9-16. https://doi:10.1016/j.foodchem.2008.07.077
CR  - Kalač, P. (2016). Edible mushrooms: chemical composition and nutritional value. Academic Press.
CR  - Kalaras, M.D., Richie, J.P., Calcagnotto, A. & Beelman, R.B. (2017). Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food chemistry, 233, 429-433. https://doi:10.1016/j.foodchem.2017.04.109
CR  - Karadeniz, M., Ünal, S., Bakır, T.K. & Sancı, R.S. (2019). Examination of vitamin D2 change of Agaricus bisporus and Pleurotus ostreatus under the (UV) B radiation. International Journal of Research Science & Management, 6(1), 13-17. https://doi: 10.5281/zenodo.2536251
CR  - Kaur, H., Nyochembeng, L.M., Mentreddy, S.R., Banerjee, P. & Cebert, E. (2016). Assessment of the antimicrobial activity of Lentinula edodes against Xanthomonas campestris pv. vesicatoria. Crop Protection, 89, 284-288. https://doi:10.1016/j.cropro.2016.08.001
CR  - Lee, K., Lee, H., Choi, Y., Kim, Y., Jeong, H.S. & Lee, J. (2019). Effect of different cooking methods on the true retention of vitamins, minerals, and bioactive compounds in shiitake mushrooms (Lentinula edodes). Food Science and Technology Research, 25(1), 115-122. https://doi:10.3136/fstr.25.115
CR  - Lo, S.H. (2005). Quality evaluation of Agaricus bisporus, Pleurotus eryngii, Pleurotus ferulae and Pleurotus ostreatus and their antioxidant properties during postharvest storage. Taichung (Taiwan): National Chung-Hsing University.
CR  - Mau, J.L., Lin, H.C. & Song, S.F. (2002). Antioxidant properties of several specialty mushrooms. Food research international, 35(6), 519-526. https://doi:10.1016/S0963-9969(01)00150-8
CR  - Mekawey, A.A. (2010). The antibiotic properties of several strains of fungi. Australian Journal of  Basic and Applied Sciences, 4, 3441-3454.
CR  - Mukherjee, S., Pawar, N., Kulkarni, O., Nagarkar, B., Thopte, S., Bhujbal, A. & Pawar, P. (2011). Evaluation of free-radical quenching properties of standard Ayurvedic formulation Vayasthapana Rasayana. BMC complementary and alternative medicine, 11(1), 1-6. https://doi:10.1186/1472-6882-11-38
CR  - Nguyen, T.H., Giri, A. & Ohshima, T. (2012). A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms. Food chemistry, 133(2), 585-591. https://doi:10.1016/j.foodchem.2012.01.061
CR  - Okan, O. T., Varlıbaş, H., Öz, M., & Deniz, İ. (2013). Antioksidan analiz yöntemleri ve doğu karadeniz bölgesinde antioksidan kaynağı olarak kullanılabilecek odun dışı bazı bitkisel ürünler. Kastamonu University Journal of Forestry Faculty, 13(1), 48-59.
CR  - Onbaşılı, D., Çelik, G., Katırcıoğlu, H., & Narin, İ. (2015). Antimicrobial, antioxidant activities and chemical composition of Lactarius deliciosus (L.) collected from Kastamonu province of Turkey. Kastamonu University Journal of Forestry Faculty, 15(1), 98-103.
CR  - Öztürk, M., Duru, M.E., Kıvrak, Ş., Mercan-Doğan, N., Türkoglu, A. & Özler, M.A. (2011). In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms. Food and Chemical Toxicology, 49(6), 1353-1360. https://doi:10.1016/j.fct.2011.03.019
CR  - Pacumbaba, R.P., Beyl, C.A. & Pacumbaba Jr, R.O. (1999). Shiitake mycelial leachate suppresses growth of some bacterial species and symptoms of bacterial wilt of tomato and lima bean in vitro. Plant disease, 83(1), 20-23. https://doi:10.1094/PDIS.1999.83.1.20
CR  - Pomeranz, Y. (2012). Functional properties of food components. Academic Press.
CR  - Reis, F.S., Martins, A., Vasconcelos, M.H., Morales, P., Ferreira, I.C. (2017). Functional foods based on extracts or compounds derived from mushrooms. Trends in Food Science & Technology, 66, 48-62. https://doi:10.1016/j.tifs.2017.05.010
CR  - Ronald, M.A. (1990). Microbiología Companía, Editorial Continental SA de CV. México DF, 505.
CR  - Rosa, L.H., Machado, K.M.G., Jacob, C.C., Capelari, M., Rosa, C.A. & Zani, C.L. (2003). Screening of Brazilian basidiomycetes for antimicrobial activity. Memórias do Instituto Oswaldo Cruz, 98, 967-974. https://doi:10.1590/S0074-02762003000700019
CR  - Sapozhnikova, Y., Byrdwell, W.C., Lobato, A. & Romig, B. (2014). Effects of UV-B radiation levels on concentrations of phytosterols, ergothioneine, and polyphenolic compounds in mushroom powders used as dietary supplements. Journal of agricultural and food chemistry, 62(14), 3034-3042. https://doi:10.1021/jf403852k
CR  - Sato, E., Aoyagi, Y. & Sugahara, T. (1985). Contents of free amino acids in mushrooms. Nippon Shokuhin Kogyo Gakkaishi, 32(7), 509-521. https://doi:10.3136/nskkk1962.32.7_509
CR  - Schneider, I., Kressel, G., Meyer, A., Krings, U., Berger, R.G. & Hahn, A. (2011). Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans. Journal of Functional Foods, 3(1), 17-24. https://doi:10.1016/j.jff.2010.11.004
CR  - Shang, X., Tan, Q., Liu, R., Yu, K., Li, P. & Zhao, G.P. (2013). In vitro anti-Helicobacter pylori effects of medicinal mushroom extracts, with special emphasis on the Lion's Mane mushroom, Hericium erinaceus (higher Basidiomycetes). International Journal of Medicinal Mushrooms, 15(2), 165-174. https://doi:10.1615/IntJMedMushr.v15.i2.50
CR  - Slinkard, K. & Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of enology and viticulture, 28(1), 49-55. https://doi: 10.5344/ajev.1977.28.1.49
CR  - Smolskaitė, L., Venskutonis, P.R. & Talou, T. (2015). Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species. LWT-Food Science and Technology, 60(1), 462-471. https://doi:10.1016/j.lwt.2014.08.007
CR  - Sudheep, N.M. & Sridhar, K.R. (2014). Nutritional composition of two wild mushrooms consumed by the tribals of the Western Ghats of India. Mycology, 5(2), 64-72. https://doi:10.1080/21501203.2014.917733
CR  - Sun, L., Liu, Q., Bao, C. & Fan, J. (2017). Comparison of free total amino acid compositions and their functional classifications in 13 wild edible mushrooms. Molecules, 22(3), 350. https://doi:10.3390/molecules22030350
CR  - Teklit, G.A. (2015). Chemical composition and nutritional value of the most widely used mushrooms cultivated in Mekelle Tigray Ethiopia. Journal of Nutrition & Food Sciences, 5(5), 1000408. https://doi:10.4172/2155-9600.1000408
CR  - Uzun, Y., Atalan, E., Keleş, A. & Demirel, K. (2004). Pleurotus eryngii (DC. ex Fr.) Quel. ve Agrocybe cylindracea. DC. Fr.) Maire makrofunguslarinin antimikrobiyal aktivitesi. Mimar Sinan Güzel Sanatlar Üniversitesi Fen Edebiyat Fakültesi Dergisi, 4, 125-133. (in Turkish)
CR  - Waithaka, P.N., Gathuru, E.M., Githaiga, B.M. & Onkoba, K.M. (2017). Antimicrobial activity of mushroom (Agaricus bisporus) and fungal (Trametes gibbosa) extracts from mushrooms and fungi of Egerton main campus, Njoro Kenya. Journal of Biomedical Sciences, 6(3), 1-6. https://doi:10.4172/2254-609X.100064
CR  - Yamaguchi, S., Yoshikawa, T., Ikeda, S. & Ninomiya, T. (1971). Measurement of the relative taste intensity of some l‐α‐amino acids and 5′‐nucleotides. Journal of Food Science, 36(6), 846-849. https://doi:10.1111/j.1365-2621.1971.tb15541.x
UR  - https://doi.org/10.17475/kastorman.1660553
L1  - http://dergipark.org.tr/tr/download/article-file/4702742
ER  -