Edible Mushrooms and Their Bioactive Components

Öz

Macrofungi refer to a group of fungi containing large sporocarps consisting of the phyla Basidiomycota and Ascomycota. Among these macrofungi, which have approximately 14,000 species worldwide, more than 350 species are consumed. Especially mushrooms such as Agaricus bisporus, Flammulina velutipes, Lentinula edodes and Pleurotus spp. are among the most grown and consumed species. These mushrooms have a high content of carbohydrates, proteins, minerals and vitamins. In addition to being an important food source for humans, mushrooms also have many health benefits. Therefore mushrooms can be consumed by humans, contributing to the support of a healthy lifestyle, thanks to their nutritional components and bioactive substances. Thus, mushrooms can reduce inflammation, improve gut health, strengthen the immune system and reduce the risk of various diseases. Therefore, it is consumed by humans for both food and medicinal purposes. Mushrooms contain essential amino acids, B group vitamins, vitamin D and some important minerals. Additionally, bioactive components such as polysaccharides, beta-glucans, proteins, fats, phenolic compounds, and vitamins found in mushrooms have antifungal, antioxidant, antimicrobial, anti-inflammatory, anticancer, antiviral, antitumor, and other health benefits. In particular, polysaccharides and beta-glucans play an important role in the positive effects of mushrooms on health.

Anahtar Kelimeler

• Mushroom
• food
• bioactive compound
• edible
• health

Yenilebilir Mantarlar ve Biyoaktif Bileşenleri

Öz

Makromantarlar, Basidiomycota ve Ascomycota filumlarından oluşan büyük sporokarpları içeren bir grup mantarı ifade eder. Dünya genelinde yaklaşık 14.000 türü bulunan bu makromantarlar arasında 350'den fazla tür tüketilmektedir. Özellikle Agaricus bisporus, Flammulina velutipes, Lentinula edodes ve Pleurotus spp. gibi mantarlar en çok yetiştirilen ve tüketilen türler arasındadır. Bu mantarlar, yüksek miktarda karbonhidrat, protein, mineral ve vitamin içeriğine sahiptir. Mantarlar, insanlar için önemli bir besin kaynağı olmasının yanı sıra, sağlık açısından da birçok faydaları vardır. Bu nedenle mantarlar, besleyici bileşenleri ve biyoaktif maddeleri sayesinde insanlar tarafından tüketilerek sağlıklı bir yaşam tarzının desteklenmesine katkıda bulunabilirler. Böylece mantarlar, inflamasyonu azaltabilir, bağırsak sağlığını iyileştirebilir, bağışıklık sistemini güçlendirebilir ve çeşitli hastalıkların riskini azaltabilir. Bu nedenle, insanlar tarafından hem gıda hem de tıbbi amaçlarla tüketilmektedir. Mantarlar, esansiyel amino asitler, B grubu vitaminleri, D vitamini ve önemli mineralleri içerir. Ayrıca, mantarlarda bulunan polisakkaritler, beta-glukanlar, proteinler, yağlar, fenolik bileşikler ve vitaminler gibi biyoaktif bileşenler, antifungal, antioksidan, antimikrobiyal, antiinflamatuar, antikanser, antiviral, antitümör ve diğer sağlık yararlarına sahiptir. Özellikle polisakkaritler ve beta-glukanlar, mantarların sağlık üzerindeki olumlu etkilerinde önemli rol oynamaktadır.

Anahtar Kelimeler

• Mantar
• gıda
• biyoaktif bileşen
• yenilebilir
• sağlık

Kaynakça

1. Anusha, C. H., Kamalaja, T., Jyothsna, E., Triveni, S., & Prameela, M. (2023). Assessment of Nutritional Profile of the Edible Mushrooms. Asian Journal of Dairy and Food Research. https://doi.org/10.18805/ajdfr.DR-1972
2. Assemie, A., & Abaya, G. (2022). The Effect of Edible Mushroom on Health and Their Biochemistry. International Journal of Microbiology, 2022, 1–7. https://doi.org/10.1155/2022/8744788
3. Ayar-Sümer, E. N., Verheust, Y., Özçelik, B., & Raes, K. (2024). Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms. Foods, 13(11), 1616. https://doi.org/10.3390/foods13111616
4. Barreira, J. C. M., Oliveira, M. B. P. P., & Ferreira, I. C. F. R. (2014). Development of a Novel Methodology for the Analysis of Ergosterol in Mushrooms. Food Analytical Methods, 7(1), 217–223. https://doi.org/10.1007/s12161-013-9621-9
5. Bernaś, E., Jaworska, G., & Lisiewska, Z. (2006). Edible mushrooms as a source of valuable nutritive constituents. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 5–20.
6. Cardwell, G., Bornman, J., James, A., & Black, L. (2018). A Review of Mushrooms as a Potential Source of Dietary Vitamin D. Nutrients, 10(10), 1498. https://doi.org/10.3390/nu10101498
7. Cerletti, C., Esposito, S., & Iacoviello, L. (2021). Edible Mushrooms and Beta-Glucans: Impact on Human Health. Nutrients, 13(7), 2195. https://doi.org/10.3390/nu13072195
8. Chang, S. T., & Wasser, S. P. (2018). Current and Future Research Trends in Agricultural and Biomedical Applications of Medicinal Mushrooms and Mushroom Products (Review). International Journal of Medicinal Mushrooms, 20(12), 1121–1133. https://doi.org/10.1615/IntJMedMushrooms.2018029378

9. Ganesan, K., & Xu, B. (2018). Anti-Obesity Effects of Medicinal and Edible Mushrooms. Molecules, 23(11), 2880. https://doi.org/10.3390/molecules23112880
10. Hasnat, M. A., Pervin, M., Debnath, T., & Lim, B. O. (2014). DNA Protection, Total Phenolics and Antioxidant Potential of the Mushroom Russula Virescens. Journal of Food Biochemistry, 38(1), 6–17. https://doi.org/10.1111/jfbc.12019
11. Heleno, S. A., Martins, A., Queiroz, M. J. R. P., & Ferreira, I. C. F. R. (2015). Bioactivity of phenolic acids: Metabolites versus parent compounds: A review. Food Chemistry, 173, 501–513. https://doi.org/10.1016/j.foodchem.2014.10.057
12. Jasinghe, V. J., Perera, C. O., & Sablani, S. S. (2007). Kinetics of the conversion of ergosterol in edible mushrooms. Journal of Food Engineering, 79(3), 864–869. https://doi.org/10.1016/j.jfoodeng.2006.01.085
13. Kalač, P. (2013). A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93(2), 209–218. https://doi.org/10.1002/jsfa.5960
14. Kayode, R. M. O., Olakulehin, T. F., Adedeji, B. S., Ahmed, O., Aliyu, T. H., & Badmos, A. H. A. (2015). Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste. Nigerian Food Journal, 33(1), 18–21. https://doi.org/10.1016/J.NIFOJ.2015.04.001
15. Kim, Y., Lee, U., & Eo, H. J. (2023). Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms ( Lentinula edodes ). Mycobiology, 51(6), 445–451. https://doi.org/10.1080/12298093.2023.2273028
16. Kumar, H., Bhardwaj, K., Kuča, K., Sharifi‐Rad, J., Verma, R., Machado, M., Kumar, D., & Cruz‐Martins, N. (2022). Edible mushrooms’ enrichment in food and feed: A mini review. International Journal of Food Science & Technology, 57(3), 1386–1398. https://doi.org/10.1111/ijfs.15546
17. Kumar, K., Mehra, R., Guiné, R. P. F., Lima, M. J., Kumar, N., Kaushik, R., Ahmed, N., Yadav, A. N., & Kumar, H. (2021). Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods, 10(12), 2996. https://doi.org/10.3390/foods10122996
18. Lu, H., Liu, S., Zhang, S., & Chen, Q. (2021). Light Irradiation Coupled with Exogenous Metal Ions to Enhance Exopolysaccharide Synthesis from Agaricus sinodeliciosus ZJU-TP-08 in Liquid Fermentation. Journal of Fungi, 7(11), 992. https://doi.org/10.3390/jof7110992
19. Lu, H., Lou, H., Hu, J., Liu, Z., & Chen, Q. (2020). Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2333–2356. https://doi.org/10.1111/1541-4337.12602
20. Mallard, B., Leach, D. N., Wohlmuth, H., & Tiralongo, J. (2019). Synergistic immuno-modulatory activity in human macrophages of a medicinal mushroom formulation consisting of Reishi, Shiitake and Maitake. PLOS ONE, 14(11), e0224740. https://doi.org/10.1371/journal.pone.0224740
21. Mitsou, E. K., Saxami, G., Stamoulou, E., Kerezoudi, E., Terzi, E., Koutrotsios, G., Bekiaris, G., Zervakis, G. I., Mountzouris, K. C., Pletsa, V., & Kyriacou, A. (2020). Effects of Rich in Β-Glucans Edible Mushrooms on Aging Gut Microbiota Characteristics: An In Vitro Study. Molecules, 25(12), 2806. https://doi.org/10.3390/molecules25122806
22. Niego, A. G., Rapior, S., Thongklang, N., Raspé, O., Jaidee, W., Lumyong, S., & Hyde, K. D. (2021). Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value. Journal of Fungi, 7(5), 397. https://doi.org/10.3390/jof7050397
23. Phan, C.-W., Wong, W.-L., David, P., Naidu, M., & Sabaratnam, V. (2012). Pleurotus giganteus (Berk.) Karunarathna & K.D. Hyde: Nutritional value and in vitro neurite outgrowth activity in rat pheochromocytoma cells. BMC Complementary and Alternative Medicine, 12(1), 102. https://doi.org/10.1186/1472-6882-12-102
24. Phillips, K. M., Horst, R. L., Koszewski, N. J., & Simon, R. R. (2012). Vitamin D4 in Mushrooms. PLoS ONE, 7(8), e40702. https://doi.org/10.1371/journal.pone.0040702
25. Phillips, K. M., Ruggio, D. M., Horst, R. L., Minor, B., Simon, R. R., Feeney, M. J., Byrdwell, W. C., & Haytowitz, D. B. (2011). Vitamin D and Sterol Composition of 10 Types of Mushrooms from Retail Suppliers in the United States. Journal of Agricultural and Food Chemistry, 59(14), 7841–7853. https://doi.org/10.1021/jf104246z
26. Pogoń, K., Gabor, A., Jaworska, G., & Bernaś, E. (2017). Effect of Traditional Canning in Acetic Brine on the Antioxidants and Vitamins in Boletus edulis and Suillus luteus Mushrooms. Journal of Food Processing and Preservation, 41(2), e12826. https://doi.org/10.1111/jfpp.12826
27. Rajarathnam, S., Shashirekha, M. N. jaUrs, & Bano, Z. (1998). Biodegradative and Biosynthetic Capacities of Mushrooms: Present and Future Strategies. Critical Reviews in Biotechnology, 18(2–3), 91–236. https://doi.org/10.1080/0738-859891224220
28. Rathore, H., Prasad, S., & Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: A review. PharmaNutrition, 5(2), 35–46. https://doi.org/10.1016/j.phanu.2017.02.001
29. Saed, B., El-Waseif, M., Fahmy, H., Shaaban, H., Ali, H., Elkhadragy, M., Yehia, H., & Farouk, A. (2022). Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower. Foods, 11(20), 3260. https://doi.org/10.3390/foods11203260
30. Tachabenjarong, N., Rungsardthong, V., Ruktanonchi, U., Poodchakarn, S., Thumthanaruk, B., Vatanyoopaisarn, S., Suttisintong, K., Iempridee, T., & Uttapap, D. (2022). Bioactive compounds and antioxidant activity of Lion’s Mane mushroom ( Hericium erinaceus ) from different growth periods. E3S Web of Conferences, 355, 02016. https://doi.org/10.1051/e3sconf/202235502016
31. Valverde, M. E., Hernández-Pérez, T., & Paredes-López, O. (2015). Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journal of Microbiology, 2015, 1–14. https://doi.org/10.1155/2015/376387
32. Varghese, R., Dalvi, Y. B., Lamrood, P. Y., Shinde, B. P., & Nair, C. K. K. (2019). Historical and current perspectives on therapeutic potential of higher basidiomycetes: an overview. 3 Biotech, 9(10), 362. https://doi.org/10.1007/s13205-019-1886-2
33. Willis, K. J. (2024). State of the World’s Fungi . Https://Www.Kew.Org/Science/State-of-the-Worlds-Plants-and-Fungi.