iğdır üniv. fen bil enst. der. Journal of the Institute of Science and Technology 2536-4618 Iğdır Üniversitesi Engineering Mühendislik Mantarlardan Elde Edilen Sclerotia ve Fonksiyonel Gıda Olarak Kullanımı Sclerotia Obtained from Mushrooms and Its Use as Functional Food Kibar Beyhan Pekşen Aysun 09 30 2012 2 3 23 36 05 30 2012 07 09 2012 Copyright © 2011, Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2011 Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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

The fruiting bodies of mushrooms are the most common edible form in the human diet, but thesclerotia of some mushroom species can also be consumed. Sclerotia are compact mass of hardened fungal myceliacontainig food reserve in some macrofungi. It is named as philosopher’s stone thanks to the nutrients it providesand its effect to the people who eat it. The sclerotia-forming, edible, and/or medicinal mushrooms are mainlyMorchella spp., Pleurotus tuber-regium, Polyporus rhinocerus, Lentinus squarrosulus, Wolfiporia cocos, Grifolaumbellata, 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 andbiopharmacological values of mushroom sclerotia and cultivation of some mushroom sclerotia are presented. Potentialrole of mushroom sclerotia as a functional food, physical and chemical properties and physiological benefitsof mushroom sclerotia and the cultivation of mushroom sclerotia under controlled artificial conditions should beinvestigated comprehensively.

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