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LIPID COMPOSITIONS OF Bjerkandera adusta (WILLD) P KARST

Yıl 2017, Cilt: 35 Sayı: 3, 405 - 410, 01.09.2017

Öz

Mushrooms are considered as a substantial nutrient, which are the source of many vitamins as well as protein and mineral. Since ancient times, it has been known that mushrooms used as food as well as medicine in many societies. In addition to the nutritional properties of mushrooms, it is especially preferred by people due to its flavor and aroma. Despite the low fat content of mushrooms, the high proportion of polyunsaturated fatty acids further increasing the importance of mushrooms for nutrition. In this study, fatty acid components of an edible mushroom Bjerkandera adusta was investigated. It was determined that 20 of the 26 componets were fatty acid in the lipid fraction of B.adusta by using GC and GC/MS systems. Linoleic acid (37.25%), oleic acid ( 9.51%) and stearic acid (4.51%) were found as major fatty acids of B.adusta. Additionally, ergosterol (12.46%) was found in high concentration in the lipid fraction of B. adusta. As a result, it was found that the percentage of unsaturated fatty acids in the total lipid fraction is 52.69% in B.adusta.

Kaynakça

  • [1] Kavishree, S., Hemavathy, J., Lokesh, B. R., Shashirekha, M. N., & Rajarathnam, S. (2008). Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106, 597.
  • [2] Reis, F. S., Barros, L., Martins, A., & Ferreira, I. C. F. R. (2012). Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms, an inter-species comparative study. Food and Chemical Toxicology, 50, 191.
  • [3] Ozturk, M., Tel, G., Ozturk, F. A., & Duru, M. E. (2014). The Cooking Effect on Two Edible Mushrooms in Anatolia, Fatty Acid Composition, Total Bioactive Compounds, Antioxidant and Anticholinesterase Activities. Records of Natural Products, 8, 189.
  • [4] De Pinho, P.G., Ribeiro, B., Gonçalves, R.F., Baptista, P., Valentao, P., Seabra, R.M. ve Andrade, P.B. (2008) Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms, J Agric Food Chem, 56:1704-1712.
  • [5] Barros, L., Cruz, T., Baptista, P., Estevinho, L.M. ve Ferreira, I.C.F.R. (2008) Wild and commercial mushrooms as source of nutrients and nutraceuticals, Food Chem Toxicol, 46: 2742-2747.
  • [6] Ribeiro, B., de Pinho, P. G., Andrade, P. B., Baptista, P., & Valentão, P. (2009). Fatty acid composition of wild edible mushrooms species, A comparative study. Microchemical Journal, 93, 29.
  • [7] Öztürk, M., Tel-Cayan, G., Muhammad, A., Terzioglu, P., & Duru, M. E. (2015). Mushrooms, a source of exciting bioactive compounds, In, Atta-ur-Rahman, editor. Studies in Natural Product Chemistry. Amsterdam: Elsevier, 45, 363.
  • [8] Duru, M. E., & Tel-Çayan, G. (2015). Biologically active terpenoids from mushroom origin, A Review. Records of Natural Products, 9, 456.
  • [9] Zhang, G., Sun, J., Wang, H. ve Ng, T.B. (2010) First isolation and characterization of a novel lectin with potent antitumor activity from a Russula mushroom, Phytomedicine, 17-775-781.
  • [10] Diez, V. A., & Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chemistry, 75, 417.
  • [11] Agrahar-Murugkar D, Subbulakshmi G. Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry 89, 599–603, 2005.
  • [12] Manzi P, Aguzzi A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food Chemistry 73, 321–325, 2001.
  • [13] Sanmee, R, Dell B, Lumyong P, Izumori K, Lumyong S. Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chemistry 84, 527–532, 2003.
  • [14] Yilmaz, N., Türkekul, I., Bulut, S., Sahin, F., & Bayrak, Ö. F. (2013). Fatty Acid Composition in Ten Mushroom Species Collected from Middle Black Sea Region of Turkey. Asian Journal of Chemistry, 25, 1216.
  • [15] Sarikahya, N. B., Ucar, E. O., Kayce, P., Gokturk, R. S., Sumbul, H., Arda, N., & Kirmizigul, S. (2015). Fatty Acid Composition and Antioxidant Potential of Ten Cephalaria Species. Records of Natural Products, 9, 116.
  • [16] Tel, G., Deveci, E., Küçükaydın, S., Özler, M. A., Duru, M. E., & Harmandar, M. (2013). Evaluation of Antioxidant Activity of Armillaria tabescens, Leucopaxillus gentianeus and Suillus granulatus, the mushroom Species from Anatolia. Eurasian Journal of Analytical Chemistry, 8, 136.
  • [17] Türkoğlu, A., Duru, M. E., & Mercan, N. (2007). Antioxidant and Antimicrobial Activity of Russula delica Fr, An Edidle Wild Mushroom. Eurasian Journal of Analytical Chemistry, 2, 1.
  • [18] Olennikov, D. N., Agafonova, S. V., Penzina, T. A., & Borovskii, G. B. (2014). Fatty Acid Composition of Fourteen Wood-decaying Basidiomycete Species Growing in Permafrost Conditions. Records of Natural Products, 8, 184.
  • [19] Mau, J.L., Chen, P.R., Yang J.H. (1998). Ultraviolet Irradiation Increased Vitamin D2 Content in Edible Mushrooms. J. Agric. Food Chem, 46, 5269−5272.
  • [20] Yazawa, Y., Yokota, M., Sugiyama, K. (2000). Antitumor promoting effect of an active component of Polyporus, ergosterol and related compounds on rat urinary bladder carcinogenesis in a short-term test with concanavalin A. Biol Pharm Bull. Nov;23(11):1298-302.
  • [21] Shao, SQ., Hernandez, M., Kramer, JKG., Rinker, DL., Tsao, R. (2010) Ergosterol profiles, fatty acid composition, and antioxidant activities of button mushrooms as affected by tissue part and developmental stage. J Agr Food Chem 58:11616-11625.
  • [22] Kuo CF, Hsieh CH, Lin WY (2011) Proteomic response of LAP-activated RAW 264.7 macrophages to the anti-inflammatory property of fungal ergosterol. Food Chem 126:207-212.
  • [23] Hu SH, Liang ZC, Chia YC, et al. (2006) Antihyperlipidemic and antioxidant effects of extracts from Pleurotus citrinopileatus. J Agr Food Chem 54:2103-2110.
  • [24] James A. Duke (2008), Storax (Liquidambar orientalis Mill. and L., Styraciflua L.)", Duke’s Handbook of Medicinal Plants of the Bible, Taylor & Francis, pp. 258–259.
  • [25] Öztürk, M., Çelik, A., Güvensen, A., Hamzaoğlu, E. (2008). Ecology of tertiary relict endemic Liquidambar orientalis Mill. Forests. Forest Ecology and Management, Volume 256, Issue 4, Pages 510–518.
Yıl 2017, Cilt: 35 Sayı: 3, 405 - 410, 01.09.2017

Öz

Kaynakça

  • [1] Kavishree, S., Hemavathy, J., Lokesh, B. R., Shashirekha, M. N., & Rajarathnam, S. (2008). Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106, 597.
  • [2] Reis, F. S., Barros, L., Martins, A., & Ferreira, I. C. F. R. (2012). Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms, an inter-species comparative study. Food and Chemical Toxicology, 50, 191.
  • [3] Ozturk, M., Tel, G., Ozturk, F. A., & Duru, M. E. (2014). The Cooking Effect on Two Edible Mushrooms in Anatolia, Fatty Acid Composition, Total Bioactive Compounds, Antioxidant and Anticholinesterase Activities. Records of Natural Products, 8, 189.
  • [4] De Pinho, P.G., Ribeiro, B., Gonçalves, R.F., Baptista, P., Valentao, P., Seabra, R.M. ve Andrade, P.B. (2008) Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms, J Agric Food Chem, 56:1704-1712.
  • [5] Barros, L., Cruz, T., Baptista, P., Estevinho, L.M. ve Ferreira, I.C.F.R. (2008) Wild and commercial mushrooms as source of nutrients and nutraceuticals, Food Chem Toxicol, 46: 2742-2747.
  • [6] Ribeiro, B., de Pinho, P. G., Andrade, P. B., Baptista, P., & Valentão, P. (2009). Fatty acid composition of wild edible mushrooms species, A comparative study. Microchemical Journal, 93, 29.
  • [7] Öztürk, M., Tel-Cayan, G., Muhammad, A., Terzioglu, P., & Duru, M. E. (2015). Mushrooms, a source of exciting bioactive compounds, In, Atta-ur-Rahman, editor. Studies in Natural Product Chemistry. Amsterdam: Elsevier, 45, 363.
  • [8] Duru, M. E., & Tel-Çayan, G. (2015). Biologically active terpenoids from mushroom origin, A Review. Records of Natural Products, 9, 456.
  • [9] Zhang, G., Sun, J., Wang, H. ve Ng, T.B. (2010) First isolation and characterization of a novel lectin with potent antitumor activity from a Russula mushroom, Phytomedicine, 17-775-781.
  • [10] Diez, V. A., & Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chemistry, 75, 417.
  • [11] Agrahar-Murugkar D, Subbulakshmi G. Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry 89, 599–603, 2005.
  • [12] Manzi P, Aguzzi A, Pizzoferrato L. Nutritional value of mushrooms widely consumed in Italy. Food Chemistry 73, 321–325, 2001.
  • [13] Sanmee, R, Dell B, Lumyong P, Izumori K, Lumyong S. Nutritive value of popular wild edible mushrooms from northern Thailand. Food Chemistry 84, 527–532, 2003.
  • [14] Yilmaz, N., Türkekul, I., Bulut, S., Sahin, F., & Bayrak, Ö. F. (2013). Fatty Acid Composition in Ten Mushroom Species Collected from Middle Black Sea Region of Turkey. Asian Journal of Chemistry, 25, 1216.
  • [15] Sarikahya, N. B., Ucar, E. O., Kayce, P., Gokturk, R. S., Sumbul, H., Arda, N., & Kirmizigul, S. (2015). Fatty Acid Composition and Antioxidant Potential of Ten Cephalaria Species. Records of Natural Products, 9, 116.
  • [16] Tel, G., Deveci, E., Küçükaydın, S., Özler, M. A., Duru, M. E., & Harmandar, M. (2013). Evaluation of Antioxidant Activity of Armillaria tabescens, Leucopaxillus gentianeus and Suillus granulatus, the mushroom Species from Anatolia. Eurasian Journal of Analytical Chemistry, 8, 136.
  • [17] Türkoğlu, A., Duru, M. E., & Mercan, N. (2007). Antioxidant and Antimicrobial Activity of Russula delica Fr, An Edidle Wild Mushroom. Eurasian Journal of Analytical Chemistry, 2, 1.
  • [18] Olennikov, D. N., Agafonova, S. V., Penzina, T. A., & Borovskii, G. B. (2014). Fatty Acid Composition of Fourteen Wood-decaying Basidiomycete Species Growing in Permafrost Conditions. Records of Natural Products, 8, 184.
  • [19] Mau, J.L., Chen, P.R., Yang J.H. (1998). Ultraviolet Irradiation Increased Vitamin D2 Content in Edible Mushrooms. J. Agric. Food Chem, 46, 5269−5272.
  • [20] Yazawa, Y., Yokota, M., Sugiyama, K. (2000). Antitumor promoting effect of an active component of Polyporus, ergosterol and related compounds on rat urinary bladder carcinogenesis in a short-term test with concanavalin A. Biol Pharm Bull. Nov;23(11):1298-302.
  • [21] Shao, SQ., Hernandez, M., Kramer, JKG., Rinker, DL., Tsao, R. (2010) Ergosterol profiles, fatty acid composition, and antioxidant activities of button mushrooms as affected by tissue part and developmental stage. J Agr Food Chem 58:11616-11625.
  • [22] Kuo CF, Hsieh CH, Lin WY (2011) Proteomic response of LAP-activated RAW 264.7 macrophages to the anti-inflammatory property of fungal ergosterol. Food Chem 126:207-212.
  • [23] Hu SH, Liang ZC, Chia YC, et al. (2006) Antihyperlipidemic and antioxidant effects of extracts from Pleurotus citrinopileatus. J Agr Food Chem 54:2103-2110.
  • [24] James A. Duke (2008), Storax (Liquidambar orientalis Mill. and L., Styraciflua L.)", Duke’s Handbook of Medicinal Plants of the Bible, Taylor & Francis, pp. 258–259.
  • [25] Öztürk, M., Çelik, A., Güvensen, A., Hamzaoğlu, E. (2008). Ecology of tertiary relict endemic Liquidambar orientalis Mill. Forests. Forest Ecology and Management, Volume 256, Issue 4, Pages 510–518.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Research Articles
Yazarlar

Selçuk Küçükaydın Bu kişi benim 0000-0001-8538-6528

Mehmet Emin Duru Bu kişi benim 0000-0001-7252-4880

Yayımlanma Tarihi 1 Eylül 2017
Gönderilme Tarihi 25 Şubat 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 35 Sayı: 3

Kaynak Göster

Vancouver Küçükaydın S, Duru ME. LIPID COMPOSITIONS OF Bjerkandera adusta (WILLD) P KARST. SIGMA. 2017;35(3):405-10.

IMPORTANT NOTE: JOURNAL SUBMISSION LINK https://eds.yildiz.edu.tr/sigma/